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Recipe of the Month
Spinach Salad with Warm Bacon Dressing
Spinach Salad with Warm Bacon Dressing

So, it’s January 22, 2011 already.  Um…how did that happen so quickly?

Is it just me, or does it feel like I just posted this poll? I guess all the craziness (and awesomeness) surrounding my cookbook release has left me spinning.  Or maybe it’s just me entering the third trimester of my pregnancy.  Tough call.

Well, the results of my latest poll are in!  Thank you to all of you who voted.

Poll Results: Which Japanese dish should I make next?

We had a total of 107 votes over the month or so the poll was active, which is always a great response.  Have I mentioned how amazing you all are and how much I love your feedback?  ‘Cuz I most definitely do!  It makes me feel nice.

As you can see, this poll was pretty evenly distributed.  Nothing like my previous poll where Texas Beef Brisket ran away with the show.  Here’s the breakdown:

  • Salmon Teriyaki: 29 votes, 27% total votes (WINNER)
  • Miso Soup: 28 votes, 26% total votes (SECOND)
  • California Roll: 24 votes, 22% total votes (THIRD)
  • Vegetable Tempura: 18 votes, 17% total votes (FOURTH)
  • Cucumber Salad: 8 votes, 8% total votes (FIFTH)

There you have it!  Looks like some tasty Salmon Teriyaki is in our future!  Dustin is especially happy with this winner, as he usually relies on this entree when we oh so rarely go out to Japanese restaurants.  He’s sadly not a big fan of sushi.  Or miso soup.  Or cucumber salad.  Or Japanese food, for that matter.  Sigh.

My vote this time was for Cucumber Salad. Too bad it came in last place, huh?  I think I might have to make some for myself anyway.  I’m sorry…I just think it sounds so good!

Again, thanks for voting!  I hope you check out my newest poll and cast your vote on which Saturday post you’d like to see next.  I’d like to get out and explore my new city, but I need your help for what I should do first!

 

Enjoy!
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As always, I want to thank you for visiting. I welcome your comments, questions, recipe suggestions and food stories. Here's to doing what you love!

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