A huge, massive, ginormous “thank you”

Wow. Just…wow. I am completely blown away by all the kind, supportive, encouraging responses that are pouring in on yesterday’s post. Some of them have literally made me teary-eyed. The affirmation, enthusiasm, and wisdom you’ve all offered is amazing…I am touched. To all of you – regular commenters, first-time commenters, and non-commenting readers alike – I want to say the hugest THANK YOU ever!

I want to reply to each and every one of your comments, as I always do, but the sheer volume of responses is daunting, to say the least. I am going to try my best to reply to all of them, but it may take me some time, and the depth and detail of my replies may be less than your comments deserve—fair warning. But please, please know how indescribably much I appreciate and cherish every single response.

It sounds like I have far more people standing behind me and my message than I ever realized. You guys have given me a huge boost of confidence in my cookbook, and now I’m chomping at the bit to get the publishing-ball rolling!

I decided that regarding fans, followers, and potential cookbook buyers, I want to have some raw data (pun intended) to offer prospective publishers. So I created a quick survey to help me gauge public interest in my cookbook. It’d mean a lot to me if you would take this survey—it’s only 3 questions, it’ll take under one minute to complete, and it’s 100% anonymous.

Click here to take the survey.

You’ve also taught me that I need to quit being self-conscious about self-promotion. I feel a certain amount of unease when it comes to generating buzz about myself (who doesn’t feel a little odd telling people why they should think you’re awesome?), but it’s time I cast that aside and put the marketing pedal to the metal. In fact, next week, I’ll be announcing my first truly big opportunity as a chef, for which your help will be invaluable. So stayed tuned here, on Facebook, and on Twitter for details about that.

Getting over my bashfulness, one random photo at a time.

Also, as I was receiving your comments last night, I experienced a surge of inspiration that propelled me straight into the kitchen. Right then and there, I created a brand new recipe, and it was successful on the very first take. I’m excited to say that I will be sharing that recipe with you tomorrow!

Enlarged to show detail 😉 You will LOVE THIS!

In conclusion: Thank you, thank you, and thank you again! You guys are THE BEST.

42 comments Post a comment

  1. Elizabeth@The Sweet Life

    So glad you were encouraged! Keep up the great and inspiring work.

  2. Noelle

    I am sorry I was not able to comment yesterday but I know what you are going through this is why I do not disclose certain things that people out in the bloggie world would not understand unless they are said closer to me. People ( I include myself in this category)are generally critical, even if you do not know them or have met them, so why put myself out for criticism without someone knowing my complete story? Does this make sense? I am glad you had great support from people. I totally do not judge you. We all choose to do what is best for OURSELVES and if in the long run it helps someone out then great. Keep up the awesome work!

  3. gidgetnfroggi

    wow that goodie looks awesome 🙂

    glad we were able to boost you up and all your a great chef and don’t need to listen to bitter people. here is a quote for the Inspired Cookie I love and it should be all our motto’s

    “Follow your bliss and the universe will open doors to you where there were only walls” ~ Joseph Campbell

    Have a wonderful weekend more snow is on the way and I can’t wait to hear more about your opportunity and how we can help.

    I filled out the survey. 🙂

  4. Millie

    I would first like to say Thank You! I have been reading your blog since early 2009 and have always loved your approach to food. What has really appealed to me is “Almost.” My mom went “almost” vegan in late 2008 for health reasons and I was on the search for vegan friendly recipes that everyday people could make. I cannot count the times I have printed your recipes out and made them for my mom. She has loved everything that I have made from your blog and has always taken the recipes home with her. I am neither vegetarian nor vegan, but do try to limit my animal protein and love your ideas. So even though I have never commented before, I would just like to say keep up the good work, and I can’t wait to see your cookbook. It will make a great present for my mom!

  5. Alayna @ Thyme Bombe

    Yay! And thank YOU for the carrot porn hamster, as he has made my day. Very excited about that recipe, it looks like the biggest softest Larabar ever and I wanna know what’s in it!

  6. Aimee (I Tri To Be Me)

    Survey complete!! Whatever that is you made, it looks delicious! I can’t wait for the recipe!

  7. Lori

    😉 You’re the best.

    Can’t wait for that cookbook!

  8. Diana

    Ahhh I haven’t been on here in a while! It upsets me that someone would accuse you like that. Amber, the reason why I love your blog is that you ARE flexible with vegan/vegetarian dishes. I can relate a lot to you because I’m also an “almost” vegan, as you know.

    As always, your creations dazzle me. 😀 I’m so glad you are going through with a cookbook! <3

  9. Pure2raw twins

    Glad to hear that you are feeling better because you are a wonderful person and chef 😉 You have so much to offer everyone and we are excited to watch you grow and do great things!!!! xoxo

  10. Hannah

    No, you’re the best! (You hang up! No, you hang up!) I’m so delighted that you got so much confirmation on the value and strength of your message, beliefs, and contribution to the world yesterday. But I’m also happy to think that you were coming to this realisation yourself regardless, because ultimately it’s your faith in yourself that matters 🙂

    Cannot *wait* to hear your exciting news and discover that recipe. For some reason it makes me think of sticky date pudding, but I think that’s an Australian, not an American dessert ot begin with!


  11. Katie

    Oooh….a cookbook?!?! How exciting!

    I just took the survey…

  12. Ela

    Rooting for you and looking forward to the rest of your news. So glad that you’re feeling buoyed up by that outpouring of support: when you discover how firm the ground under your feet is, then you can walk on air.


  13. Ela

    PS: your individual responding to comments is so precious and so inspiring to me: I’ve definitely become better about doing that myself through following your example. It’s a great touch and really takes your posts and the interactions they generate beyond the superficial. (That said, no need to respond to both my comments here, since I didn’t get my thoughts out all in one, and totally understand that it’ll take you some time to get through all the comments to your last post: this present post is a pretty good response to all, I think.)

  14. Hillary

    Wow….I missed a lot the past couple of days! Not really, but it seems that way….two whole posts and a recipe teaser, y’know ;).

    I’m going to borrow a bit of wisdom from a friend of mine. He dresses up as a super-hero for Royals games (you know us baseball fans are so….fanatical). A picture was posted on the Royals facebook site, and people came out of the woodwork calling all sorts of names. His take on it was “Haters will always be haters….the true believers, the real fans of your work, will always understand who you are and why you do what you do.” I feel like that applies here :).

  15. Kylie @ A Hungry Spoon

    Amber, THANK YOU for blogging, cooking, sharing, and inspiring! I always look forward to reading your blog, perhaps because I relate to your philosophy so well? I love cooking vegan dinners…and I love baking decadent desserts. I love experimenting with a raw recipe…and every once in awhile I love eating an egg sandwich 🙂 It’s refreshing to read about the cooking adventures of a TRUE CHEF like yourself who doesn’t subscribe to a strict, limited, food-restricted perspective. I can’t wait to hear about your upcoming chef opportunity, as well as see the yummy recipe you’ll be posting this week!

  16. A Tablespoon of Liz

    Thank you for the awesome blog! And I love surveys, So I defiantly did it!

  17. Cliff @ lerawconteur

    Wahooo! Go get ’em!

  18. Jenny

    I like the muffin cup shape – creative!

  19. Kat @ Cupcake Kat

    Aww that kittycat makes ME happy

  20. Silani Wahlgren

    I left the comment on your blog. I was speaking as a raw chef, as someone who has followed your progress and as someone who watches the way in which many chefs position themselves in the market place.
    My comment was not meant to be nasty…..it came from genuine surprise.

    I suppose my style of questioning comes from years of being a professor of fine art teaching creative processes, and is designed elicit a true response.
    If I expected anything, it was the beginning of a dialogue about what your commitment to food and your clientelle is. When the response was a diatribe from your boyfriend and, instead of an answer, you emailed a “defense” instead of an answer to my questions I lost interest.

    I suppose I assumed that you had read “The China Study”, for instance which talks about aflatoxins in peanuts. I know I assumed that as a raw chef you wouldn’t use a microwave, because it kills the food. So I was genuinely curious. As a teacher, I also wondered why you didn’t talk a little about the different kinds of peanut butters (etc.etc……..there were lots of questions I wanted to ask you, that is until your boyfriend rumbled in like a tank with guns blazing).

    Realizing there would be no dialogue, I unsubscribed from your blog, but for some reason my cell phone mail picked up your next post with it’s poor little bunny, puppy dog, childish drawing and poor little girl photos. I just had to laugh, standing in line at the grocery store, reading your post! You can really milk it sistah! Good for you..a real sales job.

    We all have free will. Make whatever recipe book you want to. (I am too). Diversity is what makes life zing. You are acting like a little girl right now, looking for compliments to make you feel better.

    Just know that people who ask honest questions are not always against you, are not necessarily coming from a nasty place, and people who really and truly support and take you further will not be nice little “yes” people. They will speak their truths and ask hard questions and honestly critiqe your little recipe book. Learn to treasure those people, because they will give you their truth to allow you to resonate and clarify your own truth against. If, of course, you can put the chef out front and leave the little girl hiding behind her boyfriend at home (unless, of course ,you are building the “Reality Show aspect).

    It is your choice to engage in a dialogue, become defensive or become a victim. Free will, free choice. It is good that you faced your fear of failure head on. If that is the outcome of this “episode” then my questions have some success. If you learned that to get sympathy you pull out the cute animals and little girl stuff, then……..not so much.

    I’m not the raw food police. I’m not even totally vegan because if I can get wild salmon from the far North I enjoy it with Gratitude. (not that you cared to ask).

    All the best to you.
    I see the market angle you are taking.

    1. Hillary

      As I teach my daughters, the individual who resorts to calling other individuals derogatory names first is the one who has lost the debate.

      Congratulations, Amber. I do believe you’ve found your first troll–that’s how you know you’ve made it in the blog world, you know ;).