I certainly had a busy weekend, between tasting variations on the theme of salsa created by local schoolchildren (more on this in the future), making macaroni and cheese for the first and second time in my life, preparing three different kinds of soup for a dinner with friends (more on this in the future as well), making a new kind of cheese (no other detail available for sharing at this time), and writing posts for various events.
I also had an extremely busy Monday, and, as a result, I have been away from my blog on a day in which a lot was happening on it. Hence, I decided to write a summary with links to the most recent posts to clarify what is happening when, and to help readers make sense of my recent output.
On Sunday, I published my answer to the second challenge of the Project Food Blog by foodbuzz. Asked to prepare a classic dish not from my own culinary tradition that would push me outside my comfort zone, I turned "never" into "now" and made Baked Macaroni and Cheese using two of my homemade cheeses.
I know that macaroni and cheese strikes a chord with many people, starting with my husband: take a look at what I have made and let your memories bring a smile to your face.
Then, this week I have the pleasure of once again hosting Weekend Herb Blogging, the venerable event started by Kalyn of Kalyn's Kitchen, and now organized by Haalo of Cook (almost) Anything at Least Once. We are getting close to the fifth birthday of WHB. You will find the detailed announcement of edition #253 in this post. I have already received the first contribution, and I am looking forward to getting a lot more until the deadline of Sunday, October 3, at 2 pm Pacific.
Finally, on Monday, as it regularly happens on the 27th of each month, the food blogosphere learned what the Daring Bakers had been working on during the previous days: for September it was decorated cookies. My minimalist-style realization of this month's challenge is in this post.
That's it for now. You are invited to read, comment, vote, contribute and otherwise enjoy the bread crumbs (briciole) I scattered around the blog world during the past weekend.