It’s that time again … Secret Recipe Club time!

Faithful readers of Rhubarb and Honey know that I’ve been participating in The Secret Recipe Club for awhile now. The idea of The Secret Recipe Club is similar to other blog exchanges in that each participating blogger is assigned another participating blog to make a recipe from, but the twist with The Secret Recipe Club is that you can’t tell anyone whose blog you have—shhhh, it’s a secret!—until you finally post about the blog you were assigned and the recipe you chose.

After taking a month of to recover from the holidays, the Secret Recipe Club is back, and this month I was assigned the fabulous food blog, So Tasty, So Yummy. So Tasty, So Yummy is written by Katie, who resides in Houston, though according to her blog, she’s currently traveling in Singapore and Bali … and yes, I’m jealous!

Katie has a zillion great recipes on her blog, and I thought it may be difficult to chose just one … but as soon as saw her recipe for “pig dip,” I knew I had found the one. You may recall that The Chef and I regularly compete in BBQ competitions with our family’s BBQ team, Serious Que, so anytime I get the chance to experiment with BBQ recipes, I can’t pass it up.

In reading through Katie’s post, she mentioned that she got the recipe for pig dip from Maryanna at Taste & See so I popped over to Maryanna’s blog to check out her post, and it was there I learned that this recipe originally came from BBQ legend Big Bob Gibson and was published in Big Bob Gibson’s BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint by Chris Lilly, another BBQ legend.

Competitive BBQ is just that—competitive—but it’s also filled with folks who just plain love BBQ and will do almost anything to help one another out so I have to give credit where credit is due … and if you want even more great BBQ recipes, I suggest getting your hands on a copy of this cookbook!

Okay, on with the pig dip show. I know what you’re thinking … what the heck is pig dip? Well, I won’t keep you in suspense any longer … it’s BBQ sauce, specifically Western Carolina-style BBQ sauce, which means it’s made with vinegar and either tomato paste, tomato sauce, or ketchup. The United States has a variety of regionally-based BBQ sauce styles, and while I won’t overwhelm you with them all right now, I think perhaps that’s a great topic for another post.

I adapted Bob Gibson’s “Western Carolina Pig Dip” recipe a bit; most notably, I omitted the hot sauce it called for and added in BBQ rub. Our BBQ team, Serious Que, has its own signature rub, and while I can’t give out that recipe, I can tell you that there are many great BBQ rubs out there. Some are smoky, some are spicy, some are sweet … just find one you like and go with that.

This recipe is quick, easy, and delicious … so easy and delicious that I hope you’ll consider making it instead of buying a mass-produced, commercial BBQ sauce. Trust me, you’ll be glad you did!

Pig Dip

Ingredients:

• 1 cup apple cider vinegar
• 1/2 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons barbeque rub
• 1 teaspoon paprika
• 2 teaspoons salt
• 1/4 teaspoon black pepper

Directions:

1. In a medium-sized nonreactive bowl, combine all the ingredients and whisk to combine.

NOTES: While this sauce can be served immediately, I suggest making it the day before to give the flavors time to meld. If making it ahead of time, store in the refridgerator until ready to use.

To learn more about The Secret Recipe Club or to join in (you do have to have a blog with a decent number of recipes for others to choose from), click here to read about it and sign up!

Don’t fear, faithful readers. I’m not introducing you to some stange gremlin or goblin … “grissini” is simply the Italian word for long, thin, dry breadsticks … and when combined with just two other simple ingredients, they make a warm, salty, crispy appetizer that’s sure to please almost every palate.

In addition to making a quick and easy appetizer, prosciutto and parmesan wrapped grissini (or simply prosciutto wrapped breadsticks) also make a great accompaniment to antipasto platters, entree or side salads, and almost any soup … and if one were to whip these up as a midnight snack (who me? no, never), I think that would be a perfect choice as well!

Prosciutto and Parmesan Wrapped Grissini

Ingredients:

• 20 long, thin, crispy breadsticks
• 7 thin prosciutto slices
• 1/3 cup freshly grated Parmesan cheese

Directions:

1. Preheat oven to 350°F. Line two medium baking sheets with parchment paper.

2. To prepare ingredients, first cut each slice of prosciutto into three long, thin strips, then spread Parmesan cheese on plate.

3. Wrap one strip of prosciutto diagonally around each breadstick. Holding breadstick and prosciutto at both ends, roll breadstick in cheese to coat lightly.

4. Place wrapped and coated breadsticks on baking sheets; bake for 10 to 15 minutes until breadsticks are golden and prosciutto is crispy.

5. Serve immediately.

I’ve been meaning to make this recipe for years … almost 3 years in fact.

I first learned of “eggs Jeanette” from my friend and fellow food blogger, Iron Stef. Stef’s recipe for this interesting and unusual egg dish caught my eye when she made it back in 2008, and I’ve revisted her recipe many times, always saying to myself, “I need to make these soon.” Well, soon is finally here!

As Stef mentions in her blog post, “eggs Jeanette” is the creation of beloved chef, Jacques Pépin, or more appropriately, Chef Pépin’s mother.

As he writes in his memoir, The Apprentice: My Life in the Kitchen, “When we were kids, eggs were a staple on our table. Meat or poultry showed up there once a week at the most, and more often than not, our “meat” dinners consisted of a delicious ragout of potatoes or cabbage containing bits of salt pork or leftover roast. Eggs were always a welcome main dish, especially in a gratin with béchamel sauce and cheese, and we loved them in omelets with herbs and potatoes that Maman would serve hot or cold with a garlicky salad.

Our favorite egg recipe, however, was my mother’s creation of stuffed eggs, which I baptized “eggs Jeanette.” To this day, I have never seen a recipe similar to hers, and we still enjoy it often at our house. Serve with crusty bread as a first course or as a main course for lunch.”

Essentially pan-fried deviled eggs drizzled with tangy dressing, “eggs Jeanette” are warm, comforting, and utterly delicious. I can’t believe it took me almost three years to make them … but I guarantee it won’t be nearly that long before I make them again.

I adapted Chef Pépin’s recipe to fit what I had in my pantry, and I hope my version does his—and his mother’s—justice.

Eggs Jeanette

Adapted from The Essential Pépin by Jacques Pépin

Ingredients:

Eggs:

• 6 large hard boiled eggs, peeled
• 1 teaspoon finely minced garlic
• 1 teaspoon finely minced onion
• 1 teaspoon dried parsley
• 2 tablespoons whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

Dressing:

• 2 tablespoons leftover egg stuffing (from above)
• 1 tablespoon Dijon-style mustard
• 2 tablespoons sour cream
• 1 teaspoon dried parsley
• 1 to 2 teaspoons milk
• Salt and black pepper

Directions:

1. Gently cut each hard boiled egg in half, then carefully remove yolks, placing yolks in a bowl and setting the whites aside.

2. To the yolks, add the garlic, onion, parsley, milk, salt, and pepper. Mash with a fork to combine. Carefully spoon the yolk mixture back into the hollows of the egg whites, reserving 2 tablespoons of the filling to use in the dressing.

3. Heat the olive oil and butter in a nonstick skillet over medium-high heat. Place the eggs, stuffing side down, in the skillet. Cook for 2 to 3 minutes, until the eggs are browned on the stuffed side. Remove from skillet and place on a platter, stuffed side up.

4. In a small bowl, combine reserved egg stuffing, mustard, and sour cream. Whisk to combine, adding milk as necessary to acheive a smooth, creamy consistency. Add salt and pepper to taste.

5. Spoon the dressing over the warm eggs and serve. Serves 4.

NOTES: Not sure how to hard boil eggs? Here’s my method.

Ever wonder what it would be like to be a contestant on cooking competition shows a la Chopped or Iron Chef? Yeah, me too … and a few weeks ago, I learned exactly what that experience was like.

The Missouri Organic Association (MOA) recently held its annual conference here in St. Louis, and The Chef and I were asked to compete as one of three chef/food blogger teams in MOA’s “Seed to Plate Mystery Basket” cooking competition … and since The Chef and I are both fairly competitive by nature, we jumped at the chance.

Our competitors were friends and fellow chefs/food bloggers, chef David Kirkland of Cafe Osage at Bowood Farms and food blogger Denise Phelabaum Evans of Eat, Laugh, Love, and chef Pat Long of Café Mosaic and food blogger Alanna Kellogg of both A Veggie Venture and Kitchen Parade. (You may notice I said friends, and it’s true … the St. Louis food community is a tight-knit group so almost all of us knew each other going in to the competition. Nothing like a little good-natured competition among friends for bragging rights, eh?)

The competition was comprised of two 1-hour rounds; the top two finishers of the first round moved ahead to compete in a second round to determine an overall winner. Curious to know who won each round? Well, keep reading!

In addition to the ingredients in the mystery baskets, all of the teams had access to a “pantry” that included a variety of organic produce, vinegars, oils, flour, sugar, salt, etc, plus access to a refrigerator filled with bacon, butter, milk, and the like. As for cooking utensils, each team had three hot plates at their stations, plus access to two community ovens. Ready, set … go!

In the first round, our mystery basket ingredients were naturally-grown tilapia from Mystic Foods in Trenton, Missouri; sunchokes from emcee, Executive Chef at Monarch Restaurant, and friend Josh Galliano’s garden; and black walnuts from Missouri Northern Pecan Growers, LLC.

After consulting with one another about our plan of attack, The Chef and I set about whipping up our dish. We roasted the black walnuts in the oven and then ground them to use as a coating for the tilapia, which was then pan-fried to perfection.

Remember when I said The Chef and I are both fairly competitive by nature? Well, we may or may not have brought a pressure cooker (and other cooking utensils we can’t live without), which may or may not have been used to whip up a delicious sunchoke and potato puree. Okay, that’s exactly what we did … and then we finished our dish with a fabulous bacon caramel The Chef created and a shaved carrot, orange, and ginger salad that I made from the ingredients in the pantry. Whew … what an hour!

So, how did our dish fare? Well, I’m proud to say that we won round one! I was so excited, even though it meant we had to do it all over again with another basket of mystery ingredients.

Advancing to round two with us were David and Denise, and for this round, our mystery basket was comprised of pork tenderloin from Circle B Ranch in Seymour, Missouri, plus black garlic, regular garlic, onions, and chives. Not familiar with black garlic? It’s a type of fermented garlic typically used in Asian cuisine. The shockingly black cloves are soft, and the taste is slightly sweet and “syrupy.”

After another quick consultation, The Chef seared off the pork tenderloin, placed it in the oven to cook for a bit, then finished it with applewood smoke using another one of those cooking utensils we can’t live without, The Smoking Gun (I told you we were competitive).

While the pork smoked, The Chef and I made some mayonnaise, which he then turned into a white barbeque sauce (similar to Big Bob Gibson’s recipe). He then added some pureed black garlic to half of the white barbeque sauce to create two separate sauces for our dish. As for the rest of the ingredients in our mystery basket, we made a play on “potato salad,” adding cooked fingerling potatoes to a mixture of sautéed bacon, onion, garlic, and celery, and our final component was a quick cherry tomato and chive salad I made.

So, how did our second dish fare? I am again proud to say we won round two, taking the title of MOA’s “Seed to Plate Mystery Basket” champions. I knew that our dishes looked and tasted great, but I was surprised to hear our names called as the winners. … I had never done anything like this and had no idea what to expect!

I’d like to take a quick moment to thank the organizers of the event, Rene Sackett, the market master of the Ellisville Farmers Market, and Chef Galliano. I’d also like to thank the judges, Stefani Pollack of Cupcake Project, Ligaya Figueras of Sauce Magazine, Ben Poremba of Salume Beddu, and Nick Dunavant of Le Cordon Bleu College of Culinary Arts.

It was a fabulous afternoon and The Chef and I truly had a blast … and I hope we’re invited back next year to defend our title!

On Tuesday, I posted a quick and easy appetizer recipe for roasted olives. Today’s recipe is for another quick and easy appetizer, crostini.

Crostini, or “little toasts” in Italian, are small, thin slices of grilled or toasted bread topped with, well, anything you can imagine. Pesto and roasted cherry tomatoes? Yes, that would work. How about tapenade, marinated artichokes, and fresh shaved parmesan? Yep, that would work too.

The possibilities for toppings are endless, but to give you some more ideas for crostini toppings that will wow your friends and family, here are my top ten favorites … in no particular order!

• Spread with fig jam; top with Maytag blue cheese and prosciutto.
• Spread with butter; top with thinly sliced pickled radishes; sprinkle with sea salt.
• Spread with hummus; top with olive tapenade and feta cheese.
• Spread with ricotta cheese; top with roasted cherry tomatoes; sprinkle with course black pepper.
• Spread with taleggio cheese; top with roasted mushrooms; sprinkle with fresh rosemary.
• Spread with pesto; top with roasted red peppers; sprinkle with balsamic vinegar.
• Spread with mango chutney; top with caramelized onions.
• Spread with ricotta cheese; top with peach slices and prosciutto.
• Spread with gorgonzola cheese, top with arugula and pear slices; drizzle with honey.
• Spread with honey mustard; top with country ham; sprinkle with fresh dill.

All of the toppings above are savory, but you could top your crostini with sweet toppings as well. Slathering crostini with melted milk chocolate and topping with orange zest and sea salt? Yeah, that would work. Slathering crostini with melted dark chocolate and topping with chopped pistachios and dried cherries? Umm, yeah, that would work too!

So, what would you top crostini with? Leave me a comment and let me know … I can’t wait to see all of your delicious ideas!

Basic Crostini

Ingredients:

• 1 French or Italian baguette (8 to 10 ounces), sliced 1/4 inch thick
• 1 garlic clove, cut crosswise
• 3/4 cup olive oil
• Salt and pepper

Directions:

1. Preheat oven to 350°F.

2. Place baguette slices on one or two large baking sheets; brush both sides of baguette slices with oil, and then season with salt and pepper.

3. Bake until crisp throughout and lightly golden brown, about 15 minutes to 20 minutes.

4. Let crostini cool, then rub with cut sides of garlic and top with desired toppings.

NOTES: If using two baking sheets, rotate them halfway through. If undersides of baguette slices are not browning, turn crostini over once during baking.

I love olives. Green olives, black olives, kalamata olives, cerignolas, picholines, lucques … I love them all. And I love olives no matter how they are prepared … stuffed, fried, made into tapenade, or just straight out of the jar.

One of my favorite ways to prepare olives is to simply roast them in the oven with some oil and spices. The olives become warm and fragrant, and they almost seem to melt in your mouth. Served with some crusty bread, a hunk of cheese, and a bottle of wine, this has been my dinner on many a night! And since roasted olives are so simple to make, I always keep a few jars on hand … it’s a quick and delicious appetizer to whip up when company drops by unexpectedly.

I tend to use the same flavors whenever I make roasted olives (garlic, lemon, parsley, red pepper, and thyme), but almost any combination of spices you like would work!

Spicy Roasted Olives

Ingredients:

• 2 cups mixed green and black olives
• 10 whole garlic cloves, peeled
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried parsley
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon freshly ground black pepper
• Juice of 1/2 lemon (about 2 tablespoons)
• 2 or 3 fresh thyme sprigs

Directions:

1. Preheat oven to 350°F.

2. In a medium bowl, combine first 7 ingredients (olives through lemon) and mix well.

3. Transfer the olive mixture to a medium-sized baking dish. Top with thyme sprigs.

4. Bake for 30 minutes; transfer mixture to a serving dish and serve warm.

And the Mexican-themed recipe parade continues!

On Monday, I posted a recipe for charred salsa verde, the opening act for a recent Mexican feast The Chef and I made for our family. And on Wednesday, I followed it up with a recipe for cochinita pibil tacos, the star of said Mexican feast.

Well, every star needs a strong supporting cast, and today’s recipe should win a trophy for Best Supporting Side … yes, I’m talking about Mexican street corn.

Typically served on the cob (and in this form called elote), Mexican street corn is a delicious and simple combination of grilled corn, mayonnaise, cheese, and spices. When served on the cob, the corn is grilled, coated with mayo, and then sprinkled with cheese and spices. In our “off the cob” version, the corn is roasted in a pan and then all of the ingredients are simply stirred together in a bowl and served … yes, it really is that easy.

Since fresh corn isn’t at its peak in January here in the Midwest, I used frozen organic corn, which worked just fine … though I can’t wait to make this recipe again when summer rolls around and the local corn at the farmers’ market is sweet and juicy!

Mexican Street Corn

Ingredients:

• 1 pound frozen corn (defrosted before using)
• 2 tablespoons butter
• 1/4 cup mayonnaise
• 1/2 cup grated cotija cheese (grated parmesan can be substituted)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• Salt to taste

Directions:

1. Drain defrosted corn in colander; dry on papertowels, removing as much water as possible.

2. Heat large skillet over medium-high heat; add butter and melt.

3. Add corn to skillet; cook, stirring occasionally, approximately 10 minutes or until most of the kernels have browned.

4. In a large bowl, combine roasted corn, mayonnaise, cheese, and spices. Stir to combine.

5. Serve.

NOTES: For creamier street corn, increase the mayo to 1/2 cup. Want to make it a bit spicier? Add a few dashes of cayenne pepper to taste.

A few days ago, I posted a recipe for charred salsa verde, a delicious, mild salsa The Chef and I made as part of a Mexican feast for our family last Sunday. Today’s recipe is the star of that Mexican feast … cochinita pibil tacos.

Cochinita pibil is a Mexican pork dish from the Yucatán Península. Traditional preparation of cochinita pibil includes marinating the meat in citrus, coloring it with achiote (ie, annatto) paste or seeds, and wrapping in meat in banana leaves to roast.

I first had cochinita pibil at one of my favorite Mexican restaurants, Milagro Modern Mexican, in Webster Groves. (If you haven’t made a visit to Milagro, you need to rectify that immediately. Not your typical “Americanized” Mexican cuisine, Milagro’s take on both traditional and contemporary Mexican fare is always thoughtful and always delicious.)

Shortly thereafter, I stumbled on Spice Foodie’s delicious sounding (and delicious looking!) recipe for cochinia pibil “the easy way,” and I knew the universe was trying to tell me something. I needed to make cochinita pibil. Well, when the universe beckons, I comply.

I started by doing a bit of research as the only thing I knew about cochinita pibil was that it’s delicious, and I found another recipe from one of The Chef and I’s favorite chef’s, Rick Bayless, that also sounded good … so, a pinch from here, a pinch from there, a few splashes of Rhubarb and Honey, and my recipe for cochinita pibil was born.

While not completely traditional (I skipped the banana leaves), I was quite pleased with how my cochinita pibil turned out. Slightly sweet with a hint of woodiness from the cinnamon, the pork was both tender and flavorful … and since the marinade isn’t full of heat, it was perfect for the entire family … even my 10-month-old and 3-year-old nephews gobbled it up.

Cochinita pibil is amazing all by itself, but it also shines when used in tacos, tostadas, tortas, or any other Mexican dish … and that’s exactly what I did with cochinita pibil tacos.

The Chef and I set up a little taco bar so everyone could build their own tacos with whatever “fixins” they wanted. In addition to flour and corn tortillas, we offered up taco toppings that included sliced avocado, pickled red onion, queso fresco, the aforementioned salsa verde, and sliced jalapenos and a variety of hot sauces for those who wanted to spice up their tacos a bit … but you could use any taco toppings you fancy!

Cochinita Pibil Tacos

Ingredients:

• 1 1/4 cups orange juice
• Juice of 2 small limes
• 1/4 cup apple cider vinegar
• 1 teaspoon cinnamon
• 2 teaspoons cumin
• 2 teaspoons coriander
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 1/2 tablespoons Mexican oregano
• 2 tablespoons achiote paste
• 8 garlic cloves, roughly chopped
• 1 5-pound bone-in pork shoulder
• Flour or corn tortillas
• Taco garnishes

Directions:

1. Make a marinade by combining the first 11 ingredients (orange juice through garlic) in a blender. Blend until smooth.

2. Place the pork shoulder in a large plastic bag; pour marinade over pork. Turn pork to coat it evenly with marinade. Seal bag; refrigerate pork at least 6 hours or overnight. (Pork can also be marinated in a large bowl with a cover; in this case, I recommend using tongs to turn meat as the achiote will color your hands.)

3. When ready to cook, preheat oven to 350°F. Place pork (fat side up) and marinade in a large roasting pan; cover with aluminum foil. Cook for 5 to 6 hours or until pork becomes tender and falls apart easily.

4. Remove pork from roasting pan; shred and serve with tortillas and taco garnishes.

NOTES: Achiote paste is a Yucatan-style seasoning made from annatto seeds, garlic, some sort of acid (either vinegar and/or citric acid), spices, and salt. The brand that I use, El Yucateco, is all natural and should be readily available in most Mexican or International grocery stores.

The Chef and I are big fans of pickled red onions; they are a perfect accompaniment to most Mexican dishes and also wonderful with grilled chicken or fish or atop many sandwiches. Here’s our recipe for pickled red onions; I hope you like them as much as we do.

Pickled Red Onions

• 1 medium red onion, thinly sliced
• 1/4 cup pickled jalapeno juice (from a jar of pickled jalapenos)
• 1/4 cup apple cider vinegar

Directions:

1. Combine all ingredients in a medium-size bowl.

2. Let marinate for at least 30 minutes.

NOTES: Leftover onions can be refridgerated for up to 1 week.

Every Tuesday, my immediate family gets together for “family dinner,” taking turns between my parent’s house, my brother and sister-in-law’s house, and our house.

Since The Chef and I were attending the 2012 Riverfront Times Web Awards* last Tuesday, family dinner had to be rescheduled … but we more than made up for it with a fabulous Mexican feast at our house last night:

I’ll be posting the recipes for these dishes throughout the week, but up first? Our recipe for charred salsa verde. The Chef and I love salsa … especially fresh, homemade salsa … and this is one of our all-time favorites. Not too spicy, this smooth green salsa is zesty, tangy, and has just the right amount of heat. The vibrant color translates to the taste as well … fresh and clean, it’s all I can do to keep from grabbing a spoon and just digging in.

We served this salsa with our cochinita pibil tacos, and it would work with almost any Mexican dish as well. It would also be fabulous with grilled chicken or pork or even grilled fish … or just a giant spoon to gobble it all up!

Charred Salsa Verde

Ingredients:

• 2 large poblano peppers
• 2 medium jalapeno peppers
• 12 small to medium tomatillos, peeled
• 12 garlic cloves, peeled
• 1 small onion, chopped
• 1 large handful cilantro
• Juice from two small limes
• 1 tablespoon salt

Directions:

1. Heat oven to 350°F.

2. Place poblano peppers, jalapeno peppers, tomatillos, and garlic in a parchment paper lined baking dish; roast for approximately 45 minutes or until softened and charred. Let cool.

3. Once cool, remove stems and seeds from peppers.

4. Place peppers, tomatillos, and garlic in blender. Add chopped onion, cilantro, lime juice, and salt, and blend until smooth, stirring occasionally to ensure everything is blended well.

5. Serve!

*Oh, those web awards I mentioned? I was nominated for Best Food Blog, and even though I didn’t win, it really is true … it was an honor just to be nominated!

I have a confession to make.

I am completely, totally, utterly addicted to Pinterest.

What’s that? You haven’t heard of Pinterest? Oh, you poor thing … I’m so sorry.

According to their site, Pinterest is “a virtual pinboard that lets you organize and share all the beautiful things you find on the web. People use pinboards to plan their weddings, decorate their homes, and organize their favorite recipes. Best of all, you can browse pinboards created by other people. Browsing pinboards is a fun way to discover new things and get inspiration from people who share your interests.”

According to me, Pinterest is simply the bomb dot com.

Imagine a nifty website where you can create “pinboards” and then “pin” things to it. Still not sure? Think of it as a virtual scrapbook where you can compile all of your favorite recipes, craft projects, design inspiration, words of wisdom—heck, anything your heart desires—all in one place … and best of all, you can share it with your friends and view their “scrapbooks” as well.

My Pinterest Pinboards

I currently have 16 “pinboards” covering everything from food I fancy and drinks I fancy to decorating ideas I fancy and things that are just plain fancy.

I also have pinboards to keep track of things for my husband, who I fancy, and for my nephews, who I fancy very much as well. Umm … have you spotted my Pinterest “theme” yet?

I can spend hours “pinning” ideas to Pinterest … and I know if you join the site, you will too. So, like any addict, I think you should join me in my obsession.

In order to check out Pinterest, you have to request an invitation through their site or be invited to join by another Pinterest user. Want me to send you an invite? Just leave a comment on this post with your email address, and I’ll be happy to oblige.

Once you’re “in,” I found it quite easy to get the hang of “pinning” … though I’ve heard from others that it takes a bit of time to get used to the interface. Hang in there though … it will be worth it. I also recommend installing the Pinterest “Pin It” button into your browser for easy pinning.

So, if you are in need of inspiration for an upcoming party, a new craft project, or even just something to make for dinner tonight, check out Pinterest … but don’t blame me when you become addicted as well.

Happy Pinning!