Monday, January 2, 2012. Wednesday, June 15, 2011. Brining is a basic technique that imparts a phenomenal flavor to any cut of meat. Here, it makes a skin-on pork shoulder shine. Spanish Flavor Brined Pork Shoulder. 5 garlic cloves - crushed. Serve with toasted bread, manchego cheese, roasted peppers, etc. Saturday, May 7, 2011.

A spoonful of laughter and a heap of love. Wednesday, July 20, 2011. I actually baked and now I am blogging. So this months cake was Zebra Cake. I loved this cake! It was super moist and there are a lot of fun possibilities with all the color options and flavors you can try.

Wednesday, January 19, 2011. Our January 2011 Challenge comes from Jenni of. Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman. Okay - I was all gung-ho for a good hearty stew.

I was preparing for my university entrance tests in April and for my school leaving exam in May. Fortunately, I passed them both and now I can say that high school is behind me. Finally! March 27, 2012.

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Saturday, May 12, 2012. As I alluded to a few weeks ago. The period leading up to vacation was a whirlwind of work, with a soupçon of being sick, and a whole lot of stress. I worked 14 hours a day for three weeks in order to be able to go on vacation, and the toll it took on me was profound.