WOYP Day #68 Quick & Easy Minestrone

 

We’ve had cooler days and a lot of rain these past couple of weeks and I feel Fall is coming too early! This year sees to have whooshed by.. can’t believe we are already halfway through September!!

It was pouring cats and dogs all day today and all I could think of was Soup!! My first choice was this Tomato soup but then I began to crave something more filling and hearty…in comes a family fav.. Minestrone! This is my only soup of choice whenever I visit Olive Garden.

I couldn’t thank my stars enough for making me pick up Zucchini & Spinach on my grocery run yesterday, Minestrone today was meant to be haha! And I’m always stocked on canned beans so this was easy peasy. You also get a fair share of veggies and carbs, all in one big comforting bowl...yumm!

You will need:

2 tbsp Olive oil (I use extra-virgin)
4 cloves Garlic, chopped
1 large carrot, peeled and cut into small cubes
1/2 Red onion, chopped (can use yellow or white onion)
1/2 cup Green beans, cut into 1” pieces (or smaller)
1 (8oz) can Red Kidney beans, drained and rinsed
2 large Roma tomatoes, cubed
2 large handfuls of fresh spinach, washed
1/2 cup Zucchini, cut into thin discs
1/2 cup Macaroni pasta (or any small pasta)
Salt to taste
1 tsp dried Oregano
1/2 tsp Black pepper
Water as needed (or Vegetable stock if available)

Parmesan cheese, grated (optional)

Usually the pasta is cooked along with the rest of the ingredients but to speed things up I had the pasta cooking on one burner while I sautéed veggies on another burner.  Two pots I know, but I really needed this soup quick! :D I cooked the pasta only for 8 minutes in salted boiling water since the pasta will continue to cook in the soup. You don’t want over cooked mushy pasta!! Save the pasta water to thin the soup out. 

Heat the olive oil in a large pan. Add the chopped garlic and cook for 30 seconds, taking care not to burn it. Add the chopped carrots and onions. Saute until onions are soft. Now add the green beans (I used frozen) and cubed tomatoes. Cook until tomatoes are soft. Now stir in the red kidney beans and zucchini. Cook for a minute, then add plain water and pasta water (or vegetable stock) as needed and the cooked pasta. Season with salt to taste, pepper and the oregano. Remember the pasta water has salt too, so check for salt before adding more. Combine and bring to a rolling bowl on medium heat. Lower heat and simmer for 6-7 minutes. Lastly stir in the spinach and turn off heat. The hot soup will cook the spinach. 

 

 

Ladle into bowls and top with parmesan cheese if using. Serve warm. This was soooo comforting and perfect for the rainy evening. Enjoyed every bit of it though I did miss the Garlic breadsticks to dunk in the soup, hmmm that is for another day! :D 

Another version of the Minestrone here.

WOYP Day # 53 Spinach Corn Soup

We have had rainy, stormy days every now and then. Gloomy and cloud laden skies today, and plenty of rain. Though it is still warm outside, it felt like a Soup kind of day :) Spinach and Corn make a great combination in soup. This soup is light and is perfect with a sandwich to make a meal. 

Spinach Corn Soup: 
You will need: 

2 cups chopped Spinach
1/2 cup Yellow corn kernels (from a can, drained)
2 pods Garlic, finely chopped
2-2 1/2 cups water
1 tbsp Corn starch
Salt to taste
1/2 tsp Black pepper powder
2 tsp light Soy sauce
Salt to taste
1 tsp Sugar
2 tsp Oil

Heat oil in a saucepan. Add the chopped garlic and sauté until fragrant but not browned. Add the chopped spinach and corn. Cook for a minute until the spinach wilts but is still green, and then add water. Stir and then add the salt, pepper, soy sauce and sugar. Combine well and bring to a boil.Add little salt at a time, since the soy sauce is also salty.  Prepare a slurry of the corn starch using little water. Add to the boiling soup and stir. This will thicken the soup. Simmer and then turn off heat. Serve hot. 

That's it! A simple and heart warming soup for any season.

WOYP Day # 52 Paneer Tikka (in oven)

Paneer Tikka is a popular appetizer in Indian restaurants, often made in a large Tandoor, which is traditionally a clay oven.  A Tandoor has very high temperatures going up to almost 900 F. The intense heat, comes from a coal fire which is at the bottom. This heats the wall and insides of the oven, allowing food to cook evenly and faster too. An array of foods are cooked in the Tandoor - indian breads like Naan, Roti, a variety of tikkas including Paneer and veggies and a large variety of meats. The clay oven and coal impart a signature smoky flavor to foods cooked in the Tandoor. 

Paneer Tikka cooked in the Tandoor is done using long metal skewers. Cooking in a Tandoor is an art in itself and often there is an assigned chef or cook who is solely responsible for handling Tandoor dishes in restaurants. 

To recreate the same dish at home, neither do we have ovens that go up to 900 F nor is it feasible to have a coal fire all the time (unless you have an outdoor coal grill). So the closest in taste is baking the Paneer and veggies first and then broiling them to give them a char. 

Paneer Tikka:
You will need:

200 gms Paneer, cut into large cubes
Oil 2-3 tbsp
1/2 cup cubed Green bell pepper
1/2 cup cubed Red bell pepper
1/2 cup cubed Yellow bell pepper
1/2 cup cubed Onion

1 tsp Chaat masala
Mint chutney
Thinly sliced onions to serve

Marinade:

1/2 cup Plain yoghurt
1 tbsp Coriander powder
2 tsp Cumin powder
1 tsp Red chili powder
1/2 tsp Chaat masala
1/4 tsp Turmeric
3/4 tsp Salt
1/2 tsp Kasuthi Methi (crushed)

Wooden or Metal Skewers
Foil lined baking sheet

In a medium bowl whisk together the marinade ingredients. Add the cubed paneer, bell pepper and onion. Combine well to coat evenly. Set aside for 2-3 hours or for at least an hour.

Preheat oven to 425 F.

Lightly oil a foil lined baking sheet. Skewer the paneer, bell pepper and onions alternately on the wooden or metal skewer. Place on the oiled baking sheet. Brush more oil on the paneer and veggies. 

Bake for 6 minutes and then place under broiler for 2-3 minutes. This will char the veggies and Paneer. 

Remove from the oven and rest for 3-4 minutes before lifting the skewers off the pan. If you try to remove them right out of the oven the Paneer will rip off the skewer. 


Gently slide veggies and Paneer off the skewers. Sprinkle chaat masala on top and serve with Mint chutney and thinly sliced onions. 

 Savor the soft & spicy Paneer with the crunchy broiled veggies. Yum! :)

WOYP Day #39 Spinach, Corn and Pepper Mini Tarts

As a kid I enjoyed my mom’s mini Jam Tarts, warm, flaky and filled with gooey mixed fruit jam. Devoured typically in a minute or less :D I’ve used the same Tart dough in these Savory Spinach, Corn & Red bell pepper tarts. The filling is mildly spiced so the kids could eat it too, but you can totally amp the spice levels for adults. These tarts are small and are perfect as appetizers. 

If you don’t have individual tart pans, you can use silicone cupcake liners, a cupcake pan, or a multi design cupcake pan like the one I’ve used. Basically you need something to hold the sides up and form a “cup” to hold the filling. This can also be used in to make one large tart as well instead of individual tarts.

Like with any Tart dough, it is important to start with cold butter.

Easy Tart Dough:

1 1/4 cups All-purpose flour
1/2 tsp Salt
1/3 cup Cold, unsalted Butter
3-4 tbsp Cold Water

4” or 5” cookie cutter
Rolling pin
Tart pans, cupcake pan or cupcake silicone molds
Rice or Dried Beans (any kind)
Parchment Paper or Foil

In a medium bowl, measure out the flour. Add the salt and whisk to combine. Grate the butter over the bowl. Using a for or your fingertips rub the butter into the flour until it resembles bread crumbs. Alternately, you can also cut the butter into small cubes and using a pastry cutter, cut the butter into the flour. Add a tablespoon of water at a time and mix until the dough comes together. Roll into a ball and cover with cling wrap. Refrigerate for 30 minutes. Mom never used to chill the dough and she used to go about making the tart shells right away. I prefer to chill it since it is hot now and I felt it yielded a flakier shell. 

After 30 minutes, transfer dough to a lightly floured surface. Preheat oven to 400F. Roll the dough using a rolling pin, to 1/4” thickness. Using the cookie cutter cut circles and place in the cupcake pan. Gently press the dough to conform to the sides. Repeat with all the dough. Using a fork poke the dough in several places. This is called docking the dough, which prevents the tart from puffing up in the oven. 

Blind Bake the Tart Shells:

These Tart shells are blind baked, meaning they are baked first with either rice or dried beans to weigh the shells down, then baked without them and then a final quick bake with the prepared filling. 

Line each shell with a piece of parchment paper or foil and then pour little rice (or beans) into each shell. Bake for 8 minutes. Remove from oven, remove the rice with the parchment and return shells to the oven for another 4 minutes. Remove from oven, fill each shell with prepared filling. Bake for another 2-3 minutes until filling is heated through. Serve warm.

Spinach, corn and Red bell pepper filling:  
You will need:

1 recipe Tart dough (recipe above)
2 tbsp Oil
1/2 cup chopped Onion
2 tbsp Yellow corn
1/4 cup chopped Red bell pepper
3 pods Garlic,  minced
1/2 cup Spinach, finely chopped
1/4 tsp Dried Oregano
1/4 tsp Red chili flakes
Salt to taste
2 tbsp Heavy cream

Heat oil in pan. Add the minced garlic, onions and bell pepper. Cook for 3-4 minutes until onions and peppers are soft. Add the corn and chopped spinach and cook for 2 minutes.Season with salt and add the chili flakes and dried Oregano. Combine well. Lastly add the cream and combine, cook for a minute and turn off heat.

Allow to cool before filling the shells, you don’t want the hot filling to make the shells soggy. 

We enjoyed these Savory tarts and I see more tarts in the future :D Thanks to my mom for a foolproof tart recipe!

WOYP Day #38 Stuffed Mini Peppers

Yesterday was my older one’s 8th birthday. Poor guy had been planning a summer party since months, but who knew things around us would change so drastically due to CoVID. So we made the best of the current situation and had a small party at home with just us and my cousin’s family. V loves pizza so we ordered out and I made Pull apart Garlic bread and these mini stuffed peppers as appetizers. He wanted a Minecraft themed Dirt Block cake with a few Minecraft characters on top which I made in Fondant. More on the cake in another post :)

The peppers are crunchy, sweet and colorful. They are perfect with a savory dip but I wanted to make something a little more satisfying and decided to stuff and bake them instead. This literally came together in about 20 minutes. I had Goat cheese on hand, that went into the filling. If you don't have any, it can be skipped. 

You will need: 

Serves 4

1 lb Mini Sweet peppers
1 (8oz) can Black beans
2 tbsp yellow corn
2 tbsp oil
3 pods Garlic, finely chopped
1/2 cup chopped onion
Salt to taste
2 tsp Sriracha (or any hot sauce)
2 tbsp Goat cheese, softened
1 tbsp chopped cilantro
1/3 cup shredded Cheddar

Open the black beans and pour the contents of the can into a small pan and bring to a simmer. Drain the liquid and mash the beans with a fork while still warm. Set aside. 

Heat oil in a pan. Add the chopped onion and garlic. Sauté until fragrant and soft. Stir in the mashed beans, yellow corn and season with salt to taste. Combine well. Lastly add the sriracha and cilantro. Stir to combine. You can add more hot sauce if you like. The quantity mentioned above was a perfect balance between the sweet peppers and tangy goat cheese. Cool slightly and then add the softened goat cheese. Combine. 

Preheat oven to 350F.

Wash the mini peppers and slice in half. Using a spoon, fill each half with the prepared bean mixture and place on a baking sheet lined with foil. Top each pepper with little cheese and bake for 8-10 minutes. Remove from pan, rest on sheet for a minute and then serve while still warm. 

These make for perfect finger foods, no utensils needed and the peppers are just right to hold the filling. They were gone in minutes! :D 

Semolina Loaf & Grilled Paneer Sandwiches

Writing on here after a long time and it feels good to be back! I hadn't stopped cooking or baking :D but my cake business has taken flight over the years which demands a lot of my time and attention. And of course my 2 cherubs are no longer cherubs but budding schoolers who keep me busy when they are home. Life is busy but plenty of fun.

In between all the madness I got a chance to bake this gorgeous Semolina loaf, made using fine Indian semolina, also called Sooji/Suji. The texture is smooth and tastes scrumptious! Nothing beats the smell of freshly baked bread and this loaf lasted about a day and half before it was all gone. I made Grilled Paneer Tikka sandwiches for lunch and everyone loved it. My older son who is not too keen on Paneer, gobbled it all up because the bread tasted so good.

Semolina comes in 3 forms, coarse, fine and very fine. Coarse semolina is used to make puddings, porridges and of course the popular South Indian breakfast Upma/Kharabath, Kesaribath & Rave rotti. I use Fine Semolina to make the outer layer for Karagadabu, Obattu (Pooran Poli). It is also used in breads, by itself or combined with Bread flour. Very fine semolina or durum flour is best in baked goods and yields a fine texture.

I'm sharing the recipe for both the Semolina bread and Grilled Paneer tikka sandwiches.

Note: If you have access to Semolina flour, do use that. I used the measured quantity of fine semolina, pulsed it a few times in the blender and then proceeded with the recipe. Plan ahead and give yourself enough time since the dough has to rise twice, once after kneading and second time after shaping the loaf.

Semolina Bread: 

Yields: One 8" loaf

Time: 8-12 minutes to need, 1.5-2 hours 1st proof, 1.5-2 hours 2nd Proof, 35-40 minutes Baking 

Ingredients: 

1.5 cups Water,tepid  (70-78F)  

1 teaspoon Instant yeast

3 1/4 cups Fine Semolina flour (or fine semolina, see note above)

1 tablespoon Granulated white sugar 

1/4 cup Extra-virgin Olive Oil 

1 1/2 teaspoons Salt

Method: 

Pour the tepid water into a large mixing bowl or the bowl of a stand mixer.  Add the yeast, sugar, flour, olive oil and salt. Combine with a rubber spatula until a rough dough forms. 

Kneading:  

By hand: turn out dough onto a lightly dusted countertop(dust with semolina flour) Knead by hand lightly until the dough is smooth, shiny and elastic, about 10-12 minutes. 

By Machine: Using the dough hook on your mixer, knead on medium speed (I used speed 4 on my Kitchen Aid) until dough is smooth, shiny and elastic. About 8 minutes. 

Once kneaded, transfer dough to a lightly oiled bowl. Cover and let rise until doubled, took about an hour and 45 minutes in my kitchen. 

Grease a loaf pan (8.5" x 4') with oil. Transfer dough onto a lightly dusted countertop and using your hand, shape the dough into a rectangle. The width of the dough should be around the size of your loaf pan. Now starting from one end, roll the dough tightly. Pinch the seams and place in greased loaf fan. Cover loosely with plastic wrap and allow to proof until the dough rises just above the rim of the pan, about 1.5-2 hours.

Preheat the oven to 375 F. Place loaf on the middle rack and bake for 35-40 minutes or until loaf pulls away from the sides of the pan. The top will be a nice even brown color. 

Remove loaf from the oven once done. Cool in the pan for 10 minutes, remove and place on a cooling rack until completely cool. Loosely cover the top with a piece of aluminium foil if you want a softer crust. Slice bread once its completely cool. Store in an air-tight container or resealable plastic bag.

Grilled Paneer Tikka Sandwiches:

Serves: 6

Ingredients: 

1 cup Paneer, cubed

1/2 cup Green bell pepper, cubed

1 onion, cubed

1 Tomato, cubed

1/2 cup Thick yoghurt (curd)

1 tbsp Cooking oil (Olive oil/Vegetable oil)  

1 teaspoon Red chilli powder

2 teaspoons Corriander powder

1 teaspoon Cumin powder

1/2 tsp Amchur powder

1 tsp Garam masala

1 tbsp Cilantro, chopped

Salt to taste

12 slices Semolina bread

Mint chutney 

Mozzarella cheese, grated (optional)

Softened butter 

In a large bowl, combine the yoghurt, the spices, salt to taste. Whisk until smooth. Now add the cubed paneer, bell pepper, onions and tomato. Set aside for 10 minutes. 

Heat a wide pan, add the marinated paneer and saute for 6-8 minutes on medium heat. Stir often to prevent burning. Taste & adjust seasonings. Turn off heat and add cilantro. Cool slightly. 

Heat a grill pan on medium heat. Take 2 slices of Bread, butter one side and apply mint chutney on the buttered side. Spread a layer of the Paneer Tikka masala, top with grated cheese. 

Place the other slice on top. Spread butter on the top slice and careful flip the sandwich (butter side down) onto the heated grill pan. Using a spatula compress the sandwich, cook for 1-2 minutes until the bottom is crisp and has grill marks on it. Apply butter on the top and flip to grill the other side. 

Remove from heat, slice into triangles and serve hot with ketchup. 

These were sooo delicious, I'm glad I made a big batch of the Paneer Tikka. I see more sandwiches for lunch or dinner in the future :D If you try it, let me know!

S for Scones - Pesto Parmesan Cheddar Scones - Day 19

A scone is a single serving of quick bake/bread usually sweet and served at tea. It can be flavored with fresh fruit or made plain with the rich goodness of cream. I chose to make a savory scone using two of my favorite cheeses- Parmesan and Cheddar and to take it up notch on flavor I added in a few tablespoons of my home- made Basil Walnut Pesto for good measure. It felt good to bake something savory after a week of sweet bakes. 

S for Scones  - United Kingdom (UK)

The original scone was round and flat, usually as large as a medium-sized plate. It was made with unleavened oats and baked on a griddle, then cut into triangular sections for serving. Today, many would call the large round cake a bannock and call the triangles scones. In Scotland, the words are often used interchangeably.

When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.Modern scones are widely available in British bakeries, groceries and supermarkets. 

Baking scones at home is often closely tied to heritage baking. They tend to be made using family recipes rather than recipe books, since it is often a family member who holds the "best" and most-treasured recipe.

Scones have a light crumbly texture and are quick to make. I scoured through plenty of recipes and almost all of them were made using all-purpose flour and eggs, but there was one recipe I came across that used cake flour. Cake flour is nothing but all-purpose flour with cornstarch added to it. I use it often to make my cakes which results in a lighter, tighter crumb in cakes. I've made savory scones before with only all-purpose flour and they are denser in texture. These were incredibly light so the cake flour does make a huge difference. I would recommend using it and I've provided a very easy way to make cake flour at home. You don't have to buy a huge pack of Cake flour just for this recipe. 

Cake flour:

1 cup All-purpose flour

2 tbsp Corn flour/Corn starch

Measure out a level cup of All-purpose flour. Remove 2 tablespoons of all-purpose flour and add the 2 tbsp of cornstarch. Sift to combine and use as needed. 

Pesto Parmesan Cheddar Scones

You will need: 

Makes: 8 Scones 

3/4 cup cake flour

6 tbsp All-purpose flour

3/4 tsp Baking powder 

1/8 tsp Baking soda

1/4 tsp Salt

1/4 tsp coarsely ground pepper 

1/4 cup unsalted butter, cold and cut into small pieces 

1/4 cup Grated Cheddar

1/4 cup Grated Parmesan 

1/4 cup cold buttermilk 

2 tbsp Prepared Basil-Walnut Pesto 

1 tbsp butter melted to brush tops

Preheat oven to 425F. Line a large baking sheet with parchment paper. 

In a large bowl combine the flours, salt, pepper, baking powder and baking soda. Add the cold butter and rub it in until the mixture resembles bread crumbs. Add the shredded Parmesan and Cheddar. Combine.

In another bowl whisk together the buttermilk and pesto. Pour this mixture into the dry ingredients and mix with a wooden spoon or a rubber spatula until it forms a dough. Turn it out onto a flat surface and knead just until it comes together. Don't overwork the dough. Shape the dough into a disc and cut into 8 triangles. 

Brush the tops with melted butter. Bake for 15 minutes or until golden brown along the edges. Cool on a wire rack for 10 minutes. Serve while still warm.

The cheeses, the pesto, the butter all beautifully came through in this scone. They didn't last long, but leftovers can be kept in air-tight container for a day or two. 

BAKES FROM AROUND THE WORLD: 

A for ANZAC BISCUITS - AUSTRALIA

B for BASBOUSA - EGYPT

C for CHOCOLATE ECLAIRS - FRANCE

D for DAMPER BREAD - AUSTRALIA

E for EMPANADAS - MEXICO

F for FLAN MEXICANO - MEXICO

G for GRISSINI BREADSTICKS - ITALY

H for HOT MILK SPONGE CAKE - USA

I for INDIAN LADI PAV - INDIA 

J for JOULUTORTTU - FINLAND

K for KORVAPUUSTI - FINLAND

L for LEMON SPRITZ SANDWICH COOKIES - GERMANY

M for MACARONS - FRANCE
N for NANKHATAI - INDIA
O for ORANGE OGURA CAKE - MALAYSIA
P for PINCA - CROATIA
Q for QUICK BREAD - STRAWBERRY PECAN BREAD - USA

R for RIGÓ JANCSI - HUNGARY

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up

E for EmpanadasI How to make Baked Empanadas – Day 5

We are onto the 5^th day of the Mega Blogging Marathon and it has been a tasty ride thus far :)

E FOR EMPANADAS:

Empanadas trace their origins back to the north western region of Spain – Galicia. A cookbook published in 1520, mentions Empanadas filled with seafood authored by Robert de Nola. Its interesting to know that some sources claim a connection to our very Indian cuisine. A similar dish first appeared in Portugal around the time of trade routes to India and the establishment of a colony in Goa. This dish is believed to have been derived from or influenced by the Indian Gujjiya or Samosa, known in Lisbon as the Chamuca da Goa. (Soure:Wikipedia)

This comes as no surprise because the first time I ate an Empanada was at a Mexican Restaurant in Dallas, TX, and the shape reminded me of Kadabu/Kargadabu (sweet filling). Empanadas are generally made with a spicy filling.

Round pieces of dough are filled and then shaped into a crescent, sealing the dough along the edges. These are then deep fried until crisp and golden brown. Instead of frying my Empanadas I chose to bake them and the results were surprisingly good. I also used Whole wheat flour, which made these very light and guilt-free.

You will need:

For the Dough:

Makes:  12-14 Empanadas

1.5 Cups Whole Wheat Flour

¼ tsp Baking powder

¼ tsp Baking soda

¾ tsp Salt

1 tbsp Olive oil (or Canola/Vegetable oil)

Warm water as needed

Combine all the dry ingredients in a medium bowl. Add warm water slowly and combine to form a dough. It should be a soft dough not sticky. Knead for a min until smooth and then cover and let rest for 20-30 minutes. Meanwhile make the filling.

For the Filling:

1 can Black beans, drained & rinsed

¼ cup green bell pepper, chopped

¼ cup red bell pepper, chopped

2 cloves Garlic, chopped

½ cup onions, chopped

½ tsp Cumin powder

½ tsp Chili powder

2 tsp Tomato Ketchup

Salt to taste

1 tbsp Oil

2 tbsp Chopped Cilantro

2 tbsp Green onions, chopped
2-3 tbsp grated Chihuahua cheese

Heat oil in a pan. Add onions and garlic, cook until soft. Add the red and green bell peppers. Cook for a minute and then add the drained black beans, cumin powder and red chili powder. Season with salt. Add ketchuo combine and cook for 3 minutes. Turn off heat and stir in cilantro and green onions. Cool before using.

Making Empanadas:

Preheat oven to 375F. Line a baking sheet with parchment paper,

Knead the dough and roll into a large sheet, about ¼ inch thick. Using a round 5 or 6-inch cutter, cut circles in the dough.

On one half of the circle place a tablespoon of the cooled black bean filling and a little bit of the cheese. 

Dip a finger in water and run it gently around the circumference of the dough. Flip over half of the dough over the filling and gently press the edges to seal. Crimp with a fork and place on baking sheet. Repeat with remaining dough and filling.

Brush the tops with olive oil. Bake for 20-25 minutes until Empanadas are firm.

These are best eaten warm. Serve with Salsa or Guacamole. I didn’t have the ingredients to make either (would you believe I was out of tomatoes!!) so I made a Spicy Cilantro yoghurt dip.

Blend 1 green chili, 1 clove of Garlic, a handful of cilantro, 1 stalk green onion (root trimmed), ¼ cup yoghurt and salt to taste in a blender. If you don’t want it spicy then skip the chili. Serve with the Empanadas.

BAKES FROM AROUND THE WORLD:

A for ANZAC BISCUITS

B for BASBOUSA
C for CHOCOLATE ECLAIRS
D for DAMPER BREAD

 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

An InLinkz Link-up