September 2007 Events

EVERY WEEKEND - Weekend Herb Blogging hosted by Kalyn's Kitchen. And when food bloggers need a bit of escapism, there's Weekend Baby Blogging. Your bases are definitely covered.

WEEKLY - Presto Pasta Night. Channel your inner comfort food muse and join in the new, fun weekly event. Hosted by Ruth at Once Upon A Feast, complete details to participate can be found right here.

WEEKLY - ARF/5-A-Day. Hosted by Cate at Sweetnicks every Tuesday night. Have you recently made a recipe with fruit and/or vegetables? Then this is perfect for you. Come on and join in the fun - complete details are right here.

ONGOING - World Bread Day - After Hours Party. For those that missed out on the recent 113-entry roundup for World Bread Day, this is your chance to join in the fun. Complete details can be found here.

MONTHLY - Weekend Breakfast Blogging. Saffron Trail hosts this event. Complete rundown is here.

MONTHLY - Cooking with Tea Contest sponsored by Tea Chef. Experiment with different ideas to develop the best recipe with that tea, then send it in with a picture. Every month new recipes are posted for community voting (look for the "Vote for this Recipe" links). The highest-ranked recipe will win a fabulous tea-related reward and the acclaim of the community!

MONTHLY - Carnival of Dining Out. Come celebrate your favorite place to eat in this new monthly event. Entries are due by the end of the month, and complete information can be found here.

MONTHLY - POTATOES ... How do you find them? Great? OK? Routine? Boring?
In any which case, just cook up something with this universal tuber, take pictures, and publish them along with the recipe & a write-up on your blog on the 1st of March. That would be your entry to the March edition of Jihva for Ingredients hosted by Vaishali on my blog Happy Burp. Wanna go for it?

MONTHLY - FOOD BLOGGY PETS OF THE MONTH. Peanut Butter Etouffe is doing a monthly round-up featuring all your pets. Come join in the fun - all the details are right here.

NOW UNTIL SEPTEMBER 1st - TGRWT #5. Chocolate and Oranges, Chocolate and Bananas, Chocolate in Risotto... Chocolate in... MEAT? Some may be appalled by the very thought of adding meat to chocolate, or vice versa. However, science tells us that the two were just MADE for each other! Don't believe me? Well try it out for yourself and join TGRWT! This is how you can participate in TGRWT #5:
1. Prepare a dish that combines chocolate and meat. You can either use an existing recipe (if there is any) or come up with your own.
2. Take a picture of the dish and write an entry in your blog by September 1st with TGRWT #5 in the title. Readers will be particularly interested in how the flavour pairing worked out, so make an attempt at describing the taste and aroma and whether you
liked it or not.
3. A round-up will be posted here (with pictures). Please send an email to tunasushister@gmail.com with the following details:
Your name, URL of blog, URL of the TGRWT #5 post and a picture for your entry in the round-up. If you don't have a blog, email me your name, location, recipe and a brief description of how it worked out and I'll be glad to include it in the final round-up. Complete details can be found here.

NOW UNTIL SEPTEMBER 3rd - La Festa al Fresco 2007: Tutti a Tavola. Hosted by Ivonne of Cream Puffs in Venice and Lis of La Mia Cucina. The first La Festa al Fresco was last year. The premise is very simple: prepare a dish using a fresh, seasonal ingredient. You can prepare any dish you like. It can be an appetizer; a soup; a salad; a meat, fish or vegetarian dish; a dessert or even a beverage. The only rule is that it must feature a fresh, seasonal ingredient, preferably something that grows in your neck of the woods. Post about it by midnight on September 3, 2007. Send an e-mail to Lis (lamiacucina67@gmail.com) or Ivonne (creampuffsinvenice@gmail.com) and include your name, blog name and blog address. Also include a link to your post and 100 x 100 pixel photo of your dish.

NOW UNTIL SEPTEMBER 10th - Monthly Mingle. The theme this time is Liquid Dreams. Cocktails, aperitifs, milkshakes, smoothies or lassi. Add a splash of alcohol or keep it pure. Shake it, stir it or blend it - just mix up a refreshing drink. Serve it hot or cold but I need it in a glass. Whatever you concoct make sure it satisfies all our Liquid Dreams! Complete details are here.

NOW UNTIL SEPTEMBER 16th - WEEKEND COOKBOOK CHALLENGE. The theme this round is Show and Tell and it's being hosted by Sara of I Like To Cook. All the information you need can be found here.

NOW UNTIL SEPTEMBER 20th - BLOG PARTY #26. This month, Stephanie from Dispensing Happiness kicks off her next blog party with a theme of "It's What's Inside." Interested in joining in the fun? Check out the deets right here.

NOW UNTIL SEPTEMBER 21st - EDIZIONE SPECIALE - NOVEL FOOD. We may have a dish that is associated in our mind with a novel. In recent weeks Lisa of Champaign Taste and myself have been talking about food mentioned in the Montalbano novels and Lisa came up with the idea of launching a food in novels event. We are co-hosting it and look forward to hearing interesting literary and culinary stories. Complete details can be found right here.

NOW UNTIL SEPTEMBER 24th - SUGAR HIGH FRIDAY (SHF) #35. Theme: The Beautiful Fig. This is the time of year to celebrate the glory that is the fig. Prepare a sweet using figs in any form (fresh, dried, etc.) and then post about it. The deadline for submissions is midnight on Monday September 24th. The round-up will be posted on Friday September 29th. Submissions should be mailed to Ivonne (creampuffsinvenice@gmail.com) of http://www.blogger.com/www.creampuffsinvenice.ca. All the deets can be found right here

NOW UNTIL SEPTEMBER 29th - IN THE BAG. The idea behind this new event is to promote the best of seasonal food, and as such this time around people are encouraged to cook up a dish (or two) with whichever fruits are seasonal where they come from. More information can be found here.

NOW UNTIL SEPTEMBER 29th - HAY HAY IT'S DONNA HAY #15. This go 'round, this fun and festive event is being hosted by TriniGourmet and the theme is Tarts (sweet, savory, have your pick). Entries submitted for HHDD must be made specifically for this event, although photos may be submitted to Does My Blog Look Good In This. The host will select, make and post the original Donna Hay recipe without any changes. Participants may make the same recipe as is, or put their own spin on the recipe by altering the ingredients whilst remaining with the theme. Entrants should include a link to the host in their post. Entries can be made at any time once the event has been announced but must be posted and emailed to the host by the closing date. The deadline for entries to be posted is September 29th, 2007. The roundup will be posted on with voting to follow for a week afterwards. The winner will be announced October 13th, 2007. Please post your entries and clearly mark them as an HHDD# post. After you post, please send an email to HHDD@TriniGourmet.com with the following information: your name, the name of your blog, your recipe’s name or title, your location, and the permalink to your HHDD post. Complete details can be found here.

NOW UNTIL SEPTEMBER 30th - JIHVA FOR INGREDIENTS. This month the theme is Banana. To participate in this event:

1. Prepare a dish with banana (green or ripe), flower, stem, or any other part of banana plant, and post it on your blog in the month of September. The choice of recipe is not restricted to Indian cuisine.

2. Please link to this event announcement: http://ahaar.blogspot.com/2007/09/jfibanana.html

3. Send your recipe with the name of the recipe, name of your blog, permalink of the post and a picture (400x250) of your blog post to ahaarmail@gmail.com. Please include JFI in your subject line. Let's celebrate banana and the banana plant this month.

NOW UNTIL OCTOBER 1st - TRGWT #6. African Vanielje at Vanielje Kitchen is hosting this month's molecular gastronomy event TGRWT #6 (They Go Really Well Together). The event is not as difficult as it sounds and no molecular science degrees are required. It is based on the premise that certain foods which may share certain molecular similarities, should go really well together. This month the challenge is to pair apple & lavender. To participate people, check out all the details right here.

NOW UNTIL OCTOBER 7th - BRITISH FOOD FORTNIGHT. Celebrate the best of British by cooking a traditional British dish with British ingredients, or a British dish with your local ingredients. This is the first food blogging event hosted by Hippolyra at Fuss Free Flavours, full details to be found here.

NOW UNTIL OCTOBER 8th - YES, OF COURSE YOU CAN PAIR GARLIC WITH THAT! This new, one-time event is being hosted by the lovely Danielle at Habeas Brulee. I’ve never tried garlic with peaches, but I bet I could make a pretty good barbecue sauce with the two of them together, at least. The Greeks haven’t thought up every delicious food combination that can possibly exist. That’s the joy of food blogging - we can experiment and discover wild new creations, and sometimes they are great successes! To participate in Yes, Of Course You Can Pair Garlic With That!, all you have to do is cook a dish that pairs garlic with something it’s not usually paired with. I have a really strong preference for seeing garlic/hazelnut dishes, but any unusual garlic pairing is fair game. Have fun with this! Complete details can be found here.

NOW UNTIL OCTOBER 15th - Think Pink for Pinktober. Hosted by Minko of Couture Cupcakes. To coincide with Pink Ribbon Day in Australia on October 22, I am inviting people to make a pink dish and post it (or email me photo, recipe and story) by 15 October. To enter, you must make a dish that is either pink or uses a pink ingredient (I will accept red) e.g., guava, pink grapefruit, etc. Your post must include the recipe. Optional - a story of how breast cancer has affected you or why supporting breast cancer research is important to you. Post it on your blog by 15 October. Once you have posted your entry, email me at minhnieme@gmail.com with the following details: Your Name, Your Blog, Title of post/recipe, URL to post,
photo. I will do a round up of all entries on 16 October. You will then be able to vote for your favourite entry (will be a poll). The 3 most popular entries will be announced on Pink Ribbon Day on 22 October. Complete details can be found here.

NOW UNTIL OCTOBER 16TH: MEATLOAF APPRECIATION DAY Meatloaf: You can make it from a classic pork-veal-beef mixture or with lean ground turkey. You can flavor-boost it with a packaged soup mix or deck it out with fresh herbs, dried fruits, and exotic meats. Meatloaf lends itself to improvisation while being comforting, and unites tradition and innovation. Maybe your recipe is your grandmother's or maybe you make it up as you go along. It ain't always pretty, but it's just the thing for satisfying your soul, true sweater-weather food, and a home-cooked standard. Serious Eats has declared Thursday, October 18 "National Meatloaf Appreciation Day" and are creating a food event to capture the festivities. What does this mean for you? BETWEEN NOW AND OCTOBER 16TH, PREPARE A MEATLOAF. You can use an existing recipe as written or come up with your own, make it a fancy foie gras–studded affair or stick to the basics. TAKE A PICTURE OF YOUR DISH and write about how you made it, the details of its deliciousness and how you felt through your meatloaf-making process. IF YOU HAVE A BLOG, POST YOUR MEATLOAF EXPERIENCE as an entry by October 16, with "National Meatloaf Day" in the title. Please send an email to jenn@seriouseats.com with the following details: Your name, blog URL, URL of your National Meatloaf Day post, and a picture for your entry in the roundup. IF YOU DON'T HAVE A BLOG, CAPTURE YOUR MEATLOAF EXPERIENCE IN AN EMAIL, including your name, location, recipe, and meatloaf photo and send to jenn@seriouseats.com. READ THE ROUNDUP ON SERIOUS EATS ON OCTOBER 18. Participants at Serious Eats will include Ed Levine and Adam Kuban. You have plenty of time, so join us on National Meatloaf Appreciation Day to celebrate the great variety and limitless potential of this humble main course!

NOW UNTIL OCTOBER 17th - WORLD BREAD DAY. Last year's World Bread Day was such a great and successful event. Thanks to all the participants, we presented a huge basket of bread filled with breads from 6 continents! So let's bake and talk about bread on this day again! You are cordially invited to participate. Complete details can be found here.

NOW UNTIL OCTOBER 20th - SHOW US YOUR SARNIE. This October food event is being hosted by Marie of A Year At Oak Cottage. This is a first time food blogging event hosted by myself in which I have challenged food bloggers to make their absolutely favourite and most creative sandwiches and then write a post about them, including the pictures and recipes. I have three prizes on offer. The date to have the entries in by is Midnight on October 20th, 2007, with the roundup being posted on October 21st (hopefully, fingers crossed) and then I will open it up to voting for the readers favourites until October 30th with the three top winners being announced on the 31st. Complete details can be found here.

NEW!!! OCTOBER 15th to OCTOBER 25th. The goal is to highlight issue of Sustainable Seafood Choices during the month of October, National Seafood Month. Here are the rules: Subject line: "Teach a Man to Fish." Entries should include blogger's Name, Country, blog URL, link to post and 100x100 pixel photo of dish. Give a man a fish and you have fed him for a day. Teach a man to fish and you have fed him for a lifetime. Teach a cook to choose sustainable seafood choices... Well, you get the point. October is National Seafood Month. We're turning it into Sustainable Seafood Month. Submit your recipe using a sustainable seafood choice. Throughout the month, I'll be posting tips and news from my friends at the Monterey Bay Aquarium Seafood Watch Program. Chefs like Barton Seaver of Hook in D.C., a leader in sustainable seafood movement are joining in and sharing their recipes, so grab your parchment, your bouillabaisse pot, your grill. Tell us what you're learning about sustainable seafood choices, what it means to you and most important: share your dish. Submit recipes to http://leatherdistrictgourmet.blogspot.com.

NOW UNTIL OCTOBER 26th - RETRO RECIPE CHALLENGE # 9: The Candyman. Cook up a sugar-soaked retro recipe (candy or desserts), circa 1980 or earlier. Full details at http://culinarycuriosity.blogspot.com/2007/09/who-can-take-sunrise.html .