Let's raise our glasses one last time to six fabulous months with Mark Bittman!! We'd like to send a Big Thank You to everyone who has participated and cooked right along with us for the past six months. Together, as a group, we have created more than 350 of Mark Bittman's recipes and we're not finished yet! Please join us in our final week with Mark Bittman as we create FAREWELL FOOD.
What is FAREWELL FOOD? Anything is fair game at a farewell party, but you can always count on lots of cocktails! To go along with those cocktails, maybe some quick bites, finger foods, dips or crudites are in order.
Then again, it's never a bad idea to bid farewell with a sweet treat. Cupcakes, brownies, cookies, pies and cobblers are always sure to put a smile on anybody's face.
Farewell Food can be anything your heart desires. Maybe there is that one looming Bittman recipe that you always wanted to make and just never got around to. There's no better time than the present!
Perhaps you might even like to pay tribute to Bittman by choosing your favorite Bittman recipe(s) and recap them all on one fabulous blog post!
This week, anything goes for FAREWELL FOOD and we can't wait to see how you chose to say FAREWELL! Just post your recipe on or before October 3rd and don't forget to link up your post with Mr. Linky below. Remember to leave a comment when you link up, so we don't miss seeing your FAREWELL creation.
New to IHCC and not sure about how the whole deal works? Just check out the Welcome post for all of the info.
If you didn't get a chance to check out everyone's fabulous Potluck creation, no one will blame you for sneaking a peek back HERE to check it out!
Also, stay tuned because next week we are welcoming a new chef in the IHCC kitchen: Giada De Laurentiis!! The IHCC site will be getting a fabulous new look to go with our new chef.
Thanks again to everyone who has participated in our six months with Bittman! It was great cooking along with you! Let's go out with a bang this week :-)
Powered by... Mister Linky's Magical Widgets.