Foodie I served for my colleagues as a late celebration of my birthday at work.This has been a traditon for us if somebody celebrates her/his birthday should bring food for dinner. No excuses at all and everybody enjoying it.

So every January it is my turn, everybody loves my “Sotanghon Guisado” with shrimps. Grill and brown bread for those who love to have it with salad. Grill was Balkan art with chicken breast, pork belly, civapcici, plejskavica and sausage.

For salad I have cucumber and tomatoe salad with Aceto Balsamico di Modena for dressing and topped with kaymak chesse.

Dessert baked Cassava Cake, tried a new recipe. Something different from my own recipe before with eggs, not only condensed milk but also coconut milk. Recipe will be up next here.
So my birthday’s is done for this year, in which I’m always confronted with the question of what to eat, what to cook or to prepare. I’m sure my fellow serious eaters have found themselves in a similar position before. But I cook their favorites, engaging our shared loved of the food itself with the act of preparing it. But every year I try to live adventurously and try something new. For them the most important is “Sotanghon Guisado” with shrimps should always there! This year it is with grill. Happy Cooking and Guten Appetit!