The Ardent Epicure

An Ode to the Pleasures of Food

Crispy Polenta and Black Bean Cakes
 with Herb Flower and Pineapple Mint Pesto
and Coconut Crusted Mango Fries


The "Virtual Restaurant " Marishky is celebrating it's Grand Opening and
serving up some Mango delights. Along with a few other goodies :)


Some of you may remember last month when we posted a teaser for this
month 5 Star Cooking Challenge...Hosted by Natasha of 5 Star Foodie
and Lazaro of Lazaro Cooks.

 Our theme for this month was
"Restaurant Wars". We were grouped up into teams of three, then given
the task to come up with a theme for our Virtual Restaurant
and/or an ingredient theme.

Along with my team members Marisa of Cook's Book and Kym of
Free Spirit Eater. We were each given the task of preparing a dish based on
 our chosen theme. Marisa would be serving up the appetizer, while Kym would
 be dishing up the dessert, leaving me to prepare the main course.
So please stop over for a visit and see what tasty delights my team
members have come up with.


I chose to do not one, but two different crispy cakes...
Then to heighten out tropical feel just a tad, we are drizzling these cakes
with an edible herb flower and pineapple mint pesto. The pesto has an add
of both fresh as well as candied ginger, giving it a slightly sweet but spicy notes.

Now to highlight our chosen ingredient, we are going to add mango nectar
to both the pesto as well as the black bean cakes. But we are not
stopping there, after all it is our "Theme Ingredient"! So my friends
we have created an additional dish to go along with our crispy
cakes, in the form of Mango Fries!


What you will need:

For the black bean cakes
2 cups dry black beans, soaked
4 gloves garlic, finely chopped
1 large portabella mushroom, grated
1/2 teaspoon salt
1/2 teaspoon ancho chili powder
1/2 teaspoon cumin
1 tablespoon mango nectar
1/2 tablespoon sunflower oil for frying


For the polenta cakes
36 ounces water
1 teaspoon salt
1 cup cornmeal
1 1/2 tablespoons fresh sage, chopped
1 teaspoon black pepper, crushed
1/2 tablespoon sunflower oil for frying

For the pesto
1/2 cup pineapple mint
1/2 cup edible herb flowers
1/4 cup sunflower seeds, toasted
1 tablespoon candied ginger
1/2 tablespoon fresh ginger, grated
1-2 tablespoons mango nectar
Sunflower oil

For the baked mango fries
2 large ripe magoes
2 eggs, beaten
1 cup coconut flour
1 cup unsweetened dried coconut, shredded

*Note: Both the black beans and polenta can be made ahead and
stored in the refrigerator overnight. 


Let's get cooking:
For the black bean cakes
Begin by preparing your beans that have been soaked overnight. Place beans
in a medium sized covered with water. Bring to a boil the reduce heat, simmer
covered on low heat for about 1 1/2 hours, or until tender.

Once beans are done, place in a bowl and allow to cool to room temperature. In
 the meantime lightly sauté garlic until translucent.

Lightly mash beans then add shredded portabella, garlic and spices.
Slowly add mango nectar a bit at a time, mixing until incorporated.
Lay bean mixture out on a board or flat surface covered with parchment.
Mold mixture into a flat rectangle about 1/4 inch deep.

Using a pastry or cookie cutter, cut into desired shapes. In a frying pan
place a small amount of oil until hot. Fry over medium/high heat
on each side until crisp.

For the polenta cakes
Bring water and salt to a rapid boil over high heat. Reduce heat to
medium/low until water comes to a simmer. Slowly add cornmeal while
a small amount at a time, continually stirring. Continue to simmer, stirring
frequently for about 30 minutes, or until you have a thick semi firm
consistency. The polenta should easily pull away from the sides
of the pan when done.

Fold in chopped sage and cracked pepper until incorporated.
Place slightly cooled polenta on a board or flat surface covered with
parchment. Mold mixture into a flat rectangle about 1/4 inch deep.

Doing the same as with the black bean cakes, cut into shapes,
then fry in a small amount of oil until crisp.

For the pesto
Place sunflower seeds in a small food processor, pulsing a few times
until coarsely ground. Add edible flowers, ginger and mango nectar
again pulsing to incorporate. Slowly add sunflower oil in a steady
stream until you have reached desired consistency.

For the baked mango fries
Slice mango into long strips. Place eggs, flour and coconut into
3 separate bowls. Dredge mango slices through the flower,
shaking off any excess. Now into the egg, again shaking off
excess. Then coat with shredded coconut.

Place crusted mango slices onto a prepared baking sheet.
Bake at 375 for about 15 minutes, or until coconut
is slightly browned and crispy.

Serves 4


Enjoy~
Alisha~Magic of Spice

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Maitake Mushroom and Fresh 
Garbanzo Bean Tacos with
 Avocado and Wasabi Yogurt Sauce


There is a bit of a story behind the creation of this taco...It starts off with a
trip to the farmers' market. Now the farmers' market was a delight, with
 so many fantastic finds that us food loving beings desire at a fingers
reach. And then there are the other things that draw our attention,
and for many that would be the Food Trucks.

So this veggie foodie tried her hand at a Food Trucks mushroom taco...
I just have to say that somewhere at sometime, someone said that people
who do not eat meat "Hate Flavor"...is there any other possible reasoning
behind the fact that vegetarian food is generally prepared with the
apparent goal of achieving the approximate taste of dry stale wood?


OK, I am over it now, and I decided to semi re-create what I was hoping
to experience the first time around. And I will assure you, vegetarian
or not this is a taco that you will enjoy...and if you are like me,
more than once or twice :)

Young or Spring Garlic is one of the wonderful players here, and I am in love!
It looks a bit like a cross between a leek and a scallion, and can be used in
much the same way as you would the former. It has a far milder taste
than traditional mature garlic, and is sweeter as well.

We have some fresh garbanzo beans/chickpeas here as well and they
are a delightful spring offering with their bright mild flavor. They are
wonderful raw or equally delightful in a sauté, or in most any way
you can devise...they will happily accommodate.


Then of course we have our star...the maitake mushroom. These beauties are
my favorite mushroom, as many of you long time readers may already know. I
mean, how gorgeous are these babies? They have petal like sections that
have a smooth spongy looking velvet underneath. Along with a nutty flavor
and are meatier than one would suspect, so they are a wonderful substitute
for the portobello. Yet at the same time they offer a more delicate
 flavor, so they work beautifully in more refined recipes as well. 


For our sauce I went with a yogurt and avocado base, adding a bit of heat
with some wasabi. Then some of lime, followed up with a few more
 fresh garbanzo beans...and we have delicious in the making :) 


The primary seasonings are the wasabi powder used in the sauce. But then we
we also have a unique salt in play here. The salt is a "Solar Dried" salt. This salt
 comes from the Baja Coast and is said to retain more of the natural trace
minerals due to the particular drying process. You may also note in the
 image below, that it has almost a fluffy snow like texture. This
 texture makes it ideal for adding minimal salt with a greater
seasoning impact when used as a finishing salt.


What you will need:
For the tacos
2 tablespoons extra virgin olive oil
3 cloves garlic, minced
2 stalks fresh garlic, roughly chopped
(use bulb and tender portions of the green)
14-16 ounces maitake, torn in large pieces
1 cup fresh garbanzo beans, shelled and halved
1/2 lime, juiced
1 teaspoon cumin, lightly toasted
1/2 teaspoon solar sea salt
1/4 teaspoon white pepper, finely ground
8-10 fresh lemon balm leaves, torn
1 small bunch cilantro trimmed, leaves and stems torn
8 corn tortillas

For the yogurt sauce
1/4 cup fresh garbanzo beans, shelled
5-6 ounces Greek nonfat yogurt
1 ripe avocado
1/2 lime, juiced
1/2 teaspoon cumin
1/4-1/2 teaspoon solar sea salt
1/4 teaspoon wasabi powder
2 tablespoons hot water
Blender or small food processor


Let's get cooking:
For the tacos
Begin by heating a small skillet on medium high until hot, add cumin while continually
moving your spice around in the pan. This should only take a few moments to lightly
toast until just fragrant.

Next take a large skillet or sauté pan and heat over a medium high flame, until hot.
Add oil and allow it to begin to sizzle a bit. Add minced garlic while continually
moving it around the pan until fragrant and just translucent.

Add chopped young garlic to the pan and toss a bit, then mushrooms doing the
 same. Continue to toss until mushrooms begin to release their juices. Continue
 cooking, tossing frequently until most of your liquid is absorbed. This should
 only take a minute or two.

Add fresh garbanzo beans and lime juice, toss to incorporate. Now add
seasonings until the garbanzo beans are just tender and mushrooms
begin to brown slightly 3-4 minutes or so.

Add lemon balm and cilantro, continuing to toss until leaves are
wilted and there is no longer any liquid in the pan. Set aside keeping
the mushroom mixture warm.

For the yogurt sauce
Begin by placing your wasabi powder in a small cup or bowl. Add hot
water and allow to stand for about 5 minutes.

Using a blender or small food processor, purée garbanzo beans
until smooth. Add remaining ingredients until smooth.

Note* If using the sauce for these tacos, you can make the wasabi paste
while you are preparing the mushroom mixture. For best results
serve chilled or room temperature.

Serves 4


Enjoy~
Alisha~Magic of Spice

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Spring Greens Stir-Fry~A Guest Post


Please join me over at my wonderful friend Lazaro's site for a guest post on using
 some farmers's market finds in a lovely stir-fry. You can find the guest post here, 
along with a recipe for this not so traditional stir-fry :)


We will be talking about a few fantastic greens that you may find at your local
 spring markets, with an idea of how to use them :) Like these chrysanthemum
 greens pictured above...more than just a pretty face here :)

So please join me over at Lazaro Cooks, home of my wonderful and talented 
friend Lazaro. There you will find a wonderful culinary journey to explore!


Enjoy~
Alisha~Magic of Spice

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Food Photography "A Perspective"~ 
Setting the Mood with Faith Gorsky Safarini

Above photo property of theardentepicure.com

Welcome to the second addition of  Food Photography "A Perspective"~ 
Today we have a wonderful guest who is going to show us how the use of color
can set the mood in your food photography. If you miissed our first addition
you can see it here Food Styling with Nancy Lopez-McHugh.

So please join us in welcoming my lovely friend Faith of  An Edible Mosaic...
Faith is not only a talented photographer, but an amazing cook and food writer.
But before we move on to the tutorial, Faith has some news to share with us,
 so we thought that a little interview might be fun :)


TAE~I know you have some exiting news that came about recently; can you share a bit about that with our readers that may be just hearing of it?

Faith~I am thrilled to say that Tuttle is publishing my first cookbook this fall! I am a food blogger so this next step into the culinary world was huge and very exciting for me.

TAE~The book is available for pre-sale now correct? And what is the anticipated publishing date?

Faith~Yes, the book is available for pre-order on Amazon; if anyone is thinking about ordering a copy this is a good time because it’s currently on sale! (Here is the link on Amazon for anyone interested). The anticipated publishing date is October 10, 2012…I’m waiting on pins and needles!

TAE~Writing a cookbook is a pretty big undertaking, what motivated you to take that big step forward?


Faith~I’ve had a passion for cooking for as long as I can remember, but I don’t have any formal culinary training; for a long time my blog was the only outlet I had for my passion. As I continued writing my blog, it blossomed into what I like to think of as a reflection of the way I eat, with an emphasis on healthy, seasonally-focused meals based on not only updated classic American fare, but also international favorites. After a while I started to realize that my approach to food was unique and I wanted to share it through another venue; once the idea of writing a cookbook entered my mind I couldn't get it out. I wrote up a proposal (check out this post on my blog for information on the process of writing a book proposal) and started submitting it to publishers; it was a slow process, but eventually I got a book contract.

I realize that it’s probably the aspiration of a lot of food bloggers to one day write their own cookbook, which is why I’m writing up a series of posts on my blog that details each step of the journey. Here is Part 1, "Finding Your Story", and  Part 2  "Writing Your Book Proposal". I am also writing Part 3, Finding a Publisher and Part 4, Writing Your Book, so please stay tuned on my blog or check the bottom of
My Book page periodically for links to these posts.

TAE~For those that are looking to pre-order or purchase the book, what type of cuisine or dishes will we be looking forward to?

Faith~The book has about 100 Middle Eastern recipes, with a focus mainly on dishes from the Levant (i.e., Syria, Lebanon, Jordan, and Palestine), but also a few recipes from other areas of the Middle East. After marrying my husband (who is Middle Eastern), I was fortunate enough to have the opportunity to visit the Middle East four different times, each time learning more about the culture and falling in love with every aspect of it – especially the cuisine! Also, I am incredibly blessed to have a mother-in-law who is not only a fabulous cook, but also a patient teacher who was willing to teach me anything and everything I could ever possibly want to know about Middle Eastern cooking.

The recipes in the book are authentic Middle Eastern (most of them passed down to me from my Syrian mother-in-law), but streamlined just a bit for the way we cook today, with unique ingredients demystified and cooking techniques anyone can follow. I’ve also included a bit of culture in the book (because it’s so tightly intertwined with cuisine), including some of my own travel experiences in the Middle East.

A few of my favorite recipes from the book include: Sumac-Spiced Chicken (M’sakhkhan); Herb Salad with Tangy Dressing and Croutons (Fattoush); Spinach Turnovers (Fatayer bil Sabanekh); Eggplant Dip (Mutabbal Batinjan); Spiced Cheese Balls (Shankleesh); Vegetarian Stuffed Grape Leaves (Waraq al Ainab or Dawali); Stuffed Marrow Squash (Kousa Mahshi); Creamy Chickpea & Yogurt Casserole (Tissiyeh or Fetteh bil Hummous); Fish Pilaf with Caramelized Onion (Sayadieh bil Samek); Spiced Rotisserie-Style Chicken Sandwiches (Shawarma Dajaj); Lamb & Bulgur Wheat, With Several Variations (Kibbeh); Cheese-Filled Pastry Cake (Knafeh bil Jiben); Sesame Fudge (Halawa); Grape Syrup Drink with Sultanas & Pine Nuts (Jallab); and Tangy Yogurt Drink (Leban Ayraan).


Hello everyone! I’m Faith and I blog at An Edible Mosaic. I want to give a huge thank-you to my sweet friend and our lovely host, Alisha, for inviting me to be part of her photography series…I am honored, Alisha!

As food bloggers/photographers, we ultimately want to inspire our readers to get into the kitchen and try our recipes (or at least get into the kitchen, for starters :). So how do we do that? It starts with good food, of course, but there’s more to it than that. I try to make my photos personally meaningful by setting a mood. 

There are many different ways to set a mood through props; even the choice not to use props can be used to imply a certain mood (clean, crisp, simplistic, minimalistic, organized, etc.). However, I’m going to focus on the use of color since it’s one of my favorite elements of a photograph to play with when I’m trying to tell a story or convey a mood. For instance, think about a simple bowl of cherries. A white bowl of dark red cherries on a white linen background can set a light, summery mood, while a dark dish of dark red cherries set on a dark-stained, weathered-looking wooden table can suggest a feeling of indulgence. The color of the cherries remains constant, but the other colors in the photo evoke different feelings and depict a story.

To fully be able use color to our advantage, we first have to understand a little bit about it. I sometimes revisit the color wheel, which is a helpful tool for any photographer.

The Color Wheel

Opposite colors on the color wheel (complimentary colors) can make a photo pop, which is why the combinations red + green, blue + orange, and yellow + violet are all so pleasing to the eye. However, it can be just as impactful to use different hues of the same color to keep a photo monochromatic (for example, one of my favorite images is of a piece of dark chocolate sitting on a smooth, surface that’s just a shade or two different from the color of the chocolate, amid a few curls of chocolate). Also, using colors next to each other on the color wheel (analogous colors) is a good way to expand your photo’s palette.

For this tutorial, I put together color palettes using a few of my photos so you can see how color can be used to create a mood or tell a story; the colors in the palette next to each photo were pulled directly out of the photograph. (I got the idea from Pinterest, which is full of all kinds of useful ideas; you can check out
my “Color Inspiration” board on Pinterest to see what I mean by color palettes.) Here are a couple examples using complementary colors…

Rustic Cooking:  Complimentary colors like red + green are lovely together.

In the photo above I was trying to convey a rustic scene: you’re on vacation in a secluded area, maybe a quaint cabin in the woods. The dark brown wooden bowls, the lighter wooden slab that the bowls are on, and the pine-y rosemary mimic the view out your kitchen window. It’s dinnertime and you’re about to start cooking. Looking at this photo, you just know a cozy meal isn’t far away.

Beet-Citrus Salad

Beautiful yellow beets and oranges look elegant against an icy blue-hued fabric. Red onion and a few purple beets interspersed add an additional splash of color to the photo, as well as flavor to the dish. In the next photo I used a broad color spectrum to portray an idea…

Healthy Lunch

In the photo above I wanted to convey the idea of a healthy, well-balanced meal. When I think of eating healthy, I think of eating a full spectrum of colors…bright fruits and veggies and soft beige-colored grains. Notice the blue lid on my salad dressing container; it’s not edible, but it adds the little punch of color that was exactly what I was aiming for in this photo. Without that bright blue lid, I wouldn’t have the shade I needed to give the viewer the impression of a full color spectrum.

Another thing to bear in mind when thinking about color, is that certain colors evoke certain feelings, and in turn memories. In general, warm colors like red, orange, and yellow are mentally stimulating – and they stimulate the appetite as well. Cool colors like blue are calming and actually suppress the appetite. (For more information on the psychology behind how color affects appetite and mood, check out the following websites: Astro Nutrition, eHow Health, and Color Wheel Pro.)

In the photo below, red makes me think of spice, green makes me think of something fresh, and shades of blue and gray remind me of water and make me feel refreshed…

Spicy Fresh

As someone looks at the photo above, I wanted them to imagine eating the soup…how it would taste spicy at first, but have a nice balance and a hint of sweetness from cream; then a pop of flavor from the fresh cilantro garnish. A glass of water would be the perfect cooling end.

When you’re making seasonal foods, it’s a lot of fun to play with seasonal colors in your pictures to evoke a sense of the season…

Autumnal Hues

Where I live (Upstate New York), autumn is adorned with mostly two colors as the leaves change and fall off the trees: brown (a little blah, I know) and brilliant shades of orange (ok, there’s also a lot of crimson and yellow…which help make up for the brown :). The picture above is autumn in a nutshell to me; the little pumpkin in particular makes the photo and brings in the orange hues I needed to tie it all together.

Color-wise, spring is similar to autumn in that there’s a lot of brown, but with green replacing the orange…

Spring Tones

I see the picture above and think of budding trees in spring…still mostly brown, but green signs of life can be seen everywhere.

Don’t forget, you can take your audience anywhere you want through your photos…

Morning in the Middle East

Whether or not my audience has been to the Middle East, I wanted them to feel like they’re there the moment they look at this photo. The various shades of beige sand, the blazing hot orange sun against the brilliant blue sky, and the luxurious, richly-pigmented fabrics. Not only its color, but even the placement of the apricot jam – in the center of this photo – echoes the sun. (This photo is from my upcoming book; I had a lot of fun shooting it, and it’s one of my favorites. :)

So when you’re setting up to shoot a dish, first think about the mood you’re trying to portray or the story you’re trying to tell, and then you can choose colors to help paint that picture. The beauty of it is, the story you capture through your lens will be perceived and interpreted slightly differently by every viewer, which makes it meaningful to them in different ways.

I hope this tutorial inspires you to play around with color when taking your food photos. Thanks for reading, everyone, and Alisha, thanks again for inviting me! Happy photographing!


Thank you so much Faith for joining us here today with this beautiful
 addition to our photography series!

Enjoy~
Alisha~Magic of Spice

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9:31 PM

What's for Snack Time? Almondina Biscuits ( A Review)

Posted by Truffle Shuffle

Almondina~A Review and a Snack


We were recently contacted by Almondnia, who offered to send us a sampling of their products to review.  Almondina makes a wide variety of almond biscuits in many tasty flavors.  They sent us a selection of seven different flavors, but they also have more available on their Web site, including a yogurt-dipped version.


First off, here is a little bit of background information provided by the company:

Above images courtesy of Almondina

Almondina Brand
Yuval Zaliouk was a world renown musical conductor, and for the past two decades has been the owner of Almondina.  Zaliouk's company is based in Ohio and his  Almondina  cookies are sold in all 50 States and several foreign countries. 
Almondina distribution has expanded and is now readily available at stores such as Mollie Stone’s, Whole Foods, Sprout’s, Rainbow Co-op, Andronico’s, Trader Joes, Berkley Bowl, TJ Maxx, Marshalls and many others.   
These all-natural, wonderfully crunchy almond biscuits do not contain cholesterol, added fat, trans-fats, salt, or preservatives. Unlike biscotti, ALMONDINA Brand Biscuits do not have to be dipped. They are a delightful accompaniment for coffee, tea, soft cheeses and dessert wines, or just as an everyday snack. 

The Review 
Almondina brand biscuits are available in a variety of flavors, including original almond, cinnamon, chocolate almond, chocolate cherry, ginger, sesame, and bran.  Check out the Web site, or visit your local retailer to test them out.
I tried all seven types we were sent, and I found each of them to be quite tasty.  I first though they were going to be like a biscotti, a sort of Italian twice-baked cookie.  The biscuits resemble very thin biscotti.  However, they have a mouth feel more reminiscent of a cracker, and indeed (as you will see in our recipe) work very well as a replacement for a standard cracker.  They are also great with tea and coffee ( I had my samples with my morning coffee).
All of the biscuits are packed with almonds, but each flavor is unique.  My personal favorites were the chocolate cherry, which had a nice sweet flavor with the tart and tang of the cherry pieces; and the sesame, which had a deliciously-rich sesame flavor that lingered on my tongue.  The other flavors were great as well, so you'll have to try them all to find your favorite!
These snacks are healthy, delicious, and work great in a variety of situations, from a brunch platter, to a breakfast cookie, to a snack.  Whichever flavor you pick, you really can't go wrong!


Almondina Original with Orange, Cheese and Honey
We decided to use the biscuit more as a cracker replacement for our snack time recipe.  Here we took the bran Almondina and served them with orange slices, Delice de Mourgogne cheese (a cow's milk cheese from France, similar to brie), and drizzled with honey.  However, you can use your favorite cheese, and any type of fruit slices, such as apple, pear, or even cherries. 


Serve with additional slices of cheese and your favorite tea or sweet white wine (such as Prosecco).
For more information regarding Almondia brand products, please visit Almondina.com.  For more information regarding Yuval Zaliouk, please visit Zaliouk.com.  


And if you have not already done so, please check out our current giveaway for The New Green Smoothie Diet eBook Giveaway here.



Recipe and pictures by Alisha (Magic of Spice).
Review by Adam (Truffle Shuffle)

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1:37 PM

The New Green Smoothie Diet eBook Giveaway

Posted by Magic of Spice

The New Green Smoothie Diet
 eBook Giveaway plus a Sneak Peek


This new book written by Hilary Greenleaf, is an new way to "eat" your vegetables,
 or rather, drink them. Hilary is considered the leading authority on organic foods
 and considered America's #1 Organic Expert. She is the author of
four books, an educator, and nutritionist.

One of the unique features about these Green Smoothies, is that they have a
very specific proportion and combination of fruits and vegetables. And each of
these combinations is meant to target a specific health benefit or concern.
 And within each of these topics there is a list of information, as well
 as recipes for each health topic...

     Weight loss
 Detoxifying the body
  Increasing energy
Fight heart disease
Prevent certain types of cancers
Boosting the immune system
 Protection against diabetes
Making skin and hair beautiful 


The book also offers a few ways to not only boost the flavors of your Green smoothies,
 but target even more specific needs. For example an addition of cinnamon or thyme,
add even more heart health benefits. Did you know that Cinnamon is rich in
polyphenols, or that thyme has more antioxidants than carrots and tomatoes?

For additional tips and information on varied topics, you can visit Hilary's
website. You can also purchase a copy of  "The New Green Smoothie Diet"
for your Kindle here on Amazon.


The Giveaway:
For the giveaway, Hilary has generously offered 4 of our readers a free copy of the
 book, available in your choice of PDF, kindle, or iPhone/iPad formats. The giveaway is
 open to everyone worldwide and the 4 winners will be chosen by TAE randomly.
 The giveaway will be open until Midnight Monday May 7th PST. The winners
 will be announced here May 9th. *Update: These recipes Do Not require a juicer!

The Sneak Peek:
Those of you that are regular readers of TAE, will probably remember that I belong
to a cooking group "The 5 Star Makeover", hosted by Natasha of 5 Star Foodie
and Lazaro of Lazaro Cooks.  So some of you may have noticed that I did
not do a post for April's monthly challenge. But, I am not the only one who did
not post for our monthly event. In fact none of us did, and here is why...


We will be having a special Spring "Restaurant Wars" event, so we have all been
 divided into teams. My teammates are Kym of Free Spirit Eater and Marisa
of Cook's Book. Our restaurant affectionately titled "Marishky"  (Ma-Rish-Kai),
which is the meshing of our three names...and our theme is, you guessed it
"Tropical Paradise". Each team member will be providing a dish for our
menu and will be posting the last week in May, so stay tuned :)


Enjoy~
Alisha~Magic of Spice

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