{"id":7090,"date":"2011-09-01T23:02:14","date_gmt":"2011-09-02T06:02:14","guid":{"rendered":"https:\/\/shescookin.com\/?p=7090"},"modified":"2011-09-02T21:07:29","modified_gmt":"2011-09-03T04:07:29","slug":"7-links-challenge","status":"publish","type":"post","link":"https:\/\/shescookin.com\/7-links-challenge\/","title":{"rendered":"7 Links Challenge"},"content":{"rendered":"

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Today is my birthday and I got nothin’…. Well actually I have a lot – lots of birthday wishes, lots of love, and lots to be thankful for!\u00a0 As far as a post for you, I got nothin’ \ud83d\ude09 I’m typing while taste-testing the Chocolate Pretzel Frozen Yogurt that The Young Baker made for my birthday! A beautiful way to start the day: tart yogurt with a subtle chocolate flavor with chunks of chocolate covered pretzels – it’s all in the crunch!<\/p>\n

I’ll post that recipe next week – I’ll be visiting family in NW Arkansas and much to their chagrin, summer is still blazing in their neck of the woods!<\/p>\n

Since I’ve been tagged by two of my dearest foodie friends, Alisha at The Ardent Epicure<\/a> and Victoria at Mission: Food<\/a>, to participate in the 7 Links Challenge, I’ve been perusing past posts and\u00a0 it’s truly amazing to step back and see how much my website has changed, grown, and expanded in the past two years. <\/strong><\/p>\n

#1\u00a0 ~ Most Beautiful ~<\/span><\/h2>\n

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\nZucchini and Sundried Tomato Tart<\/a>–\u00a0 that’s why its featured in my header. For my first ever professional photo shoot I prepared two entrees: one was a Mediterranean-inspired Zucchini and Sundried Tomato Tart, the perfect dish for a spring garden party or brunch. The photos were taken by Sipper Photography and I really should add a few more of their stunning images to the post.<\/p>\n

#2 ~ Most Popular ~<\/span><\/h2>\n

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I’m not sure how others gauged most popular – probably by the number of comments, but I selected mine based on visits as a result of keyword search. Hands down, it’s Ina Garten’s Lemon Chicken Breast<\/a> recipe which Kathleen, February Top Mom, had prepared after meeting Ina at her cookbook signing.<\/p>\n

#3 ~ Most Controversial ~<\/span><\/h2>\n

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I don’t believe I’ve had a controversial post so let’s go with Tuna Steak au Poivre.<\/a> First, it’s inspired by classic Steak au Poivre, but uses tuna steaks and, secondly, it’s about how to prepare an easy, elegant dinner for a dinner party or your sweetheart without using a single pot or pan!\u00a0 Really! You must check it out \ud83d\ude42<\/p>\n

#4 ~ Most Helpful ~<\/span><\/h2>\n

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My post following The Seafood Summit<\/a> hosted by Bluewater Grill and Santa Monica Seafood Company which included talking points about farmed fish vs. wild fish, sustainable seafood, best practices, and links to the Seafood Watch program and Oysters 101<\/span>,<\/span><\/a> all about oysters including an oyster shucking demo by Owner, Jim U!<\/p>\n

#5 ~ Surprisingly Successful ~<\/strong><\/span><\/h2>\n

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With my focus on simple + seasonal, I have to be careful about not becoming “Everything Zucchini” during the summer months, but these Zucchini Fritters<\/a> were absolutely the pinnacle of zucchini heaven and adding a sprinkling of cilantro flowers in the styling added an elegant touch. It was nice to see that lots of other people agreed! Stumbled 2,040 times \ud83d\ude42<\/p>\n

#6 ~ Didn’t Get the Attention it Deserved ~<\/span><\/h2>\n

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Olive-encrusted Pacific Seabass with Provencal Vegetables<\/a>,\u00a0 inspired by a classic Mediterranean preparation of fresh-caught sea bream experienced at Gaston y Gastounette that so beautifully captured the spirit of the Cote d’Azur on our second evening in Cannes this past October.<\/p>\n

# 7 ~ Most Proud Of<\/span><\/h2>\n

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Being in Amsterdam on Queen’s Day\u00a0 (April 30th), readying for a bike\/barge tour through the Netherlands countryside, is a day of revelry and anticipation that I’ll never forget. That evening we met the crew of the Wending, our home for a week, and Chef Ellen served her Queen’s Day Soup in honor of the day’s celebration. This is my glammed-up rendition of Queen’s Day Soup<\/a> based on her “no recipe”.<\/strong><\/p>\n

Now, I’m supposed to tag five others….. Hmmm, I’ll have to sleep on that. Good night, all – it’s been a very Happy Birthday \ud83d\ude42<\/p>\n

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