Food52 Award

It was not too long ago when I stumbled upon a website known as Food52. When I first happened to come across the site, I will be honest, I did not pay too close of attention to it. I considered it just another site for the food community. Fortunately enough, I revisited the site back in late February and early March, and something caught my eye. A competition for your best meatloaf. After all, my wife is always asking me to make meatloaf, she loves it, and lets not kid ourselves, meatloaf is comforting.

Food52 Week 39 Winner and Gifts from OXO

So I thought, what the heck, I will go ahead and register for an account, and submit my recipe for my meatloaf with blackberry barbecue sauce. I considered this recipe delicious enough, and unique enough to place in the competition, so I went ahead and filled out the necessary form, and then I went on my merry way. A couple of weeks later, I began to receive emails from unknown people talking about how unique the barbecue sauce was, and what a great combination this was. At first I thought to myself that these comments were coming from my blog, until I clicked on the link, only to find out that I was a contender in the Food52 meatloaf competition, and people were buzzing about the recipe. I got really excited, and began to follow the buzz, especially the deadline date. There were some really great competitors and I was really thankful, and excited to be part of it.

The day came when the winner for week 39 was announced. I anxiously awaited, and as I had my Twitter stream flowing and  already following @food52, my attention was all over their tweets.

The moment came, and the winner was announced. I was the winner. I had placed first out of the 40 submissions!

This meant a lot to me. Not only did I feel part of the Food52 community, but I was honored to be part of a cook book they are publishing with HarperStudio who have published great cook books such as BBQ 25, Emeril’s Farm to Fork, Emeril at the Grill, and the ever so funny This Is Why You’re Fat. Not only that, but OXO sent over some great gifts, of which I needed, and I am a great fan of OXO.

So, with all of that said, I want to give a huge thank you to the Food52 community, in particular Amanda and Merrill, and the folks over at OXO.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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