If you have something to say, but do not wish to say it in the comment section, you may very well want to contact me here:
If you want to send me presents like coffee cake or ponies, you will need my home address.
If you would like to contact me about guest posts, sponsored posts, or any suchlike posts, PLEASE DON’T. This site is a very personal one and written by me only. On this issue I am not going to budge. Unless you represent a gin factory, in which case I very well might.
Thank you so very, very much for reading.
Are you the same Michael Procopio that owned a restaurant in beverly Hills called “Christophers on Wilshire”
I am not. However, I DID spend my college years working in a Beverly Hills restaurant. I never knew I was so close to another Michael Procopio in the BH90210 restaurant world!
I made your butterscotch pudding with turbinado sugar. Yum!
I added a comment on the pudding thread and just wanted to let you know in case you didn’t see it. Thanks for the recipe.
Seen and commented upon. Thank you!
I love you! and I just want you to know that. thanks
ps: try to make butterscotch pudding but dramatically failed, God know I have limitation but I havent lost hope! Once my failing trauma heal, I will try other recipe …HOOVAH!
Wow, a year and a half later and I just saw this comment.
Major apologies. My only hope is that in such time you have conquered said pudding.
Never read anything by you before, until I read “Faggot” . It DOES take guts to be a faggot. I got a lot of respect for your guts now and a bookmark on your blog. I can tell you this, yes, it does get better. Thanks…Tim/Oregon
Thank you very much, Tim. And, yes, it does get better, doesn’t it? Much, much better.
Have a million people already told you how great your Saveur badge is? Now it’s a million and one.
Thanks! My friend Trevor (Of the wonderful Sis.Boom.Blog!) bequethed it to me. I wear it with pride.
I want to thank you…it is because of your site that we had a very happy and successful “Tea” this afternoon. I had heard of Coronation Chicken Salad, and was searching the web when I came upion your site… my partner and I operate a small restaurant in rural New Brunswick, Canada…. and this being our Queens Jubilee, we decided to have a fund raiser for our little United church that we attend. So Wayne and I offered to do a Jubilee Tea…the church ladies would sell the tickets and do the serving…to-day was the day…Wayne offered a salad plate, the main item being the Coronation Chicked Salad…your recipe..on the plate, and dessert was of course Queen Elizabeth cake topped with whipped cream… the ladies attending wore fancy dresses and hats…it was a wonderful afternoon…so thanks to you we not only had a fun time but our little country church received some much appreciated funding…
again, many thanks…John David
Pardon the late response, but I have been off the blog for a couple of weeks.
I am very delighted to hear you made my recipe and relieved to know that it was a success. How marvelous. Now what, exactly, is a Queen Elizabeth cake?
If I may be so presumptuous, you might like to see this Windsor family birthday cake recipe I employed for a Diamond Jubilee celebration brunch:
The cake was a little amusement for a bunch of other old queens. As FFTT has very high standards for the decorative frosting arts please know our queens were amused with presentation and taste.
I love, love, love the trivia you have provided. I’ve never read Debo, but I have read her sister Nancy’s books. I’ll put the dowager duchess’s on my to-read list.
Oh, and the cake looks excellent. It reminds me of kalter hund, which isn’t surprising, given the fact that the British royal family is German.
I’ve never heard of Kalter Hund before, it’s going on my dessert hit list, just as soon as I master The Triumph of Gluttony.
Triumph of Gluttony? Dare I even ask what that is?
This, however, is kalter hund:
I love your site and your writing. You’ve renewed my faith that readers still actually care about The Writing and that food writing hasn’t died an Instagramed molten chocolate death. Now, where can I get me one of them Saveur badges? #nicelydone
What a lovely, lovely, lovely thing to say, Carolynn. Thank you. My readers are few, but they are fierce. And fiercely smart. They give me hope for the world, too.
Now as for the Saveur badge, you’ll have to be extra nice to my friend Trevor. He’s the one who doles them out.
Hi Michael Clinton!
I found your great website and we would love to feature it!! I work with http://www.TheBesty.com which helps people all over the world find the best restaurants & food. Simply email me back the names and cities of 5-10 restaurants locally or anywhere in the world – that you think are the BEST, and we’ll feature your picks & link to your website, so our users can find you! We work with websites & blogs in over 50 countries; it would be great to work with yours as well!
A few of our celebrity users include: Anthony Bourdain, Guy Fieri, and Rachael Ray!
Featured Blogs: http://www.thebesty.com/search/blogs
Also, we would love to feature an article about your site, so if you would like to do a write-up about how your website got started, with any fun tidbits about yourself, send that my way and I’ll have our content team post it for you, FB it & tweet it! – any length works! 🙂
I look forward to hearing from you, and hopefully we can feature your site under our featured blogs!
Website & Blog Partners
Thank you very much, Julia, but I must respectfully decline.
My office had a landscape architect who brought in a wheelbarrow full of lavender from a project site. I too, almost passed out, and can’t go near the stuff anymore. But I would not turn down a celebratory cocktail. Cheers!
It is heady stuff. I normally don’t go near lavender in food, but this is actually quite palatable.
Also, why on earth did you leave your comment in the “Contact Michael” section? I almost didn’t see it.
I don’t seem to have known what I was doing.
Me and my better half recently started a food blog. She does all the social media stuff and I do all the writing. I was wondering how often do you post your articles. I was doing one a week but with school and work it seems overwhelming. If I slow down on my writing do you think that will negatively impact my readers?