Secret Recipe Club time! Woot! Woot! To think I almost missed a reveal this month despite the email reminders. You see, I flaked and failed to commit to August’s participation. Feeling a little empty, not able to play with my fabulous Group C, I told Debbi to let me know if she needed anyone to foster. Sure enough, there was a need! So, per my instructions, I am joining Group D. Thanks for having me join your crew!
The Group C blog I am fostered this week is Liz’s That Skinny Chick Can Bake. I have been a fan for some time and was thrilled to have another excuse to run through her posts. My initial inclination was to b-line to the Prosciutto, Gorgonzola and Rosemary Strata, but the Quinoa with Olives, Basil and Sun-dried Tomatoes grabbed my attention. However, just looking at the Turtle Brownies threw my world for a loop!
Even so, I resisted the gravitational pull of the caramel and made her Fennel and Gorgonzola Salad. Just in time, too! The day after I made the salad, my orthodontist added brackets and power chains (two words no dentist should utter while working on someone’s teeth) to my braces and my cheeks are in rough shape. The thought of any acidity makes my eye twitch thinking about the acid-to-cheek contact. Yikes!
I did make a couple of alterations to Liz’s recipe. Rather than include mix greens, I cut a wedge of Boston lettuce. I also added raspberry vinegar…quite unintentionally. I mistakenly grabbed the vinegar instead of my lil’ bottle of Meyer Lemon Olive Oil. Not to worry, though. The raspberry vinegar added a wonderful layer of flavor to the salad.
Thanks for having me Group D! I look forward to checking out all the posts in your reveal throughout the day. Until next time!