Lemon, Honey & Cinnamon Yogurt Mask | #FWCon Recap

Hi there! I'm finally fully recovered from attending the Food Wine Conference I mentioned a few weeks ago, and that means that 1. My head is swimming, and 2. I have so much to do. Nothing new there.

It was a great weekend, although the conditions going into it were definitely NOT ideal. My late-teether of a son decided to have some real doozies start to break ground, which meant fever, pitifulness and major grumps to deal with. Luckily, my husband tied on his Super Dad cape and came along for the ride, staying with him all weekend in our hotel room and keeping him mostly meltdown-free while I did my blogger thing. {As a side note, The Rosen Shingle Creek is not a terrible place to have to be trapped in a hotel room, should the need arise.}

The view from our room

I'm not going to give you a play-by-play of the entire weekend; that would be impossible since they manage to cram so much information, food and fun into such a short period of time. Here's the highlight reel!

Tell Me Everything You Know!

This year's speakers ran the gamut between renowned chefs {Donatella Arpaia to be exact}, farm owners and vintners, etiquette coaches, Instagram rockstars and hospitality professionals. Every year I think I can't possibly learn something new, but without fail I come to find I'm happily mistaken! The most useful session for me this year was a presentation on creating videos {like those viral ones you see from Tasty.com}, which was given by Denise and Lenny from Chez Us. Not only was I shocked to find out how simple they are to create, but I was also motivated enough to try it out at home right away. I definitely need practice, but not too shabby, right??

I am so thankful for the pros who have acquired a wealth of knowledge and are kind enough to share it with little 'ol me!

Make New Friends, But Keep the Old

I'm a pretty social kinda gal. I like meeting new people and enjoy chatting with strangers. But sometimes, things like conferences and large-scale events are kind of intimidating, even for social butterflies.  

In the past, I've attended conferences where I knew a few people, and ones where I didn't know a soul. I can tell you from experience that it makes such a difference to put yourself out there and make friends! Just a friendly "Hello" can open up a whole gateway to conversation, opportunities, and even friendships. Since FWCon isn't a huge conference compared to others, I remembered many of the folks there from the year before, and it was nice to see familiar faces {Shaina, Betsy, Terri, Sondra & so many more!}

I also ran into a blog buddy who I've followed for some time {Katie from Katie's Cucina}, and I felt like we really connected after attending the same conferences over the last few years, having babies that are close in age, collaborating in the past, and, yes, having a few cocktails together! We had so many laughs, and in between talking business, it was nice to feel like I was just hanging out with girlfriends. Katie introduced me to her friend April from Mama Loves Food, and I loved getting to know her and learning about how she does 90 minute {!!!} Facebook Live videos from her kitchen several times a week. {As a side note, April has FIVE small children, so there is NO excuse for me on finding the time to work on my business!} No matter how tempted you might be to keep to yourself or stick with only people you know, I highly suggest putting on your confident pants and getting out there!

Let's Eat {And Drink!}

There's no denying that part of the reason why I love food blogging conferences so much is because of the food. At Food Wine, they go all out and really try to make everything special for their guests. As far as I'm concerned, everything in life should have snack breaks featuring things like a Cabot mac & cheese bar, Duda Farm Fresh Foods produce, and Stoneridge Montmorency Cherries. End of discussion.

The formal lunches and dinners were even more elaborate. From beautiful displays of sushi and small plates made by Rosen's best chefs, to a full-blown Idaho Potato extravaganza to Certified Angus Beef's Denim & Diamonds themed dinner on Saturday night, you could tell that a lot of work was put into making these dining experiences memorable. {As a side note, since I don't eat beef, I got the vegetarian option for Saturday's dinner, and it was lovely!}

We were so fortunate to have CK Mondavi as one of the sponsors this year, so there was no shortage on wine. I even found a few new ones that I really enjoyed!

Work Hard, Play Hard

If you're not into blogging or social media, then this might all sound like a snoozefest to you... but I can assure you that there is as much time set aside for fun as there is for business. Between contests and giveaways, silly photo opps and cocktail receptions, there are good times-a-plenty!

Giant wine glasses, massages, playing with your food & porch-sittin'. Yup, plenty of fun.

Remember last year I played The Price is Right and won all the things? Well, it happened again! {Clearly, I've got some fabulous FWCon mojo!} This year, there was a Chopped-style cooking competition sponsored by Wish Farms called "#Hashed." Several teams competed against one another to create a dish using only the ingredients provided by our sponsors, and wouldn't you know it, my team WON! {Thanks, Terri, for literally taking the heat for our bunch in the kitchen!} We got so many gifts from the sponsors, and a free ride for next year's FWCon! WOOHOO!

#Hashed finished products ready to be judged!

I also won 3rd place in a Florida Dairy Farmers recipe contest with my Pimento Cheese Stuffed Cornbread, so I was gifted a great basket of FL Milk goodies, $100, and reimbursement for my conference ticket. Score!

This Time Around

This year, I applied to become a brand ambassador and was paired with Duda Farm Fresh Foods. {Ambassadors receive a discounted ticket to the conference and provide social media coverage for the brand throughout the conference. I hope you saw the pics & Tweets I posted of their super-fun & tasty displays throughout the weekend!} In years past, I wouldn't have had the confidence to sign up for something like an ambassadorship {because it sounded official and scary}, and would have been worried that I wouldn't do a good job. But I did it, and I'm so happy that I did.

Sunday Brunch sponsored by Duda!  

Though I've attended a lot of conferences, something was different about this one: Me. I think I was at ease and ready to receive the information that was provided so that I can work on taking my blog to the next level. If you know me, you know that's a big step for me. {I'm constantly downplaying, sidestepping, and back burner-ing anything related to the blog. NO MORE!} Some big changes are coming for this space, and I can truly say that making time to attend conferences like FWCon has helped me get to the point where I am now.

So, 6 conferences later, this "ain't my first rodeo" anymore. Even though conferences tend to have many of the same elements {speakers, food, sponsors, networking, etc., etc.}, I always come away from each one with a fresh perspective and a unique vibe.

I left this year's FWCon feeling, above all, grateful. Grateful that I've finally reached a point in this wide world of blogging where I have made friends that I look forward to seeing. Grateful that I get to do this crazy thing that actually earns money to help support my family. Grateful that I have overcome some {not all!} of the fears and doubts that I had when I turned this blog into a business. Grateful that other brands and businesses are FINALLY starting to see the value of what we do, and that our efforts often translate to actions that in essence make products and advertising better for you as a consumer.

Food bloggers, I highly recommend this conference, especially if it's your first! I plan on returning for their big 5 year celebration in 2017!

Whew! That was longer than I thought it would be... I think I need some R&R, but maybe I'll just settle for some DIY spa time. The yogurt mask we made on Friday night with Florida Dairy Farmers is perfect for an at-home beauty break. You should try it, too!

Lemon, Honey & Cinnamon Yogurt Mask
From Health.com

1/2 cup whole milk Greek yogurt
1 tablespoon lemon
1 tablespoon honey
Dash of cinnamon

1. Combine all ingredients in a bowl. Mix until well incorporated.

2. Spoon into a small jar with a tight-fitting lid.

3. Use immediately by slathering on face, then wiping it off with a warm wash cloth after 15 minutes. Store the remainder of the mask in the refrigerator for up to 3 days.

*Note: I actually ate this mixture with fresh berries, and it was delicious! May sound strange, but it's good for your outsides and insides! ;)

Disclosure: Though I was given a discounted ticket for my participation as a brand ambassador, the opinions shared here are all my own. 

A "Sense-sational" Recap of Food & Wine Conference!

Just a few weeks ago, I was wandering the expansive grounds of the Rosen Shingle Creek Resort in Orlando preparing myself for a weekend of learning and indulgence for the Food & Wine Conference. You're probably thinking, "Wait, didn't you attend a food blogging conference just 4 months ago in Orlando?" And the answer is... yes! But I couldn't pass up the opportunity to check out this highly praised event, especially when it was just a car ride away.

Oh yeah, and this was our view. So there's that, too.

Now that I've attended several blogging conferences, I can tell you that as far as the information goes, they're all very similar. Sessions on the business of blogging, working with brands, food photography and social media are present across the board for most of them. However, the vibe of each conference is so very different, and I attribute that to the energy that comes from the people in attendance. The feel of the conferences I've attended has varied from business-like to educational to schmoozy to just plain fun!

If I had to describe the vibe of FWCon, I'd have to use words like bountiful, generous, familial -- this should come as no surprise since the mastermind behind the conference, Isabel Laessig, is also the creator of Sunday Supper. Her mission to bring back the tradition of gathering 'round the table to share in a meal carried through to her work in bringing together a community of food bloggers to share their knowledge and passion quite seamlessly.

The truth is, I attended FWCon because I needed a little inspiration and a boost to get out of a slump. Working from home with a small child isn't easy, and the past few months have been a struggle to remind myself why I thought food blogging was fun to begin with now that it's turned into something much bigger than just a personal recipe journal. I found some of that throughout the weekend, hidden among the moments filled with learning, food and laughter, like lost gems that were just waiting to be rediscovered.

The sessions at this conference were brimming with not just tidbits of knowledge, but also with pearls of wisdom. I felt that the speakers really made an effort to share their hearts along with what they've learned in their brains! Maybe that's why I felt that some of the tips "spoke to me" more than in the past.

I enjoyed Monica Bhide's keynote address so much {the woman is a hoot, really} that I decided to attend her breakout session on Writing with Your Senses even though I usually skip the writing sessions for topics out of my comfort zone like photography {which I'm still learning day by day} or entrepreneurial advice {which, H.E.L.P.}. During her talk, she prompted us to use descriptive language based around the senses to "spice" up our writing, so to speak. After all, food writing is the most appropriate place to do so!

Even though I tend to lean toward a more casual, conversational style here on the blog {people often tell me they feel as though I'm chatting with them}, practicing a "flowerier" type of writing reminded me that my passion for writing was part of the reason why I chose this medium years ago!

I probably won't turn this into a place for food poetry and will spare you from writing lengthy prose on produce, but for today, I'll take Monica's advice and take a fresh approach in sharing some of the weekend's highlights.

Like bees collecting pollen from flower to fragrant flower, they buzzed from station to station collecting small plates before converging at their respective tables to deconstruct and devour each delectable bite.

To say the room was "abuzz" with activity our first night at the welcome reception is an understatement. Between greeting new and old friends, sipping potent cocktails and plotting a plan of attack for attempting to taste a bite of each dish being served, the room was bustling with activity! And as if we hadn't had enough sweets and surprises, we were gifted with the cutest chocolates and macarons back at our rooms. I was sad to go to bed without so much as a taste, but I assure you that my belly was at max capacity by the end of the evening!

Each mouthful was better than the last, enveloping the senses completely in an exquisite blanket of subtle textures, enticing aromas and ambrosial flavors. Before disappearing completely from the tongue, her mind created a tantalizing memory of each distinct note, leaving her searching the plate again and again for another taste of that sublime recollection.

So... I love chocolate. A lot. And this conference was bursting at the seams with -- you guessed it --chocolate! I was practicing some major self control all weekend long.

Handmade chocolates, chocolate macarons, chocolate cake, chocolate mousse, chocolate tiramisu, chocolate cheesecake... not to mention samples from our sponsor Pacari Chocolates and a live chocolate-making demo!

But there was also cheese. And sweets. And beef. And booze. And people wonder why I love attending conferences so very much.

It was as though the liquid surpassed the throat and stomach, and trickled its way down deep, settling where relaxation and exhilaration coexisted in the soul.

It's no secret that I also enjoy a good glass of wine, and since this was the Food and WINE conference, there was plenty of it to go around! After a day filled with overwhelming amounts of information, it was so nice to sit down and unwind with a tasting selection from The Hess Collection. Also, I don't often get the chance to experience multiple pairings with my meals, believe it or not. Maybe I should make it a habit.

If the morning rays of the sun could have been reigned in from the sky and transformed into a dish, this would be their new embodiment; a bright, zesty breeze, clearing the heaviness and cobwebs from a long forgotten space. 

I will admit that by Sunday morning, I was aching for some fresh, colorful foods after a go around with the Idaho Potato & Wisconsin Cheese Poutine Bar and dessert overindulgence since I stepped foot on property. The Sunday brunch hosted by Duda Fresh was such a breath of fresh air for my system! I loved the beautiful displays of citrusy delights {the mimosas weren't bad, either. ::wink wink::} and the tasty options to put a little pep in my step!

To begin as strangers sitting stiffly around a table, starched napkins in their laps, and leave as friends lingering around empty platters, hoping that the clock will slow down and allow for one more story or smile -- that is the true magic of breaking bread. 

The presentations were good. The food was great. But the camaraderie? That was priceless.

I was so happy to see some familiar faces from conferences past, and to meet new friends {hi Shinee, Christin and Valerie!} to add to my growing roster of blogger buddies. I've mentioned it before, but blogging as a job can get a little lonely sometimes when you only communicate with your peers via technology. The sound of voices in the office is traded for the hum of a computer fan. To quote Brianne from Cupcakes and Kale Chips, "Facebook becomes our water cooler, Twitter the break room, and Pinterest stands in for white boards and flip charts." It's a different kind of work life.

Sometimes we have a little trouble letting go of technology. 

I said we were fun. I never claimed we were normal. Photo Credit: +Isabel Reis Laessig 

Sitting around the table during our family-style dinner on Saturday night was such a great representation of what this conference embodies: Friendship, sharing and community.

FWCon Roomies. Photo Cred: +Shaina Wizov 

I am still trying to find that sweet spot, balancing motherhood and working from home. It is no easy feat, and I admit that some days I'm a good blogger and a mediocre mom, while other days I'm supermom and a second-rate blogger. {For the record, there are some days where I'm no good at either job. It happens.} It's nice to be reassured from time to time that no matter where I am in this crazy journey, I have folks who understand and root for me just beyond the LCD.

Who would have thought that logging on to a website would one day give me a whole new meaning for the word "connection?"

A HUGE thank you to everyone who worked tirelessly to put together FWCon. And a very big thanks to our sponsors, too -- I was the lucky winner of the grand prize of Saturday's Jeopardy game and I took home oodles of swag {including an edible ink printer, wine, cheese and cutting boards, gift baskets of jam, chocolate and kitchen gadgets}! Cole especially loves his "motorcycle" from Fields Auto Group:

I hope to be back next year!

Tasty Travels: NYC {Part 6} + Chinese Dumplings

The remainder of my NYC travel posts have been sitting my drafts for OVER A YEAR. I think it's time to finish these up so I can move on to sharing my last few trips & events, don't you? If you've missed my other NYC posts, make sure to click the links below to get caught up! And don't forget to scroll allllllll the way to the bottom of the post for a Chinatown-inspired recipe for my new obsession... Dumplings!

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Missed Parts 1-5 of my NYC travel recaps? Catch up here:

Part 1 

Part 2 

Part 3 

Part 4
Part 5

Ok, friends. Having these NYC posts pending is giving me anxiety. It's just another thing swimming around in my already preoccupied brain and, seriously, all the thinking has given me an eye twitch that has lasted for over a week.

I didn't mean to make them go on for so long, but I also didn't realize that I had so much to share! So let's get back to where I left off -- a day of food touring with one of my best friends -- and hopefully we'll be done before my NEXT trip happens! ;)

There is nothing like having a friend or a local show you around when you're visiting a new city. {Especially if the friend is as detailed & organized as the girl who took me on my Chicago bakery hop.} So, I was so grateful that Lourdes volunteered her efforts to take me & Steve around to some of the fun foodie spots she thought we'd enjoy.

First stop: Pizza.

It's an unwritten requirement that you must have a slice of pizza when you visit NYC. And if you ask around, you will get about as many recommendations for "THE" place to go as there are pizza joints. But, in Lourdes' opinion, Bleecker Street Pizza is the spot. {And according to the signs proudly displayed in the window, Food Network agreed that year, naming it the "Best Pizza in New York".}

We happily followed her to the pizzeria, which was already filled with patrons waiting for a hot slice though it was still pretty early in the day. We ordered and managed to squeeze ourselves into a small high top that magically opened up just as we received our food. To tell you the truth, I wasn't really that hungry {I think I was still full from all the eating we had done up to this point}, but I still managed to make room for a cheesy slice which means it must have been pretty good. {Steve agreed.}

Onward!

Stop #2: CHEESE!

Next stop on the "tour" was a place Lourdes wanted to show me for no other reason than the fact that cheese makes me happy. Murray's Cheese is not just a cheese store... it is a cheese mecca. It's where cheese dreams of being sold at the end of it's journey. And if you think you know a thing or two about cheese, think again. Stepping into the shop will make you feel pretty clueless when you find yourself surrounded by every type of cheese under the sun.

The good thing is that Murray's is all about giving you a cheese education, so you need not feel overwhelmed. They can help you pick out the right cheese, will let you sample, can give you a history, or suggest pairings. They can put together a gift basket, show you which type of cheese knife slices which type of cheese, give you a perfect cheesy recipe, or sign you up for a class so you can stop asking so many darn questions. Cheese lovers... just go.

{I am sad to say I took NOT ONE picture at Murray's Cheese!!!} :(

Stop #3: Hot Dogs

Between the cheesy pizza and our visit to cheese central, I was pretty much maxed out on calories {and cholesterol} for a little while, but Steve was still raring to go, so Lourdes suggested a stop at another NYC institution that could cause quite a debate: the hot dog stand. Lourdes' choice? Papaya King.

Papaya King {who has many a "Best Hot Dog in NYC" claim on their website}, combines an obvious pairing: franks and papaya drinks. Wait... what?

I have no idea how that combination came into existence, but again, the long lines snaking their way out of it's neon sign covered glass doors suggested that it works pretty well. I sort of wish I wouldn't have been so full {and that it wasn't so cold} because their tropical drinks sounded really refreshing and delicious. {Coconut Champagne? Banana Daiquiri? Strawberry Fields? Yes, please.} Steve grabbed a dog and ate while we walked to the next stop, sounds of approval coming from him every few steps. {How he wasn't sick by this point, I have no idea.}

Stop #4: {Tiny} Cupcakes!

Knowing how much I love dessert, Lourdes thought we should stop by a well-known spot that might just have small enough portions for a girl who couldn't possibly eat another bite: Baked by Melissa.

 

This cupcake shop is a genius concept -- teensy weensy little cupcake bites made in a variety of fun flavor combos so you can sample more than one without overdoing it. Even though I definitely wasn't hungry, I couldn't turn down one of their cupcakes because they were literally one bite {about the size of a quarter} . The cupcakes were so cute that I didn't know whether to eat them or coo at them. We tried a PB & J, Mint Chocolate Chip, and a seasonal flavor, Snow Covered Pretzel.

Have you ever seen happier people to be holding a cupcake that you could practically inhale?

Stop #5: Eataly
We wandered around some more after that, attempting to walk off everything we had consumed, and then ended up in the exact place you should NOT go if you're trying to avoid tempting yourself with more food: Eataly.

Eataly is a gourmet Italian market/cafe/restaurant/bar/playground on steroids. At over 50,000 square feet, Eataly is bursting at the seams with a plethora of food experiences. The bad part: It is so large {and was quite crowded when we went} that you won't know where to begin. The good part: It's sort of categorized into sections that will help you navigate the overwhelming culinary terrain - Meats, Cheeses, Pastries, Pastas, etc, etc. There are a variety {7, to be exact} of sit down restaurants {some casual, some a little more upscale} you can choose to dine at. They are conveniently situated next to each corresponding market area, making it easy for them to procure housemade ingredients for their dishes without having to go very far, taking "fresh" to a whole other level.


Up on the roooooof.

The top level of Eataly houses a rooftop Bierreria {that, of course, brews it's own beers} that makes a good spot to hang out... that is, if you can get a seat. That's where we ended up after a bit of zombie-like browsing {we were so tired & overwhelmed by this point}, and a few handcrafted lattes to take off the chill of the outdoors. The plan was to grab a beer and make our dinner plans for the evening {more food!} while resting our feet, but I don't think we even got around to ordering with the amount of time it took to get service at the very busy bar. Luckily, we were fine with forgoing any more food or drink at that moment!

Stop #6: Dumplings in Chinatown

Lourdes decided that we needed to experience dinner in Chinatown, so we made our way in that direction and hoped that by the time we got there, got settled and seated, we'd all be hungry once again. We strolled along streets and alleys lined with exotic fruits, veggies, and meats, and buckets of live frogs and other interesting things I didn't exactly want to figure out. And then we arrived at Joe's Shanghai.

By this time, it was dark, cold, and we were ready to sit and relax with a bowl of something hot. Lourdes was so excited about introducing us to their signature dish - Soup Dumplings. After a long wait in the tiny, crowded foyer to the restaurant, we were finally seated at a communal round table with a group of other hungry people. Joe's Shanghai is an experience... it's not the type of place you go for a long, leisurely dinner or private conversation. Oh, no. It's more like a well oiled machine, designed to turn over tables and feed large groups of people quickly and efficiently. The noise level is loud, and the service is hurried!

Thank goodness we went with people who knew what they were doing. Lourdes & her boyfriend knew what to order, and we just went along for the ride. What arrived at our table soon after was a family-style portion of noodles, and bamboo steamers full of the famous soup dumplings. Lourdes kindly demonstrated how to carefully eat them without scalding oneself, which, as we soon found out, takes some technique. {Seriously, y'all. There's even a [weird] video made about it. Do yourself a favor & skip right to the 2:39 mark.}



I did like the soup dumplings, although the rest of the food was pretty average, I thought, but the experience was one that was worth having for sure!

Stop #7: Cannoli in Little Italy!
Finally, to wrap up the day, we made our way over to Little Italy... territory I was very familiar with. I happily led the crowd in the direction of the bakeries, and I introduced Lourdes to cannoli for the first time! {She's never been the same since.} Nothing like finishing off a full day of eating with dessert in Little Italy.

To say our trip was jam-packed would be an understatement... we left the city feeling like we had gotten to know her so much better, and yet, we wanted to know so much more!

Our next trip, which was about a year later, was the absolute BEST food-wise {complete with an experience that I never thought I'd have!}, and will be the last part of my NYC recap series {WHEW!}. I can't wait to tell you all about it!

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These may not be the famous Soup Dumplings from Joe's Shanghai, but they are most definitely worth discussing. Rediscovering these posts & coming across a dumpling recipe in an old magazine, I decided to attempt homemade Chinese dumplings last Sunday...

I have no idea why I didn't try it sooner!

Though these dumplings can be labor-intensive -- what with the dough and the filling and the rolling and the stuffing -- I found a way to streamline the process and have scrumptious dumplings from dough to dish in less than two hours. Bonus: These cuties can be frozen and saved for an easy meal on a lazy day.

A simple flour and water dough makes up the delicate pouch enveloping your filling of choice. Whether served pan fried or boiled, these dumplings don't disappoint!

{Shortcut} Chinese Dumplings

For dough:

1 1/2 cups all-purpose flour

A healthy pinch of salt

1/2 cup water

For filling:

Approximately 1 cup diced or shredded zucchini

1/2 an onion, thinly sliced
1 cup cooked, shredded chicken {or pork or beef or whatever you'd like}

1 garlic clove

1 teaspoon fresh ginger, grated

2 tablespoons soy sauce

1 teaspoon sesame oil
A splash of rice vinegar to deglaze the pan

Other options include: Assorted veggies, seafood, etc. The sky's the limit! I have also made these using leftovers from a hibachi dinner, cutting the prep time down ever further. I'm fairly certain there are Chinese grandmas who are feeling light-headed at the though of this abomination, but hey, whatever works.

1. In a stand mixer, combine flour and salt. Pour a little water in slowly {you may not need all of it} while mixing on low speed until a ball forms. If the mixture is too wet, add a bit more flour; if it's too dry, a little more water. It shouldn't be too sticky.

2. Change paddle to a dough hook if you have one and knead the dough until smooth and elastic, about 5 minutes. You can also do this by hand, of course, but if you're looking at a "shortcut" recipe, I imagine it's because you don't have time for this nonsense.

3. With floured hands, form the dough into a neat ball and place on a floured surface. Cover with a clean kitchen towel and let rest for at least 30 minutes.

Meanwhile, make your filling.

1. Add about a tablespoon of oil to a medium pan over medium-high heat. Add zucchini and onion and cook until the vegetables are softened and translucent. Mix in shredded chicken.

2. To the mixture, add garlic, ginger, soy sauce, sesame oil and rice vinegar, scraping up any bits on the bottom of the pan. Mix until well combined.

3. Place the mixture in a food processor. Pulse a few times until slightly broken down, but not too mushy. Set aside.

For assembly: 

1. Divide your ball of dough into 4 equal pieces. Make sure your surface is well-dusted with flour. Using a rolling pin, roll the dough out as thin as possible. The shape won't matter, so don't stress if you have an amoeba-shaped piece of dough when you're done. Getting it nice and thin is the goal here.

2. Now we're getting real technical: Bust out a wine glass or drinking glass with an approximate diameter of 3 inches. Flip it over and use it as a cookie cutter to crank out perfectly shaped little circles. Set those aside and cover them as you go so they don't dry out. You may want to line them up on a baking sheet and get them ready for filling to make life easier.

3. Repeat the process with the rest of your dough, re-rolling scraps as necessary. I wound up getting about 30 circles out of it and still had some dough left over.

4. Put about a teaspoon of filling, or more if you can stuff it in there without ripping your dumplings {ouch, that sounds painful, doesn't it??}. Now, fold the filled circle in half and pinch to seal all the way. If you want to experiment with creating traditional "pleats", this is the time to do it. But I'm not the person to show you how because I'm just trying to get these in my belly as fast as possible. Ain't nobody got time for pleats when they're hungry.

5. Now: Make a decision. Are you going to pan fry these babies or are you going to boil them? They're good either way.

- To fry, simply put about a teaspoon of vegetable oil in a skillet over medium-high heat and add your dumplings, making sure they each have enough room. Cook until lightly golden on both sides, about 2-3 minutes. Then, add about 3 tablespoons or so of water to the pan and cover it with a tight-fitting lid. {But be super careful because hot oil and water can be very dangerous.} Let them steam until the water is just about gone, then uncover and cook them until they're nice and crispy.

- To boil, place them in a pot of boiling water. Duh. Haha, just kidding. Let them simmer away until they float to the top and the dough becomes sort of translucent & kinda wrinkly. It doesn't sound or look gorgeous but they're so, so good.

Serve with soy sauce or an Asian dipping sauce and enjoy the fruits of your labor! {Even though you totally cheated.}

Note: You can also freeze these individually {make sure they're not touching} on a baking sheet and then pop them into a freezer bag for dumplings at the drop of a hat. So awesome.

BONUS RECIPE: I got sick of making little dough circles and was left with a small ball of dough. I rolled it out as thin as possible, placed it on a super hot pan, sprayed it with olive oil & a sprinkling of rosemary and baked it at 450 for a few minutes. The result: AMAZING homemade flatbread crackers! Genius!

Food Blog Forum Orlando Recap {Part 3}

{For Parts 1 and 2 of my Food Blog Forum experience, click here or here.}

In my last post, I left off at breakfast, where we were greeted with glowing fruit salads & swag galore! We were all so amped to hear the speakers -- Jaden & Scott Hair of Steamy Kitchen and Diane Cu & Todd Porter of White on Rice Couple -- during the morning sessions. The excitement in the air was palpable.

Not the best pic, but it's what I got! ;)

The first session was called Redefining Success, and within the first 10 minutes, I knew they were speaking to my heart. As Scott & Jaden {and their 2 adorable boys} talked about on stage, we tend to chase the idea of success as defined by others rather than stopping to think about what emotion we are trying to attain by getting our hands on "that thing".

Getting down to the root of what you consider success is integral because most of us are really seeking the feeling that we think we'll have once we get "there". And, really, how can you get "there" if you don't know what "there" is? {I think I've maxed out my ""'s for one paragraph.}

Todd & Diane also shared some thought provoking messages in their session, Taking Your Visual Ideas to Flight. It was hard not to be completely swept away by their incredible talent: Creating stories with pictures. {If you have not checked out their stuff, do yourself a favor and DO.}

I'm not gonna lie... I may have gotten teary-eyed {um, multiple times} during their presentation. Not many people can convert simple photos into raw emotion as beautifully as they do. {Their adorable dog chasing bubbles in the garden. The pictures of those children playing together after a tragedy. Puddles, y'all.}

Photography tips & suggested tools were sprinkled throughout their presentation {not a ton of "how to" but a lot of "why to"} for practical application, but what I most took away from their session is a renewed sense of commitment to practicing my photography and storytelling.

And then... there was LUNCH!

Can I just tell you how giddy I was to make my way around the stations that were set up just for us? The theme was Disney Kid's Cuisine and they showcased some of the new, healthier options offered by the park for the wee ones as well as sumptuous comfort classics.

Not that it was any less elegantly presented just because it was "kid food".

I'll let the pictures do the talking.

We got back to work after a more than satisfying lunch break, and went straight into Technology Talk, moderated by Eric Deutsch of Excel PR Group and presented by Elise Bauer of Simply Recipes & Babette Pepaj of BakeSpace. It's easy to get lost in the food realm when you have a passion for, well,   food as we bloggers do. But it's important to remember that technology plays a huge role in sharing what we create. Between Pinterest, Google Hangout, YouTube, and a variety of other up and coming platforms, there is constant growth and change in how to reach audiences, and it's important to stay up to date and relevant.

I absolutely loved the session, Grassroots Community Building presented by Julie Deily of The Little Kitchen, Lindsey Landis of Love & Olive Oil, David Leite of Leite's Culinaria and Jeff Houck of the The Stew. We were offered tips and best practices to growing our community and keeping said members around.

Believe it or not, it can get kinda tricky being on this side of the screen. There's a fine line between entertaining and showboating, having a clear persona and becoming a "character". As bloggers, we're putting ourselves "out there"; to be loved, to be criticized, to be judged.

But the thing is, we're just regular people. Our feelings get hurt. We cry when people leave hateful comments. {"Your recipe sucked!", etc., etc.} Most of us worry what you might think. We stress about making sure we're giving you good, useful content. And sometimes, we have to check and make sure that we're staying authentic to who we really are... myself included.

See, when you read this blog you see the side of me that's intended for an audience; the side that likes to be goofy and put on a bit of a show. The part of me that has a funny story or a recipe to share with you, and unabashedly tells the world my business. {To be honest, I often forget anyone sees what I write. For so long, I'm pretty sure it was just my mom.}

Disclosure: Sometimes, I'm terribly frightened that you'll all stop reading. Or that this blog will stop growing and wither away. I get scared that if I don't work with cool brands, you won't respect my opinion. And that if I do, you'll think I'm selling out.

I wonder what opportunities will come to me from blogging -- Who I will meet, where I will travel, how much I'll get paid -- just like many of you wonder about the same things with respect to your profession.

In the end, it all comes down to one thing: My passion for doing what I do here. For encouraging you to cook and taste and experiment in the kitchen. For showing you some of the things I've made that I'm proud of. For getting to speak my mind, and many times, my heart right here in this tiny little corner of the interwebs.

When it comes down to it, it's about "feeding your soul, and not your ego" {thank you, Scott Hair, for that phrase}.

All the rest of the stuff? The perks, the freebies, the paid posts... they're pretty cool, too. But it isn't what this place is about for me. And I hope you'll help me remember that if it ever seems that I wander too far from center.

As a wonderful wrap up to the day of fabulous presentations, we were fortunate enough to have Tim Warzecha, a Disney Imagineer, speak to us about the creative process of bringing the Kidani Village and Sanaa restaurant to life.

To say I was impressed would be an understatement. I always knew that Disney had a knack for detail, but after listening to Mr. Warzecha describe the painstaking labor of love that it took to bring this creation to fruition, I was inspired {and floored}. Every little piece, down to every last pebble on the grounds, has a story and a purpose. It was a pleasure to get a rare behind the scenes glimpse at the amazing feat of producing a piece of Disney property.

The day was long, yes, but we still had an evening of dessert and Disney magic ahead of us at the closing reception, which I'll be giving you the low-down on in the next {and final!} recap post.

I thought long and hard about what I recipe I wanted to share in conjunction with this post... but we had SO many dishes that I couldn't decide! So instead, I'm sharing a recipe that we've been loving in my house: Kale Pesto.

We used it over the weekend as the "sauce" for a veggie pizza {Sans cheese. Big deal around here.} and loved it. Like a Disney Imagineer I like to innovate ways to incorporate healthy things into our diets in delicious and unexpected ways, and this pesto hits the nail on the head.

This recipe is one suggested method, but you can definitely add your own twist {Add Parmesan for a salty, cheesy bite. Sprinkle some red pepper flakes for a little kick, etc.} to make it your own.

Now, doesn't this make you want to eat your veggies??

Kale Pesto

4 large kale leaves, washed & dried
1 small bunch {about 10 leaves} fresh basil
2 small cloves of garlic
1/4 cup walnuts, toasted
Salt to taste
Pepper to taste
1/4 - 1/3 cup olive oil {I like mine more chunky & less oily, but you can add as much oil as you need.}

1. Place the first 6 ingredients in a food processor or blender and pulse until just chopped & incorporated. {You may need to use a spoon or spatula to scrape from the sides of the blender and push down between pulsing.}

2. With the blender or processor running, stream in olive oil and continue to blend until you reach desired consistency.

3. Store in the refrigerator in a air-tight container for use on pizzas, in sandwiches, on pasta, on chicken, fish, etc. etc. Get creative!