Sunday, June 1, 2014


My blogging days were in their infancy. It was before everyone got addicted to Facebook, Twitter, and Pinterest. Most bloggers were focused on blogging and developing their styles and readerships, some by design, and some by serendipity. 

My Legume Love Affair (now run by Lisa of Lisa's Kitchen) was my serendipity.  For several months, I'd been banging out posts as participant or guest host for other bloggers' events.  It was entertaining, exciting, and enriching in those special ways that discovery of the novel often are.  But I was soon ready again for something different, something to test my creativity, courage, and commitment.  I wanted to develop my own event with its own theme.

All my brainstorming had settled on a niche group of ingredients which I knew was often considered a poor stepchild on the food chain: the legume.  The but of many a bean joke, legumes are as old as agriculture. In their 12,000-year-old history, thousands of varieties of legumes have been cultivated, along with countless ways to prepare and enjoy them.

Let me try to count the ways.  Since the very first My Legume Love Affair launched in January 2008, thousands of recipes have been welcomed, featured, and archived, all reflecting the finest diversity of delicious diets. 

Now in its seventy-second edition, I am very happy to announce that My Legume Love Affair is back when it all began, here at The Well-Seasoned Cook.  Thanks to dearest Lisa for carrying on MLLA with the talent, hospitality, and energy only matched by all of you who have served up your wonderful dishes throughout the years.

I'm feeling rather nostalgic now.  Do send your recipes to me this month to feed that feeling. ~~

Paraphrasing Lisa's words, here are the details for participation:

For your dish to be included in the roundup, it must contain more than just a few tablespoons of legumes. The slight exception to this are legumes such as fenugreek or tamarind that typically are used in smaller quantities. Fresh or dried beans, lentils, pulses, and the sometimes edible pods that contain these seeds, and derivative products such as tofu or besan, along with tamarind, fenugreek, carob, and peanuts are all acceptable. The possibilities are endless. Just ensure that your shining ingredient is in fact a member of the legume family. All types of cuisines and courses are welcome, so long as the mighty legume is the key ingredient and the recipe is vegetarian or vegan.

All you need to do is post your legume-centric dish, linking to Lisa's MLLA page, along with a link to this announcement. Email me (thewellseasonedcook AT yahoo DOT com) with your name, blog name, recipe title, and picture (500 pixels wide) of your dish, along with a link to your posted recipe. Use of the logo is optional. Your location must be included in your email for prize eligibility purposes and won't be published. The winner or winners (to be announced in the round-up first week of July) will be contacted via email. 

Prize information:

Hurst Beans is the sponsor of their prize to US residents for a 6-pack assortment of products by the N.K. Hurst Company.  
In addition, I am sponsoring my own prize each month that I will ship worldwide at own expense. This month's prize is a set of bowl scrapers.  The prizes are awarded through random drawing/s. If the winner is a resident of the US, she/he will win both the Hurst Bean Prize and my offering - otherwise a second drawing will take place for the Hurst prize from the pool of US residents. 
*Note: my immediate family and friends are ineligible to win a prize. Links to Amazon are for non-commercial purposes and intended as prize descriptions. Neither I nor Lisa are receiving monetary or product compensation.


1 comment:

  1. I'm so happy you are hosting this month, especially considering you are the brainchild behind this lovely event. xo