I first tried Bee’s Wrap back in early 2013 and quickly tumbled into food storage love with it. It’s a reusable food storage product made from wax-imbued fabric. You mold it over plates, bowls, and things like hunks of cheese in place of plastic wrap or foil, using nothing more that the heat of your hands and the slight natural stickiness of the wax to keep it in place. Using it gives my after dinner clean-up a sense of satisfying timelessness.
In the beginning, Bee’s Wrap only came in flat sheets, but more recently they’ve started making wrappers designed to keep your sandwich neatly contained and ready for lunch time. These sandwich wrappers come in three designs (classic, geometric, and clover) and the button is imprinted with the image of a busy bee. Needless to say, I am entirely charmed by these wrappers.
And so, that’s what I’m giving away this week. Three Bee’s Wrap sandwich wrappers. There will be three winners, each person receiving one of these nifty wraps. Here’s how to enter.
- Leave a comment on this post and tell me something that’s cooking in your kitchen this week.
- Comments will close at 11:59 pm eastern time on Saturday, July 2, 2016. Winners will be chosen at random and will be posted to the blog on Sunday, July 3, 2016.
- Giveaway open to United States and Canadian residents. Void where prohibited.
- One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.
Disclosure: Bee’s Wrap sent me the wrappers you see pictured above for photography and review purposes, and has also providing the giveaway units. The warpers were provided at no cost to me. All opinions expressed here are entirely my own.
I am finding creative ways to use up about 5 pounds of carrots that a friend gave me last week.
Superfood salad with kale, grains, and roasted sweet potatoes.
We are making pasta salads!
Grilled PB&Js are on the menu for tomorrows lunch.
Canning jalapeno peppers today!
Grilling fresh zucchini and snap peas from the garden 🙂
I made some mixed herb pesto in an effort to stay on top of my herb garden, and I’m about to head into the kitchen to make peach bourbon jam from “Foolproof Preserving” by America’s Test kitchen. I’m also trying to figure out what to do with an abundance of eggs that I got for free. Might try pickling them since I’ve never had pickled eggs before.
Blubarb jam!
This week was all about the vegan gazpacho. Love my summer tomatoes!
Made a mulberry pie this week. Now looking what to do with lots of white & yellow peaches from our trees. That’s why I’m on your site!
Older son made the traditional Canada Day butter tarts this week! We use our own maple syrup instead of corn syrup.
I just bought some pickling cucumbers and about to make my first batch of pickles. Fingers crossed!
Using up stuff in the fridge before a long trip. Caprese salad!
I’m making apricot jam and have some left overs that are going to become honeyed apricots…excited!
I hope to do some canning this weekend… if I can get enough strawberries!
My nephew stayed with us this week so it’s lots and lots of kid food. Too tired to cook when running around after kiddos all day!
An abundance of grilled foods!
I would love to try these. In fact, my lunches this week were a lot of egg salad sandwiches made from my chicken’s eggs and featuring garlic scapes from my garden. It would have been neat to have these to wrap them up in.
Probably making lots of pesto – my herbs are growing faster than I can use them!
Your classic strawberry jam!
I’m making thai spring rolls with fresh veggies from the local market!
Zesty watermelon jelly and habanero gold jelly!
Summer is definately in full swing in the desert southwest, so our garden is finished for the season. The 10 pounds of tomatoes on my counter will be turned into marinara sauce and tomato jam.
I’ve been busy cooking zucchini and squash from my garden!
My elderberry tree’s bumper crop is coming on fast. I’m figuring out which jam/syrup/cordial I’m going to try first.
I’m preserving garlic scapes and strawberry jam this week!
I am canning peaches and fermenting garlic dill pickle chips.
Carmelized onions, broocoli, and apple butter bbq chicken!
Dinner every night at home this week – a variety of salads, and casseroles…
My a/c compressor went out yesterday, so there will be no cooking in here until Tuesday or later (as soon as I can get a repairman). So I’ll be picking up ready made food from the deli. :/
Making desserts for 4th of July picnics!
I’m making blueberry zucchini bread to freeze for a upcoming trip!
Making pesto and preserving all the herbs I can.
I just chopped all the ingredients for a spicy peach salsa!
A whole flat of tart cherries: maraschino cherries–with and without booze, cherry jam, cherries in a ginger syrup. The best way to spend a summer day.
We’ve got key lime pie with a ginger-cinnamon graham cracker crust, walnut brownies, and beef barbacoa tacos with an avocado-cucumber salad on the menu for the 4th! Thanks for the chance to win such a handy thing.
http://cooking.nytimes.com/recipes/1017752-asian-red-cabbage-and-walnut-salad
It was exquisite!
I’m making the most of this long weekend! I’m working on pickled garlic scapes, pickled beets, strawberry lemon balm syrup and spiced strawberry butter as well as my grandmothers blueberry tea cake!
I’m making raspberry jam and I’m thinking about making ice cream this afternoon! Yum!