Saturday, January 31, 2015

Extra crispy Thai-style sweet and spicy chicken wings

I'm not exaggerating about the post title , that's really the name of these uber crispy wings . When you think about it , in this finger lickin' dish beside having the protein , the chicken , there's also carbohydrates , the flour and tapioca combo ( breading ) so , all you need is some steamed or stir fried vegetables to have complete well-balanced meal , sounds good , right ?! Heh !     

I'm sure you know by now what makes chicken wings very crispy right ?! No ?! Tsk tsk lol  

To have that extra crispy texture is double dip or dredge the chicken in flour/tapioca mixture , baking powder is also added to make wings crispier and deep-frying them , of course ! As you can see above , those wings look really crispy but a bit puffed up , I reckon somebody had forgotten to shake off some excess breading *sigh*

One of the things that I would change in this recipe is to marinate it overnight and maybe add smashed lemongrass for more flavor . I marinated these wings for about 45 minutes and  that wasn't enough to give much flavor on the inside . The original recipe doesn't call for marinating the wings but I like my wings not only tasty on the outside but also the inside . 

I used tapioca starch in making the sweet and spicy sauce but I think using 1 1/2 tablespoon of it is too much . The sauce turns very thick as it cools down and I had to add another 2 tablespoon of water to thin it out . I guess you won't have any problem if using cornstarch . 

Please check original recipe @ Serious Eats

3 pounds chicken wings , combination of mid-joints and drumsticks
1 liter oil , for frying

For the sticky , sweet and spicy sauce :

1/2 cup rice vinegar
1/2 cup plus 1 tablespoon sugar
1/4 cup water
3 tablespoon fish sauce
1 tablespoon Chinese rice wine
3 cloves garlic , grated
1/2 teaspoon ginger juice , made from squeezing grated ginger
1 1/2 teaspoon chili flakes
1 1/2 tablespoon tapioca starch dissolved in 3 tablespoon water

3/4 cup rice flour
3/4 cup tapioca starch
1 1/2 teaspoon baking powder
2 large egg , beaten

* In a large mixing bowl , combine chicken wings with 2 cloves of garlic , minced , 1 1/2 teaspoon grated ginger , 1/2 teaspoon freshly ground black pepper and salt , to taste . Marinate for at least an hour or overnight .

* Place vinegar , sugar , water , fish sauce , wine , garlic , ginger juice and chili flakes in a small saucepan and let boil over medium-high heat . Reduce heat to medium and let boil until mixture is reduced by half , 6-8 minutes , stirring occasionally . Whisk the tapioca mixture and cook for another 2 minutes until sauce thickens , remove from heat and set aside .

* In a shallow bowl , mix together flour , starch and baking powder . Beat eggs in another shallow bowl . Pat dry wings with paper towel . Working in batches few wings at a time , dip / dredge wings into the flour mixture , coat into beaten egg , dip again in the flour mixture . Continue until wings are coated .

* Preheat over to 200°F . Fill pan with 1-inch of oil , when oil is hot , place chicken wings into the oil and fry over medium-high heat until golden brown on the first side , flip over and continue to fry the other side , 5-7 minutes per side . When cooked , place wings into the plate lined with paper towel to remove some excess oil then transfer to a baking sheet and into the oven to keep them warm . Continue with the remaining wings . 

* Place all wings in a mixing bowl then pour in the sauce and toss until wings are well coated . Serve immediately .   

Thursday, January 29, 2015

Beef ho fun / gon chow ngau ho

Gon chow ngau ho is a Cantonese noodle dish made from fresh wide noodles , stir-fried together with beef , beansprouts and soy sauce . The important factor in cooking this dish is the " wok hei " , simply means stir-frying food in a very hot flame / heat using a seasoned wok , this imparts a distinctive taste to the food during stir-frying . I , for one , don't give a hoot about wok hei , as long as the noodles don't turn mushy because of over stirring , which I do most of the time and I can eat the noodles with a chopstick instead of spoon lol

The one I have here is nearly the same in both ingredients and taste to what I was buying years ago . Except for the sauce that I always use when cooking this dish and can't be classified as wet-fried beef ho fun . Depending on the cook or chef , ingredients varies , the authentic style uses wide noodles , beef , beansprouts , onion , soy sauce and oil . Oil is very important beside cooking this noodles in high heat as it serves as a liquid ( beside the soy sauce ) to separate the noodles while stir-frying since no water is used ( or maybe some also add a splash of water ) . The trick when cooking this at home is to use nonstick wok or pan , minimal stirring and toss the noodles using a chopstick . If you can lift the wok , move it back and forth and stir . Though it can't compare to the Chinese chef's gon chow ngau , by making it at home , you can customize the ingredients to whatever suits you , use less meat and add any kinds of vegetables which I sometimes do . You can use pork , chicken and shrimp if beef is not to your liking as long as you won't call it gon chow NGAU ho ! 

Serves 4

1 pound fresh wide rice noodles , separate each strands
180 grams thinly-sliced beef shin
120 grams Chinese chives , cut into 2-inch lengths
2 cups beansprouts
1/2 onion , sliced
1 teaspoon grated ginger
1 clove garlic , minced

For the sauce :

6 tablespoon water
1 1/2 tablespoon dark soy sauce
2 teaspoon oyster sauce
1/2 teaspoon sesame oil
1 teaspoon brown sugar
1/2 teaspoon chicken powder

chiili-garlic sauce to serve

* Marinate beef with a dash of ground white pepper , generous pinch of salt , 1/2 teaspoon sesame oil and 1/2 teaspoon tapioca starch , set aside . In a small bowl , combine ingredients for the sauce .

* In a wok , heat 2 teaspoon oil over high heat , add in ginger and and garlic , stir-fry for 20 seconds then add in the beef , cook for 1 minute or until beef changes color . Transfer beef to a plate , add oil if necessary , add in the sliced onion , cook for 2 minutes then add in the chives , cook for another 2 minutes , transfer to a plate with the beef . In the same pan , pour in 1 tablespoon oil ( oil should be hot before adding the noodles ) add in the noodles and cook over high heat for 4 minutes , tossing the noodles from time to time to prevent burning the bottom , use a pair of chopstick in one hand and  a metal spatula on the other hand to toss the noodles . The noodles will clump together as it cooks , but it'll separate on its own once you added the sauce . Add in the cooked beef , chives and the beansprouts , stir to combine then pour in the sauce ; cook and toss noodles for another 2 minutes , season with salt , if necessary .  Serve immediately . 

This post is linked to the Little Thumbs Up , a cooking and baking bloghop event organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . I'm the host this month and the theme is Pasta and Noodles . If you want to join , all you have to do is to cook or bake any recipe with this month's theme ingredient . Remember that only your January pasta / noodle posts will be accepted . Please visit this page .


Monday, January 26, 2015

Homemade Japanese chicken curry rice/udon

I've had a series of unfortunate events this past 2 weeks and I thought I'm off to a good start this year *sigh* From the flooded toilet and kitchen floor , the phone that took a nosedive straight into the toilet bowl and to top them all , the blurry photos ! Yeah , you're looking at the photos of my leftover curry , the first 2 photo , that is . Luckily , I still had some leftover but there wasn't enough chicken to go around so after I finished shooting the first photo , I had to transfer those pieces to the udon bowl lol 

This is a recipe without using the instant roux blocks and you don't need extra time to prepare it . The procedure in making this homemade roux is simple and easy that you'll going to ask yourself , why didn't I make this before ?! If you're  one of those who cook frequently , I'm pretty sure all ingredients in this recipe can be found in your kitchen .

Japanese curry is milder and thicker than Indian curry and almost always served with rice . Different varieties of vegetables are used to make Japanese curry . Meat such as beef , pork and chicken are popular choices . Roux is used to thicken the curry , it is made by frying butter , flour , curry powder and some other spices to form a thick paste then added to the stewed vegetables and meat . In my version I used curry powder instead of garam masala , depending on how spicy you want this curry to be , use less curry powder . If using garam masala  , add more cayenne pepper if you want a more spicier curry .  I made half of the recipe but still used 4 cups of water as I want a more saucy curry . For the curry udon , if you want a soup that you can slurp , add hot water to the curry , I've added 1/2 cup of hot water to about 2/3 cup of curry to thin out the sauce a bit , it'll be enough for 200 grams of instant udon .

I'm currently hosting the  Little Thumbs Up event and the theme for this month is about Pasta and Noodles . If you want to link your post , please visit this page .

Please check original recipe @ No Recipes

Serves 4

For the roux : 

3 tablespoons / 42 grams unsalted butter 
1/4 cup all-purpose flour
2 tablespoons curry powder
1/2 teaspoon cayenne pepper 
some freshly ground black pepper
1 tablespoon ketchup 
1 tablespoon Worcestershire sauce

For the curry : 

1 large onion , thinly sliced 
1 clove garlic , minced 
1 teaspoon grated ginger
475 grams boneless whole chicken legs , cut into bite-sized pieces
350 grams carrots , cut into chunks
400 grams baby potatoes 
3 cups water plus 1 cup chicken broth 
1 Gala apple , peeled , cored and grated 
2 teaspoons kosher salt , less if using regular salt or according to taste
1 teaspoon curry powder
1/2 cup peas

* Heat oil over medium heat , add in the sliced onion , cook until golden brown and caramelized , about 30 minutes . If the bottom of the wok or pan is scorched , take out the caramelized onion and wash the pan . Turn heat to high then add in garlic , ginger and chicken , cook until chicken is lightly brown . Add carrots , water and broth , cover pan and bring mixture to a boil , skim off any fat or foam that accumulates at the surface . Lower heat to medium , add in potatoes , apple , salt and curry powder , cover and simmer for about 30 minutes or until carrots and potatoes are tender . 

* Meanwhile , to make the  roux , in a small saucepan , combine butter and flour and cook over medium heat until the flour starts to brown , add in curry powder and stir until fragrant . Add in the cayenne pepper and some black pepper , stir until combined , add in the ketchup and Worcestershire sauce and stir until incorporated . Remove from heat and set aside . 

* Ladle about 1 cup of the liquid into the roux , whisk until mixture is smooth then pour back into the pan with stewed meat and veggies . Simmer until thicken , add in the peas and heat through . 

* Serve over rice or noodles 

* To thin out curry sauce for udon , combine 1/2 hot water and 2/3 cup curry , let boil and pour over cooked udon . 

This post is linked to Little Thumbs Up , a cooking and baking bloghop event organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY . This month's theme is Pasta / Noodles and I'm the hostess with the mostest ! If you want to join , simply cook or bake any recipe with this month's theme . You may link your post to Little Thumbs Up January 2015 : Pasta / Noodles


Thursday, January 15, 2015

Cherry-lemon mini cheesecakes

Valentine's Day is just around the corner and I had this idea of making minis with lovely hearts on top . In reality , the heart-shaped design that I envisioned looks like Pac-Man chasing each other and some even resembles sperm cells *see the 3rd photo below* lol  Need to process the topping until smooth next time .

I need to used up the remaining cherry and strawberry sauce that I made more than 2 weeks ago . No food poisoning , so far .  I can eat only so much crackers with this sauce and making these cheesecakes is one surefire way to consume it once and for all . 

I used the recipe that I've seen at Bon Appétit , it calls for only 1 package of cream cheese ; baking it is as straightforward as you can get and no water bath ! Instead of baking it in an 8-inch square pan , I used the oddball size muffin liners that I have on hand , just perfect for these minis since you don't have to grease it . The serving size is really good if you're craving for something calorific but you don't want to make a super size version *see last photo*.

Of course , you can just buy a slice to satisfy your craving ! 

Please check original recipe @ Bon Appétit

Makes one 8-inch square cheesecakes or eight 2 1/4 x 1 1/4-inch minis

Crust :

130 grams speculoos , finely crushed 
20 grams salted butter , melted

Filling :

1 8-oz / 227 grams cream cheese , room temperature
1/3 cup vanilla sugar 
1 large egg , room temperature
4 tablespoons sour cream , room temperature
2 tablespoons fresh lemon juice 
zest of one lemon 

about 1/4 cup pureéd cherry and strawberry sauce  

Preheat oven to 350°F / 180°C .  Mix crushed biscuits and butter together ; press crumbs , about 2 heaping tablespoons each , evenly into 8 muffin liners . Bake for 12 minutes , place crust into freezer while preparing the filling . 

* With an electric mixer , beat cream cheese and sugar in a large bowl until smooth , scraping down sides of the bowl . Add in the sour cream , beat for 1 minute , add in egg , beat until just combine then the lemon juice and zest . Divide mixture into the prepared liners . Drop 3 dots of the pureéd sauce on top of the batter and lightly drag the toothpick on top of each dot .  

* Bake cheesecakes for 25-30 minutes or until slightly puffed and set in the center . Leave in the oven with door slightly ajar for 30 minutes . Cool completely in a wire rack and chill in the fridge for at least 4 hours before consuming . 

Cherry and strawberry sauce 

1 1/2 cup frozen cherries 
1/2 cup fresh strawberries , hulled 
1/3 cup sugar or more if desired
2 tablespoon water 
zest of 1 lime 
2 teaspoon lime juice

2 tablespoon water mix with 1 teaspoon tapioca starch 

* In a small saucepan , combine cherries , strawberries , sugar , water , zest and juice of lime . Let boil and cook over medium heat for 8-10 minutes or until mixture thickens , add in the starch mixture and cook for 1 minute . Transfer sauce into a heatproof bowl and let cool completely before using . 

Saturday, January 10, 2015

Chinese sausage carbonara

I'm currently hosting the Little Thumbs Up , a cooking and baking  bloghop event organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY  . The theme for this month is Pasta / Noodles , if you want to join us , simply cook / bake any dish with noodles / pasta . This event will run until the end of January so the submission must be within this month only . You may link your post HERE .

Looking for an inspiration on what to do with those dried Chinese sausages that has been lurking in your fridge for quiet sometime ?! Don't worry if you don't have it , go buy it asap ! , because if you love Chinese food , you gonna love this Chinese-style carbonara !

Carbonara is an Italian pasta dish , traditionally made from eggs , pecorino or parmigiano , pancetta and black pepper . Spaghetti is usually used but some other pasta like fettuccine or linguine is also used . The meat is fried then the hot cooked pasta is added so as the egg and cheese mixture , the heat from the pasta will cook the egg(s) and it should have a smooth and creamy texture . You can substitute the Italian cheese for any other cheeses , pancetta for bacon and some recipe uses cream . In this recipe both cream and Chinese preserved sausages are used .

Here in Hongkong , you can see different kinds of dried Chinese meat particularly during winter hanging in the grocer's storefront  . The 2 kinds that I used in this recipe is Lap cheong ( in Cantonese ) , it's a pink dried pork sausage speckled with fat and the much darker one is called Yuen cheong and is made of goose or pork or duck's liver . These sausage are widely used in variety of Cantonese dishes from making Loh bak goh or turnip cake , steamed sticky rice , dim sum , stir-fries , to name a few .

This is a simple twist on a carbonara recipe , using Chinese sausage instead of pancetta or bacon , a fast and delicious dish with Chinese flavor ! I made a minor tweaked on the recipe of i am a food blog  and added some  ingredients that I've found on Jamie's . 

Time is important when making this dish , make sure to prepare everything before boiling the pasta . I usually boil the spaghetti for 12 minutes , the Chinese sausages takes only 5 minutes to pan-fry since I steamed it beforehand . 

Recipe adapted from i am a food blog and Jamie O

2 Chinese sausage , steamed for 10 minutes and cut into small dices
2 eggs 
1/3 cup freshly grated parmesan cheese , divided
75 ml double cream 
2 sprigs cilantro , snipped , reserve some for garnish
1/2 teaspoon chili flakes
freshly ground black pepper
salt to taste  
200 grams spaghetti 

* In a bowl , whisk the eggs , half of the cheese , cream , some of the cilantro , ground black pepper and chili flakes , set aside .

* Boil pasta in a salted boiling water . When the pasta is cooked halfway through , start cooking the chopped sausage . Heat wok or a large pan , when it is hot , add the sausages , no need to add oil , cook on medium heat for 5 minutes , stirring constantly . 

*  Take wok/pan off heat . Drain pasta and add it to the pan , stir the sausages and pasta together then pour in the egg mixture , toss everything quickly , the heat from the pasta will cook the egg delicately just enough for it to thicken but not curdled . Sprinkle the remaining cheese , add salt , if necessary , and black pepper , give it a good stir then transfer to a serving plate or bowl . Garnish with cilantro , sprinkle with black pepper and serve immediately .   

This post is linked to Little Thumbs Up organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . I'm hosting this month's theme , Pasta /Noodles .

Check out all the delicious submission HERE


Thursday, January 8, 2015

Chicken and vegetable stir- fry with easy peanut sauce

To kick start the new year , I've made this moriesh and very flavorful veggie-packed one-pan stir-fry . A satisfying dish when you're hungry and in a hurry but don't want any takeout dish . The flavor goes well together and it pairs well with my favorite grain and it's no wonder that I keep cooking this since last month  . 

The cumin adds a certain depth of wonderful flavor and aroma to this dish , so don't omit it . The sauce can be use as a dipping sauce for grilled chicken or pork or a Vietnamese-style fresh spring rolls . Serve this dish with rice or noodles , you can even add more veggies like cauliflower or French beans or use shrimps/prawns instead of chicken . If you want a meatless dish , use tofu , pan-fry it and it'll be just as scrumptious , well , if you dig tofu , that is  ! You can double the recipe and if you're using whole chicken legs just like the one I used in this recipe , the chicken will still be moist and soft after reheating , steaming's the best way to reheat it . With its delightful texture and a wonderful spicy satay flavor , this speedy dish will surely please kids and adults alike !

Please check original recipe @ Cooking Light / My Recipes 

400 grams / 2 pieces skinless and boneless whole chicken legs  

1 head broccoli 
1 large red bell pepper 
1 clove garlic , minced 
1 teaspoon finely chopped ginger 
1/4 cup coconut cream 
2 tablespoon broth or warm water 
2 tablespoon soy sauce
2 tablespoon creamy peanut butter
1 tablespoon chili paste / sauce
2 teaspoon grated lime rind 
1 1/2 tablespoon lime juice
1 teaspoon sesame oil 
1/4 teaspoon ground cumin
some lightly salted peanuts , to garnish

* Cut chicken legs into four , season with salt , ground white pepper , 1/2 teaspoon sesame oil and 1/2 teaspoon tapioca starch  mix well and set aside , 

* Cut broccoli into florets , trim and peeled the tough outer layer of the stalk and cut into sticks . Blanch in a boiling water for 1 minute , rinse and drain in a colander . Cut bell pepper into bite-sized pieces . 

* In a medium bowl , combine the coconut cream , broth / water , soy sauce , peanut butter , chili sauce , lime rind , lime juice , sesame oil and cumin , stirring with a whisk until peanut butter is dissolved , set aside . 

* Heat a wok or a large skillet over high heat , add some oil , when oil is hot , add chicken , cook for 2 minutes ( depending on the thickness ) on both sides , transfer to a plate and cut into bite-sized pieces . Turn down heat to medium-high , add in broccoli and bell pepper , stir-fry for 2 minutes . Add in the chicken , cook for another 2 minutes then pour in the sauce , stir and cook for about a minute , stirring well to combine . Adjust taste and dish up , serve immediately . 

Monday, January 5, 2015

Seafood squid ink spaghetti

Since I'll be hosting Little Thumbs Up event this month , now is the time to try the dried squid ink spaghetti that has been lurking in the kitchen since September . I asked , okay , more like threatened one of my fave Hongkongian to buy me this kind of pasta and parmigiano reggiano when they went to Italy last year or else .... You would have thought that I couldn't find those items here lol  I've checked several recipes online and settled on Alvin's recipe which I've been eyeing since last month !

I like how easy it was to prepare , minimum effort with maximum flavor and cheap , too , compare to what you would pay , say , in an oceanfront resto with a glass of vino . 

You can make squid ink pasta at home and from what I've seen online , it's pretty easy as long as you can find a squid ink in your area and owning a pasta machine is  a plus but you can do it by hand . Squid ink comes in liquid and powdered form or check out your local fishmongers or you can harvest it yourself - way cheaper , just collect enough ink sac but it's not for a faint-hearted .  

Cooking pasta is straightforward and quick  and this dish is no exception - which most of us like when it comes to preparing home-cooked meals . In my version , I substituted cilantro which is cheap and readily available for basil and used grape tomatoes because there are almost always grape and cherry tomatoes at the wet market . You can use any pasta you have on hand , heck , you can even just cook the sauce and served it with rice , that's me , the rice lover ! 

Slightly spicy with a subtle taste of the sea and saucy - the way I like my pasta , the gorgeous color of the noodles itself is picture-perfect read : easier to photograph heh ! 

Have you tried squid ink pasta before ?

Please check original recipe @ Chef and Sommelier

Serves 2 hungry person

200 grams dried squid ink spaghetti
225 grams shrimps , shelled  , leaving the tails on and de-veined  
1 whole cleaned squid , cut body into rings , cut head with tentacles into 2 
250 grams pasta sauce 
200 grams grape tomatoes , cut into quarters
1/2 cup vegetable broth combined with 1 teaspoon white wine vinegar
2 shallots , chopped
2 garlic cloves , minced
1 teaspoon sugar
1 teaspoon chili flakes
1/2 teaspoon Italian seasoning 
1/2 teaspoon chicken powder , optional 
ground black pepper
a handful of cilantro stems and leaves , snipped 

* Cook pasta in a salted boiling water .

* In a wok or a large skillet , pour in some olive oil , add in the shallots and garlic , stir-fry over medium heat for 3 minutes or until it turns lightly brown . Add in the sliced tomatoes and cook for another 2 minutes . Pour in the pasta sauce and broth then season with sugar , chili flakes , ground black pepper , Italian seasoning and chicken powder , let simmer over medium heat for 5 minutes , stirring from time to time . Add in the shrimp and squid , cook for 4 minutes , add in about two thirds of the cilantro and adjust seasoning , take pan off heat . 

* Drain pasta and add it into the pan , stir until well combined . Divide into 2 plates/bowls , sprinkle with remaining cilantro and serve immediately . Oh , take photos first , fast ! 

This post is linked to Little Thumbs Up , the theme for this month is Pasta / Noodles  . This event is organized by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and me , Anne , is the host for this month's event . 

Join us , all you need to do is to cook/bake any recipe with the theme of the month and link with us at this POST 


Sunday, January 4, 2015

Little Thumbs Up January 2015 : Pasta / Noodles

Happy New Year , all ! Hope this year will be good to us !!!!



Little Thumbs Up is a cooking and baking monthly bloghop event started by Zoe of Bake for Happy Kids  and Doreen of My Little Favourite DIY . I'll be hosting this month's event and the theme is pasta / noodles .

Pasta is a noodle basically made from semolina or durum wheat flour ( some used all-purpose flour  or other grains ) and water or egg . These ingredients are kneaded , either by machine or by hand , to form a dough , the dough is then rolled then cut into variety of shapes and sizes . Pasta comes in dried or fresh form . It is often served with different kind of sauces .

Asian Noodles are made the same way as pasta but with different ingredients . Some are made with rice flour , wheat flour , buckwheat flour , mung beans , potato starch , to name a few . Noodles are typically served with hot or cold broth but some can be used for stir-fry dishes .

Growing up , I only knew spaghetti as spaghetti and macaroni as macaroni and never refer to them as pasta  . Bihon or rice noodles is the only noodles that I knew . We only served spaghetti with meat sauce , tomato sauce with ground pork or beef and we used macaroni for salad . Before , whenever spaghetti or macaroni is mentioned , I associated it with Italy and noodles well , China , of course lol

Here are some common types of pasta :

Squid ink spaghetti
Capellini or angel hair pasta
Farfalle or bow ties
Orecchiette , it resembles a small ear 
Conchiglie or shells / seashells pasta  
Fusilli or corkscrew-shaped pasta 

Check out more @ Wiki

Asian noodles :

Rice sticks/noodles or mee hon / bee hon 
Thick rice noodles or ho fun 
Vermicelli / Cellophane noodles or fun see / fan si
Dangmyeon or Korean cellophane/glass  noodles 

Check out this article re Asian noodles at Serious Eats

Below are some pasta and noodles that I have on hand .

This event will start on January 6th , Tuesday . So please join us , simply cook/bake any recipe with the theme of the month , which is pasta/noodles and link with us at this post .

1 . All pasta / noodle dish submission must be a current post , from January 1st until the end of the month .

2 . Please mention Little Thumbs Up in your post and link back to Zoe of Bake for Happy Kids , Doreen of My Little Favourite DIY and yours truly , Anne / My Bare Cupboard .

3 . Posting the event's badge , get it here  , on your post will be nice as well .

Do check out the delicious and drool-worthy submission below , just follow the link !