The Liebster Blog Award is to recognize your favorite up-and-coming bloggers who have fewer than 200 subscribers, and my good friend, Charles from Five Euro Food was kind enough to give it to me! Thank you Charles! I am most touched particularly when you said “Anyone who made their own croissants from scratch deserves a nomination in my book!” — I like that a lot! But now I need to lay off making (and eating) the croissants, otherwise I will have to buy new clothes for our upcoming trip (hmmmmmmm….)
- Thank the giver and link back to the blogger who gave it to you. Check, see above.
- Reveal your top 5 bloggers and let them know by leaving a comment on their blog. Check, see below
- Copy and paste the award on your blog. Check, see above.
The five bloggers I nominate are:
Oishii – Michael does a lot of recipe testing, and is working on his photography.
The Big Fat Noodle looks for anything positive as inspiration. Has lived in far parts of the world, but now resides in Surrey UK.
Bunny. Eats. Design. A graphic designer living in Auckland, NZ. with her hubby and bunny.
Bits and Breadcrumbs, Betsey is another graphic designer who loves to cook (notice a trend?)
Rosemary and the Goat. I really liked the name of her blog.
My brother’s wife Wendy, just bought a lovely new fire-ring; it helps to contain the fire in the fire pit. My nephew Jack LOVES making fires. JT is very good at making fires since he practically grew up at the cottage, he helped Jack make this fire so we could cook lunch on it. Lunch on Sunday was hot dogs (I haven’t had a real hot dog in 20 years, I usually opt for the veggy dog!). We roasted the dogs over the fire, it was such fun. I’d forgotten how the skin gets all tense that it pops when you bite into it!
Sunday morning I had made fried eggs in pepper rings (Flower Power Eggs from Donna’s Tasty Kitchen) so I had a lot of peppers left over. We needed an hors d’œuvre and I thought why not fire roasted peppers? We had an amazing fire, perfect embers; I roasted each pepper until the skins blackened and bubbled, took quite some time, but well worth the effort. The skin came off reasonably easily, and I sliced them into long strips.
A few crumbles of sheeps milk feta, a drizzle of olive oil, a minute or two under the broiler, and you have a gorgeous hors d’œuvre! It’s an iPhone photo, not the best, but you can see how beautiful the colours were. The smoke from the fire really came through, it was very tasty!
Here are a couple of great photos of the beautiful fall colours.