Thursday, October 2, 2008

Visit Me on a Florida Blog Today!

I am featured on a wonderful blog today. Go check it out at Florida Foodies Restaurant and Travel Magazine. The whole month of October is going to be dedicated to Pumpkin recipes over at this blog! I will have lots of recipes to add to my "Pumpkin Recipes To Try" List!

18 comments:

Maya said...

well done!!

Krista said...

Great article in the Florida Foodies magazine! Nice picture, too! It's nice to put a face to the name! Keep up the great pumpkin recipes!

Lori said...

Thanks for sharing! I've tagged it so I can keep up with all the pumpkin recipes too. A whole month? I'm gonna have a lot of cooking/baking to do. :)

stephchows said...

mm ravioli!! and pumpkin!! I'll have to whip some of these up for sure :)

Gita's Kitchen said...

Hi Meg,
Thanks for the comment. The frosting on the cup cake looks delicious.
Regards,
Gita

Gloria Chadwick said...

Very cool write-up! I'll bet you're in pumpkin heaven right about now. :)

VeggieGirl said...

FAAAAABULOUS feature, Megan!! Excellent!!

Meghann said...

COngrats! And thanks for sharing the blog!

Reeni said...

I agree with Krista it's so cool to see what you look! You did a great job and congrats on your guest post.

Alyse said...

Amazing!

changed my blog link, thought i'd let you know

miss v said...

awesome! congrats on the notoriety... and damn, you are a fine looking food blogger! ;)

Erin at caretoeat.net said...

What awesome news!

Meg said...

Thanks everyone for all the compliments, congrats, and support. Love ya!

Jo said...

yay you! congrats!!!

Foong said...

wow! congrats! Keep up the good work.

Jessie said...

Congrats, honey! This is awesome!

+Jessie
a.k.a. The Hungry Mouse

Anonymous said...
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Natalie Rae said...

Hi Megan- I have made the ravioli recipe twice so far this week :) but cut down the raviolis made since I only cook for me*. The extra filling stores nicely in the fridge for a quick meal later on. For my second attempt I only used one won ton and a little less than two tsp. of filling per ravioli and they turned out perfect. I found that about 6 raviolis of the one wonton version made a hearty meal. I was able to cook them 3 at a time in oiled water- any more and they stuck together. Also, I used Brummel & Brown "yougurt butter" and it made the sauce great- I hadn't been to sure about this substitution. Question- what is the serving size of the recipe? Thanks!