Nongkran also said that you can use the leftover of juiced limes and lemons and rub them on your heels to make the skin softer. You know what? I tried it at home, and it really does work!!!! Great for the Spring and Summer season.
Our second workshop was Food Writing With Flavor. This is definitely something I can improve for the blog. Sometimes (ok, most of the time) I just write little captions for my photos, instructions on the recipe and add a question for the readers (you!) at the end. This workshop was quite eye opening, but everything will require practice, patience, practice and time.
The workshop was held by David Leite (3 times James Beard Award winner who wrote The New Portuguese Table, and has published his work in multiple impressive publications), Domenica Marchetti, an author of two cookbooks and contributor to Washington Post, NPR, etc; Joe Yonan (see the photo below), editor of the food and travel sections of the Washington Post and Bonnie Benwick, Deputy Editor of the Washington Post Food Section. I actually met Bonnie several years ago when Washington Post came into my apartment to teach this Jewish girl how to cook pork properly.