5 Reasons Food Bloggers Should Attend Food Blog Forum

I had the distinct pleasure of attending my second Food Blog Forum a few weeks ago, and what an amazing time it was! My first FBF experience was 2 years ago, and I had such a great experience {as is evident from the 4-part recap I wrote} that I just knew I had to secure tickets again this time around {which is no easy feat -- they sell out in 2 seconds flat. Literally.}.

Fun fact: I missed out on the first round of tickets and wound up having to try to get them while I was in labor! I was huffing and puffing having contractions and also yelling at Steve to make sure he was in front of the computer exactly when they went on sale. That's dedication right there.

There are tons of reasons why food bloggers attend conferences. Think of them as "professional development" -- but way more fun! Now that I have several conferences under my belt, I can truly say that Food Blog Forum is a conference that's worth attending. Instead of recapping this year's experience in a 4-part series {because now I have a baby and zero time for such things}, I thought I'd share my top 5 reasons for specifically attending FBF!

1. The Food
Ok, so obviously there's going to be a lot of food at a conference for food bloggers. But, surprisingly, that doesn't mean it's always the best.

This year, they absolutely outdid themselves for our conference lunch. Though our sleeping accommodations were at The Grand Floridian Resort & Spa, the conference itself was held at The Contemporary Resort, which is conveniently just a monorail-ride away. For lunch, we were whisked up to the 15th floor to the Contemporary's California Grill where we were greeted with sweeping vistas {though, sadly, masked by the gloomy weather that day} and a dazzling array of bites created by some of Disney's best chefs.

They really went out of their way to spoil us. Each and every bite was delectable and gorgeous -- like little masterpieces on a plate. What more could you expect from one of the most magical places to visit?

Of course, holding the conference on Disney property means that there are other great dining opportunities that many attendees choose to take advantage of at the hotels, parks and surrounding areas. Steve and I didn't make any formal dining reservations, but we did nibble our way around the world at Epcot, which was lots of fun.

Some noshing at the Polynesian Resort.

On the last day of the conference, we had an amazing brunch at East End Market -- a "neighborhood market and cultural food hub." Not only did they make it entertaining, but the food... OH, the food! I was stuffed. Then again, that seems to be the theme of FBF!

2. The Friends
One of my favorite parts of attending conferences is getting to mingle with other bloggers. There are so many bloggers that I've admired from afar, and so many that I've become "friends" with via social media. It's a nice treat to be able to chat face-to-face with these talented people!

Photo Credit: Kasey's Kitchen

I loved catching up with Heather {Heather Likes Food}, Kasey{Kasey's Kitchen}, Jessica {My Baking Heart}, Katie {Katie's Cucina} and Tina {My Life as a Mrs.} -- most of whom I met at FBF 2 years ago. I also finally got to meet Jessica {from The Novice Chef, whose blog inspired ME to start a blog!} for the first time, and made new buddies when I ran into Becky {The Cookie Rookie} and Carla {Alyssa & Carla}. It's amazing how it feels like you've been friends with some people for ages when you start to chat.

And on that note, here's a tip: TALK TO PEOPLE. I generally can't shut myself up, so this isn't usually a problem for me, but I can't tell you how many times I've gone up to someone at a conference only to be greeted by averted eyes or awkward silence! I know a lot of times folks who are outgoing in writing are actually quite introverted in real life, and that's ok. But try to take advantage of the opportunity to connect with other people who understand what you do. You never know, you might make a good business contact or even a great friend!

3. The Fun
Oh my gosh, guys. I cannot tell you how much fun was had during this particular trip. The folks at Disney hooked us up with the most wonderful gift -- media fast passes. Or, as a cast member at the Grand Floridian called them, "Super Special Magical Fast Passes." What that meant was that we could walk up to any line at any park and automatically join the FastPass line, shaving HOURS of wait time off of each queue. There are no words. Disney VIPs.

A personalized "Magic Band" loaded with super special FastPasses.

One of the perks of attending FBF at Disney is the fantastic deal that is just too good to pass up -- a conference pass, event attendance, 4-day park hopper passes and a 3 night stay at the Grand Floridian for a minimal cost. Two years ago, I went as a single attendee meaning that I had to have a random roommate during the conference. {It wasn't so bad, I ended up with someone very nice!}

Oh, hi. I'm never leaving. K, thanks.

This year, I took advantage of the price to invite my family members along and we all shared a room. They also got the same park passes that I did, so they were able to play all weekend long, even while I was at the conference. It is so, so worth it.

My little guy got to take his very first trip to Disney! Thanks FBF!

4. The Favors
As in, party favors or "swag." Conference attendees leave room in their luggage for all the goodies that we receive from sponsors. And a lot of it is fantastic stuff! {::cough:: GooGoo Clusters!!}

You will leave with anything from pens, kitchen gadgets and USBs to quality ingredients and food products to manufacturer's coupons for free product. And if you're lucky, you might even win one of the giveaway prizes, which range from gift baskets of product to high end appliances! I never win anything, but this time I won a case of hummus from Sabra. YUM. Hummus party, anyone??

5. The Foundation

I know I've only talked about the frivolous parts of conference-going, but there are obvious professional benefits that come from attending as well. Learning from some of the pros in your field is a great way to lay the foundation for blog beginnings or make sure you're "on track" if you're already seasoned. Conferences are also a great place to get re-inspired!

Our sessions this year were chock-full of information -- from food photography to monetization strategies to managing and avoiding "blogger burnout". I know it probably seems like food blogging is a no-brainer, but I promise there are a lot of complexities involved, especially when it goes from hobby to business! It's nice to have other bloggers who have been successful share their tips and tricks.

There will be notes to take and plans to make, but try not to get bogged down by all the details. I like to jot down key points, but more importantly, take note of those "aha!" moments that pop into my thoughts while I'm listening. Heaven knows with all the info flying at my brain, I won't remember them later on!

So, yeah. If you get the chance {and are lucky enough to snag a ticket!}, go to FBF. It's a worthwhile investment for growing your craft and a great little getaway, too! A huge thanks to all those who put time and effort into making this an amazing weekend for all of us, and a standing ovation to Disney who never disappoints in making it a magical time!

Stuff and Links {April 2014}

I hate it when I don't have a recipe prepared to share. Especially when it causes a lag in posting. For the record, when that happens it usually means I've been too busy cooking to go through the many, many steps required to put together a blog post, which is not necessarily a bad thing. Either that, or I've been super lazy, which happens on occasion as well.

But not having a recipe doesn't mean I don't have something to say. I almost always have something to say -- just ask my husband.

I haven't done a "Stuff & Links" post for a while, so I thought I'd put together some of what's been happening in both my food and non-food world!

Things I've Eaten:

Have you seen these? I happened upon them at Target and had to pick one up -- mostly because I'm a sucker for cute packaging and I happened to enjoy theirs. It's basically apple sauce. Chunky applesauce with fancy flavors. I liked it so much that I was slightly shocked. I was also shocked that the price was $2.50 per packet... but I guess it's either cute/tasty or cheap/unimpressive. You can't have it all.

I cannot get enough of tomatoes, cucumbers & hummus lately {my favorite is Aramouni -- it's a local brand they sell at my Whole Foods. I don't know what they put in it, but it's addictive.} And pineapple, grapes and frozen bananas {I use them for making the creamiest, most delicious "shakes" ever.} I love it when my food cravings happen to be healthy.

I figured out how to make the tastiest "DIY Instant Oatmeal". I don't have the exact measurements for you {otherwise, that would probably be the recipe I share today}, but basically I combine quick oats, chia seeds, cinnamon, and a tiny bit of brown sugar with almond milk, zap it for 90 seconds in the microwave, and add in yummy things like walnuts and bananas. So good. Not difficult. No weird additives. Score.

Things I've Been Cooking/Baking

I made this Strawberry-Coconut Tart for a friend's birthday last week. Isn't it beautiful? I adapted it from Willow Bird Baking's Strawberry Coconut Cream Pie Bars recipe and it worked out perfectly.

Have you ever made a gougere? Don't be fooled by the French name -- it's a cheese puff. It is probably one of the easiest  fancy-sounding things you can make. They're so good, and you can shape them however you want. Like these that I formed into "carrots" for Easter. I loved how they looked. Here's a basic recipe for them. {I made mine with Cabot sharp cheddar and fresh chives.}

I made a cake for Easter. It's King Arthur Flour's Chocolate Cassata Cake. I was thrilled with how quickly it was coming together, and then I somehow read the measurements wrong and used way to much milk, which I decided to "correct" by adding extra flour. In the end, it came out more like a brownie than a cake, but it was still ok. The frosting though... good grief. I could have eaten it off the cake with a spoon. I think I will find other things I need to frost so I can make it again soon.

Other Random Things

- I have mastered the art of dismantling a pineapple with minimal waste. Is this something you'd be interested in learning? Because I don't want to bore you, but man, has life gotten easier ever since I figured it out.

- In just a few short weeks, I'll be joining a bunch of food bloggers in Miami for BlogHer Food 2014! I can barely contain my excitement.  My last conference was almost exactly a year ago in Orlando for Food Blog Forum. I can't imagine anything could top that fun, but I will give BlogHer Food a chance to try. ;) Prepare yourself for some long recap posts and an Instagram feed full of foodie celebrities!

Photo Source

- Three of my recipes were selected for the next Foodie Recipes Cookbook App! You should check it out if you haven't already, it's fabulous! I also have a few recipes being shared in upcoming issues of a few magazines... I'll share more about that when I have them in hand! It's so surreal when I get to see my hard work in print, or even digitally by some respected sources. I can't thank you enough for the support you give me that gives me the confidence it takes to continue reaching for my dreams. :)

See? I told you I'm never at a loss for words. If you're ever curious about what I'm up to when I haven't been posting on the blog, you can follow along with my daily musings over on Instagram where I keep things pretty current! And since we're talking social media, don't forget that my Facebook page also still exists though there's not nearly as much action over there as there used to be thanks to algorithms I don't care to understand. :P

I hope everything is well in your world and hope to have a recipe to share soon! xo

A Toast to 2014 | Tuxedo Cocktails

I pretty much hit the "pause" button on blogging for over a week {with the exception of yesterday's teaser for my grand debut on the Lilly Pulitzer blog}. As weird as the mini-break felt, it was much needed! Taking a little breather allowed me to spend time with my family and friends, work on pending projects and, of course, cook {and eat!} lots of good stuff. ;)

{P.S. Are we friends on Instagram? Because I feel like we should be. Let's stop this coy exchange and make it official already. Go here & click "Follow" if you're up for seeing my daily adventures.}

Now that I'm rested up and rebooted, I can't wait to get back to cooking... especially since Santa left me a few new cookbooks/cooking-related books for renewed inspiration. 

Plus, I have so much stuff to tell you guys about! My amazing experiences at the Palm Beach Food & Wine Festival; my foray into the world of fashion with my gal pals at Rapunzel's Closet and the talented mavens at Rae|Francis and Allegra Fanjul Designs; my attempts at Paleo baking. {what!?!?}

Obviously, we have a whole lot of catching up to do. 

It is incredibly hard for me to wrap my brain around the fact that a new year is starting in just a few hours. Where 2013 went I'll never know. It's true that the older I get, the faster the years fly by... but this year felt particularly swift -- a likely result of having every month be jam-packed with things to look forward to.

Among my foodie highlights of 2013 were:

- Getting to check out local spots and talk about them here. Echo, Field of Greens, Tin Fish Clematis... delicious food and great people. It just doesn't get any better. I would love to continue this in 2014!

- The ridiculously fun Blue Bell Ice Cream/The Ancient Olive event with ice cream, olive oil and vinegar pairings. I know. It sounds weird. But trust me, it was pure genius! 

- Touring Taru Gardens with Chef Lindsay Autry & Pastry Chef Sara Sipe. Such talented & passionate women, and the grounds of the Sundy House... oh, those grounds! Paradise.

- Being on the judging panel for FLAVOR Palm Beach. Because being served an endless array of sumptuous bites from amazing chefs {in an Aston Martin showroom} is never a bad thing.

- My stay at the PGA National Resort & Spa for their Ice Cream Festival Weekend. Sheer decadence.

- Food Blog Forum Orlando {Yes, each one of those words is a link to a separate recap post}-- The food. The friendships. The fairy tale that is Walt Disney World. Enough said.

- The Palm Beach Food & Wine Festival. Everything about it. I know I haven't even written about it yet, but it is worthy of much fanfare. 

- My partnerships and collaborations with some incredible bloggers including: La Petite Fashionista, the ladies of Brunch Week, Palm Beach Lately, The Average Girl's Guide, NoshOn It, What Micky Eats, A Southern Fairytale; fabulous brands & companies like Sugarfina, Hellmann's, The Container Store, Tastefully Simple, Electrolux, BigKitchen, Rosner's Appliances, Prosciutto di Parma, Swanson, Miami Culinary Tours, Whole Foods Market Palm Beach Gardens and Lilly Pulitzer; and wonderful event/marketing professionals like It! Events + Media, Seligman Brand Strategies, Bottom Line Black Marketing, The Baddish Group, not to mention my friends at Clever Girls Collective, Honest Cooking Magazine and Kitchen Daily. 

{That's probably not everyone, but I'm feeling like the music is going to start and someone's going to tell me to get off the stage...}

I'm so glad I just took a second to write these things down, because in the blur that was 2013, I didn't even realize how many unbelievable things I've gotten to be a part of thanks to the blog and, most importantly, thanks to you.

All this wonderfulness calls for a fancy celebration. The kind with crystal stemware, silver trays and tuxedos...

I didn't say WE had to wear the tuxes!

Isn't this a fun idea? The most appropriate touch for a New Year's Eve party, if you ask me. The process is simple {albeit a bit time consuming} and, depending on the contents of the glass, it's a little detail that can be enjoyed by all ages!

Fill your dashing drinks with milk {or almond milk as pictured here} for the kids... or maybe something a little stronger for the grown ups. Here are a few recipes that yield a white cocktail:

The Winter Wonderland Martini from Single Minded Women
The Snow White Cocktail from Bryton Taylor
The UV White Christmas Cocktail from SheKnows
Tommy Bahama's Coconut Cloud Martini from Blisstree

So, let's raise a dolled-up drink to 2014! Happy New Year, friends!

"Tuxedo" Cocktails

Dark chocolate or chocolate chips
Coconut oil or oil of choice
A small bowl
Champagne glasses or any glass

This is more of a process than a recipe, so I don't have any "real" measurements. Simply melt a few tablespoons of dark chocolate in the microwave or over a double boiler until it reaches a consistency that can be drizzled.

If your chocolate is too thick, add a few drops of oil at a time {I used coconut oil} to thin it out. Trust me, thinner chocolate will make the process easier!

Carefully spoon about a tablespoon of melted chocolate into a champagne glass. Holding the glass over a bowl to catch any drips, tip the glass so that the chocolate pours down one side, then rotate the glass to make the "back" of the tux. Repeat with the other side. {The goal is to leave an open space for the buttons & bow tie.} *You may need to add more chocolate in order to coat the entire glass.

Place glass in the freezer for about 5 minutes or until the chocolate is set.

Using a toothpick dipped in melted chocolate, carefully create "buttons" and a "bow tie", painting the shapes on the inside of the glass. Freeze once again and allow the chocolate to set.

Repeat with as many glasses as desired. Better yet, recruit some friends to help you!

Pour milk or white cocktail into glasses and serve to delighted guests!

Avocados + Tequila: The Sip & Dip Challenge

Um, blog life is really tough. I'm considering writing a rap song about it {a la "Thug Life"} to discuss the challenges I face on a daily basis.

I know it would become a huge hit and maybe even have its own video featuring leggy models eating copious amounts of Biscoff drinking overflowing glasses of champagne. {Do they even make videos anymore? I'm about to turn 32, I'm not up to date on these things.}

But I digress.

The point is, sometimes I'm asked if I'd like to participate in a project or challenge for the blog. Some of those challenges even require that I host a party, spend a gift card at Whole Foods, leaf through amazing cookbooks, and sample tequila.

I know, right? So much trouble. But who am I to turn them down?

I'm obviously totally kidding about being put out. {But, sadly, not about turning 32 and having no idea what's happening out there with the exception of Miley's frightening televised romp in plastic undies.}

Anyway, there are times when some things just aren't a good fit for me and other times when I can't answer "yes" fast enough because it's so perfect.

The Sip & Dip Challenge happened to be one of those times. Why? Well...

1. I LOVE AVOCADOS. Like, pink puffy heart love.
2. Feeding people is one of my favorite things to do.
3. Parties are fun.
4. Tequila! Need I say more?

I totally dragged my poor, unfortunate friends {and husband, but he doesn't get a choice} into this and made them have to endure an afternoon of avocado-y, tequila-y goodness.

They look super upset about it, don't they?

So, this party was all in honor of National Guacamole Day {officially September 16}. If you don't have this marvelous occasion marked on your calendar, you should be totally ashamed of yourself.

If you're anything like me, guacamole has a place at every meal. Slathered on toast for breakfast; in a sandwich or a salad for lunch; as part of a dip for a snack; blended into a tangy sauce for dinner. Clearly, asking me to celebrate guacamole is no personal sacrifice.

Here's the menu I created for my Guacamole Gathering:

Ok, let's talk about some of these dishes. First of all, I created this spread in under 2 hours. I woke up on Sunday, went grocery shopping {With the gift card that Farley decided to snack on. Scroll to bottom of page for the picture proof. Thank you, Whole Foods, for humoring me.}, came home and cranked out this deliciousness all while chatting with friends and having these two stare at me.

Oh, hi. Is lunch ready yet???

I was going to get all crafty with my cocktails, but I had to hit the "easy" button somewhere, so instead I created easy spritzer cocktails using Whole Foods' Italian Sodas and Piedra Azul Tequila Blanco. 

Since it was a lunchtime, I thought I'd make it casual and interactive by putting together a Create-Your-Own-Taco Bar. 

I made Tequila-Lime Chicken {which I'm providing an approximate recipe for because I just started throwing things in the bowl and wasn't really paying attention}...

...and set up a selection of fixin's like homemade Pico de Gallo, Classic Guacamole, Roasted Cumin Zucchini & Onions, and shredded Monterey Jack Cheese. 

For sides, I made a big bowl of Smoky Chipotle Rice, and a creamy, crunchy Broccoli-Avocado Slaw from Gaby Dalkin's {writer of What's Gaby Cooking? blog} cookbook, Absolutely Avocados. 

To top off the tacos, this easy roasted Tomatillo-Poblano Avocado Sauce did the trick. It has a great zip to it and also makes a fabulous dipper for tortilla chips!

Finally, you know I always have to bake something... so I made savory Pepper Jack Muffins {mine were minis}, and then topped them off with Classic Guacamole to make them look like little cupcakes. I'm still dying over how cute they turned out. {Sometimes I imagine things will be cute & they are disastrous.}

We ate. A lot.

We also may or may not have taken tequila shots. What? It was a celebration!

If the "challenge" was to have an amazing time with friends, then I think the mission here was accomplished. It's a hard job, but someone's gotta do it. ;)

Tequila-Lime Chicken

2-3 medium boneless, skinless chicken breasts, cut into strips or chunks
2 tablespoons tequila
1 lime, zested and juiced
2 cloves of garlic, grated or minced
1 teaspoon onion powder
1/4 cup cilantro, chopped
Liberal pinch of salt
Olive or canola oil

1. In a large bowl, combine chicken with tequila, lime juice, lime zest, garlic, onion powder, cilantro and salt, tossing to coat. Cover with plastic wrap and allow to marinate in the refrigerator for about an hour.

2. Heat about 2 tablespoons of oil in a  large, deep skillet over medium-high heat.

3. Place chicken in skillet, trying not to overcrowd the pan and making sure that each piece is touching the skillet. {If your pan is too small, you may want to do this in two batches.} Cook, without moving for about 4-5 minutes or until chicken pieces are well browned on first side.

4. Stir to flip pieces and finish cooking on the other sides. {About 3-5 more minutes or until chicken is cooked through and no longer pink.}

Serve hot with extra limes if desired.

Avocado-Broccoli Slaw
Barely adapted from Absolutely Avocados

1 {12 oz.} package broccoli slaw
1 Hass avocado, halved and peeled {pit removed}
1/3- 1/2 cup olive oil
1/4 cup fresh cilantro
2 tablespoons apple cider vinegar
2 tablespoons fresh lime juice
Salt and pepper
1 bunch scallions, sliced {optional}

1. Place broccoli slaw in a large bowl.

2. Add avocado to blender or food processor along with olive oil, cilantro, vinegar, and lime just. Blend or pulse until smooth.

3. Pour mixture over broccoli slaw. Toss to coat.

4. Taste and season with salt and pepper, then top with sliced scallions if desired.

Tomatillo-Poblano Sauce

5-6 tomatillos, peeled and halved
2 poblano peppers, halved and seeded
2 avocados, peeled
1 clove of garlic, chopped
Juice from 1/2 a lime
1/4 cup fresh cilantro, roughly chopped

1. Prepare a sheet pan by lining with foil. Drizzle lightly with oil and rub to coat. Set broiler to 500 degrees.

2. Place tomatillos and poblano peppers cut side down on oiled pan, then drizzle a few drops of oil on each piece and rub to coat. Broil for 10-12 minutes or until both the tomatillos and the peppers are charred and blistered in spots. {Keep an eye on them! Thing can get out of hand quickly with a broiler!}

3. Remove pan from oven and place peppers in a small bowl. Cover with plastic wrap and let sit for 5-7 minutes. {This will help loosen the skin and make it easier to peel.} Scoop tomatillos & juices into blender.

4. Remove peppers from bowl {watch out, they're probably still pretty hot!}. Carefully peel off the charred skin and discard. Place flesh from peppers in the blender along with tomatillos.

5. Add avocados, garlic, lime juice, and cilantro to blender. Blend at high speed until smooth. If your sauce is too thick, add a few tablespoons of water until desired consistency is reached.

Serve over chicken or any protein, or use as a zesty dip for chips!

Pepper Jack Muffins with Guacamole "Frosting"
Adapted from Taste of Home

1 cup all-purpose flour
Scant 1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1/2 cup buttermilk
2 tablespoons butter, melted and cooled
1/3 - 1/2 cup shredded pepper Jack cheese

1. Preheat oven to 400 degrees. Grease a mini muffin tin with butter or oil. {These little guys like to try to stick... don't let them!}

2. In a medium bowl, combine flour, sugar, baking powder, and salt.

3. In a small bowl whisk together egg, buttermilk, and melted butter.

4. Stir wet ingredients into dry ingredients until just incorporated {don't overmix}, then carefully fold in cheese.

5. Using a mini ice cream scoop, scoop batter into greased tins. Bake for 10-12 minutes or until puffed and starting to become golden on the tops and around the sides.

6. Cool slightly, then using a butter knife, loosen the edges of each muffin to help remove them. Place muffins on a cooling rack and let come to room temperature. {Or serve them warm if you aren't planning on "frosting" them.}

For Guacamole

2 avocados
Juice from 1/2 a lime
Finely minced cilantro
Salt

{Or you can make your favorite recipe. I just kept it simple. Remember, if you're planning on piping on the guacamole, chunks will get stuck in the piping tip if you decide to add chopped onion, etc. Keep your guac "frosting" simple for this project for best results!}

1. Using a fork, mush avocados in a small bowl. Add lime juice, cilantro, and salt to taste and mix until well incorporated.

2. Place in a piping bag fitted with desired tip and pipe the guacamole just like you would frosting on top of cooled muffins.

Enjoy!

Disclosure: I was provided with a Whole Foods gift card, a bottle of Piedra Azul Tequila, and Gaby Dalkin's cookbook, Amazing Avocados, to use in hosting this party. As always, the opinions here are all my own!

The gift card that was half digested by Farley.

The Ancient Olive + Blue Bell Ice Cream

Had someone told me 2 1/2 years ago that food blogging would give me the opportunity to eat copious amounts of ice cream in the name of "research", I might have started this blog much sooner.

I've gotten some pretty cool food related opportunities lately, but last week's visit to The Ancient Olive in Delray Beach might have just made one of the top three for this year so far. I was invited to come check out a really exciting collaboration between their store and beloved Blue Bell Ice Cream brand, and I didn't have to think twice about responding, "YES!" to the event.

I arrived at The Ancient Olive {which looks unassumingly small from the outside}, opened the door, and found myself drawn in to the seemingly endless array of shiny silver drums beckoning for investigation. Rows and rows of specialty olive oils and vinegars were punctuated by various other wares - from gifts like soaps and lotions to condiments like smoked sea salt and uniquely flavored hot sauce. {But more on that later!}

It was immediately evident that olive oils and balsamics are a true passion for co-owners Jeffrey Schrader and Brian Behling. They scour the world for the very best products available and proudly tout their latest accomplishment -- being able to call themselves carriers of Ultra Premium Certified Olive Oil. {Don't worry, I had no idea what that meant, either. But it's pretty cool and you should definitely read about it!} Not only are these two gentlemen knowledgeable, but they're also happy to lend a hand to anyone who walks into the shop with a question or curiosity about anything they sell.

Once I listened to them talk briefly about their quality products, it was easy to see why a partnership with Blue Bell Ice Cream was a natural fit. The two companies have quite a bit in common!

Through Jim Wiederholt, I learned that Blue Bell is a Texas-based company that started back in 1907. Over the years, they've maintained a proven track record by putting their heart and soul into creating an ice cream that ranks in the top three brands in the country! That's pretty big compliment, but the folks at Blue Bell seem to only care about one thing: Making truly delicious ice cream without ever compromising the quality of their product. {Did you know that some "ice creams" out there are not, in fact, ice cream but "frozen dairy dessert"?? Eek!}

{My only complaint: I could do without the high fructose corn syrup. Just a friendly opinion from a well-meaning fan!}

That's some professional ice cream scoopage right there.

Together, The Ancient Olive and Blue Bell Ice Cream make the Dessert Dream Team.

That's right, friends... olive oil and balsamic are no longer just for making vinaigrette. They also make some fabulous ice cream toppings.

I discovered the ice cream/balsamic thing about 3 years ago and was hooked, so I was super-jazzed to let the experts guide me in creating some amazing flavor combos.

Here are just a few of the ones we were sampling:

Italian Cream Cake Ice Cream + Blood Orange Olive Oil + Murray River Sea Salt

Peaches and Homemade Vanilla + Strawberry Balsamic + Basil Chiffonade

Caramel Turtle Cheesecake + Dark Chocolate Balsamic

Rockslide Brownie + Espresso Balsamic + Applewood Smoked Sea Salt

They even recommended a dash of Papaya Pequin Hot Sauce to enhance the flavor experience!

{P.S. My system was in complete lactose shock from going from a reduced/non-dairy diet in the past few weeks to stuffing my face with ice cream. Not recommended... but totally worth it!}

If you think ice cream and balsamic or olive oil isn't your thing {though I highly suggest trying it before coming to that conclusion!}, there are other ways to enjoy experimenting with these ingredients. 

For example, Maria Ruiz Castaneda discovered that flavored balsamics and olive oils were the perfect accompaniment to cashews, walnuts, and almonds. The pairings were so popular, in fact, that she just launched her own company -- Kernel Desires -- and is selling her delightful products at several of The Ancient Olive's locations. Her Blackberry-Ginger Walnuts were out of this world!

Flavored balsamic and vinegar are also featured in this amazing Coconut Lime Shrimp Ceviche that was served at the event. I couldn't get enough, so I made sure to get the scoop{ha! How appropriate for an ice cream post!} on the recipe and am sharing it with you today!

At the end of the event, we were each given a chance to choose four little bottles of flavored oil and balsamic, and were gifted with a generous cooler-full of Blue Bell Ice Cream... 4 half gallons to be exact! Swoon!

The udder-load.

Well, you can't say I didn't bring back some new, creative ideas for your next ice cream party! Be sure to let me know if you get innovative the next time you serve yourself a scoop. ;)

A big thanks to The Ancient Olive and Blue Bell Ice Cream for hosting this fantastic event!

Coconut Lime Shrimp Ceviche 
Courtesy of The Ancient Olive

1 bag {41 count} raw shrimp
2-3 cucumbers, diced
2 Serrano Peppers, diced
1 cup chopped cilantro
1 medium red onion diced
1/2 c Coconut Balsamic
1/2 c Persian Lime Olive Oil

1. In a large bowl, combine the diced cucumbers, peppers, cilantro, red onion, oil and vinegar together.

2. Parboil the shrimp, about 1 minute, then immediately transfer to a bowl of ice water to stop the cooking.

3. Remove from ice water {draining as much water as possible}, and dice shrimp.

4. Add to the bowl with the rest of the ingredients. Stir well to combine.

5. Chill for 1 hour to allow flavors to marry. S

Serve with tortilla chips. Makes enough for a large crowd or a few very hungry folks! ;)