Bizz Buzz - Retention and Rewards

Seller sites for e-commerce. It's almost like they think THEY are what makes them what they are, and you should be grateful that you have a venue to sell on. Did you know that YOU are what makes them what they are and THEY should be grateful to have you there?

Today I received a Congratulations from eBay. I've been a seller there for 6 years (actually Poppy started the shop and I took it over 4+ years ago). I've probably had 4000 - 5000 sales, maybe more as I have over 1900 feedback and the rate of feedback is 50% or even less now that you can't leave negative feedback for buyers, no matter how bad they are and how they shaft you. You think Etsy is bad? Try selling on eBay. And now they can have PayPal hold your funds if you are new, sell out of your category, or sell an item over $250. Whaaaaat?????

Back to my  notification from the President and CEO of eBay. After 6 years of making them money (decent money too with the fees they charge) Did I get a one day discount on fees? No. Did I get a gift certificate for an eBay Purchase? No. Did I get Cake and Ice Cream? No. Well what the hell did you get?

I sold on eBay for 6 years and mad them, I guess about $4000 in that time (averaging sales) and all I got was a lousy virtual certificate that I had to print myself. They suggest that I print it and display it proudly. Does it have my name on it? No. Does it say how many years I've been a seller? No. Does it have Balloons and Ribbons? Yes. So here I am, displaying proudly this piece of crap that means absolutely nothing and isn't even personalized so you have to take my word for the fact that I've been a seller there for 6 years.

In case you didn't get it, I'm not proud of this piece of crap. And this is not a Reward or a way to Retain sellers. As a matter of fact I'm pretty pissed. I was thinking about re-opening a store and now I just feel like dirt and I'd like to sell at a venue that genuinely cares. Or one that takes the time to at least have the computer generate a certificate with my shop name and the total years on it. After all, it's just virtual. How about an anniversary discount eBay? How about a free listing day on your anniversary?

Oh and eBay? Thank you for making my day.

What's Cooking? - French Market Beignets

This week is Mardi Gras. We usually make a king cake, which is basically sweet bread formed in a ring with sugar icing on top sprinkled with green and purple sugar. Stick a plastic baby in it after it bakes and you're good to go.

King Cake is a New Orleans, Mardi Gras tradition. That and a lot of drinking. I personally think I'd like a thick rare juicy steak for Mardi Gras, if I'm not supposed to eat meat for how many weeks of lent? The getting drunk think is not something I will miss or do miss, because it happens so rarely these days.

I've only been to New Orleans once, and it wasn't for Mardi Gras. That city is crazy enough on a regular weekday, or at least it was before the flood. I got my first tattoo there in the French Quarter. That's another very long story. I do have a family connection though. My step mom is from Louisiana and she has been to Mardi Gras many times. She loves it and sends us very cool beads from the casinos. And no, she doesn't expose herself to get them. You see when you're over a certain age, they give you beads if you promise NOT to lift your shirt.

I just had to post this yummy recipe for French Market Beignets (pronounced ben-yay). These are little square fried dough pieces covered in powdered sugar, usually served three at a serving, with coffee.


French Market Beignets

1 (1/4-ounce) envelope active dry yeast
1 cup warm water (105°f to 115°f)
3/4 cup evaporated milk
1/4 cup sugar
1 teaspoon salt
1 large egg, lightly beaten
4 to 4 1/2 cups all-purpose flour
Vegetable oil
Sifted powdered sugar

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine yeast mixture, evaporated milk, and next 3 ingredients. Gradually stir in enough flour to
make a soft dough. Cover and chill 8 hours.

Turn dough out onto a well-floured surface; knead 5 or 6 times. Roll dough into a 15- x 12 1/2-inch
rectangle; cut into 2 1/2-inch squares.

Pour oil to depth of 3 to 4 inches into a Dutch oven; heat to 375°. Fry 3 or 4 beignets at a time, 1
minute on each side or until golden. Drain; sprinkle with powdered sugar.

Makes 2 1/2 dozen