Simply Hot Pots - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, Simply Hot Pots: A Complete Course in Japanese Nabemono and Other Asian One-Pot Meals by Amy Kimoto-Kahn.

The author is the voice behind the blog Easy Peasy Japanesey. Her first cookbook Simply Ramen brings homemade ramen to your table with a delicious fusion of seventy recipes, including soup bases, noodles, toppings, and sides. We will be indexing this title soon as well as providing you with an EYBD Preview.

Simply Hot Pots delivers all we need to know about Japanese hot pot cooking.  In Japan, hot pot cooking is called nabemono, or nabe, and cooked in donabe, traditional clay pots. Comforting, healthy, affordable, easy, and quick - especially when you make your broth bases in advance - these satisfying one-pot meals can be customized for anyone.

The customization factor is huge for me. My son and I love all types of vegetables, seafood and flavors. My husband, not so much. Lately, I've been craving the warmth and comfort of deep rich broths, noodles and assortments of vegetables with a wide range of textures. With two palates on both sides of the spectrum here in our home, hot pot cooking will be the answer to satisfy everyone. 

Amy lays out every detail with easy-to-follow, step-by-step instructions and stunning photos. The chapters on side dishes and desserts include recipes such as Chicken delicious (a play on fried chicken), Mom's pork wontons, and Chocolate coconut mochi cake. 

Our   takes you inside this title and shares the following 

 

 

If you order this title before our promotional period ends, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this book.

Below are screenshots showing how these features will appear.

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering three copies of Simply Hot Pots to EYB Members in the US and CA. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 30th. 2019.

Gnocchi, Solo Gnocchi by Christine Y. Hickman

Cookbook lovers are a discerning group with high expectations that must be met for a title to enter our coveted collection. Some of us shy away from restaurant books and others only collect those high-end tomes. The criteria for the type of books we enjoy varies as much as our individual personalities.

Single-subject books can be a hard sell but seem to be experiencing a resurgence of late. A well-done single-subject title researches, works through the intricacies of a recipe and provides us with the technique and knowledge we need to master that particular dish. Such a title is Christine Y. Hickman's Gnocchi, Solo Gnocchi: A Comprehensive Tribute to Italy's Other Favorite First Course.



Christine is the voice behind the Gnocchi Sonomarcella website and is an experienced teacher, caterer, and writer who divides her time between New Mexico and Italy. Her cookbook is the book on gnocchi - sharing the history and basics of this seemingly simple but complicated dumpling that requires skill, a light hand and dedication to master. 

The detailed instructions and selection of recipes here are outstanding (Christine's tutorial video is recommended watching.) From basic gnocchi to filled varieties, the author has laid it all out for us. The sauces, gratins and even sweet dessert gnocchi are impressive and one can spend hours in the kitchen with this creative collection of recipes for this versatile Italian classic.

At this time, you may order Gnocchi, Solo Gnocchi directly from the author's site which our BUY BOOK button links to. The photographs are old school but plentiful and clearly reflect the finished dishes. This does not distract from the brilliance of this title. The two plus pages of process photographs for the basic gnocchi recipe are immensely helpful. Ingredient amounts are given in pounds and ounces for certain ingredients (potatoes, cheese, sausage) and volume for others (cup, tablespoons, etc), there are no metric measurements. If you wish to master gnocchi, you must order this book. 

I have made a few of the sauce recipes and they are spot on. I plan to have a gnocchi weekend soon that will involve a number of Italian dishes. Who wants to come over?

Our  takes you inside this masterful title and features the following 

 

To celebrate Christine's book, we are offering a gnocchi prize package to one worldwide winner (see details below). The author has autographed a copy of her book which I have in my possession. Our friends at OXO are providing a ricer OXO Good Grips ricer and a fine mesh strainer and I am providing a Gnocchi board and stripper - all these items will be shipped from my home to yours.

The author is providing one autographed copy of her book, OXO is providing one adjustable ricer and fine mesh strainer, and I am adding a gnocchi board to this giveaway open to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 29th, 2019.

Cassoulet, A Journey

For years, friends have been raving about Rancho Gordo ("RG") and when I received the Desert Island bean sampler kit for the holidays (thanks Darcie), I decided to find out more about this company and their products.

Apparently, I do judge a bean by its cover and RG's beans are colorful with fun packaging. The humble generic bean in the clear bags at the grocery store are wallflowers while RG's beans' dance card is full. The quality of RG's beans are superior and to find out why - I urge you to read Steve Sando's Rancho Gordo story on their website.

When I reached out to the company, I asked about their cookbooks first (of course) and then requested a cassoulet kit to review and one to giveaway to our members. Thus my cassoulet journey began with a single bean (or bag of beans), as I plunged myself into Kate Hill's Cassoulet: A French Obsession.

 

Kate's book is packed with history and recipes for this dish, and is recommended reading before you begin your journey. While cassoulet is a French classic, each cook imparts their own personality to the dish as I did with Kate's recipe (which is similar to a recipe on the RG site).  Our indexed online recipes total 150 cassoulet variations alone, while our recipe library boasts 850! For those unfamiliar with the definition of this dish: "Cassoulet is a rich, slow-cooked casserole containing meat, pork skin and white beans. The dish originated in the south of France. It is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides."

I prepared the cassoulet in Le Creuset, making the beans in my Le Creuset Dutch Oven in fig, one of Le Creuset's new calming colors for spring and layering my dish in a vintage Le Creuset roasting pot. 

 

There is a time commitment to prepare this masterpiece of a dish, but the flavor is well worth the investment. I grew up on navy beans simmered all day with a ham bone. My mom wasn't a great cook but she made a mean pot of beans. We'd have the beans and mashed potatoes for dinner and the next day a bean and mashed potato sandwich. Don't knock it until you try it. 

While that bean dish is glorified due to being steeped in nostalgia, the cassoulet is life giving. Warm, rich with a deep pork flavor and a bite from the peppercorns (I used extra). My cassoulet was made with chicken and sausage. The chicken was juicy and fall apart tender, while the skin was crispy. The perfect bite for me was a spoonful of the beans with the toasted breadcrumbs moistened with the fat from the meats. I took Kate's recipe in the book and ran with it - that is what cooking is all about. Paying homage to a classic dish but making it your own. 

Just as the cassoulet is a French classic, so is Le Creuset cookware. As mentioned above, while I used the new fig colored Dutch Oven for the beans, I layered the cassoulet in a vintage Le Creuset roasting pot. Mixing the new with the old works in cooking and in cookware. 

Valentine's Day is coming up next week - one of Le Creuset's spring colors would be a beautiful gift. I adore these new hues and want to redo my entire kitchen with tones of fig and sea salt. The new colors are calming, soothing and elegant all still made with the same quality Le Creuset is famous for. Someone tell my husband I want a braiser in sea salt. Thank you. 

As if you need an incentive to buy more French cookware: if you purchase $150 worth of products from Le Creuset you will receive two adorable heart ramekins using the code LOVE.

I hope to bring you more information on Rancho Gordo's other cookbooks, especially French Beans and will try to convince my friends at Le Creuset to bundle a giveaway for Mother's Day.

 


Rancho Gordo is providing one Cassoulet Kit (which includes two pounds of their cassoulet beans and a copy of Kate Hill's Cassoulet) to EYB Members in the US.  One of the entry options is to answer the following question in the comments section of this blog post.

Which Rancho Gordo product would you like to try and which of Le Creuset's spring colors is your favorite?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 25th, 2019.

 

 

 

 

Special thanks to Le Creuset for sharing one of their new spring colors with me for review and photographs. Also thanks to Rancho Gordo for supplying me with one of their cassoulet kits.  The photos above are taken by me except the bean sampler and cassoulet kit photo which are courtesy of Rancho Gordo. The new calming colors spring line photo is courtesy of Le Creuset.  

Kricket by Will Bowlby

During his relatively young career, London Chef Will Bowlby has accumulated a wealth of experience in Indian cuisine. After culinary school and training in the UK, he served as head chef at Cheval in Mumbai, before travelling around India on a food tour for six months. After this, he returned to the UK and worked under Vivek Singh at The Cinnamon Kitchen. 

In April 2015, he brought his vision to his own 20 seat pop-up restaurant that just happened to be housed in a shipping container. Two years later, he opened Kricket Soho which has grown now to three locations. Bowlby serves up seasonal, modern Indian plates and drinks that combine British ingredients with the flavours, aromas and spices of India. 

Kricket: An Indian-inspired Cookbook is the debut cookbook from the talented chef that shares recipes that prove that Indian cuisine needn't be daunting. He promises if we learn the basics, the possibilities are endless.
 

The majority of the recipes are ideal for weekend meals and entertaining. Ingredients shouldn't be difficult to procure, and the dishes are overall very approachable. These are Indian-inspired recipes and not for a purist looking for strictly "authentic" Indian classics. This is the type of book I love - exciting takes on a cuisine that paints a picture more of the chef's personality than reinventing classics. We have Madhur for the classics, we can look to Bowlby for inspired dishes that pay homage to Indian flavours.  

Our  takes you inside this title and features the following 

 

Many thanks to Hardie Grant for providing the materials for our EYBD Preview above as well as offering three copies of this exciting book in our giveaway below.

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 24th, 2019.

The Jewelled Table by Bethany Kehdy

Any book on Middle Eastern cooking draws me in. I fall victim to the vibrant colors of this cuisine, tables overflowing with large platters of fragrant offerings and the community feel of a gathering. Bethany Kehdy's debut title The Jewelled Kitchen (or the US edition Pomegranates & Pine Nuts) is a beautiful cookbook. Now the author is back with The Jewelled Table: Cooking, Eating and Entertaining the Middle Eastern Way which explores the way Middle Easterners cook, eat, and entertain, and the rituals of doing so at home.

As the title would suggest, this book is a feast for the eyes with stunning illustrations, spectacular photography and a feeling of humble richness. The mezze style of hospitality encourages your guests to linger, to talk and share. Many platters of simple, flavorful dishes give the air of abundance. When you examine how Middle Easterners entertain, you learn what really is important - the feeling of care. The host is nurturing us with food, time and togetherness - "what's mine is ours". 

Bethany begins with the basics, follows with refreshments and cocktails, and then food that decorates the table. She continues with small plates, principal dishes and ends with desserts. Drink in the author's narrative, soak in the photographs of the landscape and people. Then be inspired by the dishes that shine with thoughtfulness and care. This is a feel good book and reading through it again today was refreshing. 

Our  takes you inside this gorgeous title and features the following 

 

 

Special thanks to Hardie Grant for providing us with the materials for our EYBD Preview above and offering three copies of The Jewelled Table in our giveaway below. I am grateful that publishers such as Hardie Grant continue to release these titles that inspire me to greatness by bringing the world's cultures, customs and cuisines to my kitchen. 

 

The publisher is offering three copies of this book to EYB Members in the US, UK, AU and NZ. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 23rd, 2019.

Vietnamese Food Any Day By Andrea Nguyen

Happy publication date to Andrea Nguyen on her latest title, Vietnamese Food Any Day: Simple Recipes for True, Fresh Flavors from Ten Speed Press. We have shared the author's events on our calendar so be sure to check if she is in your area.

 

Andrea Nguyen is an award-winning writer and Vietnam native who is the voice behind the popular Viet World Kitchen website and the author of a library of titles devoted to her cuisine. Her books are member favorites as well as my go-to for Vietnamese dishes.

In her latest, Andrea draws upon her decades of experience, to guide us in using everyday ingredients to create true Vietnamese flavors at home. With Nguyen's expertise, there's no need to take a trip to a specialty grocer, just use her tips and tricks for getting Vietnamese flavors from those ingredients found at national supermarkets.

Andrea makes sure we have the basics down from how to make the perfect rice to pressure-cooker stocks. Each chapter that follows contains recipes that any level cook can conquer. This Sunday I made her Chile garlic chicken wings to wild praise and next on the agenda is her Shaking beef. I've been looking for the recipe for this dish and the version in this book looks like a winner (recently shared on the cover of February's Food & Wine).

Andrea's books are gold mines with recipes that work and narrative that leads us to success. If you don't have Into the Vietnamese KitchenThe Pho Cookbook, The Banh Mi Handbook or Asian Dumplings, buy them now to add to your collection along with Vietnamese Food Any Day

Our  takes you inside this title and features the following 

 

Special thanks to Ten Speed Press for sharing the materials for our EYBD Preview above as well as offering three copies of this title in our giveaway below. 

 

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 21st, 2019.

A New Way to Food - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, A New Way to Food: 100 Recipes to Revamp the Way You Eat and Change Your Relationship to Food by Maggie Battista. The author's events are shared on our calendar.

Maggie Battista delivers far more than a cookbook in her latest work. Yes, she shares more than 100 mostly wholesome, mainly dairy-free, plant-based, and always refined sugar-free recipes that helped her find her way to good health, lose 70 pounds, and rid herself of years of chronic aches and pains but she also shares honest and touching narrative that will resonate with many of us. While we may not have weight issues or chronic pain, most of us have felt that we were not enough. This book lovingly teaches us to find our beautiful potential and that we deserve to feed and nourish ourselves, emotionally and physically.

The recipes here cover breakfasts, quick lunches, and nourishing dinners, and offer healthy updates on comfort foods and date night dinners. With a focus on plant-based eating, some meat dishes are also included. Also shared are Maggie's guides to meal planning, recipes for pantry staples and much more. Beautiful photographs are sprinkled throughout and while it does guide you to a new way to food, it is a stunning cookbook that anyone can appreciate. Pick up a copy for someone you love for Valentine's Day!

Our    takes you inside Maggie's latest and features the following 

 

If you order this title before our promotional period ends on May 30th, 2019, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.

 

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering five copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 22nd, 2019.

Double Awesome Chinese Food - EYBD Promotion

Now with EYBDigital, if you buy a print book within the promotional period, for the first time you will have access to the full EYBD cookbook wherever you can access EYB - on vacation, at work, in the grocery store, etc. In addition to the digital book, all the features of EYB will be included in the access, at no cost to the book purchaser. For more information see our EYBD Page.

• Recipe search
• Bookmarks
• Recipe ratings and reviews
• Photo upload (personal photos of dishes cooked)
• Shopping lists

We are pleased to share a promotion for our next EYBD Book, Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen by Andrew, Irene and Margaret Li. The authors' events are shared on our calendar.

 

The Li siblings founded a restaurant (Mei Mei) and food truck catering business in Boston and pride themselves on serving up creative Chinese-American cuisine made from locally sourced and sustainable ingredients, serving humanely raised meat, produce from small farms, and some of the most creatively delicious street food out there.

Now you don't have to live near Boston to experience Mei Mei's flavors. The Li's debut cookbook, Double Awesome Chinese Food is full of irresistible recipes that marry traditional Asian ingredients with comforting American classics and seasonal ingredients. The dishes here are fun and fresh with the full color photos and detailed instructions. Ingredients are listed in weight and volume and those ingredients are easily found in major supermarkets. 

Kung pao chicken dip, Clams with black and white beans over noodles, and Cranberry upside-down cake with bourbon butternut custard are a few examples of the recipes here. Yes, there are dessert recipes! Our   takes you inside this title and features the following  

 

If you order this title before our promotional period ends May 30, 2019, register here (be sure you have a photo of your receipt or screenshot from your online order ready to upload). Once your purchase has been verified, this button will appear on the book on your Bookshelf next to the title and will take you to the digital access for this gorgeous book.

Below are screenshots showing how these features will appear.

 

 

Special thanks to the publisher, for working with us to bring this exclusive incentive to our members as well as for providing three copies of in our giveaway below.

The publisher is offering five copies of this book to EYB Members in the US and Canada. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 22nd, 2019.

Bestia

Bestia: Italian Recipes Created in the Heart of L.A. by Ori Menashe, Genevieve Gergis and Lesley Suter is the debut cookbook from LA's phenomenally popular Bestia restaurant. Both restaurant and book feature rustic Italian food with Middle Eastern influences, crafted with intense flavors, house-made charcuterie, pizza and pasta from scratch, along with innovative desserts inspired by home-baked classics.

 

Photographs capture the vibrancy of the dishes which are both approachable and sophisticated, a mix that will please the experienced cook as well as the novice. Step-by-step process photos accompany certain of the pasta recipes and I am quite taken with the chapter on charcuterie, something which I have always wanted to tackle. The pizza, pasta, sides, and main dish chapters are equally spectacular with a variety of oils and sauces to level up any recipe. But wait, there is more - the desserts! Butterscotch-coconut tart, Apple cider donuts, Chestnut zeppole and many other treats await you here. Zeppole is proof that God loves us and wants us to be happy.

This book made my Best Books of 2018 list as it is the perfect package: beautiful photographs, approachable yet refined recipes and Italian food!  Our  takes you inside this beautiful title and features the following 

 

Special thanks to the publisher, Ten Speed Press, who provided us with the materials for our EYBDigital preview above as well as three copies of this book in our giveaway below. 

 

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 20th, 2019.

Cooking with Scraps

During the months of August through December, there are a surfeit of cookbook releases which requires that some promotions are delayed. This delay does not mean the books I cover now aren't as incredible, it just means time is needed to adequately convey these books greatness. One such title is Cooking with Scraps: Turn Your Peels, Cores, Rinds, and Stems into Delicious Meals: 85 Scrumptious Recipes for Zero-Waste Cooking by Lindsay-Jean Hard.

 

 

Lindsay-Jean writes the "Cooking with Scraps" column for Food52 and in her debut cookbook she demonstrates how delicious and surprising the all-too-often-discarded parts of food can be, transforming what might be considered trash into culinary treasure in over 85 recipes. 

The book is stunningly photographed by Penny de los Santos and includes not only the author's wealth of tips and knowledge in limiting food waste, but also dishes that appear to be unfairly placed in a book with the word scraps in the title. Danish pancakes with apple-core syrup, Shortbread with honey-glazed grapefruit peel and pink peppercorns and Soba noodles with ginger marmalade dipping sauce are just a few examples of what you will find here.

The book is moving from my library shelf to my kitchen bookcase because I want to use all of the ingredients I pay for and having it in plain site will be a reminder to myself.

Our  takes you inside this title and features the following 

 

 Special thanks to Workman Publishing for supplying the materials for our EYBDigital Preview and for offering three copies of this book in our giveaway below.

 

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post and this forum post. Once you log in and enter your member name you will be directed to the next entry option - the blog comment. After that, there are additional options that you can complete for more entries.

Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on March 20th, 2019.

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