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

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

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Culinary Adventures with Camilla

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