Skip to main content

#TripleSBites - Celebrating Romance with Spicy, Saucy, and Sexy Bites

I don't really care for Valentines' Day. There, I said it. Something about being the most stressful day of the year when I worked as a florist. Or maybe my disdain goes deeper than that. But I do love romance, particularly romance mixed with tasty food and libations. 


So, when I was debating on a theme for my next blogging event, I decided to wrangle some of my favorite foodie bloggers to create and share recipes that were Triple S worthy. Triple S. That means spicy, saucy, and sexy.

And, notice the "...and Beyond." It's not just for Valentines' Day; these ideas are meant for romantic meals. All. Year. Long.

WHO
Me and these nineteen fabulous food bloggers, listed alphabetically with links to their homepages...


WHAT
An online event showcasing recipes that are Triple S worthy. Triple S. That means spicy, saucy, and sexy. Plus we have a great giveaway thanks to some incredibly generous sponsors, listed alphabetically with links to their homepages...



WHEN
Starting a week from today, there will be 20 bloggers sharing some spicy, saucy, and sexy bites. The event runs from Monday, February 2nd through Monday, February 9th.

WHERE
Find posts on our blogs and shared across social media platforms with the hashtag #TripleSBites. We will be chatting on twitter - Thursday, February 5th from 6pm to 7pm Pacific time.

WHY
Because food and romance are awesome bedfellows. Hope we inspire you to create some fantastic, romantic meals for your sweetheart.

Comments

  1. Can't wait for #TripleSBites! Such a great group for this event. :)

    ReplyDelete
  2. I'm with you on Valentines Day. I don't celebrate it at all. Don't mind a bit of romance though!! :-)

    ReplyDelete
    Replies
    1. I'm slowly being swayed because my kids love it and I don't want to squash their spirit of giving.

      Delete

Post a Comment

Popular posts from this blog

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