I'm in my kitchen trying to work on new Ninja Storm recipes for our upcoming Today's Special Value on May 25, but the goings-on out my window overlooking the Delaware River constantly divert my attention. This is my first spring on the river and a multitude of river birds are putting on a nonstop show. The most spectacular entertainment is provided by the incursion of several bald eagles and a couple of osprey below the weir, upriver just above my shoreline condo. I’m told that each year the eagles follow the migrating shad up the river, and are typically only here for a couple of weeks before moving on. They hang out in trees along the shore, and every hour or so they take off into the sky, soar over the best fishing spots below the weir, and when they spot a fish, dive into the water full speed, usually coming up with their meal in their talons.
I have to stop looking outside and give you the inside scoop on the new Ninja Storm. Jenny Repko and I are getting ready to demonstrate the new Ninja Storm, which will be introduced as a Today’s Special Value on Wednesday, May 25 at Midnight ET. For those of you who have been waiting to get a Ninja, I'm sure you'll want to take advantage of the great new low price. And, in answer to your requests, the Ninja Storm will be available in several eye-popping new colors — blue, black, fuchsia, green, yellow, and grey. I have been using it almost every day for several weeks and, like all the previous Ninja Models, I absolutely love it. I don’t know why it took so long to come up with the Ninja's amazingly efficient stacked blade technology. It still blows my mind to see ice turned to snow in seconds. I know many of you are amazed by how smooth you can make a frozen cocktail or smoothie. You've made our current Ninja Professional a customer top-rated item, and when I read your reviews, I'm gratified to find that the 30-second ice cream is such a favorite.
I remember the first time Jenny Repko and I tried this idea in my kitchen two summers ago. We couldn’t believe we actually made homemade ice cream using nothing more than frozen fruit, low-fat milk, and Splenda. Now we both keep unsweetened frozen fruit on hand for instant ice cream anytime we want. I have to admit that I often use real cream and vanilla extract for a rich, soft-serve ice cream delight. We've got some exciting new recipes to show you so put it on your calendar, and Jenny or I will see you sometime on May 25. Tune in at Midnight ET if you want to be sure to get your favorite color. See you then.
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