Tag: finger food

ROASTED GARLIC ‘n’ CHILI BREAD & OLIVE OIL MUSHROOM BRUSCHETTA – 3rd World Bread day

“We have learned to see in bread an instrument of community between men – the flavor of bread shared has no equal. “
Antoine de Saint-Exupery

&

It’s time to bake & talk about bread again…& this couldn’t be a better bread baking opportunity for me. Zorra @ Kochtopf is hosting the 3rd World Bread Day today, on October 16th. This is for Zorra…The original World Bread Day – an event created by UIB International Union of Bakers and Bakers-Confectioners – wants to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future.

Saw this great sounding Chili Loaf at My Food Blog & just had to make it SOON! Here’s my adaptation of Arundhati’s Chili Bread – A Roasted Garlic Chili Bread. The few changes I made were to substitute a cup of all-purpose for a cup for whole-wheat flour, reduce the chili, & add roasted garlic paste.It was everything she said it would be … simple to make, great smelling & addictive. A well behaved loaf that sliced beautifully. Great great loaf, & the yeast cooperated as well!The bread also made this absolutely delectable ‘Olive Oil Mushroom Bruschetta‘. The recipe for this great tasting, crisp bruschetta was passed to me from my friend in Kiev while we were chatting the other night. That’s what I love about foodies & blogging…the free flowing exchange of creative ideas. Never a dearth of what to cook! It’s easily now…what not to cook!!

Roasted Garlic Chili Bread

As copied (& adapted) from My Food Blog
3 cups All-Purpose Flour + extra for dusting
1 cup Whole-wheat Flour
1 tbsp Sugar
2 tbsp Olive Oil
2 tbsp – Roasted Garlic Paste
1/2 tsp Roasted Red Chili Flakes
1/2 cup shredded Cheese (I used grated cheddar)
1 tsp Active Dry Yeast
400 ml Water (I used a little less)

Method:

Combine all the ingredients, except the water, in a large bowl. Gradually add the water, bringing the mixture together to form a ball.

  • Turn the ball out onto a floured surface and knead for about 10 minutes. The dough will begin to feel smooth and springy to touch. Put the ball into a lightly oiled bowl. Cover with a muslin cloth/cling wrap.
  • Let it rise to double its size (approximately 1 hour).
  • Turn the dough out again and press to slowly release air bubbles that may have formed. Gently knead for about 2 minutes.
  • Form the dough into any desired shape. I made 2 long french loaves (& they rose more than I thought they ever would!!).
  • Cover again with the muslin and leave it to rest until it rises again to about 1 1/2 times its size (approximately 45 mts – 1 hour).
  • Preheat oven to 225 deg C.
  • Make slits with a sharp knife on the surface of the dough to release steam. The slits should be of about 1″ depth.
  • Transfer the dough into the oven in the middle rack. On the bottom rack, put a tray filled with 1 cup water. Close and leave alone for 10 minutes. Now take out the water tray. Close again and leave for 30-35 minutes. The bread is done when it sounds hollow if you tap on the bottom of the loaf.

    • Bruschetta is a food whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer.

    Olive Oil Mushroom Bruschetta
    Mushrooms – 200gms; finely chopped
    Juice of 1 lime
    Garlic – 3-4 cloves; finely minced (I used the microplaner)
    Oregano – 1 tbsp
    Sea salt & pepper to taste
    Olive Oil – 1/2 cup (or as required)

    Method:

    • Place the mushrooms in a deep (not too wide) glass/steel bowl.
    • Whisk all the other ingredients together. Check seasoning.
    • Pour over the uncooked, chopped mushrooms, mix in well. The olive oil should ideally cover the mushrooms. (Mine just soaked them, but the next morning I found the mushrooms had shrunk & they were all well soaked.)
    • Leave to marinate in the fridge, preferably overnight.
    • Slice the loaf thin, top with mushrooms, drizzling the olive oil marinade generously over the loaf, & grill in pre-heated hot oven at 300 degrees C on rack for 10 minutes until brown on the edges & crisp.
    • Note: For fussy kids, you can add some cheese on top to cover the mushrooms.
    • I think this might taste quite nice with roasted bell peppers added to the marinade as well, or maybe sun dried tomatoes, red chili flakes etc. The seasoned olive oil lends wonderful flavour to the bruschetta. A keeper of a recipe!

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    A CRACKER OF A CHALLENGE…GOING SAVOURY THE DARING WAY

    “Once you get a spice in your home, you have it forever. Women never throw out spices. The Egyptians were buried with their spices. I know which one I’m taking with me when I go.”
    Erma Bombeck

    Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it. This challenge allows for large helpings of creativity and personality, with the crackers, your flavor choices for the crackers, and with your dip/spread choice…

    The Definitions: Vegan – no animal products of any kind
    Alternative Daring Bakers, Natalie @ Gluten A Go Go, and Shel @ Musings From The Fish Bowl are the hosts for the September challenge & I was THRILLED to see a savoury choice. I’ve looked at savoury crackers for as long as I can remember, but somehow never got down to baking them. This was a great chance. The recipe is from the book, The Art Of Extraordinary Bread, By Peter Reinhart. You can find the recipe, great links & instructions on Natalie & Shel’s blogs. In the girls words… Here’s a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids…It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian). The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)…The key to a crisp lavash,…is to roll out the dough paper-thin. The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

    Of course DH said…Oh savoury; you don’t have to do it. I said Spoilsport…I’m gonna have ’em all. I just lurve the idea!! This was 3 weeks ago. Didn’t attempt the challenge until this morning…procrastination never did me any good! Hit the ground running, lost in my own world, thinking now that Sunday’s almost here, the challenge better be done. Thankfully did the honours this morning & the kids LOVED them. About an hour ago, stopped by at Marie’s Proud Italian Cook to check out her balsamic marinade recipe for grilled chicken…almost passed out. Missed the date completely…so am hurriedly putting this post together. Sorry if it is ‘very hurried’, but think destiny dragged me to Marie. Thanks a million Marie!!

    Onto the the challenge, huff puff, very simple, very crackling & different. Have been waiting for a savoury for ages, & this was a great one. I was skeptical in the beginning as it sounded SO simple. I think as a DB I’m not used to simple stuff anymore. This was a pleasant surprise with so much creativity allowed. Can sneak in a comment to say that the hub enjoyed them a lot too!YAY for you girls. Great choice.
    I made 2 variations on the toppings…1 sweet & 1 savoury. The only deviation to the recipe was to substitute 1/2 a cup of plain flour for wholewheat flour. A crackling good cracker it turned out to be!!

    The savoury one was rolled out as thin as possible, gave it a brushing of roasted garlic ( I store a jar of home-made roasted garlic in olive oil in the fridge), followed with a sprinkling of alternative rows of black sesame & white sesame. Had made black sesame shortbread a while ago, so had some of these delightful seeds in the cupboard. I cut the dough into wavy strips using a pizza cutter. In 20 minutes, they were beginning to get brown on the edges, but once they were cool I found they were not crisp enough. Broke them up into curves & baked them on a rack for another 10 minutes…perfect!! Served them with a Roasted Tomato Salsa. Simple, tasteful & straightforward. Roasted the tomatoes in the oven for 30 minutes at 180 degrees C. Skinned them, chopped them up, added chopped garlic, lime juice, 1 chopped green chili, 1 tsp of olive oil & sea salt to taste. Chilled before I served it so the flavours matured nicely. Unfortunately all my herbs have fallen prey to unseasonal rains last week which ruined all the leaves. all I salvaged was 1 sprig of fresh mint for garnishing. We all loved the crackers…& the son announced they were like garlic bread, only crunchy!!
    I made the sweet version following some posts on DB that I read. Rolled out the dough really thin, misted it, sprinkled cinnamon powder & brown sugar, a little more mist, a sprinkling of sliced almonds & off it went. Served these with APRICOT RELISH…recipe HERE. The relish complimented these crackers beautifully as it had brown sugar & cinnamon too. Wonderful fall flavours came out of it. And despite the savoury soul that I am, I have to say my vote went for the sweet crackers with the apricot chutney…was WAY OUT!! Next time will increase the garlic a bit in the savoury crackers. They were wonderful too! YUM challenge!

    Thank you, Natalie & Shel, for such a brilliant adventure into vegan food. I don’t think I would ever have ventured this far had it not been a challenge. I’m glad I did!! Do stop by & check our ever growing ranks of Daring Bakers Blogroll & their crackling posts here.
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    MULTI GRAIN CANAPES WITH FRUIT TOPPINGS…more short eats

    “The things we now esteem fixed shall, one by one, detach themselves, like ripe fruit, from our experience, and fall . . . The soul looketh steadily forwards, creating a world before her, leaving worlds behind her.”
    Ralph Waldo Emerson
    FRUIT & CHEESE…one of my favourite combinations or magical partners! This was the best way to introduce my kids to fruit when they were young. Worked like magic! Cut to now; add some carbs & you end up with a well-balanced, delicious appetizer!
    Entrees, appetizers, finger-food…a fascinating ‘cuisine course’ for me, largely unexplored. I always edge on the temptation of falling fall back on familiar ground when it comes to short eats. With blogging comes new energy, new ideas & loads of left-overs to experiment with. Have been exploring this finger-food front on & off. The potato canapes left me with a small amount of leftover cheese topping, & the fridge that was being cleared out, left me with a 1/4 jar of mango chutney & some pineapple slices. When we visited Chennai in the South of India in June this year, the son fell in love with pineapples. Arrrrgh…of all the tough fruits to fall in love with; what was wrong with a banana? So, the other day, I picked up this pineapple at the bazaar, & decided to tackle it. A picturesque fruit, beautiful to look a, however quite POKEY & hard-work!! For me, half the joy disappeared as it wasn’t too easy to cut the silly fruit. The angst was short lived; when you taste the juicy freshness of pineapple, life becomes worthwhile again. My Le Cordon Bleu Cook’s Bible sat next to me guiding me towards the how to cut this fruit! That achieved, I moved on to make some multi grain canapes. I rolled the multi grain slices as thin as I could with a rolling pin, then cut out 2″ circles with cookie cutters (of course, when I needed it most, the fluted cutter had done the disappearing act). Brushed them lightly with olive oil, & toasted them in the oven at 180 degrees C for about 10 minutes till they were nice & crisp. If you are short on time, you can use salted cookies instead like Monaco that we get here, or probably Saltines or something. That done, it was time for the toppings. I cut some cottage cheese with the same cookie cutter & sliced it finely to line some of the bases (you can also use cheese slice cut-outs instead).The cheese toppings are the left-over from my previous post. A blend of grated cottage-cheese, cheddar & a little low-fat cream, piped out over the fruit. Choices of toppings…hmmmmm…infinite. I’ve chosen fruit toppings, but use your imagination. Put on savoury stuff if you like…the sky’s the limit! I used apricot relish on some. It’s a great & versatile chutney that goes well with Indian food, with roasts, with grilled food, & on canapes. Line the base with a slice of cheese (optional), top with a teaspoon of relish, pipe some cream cheese over, grind pepper over the top…& you’re ready to roll!! Recipe for APRICOT RELISH here.Another great combination is pineapple & cheese. Refreshing & delectable!

    My third choice was mango chutney, which I was trying to finish up. It’s a finger-licking good relish, a recipe I got from Meeta @ What’s For Lunch Honey? You can find the recipe for MANGO CHUTNEY here.

    I did another a few days later just to see how a potato & corn salad in a garlic-sage butter would taste. What do you think? Mmmmmmmmmmm…fabulous!

    A short while ago Kellypea @ Sass & Veracity was invited to participate as contributing writer for the fabulous Blissfully Domestic, & is also celebrating her 100,000th visitor to her very impressive blog. There’s a party on there, so I’m sending these delicious bites to Kellypea. Hope these bowl Gordon Ramsay over, Kellypea, sending him to ‘tastebud heaven’, & he doesn’t yell at me!!! LOL!!

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    POTATO CANAPES WITH A CHEESY TOPPING…O Foods for Ovarian Cancer Awareness Month

    “The potato, like man, was not meant to dwell alone.”
    Shila Hibben

    Read a post by Michelle @ Bleeding Espresso about Gina DePalma, 2008 Bon Appetit award-winner for best Pastry Chef. Life is becoming just so unpredictable. A few months ago, Michelle found that Gina was diagnosed with ovarian cancer and was undergoing a whirlwind of treatment. So a few of the girls (from the Dolce Italiano contest held last year) got together to do something for Gina.

    In honor of Gina DePalma, author of Dolce Italiano: Desserts from the Babbo Kitchen and Executive Pastry Chef of Babbo Ristorante in NYC, who was recently diagnosed with ovarian cancer, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso, announced…
    O Foods for Ovarian Cancer Awareness Month
    September is Ovarian Cancer Awareness Month

    Check out Michelle’s post HERE. The announcement can also be found at the bottom of my post. Join in, spread the word, start thinking about food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato). You’ve got until the 30th of September, 2008. Please check Michelle’s post for all the details. My entry follows with the humble POTATO.

    Made these potato canapes the other day. Had read an interesting post of how to make potato crisps, fatless, in the microwave recipe some time ago. Tried my hand at them for the want of nothing better to do one morning; they were delicious. Like the olden days, the hub rejoiced as he crunched a mouthful. I went on to clear out the fridge, despairing at the small portions of cheese etc in little containers, & then the beautiful sage arrived. One thing led to another…& in my attempt to use up all the leftovers , these pretty canapes were born. They made for a handsome bite & were delicately flavoured with a blend of cheese & sage. Feel free to substitute the cottage cheese for any other soft cheese or cream cheese. Everything tastes good on potato!

    POTATO CRISPS

    Ingredients:

    Potatoes – as many as you like (I used 2 & got about 35-40 crisps)
    Oil – 1-2 tsps
    Sea salt & freshly ground pepper
    Method:
    • Scrub the potatoes well, & slice them as thinly as possible.
    • Lightly oil a microwave proof plate & spread the chips out, taking care they don’t overlap.
    • Microwave on high for 5 minutes, turn over & do the same for another 5 minutes. They should be quite dry now or done (depends on the amount of moisture the potatoes have). Carry on doing the same for short bursts of 2 minutes, till the crisps are crunchy & done.
    • Season with sea salt & freshly ground pepper. Store in an airtight box.

    For the topping:

    Cottage cheese : 100 gms, grated
    Cheddar – 50 gms, grated
    Low fat cream – 2 tsps
    Salt to taste
    Freshly ground pepper
    Finely sliced sage leaves
    Method:
    • Blend the cottage cheese + cheddar + cream till smooth. Season with salt.
    • Pipe the mixture out on the crisps with a star nozzle, grind pepper over the cheese, garnish with sage & serve immediately.

    O Foods for Ovarian Cancer Awareness Month

    September is Ovarian Cancer Awareness Month. In honor of Gina DePalma, author of Dolce Italiano: Desserts from the Babbo Kitchen and Executive Pastry Chef of Babbo Ristorante in NYC, who was recently diagnosed with ovarian cancer, Sara of Ms Adventures in Italy, Jenn of The Leftover Queen, and Michelle of Bleeding Espresso are asking you to donate to the:

    Ovarian Cancer Research Fund (via FirstGiving.org)

    and then, out of the goodness of your hearts and to be eligible for the O Foods for Ovarian Cancer Awareness Month Contest, please do the following:

    1. Post a recipe to your blog using a food that starts or ends with the letter O (e.g., oatmeal, orange, okra, octopus, olive, onion, potato, tomato) and include this entire text box in the post;

    OR

    2. If you’re not into the recipe thing, simply post this entire text box in a post on your blog to help spread the word about the event and Ovarian Cancer Awareness Month.

    AND

    3. Then send your post url [along with a photo (100 x 100) if you’ve made a recipe] to ofoods[at]gmail[dot]com by 11:59 pm (Italy time) on September 30, 2008.

    We will post a roundup and announce prize winners on October 3.

    Prizes:

    • 1 Recipe Prize for best “O food” concoction: $50 gift certificate to Amazon;
    • 1 Awareness Prize for only publicizing event: Copy of Dolce Italiano cookbook.

      • ———

    From the Ovarian Cancer Research Fund:

    • Ovarian cancer is the leading cause of death from gynecologic cancers in the United States and is the fifth leading cause of cancer death among U.S. women; a woman’s lifetime risk of ovarian cancer is 1 in 67.

    • The American Cancer Society estimates that 21,650 women will be diagnosed with ovarian cancer in the U.S. in 2008 and about 15,520 women will die from the disease.

    • The symptoms of ovarian cancer are often vague and subtle, making it difficult to diagnose. There is no effective screening test for ovarian cancer but there are tests which can detect ovarian cancer when patients are at high risk or have early symptoms.

    • In spite of this patients are usually diagnosed in advanced stages and only 45% survive longer than five years. Only 19% of cases are caught before the cancer has spread beyond the ovary to the pelvic region.

    • When ovarian cancer is detected and treated early on, the five-year survival rate is greater than 92%.

    Please donate to the Ovarian Cancer Research Fund

    and help spread the word!

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    Posted by Deeba @ PAB

    CHICKEN RESHMI KEBABS…SIMPLY SUBLIME & OFF TO SGCC’s

    “I could talk food all day. I love good food.”
    Tom Brady

    There are recipes that you try & you think yum, but somehow life moves on & they get added to the list of ‘things I tried at least once’. And then there’s stuff you subconsciously turn to making quite often, comfort food, with seems to fill in the blanks perfectly. They tend to meet many boundaries with ease. These silken kebabs are one of those wonders!

    I’ve made almost similar kebabs once before, but thought of making these on the lines of the Middle Eastern burger patties that I’d made some time back. The basic difference I found was the addition of thick yogurt. Seems to play some magic in there. These kebabs are very comforting, very on the go, very party pleasing, & full of fresh flavour. You would typically find most ingredients on hand…no trip to the Indian store to pick up strange sounding spices, no outlandish equipment needed…just straightforward simple stuff.

    These have begun showing up quite often at our table now & can be served in many avatars. I get the mixture ready early in the morning, leave it to chill, & by lunch it takes just about 10 minutes to serve them. They often they land up in simple wraps made with whole-wheat chapatis / flatbread, with a light smattering of green chutney & onions, & at other times with a dollop of cream cheese, onions & sliced bell peppers. Serve them in burger buns, pita bread or then as simple finger food!
    This delicious kabab gets its name from the juicy, succulence of the meat used to make it. The meat gets this way thanks to the marinade in which it is soaked. A North Indian specialty, these kebabs are made with minced chicken but are equally as good with minced beef or lamb. Reshmi means silky…& these are light, tender & ‘silky’ kebabs.

    A good light & wholesome balanced meal. The flavours tease the palate gently, & you can play around with them as much as you like. No rules here, just finger-licking good food! They make for deliciously simple finger-food. Roll them into balls, pan fry them & serve them in minutes with a tangy green chutney or a yogurt dip. The good thing is that they taste moist even when warm (as compared to some kebabs that tend to get tough if they aren’t served immediately). These are certainly YUM!!

    Reshmi Chicken Kebabs

    Ingredients:
    Chicken mince – 500 gms
    Fresh coriander – 1 cup / washed & roughly chopped
    Fresh Mint – 1/4 cup / washed & roughly chopped
    Green chillies – 2 / roughly chopped
    Garlic – 4-6 cloves
    Ginger – 2″ piece
    Onion – 1 small / quartered
    Yogurt – 2 tbsps (thick)
    Juice of 1 lime
    Oil – 2 tbsps
    Salt to taste
    Method:

    • Put the coriander + mint + green chillies + garlic + ginger in the food processor & run in short bursts so it all gets finely chopped up.
    • Add onion & process for a minute.
    • Add the mince + yogurt + oil + lime juice + salt to taste & process again till it all gets well mixed & comes together.
    • Transfer to a glass or steel bowl & chill for at least 1 hour.
    • Heat about 2-3 tbsps of oil in a heavy bottom pan. Lightly oil your palms. Take a small portion of mince & roll it into a sausage like roll, back & forth to form a kebab. Gently slide into the pan & shallow fry till brown on all sides, about 8-10minutes.
    • Serve with a green chutney or in wraps with finely sliced onions & some chutney.

    These are off to Susan’s at Sticky, Gooey, Creamy, Chewy for her 1st Blogiversary Bash, where she’s hosting a virtual cocktail party to celebrate 1 year of blogging.

    Have a great blogiversary bash Susan…& here’s to many more years of wonderfully addictive blogging!

    This post featured on

    Posted by Deeba @ PAB

    CHICKEN RESHMI KEBABS…SIMPLY SUBLIME & OFF TO SGCC’s

    “I could talk food all day. I love good food.”
    Tom Brady

    There are recipes that you try & you think yum, but somehow life moves on & they get added to the list of ‘things I tried at least once’. And then there’s stuff you subconsciously turn to making quite often, comfort food, with seems to fill in the blanks perfectly. They tend to meet many boundaries with ease. These silken kebabs are one of those wonders!

    I’ve made almost similar kebabs once before, but thought of making these on the lines of the Middle Eastern burger patties that I’d made some time back. The basic difference I found was the addition of thick yogurt. Seems to play some magic in there. These kebabs are very comforting, very on the go, very party pleasing, & full of fresh flavour. You would typically find most ingredients on hand…no trip to the Indian store to pick up strange sounding spices, no outlandish equipment needed…just straightforward simple stuff.

    These have begun showing up quite often at our table now & can be served in many avatars. I get the mixture ready early in the morning, leave it to chill, & by lunch it takes just about 10 minutes to serve them. They often they land up in simple wraps made with whole-wheat chapatis / flatbread, with a light smattering of green chutney & onions, & at other times with a dollop of cream cheese, onions & sliced bell peppers. Serve them in burger buns, pita bread or then as simple finger food!
    This delicious kabab gets its name from the juicy, succulence of the meat used to make it. The meat gets this way thanks to the marinade in which it is soaked. A North Indian specialty, these kebabs are made with minced chicken but are equally as good with minced beef or lamb. Reshmi means silky…& these are light, tender & ‘silky’ kebabs.

    A good light & wholesome balanced meal. The flavours tease the palate gently, & you can play around with them as much as you like. No rules here, just finger-licking good food! They make for deliciously simple finger-food. Roll them into balls, pan fry them & serve them in minutes with a tangy green chutney or a yogurt dip. The good thing is that they taste moist even when warm (as compared to some kebabs that tend to get tough if they aren’t served immediately). These are certainly YUM!!

    Reshmi Chicken Kebabs

    Ingredients:
    Chicken mince – 500 gms
    Fresh coriander – 1 cup / washed & roughly chopped
    Fresh Mint – 1/4 cup / washed & roughly chopped
    Green chillies – 2 / roughly chopped
    Garlic – 4-6 cloves
    Ginger – 2″ piece
    Onion – 1 small / quartered
    Yogurt – 2 tbsps (thick)
    Juice of 1 lime
    Oil – 2 tbsps
    Salt to taste
    Method:

    • Put the coriander + mint + green chillies + garlic + ginger in the food processor & run in short bursts so it all gets finely chopped up.
    • Add onion & process for a minute.
    • Add the mince + yogurt + oil + lime juice + salt to taste & process again till it all gets well mixed & comes together.
    • Transfer to a glass or steel bowl & chill for at least 1 hour.
    • Heat about 2-3 tbsps of oil in a heavy bottom pan. Lightly oil your palms. Take a small portion of mince & roll it into a sausage like roll, back & forth to form a kebab. Gently slide into the pan & shallow fry till brown on all sides, about 8-10minutes.
    • Serve with a green chutney or in wraps with finely sliced onions & some chutney.

    These are off to Susan’s at Sticky, Gooey, Creamy, Chewy for her 1st Blogiversary Bash, where she’s hosting a virtual cocktail party to celebrate 1 year of blogging.

    Have a great blogiversary bash Susan…& here’s to many more years of wonderfully addictive blogging!

    This post featured on

    Posted by Deeba @ PAB
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