T&T - Tastes Like Home

tag:blogger.com,1999:blog-187939946987190646.post-73140495139916194432008-05-01T12:48:00.022+02:002008-05-24T16:04:29.264+02:002008-05-24T16:04:29.264+02:00T&T - Tastes Like Home<a href="http://www.burntmouth.com/2008/04/tried-and-tasted-event-to-show-how.html">Tried and Tasted (T&T)</a> is a monthly event of appreciation of other blogs - an opportunity to thank your fellow bloggers for sharing their recipes by re-creating them. Starting the very first edition of <a href="http://www.burntmouth.com/2008/04/tried-and-tasted-event-to-show-how.html">T&T</a>, I have kindly asked Cynthia of <a href="http://www.tasteslikehome.org/">Tastes Like Home</a> to be the first “laboratory rat”. <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_IbyrjeHfP0s/SBx4Eqlr4JI/AAAAAAAABMU/BcviYE-XgUI/s1600-h/T%26T-TastesLikeHome.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://bp3.blogger.com/_IbyrjeHfP0s/SBx4Eqlr4JI/AAAAAAAABMU/BcviYE-XgUI/s400/T%26T-TastesLikeHome.jpg" alt="" id="BLOGGER_PHOTO_ID_5196160091625873554" border="0" /></a>Cynthia was the very first person to comment on my blog and is a great support throughout my blogging days. I have tried several of<a href="http://www.tasteslikehome.org/search/label/Recipes"> her recipes</a> and have to say that not only do they look gorgeous, they taste delicious too. Cynthia’s blog is beautifully weaved with pictures of dishes mainly from her homeland – <st1:country-region st="on">Barbados</st1:country-region> and <st1:country-region st="on"><st1:place st="on">Guyana</st1:place></st1:country-region>. It rarely features actual <a href="http://www.tasteslikehome.org/search/label/Recipes">recipes</a> (this is because she is writing a book), but she is more than willing to share them. All you need to do is to <a href="mailto:tasteslikehome@gmail.com">drop her an e-mail</a>. So why not come home one evening saying: “Honey, let’s have some <st1:place st="on">Caribbean</st1:place> tonight.” The rules are simple:<ol><li>Cook any recipe(s) from <a href="http://www.blogger.com/www.tasteslikehome.org">Tastes Like Home</a> and post about it. Stay as true to the original recipe(s) as possible. Therefore, there is no need for re-posting it, simply link to the original post :-) </li><ol><li>There is no time-frame for the original recipe. It can be as old as my grand-mother or as fresh as a mung bean sprout.</li><li>Have you cooked from Cynthia before? As this event is all about tasting and reflecting on the taste, older posts are also welcome. Simply link to this post and mention T&T event. </li></ol><li>Link your post to HERE (feel free to use the logo) and to the original post. Please always link to both sites, so both blogs are given credit and you are avoiding copyright fuss. </li><li>Send me an e-mail (zlamushka@hotmail.com) with your name, your post URL as well as the original URL and a picture (any size).</li><li>Deadline is the May 31st 2008 and the round up will be posted within a week.</li></ol>Non-bloggers are more than welcome to participate (after all, our posts are mainly being written for them). Simply e-mail me (zlamushka@hotmail.com) with your experience of what you cooked and please include a picture. The round up will be posted during the first week in June. So from now on until the end of the month, we are enjoying <a href="http://www.tasteslikehome.org/">TASTES LIKE HOME</a>! Excuse my impatience, I have already indulged myself into her <a href="http://www.tasteslikehome.org/2008/04/nothing-so-sweet-as-sour.html">Tamarind Relish</a>: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_IbyrjeHfP0s/SBmu4Klr34I/AAAAAAAABKM/Ncq9FliRdBk/s1600-h/tamarind_relish.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp2.blogger.com/_IbyrjeHfP0s/SBmu4Klr34I/AAAAAAAABKM/Ncq9FliRdBk/s400/tamarind_relish.jpg" alt="" id="BLOGGER_PHOTO_ID_5195375925086904194" border="0" /></a>Cynthia suggests this relish as a dipping sauce with raw or cooked veggies or instead of the regular chutney with any curry dish, particularly stirred into a seafood curry. I have stirred a generous tablespoon with boiled couscous, stir-fried mushrooms and peas, fresh veggies, nuts and raisins. Lovely sweet and sour, slightly spicy salad: <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_IbyrjeHfP0s/SBmvYalr35I/AAAAAAAABKU/91-oRBhv9cg/s1600-h/couscous_salad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp3.blogger.com/_IbyrjeHfP0s/SBmvYalr35I/AAAAAAAABKU/91-oRBhv9cg/s400/couscous_salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5195376479137685394" border="0" /></a>zlamushkahttp://www.blogger.com/profile/12359856305294505035noreply@blogger.com