Btw, I recently noticed that when I replied to your comments via iPhone, the emojis showed up as question marks on the blog! I had no idea, duh!
So if you were getting question marks from me, it only meant I was blowing you kisses, k? Like this –>?
But now I realize I looked like a fool with all the question marks. What a moron ??? See, doesn’t that look stupid?
It was supposed to look like this:
What a moron ???
I’m such a dumb dumb! Oh, well…it’s not like you didn’t know that before, anyway. So, I’m good ? I’m among friends here, anyway. Right? < — This one is a legitimate question mark.
And with that, may I request more of you to be cohosts, please… Be involved and participate, please… Ain’t no fun having a fiesta without participants’ involvement.
I promise you that it’s easy to host/cohost. And the benefits and fun (the fun!) outweigh the time invested. Ask past cohosts if you don’t believe me.
Thank you, dear friends, in advance.
And now, features!
“An absolutely delicious-sounding and light but filled-with-flavor recipe, starring one of my favorite vegetables, mushrooms. As soon as I saw this I knew I had to save the recipe, it looks so good!” — Petra
“Ditto, Petra! You took the words right out my mouth!” — Angie
“I have to give credit to Petra, my fellow co-host this week, for her amazing lobster creation. Petra fills her lovely blog with creative dishes and her adventurous use of the lobster shows why her blog is so inspiring to others. No ingredient is off-limits for Petra.” — Laura
“She did it again! I actually ran to the grocery store to get lobsters because of this recipe! They didn’t quite make it into ravioli, though, shhh…” — Angie
“Although on the simpler (and healthier) side of desserts that’s actually what I love about this pie from Ruta. Easy to make, no fancy ingredients or techniques needed. I’m also impressed that the pie uses sour milk – like kefir – a dessert packed with good bacteria, now that’s worth sharing!” — Laura
“I’ve seen lots of cherry packed blog posts recently and this pie from Shinta really stood out. As Shinta herself says, her tart is firm and crumbly on the outside and soft inside. And did I mention the cherries are bathed in dark chocolate? Yum!” — Laura
Now, let’s party! Join Fiesta Friday #180 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your cohosts this week are Tracey @ My Baja Kitchen and Jhuls @ The Not So Creative Cook
If you’re new to Fiesta Friday, please read the guidelines.
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