Category Archives: Awards

Sisterhood of the World Bloggers Award


My second blog post of the week is to say thank you for the Sisterhood of the World Bloggers Award nomination.

So exciting!


My thanks to Carla Sue at eat sweet for the nomination.  Carla Sue makes the most dangerously scrumptious sweet treats.

Because lemon is my current hot ingredient,  I have Carla Sue’s  Lemon Poppyseed Muffins at the top of my list to bake…

lemon-poppyseed-muffins     CarlaSue_white-chocolate-and-raspberry-cheesecakes

…followed immediately by her White Chocolate and Raspberry Mini Cheesecakes – because a good cheesecake is divine!

The best part of receiving a blog award is the opportunity it gives you to nominate your own list of bloggers to receive it!  Here is my list:

So congratulations all, and thanks for the entertainment and inspiration in your blogs!

Rules for the Sisterhood of the World Bloggers Award (if you choose to accept)
1. Provide a link and thank the blogger who nominated you
2. Nominate 10-12 blogs that you find a joy to read
3. Provide links to these nominated blogs and kindly let the recipients know that they have been nominated
4. Include the award logo within your blog post for the award

The Liebster Award


Sometimes I think of my blog as one of my pets.  I spend lots of time with it, play with it, offer a range of food options, and generally do my best to look after it. And unlike my furry bewhiskered pets, my blog never leaves stinky surprises lying around waiting for unsuspecting visitors to tread in them!

So I am quite fond of my online pet, and like any proud pet owner I am always thrilled when it gets an award!

Last weekend I was doubly thrilled and excited to receive 2 award nominations: the Liebster Award and the Sisterhood of the World Award.


It was the lovely Judit from When Judit bakes… bread and better… and bakes some more who nominated me for the Liebster Award.  Judit is fabulous. She bakes wonderful breads (one of my current baking obsessions) and all sorts of delectable baked treats.   Two of Judit’s recipes on my must bake list are the Harvest Medley Cupcakes

OLYMPUS DIGITAL CAMERA Judit sourcream buns

and her Sour Cream Sandwich buns. So thank you Judit for a blog with a difference and with mouth-watering recipes (and the lovely nomination)!!

An award comes with questions to answer.  I grew up in the US and Australia, and I have never known what I wanted to be (still don’t).  Favourite flavours come and go, at the moment it’s lemon.  Favourite colour is equally variable, but blue always features. It’s so long ago since my first baking experience that all I remember is that it was cookies.  Hazarding a guess they would have been chocolate chip. The taste of the perfect cake?  Chocolate, vanilla, nut, syrupy fruit, coconut… the taste choices are endless and not to be judged.  Flavour is to be definite, texture is key.

Dreams? So many, some realistic some just fantasy, but always there. Fairy tales are about wanting everything to be perfect and to have a happy ending.

I love trees. Trees are proof of the perfection of nature. They are beautiful, majestic and grand.  There are trees for anywhere and everywhere, for every taste and every style.  The perfect rainforest has smooth barked trees up to the sky, kangaroos, wombats, birds everywhere and no leeches. I fear the disappearance of trees and rain forests. And bugs… definitely fear bugs.

So who can I share this award with?

And here are some things I would like to learn about you!

  • Why blog?
  • Where does your inspiration come from?
  • Where did you grow up?
  • Where would you love to visit?
  • Mountain, ocean or lake
  • Favourite childhood meal
  • Favourite food to cook
  • Most must have ingredient/s
  • Favourite kitchen tool
  • Best way to unwind and relax
  • Importance of facebook, Twitter and Pinterest to your blog

Next post, Sisterhood of the World Award…

A soup and another award nomination!


The wonderful summer break is about to come to a close after weeks of sun and surf, boating and seafood, and fun times with friends.  The kids return to school next Wednesday, and  I dread the return to routine (although it’s a pretty shoddy semblance of routine that’s followed in our house!) that must come with the return to reality. But it has been a lovely start to the year.

2013 Summer Break

Adding to my sense of well being receiving another nomination for blog award!  Always very exciting and validating. It’s a funny thing, but each award nomination I have received has come while I have been having fun at the coast.  I must go down there more often…!

Because this is actually my second time nominated for the Versatile Blogger award, I thought that rather than formally accept it, I would like to share some thoughts on the blog / blogger who nominated me.

The nomination came from Feed the piglet… . I have followed this blog for some time now.  I have to confess that I started to follow it because I couldn’t resist the name, but there are lots of lovely and healthy recipes to be found, entertaining tales and really fabulous photos. I go to this blog often when I am seeking inspiration.  The recipes are generally easy with ingredients that you have to hand or are easy to obtain, but often have something a bit different in them – some unusual or unexpected combinations of flavours.

I have added a number of his recipes to my ‘must make’ list – next is the Eggplant and Mushroom Pate, which looks mouth wateringly good.  The other day I made the Leek and Parsley soup (version 2), and it was delicious.  What really grabbed me was the idea of combining the soup with melted brie on toast.

Leek and Parsley Soup

Recipe, (as slightly modified from Feed the piglet…)

  • olive oil for sauteeing
  • 2 large leeks, trimmed and washed well
  • 200 g salad potatoes, washed
  • 1 stalk celery and 1 zucchini, chopped (not in the original but I needed to use up!)
  • 700 ml water
  • 2 vegetable stock cubes
  • 1/2 t chilli powder / flakes (I omitted this so that my little one would eat it)
  • 1 bay leaf
  • handful fresh parsley, chopped
  • single cream to serve

Saute the leeks, potatoes and celery for about 15 minutes on a low heat, then turn heat up to medium.  Add zucchini and cook for another 5 minutes. Add water, stock cubes, chilli, bay leaf and about half the parsley.  Bring to the boil, and cook until all vegetables are fully cooked.

Remove from heat.  Take bay leaf out and blend the soup til smooth. Taste to see if any salt or additional parsley are required.  Blend again if necessary, and return to pan. Re-heat to serve.   Add the cream to thin the soup if necessary – the cream is optional, it tastes lovely without too.

I served with the brie on toasted ciabatta and the combination was magic!

So thank you to Feed the piglet, for the nomination and the inspiration!