Hello from Mexico!  I scheduled this post just in case I was so busy having a fabulous time that I couldn’t write anything.

My last post was hearty warm you up seafood chowder, but I thought I should post something appropriate for the sunny beaches of Mexico this week.  Plus I get to show off one of my Christmas presents!  I put a Himalayan Pink Salt Block from The Meadow on my Christmas list.  My sister Sharon thought that was too cool not to get me!  It’s a unique serving platter that can be used in a ton of other ways as well!

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Here is step two in getting the man in your life to like Asian cooking.  Remember that steak you have leftover from the “steak sandwich” (also known as Banh Mi)?  Put it to good use in the next few days by making steak summer rolls!  (or spring rolls, if you want to know all about the many different names check out my shrimp roll post).  This will definitely be stepping out of the meat and potatoes comfort zone, but just remind him that it has the same amazing steak that he loved in his sandwich.

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I love my kitchen aid, if you don’t have one yet get yours here through Amazon!  This is an INCREDIBLE deal.  Ladies, send your husband here for your Christmas gift   I don’t normally do a product post like this, but I really wanted to share this deal with you. Hope you all have a safe Black Friday tomorrow.

Okay friends, it’s time for more exciting news.  You may remember that I posted a recipe for these shrimp alfredo baskets recently with my thoughts on an article about food label confusion.  Well, I tweaked the recipe and submitted it to Bertolli Sauce through Foodbuzz.  My menu item was one of the ones chosen and now I get to go to the Foodbuzz Blogger Festival for free!!!!  I couldn’t afford to go, but now my transportation and lodging are COMPLETELY COVERED!  I’m so excited, but let me back up and tell you a little bit about the recipe.  My inspiration came from three different things.

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