Friday, May 7, 2010

Featured Friday, Volume 1.5

Featured Friday Logo by Taste As You Go

I know it's been a while since I've published a Featured Friday post. Between traveling, maintaining order at work, making preliminary plans to move, and counting down to my 30th birthday, I've been a little busy. Forgive me.

Variations on a Theme


Reading about BBQ Chicken Pizza on How To: Simplify made me reminisce about my own recipe for Barbecue Chicken Pizza, a recipe I published back in the early days of Taste As You Go. Two distinct variations on a theme... two great ways to prepare pizza at home. Both recipes work well for using up leftovers, too!

Why Buy What You Can Make at Home?


Okay, I confess. I'm a bit of a granola bar addict. They're perfect to throw in my bag when I'm on the go. And, since they're relatively healthy, I don't feel guilty about snacking on them. But as much as I love to eat granola bars, I've never once tried to make them in my own kitchen. That may all change now that I've read about the Granola Bars from Buns In My Oven. Karly makes it look so easy that I may never buy granola bars from the store again!

Birthdays = Cupcakes


With my birthday coming up, my mind is on sweets. Cookies. Cakes. Cupcakes. I want them all. And when I saw the Chocolate Cupcakes with Milk Chocolate Sour Cream Frosting from Baking Bites, I secretly wished that someone in my life would also see the recipe and surprise me with a batch on my big day. Because, seriously, what's a birthday without cupcakes? I love remembering all the cupcakes I ate as a kid when my classmates had their birthdays -- those days were the best.

Anyone willing to bake me some cupcakes? Pretty please? A girl only turns 30 once... (Thank goodness!)

Life without Garlic? Hell No!


I'm with Viviane of Food & Style. I would never want to think about life without garlic. So when I saw her step-by-step instructions (with photos) for Garlic Confit, I about died and went to heaven. The gears in my brain started turning at a frantic pace as I began to think about all the ways I'd use that garlic if I prepared the confit. And I'm sure, when no one was looking, I'd reach into the jar and eat some of the cloves as is. I love garlic, and I love Viviane for turning me on to this condiment!

Since I'm throwing myself a birthday party next Friday, traveling the following Friday, and enjoying the Memorial Day weekend the Friday after that, it may be a while until I write another Featured Friday post. Hopefully I'll be back on a regular posting schedule in June. Thanks for reading, everyone!

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