Using All-Natural Foods to Dye Easter Eggs

Spinach, beets, and green tea...sounds like ingredients for a very healthy meal, right?  Well, they were...but they were also the ingredients used to naturally dye these beautiful Easter eggs.  They are very easy to make - it just took some time and patience.

Naturally-Coloured Easter Eggs:

Ingredients:

Hard-boiled Eggs (let them cool before dyeing)

Green tea (for yellow eggs; I used 5 packets for 3 eggs)

Beets (for pink eggs; I used 3 beets sliced in half for 3 eggs)

Spinach (for green eggs; I used 1/2 frozen package for 2 eggs)

water

white vinegar (this deepens the colour)

Directions:

1. In separate pots, boil water with beets (chopped in half or quarters), tea, or spinach.  You want enough water to cook your ingredients and then completely cover the eggs.

2.  Remove the beets (eat them in a salad!), tea bags, or spinach (side dish!)
3.  Put hard boiled eggs in separate containers (I used old yogurt tubs) and cover them completely in coloured water.
4. Add 3-4 tsps of white vinegar into each container.

5. Let the eggs soak overnight in the refrigerator.

6. The next day, place the eggs into an egg carton and let them dry in the refrigerator.

Notes:

• The boldest color came from the beets; the lightest color came from the spinach
• The easiest ingredient to use was the tea, especially because it was easy to add more packets to deepen the colour intensity
• Experiment with rubber bands before putting it into the coloured water to make a mosaic effect.
• To come up with ideas on what to use to colour the eggs, I just thought of anything I ate that stained my clothes...then I found this more comprehensive list online:  http://whatscookingamerica.net/Eggs/EasterEggDye.htm).  

Happy Hunting!

Opportunities in Food & Agriculture

The Graduate Program in Agricultural Law at the University of Arkansas School of Law offers the nation's only advanced LL.M. degree in agricultural law. With courses in food law, environmental law, and all other aspects of agricultural law, we take pride in offering a curriculum that covers the full spectrum of law and policy. We study the law from the perspective of the farmer, the consumer, and whoever may be involved in between.

We have already admitted a number of candidates for Fall 2009. We still have places available and will be able to offer merit-based graduate assistantships to a limited number of those admitted. These assistantships provide a tuition waiver plus a small stipend.

Our nine month course of study attracts attorneys from throughout the United States and from abroad. While many of our students are recent law school graduates, others enter the program as experienced practitioners. Our alumni are among the leaders in the agricultural law and food law communities, many working in policy positions as well as in practice.

Interested students are encouraged to apply to the Program as soon as possible. Visit our website for more information and to obtain an application form. You are welcome to send me an e-mail at sas.susan@gmail.com with questions. And, you can call the LL.M. Program Office at 479-575-3706.

Foodie Exchange with Italy and France!

Three years ago, we took our first overseas trip together to France. 

We rented an apartment in Paris (much cheaper than a hotel!), visited champagne houses in Eparnay, and ate to our hearts' content (especially when we ordered "le menu" instead of "a la carte" and got a huge multi-course fixed-price meal!).

One day we will return to France and I also hope to show my husband around Italy (another country where I constantly ate throughout my travels). 

In the meantime, we were happy to bring a bit of Paris and Italy home through the Foodie Exchange.

Kirsten sent us a wonderful package filled with French treats like chocolate, candy, salt, pate, caramel spread, lemon tarts, herbes de Provence...(We felt we were in Le Bon Marche!)

...and finally, sundried tomatoes which will nicely dress a good pasta dish!

The second package we received was from another Italian foodie friend, Ale of Viaggiando Mangiando.  Tasty licorice caramels, Nutella spread, parmasean crisps, Amaretti biscuits, and cookies.  We were especially excited for the pasta and our request, actual squid ink! 

Ale sweetly sent us a recipe for Polenta with mushrooms and sausage which we happily promised to make with the polenta she sent us.  What did we send to Ale?  Check out her post here (just press the translation button on the side to read it in English).

To join the Foodie Exchange, click here.

"Bountiful Harvest" from the WSJ - Farm Bill Analysis

From the Wall Street Journal, March 21, 2008 - BOUNTIFUL HARVEST - Farm Lobby Beats Back Assault On Subsidies
By LAUREN ETTER and GREG HITT, p. A-1

Check out the interactive map showing where the money is going.

FARM FIGHT

• Tilling the Ground: As farm income is rising, Congress is finishing a bill that will provide farmers billions in subsidies.

• Sowing Seeds: Critics want major changes in the decades-old safety net. But they've seen powerful push-back from farmers and allies who say measures are needed to protect during cyclical downturns.

• The Harvest: Absent scaling back of support, farm subsidies will add to budget deficit and hinder trade talks.

Wexler's in San Francisco

With the rain pouring down on us here in NYC, we decided to do a little clean-up.

A couple of months ago, we unfortunately had both our laptop and desktop call it quits on us at the same time.

We have since recovered all of our files (note to self:  backup! backup! backup!) and found lost photos from a restaurant in San Francisco.

So, in the hopes that some sunny California weather will come back to NYC, we thought we would share this SF gem.

I had visited Wexler's while on break during the Foodbuzz Festival back in November.  It had just opened for business, but was already getting favorable press for its BBQ.

Walking in, I loved the dramatic black ceiling.  It looked like cascading fabric from an Oscar-worthy dress.

Cilantro Cocktail ($5, happy hour price):  The bartender made this drink on the fly, using whatever fresh ingredients she had on hand.  Made with vodka, simple syrup, lime juice, muddled cilantro, and a bit of cayenne pepper, the cocktail was fresh, tart, a tad smokey, and a nice adult alternative to sweet tea.

BBQ Scotch Eggs ($12):  I love scotch eggs (traditionally hard-boiled eggs wrapped in sausage and fried), but these particular ones were noteworthy because the egg was soft-boiled and incorporated burnt ends.  Served with some frisee, house made hot sauce, and sweet tea gastrique (sweeter sauce), this Scotch Egg plate was worth the quick trip to Wexler's. 

I cannot wait to return with my meat-loving husband to try out their BBQ.

Wexler's is located at 568 Sacramento St. in San Francisco, CA.

Thinking about the Anger

I posted this as a comment to Professor Schneider's original post. Upon reflection, it seems long enough for a post, with some further response from both Professor Schneider and myself:

My Comment:

The anger is a bit puzzling, if high food prices are the problem. Subsidies try to encourage overproduction (by eliminating some risks inherent in production and the market). That, in turn, was historically grounded on a cheap food policy (as well as others). The desire for cheap food seems to remain, but the tool used to achieve it is somewhat ineffective with increased demand. Assuming at some point that supply will catch up to demand at the current price (query if that is possible), then one way to decrease the price will be over-production. That will, in turn, be aided by subsidies.

Read the rest of this post . . . .

So I guess my puzzlement asks whether the subsidies must remain if the objection is high food prices.

Of course, one could say that the market should be let to operate free of farm-bill subsidies. But that is not a cheap-food argument. Indeed, energy subsidies, to the extent they are increasing demand for agricultural products, are a likely bigger culprit. If anything, the farm bill subsidies are keeping food prices lower than they might otherwise be (though that may be a bit of a stretch given current profit margins).

But if equity in payments is the real concern ("I don't get subsidies for making widgets, but farmers get it for making corn"), that is a different argument. Some problems with it may be the subsidies in many widget-production areas. And the answer to the quit-paying-when-prices-and-income-are-high quandary is a bit problematic. If they can be heard to argue for payments that are made when prices, production, or income are low, international obligations restrict the ability to structure payments in that way. We can't subsidize too much based on production and price. And there may be limits on our ability to subsidize based on price (regardless of production; i.e., CCP). That in turn, makes income supports problematic as well, when the trigger for payment is tied to market price. Given those limits, decoupled payments are used. Those, of course, have the tendency to inspire outrage on an equitable level in high times.

Very interesting, and, I think, more complicated than most of the editorials that I have seen let on.

Professor Scheider's response:

On the anger issue - I agree that it is not founded on economic analysis. But, my concern is that our favored treatment of farmers, i.e., our system of agricultural exceptionalism, has been based largely on the good will of the people (and their representatives in Congress). I see our farm policy chipping away at that. The way non-farm people feel about agriculture has changed so dramatically since I first started into all of this - and even me, as a third generation farmer (or at least farm owner) have to say that I am embarrassed by the largess. So much money going to such wealthy people.

Further thoughts from me:

I agree that farm policy is eroding good will. Or, it could be, that good will is eroding as people become more detached from agriculture. Three (somewhat related) thoughts come to mind on these issues.

1) one counter to eroding good will that is occasioned by a generational disconnect from rural areas may be a focus on food production (even if you are from an urban area, you care about food)

2) what I tend to call "energy agriculture" works against point #1 somewhat by leading the urban electorate to see agriculture as an energy provider (I'm thinking big oil)

3) deep thinking about what exactly we are subsidizing is in order. If we are subsidizing "worthy" farmers, then objections based on wealth levels are appropriate. But if we are subsidizing food (and energy) production to keep prices low, then it is harder to argue that the income level of producers ought to matter (and I call them "producers" for a reason here). It seems to me that this distinction was not as important as recently as 30 years ago. But now it is. And that may be because of consolidation, an increasingly rurally disconnected electorate, a perception of agriculture as a production industry, or some combination of those.

Finally, still in #3, food is a basic human need that cannot go unmet. That seems to justify subsidization for affordability's sake (think health care and affordable housing). Energy seems to also fall into the basic human need category, but to a dramatically lesser extent if we decry the lack of a push toward conservation or increased efficiency in our consumption. Then again, we may have some over-consumption concerns with food as well.

Interesting conversation.

West Side Cheese Co.

Walking along Columbus Ave. on the Upper West Side, you could easily blink and miss West Side Cheese Co.  Owner Maya Schaper originally had a larger antiques shop that was a long-time fixture in the neighborhood, but had to shut it down when she lost her lease.  Happily, early last fall, she opened up this sliver of a spot to sell food-related antiques and cheeses.

We happened upon this small, narrow spot while walking around the neighborhood during sunnier, warmer, and drier days.

Maya carries a nicely edited selection of cheeses as well as gourmet dips, breads, and pates.  We opted for the musky soft Saint Albray cheese and a slice of pate de compagne ($15/lb) to enjoy as an easy dinner appetizer.  Maya's cheese menu regularly changes, making her shop a fun foodie destination.

West Side Cheese Co. is located at 228A Columbus Ave (btwn 70th and 71st Sts.) in NYC

From Humans to Livestock, Red River Flooding Impacts All

I usually write about the intersection between energy law and agricultural law, but this post has nothing to do with energy. As a professor at the University of North Dakota School of Law, I have been experiencing my first real flood threat in Grand Forks. Grand Forks had a catastrophic flood in 1997, and as a result, now has a dike system in place to help protect against future disasters.

Fargo and areas all the way up near Grand Forks that are not protected by the dikes, on the other hand, remain extremely vulnerable, and the efforts of the people in the region have been nothing short of amazing. And it is not just people who remain vulnerable.


Heavy overland flooding has caused significant problems for livestock, as well:

Brian Zimprich, extension agent for North Dakota’s Ransom County, said the county has suffered heavy overland flooding. That’s bad news for county residents, but even worse news for beef cattle producers, who are in the middle of calving.

“We have 50 head of cattle that have been lost due to flood, and there are various unofficial reports of livestock loss, rumored to have died due to flood or bad weather,” Zimprich said.

Seventy-five to 100 calves have been lost, many to pneumonia, he said.

“Some of them were newborns and some probably a week or 2 weeks old that have come down with pneumonia or illnesses due to the extreme temperature changes and the wet conditions,” he said. “It’s just not the best situation for calving right now.”

While the state has made clear that “[l]ivestock rescue and carcass recovery efforts are secondary to the protection of human life,” significant efforts are underway.



It will be at least a week before anyone can truly breathe easy, and even if major crisis is averted, significant losses have been suffered on farms and in the cities. Hopefully, the dikes will hold and the heroic efforts of people all over North Dakota and Minnesota, those suffering flooding on the other side of the Red River, will have minimized (though certainly not eliminated) the losses. No matter what, I have witnessed an incredible display of community spirit and dedication, and I'm proud to live to in North Dakota.

Smorgas Chef at Scandinavia House Food Blogger Lunch

Fellow food blogger Jen was in town so we thought, what better way to catch up then with another food blogger lunch?  The last time we met up, lunch was so much fun and this time was no exception.  Together with Christine and Jessica, we decided to try out Smorgas Chef at Scandinavia House by Grand Central Station. 

The restaurant was sleek and modern (think upscale Ikea), but my favorite piece was the large birch tree in the center of the room.  Morten Sohlberg, Smorgas Chef's owner and designer, had found (after placing a Craigslist ad) this over 100 years old tree in the Catskills.  It took multiple tractors and cranes to transport it to NYC.  The tree was disassembled (to fit into the restaurant) and put back together with bolts, paper clay, and acrylics.  From starting to die on a farm, this tree now sits dramatically amongst diners at Smorgas Chef. 

Armed with cameras, we all took a few photos but spent most of the meal laughing and chatting.  Most of us opted for the Fixed-Price Lunch ($14.95), which included a soup (like the Smorgas Seafood Chowder above which was more veggies/cream than seafood) or salad (as Jen as about to enjoy), and a designated entree.  I've lately been enjoying spritzers (like the ones at Franny's) so I also order a Homemade sparkling lingonberry juice ($2.95).  Like a cranberry seltzer, it was fizzy but more sweet than tart.

Christine chose the Swedish Meatballs with lingonberries, mashed potatoes, and a carrot/zucchini medley.  It looked like the most substantial and tasty dish on the menu.

My friend (a non-blogger in town from Toronto) chose the Smoked Salmon Sandwich with scrambled eggs, sour cream, and 8-grain bread. 

Jen opted for this sandwich.  (Being too engrossed in conversation, I didn't get the name of the sandwich).

Jessica opted out of the fixed price lunch and instead chose the Smorgas Board ($15).  It was the prettiest in presentation and included a small bite of everything:  house-cured gravlaks, Swedish meatballs, mashed potatoes, pickled herring, scrambled eggs, etc.  Though it all looked good, Jessica was not blown away by the dish.

I opted for the Herring Sampler with four different herring preparations (plain, with onions, in tomato sauce, and in mustard sauce), potato salad, and potato wraps (lefse).  The plate offers an authentic pickled-herring experience and would be something my hubby (who likes sour, vinegary flavors) would have enjoyed.    

  Christine, me, Jessica, and Jen: The food was okay, but the company was great!  Ladies, thanks for a lovely lunch!

Smorgas Chef at Scandinavia House is located at 58 Park Ave (btwn 37th and 38th Sts.) in NYC.

{Easy Recipes} Chickpea "Burger"

Chef Jose Andres has stated that the future of cooking is in fruits and vegetables (and that meat is boring).  While we'll never be vegetarians (giving up foie gras, steak, and pork belly is just too hard for us), we are trying to lighten up and eat more vegetables.  For the past year, we've enjoyed Meatless Mondays - but with the start of Lent (Mar 9), I decided to up the ante and cook exclusively vegetarian (and a few seafood) dishes for the entire 40 days.

So far I've enjoyed the challenge, but have found that for me, it's easier to conceive a dish with meat. Meat naturally has umami flavor in it so I'm aware that I need to replace that flavor (so far mushrooms have been our staple and luckily my husband loves all varieties of mushrooms!)  Another challenge I'm facing is that it's still really cold here in NYC and the availability of local fruits and vegetables is scarce (compared to the summertime when I feel it's so much easier to for us to increase our vegetable and fruit intake because they're so fresh and abundant during the warmer months).  We regularly eat salads with our meal - but for the main entree, I find that I'm oftentimes using canned or frozen vegetables.  This Chickpea "Burger" recipe is one of those recipes.

I found this "vegetarian burger" recipe on the wonderful blog 101 Cookbooks.com.  I changed the recipe a bit to reflect our tastes and ingredients we had on hand.  We like cumin in our turkey burgers so I added this spice into this patty mixture.  Also, when we make meatballs, we use rolled oats instead of breadcrumbs because it's lighter so I used oats in this recipe as well.  I like this recipe because it's easy to make and it uses ingredients that most people would have in their kitchen - even in the dead of winter!

Chickpea Burger (adapted from 101 Cookbooks.com)

Ingredients

1 15 oz can garbanzo beans/chickpeas, rinsed and drained

4 large eggs

1/2 t sea salt

1/3 cup chopped fresh cilantro

1/2 large red onion, chopped

Grated zest of one large lemon

1 cup broccoli, chopped (I used frozen broccoli and defrosted it in the microwave)

3/4 cup rolled oats

1/2 t cumin

1 tablespoon extra-virgin olive oil

Toppings:

1/2 large red onion, sliced and caramelized

1 large orange pepper, sliced and roasted

1 avocado, sliced

Directions:

1. In a medium-large mixing bowl, mash the canned beans with a fork. Once you have a chunky mix, add the eggs and salt.  (The original recipe calls for a food processor, which will make this step quicker, but I used fork because the beans were easy to mash and I prefer a chunkier texture)

2. Add cilantro, onion, lemon zest, cumin, and broccoli chunks into the bowl.  Add in the rolled oats (we like using rolled oats instead of breadcrumbs because we find it lighter).  The mixture should be on the moist side, so you can add a bit of water if the mix is too dry.

3. Form patties from the mixture (about 1 inch thick, makes about 8 patties).

4. Heat the oil in a heavy skillet over medium low, add 4 patties, and brown both sides.  Remove from the skillet and cool on a wire rack while you cook the remaining patties.

5. Serve the patty on a plate of lettuce, topped with avocado slices, roasted peppers, and caramelized red onions.  Or you can serve the patty, as my husband prefers, like a regular burger on bun with toppings and condiments.

{Wine Wednesday} Walla Walla Wines in NYC

Most wine drinkers are probably familiar with the big Washington wine brands Columbia Crest and Chateau Ste. Michelle (same parent company). But outside of the these producers, there are many other wineries of every size to be found, especially in the Walla Walla Valley region of Washington state – making both reds and whites, from robust Cabernet to Riesling and even dessert wines. I stopped by the Walla Walla Wine tasting in New York in February to try out some of the 2008 and 2009 red wines of mostly Cabernet Sauvignon and Syrah-based  wines.

To my benefit, the event was not that crowded, especially when I first arrived. I had the opportunity to chat with winery reps, winemakers and distributors about the wines themselves without being rushed. There were numerous instances of people quite unfamiliar with WA wines let alone Walla Walla wines (a good sign that attendees were there to learn more); however, all of the hosts and distributors were happy to explain their wines and stories.

For me, the highlights of the tasting were the reds from Waters (the still too young but earthy and funky 2009 Forgotten Hills Syrah was my favorite of the night along with the sample of the 2009 21 Grams Bordeaux blend); and the wines poured by Sleight of Hand (still trying to track these down, they also sell the value Renegade wines); Buty (elegant and usually lower alcohol wines) and Rasa (a nice late addition to the party, I love the QED, photo above). The past two years I have found myself drinking more Pacific Northwest red wines, especially Syrah and Cabernet-based wines. I rarely drink or buy California red wines now (except for coastal Pinot Noir).

Others wineries represented included Pepper Bridge Winery and Amavi Cellars (same winemaker, Jean-Francois Pellet, pouring their wines), Seven Hills, L’Ecole No 41 (newer vintages have redesigned label), Three Rivers, Woodward Canyon, Va Piano, Dunham and Abeja (always an excellent Cabernet). I didn't get to taste them all but I really enjoyed the wines poured that night. Only ones missing were Gramercy Cellars (try their Syrah, trust me) and Reynvaan (pictured above)!

In general, I have enjoyed the 2009 vintage more than 2008. The tough part is getting your hands on these wines, especially the much praised 2009 vintage – the best way is usually mailing list; however, some retail stores are willing to help you find them.  I hope we start seeing more of the smaller producers here in the NY area.  Some such as L'Ecole, Pepper Bridge, Amavi and Waterbrook are usually available here in NYC. Don’t be afraid to ask a retailer to see if they can get order you some. Or try subscriber sites like Full Pull Wines and Garagiste. 

Mermaid Oyster Bar

It's Friday and the weekend's finally here!

For us, there's no better way to start it off than with one of our favorite happy hour deals in the city:  $1 oysters at Mermaid Oyster Bar. 

Normally we would not go near dollar oysters, but when they're coming from the reliable Mermaid Inn family, we show up right at 5:30pm to grab an available seat.

Bluepoint Oysters were the happy hour special - and these were some of the freshest, briniest Bluepoints we've ever had.  You couldn't get better oysters unless you farmed them yourself out on Long Island!

Siren's Song cocktail ($12):  Loved this spicy hot cocktail made of muddled chili peppers, passion puree, and vodka.   It actually packed some heat!  Instead of bar nuts, we had small bowls of goldfish to snack on.

Instead of white wine, my hubby chose to pair the oysters with Brooklyn's own Sixpoint Otis, an oatmeal stout.  The smooth and slightly creamy roasted stout was a good match for the Bluepoints.

Blue plate special ($20):  This was a great deal!  The deal included a whole grilled brook trout with fennel salad and a pint of draught beer (got the Captain Lawrence Freshchester Pale Ale). The fish was mild, with a slightly crispy skin.  The meat was white and tender with the fennel adding a sharp contrasting taste.

This complimentary chocolate pudding with whipped cream was the perfect way to end our value meal.

Mermaid Oyster Bar is located at 79 MacDougal St. in NYC. 
Happy hour special runs from 5:30 pm - 7 pm. 

Specials are also available at their sister restaurants:
The Mermaid Inn is located at 96 Second Ave (btwn 5th and 6th Sts.) in NYC and
568 Amsterdam Ave (btwn 87th and 88th) in NYC.

First Look: Bomboloni on UWS NOW OPEN!

After what seemed like an eternity, the boarded up space at W69th and Columbus has finally opened up as Bomboloni.  This small Italian cafe features gelato, coffee, panini, and these warm, Italian donuts.  Though there is no seating and only a very narrow counter to dine at, this cafe is a welcome addition to this cupcake-loaded neighborhood.

Currently they offer 3 flavors:  Traditional (vanilla custard), Chocolate (Valrhona), and Raspberry.  At only $1 each or 6 for $5, these baked goods were quickly being snapped up (at only 1:30pm on a Thursday afternoon)

I ordered the traditional and chocolate flavors. Both were warm and took me back to early days of back-packing through Italy.

The donut or cake part was more similar in texture to challah or egg bread (i.e. lighter than a regular doughnut). 

The chocolate flavor was not that sweet (my hubby will probably prefer this one), while the traditional flavor became my favorite. 

I love custard - and though I still prefer the more expensive Creme Brulee doughnut at Doughnut Plant - this affordable bomboloni manages to satisfy my dessert craving.

Bomboloni is located at 187 Columbus Ave (btwn 68th and 69th Sts.) in NYC.

{Giveaway} BECO Baby Carrier

 Have you been enjoying our week of giveaways for Christine's Virtual Baby Shower?  (There's still time to enter our other giveaways here and here).  Our final giveaway is a good one - the Beco Baby Carrier ($129 retail value).  This baby carrier would be a great gift for any mom or mommy-to-be.  More information on the baby carrier plus how to enter after the jump!

About the Beco Baby Carrier

If you’re not familiar with the Beco Baby Carrier, it’s Diana's favorite backpack style carrier which allows you to carry a newborn up to a 45lb toddler on your front or back.  According to Beco, "Designed by a babywearing parent, active sailor and rock climber, Gabby Caperon. Beco combines perfect ergonomics, excellent weight distribution and stylish design from top quality fabrics. Each carrier is handmade by a skilled seamstress in facilities which apply high social and economical standards. Sustainability and minimal impact of our production on the environment is important to us. We strive to provide the best quality, safe products and friendly customer service."

Diana loves this baby carrier because as her child got older, she wanted a back pack carrier to be able to carry her baby as she commenced on her daily chores.  She states, "A back pack style carrier allows you to carry your child from 5 months old on your back. If you have a fussy baby, it soothes them and they enjoy the ride usually falling asleep right on your back.A back pack style carrier can literally be a life saver for any type of mami. For this reason, it’s my number one product that I recommend for any new mami to be and the reason this virtual baby shower came to be."

This baby carrier is the perfect gift for Christine because she loves to get out on walks, take trips to San Francisco, go out to restaurants, and frequents the NYC farmers market.  And now, this perfect gift (with a retail value of $129) can be yours too!

To enter leave a comment from one of the options below…

• If you are not currently a baby wearing mama… Why would you enjoy carrying your baby?
• If you are currently a baby wearing mama… What’s the best thing about carrying your baby?
• If this would be a gift for someone else… Why would this be a perfect gift for a mom or dad?

Extra Entries…

Leave a separate comment for each entry, a total of 6 extra entries.

• Subscribe to receive my posts via email. (1 entry)
• Become a fan of Beco Baby Carrier on Facebook and share on your wall (1 entry)
• Become a fan of High/Low Food/Drink on Facebook and share on your wall (1 entry)
• Blog about this giveaway and link back to this post (2 entries) Please leave 2 separate comments that you have done this.
• Follow me on Twitter and tweet about the giveaway. (1 entry) (copy and paste)@highlowfooddnk Backpack Style Baby Carrier #Giveaway! http://bit.ly/foMood #babywearing

Please remember to leave a separate comment for each entry, or your extra entries will not count!

More chances to win!

For five additional entries…

I created special cupcake toppers for Christine's Virtual Baby Shower and would love for you to download and print them out, and then use them to decorate any dish you make for our virtual baby shower party.  From cupcakes to sliders, these printables will look great on any party dish.

For the 5 extra entries, either take a photo of your dish with the toppers and/or write up a blog post with the photo and send the photo or link to highlowfooddrink(AT)gmail(DOT)com with a subject line of "Christine's Virtual Baby Shower Cake Topper".  Click Here to Download the Toppers on Scribd.

Even More chances to win!

Visit Diana from A Little Bit of Spain in Iowa and Christine from Fresh Local and Best and comment to win on their sites for even more chances to win. We’ll each be doing a random generator from our comments and from those winning 3 comments we’ll again put it through the random generator to come up with one winner for each gift!

The official rules

The giveaway ends April 1, 2010 and is open to the Continental US only. The winner will be chosen by random.org.