Mango Jam... Sweet Mango Chutney

With all the cloudy days we've been having, I haven't been able to take a descent outdoor/indoor 'natural light' photo in all last week. Don't you agree that this is a nice outdoor 'last minute'...photo of my amazing mango jam, and sweet mango chutney?

If I want to take descent natural light photos, I have to take them at my daughter Lora's house in her lovely kitchen with plenty of natural lights or on the patio. As for my little condo, I have only one spot for photos, but I DO have GREAT lighting in my tiny kitchen, 3 different types which are very helpful for photos!

Enough of the photos...still up to our 'eyeballs' with the mangoes, as you can see in Lora's recent post as well!

Since she came back from Italy, we've been busy making all kinds of things with mangoes...but she's the one that made the majority of the jams.

See what I mean? ...natural lighting is 'everything'...same mango chutney inside, by the glass door...can't even correct the color...and the same one, in the jar.

BTW-this pretty dish is an American antique from the 1930's 'thrift find' for $2.99 that I gave to Lora. I just love the ruffled details and the 18 carat gold...if that's not an amazing treasure, than I don't know what is!

Although Lora brought back with her Italian pectin and has used the metric system measure with her little scale to weigh the fruit, the sugar, and use the pectin accordingly, I am satisfied with our 'good old' American made by KRAFT FOODS, which I'm happy to say, I also used for the Sweet Mango Chutney, which I will give you a full recipe for the 'spicy' version, but you can eliminate the spicy peppers, onion, and garlic for the sweet version that I used, because the little ones love this even as a thick jam!

Just to let you know how much I love this product, I did buy a double VALUE PACK just the other day, to use it for a GIVEAWAY gift for any one, that would be interested of using that great pectin, made in the U.S. by KRAFT FOODS!
It is a double pack, sealed in plastic, with instructions on the box, and inside with a packing slip, as well for other suggestions of uses. It is 100% natural, and no 'animal' products added. If you are interested in receiving this amazing product, which takes the place of AGAR...that is a lot more expensive...than by all means let me know, and mention what you wold like to use it for! I will use the RANDOM.org calculation, to determine the winner, by Friday @ 11:00PM Eastern Standard time.

On another serious note:
Did you know that on Aug. 1, 2012, Foodbuzz will no longer exist?...or is it joining Daily Buzz Food? As a Foodbuzz Publisher, I don't recall getting any notice in my e-mail...but I do know that for several months now, I have not been getting paid for ads into my Pay Pal account. I have close to 3,000 friends on Foodbuzz that I have been so fortunate to befriend in the nearly last two years on Foodbuzz, among them my dear friend Lizzy, Gina, Chef Dennis, and Jo...from day #1 we've been supporting one-another all this time, and I've had the pleasure of meeting them (except Lizzy)...at last year's fantastic Foodbuzz Food Festival, in San Francisco...another question?
What is happening this year with the Food Festival? I've gotten the invite, but have not responded...and now, THIS?...I am totally perplexed!

I've submitted an application to be a content contributor for DailyBuzz Food, and given you my RSS feed. Why don't I see my content yet?

Diane
posted this on Jul 23 12:16

Our system soon will push your RSS content onto appropriate channels automatically, but for the time being we're manually processing posts. They'll show up as soon as we can mark them active. Thanks for your patience!

This was just one of the questions posted re: the new Daily Buzz Food...if anyone knows more info regarding the change on Foodbuzz, please let us hear about it...I'm in the 'dark'...and have no answers other than what you may all know!

For the Mango recipe:
Follow the instructions of the Sure-Jell, or other pectin of your choice, package instructions. You can make any kind of jam easy, as long as you have a sterilized jar, and lid...make sure you refrigerate it, otherwise you would have immerse the jars with the jams in boiling water for 10 minutes, and let it cool completely. before storing it in a cool place in your cupboard. (Personally, I prefer the fridge method)

Mango Chutney
adapted from Cooking Light

2 medium ripe mangoes
peeled and cut into chunks
1/2 sweet onion chopped
1/2 red bell pepper chopped
1 jalapeno pepper diced
1/2 cup golden raisins
3 Tbsp brown sugar
Juice of 1 lime
1 teaspoon white vinegar
1 teaspoon balsamic vinegar
1 teaspoon chopped fresh ginger
1 teaspoon of pectin
(you can use powdered instead)
dash of salt
dash of black pepper
1 garlic clove minced

Combine all ingredients in a medium saucepan Cook over medium heat for 20 to 30 minutes or until thick. Stir occasionally. Remove from heat, Cool completely. If too chunky, mash with potato masher. Spoon carefully into sterilized jars with sterilized lids, and refrigerate. It will keep fresh for up to 3 weeks (if it stays that long)

For the sweet version:
Just omit the hot peppers, including the black pepper, and also the onion and garlic...otherwise, follow as in the original method. (the original version did not use pectin; but it really does make a great difference in texture and flavor, so I added it)

note: either one is great as a condiment on burgers, fish tacos, or as a side sauce, heated up and thinned out a little, or even as a jam on toast!

Wild Mushroom Risotto...and Pinterest

Since I've been hooked on Pinterest, I've been neglecting my own posts, and photos to upload to blog about and making excuses to feature other bloggers' foods...and why not? I have been so impressed with all the various wonderful things I find on Pinterest among them my foodie friends' pins, and as soon as I visit someone's food blog these days, I immediately want to pin their amazing creations....is that good, or bad...or just a little crazy?!

linking to: 
Full Plate Thursday, @ Miz Helen's Country Cottage
Thursday Favorite Things @ Katherines Korner

We all have are different style of foods...different presentations...different photo technique; some bloggers just want to make photos small, and concentrate on the actual recipe, some bloggers want sheer elegance and make sure to set up fancy props, flowers, concentrate on the dish that is being served in...some blogger get a real in your face close up (guilty)...and why is that? I even ask myself. Well, the answer is clearly, that we want you to see how perfect it turned out, how it tastes, just by you reading the recipe and imagining, picturing, lingering on the aroma and the amazing flavors.

Summer Strawberry Cake....a Guest Post

We are so happy and honored to guest post for our friend Lizzy, from That Skinny Chick Can Bake!!! 

It’s a joy to be here guest posting with my daughter Lora, from Cake Duchess.
We have known Lizzy for nearly two years and she has always been such a great friend to the both of us. She is always ready to help in any way possible. Lizzy really needs no introductions since she has so many followers and friends who frequent her amazing and delicious baking blog. I’ve often mentioned about her having little elves that help her in the kitchen baking in her little baking factory. Thank you, Lizzy, for asking Lora and I to team up for a guest post. You are a sweet friend. 

Coconut Macaroons

To Guest Post? or not...That is the Question! Coconut Macaroons have been around for a long time; just don't confuse it with the Macarons...which is the French version of the beautiful egg whites, piped in a perfect circle, and sandwiched with another with so many different kinds of delicate and yummy fillings.

I remember well, making these easy amazing coconut cookies in the seventies, but flattening them down, and placing a bright red or green glazed cherry on each of the macaroons just for the Christmas holidays. Now, they are more fashionable, leaving them in their natural state, piled high, and just a light thin drizzle of melted down chocolate glaze.

Now, I've gotten away from the subject that I wanted to cover. I did not make these macaroons just now...not even recently. I made these just 2 days before I got my hands injured...exactly 2 weeks ago to use for a guest post...which took a different route. As you can see, this is my own guest post...and I'm the guest poster for myself!

In the nearly 2 years that I have been food blogging, I have made so many friends, through my blog, but mostly through the Foodbuzz community, which is so amazing! We all share the same mutual interest; which is FOOD!
Actually, even if it's not about food, but a different interest, we still end up celebrating an event with great food!

I do think it's a nice idea to guest post for a fellow blogger friend if the friend is in "need" ...in case of vacation, an illness, or some other reason, perhaps wanting to take a break, but whichever the reasons are, it's always an honor for both parties involved...sometimes things change, and you end up keeping your own guest post, so you might as well make the best of it...and honor "yourself"...after all, you deserve the honor!

Coconut Macaroons

adapted from Epicurious.com

1- 14 oz. package sweetened flaked coconut

2/3 cup sugar

6 Tbsp. all-purp flour

1/4 teaspoon salt

4 egg whites

1/2 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

2 Tbsp. canola, or vegetable oil



Preheat oven to 325 degrees F. Line a large baking sheet with parchment paper.

In a large bowl, stir together coconut, sugar, flour and salt. In a medium bowl, beat the egg whites with

the vanilla extract, until soft peaks form. With a spatula, fold the egg whites into the coconut mixture, making

sure that all has been distributed into it, evenly.

With a small teaspoon drop cookies generously filling up the spoon, keeping them 2 inches apart. Mound cookies higher with your fingers so they don't look matted down.

Bake for 20 to 25 minutes till edges are golden and cookies are set. Top and sided of cookies should be slightly golden, as well.



Melt chocolate chips with oil, in a medium microwavable dish, for about 60 seconds. Take it out, and stir to make it smooth. (if not smooth enough, nuke for an additional 10 seconds longer)

Drizzle over cookies. Refrigerate 1 hour before serving.

Makes 24 cookies



Note: The best thing to use, and it's my tip a small, or medium plastic bottle with a small tip. (it's a clear plastic bottle used for sweet dessert decorations.) Use a funnel to spoon chocolate into it.

You can also use a small teaspoon to drizzle, or cut a tip on a corner of a plastic baggie (but in this case, it's a bit messy, and bag collapses)

Raspberry Streusel Bars...and a Guest Post

First things first...I would like to thank all of you for your kind comforting, and encouraging words regarding my cat Prince, and my injured hands...which is a whole lot better now. It's healing very nicely, and as for Prince, we're taking one day at a time. As long as he is eating (even though, thin and frail)...his spirits are good, and he can pretty much get around  with minimal vision. He's alert, and sweet as he has always been, but we both know his time is nearing and I have to say good-by to him!

I am so blessed to have such nice friends that I met through blogging...truly caring, and loving dear friends. It's as if I've know them in person, already!

I am so thrilled to have my friend Lizzy from That Skinny Chick can bake...offering to help me out to guest post...oh, I did mention that my daughter Lora will do the guest post, and then Lizzy, but we had to switch it since Lora wasn't quite ready with hers yet!

Well, it turned out even better, not realizing at first that this is my very first guest post on my blog, and my blog is nearing two years soon!

So let's bring out the bubbly, and celebrate Lizzy for my very special honor for her first guest post on my blog!

Thank you Lizzy, I'm truly honored!

xoxo

Lizzy, is an amazing baker...every fabulous cake and dessert recipe is down to a "science," so precise, and accurate. She is a super kind, and wonderful person. She will be the first one to offer help when someone needs it. When you check her blog, every recipe is "tried and true"...just like one of those TEST KITCHENS where day test each recipe. You can feel rest assured that when you try out one of her recipes, that you will be so pleased and will always remember where the recipe came from. I told her in the past, that I already started a folder, just from her recipes.

She will tell you how we met for the first time, the two friends...one Lizzy, and the other Lizzie (that's me)

I am thrilled and honored to be guest posting here on Food and Thrift for one of my dearest blogger friends.

Lizzie joined Foodbuzz, a huge food blogger community, one month before I did…and was the first to befriend me and show me the ropes.  As my other Foodbuzz friends know, there is a huge learning curve….and Lizzie offered me tips and words of support and advice. Plus, she confided that she also had the same nickname, just spelled with an “IE” instead of a “Y.” We bonded immediately.

So when I heard that she had injured BOTH hands and was unable to cook (a food blogger’s nightmare!), I offered to guest post for her. I know she would do the same for me…she’s just that kind of gal. I baked these raspberry bars for a recent bridal shower and am delighted to share them all with all the Food and Thrift fans while Elisabeth recuperates.
Heal quickly, my friend! xoxo

When I prepare for a dessert buffet, I make sure certain categories are covered: chocolate, lemon, cheesecake AND something fruity. Cook's Illustrated does a wonderful job offering fool proof recipes...with detailed instructions...so when I came across these bars, I knew they would be perfect for the shower.

These were easy to whip up...and after finishing up a much more time consuming recipe for cheesecake pops, that was truly a blessing. I only had time to snap a couple quick photos, but I guarantee that raspberry fans will love these!

Raspberry Streusel Bars~

Adapted from Cook's Illustrated

2 1/2 cups flour
2/3 cup sugar

1/4 teaspoon salt

16 tablespoons (2 sticks plus 2 tablespoons butter 1/2-inch pieces, at room temperature
1/4 cup packed light brown sugar
1/2 cup quick oats
1/2 cup pecans, finely chopped
3/4 cup raspberry preserves
3/4 cup fresh raspberries
1 tablespoon fresh lemon juice

Preheat the oven to 375º. Line a 9 x 13-inch pan with non-stick foil so it hangs over the edges. Or use regular foil and spray with nonstick cooking spray.

Using mixer, combine the flour, sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup (2 sticks) of the butter, 1 piece at a time, then continue mixing on low for about 1 to 1 1/2 minutes.

Reserve 1 1/4 cups of the flour

sugar and salt at low speed to combine, about 5 seconds. With the machine on low, add 1 cup (2 sticks) of the butter, 1 piece at a time, then continue mixing on low for about 1 to 1 1/2 minutes.

Reserve 1 1/4 cups of the flour mixture and set aside.  Evenly pat the remaining flour mixture in the bottom of the prepared baking pan. Bake until the edges begin to brown, 14 to 18 minutes. Leave oven on.

While the crust is baking, add the brown sugar, oats and pecans to the reserved flour mixture and mix to combine. Using your fingers pinch the remaining 2 tablespoons of butter into the flour and oat mixture until the butter is fully incorporated. Pinch the mixture with fingers to create small clumps; set streusel aside.

Mix preserves, raspberries, and lemon juice in a small bowl, mashing the berries into small pieces.

Using a spatula, spread the filling evenly over the hot crust, then sprinkle the streusel topping evenly over the filling without pressing down on it. Bake 22 to 25 minutes till topping is lightly browned and filling is bubbling.. Cool to room temperature on a wire rack, 1 to 2 hours; remove from the baking pan by lifting the overhanging foil. Cut into squares and serve.

HAPPY THANKSGIVING!

What was I thinking? This is the "butt" of my turkey from last year, which I actually posted on my blog last year! Now, I feel like I must have been the "butt" of the turkey jokes...yet, everyone was nice with their comments to me. No "butt" jokes! I still don't understand what was the reason behind this "turkey pose!" with yet, a scar on it's backside...what a turkey...turkey! The turkey was moist, and delicious...perfectly stuffed, and roasted to a golden bronze color! I will share with you our friends' turkey, after Thanksgiving, where we are invited for a feast!

Actually, I decided to upload the other photo of my beautiful stuffed turkey from last year...not to be rude, and just show the backside! I kind of miss, not baking a turkey for the first time, in over 30 years!

At any rate, I do have my lovely cranberry sauce with
vanilla, from last year...the more I look at those weird twigs (vanilla pods) the more I'm trying to figure out why I used it for decoration...the one pod looks like the letter U...for "unknown" perhaps, and the other pod is just uselessly leaning behind it! Just an observation from last year, but the cranberry sauce was so delicious, and just the right texture!

Cranberry Sauce with Vanilla, Maple Syrup, and Cassis


6 cups (about 1-1/2 lb.) fresh or frozen cranberries, picked over and rinsed
2/3 cup granulated sugar
1/3 cup fresh orange juice (from 1 orange)
1/3 cup crème de cassis (black-currant liqueur)
1/4 cup maple syrup
1 Tbs. finely grated orange zest (from 1 orange)

Half a vanilla bean, split and scraped
Put 3 cups of the cranberries and all the remaining ingredients in a 3- or 4-qt. saucepan. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring occasionally, until the cranberries have popped and broken down and the juices look slightly syrupy, 5 to 7 minutes. Stir in the remaining 3 cups cranberries and cook until these have popped, 3 to 5 minutes more. Remove from the heat, discard the vanilla bean, and let cool to room temperature. Cover and refrigerate if not serving right away.

-----------------------------------------------------------------------------------------------------------------------------------

I have so much to be thankful for, this year... and you, my food blogger friends and my other blogger friends, facebook, and Twitter friends, are on top of my list this year!

I have spent way too much time on my blog this year, but the rewards were worth every minute of it getting to know more people, and actually making friends on a personal level that will be remembered for a lifetime I learned a lot from other cultures, and feel that I have traveled around the world, just by reading their amazing stories, and to learn about the foods of their region. You get to learn so much just by sharing your ideas, opening your homes, and kitchens, talking about families, friends, trips, but mostly food...good food, and that is what food blog is about, making friends, laughing, crying, but mostly sharing!
I have a beautiful family; children, grandchildren... which I am blessed with and I am thankful for, every day of my life!

As for social networks... Twitter, and have just recently joined facebook...but haven't delved into it yet as much as I would love to!
Every day, I check comments, and comment back as much as I can, and/or find new blogs to comment to, and make friends...hopefully! It is so important in our foodie community to support one-another, and through Foodbuzz, I have experienced just that, by joining the Foodbuzz Blogger Festival, for the first time this year, which was the 3rd annual event.

I have not joined hardly any...actually "none" of...social networks, other than Foodbuzz! All the other ones, which I did join, I forgot my password, or even the name of the site! For instance, just recently, I signed up for YELP...which is about restaurant, and business reviews. I did upload some restaurant photos, but have not posted a review yet. Also, Taste Spotting...I forgot my password there, as well!...and there is another site...Foodieview.com! Well, I signed up for that too, but have abandoned it, and forgot all about it. There's Etsy shop, and on that one I'm still trying to figure out how to copy and paste a logo!

There's Stumbleupon where I would get all those blogs to my e-mail, to stumble it...when I'm still stumbling here on my own, trying to figure out all these social networks. I actually joined FoodieBlogroll at the same time I joined Foodbuzz, but there, I felt lost...did not know how to connect with other food bloggers. I guess Food Gawker, is the biggy of them all where you have to have impecable photos, or else it gets rejected...I heard. (did not try out for that one either.) One very good networking I did sign up for is the Very Good Recipes, where you just register, and they do all the work for you to upload your posts!

A little preview of  my Hungarian Kifli that I made today for Thanksgiving to take to our hosts' house

So, I wish you all, here in the United States, and in other parts of the world where you reside,
A Blessed and Happy Thanksgiving, and may you have a safe one as well, if you are traveling!
Hugs, to all!
Elisabeth

Alexia Foods Cooking Demo, and Gala Dinner

When you are attending a Gala Dinner, just make sure it's actually a GALA! According to the Webster Dictionary, it is referred to, as: Festive Occasion, Celebration, Special Entertainment, and Showy...and that it was! Anything less than that would not have been the proper name for this festive occasion, hosted by Alexia Foods!

Yes, all these flavors of Alexia's fries, were served for the appetizer course, open bar, and afterwards, the Cooking Demo, by Chef Tyler Florence, and the Gala Dinner. Doesn't this sound exciting, already?...you bet it was!

Jo, and Angela munching on the yummy Alexia french fries!

Such a fabulous cocktail party...and afterwards the GALA CELEBRATION!...from left to right: Joanna, from Chic&Gorgeous, and Angela, from Fab Find Foodie, who was a finalist in the Alexia french fries creation!

Getting the stage ready for Chef Tyler Florence to demonstrate a simple, and delicious Pork Chops dish, made gourmet!...(sorry, no photo of the dish)

Watching the cooking demonstration, so amazing, Chef Tyler Florence making this simple dish with such style, grace, and so comfortable, with such ease, was so nice to watch. The did show the the dish on the large screen, but my photo turned out blurry, so I had to delete it!

The table setting was so elegant, the appetizers were divine, and starting with the first course: Bibb Lettuce Salad, with Honey Roasted Pears, Glazed Pecan, and Bleu Cheese Vinaigrette

For the Entree: Brandt Beef Farms Filet Mignon, and Meyer Lemon Roasted Prawns...Heirloom Carrots, Celery Root Puree, and Peppercorn Demi Glaze. For an entree: as amazing as this, I tend to forget that I shouldn't consume eating a lot of beef. (well, maybe once a month)...I just exceeded my limit...guilty, but a happy feeling!

For dessert: Scharffen Berger Chocolate Mousse, Sourdough Bread Pudding, and Cowgirl Creamy Cheesecake...yumm!

Totally forgot to add this photo, from the Gala Dinner held at the Grand Hyatt Hotel (not a very good photo, so dark in the room, but you can get an idea of the large turnout for this event!

...and for my dinner companions, Chef Dennis at A Culinary Journey, with Chef Dennis , and the sweet, and lovely Gina, from SPCookiequeen.

Across the table, lovely Joanna, from ChicGourgeous...whom I had the pleasure of meeting up in person, all the way from Malaysia. Now, do you see how far bloggers were willing to travel for this special 3rd Annual Blogger Festival?
A huge thanks to Foodbuzz, for making all the possible to bring so many food bloggers together!

Can't leave the photo of myself, and Chef Dennis! He is every bit of nice, as he is on his blog, Such an honor to have him as a dining companion, and to meet him for the first time!

Afterwards..."girls nite out"...upstairs from the Grand Hyatt Hotel, from the 36th floor, a final cocktail! Emily, and Gina, in the background!  Cheers!...Salute!...Salud!...Egészségedre!

Back at our hotel room...before turning in for the night, couldn't resist taking a photo of the night scene. I'm such a fanatic for view photos, and my little trusty Canon camera does take great photos in pitch darkness, as long as there are lights in the background!

This is the sunrise scene, at approx. 6:30am, Sunday, Nov. 5th...our final day for meeting up at the Farewell Brunch. I hope you don't think I'm a lunatic for taking all these photos (don't answer that.LOL) I'm an early riser, actually it was one hour ahead...changing the clocks back, 1 hr.
My next, and final Foodbuzz last event, coming up, and more photos to show you of the city, from the open two Decker tour bus!
Until then, have a wonderful day!

I Left My Heart, in San Francisco!

You all remember the song..."I left my heart in San Francisco?"...or I left my heart at the 3rd Annual Blogger Festival, in SAN FRANCISCO//NOV 4-6, 2011... hosted by Foodbuzz!

For the last 3 months, I've been planning to join this exciting event, since I missed the 1st and the 2nd event for the last 2 years. It was a sudden decision for me, but once I decided to attend, there was no "backing out." Besides, my food blogger friend Joanna, of ChicGorgeous told me that she is planning to attend, all the way from Malaysia, and asked if I would like to be "roomies" with her to split the cost. After all, the Grand Hyatt Hotel, at a great discount, and split by two people is more affordable, and very luxurious!

The fifth building from the left, on the 17th floor, is where we stayed, overlooking the most beautiful view of the city, and a portion of the Bay, Very elegant, and I must say a perfect room assigned to us with a fabulous view!
Such an amazing place to hold the 3rd Annual Blogger Festival.

So, this is the spectacular view from the Grand Hyatt Hotel, from the 17th floor. You can see a glimpse of the Bay, behind the skyscraper buildings. As for the weather...around 61 degrees F in the daytime, and about 47-51 at night, wind blowing every day. A little "nippy" for this Florida girl! Good thing I packed a warm light jacket, sweater, and the best...my trusty little windbreaker light coat, that really protects you from wind, and rain, which we also experienced, and sunshine, as well!

Another view from our room, through the full length window... one of my favorite stores, Macy's, staring right at me! So far, I'm just showing you the immediate view, as we settled in our hotel...wait till you see all the foods, provided by the Foodbuzz team, Alexia, and Godiva Coffee!

Spacious large room, with 2 Queen size beds, a large flats screen T.V, and the view!...did I mention the view?...of course I did...just cannot get over the magnificent view!

My beautiful friends...Gina from SPCookiequeen, and my roommate, and friend. Joanna from ChicGorgeous

Our first stop was at the Terra Gallery, for the Welcome Reception, to meet up with all the attending foodies, and start out the feast with appetizers, and an open bar. I just stayed with my Chardonnay wine. Such a great turnout for this event!

Endless appetizers, fresh veggie crudities, and dips. This is where people were mingling around! You might recognize a few people in some of these photos!

Here we are having all these fabulous dinners upstairs. This is from the Comfort food station...sponsored by Electrolux. Tuscan Beef Stew, with Honey Cornbread!

Housemade Beet Ravioli, Wild Arugula, Fine Herbs, with Shaved Holly Springs Aged Goat Cheese...Yumm! This was to "die for" delicious!

This is one of my favorite photos...waiters bringing endless food, and some of the bloggers self serving, at the Buffet Station!

This is the "small plates" Action Station, serving Glazed Marin Sun Farms Pork Belly, and Pan-Seared Day Boat Scallops.

Glazed Marin Sun Farms Pork Belly...Broccoli Puree, Wood Roasted Florets, Pickled Shiitakes and  Chile Morita Vinaigrette.

Chefs, plating the small plates with the Glazed Pork Belly!

Jennifer Che (Tiny Urban Kitchen) winner of the 2010 Project Food Blog Competition...with some encouraging words!

This has been part of Day 1...haven't even shown you the dessert station from the Foodbuzz Awards Dinner yet. I will be posting it tomorrow! It's getting very late, I'm still tired from the trip, and the 3hr time difference, which really isn't too much!
All in all, I can't seem to stop talking about my trip, and the Foodbuzz people for making this event so successful, and thanking all the sponsors as well, for their generosity to participate in the 3rd Annual Blogger Festival. Also, I am so sorry for not being able to comment to my food blogger friends, since I was so busy enjoying the festivities and meet up with my food blogger friends, and getting to know new bloggers, as well!
I am so glad to be back in my little S. Florida city...no sky scraper building here...among other strange but interesting things I noticed in San Francisco, which is not food related!
Will catch up with more, in at least 3 parts...Nite, nite!