Forno Bravo Forum: The Wood-Fired Oven Community

Forno Bravo Forum: The Wood-Fired Oven Community (http://www.fornobravo.com/forum/)
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-   -   10 until 6,000 (http://www.fornobravo.com/forum/f14/10-until-6-000-a-6092.html)

james 02-09-2009 10:11 PM

10 until 6,000
 
Hey all,

We're coming up on 6,000 register members, as our community continues to grow. Very exciting. I don't think we can put together a contest for who becomes the 6,000th member, but the good news is that we are also coming up on another milestone -- 50,000 postings.

So let's all welcome our newest 10 members (and the lucky 6,000th); and start gearing up for our 50,000th posting contest.

Enjoy your late winter/late summer.
James

Bob C 02-10-2009 05:17 AM

Re: 10 until 6,000
 
James,
i guess it's time to come out of hibernation. It is wonderful to see the growth of FB each time I visit. This site is an inspiration to anyone thinking about building a WFO. Good work.

Bob C

james 02-10-2009 06:19 PM

Re: 10 until 6,000
 
We did it some time today. I just logged on to see 6,001.
Thanks everybody -- let's keep building this great community.
James

Les 02-10-2009 06:40 PM

Re: 10 until 6,000
 
Very cool James! Congrats... Free flour for everyone.. :eek:

Les...

james 02-10-2009 07:41 PM

Re: 10 until 6,000
 
Thanks Les. Why didn't I think of that?? :-)
James

asudavew 02-11-2009 05:49 PM

Re: 10 until 6,000
 
Quote:

Originally Posted by Les (Post 50702)
Very cool James! Congrats... Free flour for everyone.. :eek:

Les...

Perfect idea Les!

I could use about 100 pounds!

Congrats James! You are one good person !

james 02-11-2009 06:38 PM

Re: 10 until 6,000
 
Hey Dave,
Great to hear from you. Do you get real winter in San Angelo, or are you cooking outside as we write? :-)

James

asudavew 02-12-2009 05:35 PM

Re: 10 until 6,000
 
I can pretty much cook all year!

But I have been busy with home projects. .... Not much WFO cooking lately.

But this weekend! It's pizza for me!

Bob C 02-13-2009 06:09 AM

Re: 10 until 6,000
 
I would love to be able to cook year round. Gettin' closer though here in Connecticut.


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