CHICKEN THORAN by Nimmi @ Adorable Life (a guest post)

When I was making a draft for the announcement of the guest post, I’d like to mention that one of the requirements was a dish from your home country. But I don’t know why I changed my mind – maybe in order not to limit your choices.

 When Nimmi told me that she wanted to bring a dish from Kerala, I gladly said that would be great.

 Nimmi blogs from Adorable Life. She’s such a sweetheart and she always welcomes you with a smile and warm messages. We met each other during FF. (So thankful of Angie for the FF.) Aside from being passionate about food, she’s also crafty and loves to travel. (Could you take me with you some other time, Nimmi?) 😀

Okay, I will stop talking now as Nimmi will start feeding you with her delicious treats –


“Chicken Thoran”/ stir fried chicken with coconut & Potato:

This is my first guest post!! And i am so glad to post my first one in my dear Jhuls’ yummy blog-THE NOT SO CREATIVE COOK..!! 🙂 I am pretty sure that Jhuls would be a dear friend of every single person she have ever met..she’s that sweet and awesome person with a very good humour factor in herself..

 All of us love reading her posts, comments and yummy recipes along with drooling pictures..

❤❤ you Jhuls❤!!

Now lets get to the recipe…

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Chicken Thoran is a typical Kerala cuisine which is really easy to prepare.. At the same time really yummy too.. The combination of chicken & potato is enriched with the coconut mixture..

Here’s the recipe:

Ingredients:

Chicken-500 gm( mostly boneless )

Potato-3( chopped )

Coconut-1/2 cup

Green chilly-3

Mustard seeds-1/2 teaspoon

Cumin seeds-1/2 teaspoon

Onion-1 ( chopped )

Red chilly-2( cut to half )

Coconut oil-2 spoon

Turmeric powder-1/2 teaspoon each for cooking chicken & for thoran

Red chilly powder-1/2 teaspoon each

Coriander powder-1 teaspoon

Pepper powder-1/2 teaspoon

How to make:

1)first of let’s boil chicken in a bowl of water along with red chilly powder,coriander powder,turmeric powder and salt..

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2)when the chicken is done, take it out from boiled water and add the potatoes to the same boiling water..and cook it till soft..

3)now separate cooked potatoes from this water and save the left water for further use..

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4)now gently grind the chicken flesh without bones to a minced form( don’t over do it!! I used stone spice grinder to prevent this problem)

5)then coarsely grind coconut,cumin seeds and green chillies to thick mixture.

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6)now heat a wok, add oil and splutter mustard seeds & red chillies..later add onion and saute well..

7)to this add the grinded coconut mixture and saute well for another couple of mins..

8)now add masala powders and mix well..

9)now add the minced chicken and give a nice stir..cook it for some time..

10)now pour some chicken stock and cook well.. Add the potatoes to this and mix well..

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11)the water content should be evaporated completely..!! Cook till you get a nice thick consistency..add more masala powders if needed..

12)add li’l more oil also if needed for mote taste and off the flame!!

Chicken thoran/ Stir Fried Chicken with Coconut & Potato is done!! 😀

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It would go well with rice/ chapathi or any kind of bread..

I hope you all would love this yummy Kerala Dish..

Njoy folks!! 😉


That was mouth-watering, Nimmi. I am sure our friends from the blogging world want to get this off the screen and put this on their tables. 😀 Thank you so much, Nimmi. ❤

I don’t know how come I’ve missed this Mac-Bread Salad With Feta & Garlic, Italian Salad Dressing 😐 That looks so yummy!

Check the rest of her Kerala dishes and other on her blog. 😉 Enjoy this, friends!

(This is my last guest post for September. I’d be back for more guest post for October.)

 

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ALMOND SHORTCAKE MINI TARTS WITH VANILLA ALMOND CREAM CHEESE AND BLACKBERRIES by Lori @ Creating Beauty in the Kitchen

Messy kitchen? Don’t worry, this next guest blogger with make it easier… errr, messier. 😀

 Lori and I got along when we talked about being messy in the kitchen. 😀 I love Lori’s sense of humor and her being so helpful. Or let me just say – I love anything about Lori. She’s such a sweet gal, kind and ready to lend a helping hand. What more would you expect from Lori?

Hmm, I know when you here of Lori’s name, the first things that would come to your mind are no-refine sugars and low glycemic food. But isn’t it amazing when she can turn naughty foods into healthy ones? Well, let’s see what Lori is bringing today –


 

It is no secret around these parts that I enjoy Jhuls greatly! She is giving, thoughtful, spunky, caring, and oh so funny!! ❤

 That is why when she asked for guest posters, there was no way I was going to say no….even with being busy unpacking, painting, cleaning, etc. When she thoughtfully said, ” I know you are too busy, you don’t have to push yourself. ” My quick response was, “No, I WANT to do it my friend! I WILL do it! 😉 ❤ Please count me in!”

 So, here I am Jhuls! I am so grateful for your friendship and am honored and delighted to get to do this for you! 

 What did I bring you? Well, something sweet of course! 🙂

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I loved these mini tarts! The delicious tastes of almond, cream cheese, and blackberries all mingled together!

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Almond Shortcake Mini Tarts with Vanilla Almond Cream Cheese and Blackberries

*Created by Lori @ Creating Beauty in the Kitchen

(Low-glycemic, gluten free, no refined sugars.)

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Ingredients:

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup honey + 1/2 cup honey for cream cheese topping
  • 2 tsp pure vanilla extract + 1 tsp for topping
  • 1 tsp pure almond extract + 1 tsp for topping
  • 1/2 cup grapeseed oil
  • 1 package cream cheese
  • Blackberries

Directions:

  • Preheat oven to 325 degrees.
  • Combine all the dry ingredients in one bowl, and the wet in another. after they are mixed, combine them together and stir.
  • Pour the batter into the mini tart pan….3/4 of the way full.
  • Let cook for 18-20 minutes.
  • Wash blackberries and set aside.
  • While tarts are cooking, prepare the cream cheese topping by mixing the cream cheese, 1 tsp vanilla extract, 1 tsp almond extract, and 1/2 cup honey. Use a mixer to combine thoroughly.
  • When the tarts have finished cooking and have cooled a bit, layer the cream cheese topping onto them, then add some fresh blackberries.

Enjoy!

Big hugs Jhuls! ❤ What a joy to do this for you and your readers! Hope you love these as much as I did! 🙂

My Signature2


Wow! Lori! Did I tell you that your photos are amazing? As well as your tarts? 😀 How’d you do turning bad guys into good ones? That’s what you call a real talent. I also love Lori’s decoupaging talent. Just check this new post. Lori, what talents are you still hiding from us?

Please check out Lori’s blog if you haven’t. Enjoy this treat and have a lovely day! 😉

Thanks a bunch, Lori. ❤

 

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Leche Puto (Custard over Steamed Cake)

Even I was exposed in the kitchen at an early age, I was not exposed to trying different kinds of foods. My knowledge on foods/recipes was limited as to what my Mom used to make. When I was big enough (big? like fat?) to be left alone in the kitchen to prepare our meals, still, I did not explore. I think one of the reasons was not being confident enough. Also, I was a person who didn’t like to hear bad comments about the meals I make. Because we should accept the fact that, not everything you make will please everyone.

When my Mom passed away, that’s when I started exploring and experimenting – I add or omit some of the ingredients in the recipe… or things like that. I have not experienced baking with my Mom after we had baked those rock-like cookies. 😀

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Cooking and baking taught me a lot of things:

Patience.  Only in baking and cooking… Okay! I admit – not all the time. 😛

Confidence. Looking back, I always don’t feel confident when I make meals. I am always afraid to hear some bad comments. So before anyone would touch the meals I prepared, I always tell them ‘If you don’t like the food, don’t tell me. Or else, you cannot come back here again.’ But with all the ups and downs in the kitchen (the flour is going up; the milk and the chocolate chips are going down… on the floor), I gained enough confidence. Those lines, I don’t say that anymore; I say another thing – ‘If you don’t like the food, tell me; I will be happier as I will eat it for you.’ 😀

Being proud. Or should I say I have learned how to do the happy dance? When I get to make something that makes people smile, I could not help myself but to do a happy dance… or sing! 😀 Even when I don’t get the same exact output as the source recipe, I always feel really proud of myself. As long as they are edible, I will be proud.

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Try when you fail. I hate trying. No – I hate failing again. I hate feeling upset. I used to say to myself [when I fail at making a good dish], ‘Ugh! I will not make this again!’ But that was changed – I don’t stop until I get satisfied. You remember how many times I tried making bread? 😀 That was one of the many ‘attempts’ I made. Elaine @ FoodBod told me that they are just attempts – first, second, third, etc. So I put in my mind that ‘attempts’ don’t end until you are satisfied – they have unlimited numbers – attempt # 1, and so on…

And maybe I could say that at some point, I can call myself a lazy cook/blogger. Most of the time when I see a long list of ingredients or long cooking instructions, I don’t get that recipe. Much worst when it sounds complicated to me. It’s so funny how things change as I sometimes look for long,  ‘complicated’ recipes.

There are people who prefers quick recipes to follow and there are people who are up for some challenge. I am in the middle.

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Even if you are not a Filipino, you’ll know just by looking at the photo that you are going to do two separate batters. The tricky part here is to cook the flan ‘just right’.

Get the recipe of Leche Puto from Corine @ Heart of Mary. 😉 (Thanks, Corine, for sharing the recipe. xx)

Being a changed person now who likes to experiment when in the mood, I tried making a caramel to top the flan. Unfortunately, I was not 100% successful but I told myself that I will try again. If you will compare the photo with and without the caramel, maybe you’d notice that the flan with a caramel topping is not firm enough unlike the one without. Nonetheless, both are delicious.

Here is a photo with the caramel on top:

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I know it looks good, but the others were messed up. 😀

Btw, Leche Puto is a combination of:

Filipino Custard Flan/Creme Caramel

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and Steamed Rice Cakes.

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I am taking these with me at Fiesta Friday #30. Whoaa! We’re on the 30th already?

I hope you enjoy these!

Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#30!

(New to Fiesta? Click the image below for the guidelines.)

fiesta-friday-badge-button-i-party

Enjoy the weekend and enjoy the party!!

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Minty Peach Lemonade

Before I begin with my hopefully not too wordy post, I want to thank my possible volunteers for the guest post. I appreciate you all and I know that it takes effort from your side, so THANK YOU! As for the order on publishing the guest post, it will be like ‘first in, first out’. So whoever sends me the email for the guest post first, you will be the first one to go live. I think that would be fair enough for the guests. 😉 Of course, I will tell you when it is when I’m done scheduling everything.

If you have missed the story on why I am asking for volunteers for the guest post, it is because I might be away from the computer. The requirements – no pork or alcohol (or anything related). And the deadline for submission is on August 23rd… so volunteers can still email me. Please take note that in case CONFIRMED volunteers will be more than 10, the others’ post will be published by October, which is my birth month, so you could still offer me your guest post as birthday gift. 😀 Am I selfish to ask everyone to do a guest post for me? 😛

IF YOU STILL WANT TO BE MY GUEST and you did not meet the deadline, that will be great as well. I will still publish your guest post. If you’re game to be my guest, drop me an email. 😉

And now, it’s time for FF#29…

Get your swimwear ready as we will be partying at the pool today…

Right, Selma?

Um, Selma?

Aren’t you here yet?

Okay…

I guess I’ll be alone co-hosting for the time being.

Oh, no!! YOU ARE ALREADY HERE, AND ANGIE, TOO!! That would be fun!!! 😀 😀 😀

Yes, I am co-hosting again with the super amazing and beautiful Selma. I really don’t think this woman needs an introduction at all. But, if it happens that you are new, come and give Selma a visit at Selma’s Table.

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(New to Fiesta? Click the image below for the guidelines.)

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As always, thank you, Angiefor creating this amazing party!!

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Please bear with me and calm me down when I am on hyper mode. But, I don’t think I will be – I did not even bring sweets with me. 😥 If I will be bouncy and hyper today due to the sugar overload, maybe I will be thrown into the pool… and that is not good. And because I will behave (ehem!) today, I’ll be just right here – giving everyone a glass of this… and hide some of the sweets

thenotsocreativecook-MintyPeachLemonade

When Selma emailed me about co-hosting FF#29 with her, I immediately gave her [email] a big green. 😀 Felt so excited, eh? And we agreed about the pool party, which of course, approved by our super creative, amazing, talented [and everything] host, Angie. I think Angie hit up the gym so she could look best at her swimwear. Ooopss! Am I even allowed to say that?

Back to my excitement, I realized that my recipe posts don’t always go along with the weather. So for today’s party, I have decided to go with the weather. I was so excited to make this – checked the recipe multiple times, making sure that I don’t miss anything.

Aside from the fruits, I have the other ingredients. I made a mental list for the fruits and bought them.

And it’s time to make the drink…

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MINTY PEACH LEMONADE Recipe

thenotsocreativecook-MintyPeachLemonade2

Ingredients

  • 3/4 cup water
  • 1/2 cup sugar
  • 3/4 cup packed mint leaves
  • 2 cups water
  • 4 peaches, washed, pits removed and cut into chunks
  • 1 cup freshly squeezed lemon juice

Instructions:

  1. In a small pot with medium-high heat, combine 3/4 cup water and sugar. Bring to a boil until sugar is dissolved.
  2. Add mint leaves and leave them with the syrup until it has cooled down.
  3. In a blender, place chunks of peaces and pulse until pureed.
  4. Place the pureed peaches in a strainer over a bowl and using the back of the spoon, push down the pureed peaches (about 1 cup). Discard solid parts.
  5. Remove now the mint leaves from the syrup and discard.
  6. In a pitcher, add in mint syrup, peach puree, lemon juice and 2 cups water.
  7. Refrigerate until chilled or can be served with ice.

Source recipe: Five Heart Home

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See? A perfect summer drink – refreshing! Now, grab a glass (or two) and let the party start!! 😀

Happy FF#29!

Enjoy the party and have an amazing weekend to everyone!! 

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Not too wordy post, huh? I don’t think it is. 😛

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Tricky Tuesday #8: Prepping Food Easier #1

So I came across this site and I found amazing tricks on how to prep food easier. Here are some of my favorites:

How to open a jar easily?

“Can you open this jar for me?” Have you told that to someone else you think ‘stronger’ than you? I had. But it seems that people always ask me to open their jars as well. For smaller bottles, I often use my teeth. 😀 Yeah, I know. My Mom used to be mad at me when I do that. But worry no more as I have found out how to open jars easily without any so much force at all. Check this out.

How to keep brown sugar from getting hard?

I always, always crumble my brown sugar every time I use it. I don’t have any idea why brown sugar gets hard. Do you? I wanna know. To prevent this to happen again, you (and me) can do this amazing trick. It is promised that the bread won’t get moldy. I will have to try this myself.

How to make rich hot chocolate?

I know. I know. All eyes are focused now. Okay… so for hot chocolate lovers (I am one of you), of course, we love our drink to be rich in chocolate. Otherwise, it is not hot chocolate drink? Am I correct? 😀 To get that rich hot chocolate into your mug, you have to shave a chocolate? Am I correct again? But [like me], I don’t have enough patience to do that. Here’s another trick for you – hot chocolate lovers – let those supermarket truffles out and dunk them on your milk.

How to bring eggs to room temperature?

I always keep some eggs at room temperature for ’emergency’ baking. But one day, I completely forgot hat my [room temperature] eggs were gone (taken by the egg monster – who might that be?) and I let my eggs out from the fridge and let them sit for an hour. Huh? Too long, yes? Here’s the thing – let those eggs out from the fridge and put them in a bowl with warm water and you have room temperature eggs in five to ten minutes. Take note – WARM WATER.

Want more amazing tricks? Check this link and tell me your favorite. 😉

Happy cooking, baking, eating and blogging, my friends! Have an amazing week, full of smiles. 😀 😀 😀

Always grateful to everyone,

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Introducing ‘new’ bloggers #14

Oh my, I hope I could keep up with this series when I go MIA. 😥

My plan, my dear friends, is to find ‘new’ bloggers ahead of time and put them on schedule post. What do you think? I need about twenty bloggers for that. So if you have new bloggers on the list that I might not know, please leave in the comments below or you could send me an email. I would be very grateful. 😀

For today, I bring you these amazing blogs:

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O M G Oh My Gourmet – Seeing PB’s smile in her ‘About’ page already took my heart away – I just love seeing people’s beautiful smiles. And there are times that when I really love the bio, I end up speechless. So let me bring you PB’s lines: “My philosophy on life, or shall I say “foodosophy” is simple: life is short so eat dessert first and treat yourself on a regular basis because as L’oreal famously says: “You’re worth it!” I fully agree that one should not “kiss and tell”, however, it’s obligatory to “cook and tell” so that’s just what I’m setting out to do. I’m not Coca-Cola, my recipe’s aren’t my livelihood, they’re my love. I like to share the love. I’m not saying the secrets behind my baked goods are worthless, because I have been offered money for them before (to which I of course refuse despite my business background) I think of my recipes as instruction manuals for making people smile, and to me, that’s priceless.” And you know that I will not leave without checking yummy treat – here’s the Pecan Squares.

Apple Mint Savory – Meet Crystal – she can be found working away as a floral designer or creating  something amazing in her art studio when she is not blogging. (What a creative and talented lady!). She loves to discover more about food or explore. She is into sweet and savory, so you could find both on her blog. It is also amazing that she makes her own pizza dough and along with the homemade pizza dough, ehem, check this Pizza with Caramelized Onions. What a brilliant idea!

Cupcakes & Curries – “I grew up in a kitchen where I observed my grandparents making everything from scratch, without modern machinery.” “My biggest inspiration is my grandmother. She cooked without recipes and she was a very experimental cook and most importantly, she cooked with lotsa love.”  I could only imagine how our mothers and grandmothers influence and inspire us to cook. Vasun is a cook and baker from Singapore. She loves to try different flavors from different cuisine. She has also a very good talent in photography that will make you drool over… just like this Pealry Kee’s Curry.

Oak, Smoke and BBQ Sauce ­- “It all started many aeons ago as his father forced him to chop piles of vegetables every Saturday for dinner. Soon he realised that he actually kind of enjoyed helping out in the kitchen. With advice from his Uncle who had previously worked as a chef in New York he became more and more interested in cooking.” If you love grilling (and of course, even if you are not into grilling), you have to check Mark’s blog – it’s amazing! The photos, the food, the recipes… everything! I don’t know about you, but this Jerk Chicken makes me want to lick the computer screen. 😀

Milk and Marigolds – “Whether you are “blessed” with having allergies or not, I hope to inspire you with new recipes to spice up your kitchen. Creating meals without gluten and dairy doesn’t need to be daunting or dull; rather it can be delicious, healthy and straightforward! In case you are wondering, I am allergic to dairy from cow’s milk and I am Celiac; meaning I cannot tolerate gluten from wheat, rye or barley.” Milk and Marigolds is another amazing blog that shares healthier versions of our favorite foods. I always say that (even I am not a person who eats healthy ones that often) people who could convert something from naughty foods to nice ones always amazes me and plus the stunning photos? What do you say? And oh, please don’t go without noticing this beautiful Sassy Fruit Salsa

I hope you have a safe and drooli-cious week. 😉

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Red Velvet Crinkle Sandwiches

Note: I will use these yummy treats to bribe everyone, especially the FF crowd – I have a favor to ask. What is it? Find out below. 😀

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The last few days were really crazy – I have lost my appetite and I don’t know why. I thought that after Ramadan, I will be back to indulging my favorite sweet and savoury dishes. I was wrong… so wrong. For the first time in my existence and for more than five days straight, I did not feel hungry at all nor crave for anything. This is not me, right? I had a brain storming on what do I really want – maybe I’d like to eat something? I told myself: “I know what you want – sunny side up eggs.” Because, my dear friends, I know myself that if I want to eat something that I can’t figure out, I have three answers for that – sunny side up eggs, instant noodles and processed/canned corned beef – and eating sunny side up eggs even just one of those will absolutely make me feel okay and be back to normal.

Nothing happened.

During my dull days, my cousin came and we had this conversation:

(After suggesting so many foods, she finally ended up with something not food related.)

H: Maybe you’d like a KFC take out?

Me: No, I don’t think so. Maybe I just need to bake something or cook, and then I’ll be back to normal.

H: Don’t you like that? You don’t have an appetite – that means this is your chance to lose weight. Try taking smoothies and fruits.

Me: I would love it if my stomach would accept anything, but I don’t crave… and worst, I don’t feel hungry.

H: Well, maybe it’s not food that you’ve been looking for.

Me: Not food? Then what?

H: A book – maybe you left your soul in that bookstore when you decided to leave that book behind.

Me: Maybe. Maybe.

See how brilliant she is?

Still, I have not returned to the bookstore. But I know that I will… soon. And let’s see.

Fast forward to the baking and results:

Over the weekend, I tried baking; hoping the light in me will come back.

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Click me for a yummier view.

(The above part was written during my ‘abnormal’ days. I am my usual self now; thank you for all get-well messages and wishes.)

Red Velvet Crinkle Sandwiches

  • Servings: 20-22 crinkles
  • Difficulty: easy
  • Print

Ingredients: thenotsocreativecook-RedVelvetCrinkles-IG2

For the crinkles:

  • 1 ½ cup all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp of baking powder
  • 1/8 tsp of baking soda
  • ¼ tsp salt
  • ½ cup + 2 tbsp white sugar
  • ¼ cup + 1 tbsp butter, unsalted, softened to room temperature
  • 2 eggs
  • ½ tbsp milk
  • 1 tsp vanilla extract
  • 1 tsp vinegar
  • 1 tbsp red food coloring (you may need to add more to achieve the desired brightness)
  • ½ cup powdered sugar

For the cream cheese filling:

  • 4 oz cream cheese, softened
  • ¼ cup powdered sugar (or more if desired)
  • 1 tsp vanilla extract
  • A pinch of salt

Instructions:

For the crinkles:

  1. In a bowl, add in flour, cocoa powder, baking powder, baking soda and salt. Mix and set aside. In another bowl, add in softened butter and white sugar. Beat until pale and fluffy (about 3 minutes).
  2. Gradually add one egg at a time, mixing after each addition.
  3. Add in vanilla, milk, vinegar and red food coloring.
  4. Slowly add the dry ingredients to the wet ingredients. Mix just until incorporated.
  5. Cover the cookie dough with cling wrap and place in the fridge for about 2 hours up to overnight.
  6. While doing the next steps, time to preheat your oven to 350 F and prepare baking sheet with parchment paper.
  7. When the dough is firm enough, scoop out about 1 tbsp and form into balls.
  8. Roll on powdered sugar until fully coated and place on the prepared parchment  lined baking sheet.
  9. Bake for 9-10 minutes.
  10. Remove from the oven and let them rest on the baking sheet for 5 minutes.
  11. Transfer to a cooling rack to cool completely before filling.

For the cream cheese filling: 

  1. In a bowl, add in softened cream cheese and vanilla.
  2. Gradually add powdered sugar while the beater is running. Make sure to scrape down the sides to avoid lumps. Add salt and mix again.
  3. Continue adding and mixing the sugar when desired consistency is achieved.

NOW, get one crinkle, spread some heavenly cream cheese filling, get another crinkle and sandwich them together.

Source recipe: Hey Porridge!

Even without appetite, I still managed to eat a sandwich and two crinkles. 😛 Believe me, these sandwiches were amazing – the crinkles itself were not too sweet and the filling was really, really good. If only I had my appetite on the highest level during that day, I would have never given those to my friends and co-workers. 😀

These crinkle sandwiches made my co-worker’s kids very much happy. ❤

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Apart from baking over the weekend, I enjoyed watching movies – Robocop, The Other Woman (my favorite among the movies I watched and this is a funny movie), Rio 2… and I watched Catching Fire again… and my reaction while watching the movie was it’s like I am seeing it for the first time, which btw, makes it  my first favorite movie among the previous I have mentioned. 😀

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So what’s the favor I want from you?

I will be away from the computer from the beginning of September and maybe…. maybe it will last for a month. I wish I could tell you that I am going on vacation, but I don’t think I could call it as one. I am just taking a break and vacation is not a right term. And let’s just say – I have a situation. Hopefully, I’d be able to open my blog and catch up with what’s happening.

Considering that I might not be able to prepare something to keep my blog running for the whole month of September, I NEED VOLUNTEERS to do guest post for me. If I make an invitation one by one, I don’t think if I will finish emailing everyone and I don’t think if I’ll have enough time to prepare to schedule the posts. And volunteers sound awesome and exciting. 😀

Requirements? No pork and alcohol.

And oh, I need your guest posts to be emailed to me maximum by August 23 so I would have a time to schedule them and email you back when it will go live.

So, what do you say? Who would love to be my guest? 😀 Send me an email. 😉

agnes

PS: I will still try to work on my blogger series and Tricky Tuesdays. If in case that I don’t receive an email for the guest post, then I guess I’ll be MIA for one month.

I hope you enjoy these crinkle sandwiches and you find these enticing enough for you to send me an email and tell me that you’d love to be my guest. 😀

Thank you to the ever kind, Angie, and to our co-hosts.

Happy FF#28!

(New to Fiesta? Click the image below for the guidelines.)

fiesta-friday-badge-button-i-party

Enjoy the weekend and enjoy the party!!

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Find me on Instagram, Twitter, Pinterest and Facebook.

‘Beautiful Blogger’ Award

The Rules:beautiful_blogger_award

  1. Copy the Beautiful Blogger Award logo.
  2. Thank the person who nominated you and create a link back.
  3. Nominate 7 other bloggers and say a little something about them so that they know why you are giving them this award.

I feel so blessed to have not only friends, but family here at the blogging community. It is so wonderful to meet not only bloggers from WordPress, but from others as well. One of the amazing things that always make me feel loved and appreciated is when someone passes me an award [or awards]. It’s been a long time that I have not done this, and it gives me the *cover-up-the-face* thing. I’ve been really busy (you know that) and I am really grateful for those who still nominated me for various awards – you know who you are. Or maybe you might not even remember as it was eons back. 😛

For this Beautiful Blogger award, I want to thank Lori @ Creating Beauty in the Kitchen and Chef Julianna @ Foodie on Board who nominated me on May 15 and June 11. Ha! See? It was long time. Well, no expiry for passing the award. So here I am… Finally!! Uh, I don’t think they need an introduction. Am I correct? Let me just say… these two wonderful people are both amazing. Hop on to their blog if you have not met them yet.

Moving on to my nominees [which I have written some long time back and just finished the half today]:

Feasting with Friends – Nancy is a beautiful woman inside and out who doesn’t forget to leave encouraging comments. Not only to me, but to every blogging buddy she has on the list.

Sarah’s Little Kitchen – This sweet girl never fails to make me smile, especially when she talks about the caloribombing thing. 😀

Giraffes Can Bake – I don’t know about you, but I always look forward to seeing Michelle’s yummy yummy treats for my sweet tooth. 😛

Kloe’s Kitchen – I just love seeing Kloe’s beautiful smile, and ehem… her recipes, too.

La Petite Paniere  – Linda always introduces me recipes from her wonderful place, Algiers. And I’ve always loved them.

My Tryst with Baking  – I love Radhika’s plating skills and I love how passionate she is.

Paleo with Mrs. P – Still can’t get over Emi’s inspiring story. I have read Paleo stories, but hers really inspired me… wishing that someday, I’ll do Paleo – not because I need to, but because I love to.

Friends,

You are all dear to me – your ‘likes’ and comments are very much appreciated. I could never thank you enough for bearing with me during my busy days. I really wish to be back soon on blogging more often.

I hope everyone is having a good time.

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Tricky Tuesday #7: Contributions

I just can’t go on without posting something for Tricky Tuesdays. I’ve thought of posting something with an ‘extra’ effort from me, but my body and brain are still not up to doing something.

 So for today’s Tricky Tuesday, I will bring you something from our dear friends, Mac @ Gluten Free Treats and Afra @ Afra Cooking.

From Mac’s words:

When working with glace cherries/sweet fruits, wash them first and then dry or flour coat.

Cakes browning – 3/4 way through, check and if necessary cover with greaseproof paper with a small hole about 1″

Oven anxiety – try and not peek until 3/4 of way through cooking time. (I know, I know, it is so tempting!)

Oven temps – get a thermometer and check your temps against your settings. The older ovens get, the more they vary. And allow the 20 degree rule for fan ovens.

Mise on place (everything ready beforehand) is great until the kids help out and the chocolate / cream / mix mysteriously evaporates 🙂 Make allowances by having some small bowls for them to test/ sample.

And here is the one from Afra:

When squeezing excess moisture out of grated zucchini or similar do not use a cloth (all that picking off bits) but use your potato ricer instead.

Thank you, Uncle Mac and Afra. I really appreciate these tips/tricks. ❤

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Would you like to contribute some? Or just want to chat? Please leave your comments below.

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