Is it just me or does it feel like everyone’s having babies? Friends, family members (I’m expecting a niece or nephew any day now), and tons of bloggers (who, of course, I consider my friends) are all pregnant. There are newborns and toddlers all around me! And I love them all… I really do. I adore children and it’s been marvelous getting to watch them grow. But I’m also glad that I can hold them and play with them and feed them and spoil them rotten… but once there’s poop or vomit, I can give them back. Yeah, that’s nice.
The point of this post, however, is to honor my friend and fellow food blogger, Jen Schall of My Kitchen Addiction. She is one of those many pregnant people in my life and she should be popping some time in the next month. Jen and I have met each other a handful of times, but I feel like I’ve truly gotten to know her through our interactions on each other’s blogs, Facebook, Twitter and a number of other social media networks. I can easily say that she is one of the sweetest people I’ve met and she also happens to be a damn talented baker (she made these amazing gluten-free cookies last year for The Big Summer Potluck. She was modest about her skills, but everyone agreed that they were fabulous). Jen, if you’re reading this, I want you to know that I adore you and I know that you’re going to make the most wonderful and caring mother.
Anyway, a bunch of us bloggers have joined forces to throw a big virtual surprise baby shower for Jen. We’re all bringing something to the party: snacks, desserts, and plenty of good wishes. Here’s a list of some other folks who are in on the shower… be sure to check them all out. Oh, and if you have any words of wisdom for Jen, feel free to leave them in the comment section. Unfortunately, I have none. Good luck, I guess. Do people say that?
Here’s the list of other participating bloggers and their recipes:
Bluebonnets & Brownies | Raspberry Lemon Fruit Dip
Sugarcrafter | Sweet Potato Cake with Honey Buttercream
My Baking Addiction | Mini Pumpkin Pies
Simple Bites | English Eccles Cakes
Stetted | Roasted Red Pepper and Caramelized Onion Dip
Food for my Family | Homemade Pear Italian Sodas with Cardamom Cream
eat. live. travel. write. | Goat Cheese and Tomato Tartlettes
Gimme Some Oven | Creamy Caramel Apple Dippers
Dessert For Two | Caramel Apple Cookie Cups
Bake at 350 | Soft Sugar Cookies for a Baby Shower
TidyMom | Apple Pomegranate Spritzers
i am baker | Advice to a New Mommy
Healthy Green Kitchen | Guacamole with Pistachios
Tracey’s Culinary Adventures | Caramelized Onion, Gruyere and Bacon Spread
What Megan’s Making | Apple Spice Muffins
Cookin’ Canuck | Gorgonzola Cheese Cups with Pear & Hazelnut Salad
Bellalimento | Frozen Berry Shortcake
Shugary Sweets | Caramel Apple Truffles
GoodLife Eats | Coconut Lemon Banana Bread
Well hello there! If you’re still reading, I also wanted to direct you over to The Boys’ Club, where I just posted a recipe for a Classic Negroni (don’t know what that is? Go check it out!).
Roasted Fingerling Potato Salad
2 lbs fingerling potatoes, cut in half (or quarter) lengthwise, depending on size
1 lb green beans, washed and ends trimmed
Herbes de Provence
1 tbsp whole grain dijon mustard
1 tsp sugar
Juice of half a lemon
Extra virgin olive oil
2 teaspoons salt
1 tsp red pepper flakes
Crumbled feta or goat cheese.
1. Preheat oven to 400 degrees. Line a baking pan with aluminum foil.
2. In a bowl, toss the fingerling potatoes with a drizzle (around a tablespoon) of olive oil, a hearty sprinkle of salt and Herbes de Provence. Spread across baking pan and cook in the oven for 25 minutes.
3. While the potatoes are cooking, bring a pot of salted water to a boil and cook green beans for 2 minutes. Drain the beans and shock in a bowl of ice water. If some of the beans seem too large, cut them in half. Set aside
4. Check on the potatoes and if they haven’t started to brown, broil them for 3-5 minutes, or until they get some color. Remove from the oven.
5. In a bowl, whisk together the dijon mustard, sugar, salt, lemon juice, and olive oil.
6. Transfer the potatoes and green beans to a serving bowl and toss with the dressing. Season with red pepper flakes.
7. Sprinkle crumbled feta or goat cheese on top and serve .