Pumping Birthday Bash. It was not so much of a foodie birthday this year, although of course there was much yummy food involved. It was much more of a pumping birthday bash. So just for you lovelies who are interested, here is a quick follow-up! here we
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SAN CHOY BAU San Choy Bau is so easy to make. And it’s always time for a fantastic, quick & healthy recipe. Fabulous dinner idea! A friend of ours just posted this on her site..(http://misslollylovesfood.com/ Check it out!), & it’s so fantastic I thought there was no
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BIRTHDAY WEEKEND….JOYOUS! It’s my birthday this weekend :)) So when I came across this old post just thought it may make a real contrast to what we’ve got planned for this year….enjoy! 27 April 2012 This is to pay homage, show my gratitude & to share
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Liebster Award Nomination. Last week I was generously nominated for an award! What a gorgeous thing! The lovely & talented Caro Ness of http://caronessauthor.wordpress.com/ fame has bestowed upon me this honour of the Liebster Award nomination…thank you Caro :)) The Liebster award is given to up &
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SHELLY BEACH WEDDING. We love our work! Last weekend we did the finger food for a lovely little intimate beach wedding…lots of love & laughter, cold, cold drinks, a beautiful moon-lit evening & gorgeous food. Just thought I’d pop up a few photos of the platters to
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Sweet Potato & Leek Frittata. Today’s easy idea for one night during the busy week is Sweet Potato & Leek Frittata. It’s gluten free & vegetarian (low-fat too, depending on the amount of cheese you mix in.)You could serve it with a steak or a chop if you
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Hospitality Hotspot…Food forest Farm. Not a Fairytale: America’s First Public Food Forest Original Story, Jun 08, 2012 Urban foraging is on the way! Right here! Right now! In the heart of Seattle, a public park is planned like no other…… an urban food forest that is free
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Stephanie Alexander Kitchen Garden Program…. “…growing a food revolution from the ground up!” The Kitchen Garden Program is a winner! “… by setting good examples and engaging children’s curiosity, as well as their energy and their taste buds, we can provide positive and memorable food experiences that
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