nwaFoodie

The best beef bacon in the world, part 2.

noreply@blogger.com (nwafoodie) — Tue, 31 Jan 2012 13:11:00 +0000

Beef bacon is back, baby.

I am not fickle on this subject. Back in 2010 I said I found the world’s best beef bacon and I meant it. I haven’t wavered. I only quit raving about it to you because Richard’s Meat Market in Fayetteville stopped selling it. So sad, so sad.

But wait! There is glorious news for both of us!

Bentonville Butcher and Deli carries the Swiss Meat & Sausage Company’s hickory smoked beef bacon! It's about time!

"Quality Goes In Before Our Name Goes On” is the company motto for Swiss Meat & Sausage Co. Quality is exactly the word to describe this bacon.

Think brisket with a twist. There are no nitrates to worry about. Just pure beef flavor.

Yes, this is expensive and you won’t get a billion slices to feed an army. Don’t worry; you don’t need a billion slices. Two slices are meaty enough to feel satisfied and the flavor explosion in your mouth will last long enough to make you pleased throughout breakfast.

I’m not kidding folks, this really is the best beef bacon in the world.

Next steps:

Get out your pencil and write on your shopping list that you must pop on over to Bentonville Butcher to snag a package of beef bacon.

Once you try it, your pork and turkey bacon breakfast friends will start to miss you.

Eat well, my friends. Eat well.

Lyndi

Music to cook-to, James Torme.

noreply@blogger.com (nwafoodie) — Wed, 25 Jan 2012 18:43:00 +0000

Recently I was strolling through Barnes & Noble in Rogers, fingers trailing the books, ever so lightly as I passed display after display. Surrounded by a magnitude of books puts me in such a pleasant, wistful, mood.

Abruptly, I stopped in my tracks. A tune caught my ear.

A happy upbeat tune with a crooner’s drawl. Fingers stopped trailing as my attention was now drawn to the music section and no longer the beckoning books, I made my way towards the section to find answers.

What was that magical sound?

It was James Torme, the son of legendary jazz singer Mel Torme and, as good genes has blest him, he is following in his father’s fabulous footsteps.

This album, Love for Sale, is the perfect mixture of music to cook by. Who needs a play list when one compact round disc contains it all?

To whet your appetite, let me take you through an overview of his songs. At the end I have included a video where Torme shares a few songs as well as their backgrounds.

1. Let’s Stay Together. This song starts with a jazzy, repetitive, romantic upbeat tune. As you reach for ingredients, pots or pans, think of this song as getting you started off on a high note.

2. Love for Sale. Be-bopping and hypnotizing. Be forewarned, you will find yourself singing this all day long in your head. Upbeat and fast tempo. Perfect background for chopping vegetables.

3. ABetter Day will Come. Slowing the tempo back down, this tune had me picturing myself in a smoky Manhattan bar, Upper West Side. Torme crones with a deep smoky drawl that will slow down your heatbeat. Lift the lid, stir, turn down heat and simmer.

4. Passin By. Slow jazz and finger snapping, this song gives me a feeling that it should be a theme song in a romantic movie.

5. What Are You Doing the Rest of Your Life. Cuddling music. Take a break from cooking, caress a glass of cabernet, sit down, talk and/or cuddle.

6. Rock With You. Time to jump back up and check the simmer, turn the roast, pour more wine. Yes, this is a remake of MJ’s hit. I dare you not to sing-a-long with this crispy song. Less pop this time than Michaels, more jazzy. Just right.

7. Autumn Leaves. An intriguing complex song. Starts off slooooow and, surprise, in French. Very romantic. Halfway through it magically changes into English and an upbeat tempo.

8. Come Back to Me. Picture jazz hands. This song has a broadway flavor. Great time to wash a few dishes and clean the countertop. You are getting close to serving dinner.

9. Comin’ Home Baby. Think Austin Powers, Uma Thurman dancing with John Travolta. I dare you not to go a little mod on this one.

10. Reminiscing in Tempo. Quintessential fancy restaurant background music. Slow, low, lazy, blusy, heavenly. This is the kind of music that I wish more restaurants would consider. You can even feel your heartbeat slowing down and finding its rhythm.

11. One or the Other. Easy on the ears. Could easily be a song from Rent, the musical. Dinner should be close to done now. The roast comes out of the oven to rest. Relax a little, you’ve got some time.

12. Mystery Song. Nope, that’s not the name of the track. I do believe they forgot to list the title of this one because the album only lists twelve songs and track 13 on the cd clearly is the name listed for track 12. That being said, this song is my absolute favorite. This is the song that made me stop and change direction in the Barnes & Nobel. Starting off as a lullaby with an old-fashioned flare, it takes a full two minutes of build-up until POW! The song morphs into a happy joyful song about finding your passion and heeding life! What is not to love about that? A perfect ending to food prep and introduction to the main event. This song is you time.

13. Soft Songs. Like the title, this song is soft, faint, and fading. Perfect as you call out to your guests that it is now time to gather at the table, the kitchen, or the serving line. As the song winds down, mute with your remote, and say the blessing over the meal.

I hope I have inspired you to at least check out the youtube video to get a feel for yourself. If this type of music is your thing, pop on over to Barnes & Noble and purchase. Or, go online and download.

Now that I think about it, this album is not just for cooking. It’s for date night.

Eat well, my friends. Eat well.

Lyndi

What to do with 2lbs of rainbow carrots.

noreply@blogger.com (nwafoodie) — Mon, 16 Jan 2012 05:03:00 +0000

I happily stumbled across a two-pound bag of rainbow carrots at Allen’s Market this past week.

At $1.89, I was pleased with my bargain. The myriad of colors tempted me, teased me, and taunted me with anticipation over the color explosion I knew would occur once I exposed what lay beneath its skin.

The mystery unfolded with each stroke from my peeler, brighter, brighter, and BRIGHTER! Oh the beautiful golds, oranges, yellows, and fiery flaming tangerine. The meat is so tight and clean that it almost squeaks with each downward stroke from the peeler.

I take a deep breath. It smells like well, a carrot, which isn’t much of a smell. And yes, it feels just like a carrot. Crispy with a sassy snap.

Peeling and prepping for two dishes, my husband cannot stand it anymore. He reaches over the kitchen counter, grabs a sliced yellow carrot and pops it in his mouth! Crunch, crunch, crunch. I, too, am overcome and have to imbibe. It is going to be hard not gobble them all before dinner.

I am going to roast a pound of these little beauties for dinner.

Roasting changed everything.

The intensity of the rainbow colors deepened once roasted. It’s as if it passed through childhood into maturity the longer it baked in the oven, hissing and whining as it popped to perfection.

Breathing deeply as it came out of the oven, its sweetness was released and filled the air. As my knife sliced diagonally through the meat, the skin gave way to the firm yet soft nudge as my fork pierced through its vibrant skin.

First bite: sweet.

Second bite: savory.

Complete satisfaction. A perfect compliment to a main dish.

Ready to roast some for yourself?

Roasted Rainbow Carrots

Makes 4 servings

Ingredients

1 lb rainbow carrots

1-2 tsp olive oil

2 tsp coriander

Sprinkling of salt and pepper

Instructions

Preheat oven to 425 degrees.

Peel carrots and cut into 2” pieces.

Toss with olive oil, coriander, salt, and pepper to coat.

Lay carrots on a baking sheet and roast for about 15-20 minutes, turning once.

Now that dinner is over, are you ready to prepare that last pound of carrots?

This is a fun recipe that allows you to enjoy your rainbow carrots vibrancy for a little longer than dinner.

Pickled Rainbow Carrot Sticks

Source: melecotte

Ingredients

1 pound carrots, cut into matchsticks

1 cup water

1 cup apple cider vinegar

¼ cup sugar

2 garlic cloves, crushed into a paste

2 Tbsp. whole coriander seeds

1 Tbsp. whole mustard seeds

1 ½ Tbsp. salt

2 bay leaves

Instructions

Place carrots in a heatproof bowl; set aside. In a medium saucepan, bring the remaining ingredients to a boil.

Reduce to simmer and leave on heat for 2-3 minutes.

Pour pickling liquid over carrots and let cool, uncovered.

Transfer to sterilized jars.

Refrigerate at least 1 day for flavors to marry.

So, what do you think?

Are you ready to bake, roast, snack, peel, or pickle your own rainbow carrots?

If so, let me know how it goes!

Eat well, my friends. Eat well.

Lyndi

Eating for pleasure (a guest post).

noreply@blogger.com (nwafoodie) — Wed, 11 Jan 2012 04:18:00 +0000

Hello there, friends.

January’s theme at the Arkansas Women Blogger is “new year, new you” and lucky me, I had the opportunity to write a guest post about eating for pleasure.

Think about it... eating for... pleasure.

The secret? It’s all about mindset.

Check it out when you’ve got a sec.

Thanks!

Eat well, my friends. Eat well.

Lyndi

Clean your kitchen cookware by using Bar Keepers Friend.

noreply@blogger.com (nwafoodie) — Mon, 09 Jan 2012 23:30:00 +0000

I have a new friend who turns 120 years old this year.

Her name is... Bar Keepers Friend.

She’s still looking pretty good.

She’s a bargain for $1.72 at Walmart.

She will clean your stainless steel, copper, brass, glass cooktop, porcelain, tile, and fiberglass. Oh, and according to all the rave reviews on her facebook page, she’s fantastic at cleaning dry eraser boards.

She cleaned my copper-bottomed pan.

Actually, my husband cleaned them for me.

BEFORE Bar Keepers Friend

DURING Bar Keepers Friend (scrub, Dennis, scrub!)

AFTER Bar Keepers Friend... oh me, oh my, I do declare that is spiffy shiny and just like new!

Beautiful.

Thanks Dennis!

Hey, are you interested in a Bar Keepers Friend sample?

Whenever someone on their facebook page asks about their products, they offer the following: “send your address to cdietz@barkeepersfriend.com - we will mail you samples.”

Go on… do it!

After browsing around, I discovered there is a giveaway going on right now for a full-size cannister that ends January 13^th at ourdailygreenlife.

Go right ahead, add your name to the list, too!

Here’s an easy next step. Head on over to Walmart and pick up a 21oz canister for yourself, in the All Purpose Cleaning section where Windex and Clorox Disinfecting Wipes are located. I found it for a measly $1.72 at the Bentonville Supercenter. The liquid form is available on Walmart.com.

There you have it. Spruce up your cookware with Bar Keepers Friend.

While you are at it (or your husband, child, or anyone you can get to do this for you is at it) sprinkle some cleanser in your stainless steel sink and viola!

Look at you.

You have a new shiny best friend.

Eat well, my friends. Eat well.

Lyndi

15 things my refrigerator reveals about me, nwafoodie.

noreply@blogger.com (nwafoodie) — Sun, 01 Jan 2012 18:59:00 +0000

Well hellooooo 2012.

First off, let’s begin with January… are you ready?

Something extra-specially-cool happened to me today. I am featured as January’s “blogger of the month” at the Arkansas Women Bloggers community website.

Aka, Miss January.

Cool, huh?

They asked for a bio. So I gave them one, from my refrigerator’s perspective… it kinda’ made me giggle.

I am looking forward to getting to know more of you this year! In fact, I am going to start featuring many of you, my foodie friends. Interested? Drop me a note at nwafoodie (at) gmail (dot) com.

Happy reading!

Eat well, my friends. Eat well.

Lyndi

Why buy blue cheese dressing when it is so easy to make it homemade?

noreply@blogger.com (nwafoodie) — Thu, 29 Dec 2011 23:41:00 +0000

Listen up everybody.

You have a little over two days left of 2011 and that means you have a little over two days left before you diet. That means you have a little over two days to make this homemade blue cheese dressing and savor.every.little.bite.

If you’re not dieting, well hello there buddy, this recipe was made for you!

One of my favorite blogs to browse is David Lebovitz, which is humorous since I don’t have a sweet tooth. His stories about living in Paris are sprinkled throughout his recipes and tips for living “the good life.”

I love browsing his site. The images are so tempting it is if you can eat them right off the screen. His accompanying stories transport you into the city of Paris, strolling the marketplace or imagining yourself accepting the challenge of living in a foreign land.

This recipe is listed under his spreads, dips, and dressings section. I figured if you’re going to make a blue cheese dressing from scratch, why not glean from the best?

David Lebovitz’s Bleu Cheese Dressing

Makes 1 cup (250ml), about four servings

Source: DavidLebovitz.com (he provides the story behind the dressing as well as helpful tips)

INGREDIENTS

4 ounces blue cheese, crumbled

1/2 teaspoon sea salt

a few turns freshly ground black pepper

1 tablespoon finely chopped chives

1/4 cup (60g) sour cream, regular or lowfat

1/4 cup (60ml) buttermilk

1 tablespoon fresh lemon juice or white wine vinegar

a few drops of red wine vinegar

1. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.

2. Stir in the chives, sour cream, buttermilk, and lemon juice or wine vinegar until well mixed.

3. Add a few drops of red wine vinegar. Taste, and adjust any of the seasonings to your liking and if the dressing too thick, add a bit more buttermilk.

Storage: Blue cheese dressing can be made up to three days ahead and refrigerated.

Thanks Mr. Lebovitz!

Enjoy! Let me know how it turns out so I can live vicariously through you.

Eat well, my friends. Eat well.

Lyndi

Claim your “friends-only” FREE TREAT from Bariola’s Pizzeria!

noreply@blogger.com (nwafoodie) — Fri, 16 Dec 2011 15:15:00 +0000

Something extra-special is available for you today.

I think you are going to like it.

I think you will find this little extra-special something is EXACTLY what you need during this time of stressed-out-busy-and-I-am-feeling-famished-with-all-this-running-around moments.

How does a FREE appetizer or dessert at Bariola’s Pizzeria sound? Tickle your fancy?

This is a “friends-only” deal, a kind of behind-the-scenes, exclusive sort of deal from Localiter that is, well, something extra-special.

Because you are extra-special.

Want to claim your voucher?

TODAY and through the remainder of December, claim your FREE appetizer or dessert from Bariola’s Pizzeria, courtesy of Localiter.

Have you dined at Bariola’s before?

The minute you grasp the door handle and swing wide the front door, Bariola’s greets you with the oh-so-comforting aroma of pure pizza delight. Why of course it has red-and-white-checkered tablecloths with the traditional red glass candle flickering and glowing. You know what I’m talking about. It’s the seal of authenticity of all things a pizzeria should be.

The pizza? How does it taste?

If you are a thin-crust pizza lover, you will fall in love at first bite. You know that perfect pizza crust that has layers of flakiness highlighted with a crust bottom with just-the-right firmness and crispiness? Yep, that’s Bariola’s. Oh, and yes, yes they do make their own crusts, too.

What about the appetizers? The desserts?

As you can see from my photo at the top of the page, I ordered Mikey’s Cheese Bread, sans the meat sauce. You know that moment when you first bite into freshness and quality ingredients? That is the sweet spot moment. Seriously, I could just eat this as a meal. It melts in your mouth. There are other appetizer options for you, such as meatballs, hot wings, and Italian bread.

Desserts aren’t my thing so for all of you who choose to use your voucher for dessert, you have got to report back and tell me what you think. Like a friend told me recently, “of course I don't think I've ever had tiramisu that I didn't love.” If that describes you and tiramisu, it is now your official duty to report back to me!

Okay, okay, you’re in. Where can you claim your voucher?

Click on this Bariola’s Pizzeria logo and it will take you Localiter’s facebook page. “Like” their facebook page and viola! You will receive your free voucher. Have your family each print off a voucher and try them all. Why not?

It’s that easy. It’s always that easy with Localiter deals.

(Insider tip: If you go to Localiter’s facebook page and “like” them, you can be in-the-know-like-me and discover special deals like this one… which they sneak into their facebook updates. Cool, right?)

The free voucher facebook page also gives directions so you can print them off. Bariola’s Pizzeria is an easy-easy access off of Highway 540.

Hurry, time is ticking. Redeem and use your voucher by the 31^st!

Eat well, my friends. Eat well.

Lyndi

Full Disclosure: I was compensated for this post and yes, I get the free Bariola’s deal, too! I’m claiming it right now!

Horseradish-crusted beef tenderloin that is tasty, tempting, and tantalizing.

noreply@blogger.com (nwafoodie) — Fri, 09 Dec 2011 15:51:00 +0000

Every Thanksgiving my husband and I lovingly prepare the traditional Thanksgiving Turkey together. Wet brined, seasoned, and succulently presented to the family. It was, well, um, okay. Delicious, actually, but lacking in the look-at-me-I-am-a-drop-dead-gorgeous-and-you’ve-never-tasted-anything-like-me-before-I’m-a-center-stage-dish that demands the spotlight.

Nope, turkey doesn’t do that for us. We always have a backup center-stage dish. A diva.

What about you? Are you like that?

We, or another family member, always prepares a roast or occasionally re-introduce my family’s traditional marinated leg of lamb into the mix.

This year brought something new. I am still all over *giddy* from it. Family members want the recipe, friends want the recipe, church folks want the recipe, and even complete strangers want the recipe!

What is this new delight?

We roasted a horseradish-crusted beef tenderloin that SCREAMED “Look! At! Me!!”

The ohhh-and-ahhh-oh-so-gorgeous dish once gently nudged from the oven made you feel like you had just entered Martha Stewart’s kitchen for an intimate family get-together. At her Turkey Hill home, which was full of charm and vintage warmth.

It tastes like you are being pampered by the executive chef from your very own private yacht, whilst on holiday, in the Mediterranean Sea.

Seriously, this tenderloin tastes like your new favorite dish.

Put this on your to-do list for this winter.

HORSERADISH-CRUSTED BEEF TENDERLOIN

Serves 6

From Cooks Illustrated (the best!)

To make this recipe 1 day in advance, prepare it through step 3, but in step 2 do not toss the bread crumbs with the other ingredients until you are ready to sear the meat.

INGREDIENTS

1 beef tenderloin center-cut Chateaubriand (about 2 pounds), trimmed of fat and silver skin (for Thanksgivinbg, we purchased our tenderloin at Ivan’s Meat Market in historic downtown Rogers; for tonight? Sam’s Club, in prime cut. Wowsa!)

kosher salt

3 tablespoons panko bread crumbs

1 cup plus 2 teaspoons vegetable oil (you won’t need this much, in my opinion)

1 ¼ teaspoons ground black pepper

1 small shallot, minced (about 1 ½ tablespoons)

2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)

¼ cup well-drained horseradish

2 tablespoons minced fresh parsley leaves

½ teaspoon minced fresh thyme leaves

1 small russet potato (about 6 ounces) peeled and grated on large holes of box grater

1 ½ teaspoons mayonnaise

1 ½ teaspoons Dijon mustard

½ teaspoon powdered gelatin (since I don’t eat pork, I substituted with egg white, which isn’t as great. Next time I’ll try beef gelatin)

INSTRUCTIONS

1. Sprinkle roast with 1 tablespoon salt, cover with plastic wrap, and let stand at room temperature 1 hour or refrigerate for up to 24 hours. Adjust oven rack to middle position and heat oven to 400 degrees.

2. Toss bread crumbs with 2 teaspoons oil, ¼ teaspoon salt, and ¼ teaspoon pepper in 10-inch skillet. Cook over medium heat, stirring frequently, until deep golden brown, 3 to 5 minutes. Transfer to rimmed baking sheet and cool to room temperature (wipe out skillet). Once cool, toss bread crumbs with shallot, garlic, tablespoons horseradish, parsley, and thyme.

3. Rinse grated potato under cold water, then squeeze dry in kitchen towel. Transfer potatoes and remaining cup oil to 10-inch skillet (no way did I use that much oil!). Cook over high heat, stirring frequently, until potatoes are golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer potatoes to paper towel-lined plate and season lightly with salt; let cool for 5 minutes. Reserve 1 tablespoon oil from skillet and discard remainder. Once potatoes are cool, transfer to quart-size zipper-lock bag and crush until coarsely ground. Transfer potatoes to baking sheet with bread-crumb mixture and toss to combine.

4. Pat exterior of tenderloin dry with paper towels and sprinkle evenly with remaining teaspoon pepper. Heat reserved tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Sear tenderloin until well browned on all sides, 5 to 7 minutes. Transfer to wire rack set in rimmed baking sheet and let rest 10 minutes.

5. Combine remaining 2 tablespoons horseradish, mayonnaise, and mustard in small bowl. Just before coating tenderloin, add gelatin (I added ½ egg white, slightly whipped) and stir to combine. Spread horseradish paste on top and sides of meat, leaving bottom and ends bare. Roll coated sides of tenderloin in bread-crumb mixture, pressing gently so crumbs adhere in even layer that just covers horseradish paste; pat off any excess.

6. Return tenderloin to wire rack. Roast until instant-read thermometer inserted into center of roast registers 120-125 degrees for medium-rare, 25 to 30 minutes.

7. Transfer roast to carving board and let rest 20 minutes (I cover with foil). Carefully cut meat crosswise into ½ inch thick slices and serve.

Don’t let the vast amount of instructions scare you into thinking this recipe is complicated. It’s not. In fact, I was running behind on Thanksgiving morning and literally whipped out steps 2-5 in twenty minutes.

Next time you want a fancy presentation dish, consider this tasty, tempting, and tantalizing tenderloin!

Eat well, my friends. Eat well.

Lyndi

Simple fail-proof cranberry sauce.

noreply@blogger.com (nwafoodie) — Wed, 23 Nov 2011 21:19:00 +0000

I am so proud of you!

This is the year you decided not to buy the canned cranberry sauce that plops out with a *slosh* and a *plerp.”

Good for you!

Bag of cranberries? Check.

Fresh? Check.

Frozen? Check.

Now you are ready to quickly and simply make your own cranberry sauce! And believe me, the taste is a *perfect* combination of sweet, salty, and tart. You'll want this spread on sandwiches, for sure!

Simple Cranberry Sauce

Makes 2 ¼ cups

From Cooks Illustrated

The cooking time in this recipe is intended for fresh berries. If you’ve got frozen cranberries, do not defrost them before use; just pick through them and add about 2 minutes to the simmering time.

INGREDIENTS

3/4cup water

1cup granulated sugar

1/4teaspoon table salt

1(12-ounce) bag cranberries , picked through

INSTRUCTIONS

Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)

No longer will you have leftover plops, slosh, and plerps of canned cranberry sauce!

You own this!

Now, go knock ‘em out with your awesome cooking skills.

Eat well, my friends. Eat well.

Lyndi

Add a little whimsy to your entertaining.

noreply@blogger.com (nwafoodie) — Tue, 22 Nov 2011 18:41:00 +0000

Her townhouse was on the second floor and up a flight of stairs. Dennis and I each came bearing a bottle of wine. It’s what you do when invited over to an impromptu dinner. With people you don’t know. On vacation. Invited by people you don’t know.

Two bottles felt right.

A few days earlier Dennis and I were in the Clearwater/St. Petersburg Beach area of Florida on a vacation. Gulf side. We went to church services and arrived as hymns were being sung. We didn’t know a soul. We just knew the address and what time to arrive.

After services Moe and Ali, two of the most adorable and welcoming (not-invade-your-space-welcoming) couples came up to meet “the new folks.”

Us.

They were originally from Miami and chatted with us like we were old friends who had come to visit and were ready to catch up. It was refreshing since we were fish out of water in a place unknown to us. Besides, we were just there for one more day and weren’t looking to meet new friends. We just wanted to go to Church that day.

We left with bear hugs. She initiated. I freely gave back.

Five days later. We were in St. Augustine, four hours Northeast of St. Pete, and attending a convention of sorts with our Church. There were 1,500 of us including family and friends I hadn’t seen in decades. It was simply, well, awesome.

Six days later. Ali was there! She ran up to me and hugged me like a long lost friend. “I’ve been looking for you every day,” she said.

She presented me with a beautiful custom invitation to a dinner party. That night. At her daughter’s townhome in Jacksonville, twenty minutes away.

With people we didn’t know.

We said yes.

Long story to get to the point: I am convinced that friendliness, hospitality, and whimsy make for an excellent entertaining experience.

Friendliness and hospitality, you just read about. What great examples they were to us!

Whimsy? Where does that come in?

The apple doesn’t fall far from the tree. Moe and Ali’s daughter Catherine is a chip off the old block. Immediately upon entering her townhome and up those long flight of stairs, were greeted as if we were forever friends. Her cozy abode was set up to invite, engage, and entertain.

Her entertaining skills were inspiring.

She also added a bit of whimsy to everything she touched. Old vintage cameras were strewn about. Yard sale photos and prints were arranged as if they were museum quality heirlooms. Every utensil, dish, or glass were unique and interesting.

The one thing that I noticed that literally made me laugh out loud and instantly like her were two pitchers, filled with adult beverages.

I instantly liked her because of them.

I knew I wanted to be like her and do the same when I entertain.

Check out the adorable signs that placed in front.

This Thanksgiving, or Friday, or Tuesday or whenever you have family, friends, or strangers come and visit… add your own touch of whimsy in an unexpected place.

Your guests will love it.

Thank you Moe, Ali, and Catherine for watching out for the “the new folk” by making us feel at home.

Happy Thanksgiving everyone!

Eat well, my friends. Eat well.

Lyndi

Hickory nuts are the perfect symbol of autumn: beautiful yet fleeting.

noreply@blogger.com (nwafoodie) — Fri, 18 Nov 2011 18:30:00 +0000

Hello beautiful Fall.

I watch you change into a myriad of colors and then, one by one... you shimmy off your beautiful coat of many colors.

Your autumn dance is enchanting.

Here in Northwest Arkansas it is breath taking and majestic.

The peak is over and the leaves are almost all down. It is as if Fall is giving its deepest sigh.

One of my favorite parts of autumn is listening to acorns drop and observing tree nuts still hanging on with all of their might.

Sigh. Oh happy sigh.

We have a beautiful hickory tree in our front year that shines forth with the most brilliance of yellow gold and drops a bounty of gorgeous hickory nuts.

These hickory nuts intrigue me. I have often wondered why they aren’t they available commercially. I’ve also wondered what they taste like.

So, I gathered up a bucket. Then another. Then another. Until I had four.

I dug out my old-timey trusty nutcracker tongs. After the first attempt, yikes, they cracked in half!

Next, I used a strong old-fashioned hammer. It crushed the nut all right… a little TOO much. Pieces flew everywhere. No matter how many times I tried to crack them open, their super strength shells were not cooperating. Stubborn little dudes.

I started asking around.

I got really smart.

I asked my seasoned country-folk friends.

Bingo!

They directed me Lehman’s heavy-duty Get Crackin’ nutcracker.

This baby worked!

Uh-oh. I was now introduced to the next challenge of the hickory nut.

Did you know that once you crack open a hickory nut, the nooks and crannies are virtually impossible to extract the meat?

I mean, really?!!! How do squirrels tackle this?

Fast-forward thirty minutes and visualize an every-so-tiny pile of hickory nut meat.

Finally!

I had to know what they taste like. After all this effort, I was DYING to know!

I had enough for a nibble.

First bite: Um, wow. Delishy. They taste like a cross between a brazil nut, a hazelnut and a pine nut.

But seriously, thirty minutes for a nibble?

Not worth the effort. Sorry.

For me the hickory tree will continue to be a beautiful sight to behold in the Fall as it goes through its metamorphosis and drops its deliciously challenging treats. The squirrels will gather and bury its bounty and they will wait, and wait, and wait, and wait until it is ready to harvest.

As for me, I’ll use my new nutcracker for walnuts and pecans, thank you.

Enjoy the rest of Fall!

Eat well, my friends. Eat well.

Lyndi

Would you like a Mainstays Enamel stockpot or a dutch oven?

noreply@blogger.com (nwafoodie) — Wed, 09 Nov 2011 12:49:00 +0000

** 11.16.11. Who won? Who won? Who won? Congratulations to #5 Angie (you won the 8 qt stock pot), #8 Bonnie (you won the 6qt w steamer), and #22Kelly (you won the 5qt dutch oven)! I will be contacting you for a mailing address. Thank you to everyone to who participated. Don’t forget that this great value is available at your local Walmart, while supplies last! ~Lyndi **

I love a great value on something of value.

I love a great value on something of needful value.

I love a great value on something of beauty, usefulness and needful value.

For a limited time, Walmart has three particular items on their shelves right now that are both a great value and beautiful.

For a limited time (that means hurry up and find them before they are gone!) you can buy a Mainstays enamel 8 quart enamel stockpot with lid, 6 quart enamel stockpot with lid and steamer, or the 5 quart enamel dutch oven with lid.

All in this deeply gorgeous red Sedona color.

What’s so great about these?

: Easy to clean, durable porcelain on steel

: Uniform heat distribution with stay-cool handles

: See-through, tempered glass lid – heat & shatter resistant

: Dishwasher safe

You may have to sleuth around your local Walmart store to find these beauties. They are located within the home goods department either on an endcap, in-line, or in the “hot spot” area up front where they highlight a themed store-within-a-store. If you can’t find it, ask a Walmart Associate for help. Maybe even print this off and bring it with you.

What’s the great value?

Any size is just $24. Any size!

What’s so great about my telling you about them?

I have one of each to give away!

Prize:

3 lucky readers will be scoring either (1) 8 quart enamel stockpot with lid, 6 quart enamel stockpot with lid and steamer, or the 5 quart enamel dutch oven with lid.

Contest ends next Monday, November 14th at midnight (CDT), plenty of time before Thanksgiving! I will pick a winner via randomizer.

Eligibility:

Leave me a comment, preferably with your email, twitter or blog name to make it easy to contact you (need help on how to leave a comment, click here for instructions).

Comment question:

Q: Why do you want to “win” one of these items and which one appeals to you most?

Want extra chances to win?

+1 extra entry: Tweet this giveaway (leave an extra comment to let me know!)

+1 extra entry: Facebook this giveaway (leave an extra comment to let me know!)

Remember, be sure to come back and leave a comment stating if you did any of these extra entries!

Good luck!

Lyndi

Eat well, my friends. Eat well.

No purchase necessary to enter. Contest void where prohibited. Contest open to members who are 18 years or older. Contest open only to US residents only. Full disclosure: A family member works for the company who produces these stockpots and he set aside one each for me so I could give them away. I did not receive any compensation or products for this giveaway… everything is for you!

You’ve got to dig up your Vintage cooking pamphlets.

noreply@blogger.com (nwafoodie) — Mon, 07 Nov 2011 18:54:00 +0000

Hello All,

Check out my guest post at themightyrib where I go on-and-on-and-on about my love of vintage cooking pamphlets. You may remember that I had a giveaway in September that included a bundle of these adorable finds (congratulations again, Vicki).

If you find yourself bored with same-same everyday recipes, perhaps digging a vintage cooking pamphlet may be just what you need!

You’re so foodie.

Eat well, my friends. Eat well.

Lyndi

Localiter brings you daily NWA deals (and a free Shake’s cone)!

noreply@blogger.com (nwafoodie) — Tue, 01 Nov 2011 12:56:00 +0000

Mmmmmm…. Shake’s Frozen Custards are unbelievably creamy, light and airy, with a depth of flavor you cannot achieve with a regular run-in-the-mill comes-from-a-mix ice cream cone. Frozen custard is a special kind of ice cream that uses egg yolk solids to make the product extra smooth and creamy.

Mmmmmm... smooth....... creamy.

I know, I know, Shake’s Frozen Custard has been in Northwest Arkansas for like, ever, so why am I talking about it now?

Starting TODAY (and through the entire month of November), everyone can score a FREE Shake’s Frozen Custard cone!

That’s right, a FREE Shake’s Frozen Custard cone.

Everyone!

You can choose vanilla, chocolate or their new seasonal favorite, spiced pumpkin.

Yowsa!

1. How can you score a free cone?

Click on this Shake's frozen custard cone and it will take you Localiter’s facebook page. “Like” their facebook page and viola! You will receive a voucher for a free Shake’s cone.

The deal is one per person… but hellooo… if you have more than one person in your family you can have each one click the link. That’s a lot of free cones!

(If you’re the Duggar family reading this, yes, that means all 19-and-counting of you get a free cone. You deserve it.)

2. How can you score daily NWA deals?

Click on this Localiter logo to receive daily deals delivered to your inbox. It launches TODAY in Northwest Arkansas and EVERY DAY brings a new deal!

Want a sneak peak into some of November's featured deals?

I know that some will be Mama Carmen's espresso, Rick's Donuts, Boingo Bounce, and Bad Endz Salon. Deals are 50%-90% off at your favorite local restaurants, shops, spas and more. Not bad, not bad.

Of course, you know I am all about the food deals and will be tweeting, facebooking, and sharing them as they are announced. Doing my part. Spreading the love!

Happy November!

Eat well, my friends. Eat well.

Lyndi

Full Disclosure: I was compensated for this post and yes! I get the free Shake’s cone deal, too!

Field trip to Olive Ewe Sheep Farm, in Lowell.

noreply@blogger.com (nwafoodie) — Fri, 28 Oct 2011 22:12:00 +0000

You guys rock.

I love it when you share a new product, ingredient, restaurant opening or special dish. I love it that we all want to help each other discover. I love sharing back the wealth of greatness available in our beautiful neck of the woods.

Silja sent me a message the other day. “If you like lamb, I heard this was a great place…”

Lamb is my favorite special-meal.

Silja rocks.

I am now the proud owner of ½ a lamb. He/she was born in February of this year on one of the most beautifully peaceful and romantically enchanting farms that I’ve seen in a long time. The Olive Ewe Katahdin Sheep Farm in Lowell.

It is located just off of Hwy 540 and Hwy 264.

As I pulled up into the driveway of sheep herder (rancher? shepherd? sheep master?) Todd Stephen’s home, I was greeted with this storybook view.

Out came Todd with his trusty, loyal and majestic-looking sheepherding Pyrenees dog, Juco.

We spent some time talking about his sheep, Juco and his seventeen-acre farm. The herd even has a godmother, of sorts, whose name is Pinky Tuscadero. She’s the ringleader and gets her name for an unusual ritual she goes through when she births. She loses her hair and then gets a pinkish sunburn tint.

Looks how handsome she is.

She knows it. Flaunts it.

When I arrived, the sheep were grazing up on the hill. Talk about a view straight out of the movie, Babe. If Pinky opened her mouth and talked, I would not have batted an eye. It would have, somehow, seemed perfectly normal.

Then Todd said Watch this, watch what they do when I call them. Watch their heads pop up and they’ll come running.

Run, they did. Like the wind!

The last stop of the storybook tour ended with D-Mac, the gorgeous grunting gluttonous potbelly big. He’s starting to grow his tusks back.

He’s cocky about that.

You would think my spell check would no longer ask me to confirm the word gluttonous. Surely it reads my posts and sees how I eat.

I digress.

You were wondering about my ½ of lamb, weren’t you?

Best part of the day… my take-home bounty!

Soooo happy… that leg of lamb is just in time for Thanksgiving. Were you around when I shared my family’s famous Thanksgiving Day marinated lamb recipe?

Are you a lover of lamb, too?

The Stephens birthed 35 baby lambs this year and has them butchered locally. It looks like maybe, just maybe, there may be a bun in the oven for one of the ladies. A late season surprise.

The Olive Ewe Farm does not have a website but they do have a facebook page. Head on over there right now and check out their page and “like” it so you can be kept up-to-date on all the happenings at the farm, including pricing and availability.

Go on, do it.

Oh, another thing I learned during my visit with Todd is the easy digestibility of lamb for people with Crone’s disease. One of his repeat customers has the disease and is unable to eat beef or poultry. Apparently the fat in lamb is easy for him to consume. That makes me happy.

Lamb rocks.

I highly recommend you checking this local gem out. Maybe even split an order with a family member or friend.

My dad doesn’t know it yet, but he’s getting half of my bounty.

After all, it was he who introduced me to lamb chops, rack of lamb, and marinated leg of lamb.

It’s the least I could do.

Eat well, my friends. Eat well.

Lyndi

A beet salad to beat all salads.

noreply@blogger.com (nwafoodie) — Wed, 26 Oct 2011 11:56:00 +0000

Mmmm, beets.

You’ve had them before, right? No, No, I am not talking about the pickled beets that are gratuitously placed on a salad bar or buffet lane.

I am talking roasted beets. Boiled beets. Beets cooked overnight in a slowcooker.

Beets that bring out the warmth and depth of all things Fall.

Mmmm, see what I mean?

I’m sorry… did you just say that you’ve never had a beet experience like that?

You’re in for a treat.

A beet treat.

Yesterday I mentioned how the foods and treats I marveled, ooohed and awhhhed over in travel this year can be easily be replicated.

Let’s start with the over-the-top flavor explosion experience I encountered at an Upper East Side French bistro in New York City called Chat Noir Bistro. Dennis and I were having an it-is-our-last-night-so-let’s-go-for-it-foodie-dinner, and this charming slip of a cozy and intimate bistro was just the ticket.

I wanted to try everything different, you know what I mean, something that I wouldn’t normally have in my oh-so-normal life.

And there it was, on the menu. Roasted beet salad.

It arrived. My oh my! Wasn’t this an interesting dish to behold?

And then, the first bite. And the next bite. And the next bite. It was gone faster than I can write out the next bite.

Gone. Devoured. Evaporated.

Pure flavor explosion!

Our maitre ‘d was tickled pink over our discovery! He excitedly told me that he goes home and makes it for himself at night. And he told me how to make it for myself.

Yeah, it’s that easy to make.

And yeah, it’s that good.

So, thanks to Mr. French Bistro himself, you and I have a new foodie recipe that will impress, delight, and surprise your family and guests.

Chat Noir Bistro’s Roasted Beet Salad

Serves 4

Ingredients

1 apple

1 avocado

1 red beet

1 tablespoon blue cheese

1 tablespoon olive oil

Fine sea salt

Instructions

1. Boil water in pot on stove and drop in red beet, skin on. This should take about 30 minutes. Insert a knife into the flesh until it easily pushes through. Side note, You may want to crock pot overnight multiple beets or boil multiple beets so you can have some on hand… for tomorrow night when you will want to eat this again.

2. Remove beets from water. Wearing your dishwashing gloves, remove skin. It will easily come off but yes, it will be messy. Have paper towels close by.

3. It is up to you at this point. I like to put my beets in the fridge and have them cooled for a bit.

4. Dice up beet and put in bowl. (Make sure it is a bowl that won’t stain.)

5. Peel and dice up apple and add to bowl.

6. Peel and dice up avocado and add to bowl.

7. Add blue cheese.

8. Add olive oil.

9. Toss and add salt to taste.

10. Dish into bowls or make a beautiful presentation like the Chat Noir Bistro delivered. Next time I’ve got to do that!

What do you think? Easy, right?

You may also find yourself making this treat… just for yourself.

Because you can.

Eat well, my friends. Eat well.

Lyndi

Refreshed.

noreply@blogger.com (nwafoodie) — Tue, 25 Oct 2011 12:51:00 +0000

I am back from two weeks of glorious vacation, with my heart lifted, spirit stirred, mind motivated, and well, refreshed.

Contentedly refreshed.

All summer long I watched my friends head off on summer vacation and I thought Hurry Fall, I need you.

The wait was worth it.

I did miss you.

Let’s catch up.

There is so much to talk about.

And share.

And the food, the glorious food! Oh my, you are in for a treat this year!

The foods and treats I marveled, ooohed and awhhhed over in travel this year can be easily be replicated: smoked fish, snapper tacos, grilled fruit, Cuban-style black bean soup, empanada, cheesy jalapeno grits, and beet salad.

Look for these. They are coming!

I also have a ba-zillion Northwest Arkansas treats to share with you: tasting recommendations, burger reviews, everything-else reviews, and fantabulous giveaways.

We live in a beautiful land.

Here’s to Northwest Arkansas and the bounty to be discovered.

Let’s live life to the fullest!

Eat well, my friends. Eat well.

Lyndi

Flavored chicken broth.

noreply@blogger.com (nwafoodie) — Fri, 30 Sep 2011 15:29:00 +0000

Hello All,

Check out my guest post at themightyrib to learn about an incredibly easy tip for making your own flavored chicken broth.

It’s so easy you will marvel why you ever purchased canned/boxed broth in the first place.

You’re so foodie.

Eat well, my friends. Eat well.

Lyndi

I’m obsessed with Whole Food’s Chicken Tortilla Soup.

noreply@blogger.com (nwafoodie) — Fri, 23 Sep 2011 12:53:00 +0000

Just because the nearest Whole Foods is two hours away from Northwest Arkansas, doesn’t mean that we can’t participate in its awesomeness.

Whenever I’m in Tulsa or North Little Rock or wherever there is a Whole Foods, I make a beeline to the soup station. Their chicken tortilla soup (strangely though, I’ve never actually seen any tortilla in it) packs such a KA-POW of flavor that I just may be addicted to it.

I’ve been known to dream about it.

And drool in my sleep when dreaming about it.

My heart is now racing.

Okay, you may be wondering, “how can we participate in Whole Foods awesomeness since it is so far away?”

Answer: Their website! It’s overflowing with a bounty of recipes and tips! Sign up for their newsletter so you don’t miss anything.

Let’s talk about that chicken tortilla soup and the KA-POW factor. It’s good.

Realllllly out-of-this-world delicious.

It’s easy to make, too. And fast. Perfect for today.

Want the recipe?

TORTILLA SOUP WITH TOMATOES

Courtesy of Whole Foods

Serves 4 to 6 (so they say, my husband and I can easily polish this off in one sitting!)

INGREDIENTS

1 tablespoon olive oil

1/2 medium yellow onion, chopped

4 cloves garlic, finely chopped

1 serrano chile, finely chopped

1 teaspoon ground cumin

1 (28-ounce) can diced tomatoes

Salt and pepper

2 cups water (I use 1 cup water with 1 cup chicken broth)

1 tablespoon lime juice, more to taste

1/4 cup grated Monterey jack cheese

1/4 cup crumbled yellow corn tortilla chips (I skipped this, no reason, just because)

1 tablespoon chopped cilantro
(I added the equivalent of half of a roasted chicken. An easy way to do this is to buy a rotisserie chicken and half it yourself!)

INSTRUCTIONS

In a medium soup pot, heat oil over medium heat. Add onion and garlic and cook until the onion turns translucent, about 5 minutes. Add chile and cumin and cook a minute longer. Add tomatoes with their juices, water and salt. Cover the pot and cook gently, stirring occasionally, about 15 minutes. Stir in lime juice. Taste and adjust seasonings. Ladle soup into bowls and top with grated cheese, tortilla chips and cilantro. Serve immediately.

NUTRITION

Per serving (about 10oz/285g-wt.): 100 calories (45 from fat), 5g total fat, 1.5g saturated fat, 3g protein, 12g total carbohydrate (3g dietary fiber, 6g sugar), 5mg cholesterol, 480mg sodium

You’re going to love this, so enjoy!

Happy Fall!

Lyndi

Eat well, my friends. Eat well.

Vintage potato chip containers.

noreply@blogger.com (nwafoodie) — Mon, 19 Sep 2011 11:46:00 +0000

My friend Beth, The Food Adventuress, recently blogged about her favorite kitchen tools.

One of them completely was out of the ordinary. A surprising unexpected entry.

And, it was COMPLETELY adorable.

What was it?

One of her favorite kitchen tools was “the chip can.”

“The chip can” is an old-timey tin container that potato chips and pretzels used to be stored in and sold and often prominently displayed advertising for a shopkeeper. From what I can gather, these tins were in production in the 1930s and 1940s.

So why is “the chip can” one of Beth’s favorite kitchen tools?

Because she actually stores her potato chip bags within in!

Brilliant!

After reading her blog post, I actually came across several of these adorable vintage potato chip containers at the Tontitown Flea Market on Hwy 412. They are priced in the $11-$15 range, so they are completely affordable.

Okay, so perhaps having a vintage container with character (read: old) is not your decorating style… but the moral of the story is to look at something in a different light. What items do you have around your house that can be incorporated into a new resource?

In the case of “the chip can” what makes it so adorable to me is that it is breathing life into something ordinary. The humble potato chip.

Everything old is new again.

Lyndi

Eat well, my friends. Eat well.

Seven days of foodie giveaways… did you win?

noreply@blogger.com (nwafoodie) — Thu, 15 Sep 2011 04:52:00 +0000

I just hosted a weeklong celebration for my blog’s second anniversary. As a thank you for your support, I had all sorts of fabulous foodie giveaways. Awhhh, did you miss it?

It’s drumroll time…

Day 1 winner of every kitchen’s must-have, a Microplane grater/zester? Karol!

Day 2 winner of adorable vintage cooking pamphlets? Vicki W!

Day 3 winner of my favorite Medaglia D’Oro Instant Espresso Coffee? Rochelle!

Day 4 winner of add-something-special Inbru Vanilla Bean Coffee Flavor? Silja!

Day 5 winner of the fascinating ingredient, Rose Water (L’eau de roses): Debbie!

Day 6 winner of the newly opened Tusk & Trotter Restaurant $25 penguin bill: Debbie!

Day 7 winner of the new taste, Umami Paste (Taste #5): Tara!

Thanks for stopping by and checking in!

Lyndi

Eat well, my friends. Eat well.

2nd Anniversary giveaway week: Umami Paste (Taste #5)!

noreply@blogger.com (nwafoodie) — Wed, 07 Sep 2011 04:30:00 +0000

*** Update: #2, Tara, is the winner of the Umami Paste! ~Lyndi ***

(It’s Day 7, the final day)

Umami. The “extra” taste frontier. Have you heard about it? Experienced it?

Often referred to as the “fifth taste” after sweet, sour, bitter, and salty, umami was officially recognized as basic taste in 1985.

What does it taste like?

Here’s a great definition: “it can be described as a pleasant "brothy" or "meaty" taste with a long lasting, mouthwatering and coating sensation over the tongue.”

A savory deliciousness.

Mmmm… I’m going to use that phrase sometime today in everyday conversation.

What to experience umami for yourself?

Prize:

A lucky someone will be receiving a tube of Laura Santtini’s Taste #5 Umami Paste. This can be used as a condiment, seasoning, flavor bomb, garnish, quick pasta sauce or salsas, or in sauces and gravies.

Contest ends next Tuesday, September 13^th at midnight (CDT). I will pick a winner via randomizer.

Eligibility:

Leave me a comment, preferably with your twitter or blog name to make it easy to contact you. If you don’t have either, that’s okay, leave your name (need help on how to leave a comment?)

Comment question:

Q: What is your preferred “taste?” Sweet, sour, bitter, salty, or umami?

Want extra changes to win?

+1 extra entry: Tweet this giveaway (leave an extra comment to let me know!)

+1 extra entry: Facebook this giveaway (tag nwafoodie in the giveaway and leave an extra comment to let me know!)

No purchase necessary to enter. Contest void where prohibited. Contest open to members who are 18 years or older. Contest open only to US residents only.

Good luck!

Lyndi

Eat well, my friends. Eat well.

#2

2nd Anniversary giveaway week: Tusk & Trotter in Bentonville!

noreply@blogger.com (nwafoodie) — Tue, 06 Sep 2011 04:30:00 +0000

*** Update: #10, Debbie, is the winner! Congratulations! ~Lyndi***

(It’s Day 6)

Tusk & Trotter. Off the square in downtown Bentonville. Have you dined there yet?

My husband and I went recently and he declared, “best filet mignon I’ve had in Northwest Arkansas.”

Me? I had the lamb burger and it was p.e.r.f.e.c.t.

Now, I know not everyone loves beef or lamb, so don’t worry, there are plenty of unique menu items for you to drool over. The atmosphere is casual yet romantic. Park on the square and take a stroll during these cool almost-fall nights.

Prize:

A lucky someone will be getting a $25 penguin bill gift certificate to Tusk & Trotter, courtesy of NWArestaurant.

Contest ends next Monday, September 12^th at midnight (CDT). I will pick a winner via randomizer.

Eligibility:

Leave me a comment, preferably with your twitter or blog name to make it easy to contact you. If you don’t have either, that’s okay, leave your name (need help on how to leave a comment?)

Comment question:

Q: What menu item at Tusk & Trotter sounds the most interesting to try? If you’ve already been there, tell us what you ordered.

Want extra changes to win?

+1 extra entry: Tweet this giveaway (leave an extra comment to let me know!)

+1 extra entry: Facebook this giveaway (tag nwafoodie in the giveaway and leave an extra comment to let me know!)

No purchase necessary to enter. Contest void where prohibited. Contest open to members who are 18 years or older. Contest open only to US residents only… however this one really makes sense to those who live in the Northwest Arkansas area.

Good luck!

Lyndi

Eat well, my friends. Eat well.

#10

2nd Anniversary giveaway week: Rose Water (L’eau de roses)!

noreply@blogger.com (nwafoodie) — Sun, 04 Sep 2011 14:30:00 +0000

*** Update: #3, Debbie, you won! Congratulations! ~Lyndi ***

(It's Day 5)

Rose water.

It’s trendy yet has an old-fashioned vibe. Old is new again.

Rose water is extracted from the purest of rose petals via steam. You may have seen rose water pop up as an ingredient as you browse blogs, view cooking shows, and stay on top of foodstuffs from around the world.

Rose water's light and delicate notes can be added to delicate French pastry glazes and creams or added to sugars. Often it is added to Middle Eastern, Indian, and Greek foods such as baklava or rice puddings. SeriousEats has an entire article devoted to rose water recipes.

It’s so foodie.

Want some?

Prize:

A lucky someone will be getting a bottle of finest quality Rose Water from Nielsen-Massey Vanillas.

Contest ends next Sunday, September 11^th at midnight (CDT). I will pick a winner via randomizer.

Eligibility:

Leave me a comment, preferably with your twitter or blog name to make it easy to contact you. If you don’t have either, that’s okay, leave your name (need help on how to leave a comment?)

Comment question:

Q: What interests you most about using rose water?

Want extra changes to win?

+1 extra entry: Tweet this giveaway (leave an extra comment to let me know!)

+1 extra entry: Facebook this giveaway (tag nwafoodie in the giveaway and leave an extra comment to let me know!)

No purchase necessary to enter. Contest void where prohibited. Contest open to members who are 18 years or older. Contest open only to US residents only.

Good luck!

Lyndi

Eat well, my friends. Eat well.

Note: This post was pre-scheduled.

#3