Sunday, January 6, 2013

Announcing My Legume Love Affair 55 - Here This Month

MLLA55LogoFinal

Are you still writing 2012 on your checks and other documents? Good. Then I am not all that late in wishing you a Very Happy New Year. Nor am I terribly tardy in announcing that this month's MLLA #55 is being hosted here at The Well-Seasoned Cook. January's event, however, will be a bittersweet stint.  As creator of this bean extravaganza back in 2008, I have been reluctant to let it go, but let it go I must.

2013 is guaranteed to be a roil of new activity off and online for me, necessitating a changing of the guard in terms of MLLA's administration.  With two (yes, two!) new businesses to launch, as well as a brand-new blog slated for the spring, TWSC is going to need all the TLC that I can collect.

So MLLA, effective February, will go forward in the talented hands of a dear friend and dedicated vegetarian blogger whom many of us are well acquainted with.  I expect the long history to repeat itself with L's own unique touches. Although the curtain is not quite ready to be lifted on her identity, she and I are working hard behind the panel to ensure a smooth transition in the next few weeks.  All details, including future guest hosts, will be revealed in time for you to participate in future months without confusion nor dismay.

While the new year is being sorted out, let me reprise the guidelines for January's event:

* Prepare and post a legume-centric recipe between now and January 31, linking to this announcement.  Use of the logo is optional.

* Archived recipe posts will be accepted if updated and republished to reflect the current event. Submissions to other events is permitted, but do check to see if they have restrictions.

* All cuisines and courses are welcome, keeping in mind that with the exception of a few legumes such as fenugreek and tamarind, which are often only used in small quantity, this event is about  recipes featuring legumes as the key ingredient.

* Any legume is encouraged, from common dried beans to alfalfa sprouts, to derivatives such as tofu and chickpea flour, as long as it is a true legume and not part of the broader French term which defines legumes as all vegetables.

* Send your name, blog name, post URL, photo (400 X 300 pixels, either orientation), and your location to thewellseasonedcookATyahooDOTcom.  Your location won't be published, but it's needed to conduct the random prize drawing/s, a tradition that will continue through 2013.

January's prizes are:

1) Field Guide to Produce:  How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market. This book, a fun and useful reference tool which I've offered before, is funded by me along with worldwide shipping.  I have no vested interest in the authors, publishers, nor Amazon. 

2) The Hurst Bean Prize - A 6-pack assortment of products sponsored by the N.K. Hurst Company.  Due to shipping regulations, this prize is restricted to U.S. residents only.  (F.T.C. Disclosure - Although I do not receive financial nor routine product compensation, I have requested and was given a few products from Hurst in 2010 when I was unable to find them in my local markets.)

Drawing Structure: If the winner is a U.S. resident, she/he will receive both prizes.  In the event the winner is a non-U.S. resident, a second drawing will be conducted from the pool of U.S. participants in order to award the Hurst prize.

Sukanya of Saffron Streaks will be posting her MLLA 54 round-up from December in next few days. My recipe, late as it is, will be online tomorrow.  Come Tuesday, I will clearly have jumped the calendar into 2013.

Warm Wishes Always. ~~~


6 comments:

Rosa's Yummy Yums said...

Great to hear that things are going well for you!

Best wishes for 2013.

Cheers,

Rosa

Simona said...

Congratulations, dear Susan. It sounds like the New Year started with a rosy look on its face. I hope all your hopes and dreams come true, and can't wait to learn more about your plans.

spicesandpisces said...

Hi Susan,

I would like to participate again but not sure if I can submit something with meat in it. It's lentils cooked with meat. Is that ok? Or else I can submit I can submit a vegetarian recipe too.

Thanks,

Soma

Siri said...

Susan,

What a splendid job you did to have MLLA up and running for so many months. It is now the only event I participate. Thanks so much for not shutting it down and passing the baton to able hands. I would have terribly missed it! Good luck to all your future endeavors and can't wait to know what's the brand new blog is all about.

Wishing you a very Happy and Successful 2013.
Siri

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