Fiesta Friday #114
It’s hard to believe it’s Friday already! How is that possible?!
Just a few weeks ago, I was complaining about how slow things were moving, but now everything is flying. Which goes to show that time is relative. Unlike the speed of light.
Okay, stop. This isn’t a science lesson.
This is Fiesta Friday. Land of the free, home of the brave.
Wait. That’s not it, either.
This is Fiesta Friday. Where food + friends = fun.
That’s it! Now I remember! Do you remember?
So, gather round, friends, gather round! (Or is it gather around? Oh, never mind, this isn’t a grammar lesson, either.)
Let’s have some fun, with lots of food! ‘Coz that’s what life is all about!
“Michelle’s cake was a work of fun and whimsy–her description of it as part Willy Wonka and part Dr Seuss was right on point. Set aside the subtlety and elegance–it takes a great deal of spirit to celebrate your thirtieth birthday by celebrating your inner child!” — Laurie
“This cake!! Call me obsessed. And speechless. So I’m just going to echo everything Laurie said. Since she described it so manifestly precise.” — Angie
“This is such an informative post. I’ve heard of salt blocks vaguely, but I’ve always thought they’re just, you know, salt blocks! A slab or block of salt you can set your food on. Either that or a chunk of salt for livestock. I had no idea they made them into bowls and cups! Now I’m on a quest to get hold of one of these cups.” — Angie
“So, this is like the Italian Easter Bread, except it’s manyfold better. With mascarpone and raisins filling and sumac dyed eggs! I’m completely bowled over!” — Angie
“This was summer encapsulated in a bar! The flavours and colours were both incredible, and Lily provided suggestions as to how this base recipe could be easily adapted to so many other fruits and flavour combinations.” — Laurie
“This was full of creativity. Petra is the master of applying ingredients in creative ways…she used the crab meat as a filling and then the shell for a broth, and the avocado was represented by the roll and by a rich and delicate avocado mousse. The end result was stunning!” — Laurie
Now, let’s party! Join Fiesta Friday #114 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs. My solo co-host this week is Jhuls @ The Not So Creative Cook
If you’re new to Fiesta Friday, please read the guidelines