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The Christmas copy of ATG is now in the members area. Enjoy, it's a cracker.

If you find you can't access the members area, it will be one of either 2 things- you haven't used the new password included with your renewal notice, or you forgot to renew.

Thanks, and have a Happy Christmas all

morini_tom wrote:... 2 things- you haven't used the new password included with your renewal notice, or you forgot to renew...

3 things (to quote the Spanish Inquisition), or you haven't received your new password.

Well nobody expected that

Yes, fair point- for our international members or those with slow postmen, you may not have received your paper copy of ATG yet, which includes your renewal confirmation.

Virtual members should have had an email from me yesterday with the renewal confirmation.

If you have renewed but not yet received the new password let me know and I can help (in amongst the festive merriment that is!)

Lack of comments makes me think I haven't confused enough people...

Or people are too busy reading it and looking at the pictures.

Well I thoroughly enjoyed it mr editor.

I look forward to the follow up articles, including which oil to use (balsamic or olive, naturally) and what colour red constitutes a properly done steak.

Well I have enjoyed the pictures very much and am working my way through the words.Is that a pre-insulated terminal I see on the back page? A mix up of cable colours too.Heaven forefend!

Excellent edition - inspired content although the cover had me confused at first (but then that's easily done these days...)

Many thanks!

CC

corsaro chris wrote:Excellent edition - inspired content although the cover had me confused at first (but then that's easily done these days...)
CC

Yes, I had some explaining to do with the wife . . .

Vitesse wrote:

corsaro chris wrote:Excellent edition - inspired content although the cover had me confused at first (but then that's easily done these days...)
CC

Yes, I had some explaining to do with the wife . . .

My OH was puzzled as I don't generally use Nigella's recipes.