Winged Snail

Drinking: Blood Orange Juice

2012-01-22T09:00:00.000-06:00

I buy certain things from thrift stores, envisioning all the wonderful times that will be shared with friends and family using them then I take them home, and put them in a cupboard. Never to be seen again.

I opened a rarely used cupboard a few days ago and (re) found this awesome juicer. I believe that it will come into regular rotation, as the strainer atop the pitcher catches all of the seeds (and most of the pulp).

With all the lovely winter citrus in stores at the moment I thought it appropriate to break in my juicer with some blood oranges. Blood orange juice is interesting. I think it is a combination of orange, grapefruit, and raspberry juice. And all in one nifty package!

Guest at More than Apples

2012-01-20T09:01:00.000-06:00

Are you bored of my food posts? Want to read something different? Want to hear me rant about body image?

I guest posted at More than Apples about extraneous adjectives. First read the article that I am referring to here.

What do you think? :)

Help!?

2012-01-19T09:00:00.000-06:00

Hey guys,

Lets get a little personal here... I will be finishing up my MA in the spring and plan on taking the next 16 months off (before my PhD). I want to experience some living (and get out of the books!) I plan on trying new things, cooking new things, and having some fun.

One thing that is already set up is a 2 month, 1500km, bike ride around Ontario. I will be participating in the Otesha project 'Water Works' bike tour. I have to fund raise just shy of $3000 dollars.

If you want to donate, you will have my thanks!

If you have a blog, and would like me to guest post about my biking experience, food, recipes, or whatever I'd be glad to do it.

If you have a blog, and would like a link and spotlight on my blog, I'd be glad to do it.

Thanks so much! Here is the link to the fundraising site:

http://www.canadahelps.org/GivingPages/GivingPage.aspx?gpID=16154

Cooking from VeganMoFo: Mashed Plantain

2012-01-18T09:00:00.000-06:00

As you may remember I made a New Year pledge to make some of the awesome recipes from MoFo. I started out with a simple, fast recipe. I made some mashed plantains. It's really simple. Get a green plantain. Boil it for a while. Mash it. The end!

I think I slightly undercooked my plantain. Boil it until it is very easily mashed. I would make these again as they are tasty. For some reason I think they are easier than mashed potatoes, but really they are the same amount of work. Boil. Mash. Eat. I would recommend some type of seasoning - I think lime and chili would be good.

Eating the Web: Milk, Cake, and Broken Fingers.

2012-01-14T09:00:00.001-06:00

I was telling my husband about the rich guy that broke that waiter's finger and started by saying, "In the news today..." then I realized that just because it's on my food news radar, that doesn't mean that it was in the ACTUAL news!

In the news...

1. I particularly enjoyed the new Got Milk campaign. I know, I know - I shouldn't think it's funny. I should be insulted that Big Dairy is making fun of my choices, but damn - that's a funny commercial!
2. If you are looking for something to read, I recommend the new Chickpea mag!
3. Would you bake one cake a day for a year? And not even get to eat one!?
4. America is now officially over the cupcake trend. So over it that they are scared of cupcakes.
5. This article on booze is one of the best things I have read from the Star Phoenix.

Have you heard of an awesome 'news' story? Want to let me know? Leave a comment or DM at @Sarah999

Drinking: Spiced Caipirinha

2012-01-13T09:00:00.000-06:00

The majority of my Christmas holiday was spent drinking. We went through close to three bottles of whisky mostly because we managed to found a brand of affordable, smooth made-in-Canada whisky called 'Collingwood'. It is smooth enough to drink neat but is also flavorful and interesting (not to mention cheap enough) to mix.

However, after one and half bottles my palate grew a little tired of whiskey so I moved on to this mixed cocktail from "Spice and Ice" by Kara Newman. I have had this book for a while and have enjoyed other cocktails from it including Spiced Iced Tea and Spicy Cucumber Margarita. I was craving a wintry, Christmas drink but did not want a literal warm drink. This cocktail, made with a cinnamon and nutmeg simple syrup, satisfied that craving perfectly.

Rough instructions: Muddle some citrus (orange and lime) with some simple syrup. Add some rum. Add some lime juice. Add some orange liqueur. Shake with ice. Strain.

Review: TofuXpress

2012-01-11T15:36:00.000-06:00

Throughout my several years of being vegetarian and vegan, I have strictly disregarded recipe instructions that state 'press tofu'. I disregarded this information because
a) what could pressing tofu possibly do
b) I couldn't be bothered setting up a contraption with cans, plates and cookbooks as weights
c) I could never plan that far ahead

My perception of tofu has changed since I received a Tofuxpress. I realise that this is a very dramatic statement but pressed tofu is an entirely different product then non-pressed tofu. Pressed tofu is creamier. My tofu consumption has definitely increased since I received this product.

The press is easy to use, easy to clean, and easy to take apart and put together. The bottom can be used as a storage and/or marinating container and I appreciate that the lid for this container is stored on the bottom of the press because it negates rummaging through the container drawer for 20 minutes trying to find the right lid.

That said, the only real down-side of this product is the price tag. Although, if I begin to use it to press water out of other items (like spinach) and/or I get the light tension spring (which is very reasonably priced) the price of the Tofuxpress could be rationalized.

The Small Print: This product was received for free in exchange for a review. The opinions expressed are mine and were not solicited.

Call for Submissions

2012-01-10T09:11:00.001-06:00

Birthday Cake:Food Related Birthday Memories

As a consequence of recently celebrating my birthday, I have been reflecting on birthday celebrations of the past and find that the glamor, importance and taste of birthday cakes grow in one’s memory. Therefore I welcome written, artistic, and interpretive work with regard to Birthday Cakes and/or other food experiences relating to the birthday celebration. Recipes should be vegan.

Possible submission topics include:

Recreation of a specific birthday cake

Ideal Birthday Cake

Personal memoirs that related to the birthday celebration

Birthday cake disasters/Worst Birthday cake

Baking your own cake/Baking your significant other’s cake

Benefits of Submission: Upon acceptance of your work into the pamphlet, you will receive:

Inclusion of your web presence, along with a 20-30 word bio, in the pamphlet

One physical copy of the completed zine

Submission Deadline: 20 Feb 2012

Contact me at wingedsnail99 (at) hotmail (dot) ca

Eating the Web: Children, Liver, and Graphic Novels.

2012-01-05T09:00:00.007-06:00

The Internet is always buzzing with food related news, links and articles. I thought I'd compile some of my recent favorite reads.

1. A chowhound thread filled with tips for dining out with babies and toddlers, while further solidifying my desire to never have children has also solidified my belief that noisy, annoying children are the product of bad parenting. Good table manner at home equates to a good dining experience for all.

2. The "This American Life" podcast recently aired their Poultry Slam 2011. My husband brought the third act "Latin Liver" to my attention. A Spanish poultry farmer has discovered a way to make ethical foie gras. This is a very interesting listen. For me, it brought up issues relating to food studies in general as the assumptions held concerning fois gras have been largely untested. There is obviously value in studying food academically, from various disciplines.

3. What makes a family recipe special? Maybe it isn't the origin of the recipe.

4. The award for the best fruitcake story of the season? A 70-year-old fruit cake!

5. I am hesitantly looking forward to Anthony Bourdain's graphic novel "Get Jiro". I am not an avid graphic novel reader but I think that a food themed graphic novel may be interesting - also, Bourdain is an asshole, which is always fun.

How have you been Eating the Web?

Rosettes

2012-01-03T09:00:00.002-06:00

I remember visiting the neighbours over the Christmas holidays when I was a child and watching these wonderful creations being deep-fried (and consumed by the dozens) before my eyes. It was dangerous and beautiful. For years thereafter I have been on a search to recreate that experience. First I had to discover the name of these creations - Rosettes or Timbale Irons - and then I had to track down an iron for myself.

I could have simply purchased an iron, but I like to use vintage kitchen equipment when available (and when it won't kill me. e.g. I won't be plugging in my 1940's waffle maker!) so I have been on the hunt for a vintage Rosette iron for about five years. Thankfully, I ended up in a thrift store and snagged an iron, with three designs for $5.

After practically jumping up and down, and after correcting the store clerk (No, those aren't cookie cutters...) I began to worry that this quest would end in disappointment. After all, the taste and experience of those first Rosettes were unlikely to have survived, unaltered, in my memory. However, these Rosettes seem to taste better in the present than they do in my memory.

I managed to recreate a childhood Christmas memory with the help of $5 and a pot of hot oil. Christmas miracles are everywhere.

No recipe for these light, puffy, deep-fried treats as they are decidedly un-vegan. Veganizing them will be the first order of business for next year's holiday season!

News for January

2012-01-01T09:37:00.002-06:00

The beginning of a new year is a time for new resolutions and new goals - followed quickly by failed resolutions and bitter resentment. Who am I to refuse to participate in this time tested tradition?

My goals for the year 2012:
1. Make the 12 Vegan MoFo recipes included in my roundup.
2. Document (with the goal of reducing) food waste.
3. Trial run of making and following a monthly meal plan.

Cooking from VeganMoFo: 2011

2011-12-28T09:27:00.004-06:00

While VeganMoFo was a while ago, I continue to be inspired by the recipes and posts from that month. It is a shame to let all those awesome, creative ideas fade into memories of MoFo past. Therefore, I am making it a New Year pledge to make at least one recipe a month from MoFo-land. Here are my top 12!

1. These steamed BBQ seitan buns are high on my list because I have never steamed bread before.
2. As a Saskatchewan-born gal, I really appreciate these Ukrainian Cabbage Rolls.
3. After purchasing some adzuki bean paste, I am definitely inspired to try this alternative Sweet Potato Paste (with accompanying recipe ideas!)
4. VeganMoFo may as well have been the month of vegan tacos! I was particularly inspired by these Bourban Seitan tacos!
5. Bread risen with salt? Sounds like a challenge! I accept!
6. Quick flat breads make me happy. Chickpea flour makes me happier. Mix 'em together and this happy clam can make some socca.
7. Homebrewed Kombucha
8. Pumpkin Chocolate Chip Cookies - identical to the ones consumed during my non-vegan childhood.
9. Easy, breezy, homemade coconut milk.
10. Fermentation city with these Daikon n'Mustard Pickles.
11. I always eye the plaintains in the grocery store - but almost never purchase any for want of ideas however this mashed plaintain recipe looks awesome.
12. Homemade Dill Pickle Potato Chips. No more info needed.

Falling under 'Awesome-idea-and-really-want-to-do-but-probably-will-never-actually accomplish is:
a. Fresh Homemade Yuba From Scratch

Honourable Mention:
One of my favorite mo-fo posts is this one about cooking playlists.

Wordless Wed

2011-12-14T14:09:00.000-06:00

Cactus Fruit.

Las Vegas.

Nevada.

Gingerbread House: Inspiration

2011-12-12T09:00:00.000-06:00

Christmas is such a hectic time of year. We are actually 'doing Christmas' this year. Usually we are too busy with school and family to set up a tree and make Christmas eve dinner for my husband and I. However, this year is different. We will be getting a tree. I will be cooking Christmas eve dinner. There are various Christmas traditions that have been on my list for a long time. Traditional fruit cake. Mulled wine. Christmas Pud. I know I won't get all those traditions accomplished this year but I will be making a Gingerbread house.

Building a gingerbread house can be intimidating as they can morph into architectural achievements. I am sure that my humble house will be nowhere as beautiful, accomplished, intricate or beautiful as these houses.

There are two main veins of gingerbread house. The fantastical candy covered house of fairy tale lore and the replica of the realistic modern house. My favorite interpretation of the second category is the 'cabin in the woods' type of house. I have fantasies about creating a version of this type of house this year.

(source)

(Source)

The details of these houses that I love are the pretzel siding and fence (which I probably won't be using this year), and the use of rock candy (which I hope to use). I also love the shreddie roof, icing icicles and peppermint pillars. I also love how elegant the piped royal icing looks.

In contrast, but also very inspiration is this modern gingerbread interpretation.

(Source)

My current gingerbread plan is to combine some of the elements from these various houses to make a beautiful gingerbread house. Wish me luck!

What's your top hints regarding Gingerbread House building?

Food Podcast: The Sporkful

2011-12-08T09:00:00.000-06:00

There is a really great podcast called 'The Sporkful' that brings humour and craziness to the discussion of food. The tag line of The Sporkful is that 'It's not for foodies, its for eaters!' Hands down the best episode of The Sporkful was episode 62: Call in Smorgasbord #5 in which they discuss the proper classification of milk when consumed with cereal. Is the milk a beverage? is it a sauce? is it an ingredient? Some fascinating discussion going on there.

The Sporkful put out a call for more debates/rants/innovations regarding food for a new series of call ins. I emailed them the following...

Popcorn is one of man's better inventions. The metamorphosis from tiny yellow kernel to bright, white flaky cloud is pure majesty. However, popcorn's majesty is violated when consumed immediately upon popping. Fresh popcorn includes shrapnel in the form of 'old maids', which can cause grave bodily harm. The seasonings and toppings that popcorn is anointed with merely slide off the hot white surfaces. The holy grail of popcorn is the day-old variety. Seasonings and toppings have a chance to marinate into the crevices of the flaky popcorn giving the consumer a revolutionary experience. Day-old popcorn is safe as there is no danger of a hot 'old maid' sliding down your shirt or landing in your underwear clad lap. As an added bonus, unseasoned day old popcorn makes a lovely breakfast cereal in combination with wholesome milk. The day-old phenomenon is especially pertinent in relation to microwave or movie theatre popcorn.

Maybe I'll be podcast famous soon!

Wordless Wed: Candied Ginger

2011-12-07T09:00:00.000-06:00

(Recipe Source)

Candied Ginger is so easy and has the added bonus of making the house smell amazing. I reccomend making this for the foodies in your life. They will love you for it! I do not think I will be purchasing candied ginger again.

Bread Baking Day #44: Round up!

2011-12-05T09:00:00.030-06:00

So many delicious loafs of bread this month! It looks like everyone had fun with the autumn theme this month! Lets get right to bread!

Backyana, from German, got in the spirit when she made a delicious looking loaf of pumpkin bread.

Reshmi, also from Germany, got adventurous with her healthy whole wheat banana loaf.

Another adventurous German, Stefanie, entered this awesome three grain bread with cider.

Continuing in the healthy trend, is American Heather with her whole wheat pumpkin rolls.

Cathy, from the USA, thought that pumpkin rolls were the way to go this month as well, thus she baked up some pumpkin yeast rolls.

In a very different and interesting vein is Connie, from Thailand with her Kanelbullar with Cardamon and Cinnamon.

Chaosqueen, from Germany, made this awesome looking loaf with cranberries.

Tristen, living in England, baked an awesome rustic loaf this month.

In contrast to Tristen's rustic loaf, Pamira, from Spain, made a light and elegant pizza.

The theme was interpreted in yet another way when Sravani, from the USA, made this apple bread.

It seems like American Judy, enjoyed this month's theme and enjoyed the Herbed Carrot Clover Leaf Yeast Breads she baked this month.

Priya, from France, made some awesome looking Herbed Whole Wheat Bread.

Cinzia, from Italy, made Grissini.

Manuela, from Brazil got into the theme with Pumpkin and nut swirl buns.

Zorra, the creator of BBD, made an awesome Bread with Walnuts this month.

Of course there is my Autumn bread. Multigrain Sour.

I love the varied interpretations of the theme this month. Creativity rocks! Thanks everyone for participating!

Cinzia from cindystarblog will be hosting next month's BBD. Stay on the lookout for December's theme!

Dough: Multigrain Sour

2011-12-02T09:00:00.005-06:00

Because the entire month of October was devoted to bread I went on a sort of bread baking hiatus for a month and I totally missed it. This loaf was devoured by yours truly in 1.5 days. It was perfect. A ton of grains and super sour. I even got a pretty nice burst which always makes me happy.

Multigrain Sourdough Bread

Soak overnight:

2 cups starter

1/4 cup flax seeds

1/4 cup Bulgar

1/4 cup steel cut oats

1/4 cup sunflower seeds

2 T quinoa

2 T sesame seeds

2 T millet

1 cup warm water

1 cup all-purpose flour

Add:

2 T oil

2 t sugar

1 cup all purpose flour

Knead. Rise 2 hours. Shape. Rise 2 hours. Bake at 350 for 1 hour.

Notes:

I've made a similar version of this before, but it did not have enough grains. This loaf did. The worse thing about this loaf is that it only makes one loaf! :)

This is my entry to BBD #44 (which I am hosting for November! I hope you got your entry in!) additionally I will be submitting it to yeastspotting.

News for December

2011-12-01T20:24:00.000-06:00

Last month I stated some of my November goals. I'll say I was partially successful as I completed the blog tour, the hosting of Bread Baking Day #44, some recipe testing photos, and a wordless wed about a pie I made from Vegan Pie in the Sky. I think I was partially successful in the commercial Kvass taste testing and I have a really logical reason for not doing more. The other two kvass types I have in the fridge are 2L bottles. I'm reluctant to open them because I am not a big soda person and am saving them until Christmas holidays when there are more people around to help consume it! I have no excuse for not making a homemade version though! I did not complete the MoFo round up or the opinion piece on the recipe testing process but I'm okay with that. Real life kind of kicked my butt last month! I'm sure December will be better. Yes - that was sarcasm!

Best of MoFo roundup
Commercial Kvass taste testing
Opinion piece about the recipe testing process
Bread Baking Day round up
Edible Christmas gifts
Vegas!!!
Gingerbread House inspiration

December is gonna be a crazy month around these parts but hopefully I'll get it all done!

I am heading to Vegas for a few days, if anyone has food related tips I'd love to hear them!

Wordless Wed

2011-11-23T12:54:00.009-06:00

Vegan Pie in the Sky

Pucker up Raspberry Pie

Secret?

Balsamic Vinegar

Drinking: Lidsky Kvass

2011-11-18T09:00:00.001-06:00

I've been slightly obsessed with fermented foods as of late. (blame Sandor Ellix Katz author of Wild Fermentation) After my kvass adventure in October I wanted to try a commerically prepared version of kvass, so I sent my husband to a Russian market in Toronto. He brought me three bottles of kvass. It's now a few weeks later, and I have finally cracked a bottle.
I opened a bottle of Lidsky Kvass De Pain. Their website is www.lidskoe.by. This kvass is very dark in color. It has a carmel flavor with background notes of molasses and butterscotch. There is very little carbonation. Overall the flavor is akin to a cola, but with more refinement and complex flavors.
I drank the first glass straight but then I added some spiced rum which was delicious. The rum I use has strong vanilla notes which when added to cola makes a vanilla cola flavor but when added to kvass gives more refinement to the flavors already existing in the kvass. I'm sure the Russian mob would disagree with the addition of spiced rum but it sure was tasty.
Overall, I will drink kvass again and it may replace some of my (infrequent) use of cola but the commercially prepared version is an entirely different product from the homemade version I made previously.
I am excited to open the other bottles of kvass! I see kvass cocktails in my future!
What is your favorite commerically prepared kvass?

Guest: Brette Sember with The Parchment Paper cookbook

2011-11-16T09:00:00.000-06:00

Brette Sember, author of "The Parchment Paper Cookbook: 180 Healthy, Fast, Delicious Dishes" is here to participate in a Winged Snail Q&A, as part of her November Blog Tour.

Q1: You have an impressive publishing resume. Was publishing always a goal for you?
A1: My mother has "books" I wrote before I could write, so books have always played a huge role in my life. I was editor of my school newspaper and literary magazine in high school and majored in English in college. I probably would have pursued that path if I hadn't been discouraged by my parents (I went to law school instead). When I was practicing law and dreaming about leaving my practice, my husband would ask me "What would you do if you could do anything?" and the answer was always "Write."

Q2: The majority of your books have been published using traditional publishing houses. Why did you choose this route? What advice do you have for fledgling authors with respect to dealing with publishing houses?
A2: I started out 13 years ago, when no one was self-publishing. A publisher approached me to write my first book, so it just kind of happened for me that way. I think that if you don't have a big platform then self-publishing is a great way to approach writing. Even if you work with a traditional publisher, you still have to do much of the legwork when it comes to promoting the book, so it really isn't that different of a situation.

Q3: You are also a freelancer. What is the most difficult thing about freelance work? What is the most valuable piece of advice you have received with regard to freelancing?
A3: The worst part about freelancing is the unreliable income. Not only can you not count on the work in any predictable way, but you can't count on anyone paying you when they say they will.
I think the best way to build a career as a freelancer is to find a niche for yourself and then build upon it. Find something you can write about with knowledge or experience and you are an instant expert. Once you make a name for yourself with that, it's easier to branch out into other topics.

Q4: You have published non-fiction in other areas so how did you get started in food and recipe writing?
A4: Cooking has always been a huge part of my life and I was raised in my grandmother's and mother's kitchens. I like to write about things that matter to me personally, so food was a natural progression. Three years ago, I started a blog called MarthaandMe.net, where I unofficially apprenticed myself to Martha Stewart for a year. I blogged every single day for a year, cooking her food, doing her crafts, buying her products, and basically submerging myself in all things Martha. It was quite an education. I'd always loved cooking, but this one year "apprenticeship" changed everything for me. I learned new techniques, tried new ingredients, gained confidence, and come into my own as a cook. I think it helped me understand who I am as a cook. After the year was up, I continued the blog, still trying Martha's recipes, but I began to post some of my own and I've built upon that in the ensuing years. I enjoyed it so much I started a new blog, with a completely new type of cooking, called NoPotCooking.com, where I cooked in parchment paper packets. The Parchment Paper Cookbook grew out of this blog. I went on to sign for two more food books.

Q5: The Parchment Paper cookbook is about "healthy, fast and delicious" meals. It's not difficult to see where the motivation to write this book comes from. What is a meal that is laborious to make that you enjoy?
A5: When I was doing the Martha project I cooked tons and tons of things that were ridiculous. We're talking about cakes that cost $60 in ingredients, dinners that used 6 pans and 5 bowls and every kitchen tool in the house. Serious, crazy, over the top cooking. I loved it, but it was also exhausting. I don't know anyone who is a fan of doing dishes and I really reached my limit with that. This book grew out of my search for good food that did not require hours and hours of clean up.
There are lots of things I like to make that take a long time and make a huge mess - brisket, Thanksgiving dinner, yeast donuts, poppy seed cake, stuffed shells, my grandmother's unbelievably difficult sugar cookies - it's a long list. What I love about The Parchment Paper Cookbook is you can make many, many delicious dishes with layers of flavor without having to make a huge mess!

Q6: What inspires you to create recipes?
A6: I just love to make food that tastes good, so I'm inspired by tons of things - dishes I remember from childhood, restaurant meals, things I stumble on in the supermarket, magazine articles, food TV shows, and food I enjoy while traveling.

Q7: What is the most surprising/exciting thing you have discovered that you can cook in parchment paper?
A7: Gnocchi! I really don't like scrubbing that sticky, gooey gnocchi pot and it cooks so well in parchment that you won't believe it.

Q8: You seem to have a lot of different sites relating to your work. How do you manage it all? What is the role of social media/networking sites for your writing career?
A8: I have my main site, BretteSember.com. I also have a site relating to plus-size pregnancy (YourPlusSizePregnancy.com). NoPotCooking.com is my blog for parchment cooking; MarthaandMe.net is where I still do some Martha recipes, as well post many of my own; and SolveDivorce.com

Q9: What's next for you - in terms of food?
A9: The Organized Kitchen comes out in January. That's all about getting a grip on your kitchen and making it work for you, with organizing and cleaning tips you can use to make life easier. The Muffin Tin Cookbook comes out in April and is a really fun book about recipes for everything (breakfast, entrees, sides, desserts, and more) made in muffin tins. You wouldn't believe the great things you can cook in muffin tins! I have some other projects that I'm working on as well. I plan to continue writing about food and sharing my recipes!

hey --- that's the same plan I have here on Winged Snail! :)

Gingerbread Cookies

2011-11-10T09:00:00.000-06:00

Vegan Nutritionista sent a call out for cookie testers. They are putting together an e-book of veganized Christmas cookies. I quickly responded with a resounding "Yes, I'll test!" and was sent the recipe for these 'Gingerbread Women' cookies. This is an excellent cookie recipe because the spice level is perfect! Pleasant but not too strong. This will definitely become my go-to gingerbread recipe. I think it would hold up to being made into a gingerbread house.
The e-book will be available on the Vegan Nutritionista website and some of the other cookies included in the book are:
Classic Sugar Cookie
Pumpkin Spice Cookies with Maple Cinnamon Frosting
Peppermint Chocolate Bark
Chewy Molasses Spice Cookies

Bread Baking Day #44 - Autumn flavors

2011-11-09T10:49:00.004-06:00

I participated in the August version of Bread Baking Day. It was a blast and I got to eat this excellent Sourdough Onion Bread as a result. You can find the complete round up for BBD #43 here. I was super excited to volunteer to host this month's BBD! The home site of BBD can be found here. Another interesting page is the World Bread Day.

I think an excellent theme for November is Autumn Flavors. I am envisioning breads made with root vegetables, pumpkin, squash, cinnamon, nuts and any other flavors that remind you of autumn.
To enter:
Bake some awesome autumn flavored bread then send an email to wingedsnail99 [at] hotmail [dot] ca with the following information:
Your name
Your location
Name of your blog
Permalink for the entry
an image of the bread (100x100)

Deadline : 1 Dec 2011

I'll post the round-up on 5 Dec 2011.
I hope you enjoy the challenge this month! :)

News for Novemeber

2011-11-01T09:00:00.002-05:00

So MoFo is over! It was a fun, but slightly exhausting month. I tried to keep up with the MoFo stream, but if you were busy one day all of a sudden there was 800+ entries to read which believe me, takes a couple of hours to do! I feel like MoFo gave me and my blog a kick in the butt. Consequently, it's gonna be a busy and exciting month here at the Winged Snail.

Best of MoFo (I'll probably delay this until mid-month, to avoid the exhaustion surrounding MoFo)
Commerical Kvass taste testing and notes (also planning a homemade flavored version)
Vegan Pie in the Sky! (My copy is waiting for me at the bookstore so I'll make at least one pie this month)
Blog tour (NoPotCooking will be stopping by on her tour across the blogs)
Hosting BBD!
Recipe testing photos
Opinion piece on the testing process

Those are the things that have already been confirmed, but there are more things in the works!

Do you like my snazzy new header? Html stuff makes me want to tear my hair out but this month Brenda's tutorial saved me!