We’ve been enjoying our holiday, my family and I. We’ve seen stuff, done stuff, eaten stuff, and so on and so forth and what have you, but like they say, “What happens in Vegas, stays in Vegas.”
So, I’m not telling you anything about my trip.
Just kidding! I just haven’t had time to cozy up in front of a computer and blog, that’s all. It’s near impossible to travel and blog at the same time. How do travel bloggers do it? Is there a secret formula? Please, tell me!
Of course I will share with you the highlights of my trip, but in due time. After I get home. Once I rest and recover. When I finally sort out my photos. If I have time.
Just teasing again! I’ll make time! 🙂
For now, though, we shall party on with Margot and Saucy, who have graciously agreed to stay for FF28, so that I can continue to enjoy the rest of my holiday. As soon as I’m able, I’ll update this post to include features. I take the selection process very seriously and need to spend time visiting and reviewing all the links carefully before making my final decisions.
Update The following are posts from FF27 that grabbed everyone’s attention. Please check them out!
Kreppel, Berliner or as the Berliner says Pfannkuchen from Tina @Mademoiselle Gourmande. In Margot’s words, “[I] love,love, love the Kreppels from Tina. They look like they’re straight out of a boutique German bakery! My mouth was positively watering, looking at her photos and imagining the pillow soft buns, all deliciously jammy in the middle.”
In Saucy’s words, “Kreppel sound like the exotic German cousin to filled doughnuts. I wanted to hop over to Germany and buy one of every flavour! And Tina burnt her fingers making these, that’s what I call dedication to food blogging and food!”
I just want to add one thing. Kreppel, I’m so glad we’re on a first-name basis now and that I have found out all your aliases as well. It’ll be so easy to find you next time I go to Germany.
Sweet and Sour Date-Lemon Pickle from Sadia @Savory and Sweet Food. In Saucy’s words, “…I’m in a pickles mood! But just take a look at the colors, and then read the ingredients and imagine the complex flavors! I’m planning to make this soon, while we have lots of winter citrus around.”
Oh yeah, I did take a look at the colors, and then read the ingredients and imagined the complex flavors! I may not have been in a pickles mood, but I am now. I’m planning to make this, too. As soon as I get my hands on some good, organic and free lemons. Good thing I have a MIL with citrus trees. All I need is another person with date trees and I’m set.
Cheesy Chicken Filo Parcels from Skd @Aromas and Flavors from my Kitchen. In Margot’s words, “I was in awe of the clever way that Skd brought together the craft of weaving with the delights of crispy-fried pastry… Thankfully she gave instructions on how to replicate these, otherwise I wouldn’t have a hope…”
How creative, Skd! When I saw your parcels, I made a promise to myself that I will make them, sooner rather than later. I even made a pinkie promise to myself. That was the only way I could calm myself down.
Pulled brisket of beef with olive oil breads.. from Mr Fitz @Cooking with Mr Fitz. In Margot’s words, “Mr Fitz’s determination to make the perfect pulled brisket of beef was impressive. He researched cuts, travelled to find the right butcher to buy from and then dedicated further hours to slow-cook the most succulent, melt-in-your-mouth meat. Such dedication to a dish deserves to be rewarded!”
Nothing comes between that man and his meat! That’s our beloved resident meat-lover, that man, Mr Fitz. That pulled brisket briskly pulled me in! It looked and sounded so mouth-watering. Just so YUM! All I can say is that I got really hungry reading and looking at that post. Like mad!
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