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Monday, April 18, 2016

5 Reasons to Eat the Top-Tier Wedding Cake Now



Copyright 2016 Curtis Anderson


Traditionally, couples freeze their wedding cake for a year and eat it on their one-year anniversary. It symbolizes good luck and a long life together. I got married on April 2, 2016. Flour Child Bakery in Virginia Beach made our cake pictured above. The cream cheese filled chocolate cake with buttercream icing excited my palate with sweet flavors. The groom and I received raved reviews from our guests. We, too, agree that the moist cake tasted amazing - all the more reason to eat it before our one year anniversary. I have listed 5 more reasons why I'm eating the wedding cake now instead of later.

1. Cake doesn't last a year in my house.
2. I keep imagining the wedding cake tasting the way the freezer smells overtime. 
3. I plan to purchase a fresh cake for our one-year anniversary.
4. It makes a great dessert when relaxing after the honeymoon and opening wedding gifts.
5. Life is too short, eat wedding cake now!

If you prefer to follow tradition, this article gives you "9 Tips for Freezing—and Defrosting—Your Wedding Cake for Your First Anniversary." Enjoy!

Did you save the top-tier of your wedding cake for your one-year anniversary? 


Notes: 
Cake stand provided by Splendid Seating
Cake topper designed by The Food Temptress



Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Tuesday, April 12, 2016

#IamCuisineNoir Brand Ambassador & Mother's Day Campaign






I'm happy to share that I was selected as an #IamCuisineNoir Brand Ambassador for Cuisine Noir Magazine. This media campaign follows foodies around the world who share their love for food, wine, and travel with the hashtag #IamCuisineNoir on social media. Visit Cuisine Noir Magazine for more information. While there, check out the #IamCuisineNoir Mother's Day Promotion that runs from March 28 - April 24, 2016. Simply tag your favorite photos on social media with ‪#‎IAmCuisineNoir‬ showing moments with your sister, mom, grandmother, aunt, girlfriend, wife, best friend or children. Winners will be selected at random. See more information here

I'll connect with you when I return from my honeymoon. I can't wait to share my food experience from Savannah, Georgia. Cheers!




Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Tuesday, March 29, 2016

Pesto Basil Alfredo Cauliflower



Copyright 2016 Rekaya Gibson

Copyright 2016 Rekaya Gibson

I've been busy planning my wedding, but I found time to make this easy Pesto Basil Alfredo Cauliflower. I poured Prego Alfredo Sauce flavored with pesto and basil over Trader Giotto's Organic Riced Cauliflower, a Trader Joe's brand. The sauce jazzed up the vegetables, making them taste creamy and delicious. I enjoyed them and you will too. Bon App├ętit!

What's your favorite vegetable? Leave comment below.

Pesto Basil Alfredo Cauliflower

Ingredients
12 oz. Trader Giotto’s Organic Riced Cauliflower
Garlic powder
Onion powder
Pepper
Sea salt
1/2 - 3/4 jar Prego Alfredo Sauce Basil Pesto

Instructions
1. Add cauliflower to medium pot.
2. Sprinkle with seasonings and stir until combined. 
3. Cook according to package. 
4. Three minutes before it finishes cooking, add sauce and stir until combined. 
5. Heat until sauce is hot, and then serve. 










Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Friday, March 25, 2016

Spicy BLT-A Sandwich




Copyright 2016 Rekaya Gibson

Copyright 2016 Rekaya Gibson

Spicy BLT-A Sandwich

I created a Spicy BLT-A (bacon, lettuce, tomato, avocado) Sandwich for lunch. It packs flavor, crunch, and a little heat. I promise I didn't spit on the bacon. It's hot grease. Sure, I could've dabbed it with a paper towel, but I wanted this pork for all its fat and saltiness. I placed the bacon on a foil-lined cookie sheet and baked it in the oven at 350 degrees until crispy or about 20 minutes. The meat doesn't shrink as much and it makes cleanup easier. Try this classic sandwich and add your own twist to it. Enjoy!

What do you like on your BLT? Leave comments below.     

Spicy BLT-A Sandwich

Ingredients
2 slices bread (toasted)
Jalapeno mustard
Iceberg lettuce (slices or shredded)
1 medium tomato (thinly sliced)
1/2 avocado (sliced)
Bacon (cooked)

Instructions
1. Place bread on a plate.
2. Add mustard.
3. Top one slice of bread with lettuce.
4. Add a slice of tomato on top of the lettuce.
5. On the other slice of bread, add the avocado.
6. Place bacon on top of the avocado.
7. Pickup the bread with the vegetables and flip it on top of the bacon. 
-Or - Assemble as desired.





Disclosure of Material Connection: I have not received any compensation for writing this post. I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”