Contest reminders

By Mir
March 10, 2010
Category Contests

Don’t forget—you have until just before midnight tonight to enter to win a swag bag of goodies from GoodNites, or to enter to win baby swaddling goodies from aden + anais. Heck, enter both contests! You’re allowed.

As always, please leave comments on the relevant contest posts. Comments on this post are reserved for you to tell me your favorite way to serve Brie. Just as a little exercising in pretending to be fancy. And maybe also because Brie was on sale this week.


  1. I don’t know that there’s a wrong way to serve brie.

  2. Put it in a pie plate, drizzle honey, bake at 350 until warm and a little bubbly. Spread on umm(trying to think of a gluten free option)mmmm apples? rice crackers? roof tiles?

  3. I do what Crisanne says, but I top it with a fruit/nut chutney of some kind before putting it in the oven… yum yum yum!!!

  4. I like eating brie spread on pears, so Crisanne’s method would work with that. I also like grilled cheese sandwiches with brie, but I don’t know if there is a good gf bread for that.

  5. Personally, I HATE brie…but my 9 year old daughter LOVES it! Maybe she just has better taste than her mother…or maybe just more expesive taste! She likes to eat it on a cracker with an orange fig marmalade. She thinks it is yummy! 🙂

  6. a THICK slice in a baguette with tomato and iceburg lettuce. It’s how the British do it. 🙂

  7. Top with toasted walnuts and a good (mango) chutney.

  8. One of the best things I ever ate was brie wrapped in bread dough and baked. Perhaps a dough made from Pamela’s Baking Mix?

  9. I like it cold, right out of the fridge on a good hearty cracker. Yum!

  10. Warm, on slices of crusty baguette, with toasted walnuts (or almonds) and thin slices of granny smith apple.

    Now you made me hungry, wench!

  11. For all who are curious (I know, you couldn’t sleep last night for the wondering, right?): We invited some friends over and baked it topped with a toasted walnut and raspberry mixture. It was amaaaaaazing.

  12. We also love the baked version; out of the oven top with basil pesto and toasted pine nuts. Now I think I have something in my eye.

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