Screw You Bourdain; I’m Going To Culinary School!

I had envisioned this post taking an entirely different direction, but last September I read an excerpt of Anthony Bourdain’s newest book Medium Raw on Michael Ruhlman’s blog post “So You Wanna Be a Chef“. The excerpt basically says if you are 32 (actually, I am 31) and think you are too old to become a chef; Yes! You are too old! Bourdain then goes on to list numerous and I am sure valid reasons why someone in their thirties shouldn’t follow their dreams because well, they are just dreams. No one is going to hire the “elderly” and even if they do, your tired an aching bones won’t be able to handle the stress like those 18 year old whippersnappers!  Plus, for me, I have that personal baggage i.e husband and kids… geez, I am fucked! 

When I graduated from college in 2003, did I envision my life leading me to culinary school 10 years later?  No, but I have no other choice, I know that this is the next step that I have to take.  As it is when anyone embarks on a life changing adventure there are always doubts about whether or not you are making the right choice.  For some reason, I couldn’t get Bourdain’s words out of my head.  They kept surfacing, in the dark of the night as I lay staring at the ceiling, while my mind raced about all the possible implications of my decision.

The idea of attending culinary school emerged about 2 years ago. I was disheartened with the direction and career options that were available in the Bulgarian film industry.  I had been messing around in the kitchen and garden, since I moved to Bulgaria in 2006, but that was all I was doing. Then I started the blog in 2008, but at the time I wasn’t sure exactly what roll I wanted EGL to play.  Slowly but surely things started to come together and then I thought… culinary school!  The proceeding thought was “crap”, how is this even a possibility?  How can I move from Bulgaria to go to culinary school?  What will my husband and kids do?  How will I pay for it?  These were just some of the questions!

I started reading books for some preliminary research about people who had, at various periods of their lives attended culinary school or culinary programs.  I found an article that listed quite a few title to start my search..  Initially, since I am based in Europe, I thought about Le Cordon Bleu and that led me to Kathleen Flinn’s The Sharper Your Knife the Less You Cry, which drove me insane.  Aside from the fact that I am a Francophile and have a desire to attend culinary school, this book was something that I couldn’t relate to, as I am not the recipient of a fat severance package from an IT company. While her story sounded great, it is not a realistic option, plus her description of the school itself was not the serious institution I was looking for.  The next book was The Saucier’s Apprentice by Bob Spitz, which was a thrilling vagabond tale about a writer traipsing through Europe and using his connections to have fabulous cooking adventures and maybe one day fortune will smile on me and I will have a publisher who affords me such luxury, but currently that is not my lot! Then I came to The Making of a Chef by Michael Ruhlman‘s book which made me fall in love with The Culinary Institute of America.  I knew after reading his book that if I was ever going to attend culinary school, this would be where I would go… if they would have me!

I did some research and decided to apply to the CIA for shits and giggles!  Just to see if I would even get in.  I marked off the latest possible enrollment date, for the off chance I manage to get accepted and some financial aid.  Then six weeks later, I got an acceptance letter!  This was amazing and awful simultaneously because I know I couldn’t actually go, but I now knew that this other possibility existed for me and I was stuck wandering about aimlessly in Bulgaria.  Then I got my financial aid letter, and as luck would have it I got a fair amount of scholarships and grants from the school, plus some New York State aid, so my coffers were filling up, but then the larger question of how to incorporate my husband and kids into this equation.

My husband and kids couldn’t follow me back to the US for 22 months.  Our lives are established in Bulgaria, but I could never get the training and education I was looking for in Bulgaria. Yes, maybe I could apprentice in France (since I speak some French), but logistically that would require more capital to accomplish, so if I was going to do this than the CIA was it.  Finally, after long hours of conversations and arguing, my husband and I came up with a plan.  I would move to Hyde Park in the spring to start my freshman term of the AOS program in Culinary Arts and they would follow behind me in May after the girls finished school in Bulgaria.  The plan would only keep me away from my family for a total of 12 weeks, 6 at the beginning and 6 at the end.  I would fly back to Bulgaria after the completion of my Freshman term. Then came one final twist, I received a Winter Advantage grant from the school that was too good to resist, so I changed my start date to January 4th, 3 weeks away!  As it stands now, I leave Bulgaria on New Year’s Eve and will move into my dorm on January 3rd.  The fact that I am going to be living in a dorm is well, a whole blog unto itself!  Stay tuned! The family will join me for 2 weeks in March, then again in May and remain in the US for the whole summer and we will all fly back to Bulgaria together in September. While, not the ideal situation, this was our best option, unless we come into some financial windfall.

As for Bourdain, I harbor no ill will against him, I’ve found some of his books enjoyable.  All his words have done was to highlight the uphill battle that I am facing, but I am the type of person doesn’t like to be told that I can’t do something.  I will graduate from The Culinary Institute of America at the top of my class, land an amazing externship and become successful in whatever direction my culinary career takes me, despite my culinary AARP membership!
The journey of a thirty-something braving culinary school to become a professional chef.

So, here it is, as of January 1st 2011, my blog is going to undergo a significant transformation.  I will no longer be document the trial and error process of learning to cook, grow and live and Bulgaria, I will now be chronically the journey of a thirty-something, against the odds, battling her way through culinary school to become a professional chef. I will however still be Eating, Gardening & Living, but now in Hyde Park!

If you are interested in purchasing any of the books I mentioned in this post please consider buying them from my Amazon store… I have an expensive culinary bill to foot… every cent counts!
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Eggs Benedict with Homemade English Muffins: Daring Cooks Challenge

December’s Daring Kitchen challenge marks a series of firsts for me; the first time I have poached an egg and eaten a poached egg, the first time I’ve made English Muffins and the first time I’ve made Hollandaise Sauce, so I managed to cover many firsts in one post.

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

For me, I found poaching an egg more mentally challenging than technically, since I have only recently begun incorporating various forms of eggs into my life. The world of poached eggs was a realm I had yet to delve into and I was also put off by the thought of Hollandaise Sauce… because it seemed too egg-y.  [For better understanding of my egg-centricities check out my post Eggs & Yogurt] Aside from having to talk myself into eating Eggs Benedict, I found that the techniques involved were rather easy.  My first few eggs were a tad undercooked, then I managed to find perfect water temperature and consistency.

The Hollandaise portion of the recipe was a bit intimidating because I had never made it before. I was always worried that my emulsification would either break or fail to coagulate.  Once I had everything prepped, it went fine. One small snafu was that I had the water of my double boiler simmering a little too low, so it took me about 8 minutes, instead of 3 – 5 minutes to whisk the yolk and water mixture, so it coated the back of the spoon properly.  Once I started adding the small pieces of butter it all came together nicely.
To make this recipe perfect, Michael Ruhlman posted a recipe for home made English Muffins, which I think really added to my Eggs Benedict. They were like nothing I have ever tasted.  My only experience with English Muffins were the cardboard-esq Thomas’, which aren’t available in Bulgaria (aww shucks!) I experimented with molded muffins and free-form, but I think a combination of the two worked best. I used the cookie mold as a circular guide, but then remove it, so they cooked free-form.
They were easily fork splitable and had what I consider a good amount of nooks and crannies… oops is that copyrighted?
I found the overall taste of the dish really heavy, like a butter explosion in my mouth!  With the eggs, sauce and bacon… I could literally feel my arteries clogging.  This would be a nice lunch or dinner dish rather than breakfast… for me anyway.  The only criticism I received about the dish from my husband was that the bacon “sucked”! I ended up using some crappy bacon-esque crap I found at Fantastico… If I could have cured my own bacon in time for this post that would have been a spectacular treat… oh well!
What are some foods that are a challenge for you to eat? What have you done to overcome eating them?
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Wine Tasting Tips: With Cobb Wines!

During my trip to California, in the beginning of November, I was quite fortunate to be able to spend time with my friends Cindy and Ross. Cindy and I met in Bulgaria a few years back, while we were working for a non-profit organization that helps disadvantaged youths learn filmmaking skills as a tool to express themselves. Through her friendship, I have been exposed to the world of winemaking in ways that would have otherwise been inaccessible. Cindy, who is quite knowledgeable about winemaking, also happens to be married to the fantastic winemaker, Ross Cobb who is responsible for Cobb Wines and also the winemaker for the terroir driven Hirsch Vineyards (check out the recent article from Saveur).

For those of you who are not familiar with Cobb Wines, they are a family vineyard located on the Sonoma Coast.  You can find them on the wine lists of such restaurants as; The French Laundry and other Thomas Keller restaurants, Blue Hill, Le Bernardin, and a long list of other outstanding restaurants.  Even Martha Stewart has twitpic-ed enjoying a bottle with Emeril Lagasse and just the other day and The San Francisco Chronicle just named their Pinot Noir one of the Top 100 wines in 2010.  Saying it was a treat to be visiting wine country with them would be a vast understatement!
After my shenanigans at the Foodbuzz Festival, Ross and I headed towards the Sonoma Wine Country, with a brief detour at the CIA Greystone campus.  Cindy had told me that Ross would be picking me up in San Francisco and that I was free to pick his brain about all things wine!  Woo hoo! I would be a most gracious captive audience, though I am not sure how he on the other hand enjoyed my 2 hours of incessant questions.

I am not extremely knowledgeable about wines.  I have some skills, but they are quite primitive. I’ve been tasting in France, US and Australia, but I get intimidated when I am in charge of selection the wine at restaurants and unsure of my palette in tasting situations.  My biggest question was what exactly am I looking for when evaluation a glass of wine?  This seems like a dumb question, but I needed it spelled out.  You see people sniffing the cork, swirling the glass, observing the color, inhaling deeply, sipping and reacting to the taste, but what evokes specific responses?
What he told me was not a specific dogma, but something to help me prioritize my tastings, something to wrap my head around. The most knowledgeable bit of information that has stuck with me was that 70% of wine tasting is actually the aroma or smell; this is where it is at! Taste only counts for about 25% of the equation and then about 5% for color. Now these percentages are not scientific, but merely estimates. Ok, so know I know that I need to focus on the smells or aroma, but how do I know if what I am smelling is good or bad.  From what I understood is that smelling wine is like smelling a perfume, you are looking for balance, no one essence overpowering the other; the fragrances should blend together harmoniously. We touched upon taste briefly, but I was longing to ask some questions about color. I’ve held glasses up to the light and tipped them sideways to observes stuff, but really, I am just replicating behaviors I’ve seen exhibited before, while he did give me some tips, I am still foggy, so I will save that for another for another post..

The night before I left, we had a wine tasting dinner, I did the cooking and they provided the liquid persuasion. The environment was more social, so I found it hard to separate social drinking or drinking for pleasure to tasting and evaluation.  My mind needs to be focused otherwise I can’t think about what I am drinking, so needless to say, while cooking, chatting and sipping, I kind of got lost.

Some of our last night tasting parade.

Before I left to go home Ross gave me an amazing book from University of California Press called Reading Between the Wines by Terry Theise.  
(I have linked to this book from my Amazon store. I get a few cents if you happen to purchase one from my site)
While, I have read numerous books about food and cooking and why they are important, this was the first book I’ve ever read which covered wine in the same manner.  I found this book to be a fast, albeit a tad pretentious read, as it was chockfull of .50 cent words. Aside from that, one chapter in particular struck a chord.  Theise makes a valid argument about taste specifically about what is good taste.  I had long heard that if you believe a wine is good because you like it than it is a good wine, but Theise says the opposite.  Good wine is good wine for a reason, while there is some room for subjective interpretation, knowing good wine is not an elitist epitaph.

“If you like Twinkies, eat them.  Don’t apologize.  Have all the fun a Twinkie delivers.  But don’t claim it’s just as good as a home-baked brownie from natural fresh ingredients, or that anyone who believes other wise is a food snob.”(Terry Theise)

This experience in California’s wine country has taught me that I have so much more to learn about wine.  It was an amazing experience visiting the extreme Sonoma Coast or Fort Ross area and the only thing that I know for certain, is that I must return as soon as possible.  If I ever come to live in the United States for good, this is the area I envisioning inhabiting.

To get your hands on a bottle of Cobb Wines, please visit their online shop.

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Post Thanksgiving: A Turkey Day Recap

This post may seem a little untimely, but I left my computer cable Sofia and was unable to retrieved it till this weekend, so I apologize for my Thanksgiving re-cap post about 2 weeks late!
Still full of Turkey Day spirit!
I don’t think the term shattered completely encompasses how I felt the day after Thanksgiving.  The mass quantities of wine ingested during the course of dinner probably didn’t help much or the copious amounts of food.  The meal was a success for the most part, but there were a few snafus along the way. Looking back on the meal, the cooking, the preparation, I feel the need to share a few things that I learned.

My Thanksgiving meal starts a few weeks before the actual day, when I begin gathering my research materials, which help me build my menu.  Usually, I try to find a theme to bind the meal together, but this year, I kind of winged it; selecting recipes and sides that sounded delicious, but also making sure that many colors were represented. I have a large selection of Thanksgiving recipe books and old November issues of culinary magazines, plus a folder of random loose recipes that I have printed out over the years.

I gathered my reading materials and started to sort through and tag with post-its possible 2010 contenders and managed to narrow it down to these lovely dishes, which I photocopied to preserve my books and resources (anal retentive… yes, I know):
Glittering Spiced Walnuts
Spinach Dip with Crudités
Spicy Three-Cheese Spread
Americano’s Chanterelle Mushroom Soup
Sage-Brined Roast Turkey with
Whole Wheat Stuffing with Pomegranate bacon, Chestnuts and Parmesan
Potato Gratin with Mushrooms and Gruyère
Braised Chestnuts with Madeira Cream Sauce
Maple Braised Butternut Squash with Fresh Thyme
Chiffonade of Brussels Sprouts with Diced Pomegranate Bacon and Hazelnuts
Cranberry Sauce
Apple Crostata with Cheddar Crust
Pear Crostata with Figs and Honey
Persimmon Pudding

Once I figure out the recipes, I begin to assemble a shopping list and schedule.  This year I decided to forgo typing my schedule, but keeping organize with my white board.  I think I prefer this method of organization because it is larger and allows me to really visualize what I have yet to do. Although my typed version is much more detailed breaking down recipes into various steps and elements.
This was my status mid-afternoon on Wednesday.

While Thanksgiving is my absolute favorite holiday, including my birthday, which not technically a holiday, but does falls on Groundhogs Day (US), I always overdo it, just in different ways every year.  For example, the first time I hosted a Thanksgiving in 2000, I made 9 different pies for 9 adults.  For those of you who have trouble with math that is a pie a person… so, in retrospect I now consider this an unhealthy pie to person ratio. This year, while hosting only 4 adults and my 2 girls; created 3 starters, a soup, a turkey, 6 side dishes and 3 desserts, which wouldn’t be that bad, but I neglected to adjust the original serving sizes from 8 – 10 people.

The amount of food was insane.  I felt horribly wasteful.  Most of the leftovers were eaten over the course of a few days, but one of my pies just completely went to waste and got moldy before we could touch it!

R.I.P Apple Crostata with Cheddar Crust

TIP: Cook for the actual guests you in attendance, not the dinner party in your head.  Just because you are a glutton doesn’t mean everyone else is too!

A few days before Thanksgiving, I received some frantic phone calls and text messages about where to find a turkey in Bulgaria. I have never had a problem finding a frozen turkey in Sofia or Kyustendil.  They are available in the frozen meat section.

Пуешко месо (pu-esh-ko me-so) = turkey meat
For the last 4 years, Doux has been the only brand of bird that I have found.  If you are lucky enough to know someone who keeps live turkeys, then that would be your best bet for procuring a fresh bird.  My only concern is the storage and transportation of the bird after it has been killed.  Turkey is not something that Bulgarians eat regularly, so be mindful of salmonella and other such things. 
TIP: If you are buying a frozen bird.  Allow yourself at least 4 DAYS to thaw the bird in the refrigerator. So, this means you need to buy your bird on the Sunday before Thanksgiving.  Most rapid thawing of frozen poultry lead to questionable flavors and textures.  If you have ever had rubbery/gummy chicken in a restaurant in Bulgaria, you know exactly what I mean.

All in all I would categorize the meal as a success.  I am certain next year will be my best Thanksgiving thus far.  I am already planning it now.  I hope everyone enjoyed their holidays thus far.  Do you have any holiday meal planning tips that help you year after year?

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Free-Form Apple Tart

The Monthly Mingle was started by Meeta at What’s for Lunch Honey. It is a monthly blogging event that I wish I participated in more frequently because it is nice to connect with European food bloggers! This month’s Mingle was all about fruit in baking, which is really apropos to the Thanksgiving season.  I have pies on the brain and with the abundance of harvest fruits, this seems like good fit.

I chose to make a Free-Form Apple Tart from November’s Food and Wine magazine. I have a love/hate relationship with pie crust and because of this I challenge myself constantly with improving my dough techniques. I had never attempted a this sort of crust, so why not, plus my husband has been hassling me make some snacks… desserts… whatever.

Here are some of my favorite pie crust tips:

1.) Make sure all your ingredients are cold! Butter… chilled, ice-water… icy, flour… cold, mixing vessel… in chilled. Why?  The cold ingredients is what makes you pastry flaky. If you let you butter melt, say from the warmth of you hands… the crust will be dense and crispy.

2.) Work quickly. Have everything you need ready, including your plastic wrap ready to go. If you ingredients get warm (see #1) your crust will disappoint.

3.) Take notes. There are many many pie crust recipes and not all of them work. Find what recipes gives you success and perfect upon it.You will come to see the similarities. For example, this recipe was nearly identical to my favorite Pâte Brisée from Martha Stewart, except it called for less butter and was for one tart instead of two crusts. I found this crust very easy to work with.

Free-Form Apple Tart adapted from Sam Mogannam


2 1/2 cups (16 oz/ 454g)  all-purpose flour
1 1/2 stick (6 oz/ 170g) unsalted butter cut into (1/2″/1.25 cm) cubes
1 tsp sugar
1/2 tsp kosher salt
3/4 cup (6 oz/ 178 ml) ice water


1/2 cup of sugar
1 tsp finely grated lemon zest
1 tsp freshly squeezed lemon juice
4 tart apples, such as Granny Smith, peeled, cored and thinly sliced
1 lg egg white, beaten
2 tbsp, turbinado or raw sugar


For the dough, with either a food processor fitted with the metal blade attachment or a standing mixer fitted with the paddle attachment, combine the flour, sugar and salt and then pulse or turn on low to combine.

On a low speed, add the butter until it combines and is crumbly. With the machine running, add 1/4 cup of the ice water. This part is tricky… continue adding small amounts of the ice water till the dough is just evenly moist.

Turn the dough onto a lightly floured surface and kneed quickly, until it comes together. Pat the dough into a disk and wrap in plastic wrap.  Chill of at least an hour or overnight.

Pre-heat the oven to 400F (205C). Line a large cookie sheet with parchment paper. On a lightly floured work surface roll out the dough to a 17″ (44 cm) round, then trim it neatly to 16″ (40.5 cm). Transfer the dough to the cookie sheet.

In a medium bowl, combine the remaining 1/2 cup of sugar with the lemon zest and a pinch of salt. Add the apples and the lemon juice. Toss well. Leave a three inch (7.65 cm) border then begin layering in a circle. Then repeat and create a second layer of apples. Stuff any remaining apples in any large gaps. Fold the excess dough to create an over lapping rim. Brush with beaten egg white and sprinkle with sugar.  Bake for 55 minutes and transfer to a wire rack to cool.

This tart exceeded my expectations. The flavors were fresh and simple. I would easily make this again, but next time ease up on the lemon. I was a bit heavy handed. All in all it was a treat for the whole family. A little Monday night Thanksgiving pre-game!

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Salt-Baked Trout: International Incident Party

For November’s International Incident Party, our fabulous host Jeroxie: Addictive and Consuming has challenged up yet again, but this time with Salt.  For those of you who are familiar with her site, salt makes a regular appearance on her blog.  She even held a giveaway for a fantastic book all about salt aptly named The Salt Book.I was a little stumped about what do do for this event.  My mind veered toward salt preserving and curing, but I am still in my infancy with those procedures.  I had already tackled preserved lemons in a previous post and my charcuterie skills leave much to be desired. Then suddenly the idea of fish baked in salt popped into my head.  I found a recipe in Martha Stewart’s Cooking School, but it called for more kosher salt than I had on hand and used fish that are unavailable in Bulgaria or atleast not available in the quality and the freshness required. I decided on trout baked in a mixture of sea salt and kosher salt… but here is the thing…  I am extremely fish-squimish!

It started back when I was a little girl.  We used to spend our summers on a lake in Pennsylvania, about an hour and a half from our house in Brooklyn.  Being city kids, my brother and I liked to fish for “sunnies” or bluegills because they were ridiculously easy to catch.  Our method was this, toss some bits of white bread in the water and then they just jump onto your hook.  Literally that easy.  Sometimes we could catch over 50 a day, but then toss them back when we were done.  Growing up, my family didn’t eat fish, unless it was frozen and in stick form and even still it was rare.  I was once told that part of being a fisher person is taking your own fish off the hook, which I have never done… to this day.  My only attempt was wearing a baseball glove, which probably killed the fish in the long run.  As a budding chef, I know the time will come, when I have to touch and gut a fish.  Yes, I have touched fish, but it was a salmon filet, which didn’t require me to touch the whole fish.  I don’t know why I am so excited to carve up a cattle carcass, but horrified at the thought of touching a dead fish.

Back to the party, I purchased 3 whole trouts, which had been gutted already (phew!) that I need to clean a bit then bury in salt.  I was literally talking to myself and giving myself a pep talk… “you can do this!” I  finally bit the bullet and took the fish into my hand.

I don’t know if it was the fact that the fishes were intact including head that freaks me, but I felt like it would start wriggling at any moment or its scales would poke into my hand…  One of the fishes jaw started flapping as I ran it under the water and I felt a little shiver down my spine.
Salt-Baked Trout adapted from Martha Stewart Cooking School
3 whole trout – 800 – 900g (1.5 – 2lbs), gutted and cleaned
5 cups (1.5kg/lb) Sea Salt
5 egg whites
3/4 cup water
1 lemon
a bunch of fresh thyme sprigs
a bunch of fresh parsley sprigs

Pre-heat the oven to 450F (235C)
Rinse the fish under running water till clean and no blood remains.
Whisk together the egg whites and water till frothy.  Add the salt and combine, it should feel like coarse wet sand.
Pour 1/3rd of of the salt mixture on the bottom of a 9 x 13″ baking dish. Layer the 1/4 the lemons and herbs on top of the salt mixture. Stuff the remaining lemons and herbs equally inside the trout.
Cover the fishes in the remaining salt mixture, then bake for 30 – 35 minutes.  When finished, let rest for 5 minutes, then carefully remove the salt crust.
The finished fish was moist and had a delicate lemony herb flavor.  I would probably make this dish again, but use kosher salt, which the recipe originally called for.  My only hesitation is the fact that there is a lot of wasted salt.  I felt a tad guilty about throwing it all away. 
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Foodbuzz Festival Collage

Do you see yourself in this collage?  If so, then you are one of the 200 + participants in my Foodbuzz Festival collage. 

Thank you to everyone who participated.  If you you would like to order a poster for $26 (click here to see the layout), please email me at
Blog Roll: Click the blog to visit the site. Click the blogger’s name to find them on Twitter

Broccoli and Chocolate – Angie Sommer
Eating Club Vancouver – Tiffanie & Jo Sia
Everyday Foodie – Jolene Schweitzer
Food for Your Whole Life – Sarah Matthews
Food Weds Herbs – Pat Crocker
Foodbuzz Staff – Sandy Hayashi
Foodbuzz Staff – Trisha Lindsley
Foodelicious – Renuka Serarajan
Grateful Hubby – Andy Lee
Jet Set Wisdom – Claudia Wisdom – Good
La Vie en Route – Annelies Zijderveld
Lazy Cook, Crazy Cook – Liz Barrett
Lick the Bowl Good – Monica Holland
Morgan’s Menu – Morgan Wooley
N Her Shoes – Bobbi McCormick
Oyster Food and Culture – LouAnn Conner
Platanos, Mangoes and Me! – Norma Torres-McHugh
Pretty Green Girl – Janet Gardner
Raya Runs – Raya Pickett
Salt & Pepper – Niki Lowry
Summer Tomatoe – Darya Pino
The Fitnessista – Gina Harney
The Kitchen Witch – Rhonda Adkins
Undercover Caterer – Sarah Singleton
What’s For Dinner (ASL) – Gina Stanley
You Can’t Eat What? –Suzanne Barn
This took me a ridiculously long time to link everyone up, so please let me know you were here.  Leave a comment!
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