Tag Archives: swag

Eat Write Retreat Recap & a Giveaway!

This past weekend I attended the Eat Write Retreat 2012 Conference, which was held at The Madison Hotel in Washington D.C.  This was my first food blogger conference, and I was a little nervous- but I was also excited about meeting some new friends!

I decided to participate in Eat Write Retreat 2012 because I’d like to grow this blog, I’d like to meet other bloggers and hopefully learn new things about the blogging and food community.

The first thing you need to know about food blogger conferences is the swag!  Check out what I brought home:

Most of these things fit into this bag (perfect for grocery shopping!):

I did get a couple more things which did not make it into this picture: an OXO cutting board, a Calphalon Convection Oven and a watermelon!  It’s clear to say that this was like Christmas for my kitchen!

I started this blog as a hobby, and I enjoy trying out new recipes and sharing them with all of you.  It’s inspiring to hear about how many people have a blog as a business, and how much they love what they do!

Of course this conference would not have been as much of a success if it wasn’t for the sponsors!  They were: OXO, Calphalon, National Watermelon Promotion Board, Jarlsberg Cheese, Harvard Common Press, Fresh Mushrooms, Dogfish Head Brewery, Qualia Coffee, Honest Tea, Endives, Lindsay Olives, Barboursville Vineyards, GooGood Clusters, Feastie, Chix DC, and DRY Soda.

Some of the sessions included:

None of this could have possible without the organization and hard work done by Casey Benedict and Robyn Webb.  Thank you!

Check out the list of bloggers who participated in this conference here!

Now it’s time for the GIVEAWAY!!!

Since I came home with a number of goodies, some of which won’t fit into our tiny fifth floor kitchen, I’d like to give some things away.

The first ever giveaway at Fifth Floor Kitchen!  One winner will have a chance to win an OXO Mini Chopper and Goo Goo Clusters Supreme (3 clusters in one box).  *These are items I’ve received at the Eat Write Retreat 2012 Conference, and this giveaway is not affiliated with OXO or Goo Goo.

The winner will be chosen at random, and will be notified by email (please make sure your email is correct)- they will have 3 days to respond to me with their address, otherwise I’ll choose another winner.  (Note: you must have a US address to be eligible to win)

This giveaway is open until Friday (05/11/2012) 11:59:59 EST.

***This giveaway is now closed***

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Food Matters Project #14: Black Bean & Corn Salsa

It’s another Monday, so we’ll check out what everyone has made for the Food Matters ProjectAlissa from Big Eats Tiny Kitchen has chosen this weeks recipe.  She chose Mark Bittman’s recipes for Five Quick Salsas for Chips, Dips and Other Stuff from The Food Matters Cookbook.  You can find Mark’s original suggestions on page 46 of his book.  To see what other members of The Food Matters Project did, check out their links in the comments section here.

I’m sure many of us celebrated Cinco de Mayo on Saturday, so we have all eaten a lot of salsa over the weekend.  I hope there were some great margaritas to go with it!  If you need more Mexican recipes, check out what we had made in the past.

I’m a huge fan of chips and salsa, but tomatoes are not in season, so I chose to do a tomato-less salsa.  To fill the void, I opted for some black beans and corn.  Since we didn’t have any chips in the house, I shredded some lettuce and we ate the salsa as a topping for the salad.  It was very refreshing and filling on a hot day.  I also toasted some tortillas and added those to the salad as well.  (*I did add some sunflower seeds to the salad, feel free to omit)

I’ll be back tomorrow with some fun things about the Eat Write Retreat 2012 conference, which I was at this weekend.  I do have something to look forward to this week- some giveaways!!!  Lots of swag from the conference, and I’d love to share my goodies!

Black Bean & Corn Salsa
A Fifth Floor Kitchen original

I cooked dry black beans for this salsa, and I did not use salt when cooking.  So if you are using canned beans, you might want to scale back the salt (or salt to taste).  Fresh corn off the cob would give this salsa a bit more taste, so if it’s in season you should try it.

3 cups of black beans
2 cups of frozen corn, defrosted
4 garlic cloves, minced
1/2 red onion, chopped
1/2 cup chopped cilantro
1 cup chopped peppers (yellows and red give the salsa lots of flavor)
2 jalapeños, chopped
juice of 1 lime
1/4 tsp salt
1/4 tsp pepper

Mix all of the ingredients.  Chill for at least an hour prior to serving, it’ll allow the flavors to blend together.

Serve with chips, toasted tortilla or on top of salads or roasted chicken.