Author: Gail

Keep Calm and Eat Waffles! “Post a Quote Challenge!”

Greetings! Here is a challenge that provides a pleasant diversion from regular posting. It has no thought-provoking questions to answer and no need to dig any deeper than the tip of your tongue. Whether your blog is fashion, food, art, poetry, photography, fiction, or non….everyone has quotes that impact them, in my opinion. Perhaps you will take a moment to share those quotes with others by accepting this challenge. It’s really very simple, actually.
I have Shamira to thank for this well-deserved break. Her blog,  http://smilingnotes.wordpress.com is like food for the soul. In it she shares her love of food and travel through a category entitled “FoodVentures” where her experiences of dining out take on new meaning. Ask Shamira about the yummilicious “Wafels & Dinges” cart throughout New York City! 

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The Rules of this Challenge are:
– Post 1 quote a day for 3 days (can be your own or from other sources).
– Nominate 3 bloggers to participate per post.
– Thank the person who nominated you.
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My Nominations are:

http://thedotcouture.wordpress.com
http://agirlwithpinkcheeks.com
http://alwaysopinionatedgirl.wordpress.com

Keep Calm, Eat Waffles, and Post a Quote! 🍓

Gail   http://snapshotsincursive.com

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? The Daily Special: Zippy Stuffed Peppers! I can hardly wait for my garden peppers to grow large enough for this tasty Italian-style meal. It is traditional, yet impressive, when serving to our dinner guests. And the presentation is phenomenal. When serving, place each stuffed pepper in a shallow bowl with a side of buttery bicolor sweet corn, cobs removed. Add crusty bread and everyone will sing your praises thinking you slaved all day to make such a five-star entrée. Live it up!
ZIPPY STUFFED PEPPERS
Ingredients:

6 large green bell peppers

1 pound Italian sausage, ground

2 tablespoons olive oil

2 tablespoons onion, chopped 

1 garlic clove, minced

1 teaspoon sea salt

I teaspoon fennel

1/8 teaspoon oregano 

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon crushed red pepper flakes (optional)

1 cup cooked brown rice

1/4 cup corn

1 1/2 cups diced tomatoes in sauce 

3/4 cup mozzarella cheese, shredded
Instructions:

Preheat the oven to 350°. Cut off the top of each pepper and remove the insides. Rinse and drain. Brown the Italian sausage, garlic, and onion in olive oil. Drain and stir in the spices. Add cooked rice, corn, and half the tomatoes. Mix gently and heat through. Stand peppers upright in ungreased baking dish. Put a scant spoonful of sauce in the bottom of each pepper. Sprinkle in a little cheese. Then stuff each pepper with the meat mixture. Pour remaining sauce over stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and bake 15 minutes longer. 

Big Bang Theory? 🌏🌎🌍 “Premio Dardos Award!”

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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.

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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. 
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My friend, Karan, is so talented. I so appreciate you for nominating me. Karan is brilliant novelist who has not only published a book, but also enjoys comedy. (His book is entitled, “All the Best, Baby”). He calls his blog “Living the Dream” because when you go there, you catch a glimpse of someone who has set personal goals and attained them. He also gives you insights to characters, friends, and reviews with humor. Please visit his blog,  http://kssbaby.wordpress.com 
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I would like my friends to know that I appreciate their inner voice and desire to stay connected with others. Therefore I submit the following blogs for nomination of the “Premio Dardos Award!”

http://bottledmemos.wordpress.com
http://thefallingthoughts.com
www.psycheservices.net
http://storinghope.wordpress.com

Enjoy the journey of spreading laughter and friendship.

Gail.  http://snapshotsincursive.com

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? The Daily Special: You Are What You Eat! I’ve been hearing this phrase my entire life, and it wasn’t until recently I actually began paying attention to it again. Oh sure, I knew moderation was key, exercise important, and water essential. I tried to maintain a balanced diet of fruit, vegetables, grains, dairy, meats, and even fats because it made a difference in how well I felt. Plus it reflected in my energy level as well. So, as I was collecting all this produce, it seemed like a no-brainer to share the snapshot with everyone. Bon Appétit.
YOU ARE WHAT YOU EAT
Ingredients:

Tomatoes

Green Beans

Assorted Peppers

Corn on the Cob

Zucchini 

Onion

Garlic

Squash
Instructions:

Wash the vegetables. Eat them raw, cooked, puréed, chopped, minced, buttered, grilled, roasted, par-boiled, or baked. 
“Make food simple

and let things taste

of what they are.”

~ Curnonsky (Maurice Edmond Sailland)

French Writer (1872-1956)

FOOD NETWORK “Favorited” My Tweet! ✨

Every day I post the featured recipe and photo from Snapshotsincursive on Twitter (by the same name). Today’s Daily Special of “Eating My Way Through the Alphabet” was the Letter X. Therefore, X Marks the Spot: Xylocarp Coconut Bars was highlighted. Imagine my elation when I received notification that Food Network “favorited” my tweet! Friends, that means I’m still on their radar. They also “favorited” Letter Z for Zucchini Boats recently.
https://snapshotsincursive.com/2015/08/19
https://snapshotsincursive.com/2015/05/12

Eating My Way Through the Alphabet; Letter X

What’s Cooking in Gail’s Kitchen? The Daily Special: Xylocarp Coconut Bars! Although it’s not typically a word in my vocabulary, I discovered the word xylocarp means “a fruit, such as a coconut, having a hard woody pericarp.” Bingo! It’s the answer to my alphabet challenge when I get to this letter. Everyone is already aware coconut has health benefits. Some even classify it as a superfood. Personally, I just like the taste of it. It can magically transport me to a tropical island with swaying palm trees and hypnotic reggae music. Ahhhhh. 
XYLOCARP COCONUT BARS
Ingredients:

1/2 cup butter, melted

1 1/2 cups graham cracker crumbs

1 14-ounce can of sweetened condensed milk

1 cup semi-sweet chocolate morsels

1 1/3 cups of coconut, flaked

1 cup pecans, chopped
Instructions:

Preheat oven to 350°. Spray a 9″x13″ baking pan lightly with nonstick oil. Pour butter in pan to cover the bottom. Sprinkle graham cracker crumbs evenly over butter. Slowly pour the sweetened condensed milk to form another layer. Top evenly with chocolate morsels, coconut, and pecans. Press down firmly. Bake 25-30 minutes or until lightly browned. Cool thoroughly before cutting. 

DIY? OF COURSE! 🎨 “The Creative Blogger Award!” 🎨

I love the idea that creativity takes so many forms. It is boundless in nature. Some people cook, some paint, some write, some photograph. My friend, Sumana, seems to do it all. She could have invented the meaning of DIY. Her creative nature will capture your heart. The name of her blog says it all. Please drop by and introduce yourself. You’ll be intrigued to stay awhile.    http://anartsyappetite.com

It is with thanks and adoration I acknowledge “The Creative Blogger Award”.

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So here are the rules of the Award:
1) Nominate blogs and notify the nominees.

2) Mention the link of the blog/blogger who nominated you.

3) Share five random facts about yourself.
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Five random facts about myself:
1) I truly enjoy creating delicious foods in Gail’s Kitchen. 🍓

2) I am a hopeful romantic and enjoy providing food for others. 🍓

3) I feel as though I am “Living the Dream”. 🍓
4) My husband brings out the best in me. I adore him. 🍓
5) I enjoy traveling to new places where I embrace the history, culture, traditions, and life of those who live there. 🍓
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My nominees are:

http://threehandsoneheart.com
http://go2cakes.com
http://vivalaviv.com
http://diariesofarecoveringdietaddict.wordpress.com

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Congratulations To All These Creative Bloggers!

Gail     http://snapshotsincursive.com

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? The Daily Special: Wayward Wedge Salad! I get so excited when I come across bleu cheese at the Farmers Market! Recently, I was fortunate enough to lay my hands on a nice creamy chunk of Amish Bleu Cheese. And rather than nibble the entire portion away, I thought I better do something healthy with it. Does anyone else struggle with an internal tug-of war?
WEDGE SALAD
Ingredients:

1 head iceberg lettuce

6 slices bacon, precooked

2 eggs, hard cooked and chopped

Blue cheese crumbles

Blue cheese dressing

2 Campari tomatoes on the vine, quartered
Instructions:

Chill 4 salad plates in refrigerator. Cook bacon until crisp; let cool and crumble. Set aside. Quarter and core lettuce. Place one wedge on each chilled plate. Top with dressing, bacon, tomatoes, and chopped egg. Garnish with cheese crumbles. Serve immediately. 

Eating My Way Through the Alphabet; Letter V

What’s Cooking in Gail’s Kitchen? The Daily Special: Very Berry Icy Sorbet! ‘Tis the season for an abundance of fresh fruit! This is the time to stock up on featured berries at the market. Pop them into freezer bags for easy storage. Later on, when looking for a refreshing dessert idea, combine the flavors of strawberries, blackberries, and raspberries! The presentation is elegant as well as delicious. Because I prefer the difference in shades of red, I prepare each berry recipe individually.  
VERY BERRY ICY SORBET
Ingredients:

1 1/2 cups frozen blackberries, slightly defrosted 

1 teaspoon frozen orange juice concentrate 

2 teaspoons water

1 teaspoon blackberry wine (optional)

Garnish: Whipped Cream
Instructions:

Using a food processor fitted with the metal blade, blend sorbet ingredients until smooth. Scrape sides as needed. Pour into a covered container and place in the freezer for at least 15 minutes. Using a melon ball scoop, form bite size balls of assorted fruit flavors. Top with more fresh fruit and a dollop of whipped cream.