A Goaty Blogathon
As you may know, we're rather nuts about goat around here. But it's so nice to see that others are, too.
To that end, there's a global, goaty blogathon that's just getting started--and you might want to 1) join it or 2) check it out.
This blogathon was created by Barb at Creative Culinary (more here) and Rachael at FujiMama (more here). Barb's web design team has even come up with a cool logo, which you can see at the top of this post.
Here's the scoop: between now and 8/1, post a recipe on your blog using goat--either meat, milk, or cheese. Seems a lot of people are nuts for trying things with goat meat (I hear rumblings about goat jerky out of South Carolina), but you can play with cheese or milk as well, your choice.
If possible, use the logo (above) in your post. There are downloadable files for it on both their sites.
Then link your post with others using the InLinkz tool on either of their sites (linking your post to one will link it to both). You can see their specific posts about goat here (Barb's) and here (Rachael's).
Along the way, there'll be two tweet-ups: on Wednesday, 7/13, while the contest is going on and then on Monday, 8/1, when it's all said and done. Both tweet-ups begin at 9:00 p.m. EDT (8 Central, 7 Mountain, 6 Pacific, or like 11 in the morning of the next day for you that hide your countries on the other side of the globe).
In fact, there are already goatish conversations going on on Twitter, which is how all of this started. To get in the flow, follow the hashtag #goaterie. (Like a coterie of goaty people--see the logo above.) That hashtag is monitored by the fantastic Jacqueline Church, Boston's own Leather District Gourmet (whose site and initial post about goat are here). By following the goaterie hashtag, you'll be able to snap into lots of discussions about what people are preparing.
The prizes will be announced on 8/2--and include Cypress Grove cheeses, copies of our goaty tome as well as our hammy one, the one that was up for a James Beard Foundation award this year, as well as cool kitchen gear.
So get goating! Even this hoary researcher has already learned something. Did you know a herd of goats is actually called a "trip" in English? (Also, "tribe" is acceptable. But I like a trip of goats. Believe me, it is.)
This is so cool! And me? I'll certainly be on the tweet-ups. I'll post a goaty recipe or two. And otherwise, I've got a great summery, vegetarian eggplant parm casserole coming up later this week.
But to be honest, I've been a little snowed under lately. Snowed, in the summer? Sigh. Just to be self-indulgent and let you in on what's going on, I've got two major books due to two major New York publishers in the next four weeks! One's our new whole-grain tome--which I can't wait for you to see. The other is a project for a celebrity author--and unfortunately I'm under a confidentiality agreement to say nothing about it. Plus, we have another celeb book already in the works. And a future title of our own for 2013 (!) just beginning to see the light of day. Plus, I'm finishing off the editing and layout problems for our COOKING LIGHT book due out this November. And I'm involved in planning the photo shoot for the grain book. Oh, and four feature articles for magazines and websites due in the next month. Oh, and we're starting to write a liqueur column for leitesculinaria.com. Oh, and we have our monthly column on weightwatchers.com. Oh, and my head hurts.
Needless to say, I'm stretched thin. So I take my moments in the garden. Here's what popped open yesterday. And not a photoshop trick in the shot, either.
goat, goat blogathon, goat cheese, goat meat, goat milk, goaterie
Reader Comments (2)
this reminds me, i loved the mention of "Goat: Meat, Milk, Cheese" in the latest Bon Appetit issue. i don't have the magazine with me, but it was a reader wondering if goat was going mainstream. Bon Appetit says that if goat does become the next big thing, it's because of you guys. awesome! looks like you are becoming trendsetters!
Thanks, Jeanette. That review was a surprise, to say the least. I don't know if I can be a trend-setter when I'm still in my robe at 10:00 in the morning, but there you have it.
M.