A big thank you to Eat Magazine and web editor Rebecca Baugniet for the positive mention in the latest Tapas newsletter - and linking to Eva and I's top ten foodie's guide for 2009! It's always a delight to be recognized for doing something you love. And that is eating.
Tapas is EAT magazine's bi-weekly subscription newsletter and it's a terrific source for exclusive articles, links to cookbook reviews and updates of coming events in and around British Columbia. If you live in B.C. and haven't subscribed to Tapas yet, what are you waiting for? You should be getting this, and getting it now. Find out more and subscribe here.
Excerpt from: Tapas newsletter (Issue no. 40, January 14, 2010)
Red Espresso and Pink Salt...
A hot topic in newspapers, magazines and blogs these days seems to be predicting the new food trends of 2010. I've enjoyed reading the round-up provided by epicurious, Let Her Bake Cake's baking trends, and Liane Faulder's take on what we'll be seeing more of this year. I haven't seen any mini whoopie pies around yet, but it sounds like they're on their way. I've also enjoyed looking back on the best of 2009, especially with the list drawn up by Victoria's own Melody Wey and Eva Cherneff. I thought I would join in with my own top three recent food finds...
Thanks again Eat magazine, Tapas, Rebecca and Eva!
4 comments:
Hi Melody
I hope you're well! Is the link to your article working? Can't seem to read your own predictions!
Thank you!
Natasha
Thanks Natasha, the link is working now. I appreciate the heads up:)
Hope you're well too.
I first saw pink salt this past summer in San Francisco. Decided I absolutely had to find my sister some pink salt since pink is her favorite colour. Scoured the city finally found some paid a king's ransom for it but I had my pink salt! Came back to Victoria only to be greeted with pink salt at every turn.
This is my first comment on your blog but I have been a follower for some time.
Thanks for the comment Toccata, and thanks for reading! It's comments like yours that inspires me to keep at it.
You know, I don't know a lot about pink salt. My favorite right now is a course, Italian sea salt called Maldon. It brings out so much flavour. So good.
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