Dear Friends of  ChefsOpinion,

It gives me great pride and pleasure that on an average day,  ChefsOpinion  get’s between 300 and 500 hits, with an all-time high of 1270 hits per day.
And better yet, the vast majority of all readers is happy with the content and format, although a few fans still ask for exact recipes, which, because of the simplicity of my dishes, I usually find unnecessary and therefore  don’t include, unless specifically requested by you.
(It is my philosophy that recipes for savory food are mostly guidelines and you should add ingredients according to your taste, wallet, preferred texture, availability and seasonality of ingredients. Also, there is a million and one sites with that “exact recipe” format out there – ChefsOpinion  is happily different 🙂

That said, besides a large amount of time necessary to keep  ChefsOpinion  going, unfortunately there are also real costs involved in creating and sharing the dishes I post.
Yet, despite the cost involved for food and equipment, not to mention the countless hours I spend keeping ChefsOpinion  alive and kicking, in order to keep ChefsOpinion more pleasing  to the eye, I am keeping  ChefsOpinion  mostly ad-free and have therefore no monetary compensation from publishing ChefsOpinion.

To get to the finer point :
If you enjoy and appreciate  ChefsOpinion  and if you find it worthy of a small  supporting  contribution, you can send a most appreciated  “Tip”, using PayPal, to the following address:

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Soupi20@yahoo.com
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Yours truly, Hans
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Thank you for your generous contribution 🙂
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A few bon mots :

” If you fear change, leave it in the Tip Jar “

” Tips – they are like hugs, without the awkward body contact “

” Money is the root of all evil – cleanse yourself here “

” Tipping makes you incredibly sexually attractive “
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