I actually didn’t plan it that way, but things always fall into place for us at Fiesta Friday. I think it’s because we collectively give off positive vibes around here. I really believe that.
Not that I’m superstitious or anything…
But I don’t step on sidewalk cracks… always knock on wood… cross my fingers… throw salt over my shoulder… aaaand…
Avoid black cats at all cost!
But I’m not superstitious…
I just believe in positive vibes, that’s all. And definitely, good karma.
Anyway, can you believe it’s the 4th of July tomorrow? Whoa… it’s taken me by surprise! Once it hits 4th of July, it feels like Summer is almost over…
But! I can’t continue thinking negatively. Only positive thinking allowed! There’s still plenty of time to do all kinds of summery stuff.
Did you see my red, white and blue scones, by the way? That’s my summery stuff #1.
But enough about me, let’s move on to last week’s features, shall we? Did you get the chance to read these following awesome posts?
“These little tarts are just so pretty, the colors work so well together and I can imagine the flavors are divine as well. The crunch of the nuts and pastry, the soft peach and the fragrant rose. Delicious!” — Caroline
“Have you ever seen anything so pretty? I just fell in love with these tarts! And here’s a chance to use more of that rose water I have sitting around in the pantry.” — Angie
“I’d like to nominate Caroline’s Spanish-Style Stuffed Pork Tenderloin (fillet) for this week’s feature. Caroline was one of the co-hosts for Fiesta Friday #74, so I’m hoping that this will be allowed :-). At first glance, this dish seems like an arduous task, but Caroline assures us that it is not. The tenderloin is coated with a spice rub on the outside and the most delicious and vibrant colored stuffing inside. Apricots, parsley, pine nuts, fresh oregano and other herbs and spices enhance this beautifully presented dish. The tenderloin is marinated overnight and roasted on a fairly high setting for 20 minutes to ensure the slightly pink appearance. This dish looks grand enough to serve for a special occasion, yet can be incorporated into one’s weekly night favorites. Great going Caroline!” — Loretta
“This immediately caught my eyes, too! Pork tenderloin is my “nemesis”. Yes! I have a hard time cooking it. I always seem to OVERCOOK it no matter what. So I’m always looking for good recipes for it. And this one definitely sounds g-r-r-reat! Stuffed is the word! And what about the colors, huh? A meat dish never looks so pretty!” — Angie
“Laurie’s Fiddlehead and Chive Quiche has really got me wondering what other drafts she’s been hiding in her folder. She claims that she’s had blogger’s fatigue (something we can all attest to I’m sure), so she’s popped out of the woodwork and brought us these wonderful looking mini-quiches oozing with an explosion of flavors. Don’t you just love those mini-tart pans? I don’t believe I’ve tried fiddleheads before, perhaps I need to rush out and find some so I can attempt to make these delectable mini quiches. Each mini tart pan is filled with cremini mushrooms, red onion, aged cheddar, goat cheese and a whole lot more. The pictures do tell a story, and I feel sure all the readers feel the same about these flavorful, scrumptious looking tarts. Well done Laurie, please let us see some of the other goodies you’ve been hiding in your drafts folder.” — Loretta
“I know exactly how Laurie feels, except I can’t express myself the way she does. It’s as if she took the words right out of my mouth. I have many of those drafts she talked about. Except mine are not nearly as publish-ready and certainly not as interesting as Laurie’s. Why, just look at these wonderful tarts! If any of my drafts had photos and recipes like that, it would have been published yesterday!” — Angie
“Making banana ice cream has been on my list for a while to see what all the fuss is about, but mixing it with berries as Lili has done here gives such a stunning result, I might have to go straight for that idea first. Making it into a cute little pie with that tasty base is definitely a great touch as well. Looks and sounds fantastic!” — Caroline
“No ifs, ands, or buts about it, I’m making this! Pronto! That’s it! ‘Nuf said!” — Angie
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