Your Template Here
Create an HTML page using whatever layout and sizing you like. Link to your own stylesheets for consistency with your main website. Then place the word [ minisite ] where you want our MiniSite to appear. Our system automatically inserts the latest content and serves it to your readers.
Navigation
When your navigation changes, you can log into our admin panel and upload a new template. Or, just use an iframe to share code from your main website. We don't stand between you and your regular web updates.
In addition to your standard site navigation, web MiniSites are a great place to link to existing revenue drivers. You can create any connections you like between different areas of your site. MiniSites can offer gateways to:
- Coupons
- Directories
- Mini-sites
- Storefronts
- And more!
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License to Grill It's official. The backyard grill is no longer just for burgers and brats  Image courtesy of Fire Wire Flame-cooking with flair is in, and backyard chefs are getting creative. Families cannot live on hot dogs alone - desserts and vegetables have been reborn on the grill Maybe the economy has made eating at home more appealing, or maybe all that outdoor living space cries out to be enjoyed, but cooking outdoors is more popular than ever. Nearly nine out of 10 consumers in this country own a grill, noted "Casual Living" magazine and HGTV's recent "Consumer Views on Grills" report. In addition, the 20th Annual Weber GrillWatch Survey found that 61 percent of American outdoor grill owners are planning more grilling at home and less eating out this year. Both gas and charcoal grills have been selling at a brisk clip the past few seasons. The Hearth, Patio & Barbecue Association reports a whopping almost 15 million grills shipped to retailers in 2009. And even as the economy has dampened new-grill sales a bit, charcoal sales are holding steady, reports Don Johnson, director of market research for HPBA. So even if the grill isn't brand new, it's still in active rotation. In fact, just over half of those who own a grill report using it several times a week, noted the Weber GrillWatch Survey. Even in the blogosphere, this idea is catching on: "Instead of the 'fire plus ribeye equal dinner' why not use this year to take what you already have (a grill) and do some innovative twists?" suggests blogger Eric Yang, editor of gearpatrol.com. "[People are] cooking the same types of food outdoors that they do indoors," Johnson says. "But when it's cooked outside, they believe it tastes better." Marinating is a tried-and-true means of boosting flavor and tenderness. Fire Wire grilling skewers ($14.95 for two) take the kabob to the next level. These flexible stainless steel skewers can be loaded up, coiled and placed in a bag of marinade. When it's time to grill, bend and curve to maximize space over the flames. The Steven Raichlen Best of Barbecue crème brûlée kit ($29.99) allows grillers to create this dessert in authentic, old-school style. Raichlen says he was inspired by a visit to L'Hostelet, a restaurant in southwest France where the chef caramelizes the sugar on crème brûlées with an iron heated in the fireplace. The kit includes ramekins and a swiveling metal salamander that heats up on the grill, then caramelizes custard tops to a golden brown. |
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You can use the space around the MiniSite content to create multiple ad and sponsorship positions that you can customize to your market. In fact, you can create a premium sponsorship opportunity by inserting ads or custom navigation inside the MiniSite area using a special feature in our system.
If you use JavaScript tags for ad serving or site tracking, you can add them to your template, and manage your MiniSite pages with the same tools you use to manage the rest of your site.
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