Making Connections in the Blogosphere

I joined Foodie PenPals because it's a fantastic idea and it marries two of my favorite things: food and writing. Sort of writing. There is a requirement that you write something in the package of goodies you send to your penpal!

I just heard from the gal who is assigned to me and I wanted to share her email. If Foodie PenPals is a way to make connections in the blogosphere, it's working. I now know something about her and she knows several things about me, too. The internet can be a faceless, impersonal place. This is a great way to bridge those gaps.

Do you have any dietary restrictions, allergies, or food preferences?
I cannot eat fava beans or oysters. Weird, I know.

Are there any foods you really like or dislike?
Nope. I eat everything...except for the aforementioned fava bean and oyster duo. But I am more of a savory gal than a sweet one.

Do you have a favorite color or scent?
Favorite colors = red, purple, pink, and green (I'm easy there)
Favorite scents = mint, coffee

Are you a breakfast person, or more of a lunch/dinner person?
Lunch and dinner

Favorite go-to snack item?
Anything salty (pretzels, chips) or just fresh fruit

If you were going to only be allowed to eat three foods for the rest of your life, what would they be and why?
cheese: because there are so many different kinds and all have a great story and flavor
fruits: because there is always something in season
vegetables: because, like fruits, they are indicative of the time of year and I love them

… and just for fun
If you could have any one superpower, what would it be and why?
I would love to be able to survive on less sleep. There is so much to do in a day...it would be nice to have a few extra hours to do it in!

I can't wait to see what she comes up with from the answers to these questions. And I am well on my way to creating a fun foodie package for my penpal in Florida.

Comments

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Culinary Adventures with Camilla

Search This Blog