Slow Roasted Yellow Cherry Tomatoes w/ Garlic & Marjoram

Tomatoes in March you ask? Why yes...tomatoes in March. Not something usually associated with the midwest in wintertime, I know. Well, unless you count the rows of jarred, canned, and dried tomatoes in many forms that line many a pantry. Like mine. I'm really not willing to go without tomatoes half of the year. Sure, I can be found breaking down and buying some Roma's from the market from time to time, as well.

Piggy Burgers w/ Sundried Tomato Ketchup {she made, ella hace}

In our house, when you mention "burger", you can pretty much guarantee that seasoned ground beef patties topped high with lettuce, tomato, onion, and bacon (of course) are the first things that pop into everybody's minds.  Toasted buns slathered with condiments (what they are depends on the mood)...ketchup, mayo, mustard, guac.  Sometimes I'll put a fried egg or some frizzled onions on top.  I've even been known to squash some potato chips under my top bun.  Oh, and don't forget the cheese.  The ooey, gooey, melty cheese.  Or perhaps a creamier goat cheese or blue cheese layer.  Maybe a good mushroom and swiss burger?

Okay, I just fell head first into my own train of thought there, and almost got lost!

What I meant to tell you was that when my friend and she made, ella hace partner-in-crime Leslie suggested that we make BURGERS our theme this month, I told myself I was going to make one a little out-of-the-norm.  For me, at least.

It was easy, really.  Not long before that point, I had been flipping through a few new cookbooks that I picked up from the library.  One particular page that I had marked was one for burgers.  Pork burgers.  Yes, I took the pork on a burger beyond the bacon.

And really, a burger is no better than its condiments and toppings.  Fortunately, this one has a rich homemade ketchup made from the concentrated sweetness of sundried tomatoes, with a slight whisper of heat from one of my two favorite dried chiles, the pasilla.  Add to that some fragrant cilantro leaves, my latest obsession (kimchi), and a handful of crunchy pork skins?

This burger is definitely greater than the sum of its parts!

Speaking of great burgers, I am now wishing (as usual), that Leslie and I lived down the street from each other.  Because while the whole fam enjoyed this twist on our "normal" burgers, just the thought of Leslie's Roasted Poblano Burgers w/ Chile de Arbol Guacamole makes me whimper.  Pretty sure we're having burgers again this week.

Piggy Burgers w/ Sundried Tomato Ketchup

by Heather Schmitt-Gonzalez

Prep Time: 45 minutes (mostly unattended)

Cook Time: 30 minutes

Keywords: entree condiment pork sundried tomato American

Ingredients (8 (double-patty) burgers)

for the burgers:

• 2 pounds ground pork
• 1/4 cup hoisin sauce
• green part of 6 scallions, finely chopped
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper

for the sundried tomato ketchup:

• 6 ounces sundried tomatoes (dry-packed or in oil, blotted)
• 2 pasilla chiles, stemmed & seeded
• 2 cloves garlic
• 1/2 cup balsamic vinegar
• 1/2 cup dry red wine
• 1/4 cup packed dark brown sugar
• 1 tablespoon soy sauce
• 1/4 teaspoon smoked sea salt
• 1/4 teaspoon freshly ground black pepper
• ~1.5 cups water

to serve:

• 8 buns or rolls, split
• Quick Kimchi
• fresh cilantro leaves
• chicharrón (good fried pork rinds/pig cracklin'/pork skins)

Instructions

making the burgers:

Line a large baking sheet with wax paper; set aside.

Combine all of the ingredients in a large bowl, using your hands. Form into 16 thin patties (weighing about 2 ounces each - you'll use two patties per burger). Line the patties up on the prepared baking sheet, adding another layer of wax paper and stacking, if necessary. Cover with plastic wrap and refrigerate for at least 30 minutes before cooking.

making the ketchup:

While the burger patties are chilling, combine all of the ingredients for the ketchup, except the water, in a medium saucepan. Bring to a simmer, cover, and cook for 15 minutes on low.

Scrape into the jar of a blender and add half of the water. Puree on high speed, slowly continuing to drizzle in the rest of the water (or as much as you need) to create a thick, smoothish sauce. Transfer to a bowl for use, or refrigerate in a container with a lid for up to 2 weeks.

cooking the burgers:

Heat a large cast-iron skillet over medium heat and add 1 tablespoon of peanut, olive, or vegetable oil. Add 4 of the pork patties to the pan and cook for about 4 minutes, flipping halfway through, or until cooked through. Transfer to a plate set in a low oven and repeat until all of the patties are cooked.

finishing the burgers:

Toast the insides of the buns or rolls on the hot cast-iron skillet before turning off the heat. Smear some of the Sundried Tomato Ketchup on the bottom buns and top with a pork patty. Spread another little daub of ketchup on those patties, and then top with remaining patties. Top each with some kimchi, cilantro, and chicharrón.

Serve immediately and enjoy!

notes:

Feel free to use single patties in a burger for younger eaters (or those with smaller appetites). For the ultimate experience, drink a cold root beer alongside these piggy burgers.

adapted from Smoke & Pickles by Edward Lee

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What happens when two American girls who are both married to Mexican guys find out that although one of them lives in the U.S. and one of them lives in Mexico, they both love eating the same food?  Well, naturally they decide to get "together" the only way they can and cook up the same dishes.  Or perhaps take the same ingredients and talking about them in their own voice or using them in their own way. 

Leslie and I have teamed up to occasionally cook/bake/make a our own versions of the same food.  We want to see how similar (or how different) they turn out.  Other times we will pick an ingredient and use it however we choose...or maybe just talk about it.  Good food knows no borders and we hope to share the food we love with you.  It's not a competition, it's a showcase.  We will post on the same day as each other and would love to hear your thoughts on what we've made and how you make it. 

Join me (here at girlichef) and Leslie in her kitchen (at La Cocina de Leslie) for some delicious food.

Pane Bianco filled w/ Roasted Garlic, Sundried Tomato, & Basil {Bread Baking Babes}

I probably sound like a broken record sometimes.  But hey, I like listening to the same record over and over again if it's a good one, so...

I could...would...DO...happily make a meal out of a freshly baked loaf of bread, some wine, some cheese, maybe some fruits/nuts/meats.  Throw in some cloves of roasted garlic that I can smoosh in.  It just makes me smile.  Since there's a bit of dreamland in my head anyway, I always feel like I'm an Italian or French woman.  Because they know how to live.  (Okay, those are total made-up sterotypes in my head.  Obviously they're not the only ones who know how to live.  I mean, come on.  Look at me.) ←if you know me, you know I'm laughing my head off right now.  At myself.  Because I crack myself up.  

But it's basically truth.

You know who else knows how to live?  The (rest of the) Bread Baking Babes.  I mean, why else would we be making beautiful, swirly loaves of bread filled with magical things like bright, fresh, emerald basil...sweet, pungent, scarlet sundried tomatoes...and musky, seductive roasted garlic?  There is no other explanation.

Pane Bianco filled w/ Roasted Garlic, Sundried Tomato, & Basil

by Heather Schmitt-Gonzalez

Prep Time: 2½ hours

Cook Time: 35-40 minutes

Keywords: bake bread garlic basil sundried tomato

Ingredients (2 loaves)

for the dough:

• 1 c. warm milk
• ½ c. warm water
• ⅓ c. extra virgin olive oil
• 2 large eggs, at room temperature
• ¼ c. sugar
• 2 tsp. fine sea salt
• 6 c. (723 g) bread flour
• 4 tsp. instant yeast

for the filling:

• 1 (7-8 oz.) jar oil-packed sundried tomatoes
• 1-2 heads roasted garlic cloves
• 2 c. (8 oz.) shredded Italian blend cheese (some combo of mozzarella, provolone, parmesan, asiago, romano)
• ⅔ c. (just under 2 oz.) fresh basil

Instructions

making the dough:

You can make this dough by hand, in the mixer, or in a bread machine. I, of course, chose the bread machine. Place everything in your bowl in the order listed (or however you like, just being sure to keep the salt away from the yeast when you add them). If using a bread machine, hit the dough cycle. If using a mixer, use the dough hook and go low until mixed, then turn up to medium speed to knead until smooth and silky. If doing it by hand, mix all with a wooden spoon or dough whisk until you can't anymore, then turn out onto a work surface and knead until smooth and silky, ~10 minutes

Either way you go, once the dough has been kneaded and you have a smooth ball, set the dough into a lightly greased bowl and cover with plastic wrap. Set aside and allow to rise in a fairly warm place until doubled in size, ~45 minutes.

prepare the filling:

Drain the sundried tomatoes and absorb most of the excess oil with a paper towel. Chop them finely. Roast the garlic, if you need to. Slice the basil into chiffonade by stacking the leaves and rolling them like a cigar before slicing into thin strips. Set the cheese out.

filling and forming the dough:

Line a baking sheet with parchment paper (or two, if you'd rather - but both of mine fit on one...plus, I only have one oven rack, so I do what I have to).

Gently deflate the dough by slowly putting your fist into it. Turn out onto a very lightly floured work surface. Divide in half; set one half aside.

Roll one portion of dough out into a rectangle that measures approximately 22" x 8½". Scatter half of the cheese over the dough. Do the same with the tomatoes and basil. Do the same with the garlic, smooshing and breaking it up a bit between your fingers before scattering.

Roll up the dough, as tightly as possible, starting at a long edge. Pinch the seams to seal. Turn so that the seam is facing down and the log of dough is facing either up-and-down or diagonally (for easier cutting).

Using a pair of kitchen scissors, cut into the dough about ½-inch from the end closest to you. Continue to cut down the log, taking care not to cut all the way through; you should cut about 1-inch deep. Stop when you have about the same amount of dough left at the other end (½"). Now bend the top half of the dough to the right, and the bottom half to the left to form an "S" shape. Tuck both ends underneath the center to form a figure-8. Put your fingers underneath the dough and pinch those ends together with the center of the dough as best you can. Carefully lift the whole thing up and onto the prepared baking sheet. Repeat with remaining half of dough and fillings.

Cover loosely with plastic wrap and let rise in a fairly warm spot until doubled in size, ~45 minutes. Preheat oven to 350° F during last 15-20 minutes of rise time.

finishing:

Remove the plastic and slide the tray into the oven. Bake for 20 minutes, then quickly open the oven and tent the loaves with foil to prevent over-browning. Bake for another 15-20 minutes, until golden and cooked through.

Slide the loaves, parchment and all, onto wire racks to cool. Store leftovers at room temperature, well-wrapped.

notes:

If I had thought about it in advance, I would have drained the sundried tomatoes before mixing up the dough, and used the oil from them in place (at least partially) of the olive oil.

I say 1-2 heads of roasted garlic because sizes vary. I love garlic, so I'll use 2 heads every time. If you're not as big a fan, just use one.

adapted from King Arthur Flour

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The Bread Baking Babes

Bake My Day - Karen

blog from OUR kitchen - Elizabeth

Feeding my Enthusiasms - Pat/Elle

girlichef  - Heather

Life's a Feast - Jamie

Living in the Kitchen with Puppies - Natashya

Lucullian Delights - Ilva

My Kitchen In Half Cups - Tanna

Notitie Van Lien - Lien

Paulchen's Foodblog - Astrid

Provecho Peru - Gretchen

Thyme for Cooking - Katie

If you'd like to bake along as a buddy this month, check out the post by host-kitchen-Babe, Natashya at Living in the Kitchen with Puppies, our Babe kitchen of the month - then head into the kitchen and bake up your own Filled Pane Bianco and send her your link by the 26th.  She'll send you a badge for baking along and round up all of the entries on her site!

I am sharing this post with Susan's YeastSpotting

Sundried Tomato & Bacon Scones

A few weeks ago, I decided it was time to whittle down the magazine piles that had accumulated around the house.  And yes, I have to do this quite often.  I always have best intentions of staying orderly, but those intentions rarely come to fruition.  I make separate stacks: keepers (I haven't gotten rid of an issue of Saveur in 13 years) and recyclers (minus a few torn out pages and recipes).  Of course, then I'm left wondering what to do with the pages I ripped out to keep those from "accumulating".  Ugh.  One of the recipes I came across was from the March '10 issue of BHG.  Um...yeah...time sneaks up on me!  It was for some savory scones and combined bacon and dried tomatoes and herbs.  I wound up changing it a good amount, but the premise of this savory scone carried over into my batch.  They are fantastic.  As in, far too fantastic.  So fantastic, in fact, that I didn't want to tell anybody else just how fantastic they were.  Because really, they're not all that pretty, so they may be passed by for something more visually enticing.  So, as people skim over them, I will whisper their praises (hoping they won't hear me).  And then I will indulge in tender bites of rich, tangy tomatoes and salty, savory bacon accented by earthy herbs.  And I will be happy that nobody else took one.  Sheesh.  Selfish much!?

Sundried Tomato & Bacon Scones

from the kitchen of girlichef

yield: 12 scones

2½ oz. sundried tomatoes (dry pack), chopped

1¼ c. white whole wheat flour

1¼ c. unbleached all-purpose flour

1 Tbs. baking powder

1 heaping Tbs. freshly chopped herbs (I used oregano, thyme, & rosemary)

½ tsp. garlic powder

½ tsp. sea salt

¾ c. cold butter, cut into chunks

¼ c. sour cream

2 large eggs

2 Tbs. buttermilk

2 oz. extra sharp cheddar cheese, optional

12 oz. bacon, cooked & crumbled

Preheat oven to 400° F. 

 Combine flours, baking powder, herbs, garlic powder, and salt in a large bowl.  Cut and pinch in the butter with your fingers until mixture forms coarse crumbs, about the size of peas.  Add chopped sundried tomatoes and about ¾ of the bacon* to the mixture and work in quickly with your hands.  Combine sour cream, eggs, and buttermilk in a small bowl, then add it to the large bowl.  Stir until just moist.  Turn out onto a lightly floured work surface and knead until the mixture just comes together.  The ideal amount of strokes for making scones is 12 or less (to keep them tender).  Divide dough in half and gently pat each dough into a circle.  Cut each circle into 6 wedges.

Transfer wedges to a lined cookie sheet (or sheets).  Slide into preheated oven and bake for ~12 minutes, quickly sprinkling cheese (if using) and remaining bacon over top of scones after the first 7 minutes.

*Alternately, you could add the cheese to the scones with the butter and just put all of the bacon inside.

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Sautéed Feta w/ Piquant Relishes + Athenos Yiayia GIVEAWAY!

I love Christmas music.  Yes, I know it's only September...just bear with me.  There's just something about it that makes me sing along.  I don't want to hear it all year long, but once the calendar changes from November to December, it's fair game.  I even have one whole mp3 player full of only Christmas tunes.  Tons and tons of holiday music.  And to be honest, I suppose I should actually qualify it as "holiday" or "seasonal" music, but lots of it doesn't actually have anything to do with Christmas, but rather with snow, cold weather, jingling bells, snowmen, reindeer, wassailing, ice skating, and winter wonderlands.  But for most people understand when I say Christmas music that all of this is included.  If you clicked down through the playlist, you'd find everything from jazz to country to big band to rock 'n roll to church choirs.  Now, I will admit that I'm not a church-going kind of gal.  With one exception.  I love to go to Christmas Eve services.  Why?  Well, if you hadn't guessed by now, it's so I can sing Christmas hymns. 

While I think I've conveyed how much I enjoy the music of the winter season (at least I hope I have), there's something haunting, beautiful, joyful, and solemn at the same time about the Christmas hymns.  Ever since I was a little girl, they have been able to bring tears to my eyes.  Whether on the risers at a concert or on the uncomfortable wooden pews, I always find myself choking back tears.  I sing along and a huge lump works its way up my throat, causing totally uncomfortable pain and tears stream down my face.  It's almost embarrassing.  Even if I try not to, it happens.  I wind up with my lips moving, yet no sound can make its way past the lump.

What's my point?  Okay, okay.

Picture, if you will...a younger Heather...about 14 or 15 years ago.  As my family does most years, we met at my grandparents house for Christmas Eve.  Platters stacked high with smoked, sliced ham.  Never-ending baskets of Hawaiian rolls.  Rings of chilled pink shrimp encircling cocktail sauce with a strong kick of horseradish.  Pumpernickel bread bowls overflowing with spinach dip.  And countless cookies, bars, candies and goodies.  Some years we head over to grandma and grandpa's church for the service before we eat.  This was one of those years.  Remember me and my Christmas-hymn affliction?  Well, this year, all of that seemed to vanish.  I sang through the lump and it vanished.  I felt particularly pleased with myself and my ability to sing the hymns "right".  So I sang.  Oh boy, did I sing!  And I have a pretty decent voice and I can carry a tune.  I had nine or ten years of choir to back me up.  So I belted out Christmas spirit and was ready to go back and eat some good food and laugh, catch-up, and play games...maybe open some presents.  That is, until we were filing out of the aisle and my uncle turns to me and says...

"That was a bit much, don't you think?"

Uncle or Yiayia??

Looks like Yiayia, the quintessential Greek grandmother, doesn't approve either. {sigh}  But really, Yiayia doesn't approve of much in today's fast and modern society. So, while Yiayia (and my Uncle) may not approve of my getting caught in the moment and letting my emotions...and my voice...sing, I know she'd approve of me using Athenos Feta Cheese.  Since Athenos products are made the traditional Greek way- simply and with respect for the ingredients, they are pretty much the only aspect of modern culture that Yiayia will embrace.

I love the salty tang of feta whether crumbled over a salad, tucked into a gyro, or cooked into my favorite Greek breakfast skillet.  But my absolute favorite way is something I learned a few years ago (from Tyler Florence) sautéeing it!  Coating the feta in a thin dusting of flour before you put it on the heat allows it to form a thin crust that just holds in the cheese that gets soft and melty from the quick sauté.  It's very delicate; I like to use a fish spatula when flipping to help keep that thin crust from sliding off.  Served with some glorious piquant (stinky, but super delicious and addicting) relishes, I find everything from my tastebuds to my toes tingling with pure bliss.  The first relish I tried was based on the same T.F. recipe, but I've changed it a bit over the years.  I also decided that it needed a second relish to add another layer of color and flavor, so I came up with one that included sundried tomatoes and kalamata olives.  The saltiness of the capers and olives play wonderfully against the richness of the anchovies, the heat of the garlic, the earthiness of the nuts, and the sweetness from the raisins which are all rounded out by the freshness of the herbs. 

Sautéed Feta w/ Piquant Relishes
serves 4-6

Sautéed Feta
2 pkgs. (8 oz. each) Athenos Feta Cheese
all purpose flour
olive oil
1 lemon, optional

Cut the feta into either slices or triangles that are ~1/2" thick (cut into thirds, so that you have 3 "slabs", then cut each of those down the center diagonally to get 6 trianges or in half lengthwise to get 6 slices).  Pour some flour onto a plate.

Dredge each piece of feta in flour, shaking to remove excess and set aside for a moment. Place a large cast-iron (or nonstick) skillet over medium-high heat.  Pour on a thin layer of olive oil, and once it is screaming hot, add a few feta pieces to the pan (being careful not to overcrowd) and brown for ~1 minute per side.  If using, squeeze a bit of lemon juice over the slices once they are browned and transfer to a serving plate.  Spoon a bit of each of the sauces over the cheese to serve.

Parsley, Raisin, Caper, and Pine Nut Relish 

2 Tbs. golden raisins, coarsely chopped
1 Tbs. capers, drained and coarsely chopped
1½ anchovy fillets, finely chopped
1 Tbs. pine nuts, finely chopped
1 garlic clove, minced
1/4 c.  fresh flat-leaf parsley, chopped
2 Tbs. extra virgin olive oil
juice of ½ lemon
sea salt
freshly ground black pepper

Combine everything, then season to taste with salt and pepper.

Sundried Tomato, Walnut, Olive, and Oregano Relish

~8 sundried tomatoes, dry pack, coarsely chopped
2 Tbs. kalamata olives (I used Lindsay Greek Kalamatas), coarsely chopped
1 Tbs. purple raisins, coarsely chopped
1½ anchovy fillets, finely chopped
2 Tbs. walnuts, finely chopped
1 garlic clove, minced
1 Tbs. fresh oregano, chopped (or 1 tsp. dried)
2 Tbs. extra virgin olive oil
juice of ½ lemon
sea salt
freshly ground black pepper

Combine everything, then season to taste with salt and pepper.

GIVEAWAY

One person, picked by random draw from qualifying entries will win:

 -A copy of my favorite recipe using Athenos Feta
 -Serving platter and serving utensils
 -5 FREE coupons for Athenos Feta
 -Plus, since my uncle disapproves of my spirited singing, I am giving away a $50 Amazon gift certificate, courtesy of Athenos, so that you can go buy headphones and cd's (or whatever else you choose) to cover up my loud singing, should I happen to get carried away in the moment...

For your chance to win, please share your own humorous story about someone who has shown disapproval of some aspect of your life, and took you off guard but also made you laugh in the comments section.

All submissions due by 11:59 pm (Eastern) on Tuesday September 20, 2011.  Good Luck!

Update 9/21/11: And the winner is.... Deb from Kahakai Kitchen who said:   
My story is actually about my friends mom who is in her 80's and always perfectly dressed with her hair, make up and jewelry just so. She's a funny little lady (and would be the Filipino version of Yiayia) but hyper critical and always tells my friend to go put on some make up, even when she is wearing it and looks great. Anyway... we were at a work event, dressed and made up to the nines (or so I thought), which is rare for me. My friend brought her mom who took one look at me and said ... "Oh Deb, you look so dressed up and so pretty tonight... but maybe you should go put on some make up.." You have to laugh. ;-)
Yes, you do...congrats, Deb!

Surely I'd hear something like this if I served this meal to Yiayia

Can't get enough Yiayia?  You can find more of her disapprovals on YiaTube or Twitter.  Plus, learn more about Athenos products by visiting their Facebook page.

*disclaimer: I have partnered with Athenos for a sponsored post and giveaway. However, my opinions are entirely my own and I have not been paid to publish positive comments toward Athenos products. Kraft Foods is providing the prizes for this program at no cost to me.  This program is not administered or sponsored by Kraft Foods or its affiliates, but solely by Heather Schmitt-González of girlichef.

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Gorgeous Summer Pasta (Barefoot Style), thank you's and HOORAY for working computers!

MY COMPUTER IS CURED! A little hands-on action is all it took. Whew...hopefully I don't have to go through that again anytime soon. I suppose it's just time for me to admit that I have an addiction. I was definitely feeling symptoms of withdrawal. Think it's time to reevaluate...limit my computer time, if you will...take a step back and pick and choose a bit more...think I can do it? I'm not so sure. Surely my butt (and anyone walking behind it) will thank me. But I'm not going away...nope...not getting rid of me that easily. Just practicing moderation is all. I may take a few days and schedule a few posts to run automatically...that should help. But, I digress. I have my computer back, and for that I am extremely happy! Today is another Barefoot Bloggers day! This week's dish was chosen by Delta Whiskey...and it was a perfect choice for this steamy summer weather we've got going on around here. (One of those digital signs at the library said 105 degrees today. Yuck.) This lovely pasta (salad. I'm calling it pasta salad. I ate it all cold, so I say pasta salad.) combined tomatoes in two forms, fresh basil, olives and mozzarella. Yay! Another opportunity for me to use homemade mozzarella. I have to say I've become quite the mozzarella maven. I cannot stop making it! It's so easy and I LOVE it!!

Pasta with Sun Dried Tomatoes

by Ina Garten, The Barefoot Contessa

serves: 6-8

1/2 lb. fusilli

salt

olive oil

1 lb. fresh tomatoes, medium-dice

3/4 c. black olives, such as kalamata, pitted & diced

1 lb. fresh mozzarella, diced

6 sun dried tomatoes in olive oil, drain & chop I used plain, not oil packed

DRESSING:

5 sun dried tomatoes in oil, drained again, I used plain

2 Tbs. red wine vinegar

6 Tbs. Olive Oil

1 garlic clove

1 tsp. capers, drained

2 tsp. salt

3/4 tsp. freshly ground black pepper

plus:

1 c. freshly grated Parmesan cheese

1 c. basil julienned

Cook pasta until al dente, drain. Put all of your diced ingredients in bowl. Put all dressing ingredients in food processor and blend until almost smooth.

Combine pasta and other ingredients in bowl. Pour dressing over.

Toss to combine.

Next, julienne (or chiffonade) your basil. (Chiffonading Basil, quick tutorial: Stack basil leaves. Roll lengthwise, like rolling a cigarette, cigar, silly cig, you get the point. Slice thinly across the roll while holding it. Sorry, I can't cut and take picture at same time, so I had to stop to show you progress. Fluff out the shreds and voila! You have just chiffonaded your basil!)

Place basil and freshly grated Parmesan in bowl with rest of ingredients.

Toss everything until combined. Serve!

Good, huh?! Be sure to head over to see what the other Barefoot Bloggers did with this recipe (click on link above)! I also wanted to take this opportunity to thank a few awesome ladies who have recently passed some awards on to me. First off, the lovely Krista from Krista's Kitchen awarded me with this You're an Extraordinary & Awesome Blogger Award. Awwwww, shucks. Thanks Krista...I think you rock, too :) And many, many thanks to both Rachel from Rachel vs. "the Kitchen" and Katherine from Smokey Mountain Cafe for passing this Kreativ Blogger award to me. How cool! I get joy and inspiration for reading both of your blogs and am very grateful to have received this award from the both of you! Now go visit these 3 ladies and see their amazing blogs!

***ALSO REMEMBER....Saturday the 11th is the last day to enter my CupCakey giveaway***