+
Burke and Wells | Nov 9, 200106:05 PM     1

Hi all!

Don't worry, we're fine. A little break doesn't mean we've abandoned you! Chowhounds is still a vital part of our lives; we just took a small hiatus from posting to concentrate on work and organize a few things at home.

To Leslie and the Cheese Class Gang (they're a gang now--behold the power of cheese): We're sorry we missed you! Leslie says the class was wonderful. Illness, a work crisis and then plain disorganization kept us from finishing up the course, but our taste buds were there in spirit.

Leslie and a few others have written--I'm so sorry not to have gotten back sooner. You're all very kind, I'm misty just writing this.

Thanks again, and good stuff coming! See you all soon.

Peter
wells@emusic.com

Gary
gburke@emusic.com

Link: http://www.burkeandwells.com

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs
Food News

The 7 Best Baking Ingredients to Buy from the Grocery Store, According to Pastry Chefs

by Alli Hoff Kosik | When it comes to the best baking ingredients, they're not necessarily expensive or hard to find—or...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

The Ultimate 'Farewell Summer, Hello Fall' Food Guide
Recipe Round-Ups

The Ultimate 'Farewell Summer, Hello Fall' Food Guide

by Chowhound Editors | Early fall recipes can overlap a lot with late summer dishes; it's a transitional time period, and...

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans
Food News

Ring in Fall with a Bowl of Creamy, Bacon-Studded Butter Beans

by Amy Schulman | Plucking a cookbook off the shelf is easy. But pulling one that’s guaranteed to bear a recipe that...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.