winosandfoodies

To Sydney and Back

 

 

 

 

 

 

 

 

  

 

 

 

 

 

A Road Trip

We are off on a road trip to Sydney for about 9 days. See you when we return around 25th. Don't forget LiveSTRONG With A Taste Of Yellow.

LiveSTRONG With A Taste Of Yellow 2009

LiveSTRONG With A Taste Of Yellow 2009 has begun.  A little later this year than in previous years.   LiveSTRONG Day 2009 was moved to October 2nd to coincide with the date Lance Armstrong was diagnosed with cancer 10 years ago.  Since his recovery from cancer he has gone on to win the Tour De France 7 times. This year after a four year break from The Tour he came back and managed to come home in third place.

LiveSTRONG With A Taste Of Yellow is my way of supporting the  Lance Armstrong Foundation   by raising awareness of cancer issues world wide. It is a way for all food and wine bloggers to share their stories. The happy and the sad, the struggles and the triumphs. If you are lucky and have not be touched by cancer you are still welcome to participate.

For those who haven't participated in previous events it is pretty simple. You  make a dish or drink that contains a yellow food, post it to your blog before September 13th, send the link to me at  atasteofyellowATgmailDOTcom  Please provide a  link to this post to your Taste Of Yellow entry.

Please include

Your name

Where you live

Blog name

Blog URL

Link to your Taste Of Yellow post.

Title of dish

I will post a round up on winos and foodies of all the entries on  LiveSTRONG Day 2009 on October 2nd.

LiveSTRONG With A Taste  Of Yellow is an official LiveSTRONG Day event sanctioned by the Lance Armstrong Foundation.

Zucchini Salad - HHDD

After a short break and with a new facilitator Hay Hay Its Donna Day is back. Overseen by Chez Us, this months event is brought to you by Priya at Akshayapaatram. The theme is summer salads. Here is my zucchini summer salad. Use quantities to suit the amount of people dining.

ZUCCHINI AND FETA SALAD

Zucchini

Feta cheese

pine nuts

Bunch of mint

Lemon zest and juice

salt and pepper

Olive oil

METHOD

Slice zucchini on the diagonal, brush with oil and grill on both sides.

Layer onto a serving platter.

Sprinkle with chopped mint, grated lemon zest, salt and pepper.

Crumble feta  cheese over.

Sprinkle with pine nuts.

Drizzle with olive oil and lemon juice.

Serve.