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A Prize-Winning Recipe??

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I started this blog less than 2 months ago. Way back then, I would never have called myself a ‘recipe writer’. I was certainly a practiced home cook, accustomed to creating my own dishes. But I was definitely not a recipe writer.  My measurements and process were haphazard, virtually indescribable, purely a matter of instinct and experience. Starting this blog has forced me to slow down, reflect on my decisions, and be more purposeful with my cooking.  And I’m thankful for that. Thank you, blog. Thank you.

As I’ve become more entrenched in the foodie blogosphere, I’ve started to notice recipe contests; something I’d neither noticed nor considered in those ancient pre-blog days. As I said, I wasn’t a recipe writer then. I am now.

So, today, I submitted my first recipe to a contest. I can’t tell you what it is, for fear that I’ll jeopardize my chances. But , I can give you a few clues…

It started with some of this...

...and a bit of this.

Throw in some of this.

Add a few other things, apply heat, and end up with this!

Yum...

A prize-worthy recipe? I don’t know, but it was certainly a win in our books!

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5 responses »

  1. So since you’re not giving it up can we guess?
    I’m thinking maybe lamb shanks, with mushrooms and tiny onions? Whatever it is I’m sure it’s fabulous!!

    Reply
  2. Well, it LOOKS like a prize winner! Beautiful!

    Reply
  3. Do you have a recipe for this? I can’t seem to find it. I would love to make it for my inlaws next weekend as a pre-Christmas dinner. Looks delish!!!!

    Reply
    • Hi there! Here’s the link to the article which they posted in our newspaper up here. The recipe is included. It would make a great pre-Christmas dinner! One thing to consider would be to remove the meat from the bone prior to serving. It’s up to you. It makes a nice presentation on the bone, but lamb shanks can be a bit of a messy meat. Some people may prefer not having to deal with the bone and inedible parts. It works really well served over garlic mashed potatoes. Let me know if you can’t open the link for some reason and I’ll send you my original version. http://blog.syracuse.com/recipeswap/2010/10/braised_lamb_shanks.html

      Reply

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