Columbus Foodie

Just a quick post to give you a peek at my canning for the past few weeks. About 3 weeks ago, I made a batch of sour cherry jam and no-sugar-added mixed berry jam, but unfortunately forgot to take a pic before putting it in the basement for storage.

This weekend, we took the over-ripe peaches we bought (which were a bit too ripe for regular jam making) and made a small batch of peach butter in the crockpot before canning it in the usual method. The instructions in the recipe say 12 hours, but ours were a bit more juicy than usual, so it ended up being closer to 24 hours in our case. It came out very well, think apple butter but with peach undertones instead of apple. This is the recipe we used.

Last week, we made some refrigerator pickle spears using spices from a packet, and they were finally ready to eat today. Move over Vlassic, these are nice and crunchy and taste better than their supermarket counterparts.

And also this past weekend, we made a huge batch of pickles (dill spears and chips) which we hot packed and processed for later this year (refrigerator pickles, while yummy and easy to make, only have a 2 month shelf life – the processed ones keep a year or more).

So is anyone else canning this year? If so, what are you making?

I apologize for the delay in getting this posted, I’ve been having a bad week health-wise, and making my farmer’s market rounds yesterday morning really took it out of me, meaning I spent the rest of the day laying down recovering from it (with the exception of prepping peaches for making peach butter).

The weather started out quite lovely, actually. We left the house at 8:30 and got to Worthington a couple minutes before it officially opened. Arbor Hill was already out of pink potatoes, unfortunately. And the temperature starting rising not long after we got there. We usually start our rounds on the west side of High Street, which has precious little in the way of shade, so by the time I got done that side of the street, I was drenched in sweat and darn near ready to collapse. I was feeling so bad that the only thing that got me through that was stopping to sit down a couple of times. But I did manage to get quite a few nice things to cook with this week – some ground chuck and chicken from OMC Farms, sweet corn, eggplant, green peppers and cherry tomatoes from Wishwell Farms. Walked further along High Street, and stopping to sit and admire these pretty flowers:

Not knowing if I’d make it to Toby Run at the North Market, I picked up about 4 oz. of shiitake/oyster mixed mushrooms at Somerset Herbs. Here’s a pic of their log-grown shiitakes (not what I got):

After that, it was shade, blessed shade. And picking up a bunch of other stuff – a big basket of pickling cucumbers for pickle making today, some cabbage for a dish I’m making this week, plus some baby squash and carrots from Golden Beet Farm – love that the centerpiece of their table reflects the name of their farm so well:

The rest of it is a jumble. I know I got bunches of things here and there, it is too much of a blur to remember what I got where, but I do remember picking up a pint of cherries from Gillogly Orchards.

After that, it was off to the farmers market over at Whole Foods, which I was really disappointed with this time around. I was expecting the same vendors as last time, and I know 2Silos was supposed to be there, but no 2Silos, no Buckeye Grove Cheese, and no yummy nummy goats milk fudge and caramel. They did have some beautiful blueberries and cherries at H-W Organics, and I did end up picking up a basket of roma tomatoes and 3 sweet “candy” onions for salsa making.

After a quick trip to the Anderson’s for some local noodles, Ohio Wine, and local chicken, beef, and turkey broth, it was off to the North Market, where I picked up some Dorothy Gatterdam double-yolked eggs (since I didn’t get my 2Silos fix this week), pretzel rolls from Omega, some smoked chicken ravioli from Pastaria, and more Ohio wine from Grapes of Mirth. They had a Food & Wine Festival going on a closed-off Spruce Street, but it looked too crowded, and I was feeling a bit claustrophobic because of the crowds as it is. I did pick up some collards for braising from Wayward Seed Farms, and some onions from I don’t know where.

Finally, I picked up a huge basket of over-ripe peaches (for making peach butter) for $15 before heading home and collapsing in a heap. They said that their entire free-stone crop died this year, and what they had at the market (semi-clingstone) were pretty much it for the year.

Hopefully, I’ll be feeling better by next week. There’s so much at the market now that I am loath even to miss a single week.

Update: The Burgundy Room in Dublin is now closed. The Short North Burgundy Room is still open, however.

I’ll admit that many of our restaurant choices lately have been dictated by what’s in the Prestige Dining booklet – after all, might as well get our money’s worth out of it, no? So, knowing that we’d be on that side of town anyway, and based on our great experience at G. Michael’s (another restaurant by the same owner), we decided to check out The Burgundy Room in Dublin last night.

It’s strip mall location looks very unassuming from outside, but once inside the decor is warm and inviting. I would think that it would be a great place to unwind with some friends with a glass of wine and some tapas after a long day’s work.

We were seated in an inside table by the patio, near the start of dinner service. Although most of the action seemed to be by the bar when we arrived, by the time our meal was finished, the dining room and patio had filled up nicely.

Our server brought us a basket of still-warm sourdough bread, with enough salted butter to melt in the nooks and crannies to make this one of the favorite bread baskets I’ve ever received in a restaurant. It was chewy on the outside, soft on the inside, just like well-baked bread is supposed to be. A classic presentation, of course, but even classic presentations can be excellent if executed correctly.

Rather than get entrees, my husband and I just decided to get a bunch of tapas to share, with the “flight” as our main course. I don’t regret that decision one bit. Although each tapas plate was only a few bites each, neither one of us left hungry, and had the opportunity to try many different things.

We started with a Baby Spinach Salad with Fried Pine Nut Crusted Goat Cheese, Fresh Strawberries, and Balsamic Vinaigrette ($7). I absolutely loved this salad, as I’m a big fan of the goat cheese/fruit/sweet balsamic combination. This did not disappoint at all, especially the delicious vinaigrette which brought out the intense flavors of the other components of the salad.

Next, we shared a bowl of Roasted Duck and Barley Soup, with Organic Mushrooms and Fried Proscuitto ($6). I thought this had great flavor, although I’d enjoy this dish more in winter than in summer. My husband, on the other hand, declared this soup one he would go out of his way to get – he’s a big fan of soups with barley. I let him have most of this one, not because I didn’t like it, but because he loved it so, even more than I did. The fried bits of proscuitto really added a saltiness and complexity to the broth, my only wish was that there would have been a little more.

Next, we had Charleston Crab Cakes, which are made with blue crab and comes with a Red Pepper Salad, and Creamy Whole Grain Mustard Sauce ($11). These crab cakes were made just the way I like them – crispy on the outside, but the inside almost solid crab with very little filler. These were fantastic, as was the mustard sauce. I wasn’t a big fan of the red pepper salad – it was a little too spicy, and overpowered the delicate flavor of the crab cakes.

We both loved the next dish – Smoked Chicken Ravioli with Proscuitto, Capers, Garlic and Lemon Cream ($9). This one had a certain complexity to it, coming from the oil that is drizzled over it (not sure what type of oil it is, if anyone is in the know, please let me know). I’m not usually a big fan of capers, but they actually worked with this dish, fading into the background merely adding texture. I could easily eat this dish as a meal, as the serving would be perfect for an entree for one person.

In place of an entree, we both got our own individual Flights of Beef Carpaccio, Duck Tortellini and Pulled Pork ($18), which are scaled down versions of the dishes that are also offered on the tapas menu. I’m a big fan of rare/raw beef, so naturally I loved the carpaccio (especially the delicious garlic aioli served with it), my husband was more hesitant to try it – he did, however, put his food phobias aside and sampled it, declared it tender and flavorful, and proceeded to eat the rest in one bite. The pulled pork, while tender, wasn’t at all what I expected. Being described as “Caribbean”, I expected something a bit sweet, a bit spicy. What we got reminded me of pho, the broth at the base of Vietnamese soup that has very complex spice notes. It didn’t taste bad, mind you – it was just an unexpected flavor. And while my expectations would have paired well with the black beans and corn salad, the flavors in the meat clashed a bit with the flavors in the salad. So I did what most other people would do – ate the meat and left the salad. The Duck Tortellini was easily my favorite dish of the evening – I detected truffle in the sauce, which is one of my favorite flavors in the world, as long as it’s applied with a tempered hand. It’s so easy to overdo the truffle oil, which can easily overpower any dish, but the balance was just right on this dish; it did it’s job by adding a richness to the sauce, which intensified the flavor of the tender, succulent duck.

For dessert, we noted that they had something called “The Burgundy Breakfast” ($6), which is fresh made vanilla Belgian waffles, fresh berries, bourbon maple syrup and bacon ice cream. Bacon ice cream, you say? Yes, bacon ice cream. Something I’ve been craving ever since I saw Cat Cora make it on Iron Chef America. My husband and I both agreed that this is one of those dishes you’ll either love or you’ll hate, that there’s not really any in between on it. So with a little trepidation, we went ahead and ordered it, figuring that we needed to try it at least once. The verdict? While I wouldn’t go get a cone of this stuff, it paired well with the rest of the dish, especially the maple syrup. It did get a bit cloying after a few bites, though, so I probably won’t get it again. But it’s worth trying at least once, if you’re a little bit adventurous.

In the grand scheme of things, we both really enjoyed this restaurant and have both put it on our short list of places that we’ll readily go back to. The Short North Burgundy Room has an entirely different menu than the Dublin menu, so we’d love to get over there soon as well. If we were to do anything different, next time around, we’d try the wine pairings, even though neither one of us are big wine drinkers. They’ve got some interesting selections on their wine list that make it worth a stop.

So the final verdict? Good food, decent value, great portion sizes, relaxed service and atmosphere. What more can you ask for?

If you’d like to go: The Burgundy Room Dublin, 6725 Avery-Muirfield Drive, Dublin, 614.798.9463.

I had picked up an assortment of different potatoes (purple, pink, a couple of different kids of yellow) at last weekend’s farmers market, and had planned on maybe doing a mayo-less potato salad with something like steak. However, the more I thought about it, the more I wanted the flavors of the potatoes to stand on their own. I figured any “salad” I’d make with them would do nothing except to mask the flavors. When you have quality ingredients, simple preparation is usually better. Eventually, I settled on pork tenderloin medallions in a tarragon/mustard sauce. It paired beautifully with the potatoes, which I parboiled and then tossed in olive oil salt, and pepper, and then baked in a 400 degree oven until they were crispy. Usually, I’d add some garlic and shallots to the potatoes as well, but in this case, I felt it would distract from the flavor. Your mileage may vary, and you may enjoy the dish more making those additions.

Medallions of Pork Tenderloin in Tarragon/Mustard Sauce
recipe by David Sisk

2 pork tenderloins (not frozen)
4 to 5 T Dijon mustard, creamy (no seeds)
1/2 cup dry white wine
2 shallots, minced
1/2 pint heavy cream
4 T fresh tarragon, minced, or 2 T dried (I used half this amount)
Fresh parsley
Olive oil
Coarse kosher salt
Freshly-ground black pepper
1 T fresh whole tarragon, or 1 t dried, for garnish

Pork tenderloins will look like long narrow cones of meat. Wipe dry and, with a very sharp knife and your fingers, cut away as much fat, membrane and tendon as you can without destroying the tenderloin. Slice tenderloins into medallions, about 1/2” thick.

Heat 1 t olive oil in a large cast-iron skillet; you want only the thinnest layer of hot oil on the bottom of the pan. Brown the pork over medium-high heat, taking care not to work with so many medallions as to reduce the heat; three skillet-loads should do it for two tenderloins. Season lightly with salt and freshly-ground black pepper. You want to make sure that the pork is gray-brown on the outside but still tender; add more olive oil to the skillet as necessary. Remove pork to a warm serving dish and cover.

Deglaze the pan with the wine, scraping any brown bits into the mixture. Reduce heat to low. Add the shallots and stir frequently until they’re tender; let the wine reduce by about half. Add the mustard, stirring it into the wine mixture. Then add the cream, stirring well. Continue stirring constantly, especially the sides of the skillet where the sauce will tend to stick. The sauce will reduce; let it go to about half of what it was, or slightly more if you prefer (as you reduce the sauce, it will get more concentrated). Correct seasoning with more tarragon and pepper if necessary.

When sauce is reduced to the consistency you like, return the pork to the sauce for a few minutes, still stirring constantly. When the pork is heated through, pour pork and sauce back into the warm serving dish. Serve with crispy potatoes, green salad and a dry, full-bodied white wine. This recipe makes enough for four people who are very polite and not terribly hungry, or three people who really enjoy each other’s company, or two people who like to eat and are ready for something different. Since pork tenderloins are normally sold 2 to a package, it’s easy to multiply the recipe.

It is not difficult to grow fresh tarragon. If you decide to try, put it in an area where there are no other plants; it will get quite large and bushy.

Simple, simple, simple lunch, great for adults and children alike. I give you a pizza panini, made lovingly by my husband on our panini grill, with Italian style bread, pizza sauce, 2 slices of mozzarella and 5 thin slices of pepperoni. I’m sure you could add tons of other fillings as well. The sky is the limit for this versatile sandwich.

For this week’s installment of One Local Summer, I decided to go vegetarian, as this dish in and of itself makes a very substantial lunch. I was first introduced to Maque Choux at Pig Iron BBQ, a local barbecue joint who has long since stopped making it. But I was hooked the very first time I tried it – so many different flavors and textures – the sweetness and crisp of the corn, the little bit of heat from the spices and chiles, the creaminess that brought everything together had me begging for more. So when I saw sweet corn at the farmer’s market this past weekend, I bought it with exactly this dish in mind.

Now, the most pressing issue was which method to use to get the corn kernels off the cob. I tried three different methods – the corn stripper method, the corn zipper method, and the knife method. The corn stripper is basically useless, unless you have a way to keep the corn steady when using it, like a nail in your cutting board or something. The corn zipper is awkward and time-consuming – you have to have it lined up with the rows just so, use just the right amoung of pressure. In the time it took me to learn to use it I managed to zip off some of my finger. Ouch. The sharp knife method works well, with the caveat that the corn goes flying everywhere. As long as you have something there to catch the flying corn (and not let the corn milk, or liquid escape), it’s the best way to go (and it means you don’t need to buy a useless unitasker). I pretty much followed the recipe as written without any modifications.

As for the ingredients, the jalapeno, green bell peppers, and onions were procured at the Worthington Farmer’s Market. I got the sweet corn from the Clintonville Farmer’s Market. The butter is Ohio Amish roll butter, and the cream is also Ohio-based. The spices, of course, are all non-local.

Kicked Up Corn Maque Choux
courtesy Emeril Lagasse

2 tablespoons unsalted butter
4 cups corn (about 6 ears)
1 cup chopped yellow onions
1/2 cup chopped red or green bell peppers
1 tablespoon minced jalapeno
2 teaspoons Emeril’s Original Essence, recipe follows
1 teaspoon salt
1/2 cup heavy cream

Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes.

Remove from the heat and serve hot.

Emeril’s Creole Seasoning (Essence):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

For this week’s installment of One Local Summer, I decided to make a dish that is traditionally served in the middle of winter to warm you up, rather than in the middle of the summer in a veritable heat wave. But since I’m not out in the heat and instead enjoying central air, and since my need for comfort outweighed my need to keep cool, I decided stew was the special of the day. It helps that most of the “cooking” is done in a crock pot – it was only finished on top of the stove.

This isn’t your Mama’s chicken and dumplings (or “chicken pot pie” as it is called in the Northeastern states). It has no dumplings, and isn’t in any way a pie. But it sure as hell tastes good and hits the spot. Cold food is great and all in summer, but once in a while you just need to eat something that will warm your belly along with your heart. It isn’t exactly 100% local, but its as local as I could get it (will explain in a minute).

The chicken was from last year’s Worthington Farmer’s Market, stored in the freezer over the winter. The carrots were from this week’s farmers market, along with a few leftover ones in my fridge (non local, I assume) that needed to be used. The celery isn’t local, not available locally yet. The cream is local, leftover from a previous local dish I made. The noodles are Old Fashioned Extra Wide Egg Noodles from Mrs. Millers, based out of Fredericksburg, Ohio. The rice is decidedly not local, but it was leftover from something we made earlier this week, and I believe that not wasting food is just as important to sustainability as eating locally. So in the interest of not wasting food, I threw the rice in at the last minute. So leave the rice out if you wish and don’t have cooked rice that you need to use up.

Not Your Mama’s Chicken Pot Pie

1 stewing chicken, 4-5 lbs.
6 carrots, sliced
3 stalks celery, sliced
Cornstarch (to thicken)
Splash of cream
Salt and Pepper to taste
1 lb. extra wide egg noodles
1-2 c. cooked rice (optional)

Season chicken with salt and pepper, and place chicken in ~5 quart crockpot, and fill about 3/4 of the way with water. Place chopped carrots and celery around chicken, and slow cook on low for 10-12 hours, or until chicken is falling off the bones. Discard skin, bones, cartilage and other scary bits, and place into dutch oven along with broth and vegetables (make sure all bones are removed). Bring to boil over medium heat, and then add a slurry made with equal amounts of cornstarch and cold water to thicken broth into gravy. Once thickened, remove from heat and add a splash of cream. Season to taste. While broth is thickening, boil noodles according to package directions and drain. Add noodles to broth, add rice if using, stir through and serve.

The thing I’ll remember most about today is that it started out hot, got much hotter during the morning, and ended up sweltering by mid-afternoon. It started out at 72 at 8:30, but with the humidity, it already felt like 90. By the time we finally got done our last errand, I was ready to pass out from the heat. I *love* summer, but when it’s even hot in the shade, it’s time to go inside.

We decided to sleep in an extra half hour and hit Worthington first this morning (well, I also had an ulterior motive – I didn’t want to get to the North Market too early for the pretzel rolls at Omega, which is my new favorite at the moment). Tons of vendors today – I rushed over to Gillogly Orchard first, wanting to make sure that I got blueberries before they ran out this week, but he told me I didn’t have anything to worry about, that blueberries are plentiful now, and that there are plenty to go around. He had blackberries too, but I passed on those – I want to wait until they’re more plentiful (and thus a touch cheaper) and then I’ll make a whole big batch of jam (my favorite jam is boysenberry, which tastes kind of like blackberry – boysenberry is impossible to find around here for some reason, though).

The flowers, of course, are absolutely gorgeous this time of year – take a look at these Corn Cockels and Black Eyed Susans and you’ll see what I mean.

There was squash aplently to be had, from zuchinni the size of a baby’s arm, to these lovely curved zephyr squash. I can never have too much squash, it’s so versatile.

Meanwhile, my husband was dashing over to Stephens Bakery and Orchard for another one of those excellent Tollhouse Pies (and then can you believe, actually asked me if one was enough? Eyes bigger than one’s stomach, anyone?)

I got the last of the pink potatoes from Arbor Hill (yes, literally the last basket of them), plus 4 other varieties a little further down, and am planning on making a multi-colored potato salad later this week. Herbs are also now plentiful, fortunately I have a container herb garden growing on my back deck, so I didn’t need to pick up any of these:

And I also picked up quite a few “candy” onions from Two Crows Farms, which are going to be used in a variety of local dishes this week.

Not knowing if Toby Run would be out of mushrooms by the time I hit the North Market, I picked up a nice big box of pink oyster/yellow oyster/white oyster/shiitake mix, for a song in Worthington.

After picking up a bunch of these multi-colored carrots, and my meat for the week, I was off to Clintonville.

I got my weekly 4 dozen eggs from 2Silos (she won’t be there next week, she’ll be at the Whole Foods farmers market), and she’s bringing Sweetie with her, so I can get some more visitation time in. BTW, if you haven’t gone to the farmers market at Whole Foods, it rocks! Seriously. Local cheese from Buckeye Valley in configurations you don’t usually find locally (Ementhall or French Munster, anyone?), and the best goat’s milk fudge and caramel ever. Just a hop skip and a jump from the Worthington Market, and worth the detour – it has much improved since last year. Not huge on the produce, but lots of local artisanal products.

But I digress. Back to Clintonville. Guess what they had this week? Sweet corn! Yay! I picked up a dozen ears so I can make some macque choux this week.

I took a few minutes to talk to the people in charge of the Clintonville Market about local foods, and was shocked to find out that Libby’s, Marzetti’s, V8 juice and a few other supermarket ingredients were local. This knowledge will make it *much* easier to make totally local meals for the One Local Summer project. They got so many requests for the list, that they’re thinking about putting it up on their website. I’ll link to it from here if they do.

A couple other items, and then I was off to the North Market, making a pitstop at Pistachio to pick up some caneles, which are like crack to me since they started using the bigger canele mold which it allows it to have a chewy outside, and custardy inside. I cleaned Spencer out of the 7 he had left.

We were pretty much in and out of the North Market. I didn’t pick up anything outside (had gotten everything we needed at the other two markets), but went inside and got a half dozen pretzel rolls at Omega, and some chocolate that melted into a gooey pile (even though it was in the freezer bag) by the time we got home.

Krystyna’s Deli foiled my plans for a local supper by having the nerve to be on vacation (I joke, I joke!) – so the ‘rogies will have to wait until Monday, I suppose.

And a quick stop to Thurn’s to get some landjaeger and Cincy brats, along with more schinken.

And then for the long drive up to Mi Mi Cafe for a Banh Mi sandwich and some pho. I had the opportunity to try one earlier this week after a doctor’s appointment, and Lisa and Rosie weren’t kidding – these really ARE the best Vietnamese sandwiches in town. Run, don’t walk. They are *that* good. So good I dragged my husband all the way across town so he could find out for himself. I still like Lac Viet for the Bahn Mi Thit Bo (beef) sandwiches, but this place is my new source for the traditional sandwiches with pate.

Got home, ate, took a nice nap, and now it’s off to make supper. What a day!

I had a nice big bag of tilapia in the freezer that had been there for quite a while, and was begging to be used for something; I was thinking *anything* at all would at least free up the ginormous amount of space it was taking up. I wanted something fairly simple, but flavorful. Something baked or broiled, not fried. I have a bad habit of eating all my fish breaded and fried. Fried foods are not my friend. I found a recipe on Recipezaar for Italian Style Broiled Tilapia – the only thing I might change in the future is a touch less butter (half to two-thirds the amount called for), and maybe a bit less Old Bay – the celery salt can get overwhelming in large quantities. But it’s quick and easy and worth a try if you’re pressed for time.

I had originally planned to make risotto with it, but discovered at the last minute (read: after I had already sauteed the onion in butter) that I was out of arrborio rice, and had to make a quick substitution and use orzo instead. Thus, “orzotto” instead of risotto, and equally as delicious. The pasta cooks using an absorption method.

Orzotto

8 oz. dry orzo
32 oz. chicken broth
1 onion, chopped
1/2 stick butter (more if needed)
Salt and pepper to taste
1/2 lb. English peas, shelled and blanched until crisp-tender
1/2 to 1 cup Parmesan cheese (to taste)
Cream to finish (1/3 to 1/2 cup)

Saute onions in butter until translucent on medium heat, then add orzo to pan until starting to brown. Add 1 cup of chicken broth, and cook, stirring frequently, until chicken broth is absorbed; add more and repeat steps, until pasta is tender, or chicken broth is gone. To finish, add Parmesan cheese and stir to melt, add peas, and add enough cream to give the pasta a creamy risotto like finish. Add salt and pepper to taste, and serve immediately (if you let it sit, it will become stiff rather than creamy).

If there’s one thing that’s in season all around the world right now, it’s fruit. Here in the Northern Hemisphere, we’re enjoying berries, peaches, and all of the goodness summer has to offer. Our friends in the Southern Hemisphere aren’t quite as lucky – since it is winter there, their fruit choices are more limited, and they’re enjoying winter fruits and preserved (frozen, canned, dried) fruit. In the grand scheme, though, everyone can access fruit in one form or another.

One thing that we all have in common is our passion for baking. And this month, I’d like you to include fruit in your bread recipes. It can be any kind of bread (yeast, quick, etc) and any kind or form of fruit (fresh, dried, preserves, etc). So the guidelines are simple. It has to be a bread and it has to have fruit in some form. Let your creativity guide you! Use your farmers markets for inspiration. Most of all, have fun and bake something delicious!

How to participate?
Bake a bread with fruit, take pictures (if possible) and blog about it between now and Sunday, 1st of August 2007. Please include a link to this announcement and eventually a link to the round-up. The round-up will be posted in a few days after the 1st of August.
 
Send an email to columbusfoodie(at)gmail(dot)com with the subject “BBD #2″ including
- your name
- your blog’s name and your blog’s URL
- the recipe name and the post’s URL
- your location
- for non-English posts, the language it is in
- if you’d like a pic included with your submission, please include it in the email. I can resize it.

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I believe that Zorra is still looking for people to host, so if you would like to host one of the next breadbakingday, send me an e-mail to kochtopf (at) gmail (dot) com.

Also, please feel free to use the banner in your posts, which mgb was so kind to make. Just right click on it to save it.