Get your paring knives ready because this month Baking Delights is hosting the Potato Ho Down..the brilliant, if somewhat starchy, brain child of Cathy over at Noble Pig.  The round up will be posted next Wednesday so you have an entire week to come up with the recipes, make them, post them and send me the links.

There are certain rules to be obeyed which you can find here.  If you don;t usually participate in these events…why not? It is fun.  And remember, a potato is a terrible thing to waste.

I have all ready begun to get the entries and I can tell you that they look ….delicious.  So… ready? set! Go Idaho!

Image:Homemade Chips,  (c) Marye Audet

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Over the month of May the b5 bloggers will be introdicing our readers to four other b5 blogs. There are some amazing blogs here, I haven’t even read them all so I am lookng forward to reading new blogs as well.

This week check out Farley, at Behind the Vines. In fact it is a definite go-with to Baking Delights, because once in awhile you might want to drink something besides milk with your cookies.

Lots of information on the new wines she is trying, her old favorites, and just an amazing wealth of expertise as it pertains to wine.

I sent a asked these bloggers what their favorite recipe was..but you know..bloggers, well, we tend to not write if we don;t have to…so as threatened, I am assigning a recipe to Farley, in honor of her review of 2006 Coral Mustang Tempranillo Rose’  .

From the way she described the wine I think this might be something she would like…

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From yesterday? I posted a link to it? Yeah. That one.

Well guess what? Over at the Passionate Cook they have extended, YES EXTENDED,  the deadline. For me personally, this means that I am going to make another one of a different sort…but for you, if you want to get in on the WTSIM…. roundups, well now is a good time to do it.

I will post the next one I decide to make soon.

So, what is a terrine anyway? Well, a terrine is originally a French meat dish.  It is the rustic version of pate, the meat is not as finely ground, usually. It is baked in a bain-marie,  often with layers of meats, and then cooled, and pressed with weights.

Today’s terrine can be anything from original meat, to vegetable or even chocolate, as I made on Kettle & Cup .

So….watch Ratatouille to get in the mood, grab your chef’s knife and try your hand at terrine. I think you will enjoy the challenge.

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