Comments on: q&a vol. III

By: Grace

Grace — Tue, 01 Dec 2009 05:24:45 +0000

the Epicurious recipe seems very interesting……you need the natural liquid daikons release. Haha I guess i’m just used to the”pungent” smell everyone complains about.
Anyways, I LOVE you blog!!!!! I’ve tried too many things to count!:)

By: Sarah

Sarah — Mon, 01 Dec 2008 23:01:47 +0000

I’m guessing that there are bugs in the fennel, but I’ve been staring at the picture for long it’s starting to look like a magic-eye picture, so I’m giving up.

I love gross stories so I feel sad about this mystery! :D

By: Kat

Kat — Sun, 09 Dec 2007 19:26:53 +0000

Excellent cookbook: http://www.amazon.com/Treasured-Country-Recipes-Martha-Friends/dp/1580172911

There are manymany things in there that are excellent, but her waffle recipe is absolutely wonderful, and SUPER easy!

By: April

April — Tue, 04 Dec 2007 22:08:58 +0000

Had to do this! The best noodle kugel ever! My daughter wants this for the holiday…

NOODLE KUGEL
1/2 lb. wide egg noodles
1 8oz. cream cheese
1/2 cup butter
2 cups milk – heated, but not boiling
4 eggs – beaten
6 tblsp sugar
Pinch Salt
Raisns (optional)

*Topping
2 cups crushed corn flakes
1/4 cup sugar mixed with tsp. cinnamon/pats butter

Blend eggs into cooked noodles.
Add milk, cream cheese, butter and mix.
Add sugar
Add salt
Put into buttered 9X13 pyrex
Sprinkle Corn Flakes and sugar/cinammon mixture over top. Put pats of butter on top.
Bake for 45 minutes @ 375 degrees.

YUMMY!!!!

By: Lisa

Lisa — Mon, 03 Dec 2007 19:13:01 +0000

Oh, golly, I think we have your fennel problem too. Pulled out some rice last night to go alongside some yummy Basque-style shrimp my fella makes, but the bag was a little, errr, cobwebby. We decided on quinoa instead — in a sealed jar, that one! — but noticed as we began to saute it in a little butter that it was really no better off. Sigh. We go through grains like this fast, so they hadn’t been sitting around for very long — I really think there’s no conquering the little beasties, at least not in our kitchen. At this point in the dinner prep we were just so hungry, and other parts of the meal were done … we decided some extra protein would be just fine.

By: Jessica

Jessica — Sat, 01 Dec 2007 19:28:54 +0000

I want to hear about Nikki’s crumb top apple pie! jessica (dot) diettrich (at) gmail (dot) com

By: Jessamyn

Jessamyn — Fri, 30 Nov 2007 18:38:53 +0000

French fries could be a major food group for me if I let them. Posting a picture like that is evil for those of us stuck at work!

I always have a wish list of cookbooks a mile long. They’re the one thing I consider I can never have too many of (I say now…)

By: Kathryn

Kathryn — Fri, 30 Nov 2007 18:13:36 +0000

Have to admit, I’m another person killing my eyes trying to figure out what the heck is in the fennel. I’m almost waiting for something to jump out at me like those ridiculous trick photos, haha. (Also, you can enlarge the picture on Flickr — enlarge any page, actually — by pressing “Ctrl” + “+” onyour keyboard.)

Also, I know I’m not a regular commenter, but I’m an avid reader, and I’m especially loving the Q&A! I feel like such a slacker not making every single thing you post about, since you make it look so easy. =)

By: irish

irish — Fri, 30 Nov 2007 17:11:48 +0000

Loved the Q & A. !!!!!!!!!!!!!!

You are ……. I don’t know how to say this……..I’ll just go with wonderful in the Q & A.

I enjoy your blog always but there is something magical about this form of writing for you. Thanks ……..it’s great.

By: Nikki

Nikki — Fri, 30 Nov 2007 15:32:44 +0000

I know you’ve been working on the perfect apple pie. The recipe in our family that wins hands down over all others includes a crumb topping, a specific variety of apples, and a few hard learned tricks. If you’re interested, I’m happy to share it – but I know double crust vs. crumb topping is an intensely personal decision and I won’t be offended.

And, fries are one thing, but I’d run into traffic for some sweet potato fries. You?