I loved the mention of wonderful Cynthia in the latest Culinate newsletter. The article is about bloggers and their cookbooks. She’s included in a distinguished group along with David Lebovitz and Chocolate & Zucchini's Clotilde Dusoulier.
Showing posts with label Blogging. Show all posts
Showing posts with label Blogging. Show all posts
Wednesday, June 24, 2009
Monday, April 27, 2009
Sisterhood Is Powerful
The wonderful Rachel from The Essential Rhubarb Pie gave me a Sisterhood Award a bit ago. How great, because I do think of her as a Sister Blogger. We started blogging less than two weeks apart and somehow, and luckily for me, we found each other. I take these things very seriously, so it took me some time to think about who I wanted to pass it on to.
I have some pretty great bloggers on this list, with some newish and some oldish blogs. Each blogger lets us into her cooking and real life in a way that’s interesting and often encouraging and inspiring. That's true for Rachel too!
The award is for our blogging sisters who show great attitude/gratitude.
These are my choices for The Sisterhood Award:The Rules for the recipient:
1. Put the logo on your blog or post.
2. Nominate up to 10 blogs which show great attitude and/or gratitude
3. Be sure to link to your nominees within your post.
4. Let them know that they have received this award by commenting on their blog, or sending them an email.
5. Remember to link to the person from whom you received your award.
Believe me when I tell you that Michelle is a darling gal and gives wonderful reports on lots of NY eateries on Taste As You Go. I love hearing what she has to say as she goes to lots of different fun events with her young (to me) friends. She never holds back if she’s disappointed, but she’s not overly snarky either. (I guess I’m trying to learn from her.) She has some lovely recipes, as well.
Bakerella is an inspired baker and a fantastic blogger. She went WILD with Easter treats, including many varieties of Easter lollypops. The sheep ones are the cutest things I’ve ever seen outside of real sheep. She did a series of riveting blog posts on visiting the the Pioneer Woman , which showed such admiration and, yes, sisterhood that she’s a natural for this award. I love that during a problem with her doughnut making, she wrote HELP in the flour.
Laurie’s blog, Dalla Mia Cucina, is a wonderful resource for original recipes. If we ARE what we eat, we also ARE what we cook. Laurie seems to be a really nice person from the way she writes about her recipes. Plus she must spend tons of time on her beautiful pictures, which make you want to jump right into the page and taste her food.
You can tell that Deeba Rajpal, Passionate About Baking, isn’t just passionate about baking. She’s passionate about blogging too. Her pictures, her baking projects and other cooking, as well, are imbued with an enthusiasm that she loves to share. She enjoys being part of the blogging community and I really enjoy her blog. You can find many of her pictures here too.
I love Catherine's blog, The Dish. She is a grand cook, contest-enterer and winner, and slightly kooky all-around fun blogger. Her pictures of hunky males compete with her food pix. I’m not sure which are more delicious.
Tracy is awesome. Maybe it’s her Rock ‘n Roll experience that equips her for success in cooking contests, but she seems to know how to put dishes together and make what people want. Her stage presence probably doesn’t hurt. She’s also a very caring mom and friend, which comes across beautifully in her blog, Rah Cha Chow.
Tuesday, March 10, 2009
Saturday, January 3, 2009
The Worldwide Blogger Bake Off
Val tagged me, oh so long ago, for the Worldwide Blogger Bake Off. Breadline Africa is sponsoring this wonderful event, which, thankfully, is long-running and has several objectives:
Bake Bread - Give Dough - Feed Africa
These are different ways to get involved:
Join the Campaign
Bake Bread - Give Dough - Feed Africa
These are different ways to get involved:
Join the Campaign
Bake a loaf of bread and blog about it.
Submit your bread baking recipe.
Make a donation to Breadline Africa.
Vote for your favourite recipe.
Bake many loaves of bread and host a bake sale.
To read more about what Breadline Africa is doing to fight hunger, click here.
My contribution is an Agave Nectar Banana Bread. I’ve given my usual banana bread a nutritional boost by using agave nectar and some whole wheat flour.
It’s adapted from James Beard’s wonderful banana bread. Interestingly, the addition of the whole wheat flour and agave syrup seems to give this bread a much more delicate crumb. The agave nectar (or syrup) has a high fructose level, but a low glycemic index, which will cause a more gradual rise (and fall) of blood sugar.
Submit your bread baking recipe.
Make a donation to Breadline Africa.
Vote for your favourite recipe.
Bake many loaves of bread and host a bake sale.
To read more about what Breadline Africa is doing to fight hunger, click here.
My contribution is an Agave Nectar Banana Bread. I’ve given my usual banana bread a nutritional boost by using agave nectar and some whole wheat flour.
It’s adapted from James Beard’s wonderful banana bread. Interestingly, the addition of the whole wheat flour and agave syrup seems to give this bread a much more delicate crumb. The agave nectar (or syrup) has a high fructose level, but a low glycemic index, which will cause a more gradual rise (and fall) of blood sugar.
Agave Nectar Banana Bread
1/3 cup milk
1 tsp. lemon juice
½ cup butter at room temperature
2/3 cup raw agave nectar
1 tsp. vanilla extract
1 tsp. almond extract
2 eggs
2 ripe bananas, mashed
1½ cups white flour
½ cup whole wheat flour
1 tsp. baking soda
½ cup golden raisins
Preheat oven to 350°F.
Stir the milk and lemon juice together. Let sit while you prepare the other ingredients. The mixture will curdle.
Cream the butter with the agave nectar. Beat in the extracts. Beat in the eggs, one at a time and then the mashed bananas.
Sift the flours with the baking soda. Add half to batter. Mix on lowest speed until barely mixed in. Beat in the milk and lemon juice on the lowest speed for a few seconds. Add remaining flours and baking soda. Beat for a second. Remove from mixer and fold in raisins. Mix just until flour is blended in.
Pour batter into a greased loaf pan. Bake for 40 to 45 minutes or until the mixture tests barely done in the center with a toothpick.
1/3 cup milk
1 tsp. lemon juice
½ cup butter at room temperature
2/3 cup raw agave nectar
1 tsp. vanilla extract
1 tsp. almond extract
2 eggs
2 ripe bananas, mashed
1½ cups white flour
½ cup whole wheat flour
1 tsp. baking soda
½ cup golden raisins
Preheat oven to 350°F.
Stir the milk and lemon juice together. Let sit while you prepare the other ingredients. The mixture will curdle.
Cream the butter with the agave nectar. Beat in the extracts. Beat in the eggs, one at a time and then the mashed bananas.
Sift the flours with the baking soda. Add half to batter. Mix on lowest speed until barely mixed in. Beat in the milk and lemon juice on the lowest speed for a few seconds. Add remaining flours and baking soda. Beat for a second. Remove from mixer and fold in raisins. Mix just until flour is blended in.
Pour batter into a greased loaf pan. Bake for 40 to 45 minutes or until the mixture tests barely done in the center with a toothpick.
You can vote for my recipe (after registering…sorry). You can find it here for now, but if it’s moved down a page, look for it under the “A’s” - Agave Nectar Banana Bread. There are lots of other recipes to browse through here, as well, without registering.
Sunday, April 6, 2008
Take A Break - It Could Save Your Life
Hey, blogging buddies, after you read this article, take a little break today and go for a walk around the block. I'll do that after I've finished writing one more thing, looking at a few more blogs, working on a couple more recipes...
Monday, March 10, 2008
My Blog Is One Year Old Today!
I can't believe it. In some ways it feels like yesterday. In others, I have had such a steep learning curve that it feels like decades. I don't feel like a tottering one year old, though, more like a big doggie, whose early years are compressed into fewer months - still learning all the time, but things are getting easier and easier.
What's been my favorite part? That's easy. Reaching out to you guys. Without you, there is no blog. I want to thank each and every reader of Food Network Musings. And to my blogging buddies - thanks for your feedback, advice and friendship.
A year ago today...I'm frico-ing out, Giada and...I'ma big fan of Ina
Thursday, September 6, 2007
May I Ask My Fellow Bloggers A Question?
It's about word verification for comments to your blogs. I very much understand about having COMMENT MODERATION. I didn't at first, and when I got a comment or two that was either really nasty or foul, I started it. Of course, it's nice to see one's comment instantly on a blog post, but it's kinda smart to do it to avoid any unpleasant messages.
What I don't understand is word verification. I mean I UNDERSTAND it, but am I wrong to find it slightly annoying? I know it's to avoid "non-humans" from leaving messages, but can't that just be avoided by using comment moderation?
One reason I hate it is because when I first started blogging, Google apparently thought my posting a lot each day meant that I was posting spam. Each and every time I saved something, I had to type in a word verification code. You have no idea how annoying that is. I wanted to scream. So I have a grudge against word verification. (To get rid of it, they LOOK at your blog and when they determine you're a real person, they take the word verification requirement off when you're drafting a post.)
My problem now is that sometimes it seems like the word verification interferes with leaving comments on other folks' blogs. Occasionally, after I type in a comment, it loses it (of course, always the most lengthy and complicated ones) or I never know if it was really sent, because the comment never shows up on the particular blog.
I suppose it could be that various bloggers just decided not publish the comments, but how could that be? (I know...I'm so full of myself.) Anyway, I'm probably just clueless about why word verification is a good thing.
What I don't understand is word verification. I mean I UNDERSTAND it, but am I wrong to find it slightly annoying? I know it's to avoid "non-humans" from leaving messages, but can't that just be avoided by using comment moderation?
One reason I hate it is because when I first started blogging, Google apparently thought my posting a lot each day meant that I was posting spam. Each and every time I saved something, I had to type in a word verification code. You have no idea how annoying that is. I wanted to scream. So I have a grudge against word verification. (To get rid of it, they LOOK at your blog and when they determine you're a real person, they take the word verification requirement off when you're drafting a post.)
My problem now is that sometimes it seems like the word verification interferes with leaving comments on other folks' blogs. Occasionally, after I type in a comment, it loses it (of course, always the most lengthy and complicated ones) or I never know if it was really sent, because the comment never shows up on the particular blog.
I suppose it could be that various bloggers just decided not publish the comments, but how could that be? (I know...I'm so full of myself.) Anyway, I'm probably just clueless about why word verification is a good thing.
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