Uncategorized

Sunday’s Specials and lots of LOVE

When I started this blog back in 2011, I wanted to share the diversity of recipes we enjoy every day and on special occasions, but I also wanted to leave some of the recipes written down for my daughter. However, life is not as linear as we like to believe it is. In the following years, I had to focus on a career change and there was just not enough time to pursue my hobby. Not to the extent that I wanted to. I did, however, continue to photograph the food we ate. It’s a little soft spot of mine: going back and seeing what we used to eat, say, five years ago. It is so different than what we eat today!

As expected, over the years, our culinary preferences have changed. Personally, I had to do some (involuntary) changes due to some health problems. And along the way (and one gruesome documentary later), my daughter also decided to become vegan. My husband, however,  is the only one that remains faithful and open to all kinds of challenges and new recipes. You put it in front of him, and if it looks and/or smells appetizing enough, he’ll eat it.

Now, you might ask yourself “Why is she telling us this?” I’ve been asked several times over the years what prompted me to start this blog. As I mention at the beginning of this post, this blog was meant to be a digital cookbook for my daughter to use after I’m long gone. (Bit sentimental but also morbid, as she so often likes to remind me). But now, as I become more immersed in this lovely community of food bloggers, this blog has grown and transformed in more ways than I ever dared to hope. And it is all because of you, dear reader. Now, before we get teary eyed, let me just say a big, warm thank you for supporting me and joining me on my daily adventure with food.

Because this Sunday was closer to Valentine’s Day I wanted to make it a bit more special.

We started the morning with Peppermint Hot Chocolate while waiting for the waffles to be done:

peppermint-hot-chocolate

 

waffel-1

Since my daughter turned vegan, we discovered Yves company with their vegan products. One of our favorite ready done meals are the kale – quinoa bites. We had them on the side with mashed potatoes and veggies. Here you can see my husband’s plate which is quite overloaded 😉

Mashed potatoes with kale bite and veggies.jpg

Now for dessert I decided to go for a Vegan Butternut Squash pie. Unfortunately, I made a vegan crust but I lost my courage when it came to the filling .. .However it turned out just as amazing as a pie should be 🙂

butternutsquash-pie-2

Wishing you lots of love and delicious food.

” Love is just a word until someone comes along and and gives it a meaning.”  – Paul Coelho

 

 

 

 

 

 

 

30 minutes meals, Breakfast

Frittata

 

As per Wikipedia:” Frittata is an egg-based Italian dish similar to an omelette or crust-less quiche, enriched with additional ingredients such as meats, cheeses, vegetables or pasta. The word frittata is Italian and roughly translates to “fried”.

There are a few rules to follow and mistakes to avoid. Here there are a few rules found in  Bon- Appetit magazine, Dawn Perry, BA digital food editor:

1.  “Dairy turns an ordinary omelet into a delicious, creamy egg cake.”

2. ” For every dozen eggs you use, you’ll need a half-cup of dairy. Six-egg frittatas get a     quarter-cup.”

3. “Whatever oven-safe pan you choose, be aware of how well it conducts heat. Because it retains heat well, a heavy pan like a cast-iron will continue to cook your frittata after you remove it from the oven.

4. “A frittata makes use of fully-cooked leftovers like last night’s roasted potatoes or this morning’s leftover sausage. But if you’re starting from scratch, it’s best to fully cook any addition that might release moisture into the eggs—mushrooms, tomatoes, and summer squash or zucchini are common “wet” culprits than can water down your eggs. Sauté them separately.”

5. “A good frittata should have the texture of custard: trembling and barely set. An over-baked frittata, in contrast, will have all the textural appeal of a kitchen sponge (and its interior will look strikingly similar). “You may want a deep golden-brown top,” says Perry, “But the reality of it is, when the crust is golden, the interior is over-baked.”

6.” Be sure to season your eggs with salt and pepper before adding them to the pan. A surface-level sprinkling of salt won’t penetrate the rest of the frittata”

7. ” Choose your cheese wisely: Although all cheese is delicious, not all cheese is created equal. Know what function you want your cheese to perform. Best options are cheddar, gruyère, and fontina cheese. 

 

Zucchini, Dill and Mushrooms Frittata: 

 

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Oven Ricotta and Spinach Frittata:

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Ham, Spinach, Cheddar Cheese  and Green Olives Frittata: 

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Reg Pepper, Spinach and Mozzarella Frittata:

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Capers, Parmesan Frittata:

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Enjoy !

Pork

Curry Cauliflower with Spicy Italian Sausages and spaghetti

I find curry dishes so easy and diverse. I bought this Spicy Italian Sausages to cook them with cabbage. You might already know how crazy we are about curry so my daughter made me change my mind and transformed  them into a curry dish, again. I know but it’s never too much curry for us 🙂

I knew I would have to use the mild version of the sausages for curry but my hubby added it also some more hot pickled red peppers.

How can he do that is a mystery to me 🙂

DSCN6490

What I used:

  • 1 head cauliflower
  • 4 spicy Italian sausages ( 450 g )
  • 1/2 package curry paste (Kitchens of India)
  •  1/2 package spaghetti
  • 5o ml cream
  • 1 teaspoon dry dill
  • salt and black pepper
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • chicken broth – home made if you have
  • 1/2 (350 ml) bottle of strained tomato paste

How you do it:

In a skillet add the chicken broth and let it simmer for 2-3 minutes.  Take the sausages one by one and remove small amounts ( balls ) with your hand and let them fall into the skillet.

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Wash and break the cauliflower in small florets. Put them in a food processor and bring them to the size of a green pea ( approximately )

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Prepare the sauce:

Add the chicken broth and curry pasta, tomato sauce    and cream into a small bowl and mix well.

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Add the cauliflower and the sauce to the meat and let it simmer for about 20-30 min on medium low heat.

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Now it’s time to put the spaghetti to boil in a large pot of salty water following the package instructions. Drain the spaghetti and add the cauliflower sausage mixture to the pot and give it a gentle stir. Season with more dill if needed and let it cook for about 5 minute so all fragrances combine.

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Bon Appetite !

 

 

Bread and Pizza, Breakfast, Brunch

Turmeric Sandwich Bread

I love to make home made bread. The smell of freshly-baked bread is simply…mouth-watering. Most of the times I make buns. I think they are easy to share and eat at home, work or school and they are suitable for all meals: breakfast, lunch dinner.

Last week I wanted to try something different: a sandwich loaf. I followed pretty much my usual recipe, and I was impressed of the high bread I got.

Ingredients:

  • 1 cup whole wheat flour
  • 2 cups all-purpose flour
  • 1 Tbsp. Instant yeast (or active dry yeast)
  • 1 Tbsp. Sugar (it helps using sugar but it works without as well, so it’s optional)
  • One tsp salt
  • 2 cups of warm water
  • 2 Tbsp. Olive oil (or any grape seeds oil)
  • 1/4 Tsp turmeric
  • about 1/4 cup additional bread flour to work the dough and flour the work surface

Directions:

1. In a medium size bowl, add the warm water, sugar, and yeast. In about 10 minutes the yeast should be activated.

2. In the large bowl add the flour, salt, and turmeric; stir all together. Add the yeast mixture and the oil. Work/knead the dough for a few minutes or until it comes off easily from your hands. You might need to add a bit more flour when you work the dough if it’s too wet or still sticks to your fingers.

3. Put the dough in an oily bowl. Brush the top of the dough with oil and cover it with plastic wrap. Place the bowl in a warm place aside from any draft. Let it rise for about an hour. The dough should double the size.

4. Oil a loaf pan. Set the pan aside. Place the dough on a floured surface. Knead it for a minute by folding it a few times. Form a loaf shape and add it to the prepared loaf pan. Cover it with a kitchen towel and let it rise for another half hour.5

5. Preheat the oven to 350 degrees. Bake the bread for about 35 to 45 minutes until the top is golden brown. If you noticed that the top of the bread turns brown too soon, add a piece of aluminum foil to stop it from burning.

6. Let it cool completely on a wire rack.

Here is the result:

Turmeric loaf

 

Turmeric loaf 2

 

Turmeric loaf 3

 

I hope you enjoyed a slice of the turmeric sandwich bread!

 

 

 

 

30 minutes meals, Bread and Pizza, Breakfast, Brunch

Tuna melts

When it’s time for grocery shopping, I always check the fridge and pantry for the items I have already. It’s good to know what I have left around because those should go first.

One of the things I hate the most is wasting food. I think most of you would agree with me that it can be pretty challenging to do the groceries to stay in the budget but also to buy healthy and nutritional food.

There might be a few reasons why I haven’t used left items through out the week:  we were not in the mood for a particular recipe, or I had a missing ingredient from the recipe that stopped me.  However, on Saturday mornings I am more eager to use what we have left around, and sometimes ideas come quickly, and the missing items are not as important anymore.

While the coffee was brewing and the kitchen started to smell of good things, I checked the fridge: half of tuna can; a little bit of cheese ( no more than 1/2 cup shredded mozzarella). Some white baguette that my hubby bought but that was not as fresh anymore. So it took me around 30 seconds to figure out how to use all of these ingredients before the new ones come to fill the fridge shelves. In other circumstances, I would love to have had some tomato slices or olives or maybe more fresh cheese, but everything that’s left has to be used.  I sliced the baguette, added the little bit of ketchup left in the bottle, put the tuna on top and sprinkle with cheese and bake for about 8 min in the preheated oven at 350 F and the last three minutes on broil.

I sliced the baguette, added the little bit of ketchup left in the bottle, tuna on top and sprinkled the cheese. I baked the baguettes  for about 8 min in the preheated oven at 350 F and the last three minutes on broil.

The result I think speaks for itself: Tuna melts

tuna melts 1

 

tuna melts 2

Bon Appetit! 🙂

Bread and Pizza, Breakfast, Brunch, Muffins and other sweets, Uncategorized

Weekend specials

As much as I wanted these days to stay away from the kitchen, and mostly for the oven, we still had to eat something.  The idea to stay away from the oven it’s not as easy as it seems.

Like almost every Saturday, we indulged a frittata for breakfast. Usually, when I make the weekend frittatas, I just check the fridge and decide pretty quick what should I throw into the pan. This time the winners were: green olives; red pepper and tuna. The greens you can see in the picture is fresh dill. In my opinion, there is no frittata without fresh herbs. They make such huge difference in frittatas. I have to admit though, that I don’t have them always handy so I will use dry herbs instead. The herbs I used the most are dill, parsley, oregano or basil.

 

tuna frittata 3

 

Saturday’s lunch followed with a homemade (from scratch) pizza: Artichoke, Tuna, and Feta Cheese Pizza. Some of you might think tuna again? Well, the tuna can in olive oil I like to buy is pretty big, so I try to use it throughout the day. When it’s not possible, I would store the rest in an airtight glass container and use it in the next days. Most of the time the other half of the can will end up in a Greek Pasta Salad or Potato Tuna Salad.

What I like about making pizza is that you have just enough for lunch and dinner and you have time to focus on other projects.

 

artichoke tuna and feta pizza

And, of course, there’s no such thing as not indulging our sweet tooth during the weekend 😉

I checked what we had in the fridge and pantry, and the winner was chosen:  Cinnamon – chocolate chips buns! You might ask: why chocolate chips in a cinnamon bun but it was my daughter’s request to try them this way, and I have to say I will most definitely make them again. They were yummy!

 

Cinnamon chocolate chip buns

 

And because is Summer and it’s so hot, and it’s very humid here in Toronto, one way I ensure that we all stay hydrated is making citrus infused water that the whole family can enjoy.

 

citrus-infused-water-3

 

Stay chilled!

 

 

Bread and Pizza, Brunch, Uncategorized

Thank you and a homemade pizza

Thank you so much to all of you, my over 200 followers, for taking the time to stop by and following my blog.

Thank you for your comments but also for all your posts that inspire me daily.

Image result for 200 followers on wordpress

This week, I had a couple of days off, so called a short vacation that I needed it so much. My mind and body were crying for some time off. When I was asked what my plans were, I said that I just wanted to relax. Now I believe we are all different and we relax in our own way. Usually, when I relax means, I want to be equally productive and physically active and just at the end of the day, lazy. 🙂 I really like exuberance and happiness I feel after a good and thoroughly house cleaning or after a five-kilometer ( or more ) walk.

I just wanted to share with you what a day off means to me. I woke up at 06:00 AM instead of 05:00 AM. I started as usual with coffee and getting the breakfast ready. Becuase there was no rush I decided to make a frittata with feta cheese and fresh dill.

fritatta

Around 06:50 hubby and daughter left for work and college, so there were only my babies left in the house and me. After a few coffee sips, I put my furry boys in the crate on the balcony so they can enjoy the warm morning, so I started to clean the house. By 08:30 I finished two laundry loads and by 09:30 the cleaning was done. The cleaning included the windows as well. 😉

After a quick shower, I could finally enjoy the fresh scent of a clean house and my second cup of coffee while browsing the internet for lunch ideas. Homemade pizza was the winner. I decided for a Three Cheese Tuna- Crab Meat Pizza. I have to admit it turned out delicious. My daughter said: “I have no idea what you do or put on your pizza that makes it always the best pizza comparing with  the takeout ones ;)”

Ingredients for the dough:

  • 2 1/4 cups of whole-wheat flour ( I used 1/4 cup when kneading the dough )
  • 1/4 teaspoon turmeric powder
  • 2 tablespoons of extra virgin olive oil
  • 1/2 a teaspoon of salt
  • 1 1/2 teaspoon dry yeast
  • 1 teaspoon chia seeds (optional)
  • 1 1/2 cups of warm water
  • the juice of one lemon

For the pizza topping:

  • sweet basil tomato sauce
  • 100 gr mozzarella
  • 100 gr feta cheese
  • 50 gr of Parmigiano  petals
  • 1 large tuna in water ( no drain one )
  • 1 can of crab meat ( well drained )
  • 1/2 of a large organic white onion
  • green olives

Combine the flour, salt,  turmeric and chia seeds if using.

Put the yeast in a cup of warm water. When it start to bubble, pour the mixture over the flour. Add the olive oil and lemon juice and mix all together.  Once combined, knead by hand for about 5 to 10 minutes. The dough is ready when it feels soft, springy and elastic.  Place the dough in a clean, oiled bowl, cover it and set it in a warm place.

In about an hour the dough should triple the size and be ready for the pizza. Line a baking tray with baking paper. Oil a work surface and roll the dough into a rectangle shape. Rol the dough in half and place it on the baking tray and start topping it.

Preheat the oven to 475 degrees. Using a ladle add the sauce and using the back of the spoon swirl it all over the top of the dough. Top it with tuna, crab meat, thin slices of onion and green olives. Crumble the feta cheese and sprinkle shredded mozzarella and Parmigiano petals.

Cook in the preheated oven for about 20 to 25 minutes.

 

pizza 1

 

pizza 2

It feels like I’ve been making pizza since I was young. I started by using the ready made dough, but once I learned to make the dough, it became so natural to have a homemade pizza a few times a month.

Some people might think that is time-consuming, but I like it because while the dough is getting ready, I have the time to prepare the topping. While the pizza is in the oven, I got ready and left to wait for my daughter so we could enjoy 3 kilometers walk back home. We kept hydrated with lemon infused water. It was a good exercise that made us hungry, so when we reached home, we were so eager to enjoy that pizza and watch our favorite show: The Bridge.

 

lemon infused water.jpg

 

In the evening I didn’t do much but watched some videos on Youtube, planning my new knitting – crochet projects 🙂 when I did not play with my furry babies 😉

 

 

 

 

 

Breakfast, Brunch, Chicken, Uncategorized

Long Weekend Specials

We celebrated Victoria Day this Monday, so we had a long and relaxing weekend. The weather was not friendly, and I had in mind a weekend with smoothies and salads, but it did not turn as I wanted.

The strawberries that I bought for the smoothies ended up in a melt-in-the-mouth goodness: Strawberry Clafoutis. I know I have another post about Clafoutis, which you can read here.  This time I used strawberries ( abut 250 grams) but they were giant in size, so I cut them into pieces.

Ingredients :

  • 250 g strawberries 

  • 4 eggs

  • 400 ml cashew milk (warmed up)

  • juice from half of lemon

  • 1/4 cup of grape seeds oil 

  • 3 tablespoons of sugar 

  • 1 cup of all purpose flour

Preheat the oven at 350. Oil a baking dish. Wash, drain and cut the strawberries.  Place the strawberries on the baking tray.

Lightly beat the eggs; add the sugar and whisk together until smooth. Stir in the flour.

Add the milk ( warmed up ) and the lemon juice. Pour into the baking dish over the fruits.

Bake for about 40 to 45 minutes until golden brown.

Uncategorized

Sunday’s Specials

This Sunday I was very busy, and because of that, I had to think of a really easy and fast meal. There was no time for my Sunday pancakes, so I made a fresh batch of muffins. I know what you might think, but I did it again. This time I decided for a Peanut butter coffee flavor.

Here are the ingredients:

  • 1 cup old fashion oats
  • 5 teaspoons of chocolate peanut butter powder 
  • 1 teaspoon French vanilla instant coffee
  • 1 tsp baking soda
  • lemon juice from 1/2 lemon 
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 cup grape seeds oil
  • 2 cups cashew milk
  • 1 1/2 cup unbleached flour
  • 1/2 cup coconut sugar
  • a few almond flakes for topping

They were moist and delicious, and they had to keep us going until 3 PM when we returned home for a late lunch.

peanut butter coffee muffins

First, I was thinking of ordering out for lunch today, but before I left the house I browsed the internet for a few minutes, and I found a  recipe that inspired me.  My inspiration was Sabrina from Dinner and then dessertEasy Greek Pasta Salad. I adapted the recipe with my ingredients and here is the result: Easy Tuna Pasta Salad. 

Ingredients:

Makes: 4 servings; Prep time: 15 min; Cooking time: 20 min

for the salad:

  • 225 gr rice and quinoa fusilli pasta
  • 1/2 of an English cucumber, chopped
  • 1 cup sweet grape tomatoes, halved
  •  1/4 cup chopped red onion
  • 1 cup green olives
  • 3 small tuna cans in olive oil
  • 50 gr feta cheese

for the dressing: 

  • I saved the olive oil from the tuna cans, but I did not use all of it. ( approx 3-4 tbsps )
  • juice of one lemon
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/8 tsp freshly ground black pepper

Directions:

Boil the pasta as per the instruction from the package.

Place the cooked pasta in a large porcelain bowl. Add the chopped cucumber, halved tomatoes, red onion, green olives, and tuna.

In a small bowl whisk together: olive oil, lemon juice, oregano, salt and black pepper.

Pour the vinaigrette over the pasta mixture and stir slowly. Add some extra black pepper if you wish.

easy tuna salad.jpg

 We spoiled ourselves a bit today by having a Chocolate mousse topped with Pistachio Ice Cream ( Indian style. Both, the mousse and ice cream were storebought).

chocolate mousse and ice cream.jpg

 

There is a frost advisory here in Toronto, but I would like to end my post with some beautiful yellow tulips and the hope that Spring will come soon 😉 ❤

yellow tulip

Brunch, Cakes

Banana Peanut Butter & Oats Muffins

muffin post 2.jpg

I woke up with an undeniable urge to bake. As you might know from reading my previous posts, sometimes I make pancakes or crepes when the mood strikes me. And there’s also that odd batch of sweet and/or savory muffins that makes the cut as well.

Today, while the rest of the family slept I scoured the fridge to see what I could make for breakfast. There wasn’t a lot to pick from (we had yet to go grocery shopping, heh) but that didn’t stop me. I see an (almost) empty fridge as a challenge, not a defeat.

 And so, here we are: Banana Peanut Butter & Oats Muffins. Not bad, if I do say so myself 😉

Ingredients:

  • 1 cup old fashion oats
  • 6 teaspoons of chocolate peanut butter powder 
  • 1 tsp baking soda
  • lemon juice from 1/2 lemon 
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/4 cup grape seeds oil
  • 2 cups cashew milk
  • 1 1/2 cup white rice flour
  • 1/2 cup coconut sugar

Preheat the oven to 350 F. Line 12 cup muffin pan with paper liners.

 Whisk together: flour, oats, sugar and peanut butter powder. Make a hole and add the two eggs, milk, vanilla extract and grape seeds oil. sprinkle the baking powder and add over the lemon juice. Stir until the flour mixture is moistened – do not overmix. 

 Using a medium size ice-cream scoop, pour the batter into the muffin cups. Each cup will get 2 ice-cream scoops. 

 Bake until muffin top springs back when lightly pressed, it should take no longer than 20 minutes. Leave to cool for 5 minutes in the pan then move the muffins to a wire rack to cool completely.

 And, if you’d prefer a bit more sweetness you can top the muffins with a teaspoon of Nutella. Yum! 😊

Bon Appetit! ❤

Makes: 12 muffins; preparation: 10 – 15 minutes; baking 15 – 20 minutes.

muffin post 1

 

Uncategorized

The Versatile Blogger Award

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I know my last post was about a nomination and here I am again posting about a new nomination. This time Jessica from DaringtoJess thought about me. I am very humble and accept her nomination. Please check out her blog. I promise you won’t regret it. She is a wonderful, talented and inspiring young person.

Here are the Rules

  1. Display the award.
  2. Thank the person who gave this award (and include a link to their blog.)
  3. Share seven things about yourself.
  4. Nominate bloggers.

The seven things about me

This is my favorite part of any nomination. Trying to say something new every time. LOL

  1. I studying piano when I was younger for about 7 years and I performed in the City Concert Hall once 😉
  2. My father thought me how to swim. I can make 30 lapse at once on my own speed LOL
  3. I had to give up cheese. I haven’t had any in six months. Do I miss it ? A lot ! I cannot eat vegan cheese either. 😦
  4. At work my colleagues are calling me : Miss Good 😉 I am wondering why ? LOL
  5. I saved all the plants from one of my colleague from my office when she was on sick leave for about one year but I successfully kill all of mine. 😦
  6. I love to walk. My record is 15 km a day. I made it only twice.
  7. Recently I discovered I have gluten intolerance. 😦

 

The Nominees Are ( not in a particular order but these are blogs that I just love visiting almost daily 😉 )

  1. Bea from Beafreee.com
  2. Frida from Fridayfrida.com
  3. Love and umami
  4. Kleopatra from kitchenfabits.com
  5. Schnipelboy.com

Congratulation to all the nominees and I really hope you will enjoy this nomination.

I hope that all of you that celebrated  Easter had a happy one and lots of delicious food and family and friends around the table 🙂

And I am going to end my post with a picture from my sister-in-law’s garden from back home:  Romania, where spring has arrived and green is marked by colorful flowers

toporasi _ zoe 2

Uncategorized

The Blog-aholic Award

This year, it seemed as though there would be no end in sight to this Winter season (just this past week we got another 10 cm of snow in Toronto) and it’s left me feeling drained, mentally. At first I thought I was stressed out because of my hat projects. But even after I finished the hats I couldn’t find my usual energy and happy-go-lucky attitude. Finally, I realized that my overall increase in stress had more to do with work rather than the long Canadian Winters, like I first thought. We’ve had a lot of changes throughout the department and that, for me, means a lot more work. And stress.  It’s really a never-ending cycle; you know how it is, I’m sure.

Anyway, why am I saying this? I guess it’s because I wanted to explained my sudden (but short-lived) absence lately. However, simply because I’ve not had enough energy to post something new, that doesn’t mean I stopped conversing with YOU, the bloggers out there, followers or not. Your posts helped me get past this state and kept me sane. 😛 

During my hiatus, I was nominated for the Blog-Aholic Award by Carol through the “Cooking from the time Challenged” You can find her wonderful blog here. I feel immensely honored that she took the time to think of me, and Carol, once again, thank you! 🙂 

 And just like this,though Carol I was able to find the founder of this award, Esme “The Recipe Hunter (Cook and Enjoy), who said it wonderfully:”blogging is creating. Connecting, Sharing and Inspiring other. So this is actually what this award is about: Share and Inspire others! 🙂 

trh-blog-aholic-award

Here are the rules of the award: 

  1. Put the above award logo/image on your blog
  2. List the rules
  3. Thank the blogger who nominated you and provide a link to their blog (it can be to the post in which they nominated you or any other post or you can even link to their “About” page)
  4. Mention the creator The Recipe Hunter (Cook & Enjoy) of this award and please provide a link or pinback
  5. Write a post to show your award
  6. Share a link to your best post(s)
  7. Share 3 interesting and different facts about yourself
  8. Nominate 5-10 fellow bloggers, or more if you wish. Comment on each blog and let them know you have nominated them and provide the link to the post you created.

Now I should share 3 interesting and different facts about yourself. I am not sure if they are interesting but they are true fact about me:

  1. I love chocolate. No, this is not true. I am addicted to chocolate. LOL
  2. Playing with my two cats is my new cardio 😉
  3. I cannot go to sleep if there are still dishes in the sink to be done.

The most loved post is Frittata  ❤

And here are the nominees:

  1. snapshotsincursive
  2. A LITTLE SWISS, A LITTLE CANADIA
  3. GYPSYBUS28
  4. lithuanianintheusa
  5. izzieskitchen

I really hope all the nominees are  willing to ” share and inspire others ” and participate in this award recognition. Good luck !