Happy Friday! Aerogarden #Giveaway Winner + Discount Promo Code

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It’s been just a little over a month since I set up my Aerogarden to grow sweet basil, Thai basil, and cilantro. I’m happy to report that they are all coming along nicely and didn’t even flinch when I left them by themselves for two weeks while I visited Hawaii (preview post coming soon!). The cilantro took the longest  to start and also to grow. It’s been about a month now, and I still feel like I need to wait before harvesting them. Honestly, Bryan would eat those five stalks in one bite.

However, both basil plants are growing phenomenally fast. I have had to harvest both of them at least once already to prevent them from growing straight into the “sun” and getting their leaves singed. It’s been nice having access to fresh herbs, even if it’s just as a garnish.
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I randomly chose a winner from the 124 entries using random.org. The winner of the Giveaway is number 48, Tamara, who said “Chives, Sage and Parsley.”

Congratulations Tamara!
Random.org
If you’re bummed you didn’t win the Giveaway but would still like to get your own Aerogarden, you can use the promo code Digital20 to get 20% off anything at Aerogarden.com.

Disclaimer: this post was sponsored by Miracle Gro, owner of AeroGardens. Miracle-Gro also supplied me with my own AeroGarden 3, the gourmet seed kit, and they are providing the prize pack for the Giveaway. All opinions are my own.

Crystal Jade (Singapore)

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I wasn’t even supposed to be here. The night before my early morning flight out of Singapore back to Boston, Bryan got an alert on his phone from American Airlines.  Uh no. A huge typhoon had hit Hong Kong, and the airport was closed. All flights in and out of Hong Kong (my stopover destination) were canceled – including…

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It’s true. Singapore is a haven for all types of food. I’ve spent many posts describing the phenomenal variety of casual hawker stall type food that is available on this little island. Many of Asia’s best Chinese restaurants open up a location in Singapore, like Taiwan’s Din Tai Fung or Hong Kong’s Tim Ho Wan. On top of…

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Craigie on Main – Pig’s Head for Two

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This post is part of a larger series titled Bryan’s Birthday Weekend Extravaganza detailing restaurants visited on Bryan’s birthday weekend back in October. Other posts in this series include Shabu & Mein and Toro. Nose to tail cooking is a philosophy that encourages using as much of an animal as possible in an effort to avoid waste. It embraces…

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