In this case, it's ours. In the three and a half years since I started this blog, we’ve cried a little, laughed a little and burped a little. Okay, we burped a lot. But I think my caker work here is done.
I’ll be wrapping things up at the end of December. But despair not. There’s lots of fun headed your way.
Watch for Bazaar-o-Rama, my annual tour of church bazaars, starting next Friday. Then it’s time for my month-long Caker Christmas extravaganza. (If I were you, I’d start stocking up on the gold spray paint.)
Until then, put this on repeat and we'll see you Monday with a new recipe.
A huge thank-you to your gastrointestinal system for "taking one for the team," as it were. I will miss your wit and your crazy recipes. Thanks so much for my (and my dad's) 15 minutes of fame during reader recipe month.
ReplyDelete~Martine
Thanks, Martine. I hope I did your dad's dish justice. Being featured on Caker Cooking has changed many people's lives. Just ask Paula Dean.
DeleteI'll definitely miss seeing you!
ReplyDeleteThank you!
DeleteYou're my caker hero Brian! xxx
ReplyDeleteIt's a tough job, but someone's gotta do it.
DeleteYour humor and culinary exploits will definitely be missed. I was a relative latecomer to the blog, but I don't think I've emailed as many links to any other blog as I have this one. Thanks for all the laughs!
ReplyDelete-Kari
Thank YOU for the recommendations, Kari. I appreciate it.
Delete*tears*
ReplyDeleteI'll miss the caker extravaganza!! Thanks for everything you've done for the cause.
Morag, one caker can only do so much. I'm hoping that some of you continue on the journey so that, one day, caker food earns its rightful place among other classy foods like Eye-talian and Tie.
DeleteOh no! What am I going to do without my Friday night entertainment? Will you write a new book for me to read, Brian?
ReplyDeleteI will do my best. And you can bet there will be at least one casserole scene in it.
DeleteI am devastated!
ReplyDeleteOf course, you must do what is best for you & your internal organs.
Thank you for making life brighter :-) X
My arteries would like to express their sincere appreciation by saying, "You're welcome!"
DeleteThis is sad news, but I guess I have to be grateful we got the 3 1/2 years--all of it awesome. This blog regularly makes me homesick, and hungry. All best with whatever comes next (and I hope we get to read it!)
ReplyDeleteThanks, Rebecca. And glad to hear this blog inspired hunger in you. In others, I think it inspired fear.
DeleteNoooooooooooooooooooooooooooooo! I am in toxic shock. This has brought a tear to a glass eye in London, England. As my mum put it after an extremely long story told by my sister, "I don't know what to say". Your fan Jenny from Silver Screen Suppers
ReplyDeleteThanks, Jenny. I owe you a lot. Namely Candle Salad.
DeleteBrian, the culinary landscape of Canada will be a pale and lonely place without your blog. I've enjoyed each and every sodium & cholesterol ridden post!
ReplyDeleteThank you, Madame M! I hope one of my fellow Canadians carries on the salty torch.
DeleteOh no, so sad to hear! I love this blog. I've not been a big commenter, but I have read and enjoyed many of the tales of these recipes. Here in Australia we didn't quite have the same caker tradition - or at least, it skipped my generation - but I am a lazy cook, and love the caker style of doing things.
ReplyDeleteI have enjoyed this blog and I hope you keep it here for us to come back to and read through once again when we need gelatine inspiration.
Best of luck with your future endeavours.
Thanks, Sunny. If, through this blog, I've turned an Australian or two into a caker, well, that's about the highest compliment I can imagine.
DeleteWhat? Is it April Fools Day? Well, I'll really miss your posts. You elevated Caker Cooking to the celebrated status it deserves. On to bigger and better I hope. See you there.
ReplyDeleteThanks, Jennifer. I don't think it gets any bigger and better than Cool Whip, but who knows? Mother always told me to aim my arrow high.
DeleteI just found you and now you're leaving me? It is a sad day indeed. May Christmas never come!!!
ReplyDeleteJudging by the department store displays, Christmas already came in July. It gets earlier every year, doesn't it? Pretty soon, there will be no non-Christmas time. (I think that makes sense, doesn't it?)
DeleteGOBSMACKED!
ReplyDeleteadjective
British informal
Utterly astonished; astounded
Origin
1980s: from gob3 + smack1, with reference to being shocked by a blow to the mouth, or to clapping a hand to one's mouth in astonishment.
"Nuff said. (weeping into my Phentex hankie)
Melanie, who am I going to count on to supply me with new words? (And now I'm craving a gob stopper.)
DeleteIf nothing else, your blog has brought together a group of people that previously thought it was, "Just my family." Discovering others that endured the same late 60's casseroles has been the best support group ever. I can't say it has given me a new appreciation for Jell-O or Cool Whip, but I'm a bit less harsh in assessing what passed for cooking in my family.
ReplyDeleteI'm going to miss you. Write some more books so I can pester our library to buy them (in multiple copies, of course).
I'd cry, but I just applied a fresh coat of robin's egg blue mascara-and that stuff runs horribly.
Thanks, Goody. If I was musically inclined, I'd write a song called "One Less Lonely Caker in the World." And I hear you about the robin's egg blue mascara. That's why I switched to emerald green.
DeleteNOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
ReplyDelete...OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!!!
DeleteYou'll always and forever be the man who introduced me to Tater Tot Casserole. My life has CHANGED because of you. Never forget that.
DeleteI'm sorry to hear this. I have thoroughly enjoyed reading your blog and reliving my somewhat traumatising childhood culinary victimisation with your brand of humour.
ReplyDeleteThank you, Sprocket. We're survivors. And you just watch - we'll outlive all those kale eaters.
DeleteFrown-y Face :-( I have to confess that I have never tried any of your recipes (other than the one that I submitted for Reader Recipe Month), but I am going to miss my Monday morning smile. Your recipes often pop up next to recipes from one of the "serious" cooking blogs that I follow; but some weeks I can't tell the difference between the two, and your post is always the more amusing of the two!
ReplyDeleteKate, I can't believe you've never made anything. How have you managed to resist Mock Apple Pie? Pink Thing? Sex in a Pan?
DeleteThere is a difference between me and those other "serious" cooking blogs - my food tastes better.
Thanks for making me part of your Monday mornings.
Sadness! Tears! Drowning sorrows in Jello salad! This blog will be much missed. I trust you're working on more writing to share, either through book or blog: please keep your readers updated! I also want to add that it was truly heartening to discover that the food of my childhood belonged…somewhere…culturally.
ReplyDeleteThanks, Carrie! I'm happy to hear you found a connection. I often think of cream of mushroom soup not just as a food, but also as a glue that binds us all together. Okay, that might've gone a little far. Thanks for reading. Hope our paths cross again soon.
DeleteOh, this is sad - just when Caker Cooking was making its mark in my part of Australia. ;-)
ReplyDeleteIf I ever embark on a caker world tour (and stranger things have happened), Australia will be the first stop on the list.
DeleteI've loved reading your blog and have been tickled to recognize some of my favourite recipes among your posts: pink thing! Imperial cheese cookies! tomato soup cake! All in my repertoire :-)
ReplyDeleteI'll miss your posts and your sense of humour.
BTW next year you might want to pop down to Montreal in early November for the St Andrew and St Paul "Fall Fair" - a church bazaar extraordinaire!
Thanks, Liz. Please keep making - and eating - Pink Thing. We need to ensure we pass the recipe along to future generations of cakers.
DeleteI hope to make it to a Montreal bazar one of these days.
I'm bluer than my granny's hair, Brian; you've made Mondays special for me. You will be missed!
ReplyDeleteThanks, Gumbee. I think granny hair blue should be a new Crayola crayon colour, don't you?
Delete