So, it is party time again, folks!

[wiseheart]

Each year this time, we launch my virtual birthday party, which starts on October 1 and ends on October 9 at midnight, sharp. The goals of the party are to post as many comments and collapse as many threads as possible, on as many new pages as we can. It is always great fun, as you can see if you check out the similar entries of the last few years.

This year, I'll also throw the real party at mid-time - and post the recipes of all the food that will be there for you, so that you can all participate if you want to. Virtual food has no calories.

Fandom-related discussions are as welcome as the ones about coffee or chocolate (just to name a few favourites from previous years), and, of course, pictures and recipes of birthday cakes. ;)

So, drop by, tell your story, post your pics or silly poems, ask questions you always wanted to ask and have a good time!

Soledad, in excited expectation




Oh, and by the way, to provide birthday gifts hobbit-style, I've got a revived story and a Kansas 2 update for you.

Enjoy!

Comments

[wiseheart.livejournal.com]

Actually, I came up with that recipe myself, trying to find a way I might like spinach. It worked.

[solanpolarn.livejournal.com]

It sounds yummy, but then I am a big fan of both crepes and cheese! I never liked spinnach as a child, but I think this is probably yet another of those instances of me not liking something I only got fed in school; it was probably more to do with (most of) the food we got in school not being particulary well made, than the ingredients. I am still not overly fond of spinnach, though in some dishes it is just wonderful. One of those is a cold sallad I would always get when I visited a deli in central London called Gaby's with wilted spinnach and chickpeas. It had the added benefit of giving me two different high iron ingredients, which is why I was trying out spinnach dishes in the first place. :-)

[sammydragoncat]

I told my mother about your zebra bread, and she agreed that we have to try it. Although I am not sure about the creamed spinach (I have never actually had creamed spinach) - unlike you we actually like spinach (a little butter and salt and I am good).

[wiseheart.livejournal.com]

Well, you just cook the spinach whatever way you like it, and then get it pureed. We already buy ready-made, pureed spinach to spare ourselves the mess and cook it with a bit of oil and garlic, and add some milk or sour cream and salt.