Feast your eyes on the goodies over on Sweets and Brains. Thank you to our host Marnelli and to all those that joined Our Growing Edge.
The dishes cooked and eaten look mouthwatering. A great range of baked goods, exotic recipes from blogger’s own cuisines, tasty healthy options and decadence. I look upon the round up like a delicious pot luck extravaganza.Can you imagine tasting all those in one sitting? A a girl can dream…
Comfort foods and go-to recipes are fine, we all have them. Expanding your repertoire to extend to a larger variety of dishes, go-to recipes and even special occasion recipes are interesting and fun. There is something lovely about food cooked by foodies that push out of their own comfort zones. These dishes have all been coveted and marked worth attempting and failing for. Trying something new can be a bit scary but if you try new things every month, it becomes a normal part of your life. Failure is bound to happen but learning how to salvage something is a great skill too.
Our Growing Edge October
Alice from Nom Nom Cat is this month’s host. Check out her blog for tasty eats in and around Los Angeles. Alice has tackled some of the most classic foodie bucket list entries including soufflé, various fresh pasta, roasted bone marrow…
If you have a blog and are looking to tick something off your foodie bucket list, please join us this month! There is no theme, just try something new and share your triumphs (or failures), stories , tips and tricks.
Some ideas to stimulate your appetite:
- An ingredient that you always walk past in the store and have wondered about
- A dish eaten during your childhood that you would like to eat again
- A dish you always order if you see it on a menu
Please share your new ingredient, childhood and go-to restaurant dishes below!
Hope you are having a great weekend and eat something new today.
Bunny Eats Design 
Garam Masala… always wondered about it but never tried it.
Oma Suppe (Grandma’s Soup) We always had this when we visited my German grandma. It’s a german sort of meatball that requires very finely minced meat (it’s called brett, I think it’s the emulsion they use to make german style sausages) in clear broth. I have tried reproducing this but I think it’s futile without the “brett”
Vietnamese spring rolls, the fried kind. Especially on vermicelli with the fresh vegies and clear sweet and sour sauce. I can never resist this!
Have a great week! 🙂
Beetroot ~ I have never made anything with this ingredient before. It looks intimidating.. 🙂
I’m thinking about sour dough; tried making the starter moons ago but didn’t succeed. Perhaps October is THE month!
Great round up. Honored to be part of a terrific group of people. YAY US!
So hungry now! I’ll be putting something up this month. Can’t wait!