Beautiful Inside and Out! 🎭🎭🎭 “Premio Dardos Award!”

The rules are:
Thank the giver and link their blog to your post.

Pass the award on to other bloggers of your choice and let them know that they have been nominated.

The Premio Dardos {means Prize Darts in Spanish} Award exists to acknowledge the values that every blogger shows in their effort to transmit cultural, ethical, literary, and personal values every day. These stamps were created with the intention of promoting fraternization between bloggers, a way of showing affection and gratitude for work that adds value to the Web. 
My friend, Prynka, is so talented. I so appreciate you for nominating me. Prynka is nurturing, healthy, fashionable, and beautiful. She calls her blog “My Diary” because when you go there, you catch a glimpse of someone who has Peace and shares Joy. She opens herself up for you to take a peek so you can have the same fruits of the spirit. She tells you her secrets to Happiness, just like you would reveal in a diary. Please visit her blog,  
I would like others to know that I appreciate their inner voice and desire to stay connected as well. Therefore I submit the following blogs for nomination of the “Premio Dardos Award!”

Enjoy the journey of spreading joy and happiness.


Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? The Daily Special: Prosciutto Wrapped Asparagus! For all the asparagus lovers out there, prepared to be impressed. Really impressed. And if you’ve never had the desire to taste a delicate stalk of asparagus that seems to demand an additional fee on the restaurant menu, you may have discovered a reason to give it a whirl. Prosciutto. These two ingredients were destined to marry forever and ever, in my opinion. 

1-pound fresh asparagus spears, ends trimmed

2 tablespoons olive oil

1/4 teaspoon seasoned salt

1/8 teaspoon Mrs. Dash Garlic & Herb Seasoning 

6 ounces prosciutto, thinly sliced

Raise the oven rack to its highest level, which should be about 5 inches below the coils of the broiler. Preheat the broiler. Meanwhile take the asparagus spears and place in a gallon zip-lock bag. Add the olive oil and seasonings. Seal the bag, squeezing out the air, and flip to coat all pieces. Slice the prosciutto lengthwise. Taking one asparagus spear at a time, begin wrapping prosciutto midway from the tip to the stem base, spiraling as you go, overlapping the seams slightly. Place it on a baking sheet sprayed with non-stick oil. Repeat until all pieces are prepared. Before broiling, make sure there is space between the asparagus. Broil for 3 minutes, remove the baking sheet, turn asparagus with a tongs, return to the oven, and broil another 3 minutes. Pieces should slightly char and appear crisp. The secret is to keep them spaced. For best results, choose medium-size asparagus instead of very thin stalks.