A side dish for snacking

While cruising around other food blogs I noticed a lot of snacks to be made for the Super Bowl. Some go all out with unbelievable food and presentation. Won't be doing that this year but we are not shy of snacks. I did come upon some ideas however. And one thing that kept popping into my mind was Pico de gallo Nothing like a good mexican condiment to go with your beverage of choice, such as maybe your favorite beer.

Ingredients
* 6 medium tomatoes diced ~I use the Roma
* 1 medium onion diced
* 1/4 cup fresh cilantro chopped.
* 2 to 4 fresh serrano or jalapeño seeded and minced fine***
*juice of one lime
*Salt to taste

Put all ingredients in a bowl, mix well. Let set a few minutes. You will find a lot of variations on the internet if you google pico de gallo. You can also can use the pico de gallo for cooking and a garnish.

Serve with your favorite tortilla chips and the very best green gold AKA guacamole. My guacamole is simple, peel avocado, mash with a bit of lime juice, serve. An if I am your guest make a lot cause I love guacamole and pico de gallo.

Now I gotta go make some more cause my sweet husband found it and had said condiment for lunch..........whoa is me!!!

***try one fresh pepper first in the pico de gallo in case you find two peppers to warm for your taste. Remember that the ribs inside the pepper is where the heat is as well as the seeds. So do what you will when chopping your peppers. I do not use garlic but some do. This does not stay too long in the fridge a day or so.

Tea for three

Last month's visit with sister Moon, niece lil bird and the family was such a wonderful time. Did all the things we always do plus a few more adventures. Needless to say a good time was had.

One day we met up with Miss K, a friend of Moon's, for lunch. We dined at Mongolian BBQ which is a build-it-yourself lunch. They have a buffet line of raw ingredients so you can throw anything you wish into your stir-fry. Just hand your bowl to the cook and he fries it up on a huge flat sizzling wok. Wish I had taken pictures, but I didn't 'cause we were too busy yakking and enjoying the lunch.

After lunch, sister noticed a tea shop across the parking lot. We drink tea so let's go look see. Oh my, we could have spent hours in the shop. Owners were very helpful with their product and some of the most wonderful samples. I tried the pomegranate and ended up buying two ounces. I also got a tea that they mix themselves I do believe, that is lemon ginger.

Given the temps here and elsewhere around the country warm drinks are at the top of the list, at least for me.

Tell me do you drink tea?, what are your favorites?, do you have a tea bar in your community? Share your favorites please. Oh and some folks cook with tea - something you have done?

Lentil soup

So what exactly is a heart healthy soup recipe? First, you should know that foods low in saturated fats, cholesterol, and high on fiber are good for your heart's health and ya know we all need healthy hearts. When you're searching for heart healthy recipes, look for recipes that contain low saturated fat, and low cholesterol.
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Lucullian Delights has paired up with another wonderful blogger, Joanna's Food,to create Heart of the Matter The deadline for submitting is January 24th I do believe. Even if you don't enter, we all know we should be eating healthier so go take a look and see what you might enjoy preparing for your family or even just yourself.

While visiting sister Moon last month I went with her while she did her docent duties at the Getty Center. The restaurant there is quite good. I had the lentil soup and to tell you it was divine is an under statement, just the right spices and consistency.

This is my adapted version from Cooks Illustrated

Makes about 2 quarts, serving 4 to 6

3	slices bacon (about 3 ounces), cut into 1/4-inch pieces
1	large onion , chopped fine (about 1 1/2 cups)
2	medium carrots , peeled and chopped medium (about 1 cup)
3	medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
	1 can (14 1/2 ounces) diced tomatoes , drained I used fire roasted
1	bay leaf
1	teaspoon minced fresh thyme leaves
1	cup lentils (7 ounces), rinsed and picked over
1	teaspoon table salt
	ground black pepper
1/2	cup dry white wine
4 1/2	cups low-sodium chicken broth I also added 1/2 cup beef broth and cut the chiken broth to 4 cups
1 1/2	cups water
1 1/2	teaspoons balsamic vinegar Didn't have so I used sherry
5	ounces baby spinach I used kale because I just like the flavor more than spinach

1. Fry bacon in large stockpot or Dutch oven over medium-high heat, stirring occasionally, until fat is rendered and bacon is crisp, 3 to 4 minutes. Add onion and carrots; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes, bay leaf, and thyme; cook until fragrant, about 30 seconds. Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. Add chicken broth and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; discard bay leaf.

2. Puree 3 cups soup in blender until smooth, then return to pot; stir in vinegar or sherry and heat soup over medium-low until hot, about 5 minutes. Stir in spinach or kale and continue to heat soup, stirring frequently, until spinach or kale is wilted, about 3 minutes; serve.

Enjoy cause your heart will thank you

Food Bloggy Pets of the Month for mid-January

Just when we thought no one was interested in Food Bloggy Pets of the Month we get an e-mail from a new friend, Ricki at Diet, Dessert and Dogs. We are going to highlight her two darling girls, Chaser and Elsie this month. Scoot over there and read about her freeloaders.

We are open to continuing this monthly if people send photos and perma links. As always, deadline the end of the month and roundup the first week of the next month.

Yes, I know, late so very late this month. Do forgive, Doodles just flew home this week and we had too much fun.

Do not make this recipe

Not unlike most couples, when my darling husband and I were first married we were young, in love, and totally broke half the time. Being a new wife meant I had to come up with some interesting meals for my new husband. I turned to a woman's magazine offer for help. For the price of postage I could have an entire month's worth of meals planned just for my budget and taste. All I had to do was fill out the questionnaire and wait for the computerized menus to fly to me. In 1970 anything remotely connected with the word "computerized" sparkled in the noon day sun and I was eager to take advantage of this new technology.

The appropriate forms were filled out, postage paid, and I sat waiting for my wonderful meal plans to help me with my budget while feeding my darling husband a tasty month of breakfasts, lunches, and romantic dinners. I added the romantic bit.

While looking through an old cookbook today I found one menu and I'm sharing this with all of you just in case you thought it was easy to be a new bride, twenty years-old and trying to stay on a budget. As I remember, these menus read like a school cafeteria with suggestions for meals that almost ruined my marriage. After serving the Tuna Noodle Rosy my husband said, "Do not fix that again, ever."

The thirty days of computerized menus went into the trash; this one must have been a survivor.

18th day of your computerized menu plan
Breakfast
Orange juice
Four-grain breakfast cereal with milk
Milk and coffee

Lunch
Manwich hot dogs
Fresh pear half
Milk, tea

Dinner
Tuna Noodle Rosy*
Green salad with citrus wedges
Rolls with margarine
Vanilla Ice Cream
Milk, coffee, tea

Tuna-Noodle Rosy
1/2 cup chopped onion
1/4 cup sliced celery
1/2 clove garlic, minced
1 tablespoon oil
1/2 (80z ) can tomato sauce
3/4 cup water
1 cup uncooked noodles
2 tablespoons mayonnaise
1 can drained tuna
1/2 cup cooked peas

In heavy pan with tight lid cook onion, celery and garlic in oil until soft. Stir in sauce, water and noodles. Mix until noodles are covered with liquid. Cover tightly, simmer 20 minutes. Remove from heat; stir in mayo, tuna and peas. Heat to blend flavors.

Please don't try this, it was horrible with the worst thing being the color, pink!

A Casual Christmas Eve

Our Christmas dinner will not be until Saturday. Schedules and other commitments keep us from all getting together on the 25 th but none of us mind having another celebration. We will be one short, sister Doodles is coming but her hunky husband is working, so we'll do without him this year if he promises to come next.

Lil bird and her fella will pick up Doodles at the airport and bring her this afternoon. I have a small dinner planned with tamales as the featured player. This will be a prelude to our Saturday celebration. We are getting together with our dear extended family tonight for dessert and a round of presents.

Last night my husband and I were invited to a Pajama Party for Christmas Eve. It was with our dear extended family, a new boyfriend and his brother, sister-in-law, and seven-year-old son. It was fun to share all the excitement about Christmas that comes with a little person.

Dress was very casual; what you wear to bed and food was breakfast, of course. We had waffles with a variety of toppings and sausages. I made a Green Chile Quiche. I'd not made it in a while but it's one of those recipes that I drag out ever so often. This "bullet-proof" recipe, meaning it's difficult to screw up is not for anyone on a diet so all you healthy cooks, turn away.

Oddly enough the recipe calls for Mocha Mix which is something like fat free half and half but non-dairy. Why they use that I have no idea because with the cheese and cream cheese it's already a cholesterol nightmare. Cut yourself a small slice, if you can it's also quite yummy.

As for wearing pjs to a party, I highly recommend this. When you go home you just have to climb in bed, how great is that?!

Green Chili Quiche
1 8 oz. package cream cheese, softened
6 eggs, beaten
1 1/2 cups Mocha Mix (This is something like fat free half and half but non-dairy)
1/4 teaspoon dry mustard
4 oz. chopped green chilies ( I use fresh but you can use canned)
1 1/2 shredded Swiss cheese
1 1/2 shredded cheddar cheese
about 1/2 teaspoon salt if you use fresh chilies
unbaked 10" pie crust

Cut cream cheese in cubes and full the bottom of the crust. On top of cream cheese add the chopped green chilies. Mix the two shredded cheeses together and add to pie pan. Beat eggs, add Mocha Mix dry mustard, and salt and pour over the cheese. I gently push the cheese under the egg mixture. Bake 400 for 15 minutes then turn oven down to 375 for 1 hour or until done in the center. Best to let it cool for at least 20 minutes so it easy to cut.

I usually put foil around the edges of the pie crust until the last 30 minutes to keep the edges from getting too brown.

And the tradition continues

Go check out this very same blog I did exactly a year ago. I just love this soup and I will continue to make this every Christmas eve cause it is so good. Sorta like the tradition of the broccoli casserole we do for Thanks giving. http://pbetouffee.blogspot.com/2006/12/christmas-eve-lite.html Wish you all a very Merry and a very Happy!!!

A Holiday treat

I have received these little toffee cookie gems as a gift, for several years now. And this year the recipe accompanied the item. I could not believe that saltine crackers were used in this tasty treat.

Some people use saltine crackers others use graham crackers which I did. These taste something like a heath bar. I'm sure you could use the white chocolate morsels, or the butterscotch. And the nuts could vary as well. But whatever and however you make them you'll love em.

I made these last nite to tuck into a gift basket....Perfect!!!

INGREDIENTS

• 4 ounces saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 2 cups semisweet chocolate chips
• 3/4 cup chopped pecans

Method

1. Preheat oven to 400 degrees F (205 degrees C).
2. Line cookie sheet with saltine crackers in single layer.
3. In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.
4. Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Chocolate; as inspiration

Sure, some artists work in oils, or pastel, or watercolor but I thought I'd try something a bit different. Chocolate is my new medium and, as you can see, this piece is performance art. It all came about while I was melting chocolate in a glass bowl over water. Like a ninny I lifted the bowl, steam escaped and scalded my hand, and I dropped the bowl on the floor. What did I do? I called my sister Doodles to commiserate while I waited for the chocolate to cool enough to clean up. It was one of my favorite bowls I broke.

Kitchens are dangerous places and though I'm aware of the physics of boiling water producing steam, I was in a hurry. Since the holidays create more activity in the kitchen make sure you take a little extra time do things carefully.

What's been your worst kitchen disaster?

Excellent leftover meal

I am not big on leftovers but I had a very hefty piece of roast beef I was contemplating what to do with. Leftover beef soft tacos came to mind but that is pretty much a usual thing around this household.

While cruising around all my favorite food blogs I came upon KaylynsKitchen blog on her Leftover Roast Beef Italian Stew. Her photo caught my eye but the recipe kept me there.

Following is the original recipe - my changes are in red

1/2 onion chopped
1/2 green pepper chopped (or more) I used red pepper because that is what I had on hand
1 T olive oil
8-10 oz. leftover roast beef or steak (about 1 1/2 cups diced beef cubes)
2 cups beef stock (or 1 can beef broth plus a little water) I used the low sodium
1 cup slow roasted tomatoes (or 1 can diced tomatoes) I used the fire roasted Muir Glen
1/2 T dried oregano
1/2 T dried basil
garlic your choosing
1 cup mushrooms, cut in large chunks I had sliced mushrooms
1-3 T chopped fresh basil (or frozen chopped basil.) I used the frozen very handy

Cut onion and green pepper into 3/4inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces. In heavy dutch oven type pot, saute onions in olive oil for 3 minutes, add green pepper and saute 3 minutes more. Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally. Taste for seasoning, add salt and pepper if desired. Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more. Serve hot.

I also had some warm crusty Italian bread that was perfect for soppin the juices.

And no I didn't take a photo - go look at Kaylyn's, looked just like that but different bowls. This is very tasty for a cool nite meal and so very easy.

Thanks Kaylyn ;)

Quick Snack

Heart of the Matter is asking for entries this month for recipes that are quick and easy and, as always, Heart Healthy. I have just the thing, a quick little snack that appeals to children as well as adults. I use Lebneh cheese, a soft yogurt cheese similar to cream cheese but with less fat but you can use fat free cream cheese.

Apples with Dip
8 ounces Lebneh cheese, softened
2 tablespoons brown sugar
1 1/2 teaspoons vanilla
2 tablespoons chopped peanuts
1/2 cup orange juice
4 apples, cored and sliced.

This makes enough for 4-6 servings.

Drizzle orange juice over the apples to prevent browning and combine the other ingredients until smooth. Serve the apples ice cold.

December Food Bloggy Pets

There seems to be some confusion about our Food Bloggy Pets of the Month.
The reason we do this is to:

• Get new people reading your blog
• Get new people reading our blog
• See some adorable pix of dogs, cats, rabbits, reptiles, birds, (you get the picture)

So, to make this work all you need to do is:

• Post your photo of your pet on your blog, hopefully with a food related entry
  
• Have a link to PBE on that post
• Send us the permalink; the link that goes just to that entry
• Send a small photo of your pet for our page
  

Then:

• PBE will post all these links and photos together for all to see
  
• Visitors to our site click to find a wonderful new Food Blog
• You get to share the love of your life
• We get to see some furry faces. Or feathered, or scaly. We are still waiting for someone to produce a reptile photo.

Here are December's Food Bloggy Pets.

This is from Christine at La Vida Dulce. We are going to forgive her for not following the plan because she's been gone from blogging for a while and we did miss her postings. Here is a post about her new kitteh. I love the pix, "I shall allow you to photo but I shall not look at your camera."

This is Penny Lane, our found/adopted Siamese kitty. When she first arrived, she had to be hand-fed, so tiny and frail. The thought of someone tossing her out like a piece of trash in the street still breaks our hearts.

Michael and his friend Ethan found her, brought her in and of course, I couldn't say no. She allows us to live in this house, and this photo shows off her feline attitude. Her nickname is Monster, named after the Charlize Theron character in the movie.

Since her arrival, all of the male pets have either met their demise or were chased off. She is a scrappy little fighter and it is a challenge to keep her inside the house. The only one safe is the iguana, but she has her eye on him. However, being a fickle female, she can be coaxed with the sound of the pop top from a little can of kitty food that gets mixed in with the dry stuff. All of a sudden she's all sweetness and purrs.

Her saving grace is that she's an excellent bug catcher, no need for Black Flag or Raid around this place. But we just love her!


Peanut Butter Étouffee section of Food Bloggy Pets


These two sweeties, Max and Multi, live with Maltese Parakeet and her main squeeze. They just happen to be Maltese Terriers. Coincidence? Lil bird's great-grand-dad did come from Malta.

Multi can look very sad when he wants to. Looks like he's trying to melt into the floor. Max, on the other hand, is looking suspiciously at the camera. He questions everything. "You are taking my photo for some reason and I'll just have to find out."






Ah, this cat has the life, right? You can be assured this guy, Buddy the Cat, is treated like royalty. He has his own 28 ft. fifth-wheel trailer. Here he is resting after traveling 18,000 miles this year.

Driver and food provider are our very own Doodles and her hunky husband. You can read all about this Buddy's adventures at Tombstone Tumbleweed.



Last, but hardly least, is Buddy the Dog. This pretty scruffy looking snap of him was taken by Doodles while we were all camping in November. He says, "You could have washed by face for the photo."

While he's an even tempered pooch he is looking a little serious here. Possibly he's thinking of Boycotting Burger King.

Remember, if you want to get in for January, send you permalink by the end of December. We need more pets!

The e-mail lines are now open

Food Blog Awards nominations are open until Wednesday, December 5 so if you have a blog you'd like to nominate click on over to Well Fed Network for all the info.

This really isn't a veiled request for a nomination. We've been slackers this year when it comes to posting but we promise to step up the posts. There are some pretty sophisticated Food Blogs on the 'net these days. If you visit one regularly you should nominate them.

Almost a Tuscan Sunday

Ilva at Lucllian delights made a Tuscan Kale Fritatta last week and that must of been on my mind Sunday morning. I was cooking up some chicken breakfast sausages when I remembered I had some kale in the fridge. I'd made a quick soup and kale can make a simple soup ever so hardy. I like the flavor more than spinach. My kale wasn't from Tuscany but it was tasty none the less.

I chopped the kale and sauteed it in the pan I'd cooked the sausages, then add a bit of water and turned up the fire. When the liquid had evaporated I added back the chopped sausage, small cubes of cheese, some fresh thyme, and beaten eggs. I like the cubed cheese because it leaves oozy little pockets of melted cheese in the frittata.

A little salt and pepper and a quick set of the eggs then under the broiler to brown the top and onto a warm plate. This was much better than the scrambled eggs I'd promised my beloved. He liked it better, too.

Reminder for pet photos!

We want to see our food blog friends whether they are furry, feathery or scaly so post a photo of your pet and don't forget a link back to us. Then send your permalink to our e-mail, pbetouffee@gmail.com.

Deadline for December's Food Bloggy Pets of the Month posts is November 30th (or so).

Then everyone drop by the first week in December to see who's who at the zoo.

A big thanks to Sweetnicks for adding our event to Sticky Dates.

thanksgiving - part 2

thanksgiving dinner
Originally uploaded by lornababy

check out that steam!

as we all know, the majority of the pbetouffee family had thanksgiving a few weeks back - without me. not one to go without my turkey and fixin's on turkey day, i had mother moon and my pa over for a little meal on thursday afternoon. we also had my bunky's dad over and took in a family-less quebecois for the day, as well. of course, there was the standard turkey, stuffing, mashed potatoes and gravy and, our family standby, broccoli casserole. new additions this year were braised brussels sprouts with pancetta and bertha's corn pudding from miss sylvie's soul fusion kitchen. the corn pudding was great, i think we're going to put that one in regular holiday rotation. mooncrazy brought the pumpkin pie and a good time was had by all. hope everyone's thanksgiving was just as great!

here's the family broccoli casserole recipe. it is so not low fat, but who cares!

10 oz package frozen chopped broccoli
10 oz can cream of mushroom soup
2 oz sharp cheddar cheese, shredded
1/4 cup milk
1/4 cup mayonnaise
1 egg, beaten
1/4 cup bread crumbs
butter for top

defrost broccoli, drain well. stir together soup and cheese,
gradually add milk, mayo and egg. stir until well blended. pour over
broccoli in casserole. sprinkle with bread crumbs and dot with butter.

bake 350 until heated and bubbly, about 45 minutes.

Addendum from Moon,
In an earlier post, Doodles talked about our early Thanksgiving dinner. Although we missed lil bird and her husband not being with us, we did have a fine dinner, complete with all the trimmings. There is a dish the West Coast portion of the family would not think of leaving out of our holiday feast, Broccoli Casserole. Doodles prepared it when we were visiting them in Connecticut in the early 80s. My family loved it. Lil bird was much lil-er at the time and broccoli was her favorite so this recipe was taken home to California. Our father, who was a great cook, ate it at our house and it then appeared at each Thanksgiving dinner there after.

Jump to our recent Thanksgiving in the desert. All three of us, Mary, Doodles and myself prepared our meal and when it came to the casserole we were quite shocked when Doodles didn't recognize her recipe. What?! Although we'd spent many a Christmas holiday together, we'd not done Thanksgiving so our small tradition was unknown to the East Coast contingency of the family. We had a good laugh. I can't tell the amount of times I'd served this recipe and gave my sister credit.

This Thanksgiving, at lil bird wonderful dinner, we ate broccoli casserole as she explained the tradition to new guests at their table. The tradition continues.

Brussel Sprouts

Now don't turn up your nose like I used to. I also understand that brussel sprouts are one of the healthiest foods. just try this very, very easy method.





About 1 to 1 1/2 lb brussel sprouts
3 cloves of chopped garlic
sea salt
fresh ground pepper
extra virgin olive oil

Method

clean the brussel sprouts by cutting off the ends and any icky looking leaves, then cut the brussel sprout in half. Put all the sprouts in a bowl to coat with the extra virgin olive oil, salt and pepper. Place said sprouts on a baking sheet lined with foil. Sprinkle the sliced garlic to inter mix with the sprouts. Now if y'all are not garlic lovers leave it out. Place the baking sheet with the sprouts in a hot oven 400* is good, for about 25-30 minutes. Keep an eye on them cause they can burn quickly depending on your oven temp, so when you peek on them shake the pan a bit. You want them browned to give you the nutty flavor but not burnt to ruin the taste.

Serve immediately. You may also add crispy bacon or pancetta when sprouts are completed. I didn't take a photo of the completed sprouts cause dinner was ready and these are not good cold.


As a side note...
If you want to add a bit of zing to your mashed potatoes next time, add about a 1/4 cup of shaved manchego cheese adds an amazing flavor.

Hope your Thanksgiving, if celebrated, was wonderful. Now on to the Christmas holidays. Do remember to come back often, cause this family has some amazing goodies to share.

You do know that Thanksgiving can be celebrated anytime

And that we did!!!

It seems Sister Moon and her hunky husband, my Mr Doodles, stepmomma, oh and me, were all together last week. We missed niece Lil Bird and her Big Bird husband cause they are off to a conference in some far away place.

Anyway we decided to celebrate Thanksgiving last Friday. And we did it with all the trimmings. Well all the trimmings that we do as a family unit.





The bird was done on the grille, potatoes cooked for mashing, apple salad, sausage stuffing/dressing, and sister moon made some to die for turkey gravy. A little wine was served and of course dessert, compliments of Marie Callender's, which is a local pie shoppe. Our choice was a lemon cream cheese pie in a graham cracker crust with whipped cream as a topping naturally.

So HAPPY THANKSGIVING to all of our visiting friends.

Addendum
This is Moon and I'm adding my two cents here. We didn't miss having our obligatory morning Mimosa while we did the prep for dinner. We also learned a new card game, we love games, and that kept us busy all day long in between fussing with preparing dinner.

The turkey is a tradition my father started a very long time ago. They live in Palm Desert and the temp is usually in the 80s that time of year so why cook a bird in the oven, the BBQ is much easier. It's quite easy.

There are many ways to do this but here is what my Dad always did. Prepare the bird like you do for the oven but no stuffing. Instead we do celery, sage, and rosemary but most any herbs would do. Season it, rub some oil on the dried skin and roast on a pan on the grill. We start about 400 then turn it down to about 325. Just cook it as long as you would cook an unstuffed bird in the oven. If it starts to brown too much, tent with foil. Check with a meat thermometer, I like 150/160 for the breast. Of course there is always the "wiggle the leg" test, too, then let rest for at least thirty minutes. It give you time to have one more Mimosa.

Food Bloggy Pets for November

We have one exceptional Food Bloggy Pet, that's Buddy-cat who is part of Doodles' Gypsy Caravan. Seems Buddy likes his morning grits. Who doesn't want something warm in their tummy on a chilly November morn.




Want to see your pet here? Don't forget to send us a post for December. Be creative.

Just a reminder--

We want to see our food blog friends whether they are furry, feathery or scaly so post a photo of your pet and don't forget a link back to us. Then send your permalink to our e-mail, pbetouffee@gmail.com.

Deadline for November's Food Bloggy Pets of the Month posts is October 30th (or so).

Then everyone drop by around the 1st of November to see who's who at the zoo.

A big thanks to Sweetnicks for adding our event to Sticky Dates.