Showing posts with label citrus. Show all posts
Showing posts with label citrus. Show all posts

Sunday, June 18, 2017

Thai Green Curry Zucchini & Noodle Soup: Full of Flavor & Color for Souper (Soup, Salad & Sammie) Sundays

I was looking for a soup with Asian ingredients and flavors this week from one of the chefs we have cooked with at I Heart Cooking Clubs and found this Thai Zucchini Soup from Heidi Swanson's 101 Cookbooks Blog. I love how Heidi combines different ingredients and she is as much of a soup topping fan as I am, so I knew I had to make it.


Heidi says that this soup was destined to be a chilled and pureed Thai curry soup but instead, for a few different reasons, she opted to keep it brothy. I'm glad that she did because brothy was what I was craving. Heidi used a scoop of brown rice as her base in the soup bowl, but I wanted rice noodles (sometimes you just feel the need for noodles). Heidi topped her soup with basil oil, roasted cherry tomatoes, pickled shallots, and toasted nuts and seeds, while I went with pan-roasted baby tomatoes (quicker & doesn't require the oven), chopped peanuts, and fresh chives, cilantro, and Thai basil. 

A big bowl of this satisfying vegan noodle soup made for a delicious lunch. My changes to Heidi's recipe (mainly to make extra broth) are in red below.


Thai Green Curry Zucchini & Noodle Soup
Slightly Adapted from Heidi Swanson via 101Cookbooks.com
(Serves 4)

2 Tbsp coconut oil
1 cup sliced shallots or onion (I used 1 large Maui sweet onion)

(I added 5 kaffir limes leaves, torn)
1-2 Tbsp green curry paste, or to taste (I used 3 Tbsp of Thai Kitchen Green Curry Paste)
1 can coconut milk (full fat)
6 medium zucchini, loosely chopped (about 5 cups)
1 cup water, plus more if needed (I used 2 cups light veggie broth)
juice of one lime (I used the juice 2 limes)
cooked brown rice, or other grain, or noodles of choice (I used rice noodles)


Topping ideas: basil oil, roasted cherry tomatoes, toasted nuts/seeds, quick pickled shallots, lots of lime, fresh herbs (coriander, basil) (I used pan-roasted cherry tomatoes, chopped roasted peanuts, and fresh cilantro, chives, and Thai basil, coarsely chopped, and lime wedges)

Heat the coconut oil in a large saucepan over medium-high heat, stir in the onions and a couple generous pinches of salt, and sauté until soft. Stir in the green curry paste along with a dollop of cream from the top of the coconut milk and the kaffir lime leaves. Stir well, and sauté for another minute or so, until fragrant. 

Stir in the zucchini and sauté, being careful not to brown, until the zucchini is tender 5-7 minutes, or so. Add the remaining coconut milk and the water or broth, let everything come up to a simmer, and remove from heat. Season the soup with the juice of lime, and salt to taste. It's all about balance here, and the soup should be brothy with strong coconut-lime flavor. 

Serve over a scoop of brown rice, topped with any (or all!) of the toppings suggested, or experiment with your own ideas.


Notes/Results: This soup was delicious and hit all of the cravings I was having for curry. lime, broth, and noodles. I ate a huge bowl and practically licked it clean, and I am excited to have the leftovers later (keeping the noodles separate until serving). It is a good combination of flavors and texture with the noodles and topping. It had the right level of heat for me--enough to feel it in the back of my throat but not too fiery to be able to taste all of the flavor. If you like a spicier soup, add more curry paste to the broth or serve chili paste or Sriracha on the side. I kept it simple with just the zucchini and onion in terms of veggies but you could certainly add your favorites and/or add protein like chicken, shrimp, or tofu, if desired. Really good, quick and easy to make, I will happily make it again. 


I'm linking this soup up to I Heart Cooking Clubs for June's Monthly Dish/Ingredient Challenge: Asian Dishes. You can see what everyone made by checking out the picture links on the post. 
  
We have a few delicious dishes waiting this week in the Souper Sundays kitchen--let's have a look!


Judee of Gluten Free A-Z Blog shared Weight Watchers 1 Smart Point Soup and said, "I started Weight Watchers ( again) last week, so I'm being more conscious of quantity, calories, and carbs. ( I had gained some weight during April and May when it was cold, rainy, and dreary). ... was looking to see what I could make that  was only 1 Weight Watcher smart point- and this is it!This amazing soup fills me up. has fiber, vitamins, and minerals and is a totally satisfying comfort soup ! Of course it is naturally gluten free which is just the way I like my recipes. It is my version of Chinese egg drop soup. ( I've included a vegan version too)"
 

Claudia of Honey From Rock made Split Pea with Fresh Corn Soup inspired by a book (The Bertie Project by Alexander McCall Smith) and said, "I'd like to serve Bertie this soup, one his Granny might have made for him while Irene was away on her trip.  He wants to go live with his Granny, however there's nothing she can really do about that.  ... The contrast of fresh corn with mushy peas is wonderful.  Perfectly delish and quite comforting if I do say so, especially when accompanied by some freshly baked bread and a good slathering of butter."


Shaheen of Allotment2Kitchen made a unique pasta salad and said, "This Miso Tomato
with Roasted Garlic and Shichimi Tograshi is inspired by a Miso Tomato Soup recipe I saw a couple of years ago. I still intend to make the Miso Tomato Soup with homegrown tomatoes, or even tinned cherry tomatoes, but at the weekend I was inspired to mess with it a little and make a thick sauce for pasta salad."  


Mahalo to everyone who joined in this week! 

Souper Sundays is back with a new format of a picture link each week where anyone interested can post their soups, salads, or sandwiches any time during the week and I post a recap of the entries the following week.)

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
 

If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's linkup with your soup, salad or sandwich:

  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you.

On your entry post (on your blog):
  • Please mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post.
  • You are welcome to add the Souper Sundays logo to your post and/or blog (optional).



Have a happy, healthy week. Happy Father's Day!
 

Monday, May 29, 2017

Gingery Green Curry Miso Broth with Zucchini Noodles, Kitchen Tools Review & Giveway {#worksmarter #sharpenyourkitcheniq}

When my blogging friend, the amazing Camilla of Culinary Adventures with Camilla was gathering a few bloggers together to test kitchen tools from KitchenIQ and create a recipe using them, I quickly signed up--especially hearing that one, an all-in-one ginger tool, might help me with my ginger problem. Yes, I have a ginger problem. I love the flavor of ginger and using it in my recipes but I REALLY hate messing with it--peeling it, grating it, and trying to do it quickly and efficiently without losing all of the wonderful ginger juice that fresh ginger puts out. I will confess that I often resort to those frozen ginger cubes or ginger in a tube--just to save myself the hassle. I was also looking forward to testing the spice grater and the zester as I love cooking with spices and between citrus, cheese, and chocolate, I find myself zesting often.


  The three KitchenIQ products we would be testing were:


Note: KitchenIQ has supplied these three products to me for free (and a set to giveaway to one U.S. reader below) in return for a fair and honest product test and review so I'll give you my thoughts on each of them--how easy they were to use, how well they worked, and (important to me) how easier they were to clean, care for and put away.


    The V-etched Better Zester:

    I have a microplane zester that I was given by and friend and that I use pretty much constantly so I wasn't sure that I needed a new one but the V-etched Better Zester lives up to the name, it is actually better than my microplane for a few reasons. It has a comfortable handle that is easy to grip--which I like as my old zester is one long strip of teeth/blades. This zester also has 300 tiny teeth that really catch the peel well, without the pith (as long as you don't press too hard). My main love and something I didn't realize I loved so much is the storage container on the back of the zester that not ony collect and measures whatever you are zesting, it has a tiny "squeegee" that removes the moist zest from the citrus from the back of the blade, making clean up a snap and giving you dry, sprinkle worthy citrus zest. Love it! I also tested it with Parmigiano-Reggiano and bittersweet chocolate and it was equally handy for grating, measuring, and cleaning up afterward. Sorry old zester, you have been replaced! 



    The Grate Ginger Tool:

    As I mentioned, this was the tool I was most interested in trying and I was not disappointed. Everything you need to work with ginger is together in one hand-size tool. This one took its first test with the back-of-the-package instructions handy to review as I went through the different steps to peel, juice, grate and slice a piece of fresh ginger. Probably everyone knows the best way to peel ginger is with a spoon but the hard green plastic spoon that is attached is equally as effective in in removing the skin as a regular spoon. Juicing and grating sort of happen together and this was my favorite part about the tool--you simply grate your peeled ginger, remove the grater tray and use the grater cover to press the juice from the pulp--with no waste. You can then use the juice--or reserve it for other recipes and use the finely grated ginger. There is also the magic "squeegee" that runs along the underside of the blade as you pull it out and cleans the ginger from the grater making it easy to clean. I tried the slicer and it works pretty well with the blade slicing fairly easily through the tough ginger root. I usually slice my ginger thicker than this blade does, but I don't see that as a problem for most recipes and it in fact might be better for some. Out of the three tools, this one has the most pieces and I realize I am going to have to be careful not to lose the clear blade cover and forget to put the spoon back in ;-) but it does clean and go back together pretty easily. I did not try it with the other aromatics it was recommend to be used for like garlic and daikon, but I am sure I will soon. Another win--I would buy this one for myself or as a gift.



    The V-etched Spice Grater:

    I have an electric spice grinder that I seldom use because I hate dragging it out of the cupboard, cleaning any leftover spices that I didn't clean well the last time and plugging it in, then repeating the whole process. So I either tend to use my spices whole--as in my chai tea blend or I resort to quickly grabbing my jarred powdered spices. This grater is easy and fast to grab, has tiny sharp teeth for hard spices, and makes quick work of cinnamon, nutmeg, and one of my favorite spices, star anise. There is a tray to catch the grated spices so you can easily measure them for your dishes. I saw on the package that you can grate nuts (walnuts and pecans are shown) and I am looking forward to trying that. The blade and tray are easily rinsed and wiped clean and it is a lot more convenient than dragging my grinder down on a regular basis for hard spices. Sometimes a bit of the spice I was grating flew loose, or I found that I lose a little more of the spice at the very end than I do with an electronic grinder, but the consistent fine powder I got and the ease of using it outweigh that in my opinion. A great tool for any spice-loving cook.

    Overall:

    I have a very small and too-full-of-stuff kitchen so as much as I love them, I try to limit my kitchen tools to those that I use regularly, have more than one purpose, and really work. All three of these KitchenIQ tools pass the taste and I will be using them all often--plus they are just fun to use and to look at with their bright colors and shapes. An honest thumbs up to all three of these tools from me.

    Be sure to check out the giveaway below for a chance to win your own set.


    Besides testing the tools, we were asked to come up with a recipe that allowed us to showcase the tools in action. I had several things in mind but in the end, it was a craving for a brothy and flavorful bowl of zucchini noodles that came to mind. I wanted something quick and easy but with a good mix of flavors and my own touch, so I enhanced prepared green curry paste and white miso with grated ginger and ginger juice from The Great Ginger Tool, added a kiss of star anise to add complexity with the V-etched Spice Grater, and finished it with lime juice and perfect zest from the V-etched Better Zester

    This is a light lunch dish that goes together quickly and is about the flavor of the broth so I kept to spiralized zucchini noodles but you could of course use any quick cooking noodle and add other veggies and/or tofu or another protein to bulk it up however you like. 

    Gingery Green Curry Miso Broth with Zucchini Noodles
    By Deb, Kahakai Kitchen
    (Serves 2)

    1 Tbsp coconut oil (or olive oil)
    2 green onions, chopped
    1 Tbsp finely grated ginger
    2 Tbsp Thai Green Curry paste (I use Thai Kitchen brand)
    1 Tbsp ginger juice (optional)
    4 cups good veggie broth
    1 cup water
    1/2 tsp star anise
    2 medium zucchini, spiralized into a fettuccine noodle size, or rice noodles, or noodles of choice
    2 Tbsp white miso paste
    2 tbsp fresh lime juice
    1/2 Tbsp lime zest
    salt and pepper to taste
    fresh lime zest and sesame seeds to garnish

    Heat oil in a medium sauce pan and add green onions, grated ginger, and green curry paste. Cook until fragrant, about 2-3 minutes. Add ginger juice if using (I recommend), veggie broth, and water and bring to a boil. Reduce heat and simmer soup about 10 minutes to meld flavors.

    Add zucchini noodles and let cook for 3-4 minutes until just tender. Place the miso paste into a small bowl and ladle in a cup of the hot broth. Whisk thoroughly with a fork until miso paste is dissolved into the broth, then add broth back into the soup. Add lime juice and 1/2 Tbsp of the zest. Taste for seasoning and add additional lime juice and salt and pepper as desired.  

    Divide into two large bowls. Garnish with additional lime zest and sesame seeds. Enjoy!


    Notes/Results: This is a simple dish that really packs in the Asian-inspired flavors and totally hit the spot for my ginger, green curry, and miso cravings--why should I have to choose just one? The lime juice and zest keep it bright and the star anise is there--subtle in the background--but making you wonder why this broth is so darn good. I won't lie, I ate both servings myself because I didn't want to stop eating it. ;-) I will happily make this again using my fun new tools. 


    I'm linking up this tasty soup to Souper Sundays, hosted here at Kahakai Kitchen. Each Sunday we feature delicious soups, salads, and sandwiches from friends around the blogosphere--please join in if you have any to share. Here's this week's post and linkup  



    ***KitchenIQ Tools Giveaway!***
    Note: KitchenIQ is generously providing a Three-Tool Prize Package to one lucky U.S. resident (in the 48 contiguous states--sorry!) Winner will be chosen by Rafflecopter and notified here as well as email and have 48 hours to respond or the next winner will be chosen. We cannot be held responsible for items lost in the mail.

    To enter the Rafflecopter Giveaway below, leave a comment (Because I like to read them!) ;-) telling me about either your favorite kitchen tool to use or your worst kitchen chore to complete.

    There are a few other optional ways to get more entries to win: 1) Tweet about this giveaway or 2) follow me on Twitter (@DebinHawaii) and/or KitchenIQ (@KitchenIQ), 
    (Note: You can still get extra entries even if you already follow me or KitchenIQ on Twitter.)

    Deadline for entry is Tuesday, June 6th.


    a Rafflecopter giveaway

    Good Luck!

    Wednesday, February 1, 2017

    The Book Tour Stops Here: A Review of "The Fifth Petal" by Brunonia Barry, Served with a Tisane of Lemongrass, Blood Orange, Ginger, Hibscus, and Rose (+ a Giveaway!)

    Today's TLC Book Tour has us traveling to Salem, Massachusetts for a new mystery/thriller, The Fifth Petal by Brunonia Barry. One of the places in the book is the fictional Eve's Lace Reader Tea Room, so to pair with my review I have blended my own herbal tea (tisane) mixture inspired by my reading and there is also a chance to win a copy of the book at the end of the post. Happy Reading!  


    Publisher's Blurb:

    “Do you think, inside, every one of us is a killer?”

    This is the question that haunts the people of Salem, Massachusetts, in Brunonia Barry’s spellbinding, masterful new thriller, THE FIFTH PETAL (January 24, 2017; Crown), a tale of otherworldly powers, ancient myths, and a gruesome triple homicide. Ten years after her New York Times bestselling debut novel THE LACE READER became an international sensation, Barry revisits contemporary Salem, where the dark history of the paranormal continues to reverberate in the lives of the Whitney family and their neighbors. With its release, THE LACE READER became an overnight success, winning numerous awards and rave reviews from the New York Times, Washington Post, Time, New York, People, and being named an Amazon Best Book of the Month. Barry, born and raised in Salem, now returns with a complex brew of suspense, seduction, and murder in her highly anticipated novel THE FIFTH PETAL.

    When a teenage boy dies suspiciously on Halloween night, Salem’s chief of police, John Rafferty, now married to gifted lace reader Towner Whitney, wonders if there is a connection between his death and Salem’s most notorious cold case, “The Goddess Murders,” in which three young women, all descended from accused Salem witches, were slashed on Halloween night in 1989. Now Rafferty must uncover who, or what, is killing the descendants of Salem’s accused witches, while keeping the town’s paranoia—all too similar to the hysteria that lead to the infamous witch trials—at bay.

    As Rafferty begins to uncover a dark chapter of Salem’s past, he finds unexpected help from Callie Cahill, the daughter of one of the Goddess victims, who has recently returned to town. Discovered at the scene of the crime when she was five years old, Callie survived the mysterious massacre with only scratches on her arms and a perfect stigmata of a five-petal rose in the palm of her bloodied hand. Now Callie, who has always been gifted with premonitions, begins to struggle with visions she doesn’t quite understand and an attraction to a man who has unknown connections to her mother’s murder. Neither Rafferty nor Callie believes the main suspect, Rose Whelan, respected local historian and honorary aunt to Callie, is guilty of murder or witchcraft. But clearing Rose’s name might mean crossing paths with a dangerous force. Were the women victims of an all-too-human vengeance, or was the devil raised in Salem that night? And if Rafferty and Callie can’t discover what happened that night, will evil rise again?

    Grounded in Salem’s true, dark history, Brunonia Barry paints a complex, eerie portrait of a modern New England town living in the past. With magical realism that will appeal to readers of Erin Morgenstern and gothic suspense echoing Deborah Harkness, THE FIFTH PETAL brings the world of Salem to life with Barry’s signature rich and twisting prose. Suspenseful, sinister, and masterfully composed, THE FIFTH PETAL is a haunting novel that will grip audiences long after the final page.
     
    Hardcover: 448 pages
    Publisher: Crown (January 24, 2017)

     
    My Review: 

    First off, I have to say how striking the cover of this book is with its gorgeous blues and the rose petals--it conjures up the lushness of the story, the rich history and the menacing feel that permeates the story inside. The Fifth Petal is a lush and evocative book, capturing me from the get-go with the subject of witches in Salem and their history. Although the story goes mostly between the horrific murder of a trio of young women (called The Goddesses by the town) in 1989 and the mysterious death of a young man twenty-five years later, the folklore and history of the Salem Witch Trials is skillfully woven in--especially as the deaths seem to be happening to descendants of the original women that were hanged back in 1692. We get to know the current day characters the most, Callie Cahill, daughter of one of the 1989 victims who was there the night of the murders, but was only five and has repressed most of her memories and John Rafferty, the local police chief who came well after the 1989 crimes but wants to solve the cold case and see justice served. John particularly wants to do right by Rose Whelan, once respected as a historian but who is no homeless, considered crazy and guilty of both the 1989 murders and the 2014 death of the young man (who was bullying her at the time of his death) by most of the town. Rose 's mental state makes her hard to know as well, but all of these characters are well-drawn and interesting and the mysteries and their connections pulled me in.

    There are times the book drags--mainly in the middle, but the back-and-forth in the time frame and perspective and the subject kept me going and the action picks up well at the end and had me turning the pages to find out what happened. There are times I had to go back and reread bits to understand them and how the folklore and past related to the current day. It may have had a few too many different angles and history bits fit in that were not completely necessary and it might have made it a tighter book if pared down but I also liked the amount of research and knowledge that went into the story. I had guessed most of the mystery but there were still twists and surprises and overall it left me satisfied and I enjoyed the journey it took me on. I wouldn't say that this book is necessarily a sequel to Berry's popular novel, The Lace Reader--but it does share some of the same characters and places. I actually bought The Lace Reader at a Library sale but did not get a chance to read it before The Fifth Petal--not that I think you need to read them in order, but based on my enjoyment of this book I plan to go back and rectify that as soon as I can.  

    Don't forget to check at the end of the post for a chance to win a copy.

    -----
    Author Notes:  Brunonia Barry is the New York Times and international best selling author of The Lace Reader and The Map of True Places. Her work has been translated into more than thirty languages. She was the first American author to win the International Women’s Fiction Festival’s Baccante Award and was a past recipient of Ragdale Artists’ Colony’s Strnad Fellowship as well as the winner of New England Book Festival’s award for Best Fiction and Amazon’s Best of the Month. Her reviews and articles on writing have appeared in The London Times and The Washington Post. Brunonia co-chairs the Salem Athenaeum’s Writers’ Committee. She lives in Salem with her husband Gary Ward and their dog, Angel. Her new novel, The Fifth Petal will be released in January 2017.

    You can connect with Brunonia via her website, Facebook & Twitter
    -----

    Food Inspiration:

    There is food to be found in The Fifth Petal like the  pastries (cinnamon rolls, scones, croissants, and brioches) and teas served at Eve's Lace Tea Room, some with names like Serendipitea, Chakra Chai, Difficult-Tea (black tea with cayenne, cinnamon, and just a hint of cilantro) and other more basic blends like orange and mint. There are also food offerings at Eve's like soft-boiled egg and fruit, salads, and a single pear--cut and perfectly fanned out on the plate with a tiny stripe of honey across the slices. There's mention of a charity dinner with choice of roast beef, salmon or chicken, salad and a dessert of chocolate mousse and madeleines, a Thanksgiving dinner of goose, venison and "every food that might have been offered in New England during the first Thanksgiving feast," port and cheese, a full breakfast of eggs, bacon, toast and orange juice, beef stew with vegetables from the garden, corn bread, jars of canned zucchini, eggnog, a family recipe of Lobster Newberg, apple pie and savory mince pie, Christmas cookies, a dinner of crown roast with wild rice and apples, Parker rolls, sweet potatoes, and Brussels sprouts, Chinese takeout, pizza in Italy, cold avocado and crab soup and beef tenderloin roast, lobster risotto garnished with flowers, and plenty of alcohol, including some creative drinks like a cocktail with Seven-Up, cloves and Hawaiian Punch and The Green Fairy with absinthe.

    The author offers a couple of recipes from the book on her website for book clubs (the Lobster a'la Newberg and a Death in the Evening Cocktail with absinthe and champagne, but since my asthma has been acting up, I wanted to make an herbal tea blend (called a tisane) that would both be a good healthy drink for me and represent the book. 


    I wanted to make a tisane that nodded to the book of course--the color, the use of rose, and the blood orange for the color. I also wanted to make it work for my own needs--adding ginger, for clearing my sinuses, lemongrass and honey for their anti-bacterial properties, and citrus for the vitamin C. I was going to use dried rose hips (both for color and their vitamin C) but even though I was sure I had some in my pantry, I couldn't seem to find them with my tea and tisane blending ingredients. Instead I grabbed dried hibiscus flower which also has a lot of vitamin C and would also help make the color a bright blood red--not a bad trade off. I decided to add a touch of rose water, both to play up the floral notes and to represent the five petals in the book. If you aren't a fan, you can omit or add less rose water but I think a little helps round out the flavors.  

    My recipe is below, brewed in a large coffee press (I keep separate one for teas) for ease of straining but have given instructions for making it in a pan on the stove.


    Tisane of Lemongrass, Blood Orange, Hibiscus, Ginger & Rose
    By Deb, Kahakai Kitchen
    (Makes about 5 Cups) 

    5 cups water
    2-inch piece of fresh ginger root, peeled and thickly sliced
    2 stalks lemongrass, bottom six inches of stalk, sliced or cut and bruised
    2 Tbsp dried hibiscus leaves
    3-4 thick slices of blood orange
    4-5 strips of lemon peel
    1/2 to 3/4 tsp rose water, or to taste, optional
    honey to taste
    blood orange slices and lemongrass stalks to serve (optional)

    Put the ginger, lemongrass, dried hibiscus, blood orange slices, and lemon peel into the bottom of a large coffee press and pour water just to the boil over the mixture to the metal rim. Cover and let steep for 15 to 20 minutes and gently press. 
    Remove cover, stir in rosewater and honey to taste, cover again and let steep another 2 to 3 minutes before serving. 

    (Alternatively, you can make it in a pan by adding the ingredients up to the rose water and bringing to the boil. Then lower the heat, cover, and simmer for 15 minutes, then strain. Add rose water and sweeten with honey to taste.

    Strain and serve hot in tea cups, and/or pour strained tisane into a carafe and chill well in fridge to enjoy cold. Serve over ice and enjoy.

    Notes/Results: A nice mix of tangy and sweet with floral notes from the lemongrass and rose water and the pleasant bit of ginger at the finish. I like it hot and that's helpful for the breathing benefits but this mix would be really good and refreshing iced. The hibiscus and blood orange keep it from being too sweet--which you can also adjust with the amount of honey you use. I had two cups last night and saved the rest for today. I would make this again.


    I'm linking this post up to the Weekend Cooking event at Beth Fish Reads, a weekly event that is open to anyone who has any kind of food-related post to share. For more information, see the welcome post

      
    Note: A review copy of "The Fifth Petal" was provided to me by the publisher and TLC Book Tours. I was not compensated for this review and as always, my thoughts and opinions are my own.

    You can see the stops for the rest of this TLC Book Tour and what other reviewers thought about the book here.


    ***Book Giveaway***

    The publisher is generously providing a copy of The Fifth Petal to giveaway (U.S. and Canada addresses, please) here at Kahakai Kitchen.

    To enter the Rafflecopter Giveaway below, leave a comment please (Because I like to read them!) ;-) telling me about your favorite tea or tea drink and/or why you would like to win a copy of the book

    There are a couple of other optional ways to get more entries to win: 1) Tweet about this giveaway or 2) follow me on Twitter (@DebinHawaii), and/or author Brunonia Barry (@BrunoniaBarry), and/or Crown Publishing (@CrownPublishing) on Twitter
    (Note: You can still get the extra entries even if you already follow me, Barry, and/or Crown on Twitter.)

    Deadline for entry is Monday, February 13th.

    Good Luck! 

    a Rafflecopter giveaway