Recipe Ready Turkey Vegetable Curry and a Giveaway Reminder

You may still be staring down some Thanksgiving leftover stragglers. If not, then in a few weeks you'll have a rematch with the leftovers from your Christmas feast. But if any of this involves turkey and sweet potatoes, I've got a quick, easy solution for you!

I had a lot of turkey left after the holiday, 'cause I always roast the biggest one I can find - a 20-pounder, in this case. The oven's on anyway, so why not make a lot of food to feed loved ones, to nibble on for a couple of days, and to freeze? I also made some fabulous mashed sweet potatoes, which I think were my favorite part of the meal.

But as much as I love turkey sandwiches the day after the holiday - some good white bread, a schmear of mayonnaise, some crisp lettuce, and a thick slab of meat - we all know how low my boredom quotient is; it's virtually non-existent. And so, I seek to move beyond the sandwich, no matter how classic it may be.

I took some onion, some Indian spices, a pinch of red pepper flakes for heat, and some of the dark meat that's better suited to cooking than to placing between bread slices. Then I stirred in some leftover yams and - for beautiful, bright color and a boost of nutrition - some of the Bird's Eye Recipe Ready vegetables I'd been given a coupon for, so that I could try them. A splash of coconut milk to enrich it all, and I had a dinner that took maybe 20 minutes to cook but which offered enticing aromatherapy and a vibrantly flavorful dish with an underlying note of sweetness. If I may say so myself, it was stellar!

By the way, while we're talkin' 'bout food: have you entered my giveaway to win a $75 gift card from Whole Foods? If yes, then that's excellent - good luck! If not, why not??? This is free shopping money for holiday gifts and feasting - what's not to love? Click here and enter now!


Turkey Vegetable Curry

2 tablespoons oil
generous pinch of red pepper flakes
1/2 teaspoon cumin seeds
1-1/2 teaspoons curry powder
generous pinch of kosher salt
1 small onion, chopped
2 cups chopped turkey, dark meat preferred
1/2 cup mashed sweet potatoes
1 cup Bird's Eye Primavera Blend Recipe Ready vegetables
1/2 cup coconut milk
rice, for serving

In a large skillet, heat oil over medium heat. Add red pepper flakes, cumin seeds, curry powder, and salt; cook for 1 minute. Add onion and cook 2-3 minutes, stirring occasionally, until starting to soften. Add turkey and cook 2-3 minutes.

Stir in sweet potatoes and vegetables; stir in coconut milk. Cook 2-3 minutes, until sauce is thickened and mixture is heated through. Serve hot, over rice.

Makes 4 servings.

A Whole Foods Holiday Giveaway

"This holiday season, Whole Foods Market is placing a spotlight on mushrooms – both wild and cultivated. Want to try some?"

Sure you do!

Of course, I did, too, when my friend Susan at Whole Foods sent me an email containing that very question and offering me a $75 gift card to go shopping with to make beautiful mushroom dishes. She also offered me another $75 card to give away - yes, give away! - to one lucky Food Floozie fan.

Although I know the usual giveaway procedure is designed to get followers on various social media, it's really just an annoying Lady Gaga-ish way to beg for attention; it seems as though you have to "like" 83 pages, follow 192 accounts, and sacrifice a goat at Wrigley Field ... pffft. We keep things simple, here - no fancy kitchen equipment, no exotic ingredients, no Rafflecopter.

So this giveaway is very easy, because my only interest is in making sure that one of my friends gets to go on a Whole Foods shopping spree for the holidays: leave a comment answering a question (see below) ... that's it! The giveaway starts today and will end on Friday, December 6 at 9 a.m. EST; I'll randomly select a winner from the comments (only one comment per person). I'll let the winner know by email, and will need a response by 9 a.m. on Saturday, December 7. If I don't hear by that time, I'll go to the runner-up. I'll need your mailing address (U.S. addresses only), and will get your gift card out to you right away!

Before you go on your mushroom shopping spree, remember that:

- Mushrooms remain freshest when they’re not too dry or too damp
- Refrigerate mushrooms in a paper bag or container that allows cool air to circulate
- Mushrooms absorb water easily and should never be soaked
- Clean mushrooms with a damp cloth or rinse briefly and dry with a towel
- Use a paring knife to trim stems as needed.

Since Whole Foods is featuring mushrooms for the season - everything from the simple and savory to the elegant and exotic - you should go buy a variety and make some of my favorite dishes, or some provided by the chefs at Whole Foods:

Creamy Noodle Kugel with Three Cheeses

Baked Chicken with Morels and Leeks (one of Jeremy's very favorite dishes!)

Roasted Fennel and Mushrooms

Hamburger Gravy with Mashed Redskin Potatoes

Pasta Rags with Fennel and Mushrooms

Mushroom Spinach Pita Sandwiches

Stuffed Portobello Mushrooms

Asparagus Bread Pudding

Quesadillas Italiana

Mushroom Stuffing with Shallots and Fresh Herbs

Wild Mushroom Tart

Mushroom and Gruyère Quiche

Mushroom and Chard Bruschetta

Mushroom Bourguignon

Smoky Mushroom Gratin

Mixed Mushroom Soup

Mushroom and Spinach Breakfast Puffs

Mushroom Crêpes with Creamy Mushroom Filling

Mushroom and Brie Phyllo Bites

So, now, enough blathering! Leave a comment telling me what you might make with your mushroom assortment, and YOU could win a $75 Whole Foods gift card for your holiday shopping! Remember, only one comment per customer, and I'll randomly select a winner on Friday morning. Be sure you leave your email address, so I can contact you.

Good luck!!!

Baked Chicken with Morels and Leeks

National Cake Day + A Whole Foods Giveaway

It's National Cake Day - gotta love it!

You've also gotta love today's giveaway! Many thanks to Whole Foods Market for its generous offer of a $25 gift card, so that one lucky reader can try some of their new products!!!

"This month, Whole Foods Market is debuting more than 30 NEW frozen foods under our Whole Foods Market™ line (appetizers, entrees and desserts – oh my!). With gourmet flavors at value prices, these items offer easy dinner and entertaining solutions -- just in time for the holiday madness ....

Be prepared to change the way you think about frozen foods. Taking cues from cuisines around the world, Whole Foods Market’s offerings include everything from Tandoori Chicken Samosas and Vegetable Egg Rolls to Wood-Fired Buffalo Mozzarella Pizza with Cherry Tomatoes and Gnocchi alla Sorrentina. We have decadent dessert options, too, like Chocolate Lava Cakes and Caramelized Panna Cotta for a sweet finish to every meal.

While we all love to cook and prep homemade meals, it’s nice to have tasty alternatives for those nights when you just want to kick back and relax without the greasy takeout or the restaurant check. Plus, as with all Whole Foods Market products, you’ll find absolutely no artificial flavors, bleached flours, hydrogenated fats or high-fructose corn syrup in these new products. In short -- your personal chef has arrived!"

So, who's ready to win???

Here are the terms:

- Leave a comment below telling me what your favorite kind of cake is and how you intend to celebrate today's holiday. Only one comment, please; extras won't count.

- Be sure to provide your email address in the comment, so I can let you know if you're the winner.

- The giveaway begins as soon as this post goes up, and will end on Monday, December 3 at 9 a.m. EST. I'll use Random.org to pick a winner, then send an email to let you know you've won.

- If I don't hear from the winner by 9 a.m. EST on Tuesday, December 4, I'll go back to Random.org to pick a new winner.

- Once the winner has been established, I'll need to get a mailing address to send you the gift card. Then you can shop your little heart out!

I think that's it - I don't have either the time or the inclination to see if folks are sacrificing their firstborn on Twitter or Facebook, so giveaways are always simple here.

Whether you use your gift card to buy the new frozen items or to buy the ingredients to make this lovely cake (which was a huge hit at my Thanksgiving dinner), free food is always welcome!

Pumpkin Streusel Cake
(adapted from a Martha Stewart recipe)

Remember what Julia Child once said: "A party without cake is really just a meeting."

Cake:
1/2 cup butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
1 15-ounce can pumpkin puree
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
2-1/2 cups flour

Preheat oven to 350F. Grease a 9"-square baking pan.

In a large bowl, combine butter, sugar, and brown sugar; stir in eggs and pumpkin. Mix in baking soda, salt, cinnamon, ginger, nutmeg, and flour. Pour batter into prepared pan.

Streusel:
1 packet Maple & Brown Sugar instant oatmeal
1/4 cup flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, melted

Combine oatmeal, flour, brown sugar, and cinnamon; pour butter over everything and stir to mix thoroughly. Sprinkle streusel evenly over cake batter.

Bake cake for 45 minutes, until a tester inserted into the center comes out clean. Let cool completely.

Glaze:
1 cup confectioners' sugar
2-1/2 tablespoons apple cider

Whisk together confectioners' sugar and cider; drizzle glaze over cooled cake and let set.

Makes 9 generous servings or 12 more reasonably sized ones.

The Best Ticket Giveaway Ever!

I am offering the best giveaway ever, if you either live in the Detroit area or are willing to travel here for an exceptional event!

The Children's Leukemia Foundation of Michigan - "an independent nonprofit foundation whose mission is to provide and promote compassionate, personalized support to people in Michigan affected by leukemia and other related disorders" - is preparing for an exciting fundraiser.  (This is the same amazing charity that benefited from BRU Fest this past summer.) The event will feature fabulous food, world-class wines, award-winning chefs, and an opportunity to have fun while supporting an exceptional cause:

What a way to cork-off the season! The CRUSH MICHIGAN signature series of events will celebrate its fifth year with the CRUSH Birmingham 2012 Wine and Food Classic to be held on Saturday, September 22, 2012 at 6:30 p.m. at the Townsend Hotel in Birmingham, Michigan.

There will be 12 local executive chefs in attendance, featuring gourmet dishes. Wine personalities and Master sommeliers will describe, advise, and recommend some of the year’s most exquisite wine choices and pairings. There is also a CRUSH After Hours following the main event.

The mission of CRUSH MICHIGAN continues to be that of creating world-class regional wine and food fundraising events for the benefit of Children’s Leukemia Foundation of Michigan, an independent non-profit foundation serving families throughout the state of Michigan.

Did I mention that several James Beard Award finalists and semi-finalists are among that stellar crowd of chefs who'll be feeding guests? Look at this unbelievably impressive list of participants:

Brian Polcyn

Brian Polcyn, Chef and Proprietor, Cinco Lagos, Milford, and Forest Grill, Birmingham

Michael Laiskonis, Chef, The Institute of Culinary Education, New York

Myles Anton, Executive Chef, Trattoria Stella, Traverse City

Jim Barnett, Executive Chef, Westin Book Cadillac, Detroit

Jim Bologna, Executive Chef, The Rugby Grill, The Townsend Hotel, Birmingham

Daniel Campbell, Executive Chef, Tallulah, Birmingham

Luciano Del Signore

Michael Connery, Executive Chef, Capital Grille, Troy

Luciano Del Signore, Executive Chef, Bacco Ristorante, Southfield

Steven Grostick, Executive Chef, Toasted Oak Grill, Novi

Paul Grosz, Executive Chef, Cuisine, Detroit

Guillaume Hazael-Massieux, Executive Chef, La Becasse, Maple City

John Korycki, Executive Chef, Zazios, A Modern Italian Experience, Kalamazoo and Birmingham

Matt Millar, Executive Chef, Reserve, Grand Rapids

Bartholomew Broadbent

James Rigato, Executive Chef, The Root Restaurant and Bar, White Lake

Ron Edwards, Master Sommelier, Wine Consultant and Educator, Wine Talk Radio Host

Madeline Triffon, Master Sommelier

Claudia Tyagi, Master Sommelier

Bartholomew Broadbent, Broadbent Selections, San Francisco, California


Tickets to this extraordinary event cost $250 ... unless you can win a pair.

That's right: I've been given the opportunity to host this giveaway so that you - yes, you! - might win 2 tickets to CRUSH Birmingham 2012, so you and a date, partner, friend, loved one, whomever can join me at the party and enjoy swoon-worthy dishes and wines while supporting a great cause!!!

Here are the details:

- Leave a comment below telling me that you'd love to win tickets to this fabulous party and would be able to attend.

- Make sure you leave an email address, so I can let you know if you've won.

- The giveaway begins today, and will end at noon on Sunday, September 16.

- I will use random.org to pick a number, then send an email to the winner; you'll have until 8 a.m. on Monday, September 17 to respond, or I'll choose another number.

- The folks at Identity P.R., who are so generously providing tickets to CRUSH Birmingham, will contact the winner by email to confirm names and ages for you and your guest.

- You've gotta find your own way to Birmingham (it's a suburb of Detroit, for non-locals); sorry, no air fare or gas money included in the deal!

- The winner's name will be added to the VIP list, so all you'll need to do is check in at the door when you arrive.

So leave a comment and try to win the tickets! Post this on Facebook and Twitter and whatever other social media you can think of! Send it in an email! Get the word out, because The Children's Leukemia Foundation of Michigan is such a great cause, and this is going to be an amazing party to benefit sick kids and their families.

Dijon Devilled Eggs + Giveaway Winner

Okay, first things first: Mazal Tov to Candace, of Mi Chiamo Candace - she's the grand winner of the Whole Foods mango giveaway ... yay!!!  (Do your best Kermit the Frog arm wave while you say that!)  I'd have sent mangoes to everyone, if I could have!  I'm hoping to do another giveaway of treats (cookies - another yay!) in the next few weeks, so stay tuned for that one.

Next item on the list: Unfortunately, there was a delay in getting my Once Upon a Loaf guest post going on Monday ... computers, meh!  Whaddya gonna do with 'em???  Necessary evils.  So, go on over today and read all about my adventure in making matzah for the first time - it was so much fun!

Now, on to today's entertainment ....

At one of the Seders I attended at Passover, the topic of devilled eggs came up.

Everyone has a favorite recipe; some add chopped ham or salami, some add hot sauce, some add horseradish, some add dill.  There is no wrong way to make these simple but delicious treats!  And since I always like to tinker with things, I make the base with mayonnaise, Dijon mustard, and dill, but often add other items according to my whims.

These are one of Jeremy's favorite foods, so I usually make them for holidays.  They were ideal for both Passover and Easter, but can be served at picnics and barbecues and "just 'cause."

Dijon Devilled Eggs

6 hard-boiled eggs, peeled, halved lengthwise
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon dried dill
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon prepared horseradish

Carefully pop the yolks out of the eggs and place them into a small mixing bowl.  Place the whites onto a serving plate.

To the egg yolks, add the mayonnaise, mustard, dill, salt, pepper and horseradish; mix well.  Use a small cookie scoop (if you have one) and place the filling into the cavities of the egg whites.  Decorate the plate with pea shoots or fresh dill or edible flowers or some other colorful splash.

Makes 12 devilled eggs.

Matzah 'n' Mangoes (and a Giveaway!)

Lotsa news 'round here!

1) If you've got some spare time and you'd like to read my review of The New York Times Passover Cookbook, then go to page 24 of this month's issue of The Washtenaw Jewish News.  Find out why I like to schmear grape jelly on my matzah, and where I learned to do it.

And 2) I'm hosting a giveaway ... yay!

A charming woman named Susan, who works in Marketing and Community Relations for Whole Foods Market, sent me an email the other day with a fabulous offer: a case of 16 Ataulfo mangoes [ah-tah-UHL-foh] to play with and a case for one of my astoundingly wonderful readers (those in the U.S., that is ... sorry to others!).

Entry is easy: all you have to do is leave a comment below saying that you'd like to win, tell me what you might make with the mangoes (or just that you intend to eat them "as is" with no fuss), and make sure I can reach you by email to let you know if you've won.  It would be great if you could "like" Whole Foods on Facebook, too, 'cause they've been nice to us.  Oh, and only one entry per person even if you leave more than one comment; the first one will be the one that counts. It's easier and more fair that way.

This one is going to be fast and furious: the deadline is Wednesday, April 11 at 9 a.m. EDT, and I'll use Random.org to pick the winner.  If I notify you of winning, you'll have 'til 3 p.m. EDT to acknowledge it; if you ignore me, I'll move on down the road to the next in line.

This timing probably seems a bit odd ... here's the scoop.  The mangoes are only being featured for a short while.  Observant Jews won't be using the computer from sundown on Thursday the 12th through sundown on Saturday the 14th because of the end of Passover (Jewish law ... it's complicated), so finding an email announcement or responding to it wouldn't be possible.  And procrastinators have to worry about their taxes ... oy!  It seemed easier to just do it quickly, before the weekend.

If you're the winner and you live near a Whole Foods, Susan can arrange for you to pick up the goodies at the closest store; if you don't live near a Whole Foods, she'll have them shipped to you.

That's it!

Chag Pesach Sameach! [HAHG PAY-sahk sah-MAY-ahk] = Happy Passover!

Hodgson Mill Giveaway!!!

You'll have to go on a bit of an adventure if you want to find my recipe for Asian-Style Lettuce Wraps, which is a great way to use up turkey leftovers after the Thanksgiving feast: it's on AnnArbor.com's Food & Grocery page.

I write for AnnArbor.com Monday-Friday, and have been crossposting from ye olde blog in recent months due to a lack of time. But I'm trying to vary the routine a bit, so that you have reasons to check out both offerings! So one site has a recipe today (and lots of other fabulous goodies, too!), while the other - this one! - has a giveaway.



I'm participating in a food bloggers' baking contest, and one of the rules states that contestants should host a giveaway. And it's a giveaway for a fabulous prize from a great company! I'm proud to offer this opportunity today to U.S. residents (the company's restriction - sorry foreign friends!).

Hodgson Mill - "a family owned company with more than 125 years' experience producing delicious stone ground, whole grain and organic foods ... with no artificial preservatives, additives or colorings" - is offering a $25 gift certificate to its online store for the lucky winner!!! You can choose anything from flours to pastas to gluten-free items to mixes ... it's up to you.

Entry into the fray is easy, trust me. You don't need to "like" me on Facebook or follow me on Twitter, though of course you're always happily welcomed there ... :) I'd like it if you followed me here but, truth be told, I don't have time to check up on that.

So here 'tis: all you have to do is leave a comment below saying that you'd like to win, and make sure I can reach you by email to let you know if you've won. That's all! Oh, and only one entry per person even if you leave more than one comment; the first one will be the one that counts. It's easier and more fair that way.

I'd have the grandpuppy pick a number from all the valid entries, but he'd probably eat it. So I'll use Random.org to pick the winner. I'm too cheap, though, to pay $4.95 or whatever the fee was to earn entitlement to the winner widget. (I glanced over the seemingly endless terms, so I'm not 100% sure of it all.) You'll just have to trust me when I announce who wins, rather than my being able to post the box that shows the winning number. I hope you all know me well enough to know I'll play nice! And I work at a religious institution, so have no fear - God knows where to find me if I don't do this fairly.

The deadline is Sunday, November 27 at 8:00 a.m. EST. If I notify you of winning, you'll have 24 hours from when I send my email to acknowledge it; if you ignore me, I'll move on down the road to the next in line.

When you leave your comment, you could also tell me whether you're serving "stuffing" or "dressing" at your Thanksgiving feast, as well as how loaded it is or whether you like simpler versions, but that's not at all required for admission to the party. I just like to talk about food and to learn what people's preferences are! And I'm always fascinated by regional language quirks, so I'm intrigued by the terminology.

I'll start the conversation: I make a simple stuffing that's half-cornbread, with pecans and dried cranberries stirred in. It's baked in the turkey, which is why it's "stuffing" at my house - stuffed into the beast - rather than "dressing." My recipe won a prize several years ago in a Rachael Ray contest; if you're interested, it can be found here. (It's my recipe, by the way, even though my name doesn't appear to be found anywhere.)

Good luck to everyone!!! And have a lovely holiday!




Image by Cool Text: Free Logos and Buttons - Create An Image Just Like This

New Year, New Look, New Header!!!

Is this cool, or what??? I won the blog header giveaway hosted by the amazing Lindsey of TexaGermaNadian, who has given me a FABULOUS new look for the new year (whether 2011 or the Year of the Rabbit, take your pick)!!!

Lindsey was wonderful to work with, especially given how vague I was -- I had no clue what I wanted, or even what the possibilities were. But it was clear that food needed to be featured -- perhaps more food, less floozie on this one? -- and that I'm a colorful kinda gal who needed something fun. And lo and behold, with the only minor modification having been to add some cakes and treats into the pictures (rather than only healthy food, 'cause I'm quite the omnivore with a gargantuan sweet tooth!), this was a fait accompli!

So be sure to tell me what you think, and also to go over and share some love with Lindsey. She's a lot of fun and just wonderful to know; and how else would we even have met, given that she and her hubby are very far away in Germany??? Gotta love the opportunity to wander through cyberspace and find some special blogging buddies!!!

If you'd like a new look for your own space, see what you can work out with Lindsey -- it's abundantly obvious how talented she is ... :)


And don't forget to grab the new button along the left sidebar!!!

I Won -- I'm So Excited!!!

Quick post this morning ... um, this afternoon. (How did it get to be past 12 without my realizing it???)

I am very excited to announce that I won a gift card to Applebee's, one of Jeremy's favorite places to eat! Karen of the warm, wonderful, witty and wise I Made It Through the Rain recently announced a giveaway in honor of having reached 75 followers; entrants had to state which store or restaurant they would choose from an assortment of offerings, and the winner would then receive a $20 gift certificate to that selection.

So I checked my email today, as always, and ... lo and behold, I'd won!!! Here is a link to the video where Karen draws a name -- my name, no less! Tom was so excited to hear my name, and Jeremy was thrilled to hear the news; he's already planning what to order ... :)

MANY, MANY thanks, Karen -- I didn't win anything at a pie contest I entered last night (post to follow sometime this week), but this more than makes up for it!!! And, of course, our trip to Applebee's will be another opportunity to enthuse and effuse about food, family, and the friends that I've made through this adventure in cyberspace ....

L'Chaim -- To Life!

In Judaism, the number 18 possesses tremendous significance.

According to Gematria (the practice of assigning numerical values to Hebrew letters) the two letters to your right, when added together, total the number 18. These two letters, when placed next to each other as seen in the picture, form the word chai [HIE] ... and chai means "life." (Note: Say the "h" sound way, way back in your throat ... it's actually a sorta "coughing up a hairball" sound, rather than just a breathy one. But I digress ....)

Thus, in Judaism bestowing anything in the amount of 18 is considered to be life-giving.

It is traditional for Jews to give gifts in multiples of 18 (i.e.: $18 as a birthday gift, or an $1800 donation to one's favorite charity) because the number is deeply invested with good. And so, as I've watched with pride and joy as the number of my beloved followers increases each day -- officially reaching 180 yesterday, an abundance of chai!!! -- it occurred to me that I should celebrate by offering a present.

I'm not going to make this complicated -- you don't have to "like" 843 of my friends on Facebook and change your profile picture to a photo of my dog, or visit an office supply website and tell me which size of paper clips you like best. You don't have to tweet a haiku about my pedicure every 22 minutes, or write an original screenplay about the contents of my refrigerator and then post your movie on YouTube. You don't have to wash Jeremy's car and rotate the tires for extra brownie points. There are no (well, almost no!) hoops to jump through because this is not about promoting me, but rather about thanking YOU.

What can you win, perchance? I debated that for awhile. It would have to be small-ish and lightweight, in order to not cost me a week's grocery money to ship it. It would have to be unique and pretty, rather than some ol' bottle of Metamucil that you could buy for yourself at the drug store. It would have to be useful 'cause I hate the Sisyphian task of dusting, and so any item that demands to be dusted has to earn its keep. So, what did I decide upon ...?

This very pretty glass dish which I really like so much. I want to send it to a good home, invested with chai.

It's about 9-1/2" x 4-1/2", so I could see this being used to serve small things like nuts or pretzels at a game of Mah Jong. Perhaps line up rows of Oreos at an informal party? Hey, maybe use it for something other than food ... gasp! Place your jewelry into it at night, or use it as a dish for little decorative soaps. Use it to hold a few candles -- that would be really pretty! The choice is yours, if you are the lucky winner.


And so, how do you become the lucky winner, you ask??? As I said before, it's very easy to enter the lottery:

1. Please be an official follower rather than a fair-weather friend. The whole point of the gift-giving is to thank my followers for helping my blog and my audience to grow.

2. Please leave a comment on this post telling me that you'd like dibs on winning the dish. I won't presume that every one of my following friends might be willing to swan dive into an itty-bitty bucket of water for the privilege of owning it, and I wouldn't want to send it to someone who doesn't really care about it. So only those who indicate interest will be included in the lottery. And you only need to comment once, rather than 53 times for extra chances; then everyone has an equal shot.

3. The entry period begins today when the post goes up and will end one week later on Friday, June 25 at 9 p.m. EDT.

4. The winner will be selected using Random.org on Friday night, June 25 after the deadline for entries has passed.

5. Please be sure that your email address is either in your comment or in your profile, so that I have an easy way to contact you and let you know you've won.

6. The winner will have 48 hours to respond to the congratulatory email I will send notifying her/him of having been selected, or else a runner-up will get a chance to claim the prize.

7. With apologies to those who don't live within the designated area, for the sake of postage costs I am limiting this to those living in the contiguous 48 states.

I think that's it. If I've forgotten anything important with regard to information about the dish or something I should have included in the rules, please feel free to let me know. Jeremy will happily tell you that my brain is a sieve, so I know there's a chance that I missed a critical detail in my zeal to say "thank you" to all of you for your encouragement and kindness and support ... :)

To each and every one of you, a hearty "Todah Rabbah" ([toh-DAH rah-BAH] = "Thank you") and "L'chaim!!!" [luh-HIE-im] ... "To life!"