Seppy Food Members and Guests,

Over the past few weeks devolpement for the third version of seppy food, as gone underway. Features are being completed left and right and many aspects of the system are coming together. Some features that have been confirmed are as followed:

• Polling System
• Recipe/Link/Picture/Tips Database
• Intergrated Chatroom with forum
• Admin Panel for Staff to update more quicky and efficently.
• SEO Friendly URLs

Seppy Food Members and Guests,

In honor of Lent, we have decided to supply you with a Lent-safe recipe and dish of the week, for the weeks leading up to and including Good Friday.

Enjoy!

As of late, we have been creating new ways to make SeppyFood.com more interactive with its users. Thus, in association with xat.com, Seppy Food has a new chat room (click here). We hope you enjoy this addition to Seppy Food and thank you always for making Seppy Food what it is today.

Holiday season is coming up so I would like to share some of the good cooking tips for roasting turkey.

1. Pull out the turkey almost 3 days ahead of the day you're going to cook it and put it in the refrigerator. Thus, you will have less cooking time. This also prevents burning on the outside while the inside is still frozen.
2. Wash off the turkey. This washes off any bacteria on the skin. Remember to pat it dry so it wont get water logged.
3. To season I use spray to have the seasoning stick to it better.
4. To put it in an oven, it will be covered with foil. Then put it on low heat like about 250 F to keep it juicy.

You may have noticed recently that we had downtimes on the forum and the website. For some of you, the images weren't working. Well, I'm happy to say that we've completely transferred to our new host, and everything should be working. If you are still having problems, contact username admin or darkdays on Seppy Food or you can email me directly at darkdays@seppyfood.com.

Our loyal Seppy Food members, we ask that you advertise us in hopes of making Seppy Food a more fun and active place to be at. If you contact Marty (Seppy) or Darkdays (me), with proof of 10 different websites that you've advertised us at, you will get a specially colored name on the forum, if in fact, you have registered.

You may have noticed that we have a newsletters board on the forum. Currently, we are looking for suggestions to decide. You, the Seppy Food universe, get to help us decide what will be on the newsletter. Feel free to contact me with your ideas.

As always, thank you for coming to Seppy Food and making it what it is today!

The second version of Seppy Food is live! In the last few minutes I've finished revising the recipe page to keep things as current as possible, and the site is now as complete as possible at this time. There are still a few things that need finishing (the Recipe page among them), but for now the site is fully-functional, and ready for the world to see. =]