"Nous savons, nous savons que nous savons jamais"
(We know, we know that we never know)
When it comes to food, we can never know everything. Would you like to join our never-ending food adventure?
As food lovers, we cook and dine out together, trade recipes/tips/ideas and discuss
all the food magic, maybe in French, too.
By joining this group,
1. You can share your love for food by cooking, eating, dining out, and talking about food together.
2. You will be exposed to many different cuisines and culture.
3. By doing the above activities together with fellow foodies, you can make many new friends, and you don't need to feel lonely anymore!:-)
I also love photography. I have no talent taking photos, but love looking at pictures and occasionally change background photos. If you have any food pictures (or any other pictures) for me to use, please let me know!
Sarah's Cold Summer Soup Making Meetup on 7-17-10 was awesome and the soups tasted delicious! She's very generous to share the recipes. Thank you so much, and hope you can try. She used our sponsor company's lavender sugar and it really made the difference, too. Can be purchased on their website:
Chilled Cantaloupe-Peach Soup with Little Sky Lavender Sugar
Prep Time: 30 minutes to prepare, 3 hours minimum to chill
4-6 medium ripe peaches (or mango equivalent)
¼ cup dry white wine
6 Tablespoons fresh lemon juice (approx. two lemons worth)
4 Tablespoons Little Sky Lavender Farm culinary sugar (can be increased to taste)
¼ teaspoon cinnamon
½ teaspoon nutmeg
1 medium sized cantaloupe, seeded and chopped
1 cup fresh orange juice
Peel, pit and slice peaches. Place them in saucepan with everything except the cantaloupe and orange juice. Heat the mixture to a boil, lower the heat to a simmer and cover. Cook an additional 10 minutes or so, cool to room temperature.
Using a blender or food processor, puree the peach mixture. Pour into a bowl. Place cantaloupe into food processor with orange juice (may be done in two batches) and puree until smooth. Add it to the peach mixture. You can leave out a few pieces of melon if you like and add them for some texture. Cover and chill at least 3 hours, preferable overnight. Serve with garnish of fresh mint.
As seen in the first picture, Sarah garnished the soup with chopped fresh mint and basil leaves. They really went well, especial basil was a surprisingly good match!
IT IS NOT MANDATORY TO POST YOUR FACIAL PICTURE ON MY GROUP SITE. HOWEVER, FOR THE PURPOSE OF IDENTIFYING YOU, YOU'LL BE RECEIVING AN EMAIL FROM ME ASKING FOR A PICTURE OF YOU TO BE SENT TO ME OR ASSISTANT ORGANIZER OR EVENT HOST WHO ORGANIZE THE PARTICULAR EVENT SO THAT WE CAN RECOGNIZE YOU BEFORE YOU COME TO THE MEETUP FOR THE FIRST TIME. I WILL NEVER SHARE YOUR PHOTO NOR POST IT ON THE SITE OR ANYWHERE ELSE, IT'S SOLELY FOR THE PURPOSE OF IDENTIFYING THE MEMBERS OUT OF SECURITY CONCERNS. THANK YOU FOR YOUR UNDERSTANDING AND COOPERATION.