For a twist on cheese straws, try making savory cheese biscotti. These “cookies” are macho enough for Super Bowl parties but elegant enough for other occasions.

This recipe is adapted from Marcy Goldman, the creative cook behind Betterbaking.com. Usually, recipes fall under two camps: classical or fun. Reference books like The Cake Bible have trustworthy recipes, but after a while, I want something more than basic sponge cake. Then there’s the comfort-food recipes, like Paula Deen’s bacon-wrapped mac and cheese. But can you trust Paula Deen? She of the Velveeta chocolate fudge? Fortunately, you get great results with Marcy’s recipes, and there’s a twist to keep things interesting.

The secret to these biscotti is wine, which makes them taste even cheesier. I paired Gewürztraminer with Mimolette cheese (leftover from the CulinaryCorps potluck). Mimolette looks like cantaloupe, but the flavor is a cross between cheddar and parmesan. Because it’s firm, crunchy bits of cheese remain after baking.

After the first baking, these biscotti are as flavorful and tender as Red Lobster’s cheddar biscuits. I don’t know what the “unscotti” are like when they’re cool; I couldn’t wait that long. But my gut says that this recipe is a two-for-one. Bake once, and you have biscuits. Bake twice, and you have crunchy cheese sticks.

Savory Cheese Biscotti

Adapted from A Passion for Baking by Marcy Goldman

Makes 2 1/2 to 3 1/2 dozen biscotti, depending on size

Any firm cheese and wine will work here: the original recipe calls for Parmesan and Chianti. To lighten things up, you can probably reduce the oil by half, since these biscotti are rich.

1/2 cup olive oil
3 large eggs
1 1/4 teaspoons salt, or to taste (depending on how salty your cheese is, you can reduce or increase the salt by 1/4 teaspoon)
1 tablespoon sugar
4 teaspoons cracked black pepper
2 tablespoons finely minced fresh rosemary, parsley, or chives
1 teaspoon garlic powder
1/2 cup spicy white wine, such as Gewürztraminer
2 cups freshly grated Mimolette cheese
2 teaspoons baking powder
1/4 teaspoon baking soda
2 to 2 1/4 cups all-purpose flour

1. Preheat oven to 350°Â F. Line a baking sheet with parchment paper or greased foil.
2. In a mixer bowl, blend oil, eggs, salt, pepper, herbs, and garlic powder. Blend in wine, cheese, baking powder, baking soda, and flour to make a stiff dough.
3. Spread dough into a log about 10 inches long and 4 to 5 inches across and pat down to square off the dough neatly.
4. Bake until set, about 35 to 45 minutes. Cool slightly on baking sheet. Wrap and refrigerate log 1 hour (this step ensures that the biscotti don’t fall apart when you slice them). Using a long serrated knife, slice log into 1/4-inch-thick slices.
5. Preheat oven to 300°Â F. Return biscotti to baking sheets and bake a second time to crisp, about 20 minutes, turning once at midway point to ensure even baking.
6. Taste one biscotto after it cools. If it is crisp, biscotti are done. Otherwise, bake a little longer, 5 to 10 minutes. Let cool completely on baking sheets.

After some teases here and there, here’s the new, improved recipe for homemade chocolate-hazelnut spread. Finally! While the original version was delicious, it tasted faintly chalky. The culprit was the powdered sugar, which has added cornstarch (to keep the sugar from caking). Unfortunately, raw cornstarch is as appetizing as raw flour.

I tried making my own powdered sugar by whizzing granulated sugar in a food processor, but it never came out fine enough. It was like crunching on sand. I even tried sweetening it with fruit paste, which split the mixture into a tough, chocolate blob and an oil slick. So that’s what happens when you mix oil and water…

It was time to go the route of the pros and make praliné (caramel powder). The combination of browned sugar, toasted nuts and cocoa powder put it worlds above Nutella. With this method, I didn’t have to add oil to make it a spreadable consistency. Not only was it healthier, but the flavors were more concentrated.

This caramel base is fool-proof. You don’t need a thermometer, and you don’t need to worry about stuff crystallizing. The finished product is so good that you’ll swear you jacked it from a French pastry chef.

For instructions, check the amended chocolate-hazelnut butter recipe.

Wow, this year’s Menu for Hope raffle raised $91,188 to feed schoolchildren in Lesotho, Africa! That’s 50% more than last year. Many thanks to the following:

• Chez Pim for conceiving and organizing this annual charity event
• Serious Eats for coordinating the East Coast prizes
• Prize donors for giving away thousands of dollars’ worth of goodies
• Bloggers for hosting the prizes
• YOU for donating!

Without any further ado, congratulations to Eric for winning the Wild Sweets Chocolate cookbook and Yunlin for snagging my homemade nut butters. For the full winners’ list, check Chez Pim’s site.

I won Charles’ Chocolates deluxe box assortment from Dessert First, Roni Sue chocolate buttercrunch and seasonal truffle subscription from Serious Eats, L.A. Burdick Chocolate Mice from Breadchick and Rancho Gordo beans to make it sort of healthy. Yowzers, that’s like a lifetime supply of chocolate.

Forgive me for being away so long. This blog has been broken, with viruses, post spam (yes, someone found a way to tack on info about male enhancement), and funny formatting. I restored my databases from backup and reinstalled WordPress about five times. Hopefully, there will be no more fixes!

These fruits have waxy skins and stems that are too long for their own good. They look like the offspring of apples, guavas and pears. I would have ignored them at the market if it weren’t for my grandmother, a Chinese version of Martha Stewart. She makes her own chili paste and drinks goji berry-logan elixir every day. She introduced me to “hollow” greens (because the stems resemble straws), jujube dates and now, fragrant pears.

It sounds like a vague description, but that’s their proper name. Farmers have grown these pears in China’s Xinjiang region for 1,300 years, but they’ve only been in the U.S. for about a year. (I discovered these pears right when they came here, but by the time I wanted to write about them, they were out of season. Now I appear out of the loop.)

Other Asian pears are crunchy and light, but the flesh is gritty and not very sweet. The skin is also thick and bitter. Fragrant pears are even crispier, but they are also sweet. Despite the skin’s appearance, they’re also entirely edible (except for the seeds of course). They are so juicy that you need to slurp quickly after taking a bite.

They are in season now, so head over to your local Chinatown or fancy supermarket. They’re not for the eco-conscious (it takes lots of jet fuel and protective packaging to ship them here), but they are very special.

Chocolate bread is nature’s perfect food. Bread is basic nourishment for the body, while chocolate is nourishment for the soul. Think of pain au chocolat (chocolate croissants) and chocolate toast, which prove that chocolate and dough just go together.

When I was a teenager, I saw Martha Stewart make chocolate bread from Balthazar Bakery. It was real artisan bread, not a muffin, with Valrhona cocoa powder and chocolate chunks. It sounded so naughty, yet so good.

When I moved to New York and finally tried that coveted bread, I was disappointed. While it was carefully crafted, the dough tasted bitter and wasn’t chocolaty enough for me. Fortunately, Au Bon Pain had crusty chocolate-cherry-walnut bread, and Fresh Direct distributed Ecce Panis’ bake-at-home chocolate rolls. When the rolls were fresh out of the oven, the chocolate oozed out of the feathery insides. (Note: Au Bon Pain no longer makes chocolate bread, and Fresh Direct only has chocolate bread pudding now. Boo!)

Since chocolate bread is going extinct, I compiled recipes from reputable sources, such as Balthazar, Nancy Silverton’s Breads from the La Brea Bakery, and the Institute of Culinary Education. I then made a lazy version by throwing cocoa and sugar into Sullivan Street Bakery’s famous no-knead bread recipe.

This is dessert for breakfast. I love toasting this bread, slathering on peanut butter and sprinkling bittersweet chocolate on top. The chocolate immediately melts into sweet lava. S’more sandwiches, filled with graham crackers and marshmallows, are especially good.

I realize that people are trying to eat healthily since it’s New Year’s, but this bread isn’t that bad for you. It’s low-fat, has a fair amount of fiber and has a little more sugar than commercial bread (and fortunately no high-fructose corn syrup).

For more no-knead bread, try my 100% whole wheat variation.

Chocolate No-Knead Bread

The sugar makes this bread chewy and moist, but it’s not too sweet for a good old peanut butter sandwich. If possible, use the metric measurements, as they’re more accurate.

Adapted from Jim Lahey of Sullivan Street Bakery
Time: About 1 1/2 hours plus 14 to 20 hours’ rising

2 1/3 cups (287 grams) all-purpose flour, plus 1/4 cup more for dusting
1 cup plus 2 tablespoons (143 grams) whole wheat flour (recommended brand: King Arthur)
1/3 cup (31 grams) unsweetened cocoa powder, preferably natural process (not Dutch-processed)
1/3 cup plus 1 tablespoon (75 g) sugar
1/4 teaspoon (1 gram) instant yeast (or 1/4 plus 1/16 teaspoon active dry yeast*)
1 ¼ teaspoons (8 grams) salt
Scant 1 3/4 cups (387 grams) water
Cornmeal or wheat bran as needed
1 tablespoon milk, for brushing
1 tablespoon turbinado sugar, for sprinkling

1. In a large bowl combine the flours, cocoa powder, sugar, instant yeast, and salt. Add the water and stir until blended. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Liberally flour a work surface and place dough on it; sprinkle it with more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Brush the top of the loaf with milk and sprinkle with turbinado sugar. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1 1/2-pound loaf.

Variation:

Double chocolate-cherry-walnut bread: After the first rise, pat the dough into a large rectangle on a well-floured surface. Sprinkle 1/3 cup each of good chocolate chunks; toasted, chopped walnuts; and dried cherries on top. From left to right, fold 1/3 of the dough over like a book. Fold over the other side of the dough and pat down into a tall rectangle. From top to bottom, fold 1/3 of the dough down. Fold the remaining bottom 1/3 to meet the top. Using your fingers or the heel of your hand, pinch the seams closed. Continue on with step 3 and let rise until double (it may take longer than the usual two hours, because of the weight of the mix-ins).

Notes:

• * If substituting active dry yeast, proof it in 1/4 cup of lukewarm water (reserved from the total water) for 10 minutes. Add the yeast with the rest of the water when mixing it in the dough.
• To make a sandwich loaf, turn out the dough on a floured board after the first rise. Gently pat the dough into a 5-by-9 inch rectangle and roll up the length of the dough. Pinch the seam closed with your fingertips or the heel of your hand. Rock the dough to even it out. Cover it with an inverted mixing bowl and let rise, seam side down, for about two hours. A half hour before baking, preheat the oven to 450 degrees F, with a standard 9-by-5-inch loaf pan inside. When ready to bake, brush the pan with oil and generously dust with corn meal or wheat bran. Drop the dough in the pan, seam side up (it’s okay if it looks messy). Shake the pan to even out the dough. Brush the top with milk and sprinkle with turbinado sugar. Cover the loaf loosely with aluminum foil (leave room on top for the dough to rise) and bake for 30 minutes. Remove the foil and bake for 15-30 minutes more.

Wow, is it 2008 already? Hopefully, we won’t have as many bummers as last year, like Crisco chocolate and poisoned food from China. I could go for more frozen yogurt, but not necessarily Pinkberry, because homemade is best.

For more headlines, check out Chow’s Year in Food–Vegansexuals, tainted dog food, greenwashing: the people, events, and trends that shaped our diets. Yup, I wrote three blurbs for them.

Merry Christmas! My mom is the only person I know who asks people to give her fruitcake on this day. She even went through the trouble of buying candied maraschino cherries so she could make her own. At the last minute, she backed out because of the two-hour bake time. Now we have all these neon fruit pieces but no cake. To tell you the truth, I’m actually dissapointed.

For everyone else, I’ve presented fruitcake alternatives, like panforte nero, “friendship bars” and now Greek Christmas bread. Several countries have their own version of holiday bread. There’s Italian panettone, German stollen and Alsatian kugelhopf. They’re delicious but are enriched with lots of butter. Greek christopsomo, however, has relatively little olive oil, but it’s still moist and feathery. It’s like a healthy panettone that’s flavored with wine, figs and spices. In Greece, it’s so popular that’s it’s enjoyed year-round.

Photo: About.com

Christopsomo: – hree-STO-psoh-moh -Greek/Cypriot Traditional Christmas Bread

by Rea Varveris, the New School of Culinary Arts

Bread is the most important of the Greek holiday foods. Historically, flour and yeast were scarce and expensive and thus saved for special meals. The careful preparation of the traditional Christopsomo or Xristougenniatiko psomi, or Christ’s Bread is said to ensure the well-being of the home in the year to come. It is a rich, round loaf decorated with a cross, or with pieces of dough formed into symbols representing the family’s life (initials, birth dates, ages, boats, animals, etc).

On Christmas Eve. the head of the household blesses the loaf and then cuts a piece for each person with a wish of “Kald Christoúyena” (“Good Christmas”) or “Chrónia polla” (“Many years”).

Ingredients:
8 cups all-purpose flour
l teaspoon salt
3 pkg. dry yeast
1 cup warm water (105 F)
1 cup warm red wine
1/2 cup olive oil
1/4 cup fresh orange juice
zest of 2 oranges
1/4 cup fresh tangerine juice
zest of 2 tangerines
1/4 cup Greek cognac
1 cup sugar
1 cup sultanas (golden raisins)
1 cup currants
1 cup dried figs, chopped
1 1/2 cups of toasted walnuts, coarsely chopped
1/3 cup toasted pignoli (pine) nuts, coarsely chopped
1 teaspoon pulverized masticha (mastic) or 1 teaspoon crushed anise seed
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Topping for Decoration:
milk
16 whole walnuts in their shells
3-4 tablespoons sesame seeds

Directions:

1. In a small bowl, mix the yeast with 1/2 cup of warm water and 1 teaspoon of sugar, stir until dissolved and set aside for 10 minutes, until it bubbles.

2. In a large mixing bowl, sift the salt with 2/3 of the flour. Make a well in the center of the flour and pour in the yeast mixture, the remaining warm water, and the wine. Mix until a soft dough forms, cover with waxed paper and a damp towel, and set aside to rise for 1 1/2 to 2 hours, until doubled in bulk.

3. Punch the dough down and knead for several minutes until any air pockets are gone. Add the oil, orange & tangerine juices, zests and cognac. Sift in the remaining flour;

4. In a small bowl, mix the sugar, raisins, currants, dry figs, walnuts, pine nuts, masticha or anise, cinnamon, cloves, and nutmeg until blended, and add to the dough.

5. Knead well until the dough is firm and doesn’t stick (about 10 minutes), cover, and allow to rise for 1/2 hour.

6. Punch dough down and knead for a minute. Reserve one fistful of dough, and shape the rest into a circular loaf. Or you can divide it into 2 loaves, 10 inches each, and place on a lightly-buttered baking pan . Cover with a dry cloth and a damp cloth over that, and place in a warm place to rise again, until doubled in size.

7. Use the small piece of dough to create designs. Roll into long strands, as demonstrated in class, and shape a cross on the loaf. Press whole walnuts into the top. Brush with milk and sprinkle sesame seeds on top.

8. Preheat oven to 400F degrees

9. Place a pan with at least 1 inch of water in the bottom of the oven. Place christopsomo in the preheated oven on the middle rack and bake for 15 minutes, then remove the pan with the water, reduce heat to 350°F. and bake for another 25-30 minutes or until brown and the bread sounds hollow when tapped on the bottom.

10. Remove from oven, and cool on a rack. Serve cut into thick wedges and drizzle with honey. This bread will keep for at least 3 days at room temperature

Notes:

Masticha or Mastic - a dried pine resin: is a flavoring made from the sap of the mastichodendro bush, which grows only on the island of Chios. The resin exuded by the Mediterranean plant “lentesk” is used as flavoring in some Greek and Turkish baked goods. Even though people tried to take mastic to different countries in the past, amazingly enough mastic is impossible to grow in any other part of the world except Chios. Always pulverize masticha with a pinch of sugar, flour or semolina.

Mahlepi: or Mahleb: cherry kernels, is an aromatic spice from the pulverized pit of the black cherry. Used in the Middle East as a flavoring in baked goods.

At this time of year, the dirtiest word you can utter is fruitcake (foodwise, at least). You could be describing the most delicious thing in the world, but as soon as you mention dried fruit, nuts and spices, people associate it with fruitcake and run the other direction.

Fruitcake is lovingly referred to as “the gift that keeps giving,” since every loaf you receive looks suspiciously like the one you gave away last year. If you’re tired of cakes with neon-colored fruit pieces, here’s an alternative.

Panforte is an Italian confection with plump, dried figs; honey and whole nuts. Wait, don’t leave! It’s not fruitcake. It’s sticky and chewy, like the topping on pecan bars. Think of it as healthy fruit fudge, since there’s no butter, cream or oil. When I made these as gifts this year, I was careful not to refer to it as fruitcake. It worked. One of the recipients didn’t even get to bring it home. He took it to a party, and his friend’s mom ate it all.

Panforte with coffee is a morning treat, and it becomes an afternoon pick-me-up when paired with tea. It also goes well with wine and cheese (or so I’ve heard), but I’m not a savory person. The version below is Alice Medrich’s panforte nero (black strong bread), which gets an extra kick from cocoa and spices. If you don’t have all the spices and nuts, use whatever you have. Walnuts work well, and I substituted a scant teaspoon of whole, slightly crushed cumin for the fennel.

To find out more about dessert pioneer Alice Medrich (they don’t call her the First Lady of Chocolate for nothing), check out the “Minimalist’s Dessert” interview, which I did for Chow.com. As another fruitcake alternative, try the date and walnut bars from Alice Medrich’s Cookies and Brownies. Just tell the fruitcake-phobes that they’re “friendship bars.”

Panforte Nero

Adapted from Alice Medrich’s Pure Dessert
Serves 12-16

1 cup (4.75 ounces) hazelnuts, toasted and loose skins rubbed off
3/4 cup (3.75 ounces) whole unblanched almonds, toasted
2/3 cup (3 ounces) all-purpose flour
2 tablespoons natural (nonalkalized) cocoa powder
2 1/4 teaspoons slightly crushed fennel seeds
Slightly rounded 1/2 teaspoon ground cinnamon
Slightly rounded 1/8 teaspoon ground cloves
Slightly rounded 1/4 teaspoon finely ground white pepper
Slightly rounded 1/4 teaspoon ground ginger
Slightly rounded 1/4 teaspoon finely crushed coriander seeds
Slightly rounded 1/4 teaspoon freshly grated nutmeg
grated zest of 1 orange, preferably from an organic or unsprayed fruit
8 ounces dried Mission or other figs, tough stems cut off and sliced about 1/4-inch thick
2/3 cup honey
2/3 cup sugar
Powdered sugar or cocoa powder for dusting (optional)

Equipment: An 8-inch round cake pan

Position a rack in the lower third of the oven and preheat to 300° F. Grease the pan and line the bottom with parchment paper. Line the sides with a 2-inch wide band of parchment. Liberally grease the parchment all over.

In a large bowl, mix the nuts, flour, cocoa, spices, orange zest and figs.

In a 3- to 4-quart saucepan, bring the honey and sugar to a full boil. Boil for 15 seconds.  Take off the heat and pour into the dry ingredients. Mix thoroughly, and quickly, before the syrup hardens.

Scrape the mixture into the pan and spread it evenly. Bake until it bubbles in the center and the edges, 40 to 45 minutes. Cool the panforte in the pan on a rack.

Invert the panforte onto a plate. Peel off the parchment and turn the panforte right side up. If desired, dust the top with powdered sugar or cocoa powder. Serve in thin slices.

Panforte keeps forever, well wrapped, at room temperature. But I don’t think it will last that long.

Did you ever think you could make this? In Wild Sweets Chocolate, you’ll get a breakdown of the components (chocolate nut cream, chocolate sucree and cocoa nibs nougatine), plus these tempting recipes:

• Parsnip white chocolate milk/coffee mousseline/chana cake
• Peanut butter milk chocolate/soft peanut meringue/peanut tuile
• Ancho truffle/balsamic cherries/crispy bacon
• Mahi mahi with cocoa oatmeal granola, red swiss chard and cumin crunch

You have until this Friday, Dec. 21, to win this book in the Menu for Hope campaign. To refresh your memory, every $10 donation (which will feed school children in Lesotho, Africa) gives you a virtual raffle ticket toward a prize of your choice. As of writing, only two tickets have been sold for this book. You have a very good chance of winning if you donate and specify prize code UE26. Did I mention that it’s valued at $40 and comes all the way from Canada?

Don’t forget, I’m also giving away all-natural, homemade nut butters (prize UE27). If you like Nutella, you’ll love my chocolate-hazelnut, cashew, walnut and peanut butters.

There’s two days left to win “free” prizes and fight world hunger. Last year, Menu for Hope raised more than $60,000 for the U.N. World Food Programme. This year, founder Chez Pim wants to raise $100,000. We’ve got $48,000 so far. We can do better than that!

If you lost out in my chocolate-hazelnut butter giveaway, here’s your second chance. I’m throwing in the aforementioned spread, plus all-natural peanut, cashew and walnut butters. Each variety is full of freshly roasted nuts and has no trans fats. How do you use them? You can make a deluxe PB&J, rich walnut pesto, pumpkin hummus or a fragrant swirl-in for coffee. Of course, you can always dip your finger in the jar, too. Don’t forget, the chocolate-hazelnut butter has a new caramelized sugar base with three times the nuts of commercial Nutella.

Because it’s the holidays, I’m also offering another gift, the Wild Sweets Chocolate cookbook, by Dominique and Cindy Duby. These Vancouver pastry chefs are renowned for using chocolate in both the savory and sweet realm. Fueled by imagination and science, their recipes include slow-roasted salmon with cocoa muscovado consommé and milk chocolate caramel confit. The book’s stunning photography and detailed steps guide you through more than 150 recipes. It’s a must for anyone interested in unusual flavor combinations and molecular gastronomy. The Dubys’ first book, Wild Sweets: Exotic Dessert and Wine Pairings, won Best Book in the World for Food and Wine Matching from the Gourmand World Cookbook Awards.

One or both of these prizes can be yours if you participate in Menu for Hope, an online charity campaign that Pim Techamuanvivit (of Chez Pim) organizes every year. Five years ago, the tsunami in Southeast Asia moved her so much that she had to help. She rounded up bloggers around the world and asked them to contribute food-related prizes for an online fundraiser. Every year, the prizes get bigger and better. Last year’s Menu for Hope raised $60,925 for the U.N. World Food Programme, which seeks to fight hunger worldwide.

This might be wishful thinking, but let’s see if we can raise $100,000 this year. For every $10 you donate online, you get one virtual raffle ticket toward the prize of your choice. Please remember to specify prize code UE27 for the nut butters and UE26 for the Wild Sweets Chocolate cookbook. Here’s more detailed instructions.

How to Enter the Menu for Hope Raffle

1. Pick a fabulous prize from this list. I recommend my homemade nut butters (prize code UE27) and the Wild Sweets Chocolate cookbook (prize code UE26).
2. Go to First Giving and make a donation from Dec. 10-21.
3. Specify which prize you’d like in the “Personal Message” section on the confirmation page. You must write in how many tickets per prize, and please use the prize code. For example, if you want one chance at chocolate-hazelnut butter, enter “1xUE27.” Each $10 you donate will give you one raffle ticket toward a prize of your choice. You can also split up your choices, so a donation of $50 can be 2 tickets for UE27 and 3 tickets for UE26. You would write, “2xUE27, 3xUE26.”
4. If your company matches your charity donation, please check the box and fill in the information.
5. Please check the box that says, “I’m happy for the page owner to see my email address…” so that we can contact you if you win. Your address will not be shared with anyone.

Check back on Chez Pim on Wednesday, January 9 for the results of the raffle.

Thanks for your participation, and good luck in the raffle!