Hello everyone! Voting for Project Food Blog Challenge #1 is now open. Whether you’re a regular reader or this is your first visit to my site, I welcome your support and your vote! I’m really excited about this challenge as it presents a golden opportunity to show people that you can eat incredible, beautiful food that just happens to be gluten-free.
To vote for me click on this link: http://www.foodbuzz.com/project_food_blog/challenges/1/view/607 and then, please cut and paste, or forward your subscription email far and wide. With your help I can advance to the second round. Thanks for your support and encouragement, and keep cooking fun things in the kitchen!
A Re-post of my challenge # 1 Ready, Set, Blog Entry- Enjoy!
Dancing like Ginger, Drinking like Dr. Seuss
I learned how to cook because I was a chicken. I don’t come from a family of cooks. By the time I was 19 I had a history of cooking disasters under my belt ranging from setting grilled cheese sandwiches on fire to putting the last batch of Christmas cookies in the oven and then driving my little brother to McDonald’s for ice-cream, returning home to a smoke-filled house and a cookie sheet so hot I dropped it and then kicked it outside to the snow, worried I’d melt the linoleum and the carpet.
Then I moved to Madrid, Spain, for a family exchange, and on my first day wandering around the city, my bohemian dreams of a European life were dashed by a man my grandfather’s age who propositioned me. Horrified and unsure of myself, I took to hiding out in the apartment. The housekeeper, Marisol, a frizzy-haired battle-axe, dressed in a blue-striped housecoat with tobacco stained teeth and coke-bottle glasses, took pity on me. She brought me into the kitchen, sat me on a stool, and forced me to practice my Spanish by memorizing, and then preparing with her, the family recipes. I returned home passionate about food and confident not only in my cooking abilities, but in life.
Twelve years ago, my foodie world was rocked when I was diagnosed with celiac. At that time, it was a foodie death-sentence. Even at the best restaurants, I was resigned to vegetable terrine and ice-cream. Tasty, mind you, but boring. It became my mission to create food so delicious that no one would care that it was gluten-free.
What defines me as a food blogger:
My blog works to dispel the myth that gluten-free food is tasteless and boring; that cooking gluten-free is difficult and confusing. I do this in a way that is entertaining and encourages people to take risks and have fun in the kitchen. For me, cooking is an act of love. And chances are, you or someone you know, perhaps even someone you love, is gluten-free. Cooking or living gluten-free doesn’t have to be a big scary thing. It is simply another food adventure, filled with heavenly flavors and textures, sure to delight your senses.
Why I should be the next food blog star:
To create incredible food that is also gluten-free is a little like Ginger Rogers doing everything Fred Astaire did, but backwards and in high-heels. So bring on the blogging challenge. You’ll be drooling over food that looks and tastes amazing, and you won’t care that it’s gluten-free because your taste buds and your heart will be doing the happy dance! I’m here to help you share the cooking love with all the people you love- gluten-full and gluten-free. Share the laughter and passion, and dive fearlessly into the kitchen with me for a new and wonderful food adventure.
Watermelon Fennel Breeze
My blog would not be complete without a recipe. To kick this challenge off in a way that is fun and glamorous, to celebrate a new adventure, and because I had a watermelon to use up at a party I hosted last night, here’s a fun cocktail to try. The fresh squeezed watermelon is vibrant and flavorful, while the fennel stalk adds a little whimsy (think truffula tree) and a hint of anise flavor to the drink. The bigger stalks are hollow and make great straws! So put on your dancing shoes and go have some fun in your kitchen!
1 tbs agave nectar (Simple syrup will also work)
1/3 cup fresh squeezed watermelon juice (you can use a juicer, or just take a sieve and mush the watermelon through into a 2 cup measuring cup)
1/2 of a lime wedge
2 oz vodka- infused vodka is also nice, we used raspberry in some of ours- I prefer plain
For a family friendly cocktail, use 4 oz of sparkling lime-flavored mineral water
1 fennel stalk
In a 2 cup measuring cup, combine agave nectar, watermelon juice, lime and vodka. Stir vigorously until agave nectar has dissolved. Pour into your favorite glass over ice, and add a fennel stalk.
Be warned- while these beauties are delicious- they are also potent. Do not consume more than one or two….Unless you want to find your face implanted on the keyboard a bit later. Cheers!