I will never open a first post link---saw your post on
epicurious.com, smells like spam, but I am new here. What do you guys think??
How about 50? posts, before posting link???
And sorry if I offend, but can you not copy and paste???
The idea of the recipe sounds good. But, learned a while back that many of these are spam and/or phishing and after opening one I get ALL SORTS of e-mails.
And, if the OP doesn't answer back, it's a freakin' bot!
Nan
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