Welcome to the last Friday Foodie Fix of 2010 and the last one I’ll be hosting. It’s been a lot of fun to focus on one specific food and have everyone share their recipes containing that food. I’ve kept them all so you can always go back via the top navigation bar to see past ingredients.
Starting in 2011 I will host a new weekly blog carnival. It will most likely be every Thursday and not be focused on a specific ingredient. This time it will focus on Real Food. Recipes where you are using whole food ingredients and not anything close to Semi-Homemade meaning you don’t cook a box of mac & cheese and then add in a can of green chilies. Sorry no Sandra Lee recipes here. These will be recipes you created in your own kitchens with single ingredients combined together making Real Food accessible to everyone.
We’re working on a cool badge you can use in your post and/or for your blog sidebar. You can grab that with the first posting of that carnival.
Also as usual, you will need to link back to that blog carnival page from your blog. It’s called sharing the link love. All it takes is a simple line of text: this recipe was shared on The WHOLE Gang for Real Food Thursdays. Something like that and of course, that is the hyperlink back to the page on my blog where you are sharing that recipe.
Yep, cooking with wine or any spirits for that matter. It’s New Year’s Eve tonight and you may be cooking up something special where you have a splash of brandy. Maybe you’re making my Captain Jack’s Chocolate Rum Cookies. Or maybe you have poached pears in wine. I really like using wine in my sauces and when braising beef or chicken. Below I’ll add a few more of my recipes using wine.
I can’t wait to hear what you are cooking with that includes alcohol. It can really add that extra flavor that makes the dish memorable. Please share it here by using the link below and as just mentioned about, please link back to this blog post with a note on your blog post with the recipe you are sharing. If that didn’t make any sense please let me know.