New Plans for a New Year!
Ok, so it’s been literally MONTHS since I’ve even visited my blog. (And to think I scoff whenever I hear a story about adults not being tech savvy… ) Shame on me. Busy is busy, but I actually enjoy this, so there’s no real excuse. Funny thing is, the only reason I’m even posting today is because there was a comment that someone posted that I had to moderate, and I figured, “while I’m here…”
Which does lead to a good thing to mention at this juncture… All comments have to be moderated and approved by me, in order for them to get posted here. This allows us to completely avoid spam comments, and to filter out any inappropriate comments. I have yet to approve the comment from yesterday — posted by the eponymous “Chef Nobody” — because I’m confused by it. It was in reference to the doorectomy I described in a previous post, and didn’t really make any sense, although Chef N was literate enough to use quotes and not screw up the spelling and grammar too awfully bad, but I have no earthly clue what it meant. Yet he went to all the trouble to set up a gmail account (i.e., a disposable and supposedly anonymous email address) in order to post. Still, all I can think about here is a running chorus of, “Chef Nobody blogged today. He logged off when I asked his name. Well I wonder, does he think he’s being clever? (cle-ver)“ See? We can all be cryptic! This is a fun game!!
Ok, sorry about that. I just couldn’t resist. 
So it’s a new year, and in Anvil Inn Land, that means a bunch of new and exciting things. I have committed to a few things for the new year, as I’m sure many of you have. In the typical resolution vein, I’m going to get my life a little more organized, I’m going to try to take a little better care of myself, and I’m going to finish my Christmas shopping before Valentine’s Day. But I also intend to spend more time working on our website, my blog, etc. I intend to work on more and better specials. I intend to continue to grow and refine the Anvil Inn’s menu. I intend to seek out more exciting, new, fresh and fabulous ingredients for our food. And I’m serious about doing some things that will be exciting both for those of us making the food, and those of you eating the food.
Along those lines, I would like to invite suggestions. You can even take a page from the Chef Nobody school of thought, and post anonymously. Please let me know what kind of things you might like to see us do, cook, etc., and what kind of things you don’t want. For example, I’m going to drop a couple of dishes from the menu, and replace them with new and exciting ones. I want to start a “risotto night.” I want to have some themed special nights, like cajun night, cuban night, etc. I want to add a prix fixe menu option, and do more chef’s tasting menus. Let’s come up with some ideas together!! It’s easy, just click to add your comment at the bottom of this page.
Don’t forget to make your Valentine’s Day reservations, BTW. It’s going to be a busy one, I suspect. We will have our full menu available, but also some special menus and menu items to choose from. Watch the website for more info.
Go here http://www.blistexpresents.com/ and watch “4 Alarm Feast.” I don’t know why this dumb thing tickles me so much — and I hate blistex — but I actually saw it on a TV commercial and it just cracked me up. Just a fun little way to waste a couple more minutes playing on the internet, donchaknow!!!
