I done got me an award Much thanks to Frank from Kraemer’s Culinary Blog for nominating The Talking Kitchen for the Very Inspiring Blogger Award. I feel totally honored and somewhat unworthy of such an award, but it also brings a huge smile to my face and has inspired me to step up my game even more and live up to the title.
Here’s the lowdown on passing on this award and sharing the love:
1. Link back to the person who nominated you.
2. Post the award image to your page (the first image on the post).
3. Share 7 facts about yourself.
4. Nominate 15 other bloggers and let them know they’ve been nominated.
5. Post the rules in your blog post.
Facts about me:
Grocery shopping is one of my favorite things to do, I don’t mind the crowds, the small isles or all the free samples.
My favorite color is blue, and I have no shame wearing 3 different shades of it at one time.
I think I’m an animal whisperer, especially with cats.
I’m a Michigan football FANatic, almost to an unhealthy level.
To me, there is no such thing as too much garlic.
My mom gave me a bob-cut when I was a kid and I’ve been growing out my hair ever since.
My Starbucks drink is a triple espresso con panna (with whipped cream), it’s amazing and so addicting.
15 Inspiring Blog Nominees:
All beautiful blogs that have personally inspired me and many others.
AND since it’s Saturday, sorry, correction, since it’s Football Saturday, and I’ve been too lazy this week to post, and because it’s labor day weekend, I got a killer recipe for ya’lls.
Pico de gallo, salsa, toMAto, TOmato, it’s all the same to me. I like chunks in my food, texture, a little substance and sometimes even a little heat. This bad boy covers all the bases and even has a spicy kick to boot.
There’s not much else to say about this fresh, naturally fat free, hard to share, devourworthy side dish, except that it’s the perfect appetizer for pretty much any occasion.
You also get some great dicing practice in, though a food processor pulsed a few times would probably yield something similar, I like playing with knives.
And eating an entire bowl of this to myself.
Make your own.
Pico de Gallo Salsa
Prep Time: 5-10 minutes
Ingredients (2-3 cups)
- 3 Roma tomatoes (med/lg), diced
- 1/4 red onion, finely diced
- 1 jalapeno (1/2 seeds removed, optional), finely diced
- 1/4 tsp sea salt
- 1/8 tsp freshly ground black pepper
- 1-2 Tbsp chopped cilantro
Combine everything into a medium bowl and toss.
Serve with baked tortilla chips and enjoy!