Comments for Full Gastronomic Tilt

Comment on Start your week off right by Stacie

Stacie — Fri, 05 Mar 2010 02:57:01 +0000

This sounds potentially good in theory but I’d probably never eat it. I used to buy those special K bars and I STILL have a bunch of uneaten ones. oh well.

anyway! added you to my links section. i’m sure that’ll send tons of traffic your way. [/sarcasm] =P

Comment on Start your week off right by Leigh

Leigh — Wed, 03 Mar 2010 14:33:27 +0000

Crisped brown rice should work rather well. I know for sure you can sub it for some of the oats. I haven’t quite figured out why all granola recipes call for wheat germ - added health benefit perhaps?

I hope you enjoy!

Comment on Start your week off right by Alison

Alison — Tue, 02 Mar 2010 02:19:25 +0000

I think I am going to try this. I don’t have wheat germ unfortunately, but I do have some crisped brown rice. Thanks for the recipe!

Comment on My vinegar problem by Lisa

Lisa — Fri, 26 Feb 2010 02:51:11 +0000

No vinegar is awesome. The Apple Cider can be a really nice hair wash too…

Comment on Happy Birthday, little blog! by Lisa

Lisa — Tue, 23 Feb 2010 14:08:51 +0000

I’m that Same as Juli Happy birthday to the blog and I’m glad it’s taking off and filling you with joy. ^_^ Even if there is sometimes the deadline stress.

Comment on Happy Birthday, little blog! by Juliana

Juliana — Mon, 22 Feb 2010 21:03:37 +0000

I waited to post a comment ’til the giveaway was over because I just wanted to say HAPPY BIRFDAY, FGT!

Comment on Happy Birthday, little blog! by Lorraine

Lorraine — Sat, 20 Feb 2010 23:09:58 +0000

My favorite recipe changes depending on my hunger. I love deserts and picked up a cinnamon twist recipe 26 years ago at a Lamaze get together. The dough is butter and cream cheese with a bit of flour mixed in. You roll out the dough in 12-16 inch circles, sprinkle with a mixture of cinnamon, sugar, and crushed nuts. Slice the circle into wedges and roll up like crescents. They are a family favorite and always remind me of being young and having my children! The children are all in their twenties and make them for me now.

Comment on Happy Birthday, little blog! by Leigh

Leigh — Sat, 20 Feb 2010 18:16:18 +0000

I DO have your recipe, and it works like a charm! Thanks, again, for that. You sent me off to play with the proportions and mine ends up with more tamarind, which I think is great!

Now I want pad thai for dinner…

I also swear by your mac ‘n cheese recipe. I’ve tried more than half a dozen and you and Morgan’s is the best!

My new baking obsession is vegan treats. Most of the time, you really can’t tell (if it’s a good recipe), and then I feel even better that my sweets are slightly less bad for you.

Comment on Happy Birthday, little blog! by Melissa

Melissa — Sat, 20 Feb 2010 17:57:54 +0000

My favorite dinner recipe is Morgan’s Pad Thai, because he and Sloan worked for years to duplicate The Dragon’s recipe. (Oh, how I miss The Dragon!). Their first few tries were horrid (ketchup! peanut butter! ugh!), but now it’s incredibly delicious. We did send that you you eventually, right?

For dessert, there are two that I go back to again and again. Variations on my Vegan Chocolate Chip Cookies and my Raspberry Crisp. Both of which I developed back when I was vegan, perfected to the point that you really can’t tell they’re vegan.

You know, I first learned about the French Broad Chocolate Lounge thanks to one of your first entries in this blog.

Comment on Happy Birthday, little blog! by Kerry

Kerry — Sat, 20 Feb 2010 14:25:13 +0000

Don’t have a story about an exact recipe, per se, but just this neat one about the summer before I got married. I was one of those young brides - - not even out of college yet - - and had not a clue how to find my way around the kitchen without a map. But what I WAS in possession of were two incredible southern grandmas - - one from each side - - who took me in for three weeks each that summer and attempted to teach me in three weeks what had taken them forty years to learn. I came away from that experience with a beautiful wooden box of hand-written recipes, a bit more confidence behind my apron, and an even greater appreciation for two of the most beautiful women Dixie ever created. And of course those recipes, which are now lovingly gravy and grease stained are still my favorite ones of all time.

Comment on Happy Birthday, little blog! by Jill B

Jill B — Sat, 20 Feb 2010 03:02:00 +0000

Oops - sorry to pile them up, but I probably need to point out that my fav. is OH MY GOSH Bad Day Brownies (their official name, according to the handwritten title in my cookbook). It takes a bit of effort but nothing convoluted, and you end up with a guaranteed improvement to your day. These brownies should not be loosely made - they should be saved for truly bad days.

Comment on Happy Birthday, little blog! by Jill B

Jill B — Sat, 20 Feb 2010 02:54:49 +0000

Hey, thanks! I’ll really pull out the important stuff, then.

I posted my favorite recipe over here: http://maplequilt.blogspot.com/2010/02/bad-day-brownies.html

Comment on Happy Birthday, little blog! by Charlie Altman

Charlie Altman — Sat, 20 Feb 2010 00:52:39 +0000

Screw your rules, Leigh! Rules don’t belong in the kitchen!

My favorite recipe is Eryn’s Cincinnati Chili. The most satisfying meal ever. If anyone out there has never had Cincinnati Chili, it’s like regular chili and spaghetti sauce had a baby.

Anyway, we make it with:

diced tomatoes
tomato paste
diced onion (some to be sauteed, and some to put on at the end as a garnish)
garlic
ground beef
ground pork
ground lamb
cinnamon
chocolate
chili powder
vinegar
Worcestershire sauce

simmer for about two hours then serve on top of pasta (I like rotini, she likes spaghetti), garnishing with diced onion and cheddar cheese (and a little parmesan)

I like it so much that when Eryn and I make it we have gone from using one pound for the recipe, to once quadrupling it and using four pounds (as I will inevitably gorge myself on it that night, and the following nights until it’s all gone).

Aaaaaaanyways. I wanted to make it for my mom, so when I went to visit her for christmas, we went shopping to get all of the supplies. Once Mom realized that it had chili powder in it, she stuck her nose up at the whole idea, and didn’t want to even try it (she doesn’t like hot food). I convinced her, but she nagged at me every time I put in more chili powder. However, when we finally sat down to eat, she LOVED it. Said she had never tasted anything like it, and made me promise to get her the recipe.

Anyways, maybe I’ll make it for you some day, Leigh. It’s great cold weather food, but really meaty, and I know how you are, so you might want to go vegan for a few days before hand…and after hand.

Comment on Happy Birthday, little blog! by wordnrrrd

wordnrrrd — Fri, 19 Feb 2010 16:53:27 +0000

Happy birthday indeed! I’d love to contribute a chocolate-based recipe in the spirit of the prize, but I don’t have any that come close to the fabulousness of the offerings at the Chocolate Lounge. So, here’s a recipe for pumpkin cornbread, which makes a great treat any time of year. I recently had it with white chili and the two complemented each other quite nicely.

Pumpkin Cornbread

½ cup all-purpose flour
½ cup whole wheat flour
1 Tbs baking powder
1 tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup cornmeal (not self-rising)
2 large eggs
1 cup pumpkin puree (canned or freshly cooked and processed)
2/3 cup brown sugar
¼ cup canola oil
1 Tbs molasses

1. Preheat oven to 400°F. Grease 10-inch glass pie pan or 9-inch square baking pan.

2. Sift flours, baking powder, salt and spices in a large mixing bowl. Whisk in cornmeal.

3. In separate bowl, beat eggs lightly. Whisk in pumpkin, brown sugar, oil and molasses.

4. Make a well in the dry mixture. Add pumpkin mixture and blend batter with a few quick strokes (just until blended- don’t overmix).

5. Pour batter into prepared pan. Bake for 30 minutes, or until cornbread is browned and the surface has a slightly springy feel.

Servings: 8

Comment on Happy Birthday, little blog! by Leigh

Leigh — Fri, 19 Feb 2010 15:53:00 +0000

Techinicality, schmecnicality. If you wanna try your luck and get to Asheville occasionally, give it a shot!
It occurs to me I shouldn’t have put such a restriction on things, since there are broad interpretations of what constitutes WNC. I was thinking west of Statesville to Knoxville, or two hours in either direction…WHOOPS!!!

Comment on Happy Birthday, little blog! by Jill B

Jill B — Fri, 19 Feb 2010 15:41:28 +0000

Drat, seriously? I live lots closer than some folks in WNC, but technically, I’m in Tennessee, and always willing to meet for coffee when I’m in town (which is both too frequently and too sparse).

Oh well. I’ll wish vicarious love to someone else - more good in the world is more good in the world.

Happy blogiversary!

Comment on Happy Birthday, little blog! by Diedra

Diedra — Fri, 19 Feb 2010 03:13:05 +0000

My grandmother, who has just began to lose her memory, taught me how to make pie crust when I was eight. Having spent that sweltering afternoon swinging on her clothesline I retired into the kitchen for some water. Before I knew it, she’d enticed me to join her in mixing, then rolling out the crust. I had not even an interest in food at that age (though I loved to eat her apple pie) but learned something that day that has remained one of my most vivid and meaningful memories. I can still see her strong arms working the rolling pin and hear the sounds of the summer entering through the screen door.

I have always loved apple pie.

Double Pie Crust
4C flr
1 3/4 shortening (can experiment with cold cubed butter or shortening)
1 TB sgr
2 tsp salt
1 tsp vinegar
1 egg
1/2 C ice cold water + some splashes as needed (esp if you’re in Montana where my Grandmother and I were)

Mix 1st four ingredients with pastry blender. In another bowl, beat remaining ingredients gently. Combine w/ 1st bowl until moist (just until it comes together). Press dough together (knead if necessary, but not more than 8 times). Chill about 30 minutes (this is important so that the gluten strands in the dough relax, giving you a tender crust). Divide in two. Roll out first half. Transfer to pie plate. Fill with what you love, roll the top edge under the bottom, and finish the edge with your favorite method. Don’t forget to vent the crust and to brush it with egg or milk. This seels it and gives it a nice golden color!

Comment on Something rustic, a bit French by Leigh

Leigh — Fri, 19 Feb 2010 02:11:51 +0000

Thank you! I welcome any and all cursings, voodoo or magick if it means people are eating deliciousness thanks to me!

This could be the beginning of a beautiful blog-friendship. You make me snort coffee out my nose and I inspire you to make tasty treats. Excellent!

(btw, mainlining water and Hugh Laurie in equal parts is how I kick a hangover as well…mmm…)

Comment on Something rustic, a bit French by That Kind of Girl

That Kind of Girl — Fri, 19 Feb 2010 00:49:02 +0000

Oh my goodness, that picture is gorgeous. The ingredients list alone was enough to make my mouth water.

Sigh, I was just popping by to curse you eternally for passing on that parmesan cream cracker recipe (I, um, might be typing on a crumb-strewn keyboard…) and here you’ve gone and given me another must-try recipe! It’s a vicious circle! I kind of love it.

Comment on Happy Birthday, little blog! by Desa

Desa — Thu, 18 Feb 2010 15:40:55 +0000

Only one recipe?!?!

At first thought it seems complicated and almost impossible to decide. So many choices from breakfast to dinner, bunch to drinks. Sweet or savory. Exotic or usual fare… but after truly thinking about my favorite recipe it was an easy pick. I have been making it for at least 25 years.

The Peanut Butter Cookie recipe from the Joy of Cooking. http://www.thejoykitchen.com/recipe.lasso?recipe=1145&menu=one

I remember my Nana opening her copy of that book, published in the 50’s. Pages stained with previous cooking adventures I recall dancing around the kitchen making cookies with her.

Later my mother would alter that same recipe and we started making peanut butter and jelly cookies. Her Joy of Cooking was from 1975. I love that we can open her book and it will magically fall open to that page, with her writting on the pages in green marker.

Now as a mother, armed with my of Joy of Cooking (circa 1997), the page in my copy for the Peanut Butter Cookies is also happily streaked with peanut butter.

Comment on Something rustic, a bit French by Charlie Altman

Charlie Altman — Wed, 17 Feb 2010 03:07:03 +0000

Oh…my…God… WANT

The items in this blog I usually drool over seem to be French. Maybe you’ll be the modern day Julia Child.

Comment on Something rustic, a bit French by Nicole

Nicole — Tue, 16 Feb 2010 14:16:31 +0000

That looks and sounds like heaven right now. I’m going to make it sometime this week! Mmmmm…

Comment on No-Knead Bread: foolproof* by Desa

Desa — Mon, 15 Feb 2010 05:34:47 +0000

It’s hot out of the oven. Cooling on my counter. And it’s CRACKLING! So excited! Can’t wait till morning to have fresh bread, toasted with the raspberry preserves I have been hoarding since summer along with my coffee!

Thanks for sharing the recipe Leigh!

Comment on No-Knead Bread: foolproof* by Leigh

Leigh — Sat, 13 Feb 2010 19:43:29 +0000

I would say just put it in the warmest corner of your house. If you happen to have a gas stove, you can put it inside the oven when it’s not on (the pilot light keeps things at a good temperature)…you might be able to do that with an electric stove too…I’m not sure.

Comment on No-Knead Bread: foolproof* by Desa

Desa — Thu, 11 Feb 2010 20:21:47 +0000

What concessions do you think I should make, if any, for a room that is less than 70 degrees? It’s winter, ya know?!! And I am on a tight budget. The thermostat is set to 62 degrees in my house!!

Comment on Specificity: A Sushi Story by FB @ FabulouslyBroke.com

FB @ FabulouslyBroke.com — Sun, 07 Feb 2010 03:02:14 +0000

Yup. Do this all the time. Learned when I was 12 I think, when my mom started teaching us how to make sushi because we kept asking for it and she didn’t want to keep paying oodles of money

Comment on No-Knead Bread: foolproof* by Leigh

Leigh — Fri, 05 Feb 2010 22:52:55 +0000

Morgan, you are a wealth of bread-baking knowledge! Thanks for this great information.

Comment on No-Knead Bread: foolproof* by Leigh

Leigh — Fri, 05 Feb 2010 22:52:13 +0000

Do it, Desa! You’ll be so glad you did. It makes delicious toast as well.

Comment on Savoy’s transition and the F word by Leigh

Leigh — Fri, 05 Feb 2010 22:51:01 +0000

Guilty as charged. Savoy was always one of those places I thought I would get around to trying someday. It just…didn’t happen.

Comment on Our Lady of the Perpetual Lentil by Leigh

Leigh — Fri, 05 Feb 2010 20:46:52 +0000

We will definitely make some lentils soon! And crushed Cheerios? Seriously? What did it taste like…did you season them?

Comment on Specificity: A Sushi Story by juliana

juliana — Fri, 05 Feb 2010 20:35:46 +0000

Those are beautiful!
I’ve always wanted to try making sushi but haven’t made it there yet. Maybe soon…

Comment on No-Knead Bread: foolproof* by Morgan

Morgan — Thu, 04 Feb 2010 16:22:10 +0000

…and that crackling sound as the bread cools is a sign of good bread

Comment on No-Knead Bread: foolproof* by Morgan

Morgan — Thu, 04 Feb 2010 16:20:18 +0000

This type of dough is often referred to as ‘rustic,’ if I’m not mistaken. It has many cognates in European baking, including ciabatta and classic French baguette dough–neither of which are kneaded in the common way. Essentially, ‘rustic’ dough is a very wet dough that has a ‘retarded’ fermentation period to compliment the rising–this allows the complex starches in the wheat to break down into more simple sugars and gives the bread a more complex, sweet and nutty flavor. Of course, those ‘rustic’ doughs are generally ‘couched’ on floured linen for the final proofing, which allows the dough to form a supportive crust even before it goes into the oven. They are baked in a very hot stone oven, which further prevents the dough from having a chance to sag and spread. Duplicating the effect of hearth baking at home is difficult, so baking in a pot probably props-up the slack dough and gives it a rise boost. However, leaving out kneading means that the gluten in the flour will not develop to its fullest, which will change the quality of the bread’s crumb–possibly making it taste more dry or crumbly and less elastic.

Comment on No-Knead Bread: foolproof* by Desa

Desa — Mon, 01 Feb 2010 02:29:00 +0000

Finally someone I know has tried this recipe… I am inspired to make bread this week. Maybe I will put one of the mancubs to work and have them make the bread for me?! Come on… if a 4 year old can do it!!

Comment on Our Lady of the Perpetual Lentil by Charlie

Charlie — Mon, 01 Feb 2010 00:22:02 +0000

You can make me mujadara next time I see you. I love simple dishes that come together so well and surprise you!

Sorry, not a soup person.

Comment on No-Knead Bread: foolproof* by Nikki

Nikki — Sun, 31 Jan 2010 23:57:17 +0000

I’m with Juli about the occasional pleasures of kneading, but is kneading something I want to do every time I want warm bread? No. Enter my addiction to quick breads of the zucchini and banana varieties. I only knead when baking with my dad; he has the perseverance to keep me going when I get tired. Someday I’m going to have to try this recipe.

Comment on Our Lady of the Perpetual Lentil by Nikki

Nikki — Sun, 31 Jan 2010 23:51:32 +0000

P.S. I made eggplant parm this weekend using crushed Cheerios for the breading. (It’s a gluten-free house.) It worked like a charm! Also, having a sexy Wolfgang Puck saute pan that I could stick directly under the broiler didn’t hurt, either.

Comment on Our Lady of the Perpetual Lentil by Nikki

Nikki — Sun, 31 Jan 2010 23:49:48 +0000

Besides being a dish guaranteed to bring fluttery joy to the hearts of all normal people, soup is also one of the great bridges bringing veg’ns and omnivores together.

Of course, if you make a habit of dating soup haters (you and I both, what the hell??), this doesn’t help. Should this be an early sign in a relationship/situation? We should put Soup on the checklist.

Please feed me lentils soon!

Comment on No-Knead Bread: foolproof* by Christopher

Christopher — Sun, 31 Jan 2010 23:45:56 +0000

Great pictures! Better all the time!

Comment on No-Knead Bread: foolproof* by juliana

juliana — Sun, 31 Jan 2010 23:02:15 +0000

I actually really enjoy kneading so I haven’t tried this yet, but the recipe’s been in my kitchen for a year or so. Maybe I’ll try it soon.

Comment on Savoy’s transition and the F word by Billy Joe Bob Joe

Billy Joe Bob Joe — Wed, 20 Jan 2010 19:04:22 +0000

“Though I’ve not had the opportunity to eat at Savoy”… hmmm I would have thought that maybe you would have liked to try it before writing about it. But I know, $40 for a $5 steak is not a deal. Sheffer claimed that the Savoy was the “best restaurant in Asheville”. Poor Eric. Time for “twofers?”

Comment on 2009 in review by brandi

brandi — Wed, 20 Jan 2010 15:32:03 +0000

sounds like a great year! i’ve been meaning to learn how to make a decent risotto, and i have a bag of quinoa in my cupboard that has been there for months intimidating me. maybe in 2010 i’ll actually learn what to do with it!

Comment on Spinach-sausage calzones by Spinach-sausage calzones | Full Gastronomic Tilt « The Floyd Project

Spinach-sausage calzones | Full Gastronomic Tilt « The Floyd Project — Wed, 20 Jan 2010 05:42:33 +0000

[...] PDRTJS_settings_1112127_post_104 = { “id” : “1112127″, “unique_id” : “wp-post-104″, “title” : “Spinach-sausage+calzones+%7C+Full+Gastronomic+Tilt”, “item_id” : “_post_104″, “permalink” : “http%3A%2F%2Fthreefires.wordpress.com%2F2010%2F01%2F20%2Fspinach-sausage-calzones-full-gastronomic-tilt%2F” } Spinach-sausage calzones | Full Gastronomic Tilt. [...]

Comment on 2009 in review by Sarah Von

Sarah Von — Thu, 14 Jan 2010 16:17:18 +0000

Isn’t Pho the best?! Best of luck getting a pho place in your town!

Comment on Savoy’s transition and the F word by monicajane

monicajane — Mon, 11 Jan 2010 00:16:45 +0000

ah…a girl after my heart…

I’m Italian and yeah, I’ve not had any good Italian food here…

I think foodie is silly and go with it…if someone takes it too seriously it’s their problem…

I really don’t care one way or the other!

Comment on 2009 in review by woody

woody — Sun, 03 Jan 2010 02:51:01 +0000

I would go and eat Nepalese Food with you, but you never take me up on any suggestions or offers

Comment on How not to bake cookies by Laurenmonkey

Laurenmonkey — Thu, 17 Dec 2009 16:52:18 +0000

I always feel like baking cookies is way easier than buying presents. And then I start baking. And then I hate everything.

I’m either glad or sorry I’m not the only one this happens to! Maybe both.

Also, those triple-ginger cookies look amazing! Must attempt the next time I don’t hate baking.

Comment on How not to bake cookies by monicajane

monicajane — Tue, 15 Dec 2009 17:26:42 +0000

the ginger and the shortbread still look great and they would’ve been the only ones I ate…I’m not a big cookie eat…yeah, weird, I know!!

I die for shortbread, though. Truly…and I bet I’d like your flops too if you need to unload

Comment on Chicken with Figs in Ras-El-Hanout by Nikki

Nikki — Thu, 10 Dec 2009 23:22:21 +0000

I distinctly remember smiling when you peered into the bag, saw a few tablespoons left in the bottom, and flamboyantly poured them into the pot. A classic Leigh-in-the-Kitchen move, with the usual proud-five-year-old smile.

Comment on Chicken with Figs in Ras-El-Hanout by Leigh

Leigh — Thu, 10 Dec 2009 12:52:23 +0000

My taste memory of figs is eating one off of Ted Turner’s fig tree in downtown Atlanta with Corey. Nothing will ever compare to that, but trying them in summer or in California would be a start.

And, aha! I had a feeling that’s when we used the couscous, but I swore that some turned up when we were baking cookies. Funny.

Comment on Chicken with Figs in Ras-El-Hanout by Nikki

Nikki — Thu, 10 Dec 2009 05:09:29 +0000

Being inexperienced with ras-el-hanout and uninterested in chicken, I don’t have much to offer except

a suggestion: try this again with summer figs to compare,

and

a solution to the mystery: we finished the Israeli couscous the night we broke in the triangular plates with roasted veggies.

Comment on Chicken with Figs in Ras-El-Hanout by Leigh

Leigh — Thu, 10 Dec 2009 03:17:01 +0000

Hi Monica! Thanks for the heads up….I changed your link. Great recipes!

Comment on Chicken with Figs in Ras-El-Hanout by monicajane

monicajane — Thu, 10 Dec 2009 03:09:52 +0000

totally gorgeous and sounds delicious.

I used to get hundreds of free figs when I lived in CA when my mom’s trees were full…

I’ve moved by the way if you’d like to change the link and name of the blog I’d appreciate it. I went solo…now I’m truly all Asheville.

Comment on Further proof that it is finals week by Cherry

Cherry — Fri, 04 Dec 2009 04:58:44 +0000

happens to the best of us. My “Burgers Made of Fire” come to mind.

PS: the Resident J. Timberlake-clone’s family stole my good baking dish after Thanksgiving. THIS MEANS WAR.

Comment on Isa Chandra Moskowitz’s Chesapeake Tempeh Cakes by Cherry

Cherry — Sat, 14 Nov 2009 22:11:23 +0000

OMG this looks SO TASTY

Comment on Pumpkin Chocolate Chip Coffee Cake (or Reason #348 why I love fall) by Heather

Heather — Fri, 13 Nov 2009 10:40:01 +0000

Absolutely DELICIOUS! I followed your recipe and made it but with mine I added warm custard and it was fabulous, you just can’t buy that kind of quality.

Comment on Superlative chocolate mint pudding by A look back, a step ahead | Full Gastronomic Tilt

A look back, a step ahead | Full Gastronomic Tilt — Thu, 12 Nov 2009 15:18:49 +0000

[...] Ice Cream - a) You do not need an ice cream maker to make ice cream. b) Photo composition is fun. Superlative Chocolate Mint Pudding - What else do you need to [...]

Comment on Isa Chandra Moskowitz’s Chesapeake Tempeh Cakes by Leigh

Leigh — Wed, 11 Nov 2009 17:25:05 +0000

@The Wine Mule - Duke’s *is* the real mayo that’s in my fridge, that I use and have used for years. Which is why I was pleasantly surprised to find an alternative that didn’t taste like utter crap.

Comment on Isa Chandra Moskowitz’s Chesapeake Tempeh Cakes by The Wine Mule

The Wine Mule — Wed, 11 Nov 2009 01:32:37 +0000

Anyone who finds picking out bones a chore should not eat fish. Bones are natural.

Veganaise? If it’s not Duke’s…you know the rest.

Comment on Red lentils with Syrian Za’atar by Bob and Jill Long

Bob and Jill Long — Tue, 03 Nov 2009 02:05:05 +0000

thanks for the shout out and link but you didn’t say if you had visited the shop yet. we hope you will find that we are filling a void and a small niche in asheville. it’s been great so far.
Bob and Jill

Comment on My two cents by monicajane

monicajane — Mon, 02 Nov 2009 18:32:15 +0000

ha! i thought just as you did before I read the whole thing…why not get local fresh eggs?? we think alike.

Comment on Pumpkin Chocolate Chip Coffee Cake (or Reason #348 why I love fall) by Juliana

Juliana — Mon, 02 Nov 2009 15:16:25 +0000

I’m so psyched about Pumpkin time. We are having “Pumpkin Palooza” at work on Wednesday, so I get to bring in some pumpkin pie and one other dish (I’m thinking maybe a root vegetable curry featuring pumpkin, but not sure yet.)

Comment on My two cents by Leigh

Leigh — Mon, 02 Nov 2009 14:15:14 +0000

@The Wine Mule - that is very sad news indeed. Thanks for sharing what you know.

@Lily - I would have never thought to check Michael’s. Good call!

@brandi - I like it - it’s “Magic!!”

Comment on Pumpkin Chocolate Chip Coffee Cake (or Reason #348 why I love fall) by Leigh

Leigh — Mon, 02 Nov 2009 14:13:58 +0000

@Joanne - Thank you AGAIN for letting me post your recipe. You are a very talented cook!
@Cherry - <3

Comment on My two cents by brandi

brandi — Mon, 02 Nov 2009 13:44:20 +0000

I saw something the other day called “magic egg whites” or something like that at Ingles. It was by the pie filling and pudding, but I’m not sure if it’s the same as what you’re talking about.

Comment on Pumpkin Chocolate Chip Coffee Cake (or Reason #348 why I love fall) by Cherry

Cherry — Mon, 02 Nov 2009 06:35:13 +0000

this looks amazing!! and hearing you go “squash!squash!squash!” with glee made me lol

Comment on Pumpkin Chocolate Chip Coffee Cake (or Reason #348 why I love fall) by Joanne Choi

Joanne Choi — Sun, 01 Nov 2009 23:07:13 +0000

love the changes - will have to try your version as well at some point! thanks for the linkback and talking about me in the recipe.

Comment on My two cents by Lily

Lily — Sun, 01 Nov 2009 18:21:46 +0000

I am pretty sure that meringue powders is available at Michael’s craft stores. I bought some for a cake decorating class and bought it there last spring. It does make pretty decent meringue frosting for decorating!

Comment on My two cents by The Wine Mule

The Wine Mule — Sun, 01 Nov 2009 15:07:49 +0000

The bakery is closed; I can’t confirm, but the story I heard (from a local French teacher) was that the owners were deported; they’d been in the U.S. for decades, but never gotten visas. I’ll report back when I know more…

Comment on Red lentils with Syrian Za’atar by monicajane

monicajane — Wed, 28 Oct 2009 04:36:44 +0000

yum…i used to make red lentil soup all the time and it’s been WAY TOO LONG.

thanks for reminding me and I think I’ll try your flavoring combo..or something close to it anyway…I rarely do anything as directed. It sounds good.

Comment on Spinach-sausage calzones by Beth

Beth — Sun, 25 Oct 2009 02:01:03 +0000

Oooh, those look great! I’ll have to give them a try sometime.

Comment on It’s that time of year - Blogapalooza! by jules

jules — Mon, 19 Oct 2009 18:47:48 +0000

Glad to see you back at it!! Also, re: your last post. Greg and I will eat risotto ANYtime, so feel free to experiment on us when we see you.

My fall favorite is butternut squash risotto.

Comment on It’s that time of year - Blogapalooza! by woody

woody — Mon, 19 Oct 2009 16:06:50 +0000

Welcome back!!

Comment on What to do with a quart of seafood stock? by Leigh

Leigh — Mon, 19 Oct 2009 13:20:21 +0000

Truth be told, there haven’t been many exploits of late. But I’ll take your suggestion under deep and thoughtful consideration…

Comment on What to do with a quart of seafood stock? by Charlie The Altman

Charlie The Altman — Mon, 19 Oct 2009 04:55:57 +0000

You know, I find your narratives, stories and exploits far more interesting. The recipes are boring and I just skip those parts. If you could contour your blog to my preferences, that would be great…yeah.

http://www.oval.ca/bill/images/bill2.jpg