3 Recipes Featuring Blueberries to Eat, Drink, and Celebrate!

Blueberries might be the secret to my grandfathers' long lives.  And I've had the privilege of picking wild blueberries with one of my grandpas, who is now 97 years old, when I was young.  I think I might have even used a tin pail like in the book Blueberries for Sal.  Or perhaps I used an empty ice cream bucket.  In any case, the fresh berries were marvelous!

Here are three delicious recipes that feature blueberries, to inspire you to indulge in some blue goodness this weekend:

Blueberry Peach Clafoutis - Grain Free & Dairy Free 

@ Swirls and Spice

Sparkling Blueberry Punch

@ Roots of Simplicity

Blueberry English Muffin Toasting Bread

@ Cinnamon Spice & Everything Nice

I share ideas here. 

This post contains an affiliate link.

Dairy-Free Caramel Apples (made with honey)

Caramel apples are a classic autumn indulgence.  So it seems unfair that some people can partake of such luscious caramel treats while others are left out because they cannot have dairy (like my daughter and I). Thankfully, with this recipe, everyone can enjoy the sweet caramel dip without the worries of milk or corn syrup.  This faux caramel is also lower in sugar than the typical caramel candy-based version.

Gourmet caramel apples can cost several dollars a piece; these homemade treats came in at about a dollar per apple and use healthier ingredients.  The cost would go down even more if pick your own apples or opt for peanut butter in place of the almond butter.

Recipe for Dairy-Free Caramel Apples:

• 6 to 8 whole apples (I prefer organic)
• 2/3 cup almond butter*
• 1/3 cup brown sugar, packed
• 1/3 cup raw or creamed honey
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

*add 1/2 teaspoon salt if using unsalted almond butter. 

1. Wash and dry apples.  You may want to insert wooden popsicle sticks (though I just used the stems to grasp the apples).  Place sheets of waxed paper on the counter and spray or lightly grease with oil.
2. In a small saucepan, combine almond butter, brown sugar, honey, and maple syrup.  Heat over medium low heat, stirring frequently.
3. When the sauce starts bubbling on the bottom, begin dipping the apples.  Continue stirring between each apple dipped.  Place apples on waxed paper to cool.
4. Serve dipped apples whole or cut into slices.

I'm sharing this recipe at Pennywise Platter Thursday.

Ham Musubis: A Healthier Lunch Option

I was first introduced to authentic Spam musubis by a Hawaiian classmate during my college years.  They have recently become a welcome change of pace for lunches in our household (since I like to eat things other than sandwiches).  Not only do ham musubis taste better than a peanut butter sandwich, they are also dairy and gluten free.

I haven't eaten actual Spam for a very long time.  I still remember exactly how it tastes, and I don't miss it at all.   Thankfully uncured ham works as a healthier stand-in for canned ham.  If you are curious and want to see a more authentic Hawaiian Spam musubi tutorial, head over to Serious Eats.

My simplified version has just three basic ingredients--no tinned meat or MSG required.

Ingredients for Ham Musubis

• cooked sushi rice, warm
• nori sheets (I used pre-cut snack-sized sheets--about 5 cm by 8 cm)
• uncured ham, sliced and cut to fit nori
• avocado slices, optional
• sea salt to taste, optional (mix into the rice)

Directions

In a small skillet, lightly fry the ham on both sides.  To assemble the musubis, place one sheet of nori seaweed on a plate, and layer cooked rice, then ham (and avocado, if using), then another layer of cooked rice.  Top with another sheet of nori.  Press layers together and eat musubis warm or at room temperature.

Note: The rice will dry out quickly, so keep the musubis tightly wrapped or in a sealed container until ready to serve.

I'm sharing this recipe at Pennywise Platter, Your Green Resource, 
Creative Bloggers' Party and Hop 
and This Week's Cravings.

Earth Week Green Smoothies

Naturally colored smoothies are a healthy way to celebrate our planet this April.  It takes some tweaking to create the earth motif; perhaps you could have an Earth Day contest to see whose earth looks the most recognizable.  Enjoy!

Ingredients:

• Coconut milk
• Fresh baby spinach leaves, preferably organic
• Blueberries
• Bananas and/or pineapple
• Fresh lemon or lime juice, optional

How to make it:

1. Blend two separate batches of smoothie mixture, one with milk, bananas, and spinach to stay green; to the second batch add blueberries until a bluish green color is achieved.  
2. Pour the darker blue-green smoothie into drinking glasses or cups.  Drop the lighter green smoothie mix into the blue-green smoothie and with a straw or other untensil, shape the lighter green drops into continents.

Discover more healthy recipes at Pennywise Platter Thursday.

Black Cherry Berry Smoothie Recipe

Needing to increase my fruit and vegetable intake, I've been wanting to try and perfect a green smoothie recipe.  Alicia's example inspired me to take the plunge at last.  Not one to measure ingredients, my first smoothie attempt had a definite spinach flavor.  It was drinkable and nutritious, but not very appealing.

Enter my latest fruit discovery, black cherry juice.  Adding the rich cherry flavor made the blended spinach totally undetectable.  And completely delicious!

Ingredients:

• 1/2 banana
• 6 strawberries
• 3/4 cup frozen mixed berries (my blend had raspberries, blackberries, and blueberries)
• 1/4 cup 100% black cherry juice
• 1/4 cup sweet red juice (such as fresh watermelon, cranberry blend, or apple kiwi strawberry).
• handful of baby spinach leaves, optional
• a touch of maple syrup, optional

[All measurements are approximate.]

* The recipe above makes one large smoothie, but can be easily doubled or quadrupled for more servings.


* You can also add kefir or milk if you like.

I'm linking this to Try New Adventures and Pennywise Platter Thursday.

Peanut Butter Coconut Oatmeal: A Protein-Packed Breakfast Recipe

Ingredients:

• Old-fashioned or steel-cut oats
• Ground flaxseed
• Natural peanut butter
• Coconut flakes (preferably unsweetened)
• Maple syrup or honey, to taste

Directions:

Cook oatmeal with water and/or milk on stovetop as you normally would.  Stir in flaxseed, peanut butter, coconut and sweetener.  It's almost like eating warm cookie batter, but the peanut protein and flax oil make it quite nourishing!

Find more recipes at  Tasty Tuesday and Pennywise Platter Thursday.

Black Cherry Lemonade Mixer: A Healthy Drink Recipe

For the first time ever, I bought some 100% black cherry juice.  Intrigued by the health benefits of cherries, I tasted it and decided to find a way to mix it with other flavors to create something more drinkable.   We still have a cut watermelon in our refrigerator from the 4th of July, so I used some of the juice to balance the strong black cherry flavor. 

 

 Here's what I mixed:

• Black cherry juice
• Fresh-squeezed lemon juice
• Water (or seltzer water), chilled
• Watermelon juice
• Maple syrup

Directions:

Mix lemon juice, water, and maple syrup to taste, until you have a good lemonade.  Add equal amounts of watermelon juice and black cherry juice.  Stir and enjoy!

I'm also linking to Pennywise Platter Thursday at the Nourishing Gourmet.

Can We Celebrate Easter without Loads of Candy?

Except for my husband's undying affection for jelly beans, I would love to escape the holiday with little to no Easter candy.   This means I will need to avoid the candy aisle and encourage grandparents to do the same.  Instead, we can offer Easter treats that spare my children's bodies from unhealthy sugar.   Here are twelve ideas for consideration, all of which aim to enrich their bodies, minds, and spirits.

For the body:

1. Fresh fruits and fruit juice
What could be healthier than a colorful medley of fresh fruit favorites?

2. Fruit and nut bars
I like to give snack bars that are naturally sweetened with dates (versus corn syrup). Larabar offers fun flavors like apple pie and gingerbread cookie, which are healthier alternatives to candy bars.

3. Whole wheat cheddar bunnies and chicks
No sugar is necessary to enjoy cute bunnies if I opt for whole grain snack crackers by Annie's. I recently also found some adorable Market Pantry brand chickadee crackers at Target.  Making and cutting out our own crackers is another option.


4. Flying disk (a.k.a. Frisbee)
Why not encourage the kids to get moving and have fun throwing, chasing, and catching a flying disc?

5. Jump rope
I could tuck in a traditional rope with handles, or give an elastic Chinese jump rope, which can be used outside or indoors on rainy days.

6. Binoculars
These could help spark a love of the outdoors when my kids are in the backyard or we could take the binoculars along on a nature walk.

For the mind:

7. Puppets
Puppets are great for imaginative play and for adding an interactive element to stories. Buying or making finger or hand puppets can provide hours of fun storytelling.

8. Magnifying glass
My kids are always excited to study the natural specimens they find outdoors; rocks, bugs, leaves, flowers, and more natural treasures await their inquisitive eyes.

9. Craft kit
We love to do crafts in our house.  I am all for encouraging creativity and the development of fine motor skills with an appealing project kit appropriate each child's age.

10. Markers or paint set
From oldest to youngest, I know my children will enjoy a fresh infusion of art supplies.

For the spirit:

11. Bible or Bible story book
What better occasion than Easter go to the Book and find the story of the first Resurrection Sunday?

12. Resurrection eggs
My children are always captivated by the 12 object lessons that illustrate the story of the Passion and Resurrection of Jesus.

There are a few more ideas for holiday gift and candy alternatives in these articles:

Simple Holiday Gift Ideas for Families with Kids
Beyond Candy...

Green Mashed Potatoes

I like to add color to my potatoes.  To potato salad, I often add peas and carrots.  More color means more nutrients.  So why not add peas to mashed potatoes?  I did.  My husband and I liked it.  Our kids ate their servings with the help of some ranch dressing.

This side dish was fairly simple to make.  Basically it involved combining mashed potatoes and cooked peas.  I smashed the peas with a potato masher (or a fork would also work) and then placed about half of the peas into the blender to puree.  Then I mixed the pea puree and smashed peas into the mashed potatoes until an even green color was achieved.

Whatever you are celebrating--Spring, St. Patrick's Day, or healthier eating--peas make a lovely addition to the plate.  So tell me, are you a fan of peas?

I'm adding this idea to the list at WFMW.
Also, join us at Heavenly Homemakers for the little Green Project!

DIY Grape Lollipops

After-school snacks are a regular part of our week. Freshly baked cookies and muffins would be nice, but I am not prepared to bake that often.  Yesterday, my seven-year-old washed some grapes for everyone to share. I also offered her some honey wheat sticks (a new product by Nabisco). She soon came up with the grape lollipop combination, which was a big hit!

These lollipops are fun to assemble, filling, and healthier than their corn syrup-laced predecessors.  A new tradition is born.  (And if you don't have honey wheat sticks, you could use pretzel sticks, so long as they
are thin enough to poke the grape.)

A preschooler-approved..

...easy-to-make snack!

I'll be linking this idea to AP Tuesdays and WFMW.

Green Snacks for St. Pat's, Plus a Menu Plan

Green Grape Crostini with Ricotta

Last year in anticipation of St. Patrick's Day, we made our pudding green by mixing it with candy.  Since I am trying to phase out artificial colors from our food, I am opting for a natural approach this year.  I am finding that there are still ways to eat green without resorting to food dye.  Green grapes, pesto, peas, avocados and other wholesome ingredients provide healthy options for making food that looks green and tastes great.

You can find a slideshow with more green food ideas at Associated Content.


This Week's Menu Plan:

• Fish & Green Mashed Potatoes (recipe to come)

• Chicken Fajitas

• Waffles

• Chili (at school)

•  Noodle Stir Fry with Chicken

• Venison Burgers

________________________________________________

Do you plan to eat anything green this week 
to celebrate the Emerald Isle?

Find more menu ideas at Menu Plan Monday.

Mighty Good Molasses Muffins

Rich in calcium, iron, and aromatic spices, molasses muffins are a perfect sweet-but-not-too-sweet snack that works most any time of day.

"They taste like pioneer bread," according my husband.  Thanks to a hearty portion of molasses, these muffins are packed with flavor and nutrition.  Our whole family liked these cinnamon and ginger spiked morsels.

Ingredients:

• 2 cups unbleached flour
• 1/4 cup whole wheat graham flour (or regular whole wheat flour)
• 1/4 cup ground flaxseed
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves

• 1 cup sour milk or buttermilk
• 3/4 cup molasses* 
• 2 eggs, beaten
• 1/3 cup melted butter or oil
• 1/4 cup brown sugar

• unsweetened coconut flakes, optional

Directions:

1. Preheat oven to 350 F (180 C). Cream together melted butter or oil and brown sugar.  Stir in molasses, milk, and eggs.  Beat until smooth.
2. In a separate bowl, mix together flour, spices, baking soda, and salt.  Add to wet ingredients and blend just until batter becomes fairly smooth.
3. Spoon batter into greased or paper-lined muffin cups.  Bake for 18 to 25 minutes, until middle springs back when touched.
4. Allow to cool slightly and spread additional butter on top if desired.  To decorate with coconut flakes, cut a stencil from wax paper before pouring coconut on top.  Serve warm or at room temperature.

* Applesauce can be substituted for up to half the molasses if needed. For example, if you empty your bottle of molasses and realize you don't have enough to make 3/4 cup.  This happened to me the first time I made these muffins. 

Makes about 18 muffins.

This recipe is linked to Pennywise Platter Thursday.

Menu and Activity Plan {1/24 - 1/30}

Last week, in an attempt to add more raw vegetables to our diet, I tried a new recipe, Napa Cabbage, Orange, and Almond Salad.  Next time I want to add some red cabbage for extra color, but it tasted good nevertheless.  Following the recipe (more or less) gave these results:

Getting away to Kansas City this past weekend was both refreshing and exhausting.  It was good to be offline for a couple of days.  We enjoyed some time with my husband's parents.  Our kids enjoyed "swimming" at the community center there.  My husband and I finally got to see The End of the Spear on DVD.  The next day we met and had a conversation with Frank Drown, who was part of that moving true story of loss and transformation.

After church, we piled back into our cold minivan to return to Nebraska, vowing no more winter travel in this vehicle.  The heater broke last month, bringing more meaning to the words "it stings the toes and bites the nose"!  Thus, while I remain eager to plan our activities and meals for the week, fresh memories of frozen toes have quelled my interest in a winter picnic for a while.  Several of last week's activities are being carried over into this week, since we didn't get to them all--yet.

-Monday-

SNOWFLAKE CREPES

ICE SUNCATCHERS

* Rice Cooker Macaroni and Cheese

* Cabbage Soup

_________________________

-Tuesday-

INDOOR HOPSCOTCH

* Chicken Pot Pie

* Tossed Salad

_________________________

-Wednesday-

INDOOR SKATING

BUBBLE WRAP APPRECIATION DAY

* Venison Burgers

* Pea Salad

* Fruit Kabobs

_______________________

 -Thursday-

VISIT LIBRARY

MAKE POPCORN 

* Japanese Eggplant Itame

* Rice

* Asian Salad

_________________________

 -Friday-

ICE SKATE LACERS

*  Broccoli Shrimp Alfredo

* Tossed Salad

_________________________

 -Saturday-

 SPA DAY AT HOME

WALK  IN THE WOODS

* Fish (Sauteed Swai)

* Rice

* Okra

*Tossed Salad

_________________________

-Sunday-

* Pizza (usually the frozen variety)

* Vegetable Platter
__________________________

See many more menu plans at Menu Plan Monday, hosted by Laura.

Menu and Activity Plan {1/17 - 1/22}

After all of the snow days and days off, we need to establish a sustainable rhythm for the weeks ahead.   This week I am combining a 10-minute activity to each day along with our meal plan for the week.  We had so much fun with all of our winter activities that I want to intentionally incorporate them into our regular schedule.  Here we go!

-Monday-

INDOOR HOPSCOTCH
MAKE GINGERBREAD COOKIES

* Fish
* Israeli Couscous with Quinoa
* Pea Salad
* Cabbage Soup
_________________________

-Tuesday-

SNOWFLAKE DISK TOSSING

* Ham and Broccoli Ring
* Tossed Salad

_________________________

-Wednesday-

INDOOR SKATING

* Lamb Bratwurst
* Napa Cabbage, Orange, and Almond Salad
_______________________

 -Thursday-

INDOOR HOPSCOTCH
MAKE POPCORN 

* Ginger Lemon Chicken
* Rice
* Brussel Sprouts
*Tossed Salad
_________________________

 -Friday-

ICE SKATE LACERS

*  Dinner with Parents-in-law
_________________________

 -Saturday-

SWIMMING 

* Dinner with Parents-in-law
_________________________


See many more menu plans at Menu Plan Monday, hosted by Laura.

Menu Plan for the First Week of 2011

Happy New Year!  My girls were marveling with me today that it is now 2011.  We kicked off the New Year with Aunt Sarah's heavenly cinnamon rolls.  During her visit we also sampled all kinds of fancy homemade cookies, as well as a chocolate Panettone for the first time, which she brought to us (along with her family) from Chicago. 

After doubling the number of plates at the table this past weekend, I will now resume cooking for my growing family of five.  And, yes, I've done some growing too--in my middle section over the last week.  All the amazing sweet treats that have crossed our lips were worth it though!

-Monday-

* Taquitos
* Rice
* Rotisserie Chicken
* Vegetable Soup

-Tuesday-

* Slow Roasted Venison
* Mixed Vegetables

-Wednesday-

*Turkey Sausage and Egg Casserole
* Fruit Salad

-Thursday-

* Ground Lamb and Potato Casserole
(similar to Meatball Casserole)
*Tossed Salad

-Friday-

* Enchilada Stack
* Fresh fruit

-Saturday-

* Roasted Chicken
* Sweet Potatoes


See many more menu plans at Menu Plan Monday, hosted by Laura.

Recipe for Homemade Cranberry Sauce with Maple Syrup

Homemade Cranberry Sauce with Maple Syrup

adapted from Jennifer Perillo's Spice-Scented Cranberry Sauce

Basic Ingredients:

• 12 ounce bag of whole cranberries
• 1/2 cup brown sugar or sucanat
• 1/2 cup maple syrup
• 1/2 cup water
• pinch of salt

Optional Spices:

• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 1/8 teaspoon ground allspice

Directions:

1. Place all ingredients in a large heavy saucepan and bring to a boil, stirring frequently.
2. Reduce heat and simmer until thickened, about 10 to 15 minutes.
3. Allow sauce to cool before serving.

This recipe is linked to Just Something I Whipped Up.

Pumpkin Granola: A Low-Fat Recipe

On my wish list to make for years: homemade granola.   The last time I tried making granola at home was with a toaster oven.  We were living in a two-room apartment in Vietnam at that time.  And, like when I tried to bake cookies, it was tricky to avoid burning the precious oats in such a tiny hot appliance.  So I stopped attempting to bake granola.

But I've longed to try again.  And after perusing various simple recipes, I settled on a recipe for pumpkin granola as my starting point.  Since I can't help but tweak most recipes I encounter, I decided to add coconut to my version.  Because from our time in Vietnam I also recall that pumpkin and coconut go very well together.  Try this granola and I think you will concur.

Pumpkin Granola Recipe

adapted from Two Peas and Their Pod

Ingredients:
5 cups old-fashioned oats
1 teaspoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon allspice
1/2 teaspoon salt
2/3 cup brown sugar
2/3 cup flaked coconut, optional
1/2 cup pumpkin
1/4 cup applesauce
1/4 cup maple syrup
1 teaspoon vanilla extract
almonds or pecans, optional (add last)


Directions:  

1. Combine dry ingredients except for brown sugar, coconut and nuts, if using.
2. In a separate bowl, blend together brown sugar, pumpkin, applesauce, maple syrup, and vanilla.  Add wet mixture to dry mixture, stirring until oats are evenly coated.
3. Spread granola out on a large parchment-lined baking tray.  Bake for 20 minutes at 325 degrees F (160 C).  Stir granola and add in coconut.  Bake for 20 minutes more.  Remove from oven and allow to cool completely.  Add nuts if desired.

*An Alternate Idea*
If you aren't up for making granola yet, I highly recommend you take any leftover pie (such as pumpkin or pecan) lurking in your fridge and stir it into warm oatmeal.  It's a truly yummy flavor combination too!

Which would you rather eat on a chilly morning--granola or oatmeal? 

This idea is linked to Just Something I Whipped Up and Anti-Procrastination Tuesday.

What They Said: Noteworthy Ideas

I love it when someone else writes so eloquently on a topic that I don't need to say any more or take the time to reinvent the wheel.  Facebook is where I usually share the posts that I think are worth reading. Several links below were shared recently via my Facebook page.  The rest are from my bookmarks tab.  Enjoy!

Amen-Worthy Posts:

1. What Keeps Me From Impressing My Kids @ Impress Your Kids.
2. Interpreting Motherhood @ Daily Coping Skills
3. Plan Your Simple Christmas @ Simple Mom
4. Prescription for Healthy Kids @ The Columbus Dispatch. 
5. Not a Natural @ Home With the Boys
6. Kyria discusses hosting others when you are domestically challenged.

Recipes I'm Hankering to Try:

1. Butternut Squash and Sausage Soup
2. Raw Gingerbread Bites
3. Pumpkin Pie French Toast (made with generic pumpkin, not Libby's)
4. Chocolate Beet Cupcakes

And finally, yesterday I noted an amazing book I picked up at the library this week.  I hope you'll check it out!

October Origami: A Fun Treat That's Not Sweet

These fish were made from squares cut from magazine ads.

Anticipating that my girls and I would enjoy trying some simple origami, I checked out a video from the library to teach us some origami folds.  The pace was a bit much for my five-year-old, but my seven-year-old and a visiting friend were riveted.  So was I.

I thought that various origami fish we made this month would work well for two purposes:

1. To fill a pinata at my daughter's party.
2. To be our treats at an upcoming Trunk or Treat event at our church.

I prefer to avoid giving out candy to my children and to others.  Last year for Halloween, we handed out microwave popcorn.  In years past, we've passed out party favors and other non-candy items.

This year at the Trunk or Treat event, I am planning to add a coin and paper clip to each fish, so that kids can fish for their treats.  It will be a dry variation on the magnetic fishing game I made this summer.   Also, the coins inside the fish are a reminder of the story in Matthew 17.  A kid-friendly lesson is available here.

These simple fish were made from extra wrapping paper.

I'm linking this up to Try New Adventures Thursday at Alicia's Homemaking,
 Company Girl Coffee at Home Sanctuary,
  the Weekend Wrap-Up Party, and Craft Schooling Sunday.

Cooking with Kale

Announcing the first ever "Cooking with Kale" competition, hosted in our simple home.  The challenge?  Find appetizing ways to incorporate nutrient-rich kale into recipes for the family.  Winning recipe gets the honor of joining the regular menu rotation.  Let's take a look at the entrants vying for that coveted spot.

Contestant #1 Kale and Quinoa Soup           Contestant #2 Kale-Topped Pizza

Contestant #3 Butternut Squash Farfalle with Bacon and Kale

The Results:

Runner up in this taste test was entry #2, which was cheese pizza topped with kale, sweet peppers, and uncured salami.

First place in the contest went to contestant #3, Butternut Squash Farfalle Pasta with Bacon and Kale.  For those who would like to duplicate the winning recipe, here it is:

Ingredients:

• 1 butternut squash, peeled and cubed
• 12 to 16 oz. farfalle (bow-tie) pasta
• 6 slices bacon (preferably uncured)
• 10 ounces fresh kale, rinsed and chopped (or cooked baby bok choy)
• Parmesan, Italian blend or mozzarella cheese, grated or shredded
• 2 cloves garlic, chopped
• 2 Tbsp. cooking oil
• chopped fresh parsley
• sea salt

Instructions:

1. Boil pasta in salted water for 6 to 7 minutes.  Reserve 2.5 cups of the hot water (a Mason jar or large graduated measuring cup works well for this), and drain the pasta.
2. Cook bacon until crisp, remove from skillet, and reserve 1 tablespoon bacon drippings in the skillet.  Crumble bacon into bits after cooling.
3. Saute squash cubes with 1 Tbsp. bacon drippings and 2 Tbsp. oil.  After 7 to 8 minutes, add garlic, hot water from pasta, and the partially-cooked pasta.  Continue to cook and stir until pasta and squash are tender and liquid is mostly absorbed.
4. Turn down heat to low and add chopped kale and parsley to pasta and squash mixture, stirring until leaves are wilted.  Remove from heat and stir in crisp bacon.
5. Top individually plated servings of pasta with grated cheese.

And now, let's find out more about the selection process.  First, most judges who tasted the kale and quinoa soup reacted with with mild or obvious disapproval.  Next, the kale-topped pizza was greeted with skepticism, but then given an overall thumbs up.   

And the final contestant, the savory pasta dish, was eaten with approving smiles.  However, one sensitive taster objected to the odor of the Parmesan cheese.  When her plate was sent back to the kitchen and the pasta returned topped with mild mozzarella instead, the verdict was positive, leading to a unanimous vote.

Sharing this at Pennywise Platter Thursday and...