MARY’s secret ingredients GIVEAWAY!!!
Pictured above was our recent fall box. The winter box will be revealed tomorrow!
My new subscription box business, MARY’s secret ingredients, has been a huge journey for me and my team this year. The support and warmth I’ve received from you means a great deal to me. I want to say thank you, from the bottom of my heart, to all of you who have shared your kind words as well as perhaps purchased or reviewed boxes for us. Your help has been invaluable!
So now, since it is the season of giving, and because I want to share not only my appreciation, but also the wonderful gourmet, international products with you, I am hosting a GIVEAWAY!!!
I’ll be giving away one FULL YEAR’S SUBSCRIPTION of MARY’s secret ingredients (that’s FOUR boxes filled with surprise products) to one lucky follower, as well as TWO SPRING 2015 boxes as runner-up gifts!
The rules are simple; just comment below with your favorite dish to cook for the upcoming holidays (feel free to add a link to the recipe if you have one) and on December 16th, my team will use a random number generator to choose the lucky winners. Since there are three chances to win, I do hope that all of you will comment and share with your friends!
Unfortunately, if you live outside of the continental United States, (that’s you, Maureen and Charlie Louie), I’m sorry to say you won’t be eligible for this giveaway, as MSI’s shipping is still limited to the U.S. However, please comment below with your favorite recipes anyway. I can’t wait to see what you have to share!
Best of luck to all of you, and stay tuned for more posts about the contents of our winter box and all the great recipes I’ve created using this season’s ingredients.
Now here I’d like to share with you just how NOT to roast a chicken. Remember that great on-the-flash dish I made in front of our guests – the Cumin and Mustard Roasted Chicken pieces with dried fruit? Well on Sunday night, I tried to do that again with a whole butterflied chicken, with a more complex, delicious glaze (thank goodness, because that’s all that was left) and, of course, a longer time in the oven (30 minutes) since it was a whole bird and THAT was my undoing.
Mmmm, lovely….
The fruit totally charred!! Just look!! (Imagine if that happened when I had the guests over!)
Fortunately we could just remove the fruit and enjoy the chicken, which was cooked perfectly. Two prunes and two pears survived.
I know your holiday recipes will all be smashing, unlike this one!