Welcome to the June 6th Foodie Friday.
Bandwidth took a few photos of squash blossoms in his garden.
They opened while we were away from home.
I don't know if it's too late to batter and fry them, but it's worth a try.
Let's check out the most viewed recipes at last week's Foodie Friday:
The number one recipe was Copycat Cracker Barrel Fruit Salad with Pineapple Ranch Dressing by The Saturday Evening Pot.
The second most popular recipe was Pork Chops with Lemon Caper Sauce by The Online Sisterhood.
Easy Rice and Mushrooms by Just a Little Southern Hospitality was the third most-popular dish.
Fourth place was tied between Olla-podrida's Culpeppers' Meatloaf and ....
Check out other great recipes at last week's Foodie Friday,
along with the fantastic chipotle dishes at The 4th Mystery Ingredient Club Meeting.
Thanks to everyone who participated!
Are you contributing a recipe to this week's Foodie Friday?
If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.
If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.
If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.
Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.
We are food people. And that's a marvelous thing.
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