Woo, Friday! I’ve had a good week, very laid back for some strange reason. I even had time to read a book. Well, I’m only on page 23 but that’s quite an achievement for me! Let’s get cracking on this week’s questions then.

#1. Clair’s question. What’s the biggest kitchen blunder you’ve made?

Read all about it, read all about my granola adventure here. I make granola bars like you’ve never seen, honest .

#2. What’s your favorite snow day beverage?

A steaming hot coffee in the winter is the best thing ever.

#3. What’s your favorite way to eat celery?

I like them in my pasta.

#4. What’s the most unappealing looking food you can think of?

Whenever I go to seafood restaurants, which is pretty rare unless we get invited to dinner, I always quicken my step when I walk past the live seafood languishing helplessly in tanks, oblivious to the fiery deaths awaiting them in the kitchen nearby.

Say what you want but there’s something about this picture that really puts me off live seafood, no matter how good it’s supposed to taste.

Want to play Four Foods on Friday? Simple, go over to valmg’s blog at Fun, Crafts and Recipes and grab the details. Have a great weekend, everyone.

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I’m really hoping for a quieter weekend after the hustle and bustle of this past week but it being Father’s Day weekend and all, well, we’ll see .

Great questions this week, and as usual, if you want to join us on Four Foods on Friday, just go over to valmg’s blog at Fun, Crafts and Recipes and grab the details.

#1. bestmomma’s question. If you could copy the cooking expertise and ability of one person, who would it be?

Jaime Oliver’s is the only cooking show that I’ve watched quite a lot of. He makes everything look so easy and he can cook anywhere, not just in the kitchen.

#2. What’s the first red food that comes to your mind?

Tomatoes.

#3. How do you eat your strawberries?

We don’t really get a whole lot of strawberries here. When I do see them, I hardly buy any because somehow they always turn out to be sour.

#4. Share a recipe that uses cherries.

Again we don’t get much of cherries here. So I’ve never made anything with cherries except eat them fresh.

Woo-hoo, thank goodness it’s Friday. This week has been stressful in a wierd sort of way. Hoping to catch a little breather once I get my answers posted. Kelly’s question really had me thinking for quite a while .

#1. Kelly’s question. What is your favorite memory associated with the smell of a certain food? As in, you smell it, close your eyes and are instantly drawn back to a magical moment in time….

The smell of Cantonese fried noodles reminds me of the weekend suppers I used to enjoy as a kid. My grandmother would let me stay up late and we would order these noodles from a famous street stall near our house and the man would have one of his sons deliver them to our house. When Grandma opened the paper wrapping, the aroma of these scrumptuous noodles would fill the house. This is still one of my favorite styles of noodles.

#2. Name something red that is in your cabinets.

Ooh, I’ve got lots of red stuff - pasta sauce, tomato ketchup, paprika, curry powder.

#3. Ice. Do you have an ice maker, use ice cube trays or buy by the bag?

Ice cube trays.

#4. Pepper. What kind do you use most often? Is it in a grinder or a shaker?

I have both black and white pepper in shakers but I tend to use the white pepper more often.

Want to play Four Foods on Friday? Simple, go over to valmg’s blog at Fun, Crafts and Recipes and grab the details.

I’m officially done with my vegetarian diet as of Wednesday. My first meal was this. At lunchtime, the kids dragged me to Tony Roma’s to celebrate and I had this.

Happily let’s get on to this week’s questions then .

#1. Mashed potatoes. Do you usually buy the boxes, the frozen or make from scratch?

I make mine from scratch.

#2. Cottage cheese. What kind do you like? (large curd, small curd, 2%, 4%, no salt, etc)

We don’t eat cottage cheese.

#3. Is there a food that you are brand loyal to?

Off the top of my head, I can only think of Prego pasta sauce but I’m sure there’s a couple of others.

#4. When cooking do you usually use fresh onions or the ones from the spice aisle that are chopped or powdered?

Fresh onions always.

Want to play Four Foods on Friday? Simple, go over to valmg’s blog at Fun, Crafts and Recipes and grab the details.

I’m so thrilled to receive this award from Naoko over at Naokos Cooking where she shares her insights into Japanese cooking.

Being that I’m a big fan of Japanese food makes me doubly happy. I’m kinda feeling like an insurance agent who’s just received a major life insurance lead .

I wrote up this post yesterday and thought I published it but it looks like I may have missed that publish button by a good mile.