#1: From Sri Lanka, Moju meditations on Hitler and Vegetarianism: "Hitler was a vegetarian"
As you can see below from the quotes of Hitler…he was a vegetarian and a teetotaler! How is it possible that a vegetarian and a teetotaler could kill millions of people? The reason I ask is because every full moon day we see monks on TV telling us the virtues of being a vegetarian and how meat eaters are more prone to violence than
vegetarians! Could some kind person out there, please give me an answer? Read the complete post …
#2: From Tanzania, MiRecipe shares a well kept secret recipe: Kashata.
There are quite a few sweet recipes from Tanzania, this is one of many. The only problem is that, I can not tell you how and when kashata 
was introduced in Tanzania. We can just guess it is a Persian influence just like many other recipes. Not to forget, Tanzania has many varieties of Kashata . This is very simple, and taste better with strong black coffee without sugar. Get the recipe now! 
#3: From Mexico, Saveurs Mexicaines (FR) reveals her recipe to prepare "Sincronizadas ," a quick and delicious solution for breakfast, a light lunch or afternoon snack. It is made with flour tortillas, ham and cheese. I am guessing that you have all that in your fridge, right? So, head over THERE  and get the step by step recipe now!
#4: From Guatemala, Guate360 writes about a traditionally tasty recipe to prepare Rompope  (Eggnog).
#5: From India, FoodMall.org cooks up a tasty "Okra Chicken "
Okra in India is loved when gooey and with its gooe-goodness it can jazz-up almost any food ingredient. I would go for chicken and okra for my Saturday Night Dinner. Pay Esther a visit and start cooking now !
#6: From Denmark, Kristian Petersen on "Salmon Carpaccio with Herbs and Pesto "
This is one of my favourites beacause not only is it easy to prepare, but is also tastes great and it´s a nice small starter, that won´t make
your stomach to full before the main course.
#7: From Australia, Benjamin Christie takes you through the road of success "Food Blog Secrets and How to Make yours Successful "
Although not one of the first in blogging, I have had a food blog for a couple of years now and in that time I have seen some really good food blogs appear over time and some have also disappeared too. Given what I have learnt and understanding what works for my food blog, I thought I would offer readers and future food bloggers my thoughts on how to not only create a successful food blog but retain a long term audience.
Here, you’ll find about 15 points which I’ll update from time to time. I would, however, appreciate other food bloggers’ opinions, questions,
comments and suggestions on my article. Read the complete post! 
#8: From Spain, Lobstersquad creates "The most finger-likin’ chichen ever "
I entreat you, do this chicken. It is the platonic ideal of all roast chickens; crisp, glazed a deep golden brown, charred in parts, juicy and eye-poppingly flavourful. I think it would taste very good cold, but sadly, I don´t know, because it all went in one go. And did I mention, it practically cooks itself? Continue reading.. .
#9: From Canada, Sweet Pleasure creates the most delectable desserts with chocolate: "Chocolate for your inner child "
When making chocolate desserts, I usually go by the following guideline: use good chocolate! The types of chocolate that I prefer to use are Valrhona, Scharfenberg, Callebaut or Lindt. The quality of your chocolate will affect the quality of your desserts and baked goods -try not to compromise. For the brownies I used a dark bittersweet Callebaut and for the pudding, I used a dark semisweet Callebaut. The ginger in the brownies was a nice touch, it gave the brownies a rich and complex flavour, that was familiar and comforting, without being
too sweet or intense. The chocolate pudding was tasty, simple and satisfying. The flavour and consistency is exactly what a chocolate pudding should be. Both recipes are incredibly simple and comforting. Are you ready for some chocolate? 
#10: From Peru, PeruFood asks the question "Can you eat Peruvian food without bread? "
When I lived with my grandparents in Peru, buying bread was a daily ritual. Twice a day, my grandfather would get his cloth bread bag from a drawer in the kitchen cabinet and head to the local bakery, just a block away.
The first time he would go was early in the morning, sometimes before I even woke up. Breakfast was always served with piping hot pan francés. On that same trip to the bakery, he would buy enough bread so we could have some at lunch as well.
Then in the afternoon, just before lonche, the Peruvian afternoon tea inspired by English influence during the late 1800s, he would go back to the bakery to get more freshly baked bread. A proper lonche requires fresh bread. Read the complete post now… 
This is all for now, I'll be back next week with more!