March 9, 2017
This is the last respite before the production cycle for the next issue kicks into full gear, marking the start of my 6th year of publishing the magazine. The time has flown, but I've enjoyed (almost) every minute of it. I've learned a tremendous amount over the last half decade, and look forward to what is to come. I've made quite a few close friends among my readers here, and I truly appreciate the support, advice, contributions, and critiques offered up over the years. I trust it continues to come my way.
We planted three kinds of peppers, some cucumbers, various herbs, and some flowers this week; the pollen is flying, so I figure it's time. We had thunder in January, which always led my grandmother to predict frost in April, but I think we're done with cold weather this winter!
Housekeeping-- many of our Charter Subscribers will have received subscription renewal notices this week; keep an eye on your email inbox for your notice and make any changes you'd like. The automatic renewal for 1 year is $25; if you'd prefer 2 years for $40 or 3 years for $55, give us a call: 504-208-9959 or click here to renew on line.
Let me know what you decide to cook out of your March/April issue; there's some good food in there. There are many festivals and events around the state this weekend, so check our calendar below, and get out and have some fun.
Enjoy this week's recipes, share them with family and friends, and, as always, let me know what's on your mind.
Susan Ford, Publisher
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