You guys believe in the law of attraction? Well now I do…. it all started with a simple little issue in my template, and then it all fell apart. It was like a domino effect. All my electronic devices decided to gang up on me. Even my iphone broke down.  So Here’s what happened …while I was trying to fix a problem with my server, this so call “expert” technical adviser, ill advised me to reboot my site back to an older version of wordpress. I have to admit, I know very little about computer programming and when I hear the word “expert”, I really believe the person I’m talking to know’s what he or she is talking about (in most cases it’s a he rather then a she, why is that?) Anyway, to cut the story short, I lost all my posts from July including the comments. No need to say I had a total nervous break down right? So after I let him know how unhappy I was with his service, he somehow managed to restore some of my posts back. But my very last pasta salad post was forever gone with all the comments I had received for it. So I’m sorry if some of you didn’t get a reply or something. I remember somebody asked me about the red jars in my picture. They are from a store called “Cost Plus world Market“. Now everything is back to normal, and I truly hope that it will stay that way (please blue host and wordpress, have some mercy…). So as you can imagine, I didn’t cook much this week. Last night I had this simple fennel and orange salad that I love. It’s very refreshing, and very simple to make. Enjoy.

Fennel and Orange Salad

Ingredients:

• 1 big fennel bulb
• 3 oranges
• 1/4 cup good olive oil
• 2 lemons, juiced
• Kosher salt
• 1/4 teaspoon freshly ground black pepper
• Kalamata olives

Directions:

Cut the fronds from the fennel bulb and reserve some of the feathery leaves for later Slice the fennel bulb very thinly with a mandolin. Peel the oranges, remove the pith with a knife, and cut segments.

For the dressing:

Whisk together the olive oil,  lemon juice, salt and the pepper in a small bowl. Place the fennel slices, oranges slices and in a large bowl. Pour the dressing over the salad and toss together. Add the olives and some fennel fronds for decoration

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Oh Dear! I forgot how difficult (for me at least) it is to tune and tweak a template to get it to look the way you want. This past week I pulled my hair, I cried , I destroyed all the work that was done already by accident, I called the poor soul that was helping me a zillion times. He is probably changing his number right now as we speak (type). (Sorry man! Thank you for all your patience, you are an angel). Then the dammed plugins…..ahhhhhh! I could totally chew some nasty plugins and spit it out. LOL. I made the design for ‘bakerwanabe’, but some little nasty details were depending on the skills of a programmer. Oh! I wish I new html, php, etc.etc. It’s so frustrating having something in your head and not to be able to make it work.

The template is okay now, almost working, I’m still having some issues with the Meta. I have to put my password again and again all the time I change pages, it’s a mystery… Sigh*….big sigh*…but there is good out of all this chagrin. The response couldn’t be better. I want to thank all of you that came and befriended me all over again at foodbuzz, my phone biped the whole day on Thursday with foodbuzz friend requests or comments. I really appreciate the support. I even made to top 9. Thank you guys so much. So last Saturday I planned a picnic at the beach, to relax and get rid of all the bad energy. It was a night picnic, I brought some lanterns, and had my little salad with under the moon light. I don’t know about you but I think night picnics at the beach are darn romantic, the ocean waves, the moon light, the mosquitoes… well not everything is perfect. But it was worth it.

Picnic Pasta Salad

Ingredients:

• 1/2 pound short pasta
• Kosher salt for the pasta water
• 1 pound grape or cherry tomatoes
• 3/4 cup good black, kalamata olives, pitted
• 1 pound good feta cheese, medium-diced
• 1 cucumber diced
• 4 radishes shaved in a mandolin
• 1 can of garbanzo bean washed and drained
• ¼ of purple cabbage sliced very thinly

For the dressing:

• 3 tablespoons lemon juice
• 6 tablespoons good olive oil
• 1 garlic clove, minced
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 cup fresh dill, chopped

Directions:

Cut the cherry tomatoes in half and place them in a large bowl. Cook the pasta in a large pot of boiling salted water (season the water is very important). Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta, cucumber, garbanzo beans, radishes, and cabbage. For the dressing, combine the olive oil, garlic, lemon juice, dill,  salt and pepper and whisk to combine. Pour the dressing over the pasta, and toss well.

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Spain ….wow who new? I’ll be cheering for Spain in this final. Yep! Sorry Netherlands I have no sympathy for ya! You know …. I’m holding a grudge since you all of a sudden decided to become so good and kick my country out of the world cup. I’m still sulking. So to show my love for Spain I decide to make this green gazpacho. We luuuuuve Gazpachos here in this love nest. LOL You can check my other version here. I think Gazpachos are great to take on a summer picnic. Enjoy.

Spanish Green Gazpacho

Ingredients:

• 3 green tomatoes chopped
• 2 cups coarsely chopped seeded peeled cucumbers
• 1 jalapeno pepper chopped
• 1/2 cup coarsely chopped green bell pepper
• 1/4 cup coarsely chopped onion
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon coarsely chopped fresh cilantro
• 1 garlic clove, minced
• 1 cup (2 ounces) cubed crust less white bread
• 1 1/2 cups water
• 2 tablespoons chopped fresh dill
• Salt and pepper
• Additional olive oil

Direction:

Puree first all ingredients in food processor. Add bread and let stand until soggy, about 2 minutes. Puree until smooth. Mix in 1 1/2 cups water. Transfer gazpacho to large bowl. Cover and refrigerate at least 2 hours.

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Hi guys, I’m here with my tale between my legs, bummed you know…my country was a bit of a downer, and decided to trip over their on feet, how embarrassing. But if you are not from Germany, Netherlands, Uruguay or Spain you too have your tale between your legs. Right? It’s a bummer…. Big one…Well… Next time. Next world Cup will be in Brazil, can you imagine the pressure? Yup… they better start training already. And God help us that FIFA will banish the infamous vuvuzela, what was that? How annoying, it ruined the games for me. I had to watch with the TV on mute. Anyway…* huge sigh* Moving on… so how you guys planning to spend the day tomorrow. Lots of BBQ plans? Yummy picnics? I didn’t plan much; we will probably be discovering new beaches. Tonight I made this roasted pear salad stuffed with goat cheese and rosemary. It was nice as a salad but I think it would be great as a side dish for some pork chops too. Happy July 4^{th .}

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Ingredients:

• 2 Anjou pears
• 1-cup goat cheese
• ¼ cup of pine nuts
• 2 tablespoons of honey
• ¼ cup of Parmesan cheese grated
• 1 tablespoon of finely chopped rosemary
• 2 tablespoons butter
• Salt and pepper to taste
• Red pepper flakes (optional)

Directions:

Preheat the oven to 375 degrees F.

Peel the pears and slice them lengthwise into halves. With a small sharp paring knife and a melon baller, remove the core and seeds from each pear, leaving a round well for the filling. Toss the pears with some lemon juice to prevent them from turning brown. Arrange them in a baking dish core side up brush some melted butter. Gently toss goat cheese, Parmesan cheese, pine nuts, rosemary, salt and pepper and red chili flakes together in a small bowl. Divide the mixture among the pears, mounding it on top of the indentation. And bake until the pears look golden. Drizzle the honey on top of the pears before serving. I served with baby arugula.

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Awwww Valentine’s day… yesterday was Valentines Day in Brazil so we always celebrate twice. Sweeeeet right? Lately I’m into knives because as you probably noticed, a good honest knife saves a lot of aggravation in the kitchen. I have learned some knife skills and I have this fabulous book from Norman Weinstein called “Mastering the knife skills”. It’s a great book and it comes with a DVD. Norman Weinstein is a teacher at the Culinary institute in NY, his classes are always sold out. So I thought I had solid knife skills, but I just found out I’m ehh… not that great. So my hubby decided to give me as a Valentine’s Day gift, a really good knife. He took me to Sur La Table where this knife specialist really educated us on knives and how to use it. She was amazing, she knew everything about it and cutting the vegetables she just put me to shame. So I’ll be back training. Sigh* He gave me a Shun Classic Chef’s Knife, 8″. Wow… that baby can split hair. I hope I can keep my fingers LOL. This week also I got my delivery from CSN it was a gift cards giveaway at the Duo Dishes. Chrystal and Amir are now making some waves at the Chef’s Table. You should check them out. They are a lovely couple. And if you are trying to guess what I got at the store…. It starts with a K and ends with e. Yep! I got more knives. What to do? So to put my new baby to practice I made this very colorful salad with Heirloom tomatoes, watercress, cucumber, feta and blueberries. With mint and yogurt dressing. And no fingers were harmed in the process.

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Heirloom Tomatoes and Blueberry Salad

For the Salad:

• 2 Heirloom tomatoes sliced
• 2 cucumbers
• 1 cup of blueberries
• 1 cup of feta cheese cubes
• 1 bunch of watercress

For the dressing:

• 1 small bunch of mint
• 1 cup of yogurt
• 1 teaspoon of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• In a food processor or blender mix all the dressing ingredients.  And serve the salad with dressing a part. It’s a really refreshing dressing. Enjoy.