Hi-

It's been a while since we sent out a newsletter. Though you might have been inclined to dismiss it as a hyper-active spam filter, the truth is that though we've been shipping lots of orders and working on new products, there really hasn't been a lot of spare time to stay in touch during the last six months or so. The reason- I've been busy falling in love, getting married on June 23rd, and moving my wife Julie to Phoenix. Here she is:

I have somehow managed to wrangle myself a great guy. Even if he did move me into the desert. In the summer. And yes, in fact I am stunned by the blast furnace every time I go outside. However, the perks are big. The crazy-good stuff that comes off the grill is enough to distract me from the 117 degree craziness. We've used Survival Spice on the usual suspects: salmon, chicken, burgers. But Scott has branched out into trying it on slices of sweet potato, eggplant, and even on edemame! I admit it. I am a very willing guinea pig. Whatever I can go to further the cause, you know...

Now that we're getting settled, it's time to share our joy with our favorite customers, so we've got a wedding gift for you!

From now until Labor Day, we'll be shipping an extra tin of Survival Spice™ for every two that you buy. Use them yourself, or why not give one to a friend! It's our small way of celebrating, and thanking you for your support over the last few years. Use it to treat yourselves and your guests to some great meals, and to help us continue to spread the word about Desert Island Foods®.

	Survival Spice™ , our Scovie Award winning all barbecue rub, is great on just about anything. Why not pick up a six-pack to keep in the pantry?
We're crazy about Warm Summer Salads! If you're looking for a light, easy to prepare summer meal, why not consider a warm salad? You can use whatever's handy, so you're only limited by your imagination. Serve it on top of orzo, brown rice, spinach or greens. For this Grilled Shrimp and Eggplant salad, we marinated a variety of peppers, eggplant, onions and shrimp in fresh garlic, our Tibvrtini Olio Extra Virgene di Oliva and Tibvrtini Aceto di Vino Blanco, along with some Survival Spice™ . After grilling everything, I roughly chopped the veggies, tossed them with some brown rice, and plated it with the shrimp. Big flavors, and easy on the waistline! To read the whole blog entry, click here.

We've got lots of other great ideas and free recipes at The Pragmatic Chef™, so please bookmark it and visit us often! 

As always, thanks for reading. Please feel free to forward this to a few food-loving friends.

Enjoy the rest of your summer!!!

Scott Pinkerton
President, Desert Island Foods®.com
aka "The Pragmatic Chef™"