April 10, 2006

INTRODUCTION & Description of This FAQ's Page

Thank you for joining our board. All are welcome.

I'm Jessica, aka JezzikaWezzika, one of the the current hosts aka group owners of Cooking For Your Family on BabyCenter.


Please save this page to your favorites. The link to this page may also be found in the Cooking for Your Family's Introduction Thread on the bulletin board itself, but please feel free to add this page to your favorites or your Facebook page.

We hope you find this supplemental guidelines page useful and helpful in getting started on our board.


Please be sure to read through this site before you start posting. The etiquette on this site has been found to be very helpful in navigating the board & is in place for YOUR convenience & to help make your experience easier and pleasant.


If you have any questions, comments or issues, feel free to address them on the public bulletin board by clicking here. Posting comments on this blog page has been disabled per BabyCenter guidelines.



On this Etiquette & FAQ's site, you'll find:

  • General Information
  • Supplemental Board Guidelines
  • Examples on how to post recipes
  • Common Terms, Definitions, Abbreviations
  • Information about regular threads featured on the board
  • Current & scheduled Guest Chefs
  • Announcements related to this FAQ's & Etiquette page


~If you need support specifically for feeding issues related to child care in addition to the support we may offer, BabyCenter offers a wide range of specialized support boards that you may be interested in. I've included links to those boards directly below. Simply click on the board descriptions.

I have also included links to some popular Debate Boards below because the Cooking For Your Family Group DOES NOT support debates. We are a group that is purely intended for family topics that revolve around recipes, cooking, entertaining, meal-times, kitchen gadgets, and other related topics. If you think you might enjoy a good debate, please check out the debate groups listed below.

~"Additional Links Of Interest On BabyCenter."~


CFYF RECIPE BOX: OUR RECIPE DATABASE

CHEF Of The WEEK SIGN UP THREAD

COOKING FOR YOUR FAMILY BOARD

Cooking With Food Allergies

Corn-Free Babies

Food and Environmental Allergies

Uncensored Debate Group

Debate Team GO's

Political Debate Board


Your Group Owners Are:

mommy_of_love1
JezzikaWezzika
amylz
burns_toast
Christine0120
MMmom
MyPB&Jelly
Ardnas1



***This etiquette page may be updated, added to, or clarified at any time as needed***

3/12/08: PLEASE NOTE! When BabyCenter officially switches over to it's new alpha software, links to these groups/boards will be changed.

8/22/2009: BabyCenter made the switch, of course, and things are running smoothly. Updates are being made to FAQ's, Etiquette, and Supplemental Guidelines today.

Information + Supplemental Guidelines

SOME GENERAL INFORMATION & IMPORTANT SUPPLEMENTAL GUIDELINES TO START:

We would like to keep the original intent and atmosphere of the group as intact as possible, so please keep in mind that these Guidelines are an effort to protect the board and it's members.


Q: What if I have a business venture I want to share? Or maybe my baby is in a cute baby contest and I need to get votes?


A1. That would count as spamming and will be immediately deleted. You may certainly have the cutest baby ever, but we can’t support contest polls in this group. It’s not fair to anyone else and takes up valuable board space.



Q: What if I have some information I would like to share with the group on CFYF, but it’s not cooking or kitchen related?


A1. If you are not a member of the group, it would be considered spamming. If it’s something you really would like to share with your fellow members, there are designated threads such as the Kitchen Sink Thread to share personal tidbits about our lives as well as various other odds and ends that could clutter up the board and detract from the main topic: food and kitchen.


Q: What happens when there is disagreement or drama on the board?


A1. Group Owners have the Authority to lock and delete any thread that violates any of our Supplemental Guidelines at any time at our discretion, for any reason.


A2. Some disagreement is natural from time to time, but fighting and drama in public will not be tolerated. This is not a debate board and conflict is not welcome here. Stirring the pot, trolling of any kind, antagonism, personal attacks, antagonism, and other behavior that disrupts the atmosphere and nature of CFYF will be handled by group owners either as a whole or on an immediate need basis.


A3. Friendly discussions about common kitchen concerns and household subjects is always welcome, but fighting and debates will not be tolerated. Bringing personal issues from private messaging or from other groups or even continuing issues from past locked/deleted threads may result in suspension or even banning from the group.


A4. If a thread is locked or deleted, group owners will send the original poster a note to explain why. The person/persons responsible for the thread being locked or deleted will have a note with a warning sent as well. We are initiating a “three strikes and you’re out” rule for minor offenses. Trolling will be No Tolerance and banned immediately. Spamming from non-members will also be banned immediately at group owners’ discretion.


A5. Group Owners really, really hope not to have to lock or delete threads, and we equally hope not to have to ban anyone. We don’t like it.


Q: What happens if I receive a threatening or harassing note from another CFYF member or another BabyCenter member through CFYF?

A2. Report the user to BabyCenter. There should be a "report" button for the user, and you should be able to submit a detailed report to BabyCenter about any harassment you're receiving privately. Personal attacks and harassment are still personal attacks and harassment and are not tolerated.

A2. If such a personal attack or threat occurs publicly in a thread on the board, hit the report button. In that instance, Group Owners receive a notification of the offensive post and are then able to be directed to it immediately in order to handle it.

And now to the REAL business about our wonderful group!


Q: What's "Cooking For Your Family" about?

A1. This group is all about FAMILIES, FOOD & COOKING. Whether it’s cooking for your families, friends or co-workers. We do not delve a lot into childcare unless it's related to food and cooking and food-related subjects.

A2. You do NOT need to be a parent to participate.

A3. There's a very wide range of cooking abilities on our board from schooled chefs to experienced & traditional cooks to novices. Do NOT ever make apologies if you're just starting out. THERE IS NO SUCH THING AS A STUPID QUESTION when it comes to cooking.

A4. We share mostly Grown Up Meals & Dishes, but we do welcome topics on feeding children of any age. Many of the recipes are family friendly & versatile for adults & children to begin with. We welcome topics on parties & social events, even daycare events & play dates.



Q: With the new group software and changeover, I noticed that BabyCenter Guidelines now allow cussing and swearing! Can we cuss on this board?

A: NO. Cussing is NOT ALLOWED on the Cooking for Your Family Group. As a courtesy to other members, especially those with older children who can read, please refrain from cursing, cussing, swearing, and using otherwise "questionable" language. This is a supplemental guideline that WILL be enforced, and posts containing colorful and offensive language will be deleted. Repeat offenses will result in a suspension from the group. Thank you!



Q: What do I do when I need a recipe or advice?

A1. When you need a recipe, post a new thread that includes "ISO" in the subject line. It's the best way to let people know that you need something specific & the fastest response. It also makes it easier for posters who have limited computer time to sift through threads of interest & decide quickly if they should open a thread.

Sample Subject Lines:
"ISO chicken enchilada recipes"
"ISO Sandy's Sugarloaf Chicken With Mozzarella Recipe"
"ISO Appetizer Ideas for MOPS meeting tomorrow!"

"Office Party on Friday, Need Help Finding EASY Dessert Recipe!!!"

A2. When you need advice about a specific recipe, it's always a good idea to include the actual recipe in your post when possible. So if you're asking a question about Sandy's Fresh Mozzarella and Tomato Salad regarding amounts or clarifying the written directions, be sure to include that recipe so that we may refer to it and give the most accurate advice and help.


Q: How do I post my own recipes?


A1. Post your recipe in a new thread but make sure you include your name and/or username/screen name so that we may give credit where it's due. It's partly for healthy vanity, but it's also to help distinguish between different recipes w/ the same name. Your veggie soup is probably a whole different recipe than "Amy's", so make sure your name is on YOUR recipe.


A2. Let us know where the recipe comes from, whether you created it on your own or found it on another site. We love to know as much as we can about the recipes that are shared, just like if you were teaching someone to cook in your own kitchen.

Q: How do I credit the Recipe Source/OP if it's not "My Recipe"?


A1. This is important for when you post your own recipes & when you post a review or discussion of someone else's recipe aka a recipe that you did not create yourself. A mistake that new posters often make is to copy a recipe w/out noting the OP. Later when you review it or post it in WFD, they don't know who it belongs to & "call out" the OP to claim the recipe.

Please be sure to copy the OP's name and SN when you copy a recipe.

A2. If you find a recipe from a book, newspaper, magazine or other online web site it's VERY important to credit that source when you 1st share the recipe. It's about giving proper credit and courtesy, especially if you found the recipe on another site & the original chef comes to visit us. It would be very embarrassing, and quite possibly violating copywrite, if recipes found elsewhere are incorrectly credited and found by the original chef.


Q: How do I decide on Subject Lines for new threads?

A1. We try to make the subject line of a new thread as specific, yet simple, as we can, so that it gets the attention it needs and doesn't leave other board members who are reading it guessing.

EXAMPLES: The subject line might look like this:
"New Banana Bread Recipe! Great for entertaining."
"Having Trouble Creating Meal Plan, Please Help"
"Tips On Perfect Cheesecake to Share"
"Breakfast Ideas for Restricted Diet Needed"
"Dinner Party Appetizers Needed For Tonight"

Any threads you create should have as much info about the thread in it's subject line and 1st 2 lines of copy as you can fit. Those 1st 2 lines are visible before you click into the thread. If you need help with a dish or general kitchen or cooking help, rather than posting "I Need Help With Dinner" you might find your thread will get more attention if the subject is "ISO Tips for Cooking Moist Chicken!" or "Flat Muffins, What Went Wrong?".

A2. This may sound nitpicky, but it's in your best interest if you check the first several pages of threads before posting your ISO just in case someone already posted it recently. What you're looking for might be there already.

A3. In the interest of A2: Since BBC changed to the new board system, there's also a nifty new feature called the "search" feature on every single BabyCenter Bulletin Board, including CFYF.

You can actually do a quick board search for a topic to see if what you're looking for has been posted. It's probably best to do an advanced search and make sure that you choose as wide a range of search dates as possible.

Abbreviations, Terminology, Featured Threads

Q: What are all of the Weird Abbreviations & Terminology on this board? I've never seen many of them on the other boards I post on!

CFYF:
Cooking For Your Family Bulletin Board

OP: Original Poster

PP: Previous Poster or Previous Post

OT: Off Topic from the "theme" of the board

ISO: In Search Of... very helpful if you’re looking for tips & recipes because it tips us off immediately that you need immediate help and are looking for something specific.

IDSO: In Desperate Search Of;


URGENT ISO: accomplishes the same thing as IDSO

WFD: What’s For Dinner (see explanation below)

WWYD: What Would You Do


QoTD: Question of the Day (found in WFD)

QoTW: Question of the Week (may be found in regular weekly threads such as Healthy Cooking Healthy Living)

GTKY: Getting To Know You

WDYT: What Do You Think

WWYD: What Would You Do

IIRC: If I Recall Correctly

BTDT: Been There Done That

ETA: Edited To Add (important if you go back to a post you made to add/correct information)

GC or COTW: Guest Chef or Chef of the Week (scroll down in this post to see a detailed description)


Click Here for Additional Common General Abbreviations


Scroll Down in this post for cooking related abbreviations, measurements & values



Q: What's a "Challenge" Thread?

*A: If you have some ingredients in your pantry and/or fridge that you need to use up but need ideas on how to use them up within 1 or 2 recipes, post a Pantry Challenge or Recipe Challenge. They're a fun way to figure out how to use the last of that frozen ricotta cheese or leftover strawberries that you had from another recipe. This is one of my favorite types of threads.



Q: What’s BUMPING?

*A. Bumping moves a thread to the top of the front page when the thread needs to be seen by other posters. It’s especially helpful for regular weekly threads such as the Recipe Review thread.


When you post a thread and it gets buried, but you REALLY need a response, feel free to bump that thread so that it gets seen! This board can be very busy and it's easy to miss a thread. It doesn't mean your thread is being ignored, only that it might not be seen before someone who can help you sees it.

So, be sure to add the threads you want to keep track of to your alerts before you click "post now" so that if your thread gets buried you can post a "bump" to bring it back to the 1st page. “Bumping” a thread is when you simply and literally post “bump” as a new post to move the thread to the top of the first page.


Please try to bump 2 times tops, otherwise it may count as flooding the board.


Q: What’s WFD Mean? And why is there a "WFD Thread?" (daily):

*A. If figuring out what to serve for dinner has you scratching your head, you can find ideas on the daily WFD thread aka What's For Dinner. This is where we post our daily dinner plans, along with the recipes. There's also a QOTD (question of the day) included so we can learn more about each other.

To make this daily feature more fun, we have a Chef of the Week, or
Guest Chef every week starting on Mondays (See Guest Chef explanation below). Discussions are welcome but if they become too OT, they might be redirected into the Kitchen Sink (see explanation below). There may be occasions where a Guest Chef has not been chosen, and "regular" board members may certainly post the WFD thread if there's no Guest Chef around.


Q: What’s the KITCHEN SINK THREAD? (weekly):

*A1. We don’t really have many off topic aka OT threads. Not all threads have to be food related or kitchen related, but we can't forget about the weekly Kitchen Sink thread. This is a place to go for OT conversations, advice, vent about stuff, share pictures, brag about your family, etc. We LOVE to read about your families and see photos... It just helps us to minimize clutter on the board and keeps the general focus on food, recipes, and kitchens.

*A2. We respectfully ask that if you should choose to share links to Photo Contests that they be kept in the weekly Kitchen Sink thread.


Individual threads for baby contests and other similar cluttering type of OT "polls" will be submitted to BabyCenter Community to be deleted. Again, it's an attempt to minimize clutter on the board and keeps the general focus on food, recipes and kitchens related topics. It's nothing personal!





Q: What’s the HERITAGE RECIPES THREAD? (usually bi-weekly):

*A1.
The Heritage Recipes thread is a special Spotlight Thread series. The wonderful thing about it is that it focuses on a particular type of recipes based on ethnic background or heritage. For instance, our first thread included nothing but Moroccan recipes and discussion and reviews about them. Every 2 weeks the theme changes.

Your ideas for new themes are always welcome. Please feel free to post your ideas in this thread: http://boards.babycenter.com/n/pfx/forum.aspx?msg=1905.1&nav=messages&webtag=bcus9267&sr=y


Themes we've tackled so far (and have their own section in the
Recipe Box are listed below. If a thread is no longer active, don't worry, the recipes are still in the Recipe Box, and if needed we can repeat a theme in the future:
Moroccan (link unavailable)
Chinese: click here
Mexican: click here
Greek: click here
French: click here
Native Indian: click here

Hawaiian: click here


Current Theme 10/11-10/25
Italian: click here




Q: What's the Roll Call?:

*A. Roll call 2006 (click here) is just a quickie introduction of yourself to the rest of the board. Anyone may post in the roll call whether you're a regular lurker or poster, or are new to the board and plan to stick around for just a little while or if you plan on settling in forever. You can still post an individual introduction thread (or re-introduction if you used to frequent the board and just recently found us again) if you want to. Even if it's just to pop in and say hello! The more the merrier! As it says in the first post of the Roll Call 2006 Thread, "Regulars, newbies, lurkers, we'd love to "meet" everyone!"





Q: What’s the GUEST CHEF? (daily):

*A1. To help spice things up and get to know each other a little better, our daily WFD threads are started by our Guest Chef. The person who is
Chef of the Week aka Guest chef starts the daily WFD Monday through Friday, and then the Weekend Version “What’s For Eats This Weekend” thread as well.

Anyone can sign up to be a guest chef, you just have to make the request by posting on the Sign Up Thread with your first name and screen name, and dates that work/don’t work for you. Based on that information, a new guest chef is chosen each week to start WFD and post a daily QoTD (question of the day) in the WFD. I assign people based on the order that I receive sign-ups so that it’s fair. This is the thread that gives some additional information: Guest Chef Sign-up.

*A2. Being a guest chef means you get to start the daily What's For Dinner threads for a full week. When you post as Guest Chef, you also tell us a bit about yourself in a GTKY sort of fashion. What you share about yourself is up to you. Many of our Guest Chefs give a sort of autobiography in addition to sharing some of their favorite recipes. The Guest Chef also chooses a QOTD each day in the WFD thread.

*A3. There will be weeks where there hasn't been a guest chef assigned, at which point any member may start the (single) daily WFD thread and a QoTD to go with it.




Q: What’s the RECIPE REVIEW THREAD? (weekly):

*A. The review thread is one of the best places to go if you want to know FOR CERTAIN that particular recipes from other board members have been tried and reviewed. When a cook (any board member) tries a recipe, they post a review of it in the Recipe Review thread. All reviews are welcome. If you made some alterations or substitutions to the recipe, please share those too and let us know if it improved the recipe or not.

PLEASE make your review as detailed as you can. Simply posting "This was yummy you HAVE to try it" doesn't tell us much. If you enjoyed the seasoning or blend of flavors or the texture, then say so! If you found it family friendly, that's good to know. If it seemed complex but great for company, we need to hear that too. We don't mind negative reviews either, in fact we appreciate them... otherwise it's not very balanced and doesn't account for differences in tastes or kitchen disasters or just a plain old "bad" recipe.




Q: What if I have a Bad or Negative Review to post?

*A. Yes, it’s wonderful to see positive reviews but realistically, not everyone likes everything all the time. So, if there’s a negative review, we just ask for it to be courteous. We like to view a negative review as a chance to find out if :

1. Maybe something went wrong in the recipe.
2. Maybe the recipe just wasn’t to your tastes.
3. Maybe it really is a problematic recipe that others should be aware of.
4. Maybe it was too complicated.
5. Maybe you envisioned something different than the results you got.
6. Maybe a step was missing or the directions weren't clear.


So don’t be afraid to post a “bad” review... just make sure it’s in good taste & is polite. Constructive criticism is good and welcome. Any good chef, novice or expert, is always looking for ways to improve a recipe or discover new variations on an old favorite.





Q: What do I do when someone reviews one of my recipes?:

*A. 1 If someone reviews one of your recipes in the review thread, it's not required but it's "polite" to acknowledge the review if you've seen it.

*A.2 You may quote the original post that's reviewing your recipe BUT I have to ask that you limit the quote to the specific comment surrounding YOUR recipe. Otherwise, the acknowledgement response you make can be VERY LONG and confusing to other posters. It also needlessly "takes up space" on the thread.





Q: What do I do if someone posts a Negative Review of one of my recipes? It really hurt my feelings.:

*A1. It's bound to happen sometimes. It's just good to remember that not everyone's tastes are the same and chances are likely that the person posting the negative review truly didn't intend to hurt your feelings. You might want to check your recipe to see if the directions were correct, or ask the reviewer to clarify what exactly they didn't like or had a problem with. Try to view it as a learning experience.

*A2.You don't have to reply to the negative review if you really don't want to... and if your feelings are genuinely hurt, try not to post when you're upset. When you do post, you could always say something akin to "Ah well, I guess it's not for everyone. Thanks for trying it." Then if you're feeling generous, you might add some changes or suggestions for others to avoid the same mistakes the reviewer may have made, or some variations to make the recipe more palatable to offset the negative review.




Q: What’s the Recipe Box everyone refers to?:

*A. BabyCenter has a recipe database called Dishes, which is separate from the CFYF board.
The Recipe Box is a collection of recipes that are board favorites and member favorites in a special database. If you try a new recipe, and you think it is worthy of "archiving," add it here and it will become searchable on the Recipe Box. So much easier than trying to search on the board for a recipe you want. You have to sign up for an account to view the recipes, but it’s free to do so.

There is NO POSTING by members in the
Recipe Box. The link is not linked permanently on the Cooking For Your Family page because it’s competition for Dishes but it’s usually posted in the weekly Recipe Reviews thread. You can always find the link here in the FAQ's page (just click on any of the previous links in this paragraph) as well as in the Board Introduction Sticky Thread AND in the host's profile (click on her screen name in any of her posts).




Q: How are recipes added to the Recipe Box?

*A. Recipes are added by Jessica (bcHOSTJessieNHer3JellieBeanies) as they come to her attention in a specially designated thread called simply Recipes To Be Added To The
Recipe Box Thread. This is a monthly bump-able thread. Simply post the recipes you’d like to have added to our database in that thread.




Q: How do I get notified when there's a response on a thread on BabyCenter?

*A. If you want to keep track of a thread and/or get e-mails when someone posts to it (aka add it to your alerts) just go to the top of the thread and there is a button called "ALERT ME " Just click on that button and when the next page comes up, choose the "alert me" option, making sure to also choose "daily" frequency. Then you'll get e-mail notification directly in your e-mail box. You'll also be able to click "My Community, and choose "My Message Alerts" to see the list of threads that you're currently subscribed to.





Q: What's the "Healthy Cooking 4 Healthy Living" thread I sometimes see around the board?:

*A.1 Healthy Cooking 4 Healthy Living is a special series thread for our members who are interested in having a support group for losing weight or maintaining their weight for any reason. It's actually the same kind of thread you may find on many of the birth clubs where moms are trying to lose pregnancy weight. The difference here is that it's open to EVERYONE who is trying to find healthy recipes and have support for eating healthy every day, especially if they find that general recipes on the board aren't diet friendly. There is a weekly GTKY question there and lots of tips and support and discussion. New "members" may join or start this thread at any time as needed.

*A.2 Individual threads ISO specific healthy/diet friendly/low fat/low carb recipes are still welcome to be posted.

EXAMPLES: How To Post Recipes

EXAMPLE #1
Subject Line
: “New Meatloaf Recipe to Share” or "Introducing: The Best Meatloaf Recipe"

First 2 lines of the post: Something about the recipe and/or how you came across it...

The Best Meatloaf:
(PeytonsMommy31804 aka Cyndi)
Preheat oven to 350º
1-1.5 lb. lean ground beef
1/3 C seasoned bread crumbs
1/4 C grated Parmesan
Freshly ground pepper
1 egg
1 tsp. dehydrated onion (or 1/2 c. chopped onion, or some onion powder)
1 garlic clove, minced (I use more)
1/2 tsp. Italian seasoning
Red pepper flakes, to taste
Salt, to taste

Combine all ingredients and put into loaf pan.
Topping:
In a small bowl combine:
1/3 c. brown sugar
1/3 c. ketchup
1 TB mustard

Pour this on top of meat mixture, and bake for about 45 mins to an hour.


*****************************************************************


EXAMPLE #2

Subject Line: "New Recipe! Chicken Sate and Peanut Sauce" or "Family Favorite: Chicken Sate & Peanut Sauce"


First couple lines of text: maybe something about how you found it or where you got it and why you enjoy it or when you first served it

"Hi all! I found this recipe in Cooking Light magazine, and it looked so good I had to try it. It was so flavorful and easy to make I had to share it here. I served it to company to rave reviews, and I was so disappointed that there weren't even any leftovers!"

CHICKEN SATE AND PEANUT SAUCE:
Melissa (MySillyBoy) from Cooking Light
SATÉ:
1 pound skinless, boneless chicken breasts, cut into 8 strips
1 tablespoon light brown sugar
2 1/2 tablespoons low-sodium soy sauce
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon grated lime rind
1/4 teaspoon crushed red pepper
2 garlic cloves, minced

SAUCE:1 tablespoon light brown sugar
1 1/2 tablespoons low-sodium soy sauce
1 tablespoon fresh lime juice
2 tablespoons natural-style, reduced-fat creamy peanut butter (such as Smucker's)
1/4 teaspoon crushed red pepper
1 garlic clove, minced

REMAINING INGREDIENT:
Cooking spray

Prepare grill. To prepare saté, combine chicken and next 6 ingredients (through 2 garlic cloves) in a medium bowl. Let stand 10 minutes. To prepare sauce, combine 1 tablespoon brown sugar and the next 5 ingredients (through 1 garlic clove) in a medium bowl, stirring until sugar dissolves. Thread chicken strips onto each of 8 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 5 minutes on each side or until chicken is done. Serve chicken with sauce.

Upcoming Guest Chefs at a Glance!

Upcoming Guest Chefs at a Glance:

****There Are Open Dates In ____________****

Remember:
*As a guest chef, you start WFD for the week starting with the date listed.

*All of the start dates are MONDAYS.

*You may post the WFD the night before, especially if it's a timesaver for you.

*You will post WFD for Monday, Tuesday, Wednesday, Thursday and Friday.

*Saturday (or Friday night) you may post the What's For Eats This Weekend thread, which is just like WFD but includes the WHOLE weekend.

If you want to sign up for Guest Chef
by
signing up in the designated thread by clicking here.

I need your screen name (which will obviously show up in your post in the sign-up thread) and I would also like to include your first name. When you post, please be sure to let me know if there are dates that simply won't work for you (vacation, scheduled c-section, anticipated due date, heavy work schedule, etc).

I will continue to post the schedule here as well as on the sign up thread. Sometimes I even post a separate thread with the schedule, or will put it into the current Recipe Reviews thread.


COLOR CODE FOR GUEST CHEF SCHEDULE BELOW:
In Violet: Already served as Guest Chef

In Green: Current Guest Chef

In Red: Scheduled to serve as Guest Chef

*****Only Guest Chefs for 2009 will be currently listed.****


Week Starting:



***updating weekend of 8/22/09***


Myspace Calendars at WishAFriend.com

FAQ's Page-Related Announcements


March 12th 2008:
PLEASE NOTE! Additional Supplemental Guideline has been added. There will be no cussing/swearing on the alpha board for CFYF. Please read above entries for clarification of all changes.


August 22nd 2009:
Supplemental Guidelines are under construction and being updated this weekend. Other sections of this page are being updated as well.

Thank you for your patience!