Author Topic: introduction  (Read 2960 times)

Offline MFlood

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introduction
« on: July 24, 2010, 12:36:56 am »
Hi my name is Shell. Have had my TM for3 months now and love it. My husband and daughter are using it, we are now working on my son now!
Look forward to sharing info with you all

Offline judydawn

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Re: introduction
« Reply #1 on: July 24, 2010, 01:36:29 am »
Hi MFlood, welcome to the forum.  Nice to see you are aiming to make the TMX experience a family affair. 
Judy from North Haven, South Australia

Make the most of every day, you never know what is around the corner.

Offline Very Happy Jan

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Re: introduction
« Reply #2 on: July 24, 2010, 03:10:25 am »
Welcome MFlood. Great to hear you have your DH & DD involved already. I'm sure DS won't be able to resist for long.
Jan.  Perth,  Western Australia
Adolescence is a time of great change. Between the ages of 12 and 17 a parent can age 20 years.

Offline cookie1

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Re: introduction
« Reply #3 on: July 24, 2010, 09:55:02 am »
Welcome to the forum MFlood. Where are you from?
May all dairy items in your fridge be of questionable vintage.

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Offline Cornish Cream

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Re: introduction
« Reply #4 on: July 24, 2010, 01:09:53 pm »
Hi MFlood welcome to the forum.It sounds as though you are enjoying your TM, keep working on your DS, he will come around.
Denise...Buckinghamshire,U.K.
Don't cry over the past,it's gone.Don't stress about the future,it hasn't arrived.Live in the present and make it beautiful.

Offline Thermomixer

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Re: introduction
« Reply #5 on: July 26, 2010, 02:21:40 am »
Welcome - hope you have fun
Thermomixer in Australia

http://thermomix-er.blogspot.com/ - my blog

http://thermomixmagic.blogspot.com/ - our joint blog in Oz - please feel free to join us.

Offline meganjane

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Re: introduction
« Reply #6 on: July 27, 2010, 01:21:29 pm »
Welcome! We look forward to hearing more about your Thermo-experiences!
A great cook is one who can rustle up a fabulous family meal with some freezer burnt chops, wilted carrots, sprouting potatoes and cabbage that's gone brown on the cut edges.
The Bush Gourmand