Comments on: an elaborate ruse http://smittenkitchen.com/2007/09/an-elaborate-ruse/ Sat, 21 Nov 2009 06:27:06 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: sugarlaws http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-92149 sugarlaws Sat, 08 Dec 2007 17:54:21 +0000 http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-92149 i was deceived by purple carrots too -- i peeled them and suddenly they were orange! so sad. i was deceived by purple carrots too — i peeled them and suddenly they were orange! so sad.

]]> By: Ali http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-75145 Ali Sun, 16 Sep 2007 13:27:42 +0000 http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-75145 That was an awesome story - thank you! (made me smile) That was an awesome story – thank you! (made me smile)

]]> By: Lill http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-74033 Lill Wed, 12 Sep 2007 20:48:52 +0000 http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-74033 Crushed pretzels? Seriously? That sounds like a ruse to me. Love the pictures of the carrots. The purple ones reminded me of the purple string beans we picked up that we were so excited about that, when boiled, turned (inexplicably) green. How dull is that? Crushed pretzels? Seriously? That sounds like a ruse to me.

Love the pictures of the carrots. The purple ones reminded me of the purple string beans we picked up that we were so excited about that, when boiled, turned (inexplicably) green. How dull is that?

]]> By: Cheryl S. http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73834 Cheryl S. Wed, 12 Sep 2007 03:33:18 +0000 http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73834 I gave this a try - about 3 cups sliced rainbow carrots, tossed with a tablespoon of olive oil and about 3/4 tsp ground cumin, plus some salt and pepper. Roasted at 425 for 25 mins, then sprinkled with some lemon juice. After tasting, I decided to add a sprinkle of cinnamon, too. I didn't have avocado, unfortunately. But we liked the carrots. The seasoning was fairly subtle - I would have enjoyed it with even more cumin, but my husband probably wouldn't have, so it was a good compromise. (On the other hand, he probably would have loved the burnt carrots...) I gave this a try – about 3 cups sliced rainbow carrots, tossed with a tablespoon of olive oil and about 3/4 tsp ground cumin, plus some salt and pepper. Roasted at 425 for 25 mins, then sprinkled with some lemon juice. After tasting, I decided to add a sprinkle of cinnamon, too. I didn’t have avocado, unfortunately. But we liked the carrots. The seasoning was fairly subtle – I would have enjoyed it with even more cumin, but my husband probably wouldn’t have, so it was a good compromise. (On the other hand, he probably would have loved the burnt carrots…)

]]> By: Eviedee http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73702 Eviedee Tue, 11 Sep 2007 17:04:13 +0000 http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73702 Oh how well I relate to this post. Each Saturday I wake up eager to create some new culinary masterpiece. By the time I have looked through every cookbook that I own (formulating my own recipe from the techniques learned there) and dragged my poor husband through a grocery store or two I am clearly too exhausted to cook. Now I have an escape plan, thanks Smitten Kitchen! Oh how well I relate to this post. Each Saturday I wake up eager to create some new culinary masterpiece. By the time I have looked through every cookbook that I own (formulating my own recipe from the techniques learned there) and dragged my poor husband through a grocery store or two I am clearly too exhausted to cook. Now I have an escape plan, thanks Smitten Kitchen!

]]> By: Jim http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73682 Jim Tue, 11 Sep 2007 15:03:32 +0000 http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73682 Gotta love clever ruses. I used one last night to get Italian pickup instead of slaving to make pesto pasta. The key is listing <i>just how many</i> steps it would take to go from 0 to fed--hearing them consecutively your audience is likely to groan and go find a takeout menu. Gotta love clever ruses. I used one last night to get Italian pickup instead of slaving to make pesto pasta. The key is listing just how many steps it would take to go from 0 to fed–hearing them consecutively your audience is likely to groan and go find a takeout menu.

]]> By: Kitt http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73483 Kitt Tue, 11 Sep 2007 02:12:54 +0000 http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73483 I would eat those carrots. Crushed pretzels? Really??? I would eat those carrots.

Crushed pretzels? Really???

]]> By: jennbec http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73377 jennbec Mon, 10 Sep 2007 19:11:37 +0000 http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73377 Recipe please! Even if it did burn, I have a ton of carrots just from the field that I'd love to trythis with ... the concept sounds lovely so post the recipe if you think it advisable for us to have a go at it too. :) Recipe please! Even if it did burn, I have a ton of carrots just from the field that I’d love to trythis with … the concept sounds lovely so post the recipe if you think it advisable for us to have a go at it too. :)

]]> By: Cheryl S. http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73070 Cheryl S. Sun, 09 Sep 2007 15:12:19 +0000 http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73070 I have a lot of those multi-colored carrots in my garden, waiting to be harvested - I may have to give this idea a try! I have a lot of those multi-colored carrots in my garden, waiting to be harvested – I may have to give this idea a try!

]]> By: Chelsea http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73052 Chelsea Sun, 09 Sep 2007 07:51:06 +0000 http://smittenkitchen.com/2007/09/an-elaborate-ruse/#comment-73052 So I've been reading the blog for...god, a while now, back when it was thesmitten.somethingthatchangedto.somethingelse.thenbecamesmittenkitchen.com Anyway, I'm now currently addicted to flickr and I'm now missing your posts because I see the pictures, then later on check the blog and think I read it already because I've seen the pictures before...Anyway, that's the long way of saying that I'm loving both the posts AND the pictures too now. :) So I’ve been reading the blog for…god, a while now, back when it was thesmitten.somethingthatchangedto.somethingelse.thenbecamesmittenkitchen.com Anyway, I’m now currently addicted to flickr and I’m now missing your posts because I see the pictures, then later on check the blog and think I read it already because I’ve seen the pictures before…Anyway, that’s the long way of saying that I’m loving both the posts AND the pictures too now. :)

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