Wow, what an interesting thread -- so much here and so much to respond to I'm not sure where to start....

1) Really? I mean is it really noticeable that 'numbers have dropped off'?   Compared to what? The numbers here are huge. (Are people unsubscribing?) The forum feels lively, the members are still passionate. I always did and still do consider this forum a huge success. Okay, I'm not here nearly as often as I once was but that is due to two things a) life is busier now both online and offline and b) there is more 'competition' for my attention.

2) I don't like the word "competition" because I feel wherever we go online to speak up, we're doing so to celebrate this amazing machine, not to 'compete'. What I mean by competition is that there is SO MUCH MORE out there now about Thermomix. When I first came online to research the machine August of 2009, this forum was IT -- the only true, supportive and responsive resource.   There were a handful of bloggers, but this forum was far and above the rest. Let us not forget (and many new members will not even realize this as they've not been around that long) that at the time this forum established itself, there was no 'official' online presence for Thermomix in the English-speaking world. Vorwek had almost no online presence and what they had was not useful to fans in Australia (at that time, and still today most English speaking fans are based in AU). Even the distributors in various countries were not on board yet with being online. When I set up my first website about Thermomix to counter-act this paucity of info I was told by my country's distributor to "take it down"... and that websites about Thermomix were "not allowed". So in the face of all that, this forum was a leader. It's a whole new challenge altogether to continue to be a leader when Vorwerk and Thermomix have an increasing web presence and social media influence. And so they should.
  
3) Facebook is what it is. Someone has already pointed out that people on facebook are in a hurry and the same questions are being asked over and over again. So true! Facebook has taken over as the most popular playground for Thermie fans. I am not comfortable on fb, so I do not thrive there. I'm actually quite shy and not used to publishing "everything for all to see". Maybe that's why I always felt so comfortable here, because this forum felt so intimate and the contacts here felt like friends, before the days of facebook. Even though I have a facebook page, it's not where I hang out. And I certainly can not (or do not) type such long-winded and heartfelt responses on facebook as I am doing now.

4) Change. Oh change. It happens SOOO much faster than ever before. In the past five years I've become an old lady who resists change. If I were younger I'd be texting behind my back and and instagraming with my toes while balancing the Varoma on my head. Not gonna happen! Give me the good ol' forum any day. Please don't change it too much. Okay, never mind. I know things have to change. But one thing is for sure, things will never be as they were before! There are more social platforms now and there are more Thermo-fans out there using them all. I don't think you can strive to have everyone come to your platform, (unless of course you are Vorwerk...) so what I have chosen to do on SuperKitchenMachine is just keep doing what I do, as I do it, and expect to attract a fraction of that big "tribe" of Thermo-lovers. I'm not greedy, I don't want it all, but I'm happy for the few who do visit my blog and thankfull to those who also shop in my store.

5) Dear forum, have I told you lately that I love you?   I didn't like it when some people suggested you were exclusionary. I mean, this is after all ForumTHERMOMIX. It's not forumThermalBlend or forumCookingGadget. I love that bolder Thermo-fans can come here and really speak their mind while those of us who are less bold can sit back behind the screen and nod our heads in agreement.

xoxo
H.

No spinach here but I do have a garden full of KALE ... so off I go to pick some now. Thanks Judy, this is just what I needed today

Okay, I'm going to be very quick here... rushing out the door taking my elderly mother to the dentist but just HAD to chime in about this subject!!!

I've made a LOT of perogies! In the past year, I've made several hundred... trying to get the recipe blogged but something always gets in the way... Here in Canada we love perogies!!! I could tell you all about them, and I will. I promise, my perogies recipe is coming soon!



Basically. They are a dumpling, yes. Equivalent of the wonton or whatever. Most cultures have a version and this is the Ukranian/Polish dumpling. Boiled, and then fried... or just boiled. One reason I haven't posted the recipe yet is because I was trying to find an old (paper) photograph of our grandmother teaching my kids in the kitchen. I can't locate that photo so may just have to blog the recipe without it.

Here though is a quick pic. The filing in these was spinach (or kale?) and cheese. Perogies are sinfully good and traditionally served with fried onions... often ham. A little sour cream too, though I use yogurt instead. I love peas, as you can see ;-) and in this photo there is a mushroom sauce. They are laborious to make, often made by large groups of women gathered together to make the work lighter. Thermomix cuts the work in half, but it's still a job!

Sorry for this rushed reply, but could help myself and just had to join in ;-)

 
H.

Hi Maria and everyone!

Some of us are already fans of Maria's blog, so if you haven't met her yet, DO check it out!

I'm so happy you found your way here Maria... I saw Joanne recommending the forum to you (I think it was on Twitter?) and said to myself, "I hope she goes there, to check it out cuz she will LURVE it!" (This is a very friendly place )

  Great pics by achookwoman!!! Ooh la la! Love those toppings, make it even more special. Oh that fruit loaf I could dive into it for breakfast, wow oh wow!

Judy, yours look delicious too! I can see that they are moist inside, which will make them very yummy and good for toasting too, but don't be afraid to pump up your oven heat even more. I know it's dead hot and a temp that I hardly ever use, so feels a bit awkward, but it works! With a few more minutes in the oven, a tiny bit hotter, you should get that glorious cracking and browning on top too

Yay cookie1, good for your for waiting! It's SO HARD to wait for it to cool, but again today I cut into mine a bit too soon. Really worth the wait, or otherwise your loaf will be truly mangled because if you are like the rest of us, you won't be stopping after the first slice and if it's too warm to slice properly you will be tearing it apart and making a real mess.

I agree with achookwoman about the timing of this recipe. Really easy to fit into our schedules once we wrap our heads around it. so yes Wonder I find it works well to make it around 11pm or midnight, to be ready in the afternoon of the next day. Go for it! 

Keep on mixing everyone, I am really enjoying all these photos and especially... all your enthusiasm!

ps - sorry to stray off topic but last time I visited the forum Gertbysea had a different profile pic. She looks much younger now. How can this be? Does time spin backward 'down there' in Australia or what?! Gert, you are looking great!   Do you have a new boyfriend... or... ?? 

Hello Gert!

I just wanted to let you know that your post here inspired me to make Bialys on the blog. I've been meaning to write and let you know (made these some time ago!) but have been toooo busy to visit the forum. I do miss the good old days where there was enough time to answer emails, play with Thermomix AND visit all the blogs and forums. The times they sure are a changing in the TMX world 

Anyway, here's a link to my Bialys recipe as inspired by Gretchen! (wanted to make sure you got your due credit!)



 

Hi Obbie -- I can't get the same quality in any other color. Sorry, that's how it goes. I prefer not to compromise on the quality unless absolutely necessary. If the same quality becomes available in other colours I will def be on it! ;-)