Comments for The Triple Threat

Comment on Awesome Hors d’œuvre by Paige

Paige — Tue, 01 Dec 2009 00:55:44 +0000

Love it!! This is the best bread ever. I wonder how it would work with Sourdough? Hmmm….

Comment on Thanksgiving Deliciosity Part Deux- Cranberry fritters by Alyssa

Alyssa — Mon, 23 Nov 2009 15:21:25 +0000

Butterfly- this recipe DEFINITELY utilizes the cranberry flavor, but it mellows out the harshness of the berry. I highly recommend it

Comment on Thanksgiving Deliciosity Part Deux- Cranberry fritters by Kitchen Butterfly

Kitchen Butterfly — Sat, 21 Nov 2009 15:58:30 +0000

Fantastic. I keep wanting to make a cranberry dessert using fresh cranberries but fearing its tartness. I’ll have to try these, which remind me of olieballen (a dutch fritter)

Comment on Thanksgiving Deliciosity–Super easy pumpkin mousse by Alyssa

Alyssa — Fri, 20 Nov 2009 22:28:56 +0000

Well…adult is simply a numerical term in this context…

Comment on Thanksgiving Deliciosity–Super easy pumpkin mousse by Leanne

Leanne — Fri, 20 Nov 2009 17:45:51 +0000

Wait did you say “one actual adult BESIDES me..”? Who said you were an adult…..

Comment on Thanksgiving Deliciosity–Super easy pumpkin mousse by Alyssa

Alyssa — Wed, 18 Nov 2009 00:32:36 +0000

This is very true…unfortunately I have proven this…twice this week…

Comment on Thanksgiving Deliciosity–Super easy pumpkin mousse by Johanna

Johanna — Tue, 17 Nov 2009 23:45:49 +0000

This looks fantastic!! I wonder if I can hack this to make it Jackie-safe too! Although my mom really loves cinnamon, so we’ll stick with the traditional when in West Side.

I think that making it a mousse DOES make the texture more appealing, somehow. Pumpkin pie can be SO dense, and SO heavy. Bonus: the light texture means you can eat more before you feel full. WIN!!!

Comment on The taste of winter by adele

adele — Mon, 16 Nov 2009 17:20:14 +0000

Every time winter rolls around, I wonder why the hell I decided to stay put in New England. (I could have gone to California for college. And I could have looked into it for law school, too.) I do like winter food, though.

Comment on Stuffed Stuff by Johanna

Johanna — Thu, 12 Nov 2009 23:52:30 +0000

Ok, we’ll trade recipe-stalking. I have so many things on my upcoming recipe list, and this is definitely one of them. Good lord.

Also – I marinated/crusted Jesse’s birthday dinner of pork tenderloin in lemon zest, grated or pasted garlic, rosemary, parsley, salt and olive oil. It probably sat in the marinade for 2 or 3 hours …. longer would be better, especially if you use plenty of salt, because the salt draws out the pork’s juices, and the juices get re-absorbed into the pork WITH all the awesome flavor of the marinade.
(see Gourmet??? you taught me things. I miss you.)

Comment on The cooking why by Alyssa

Alyssa — Thu, 12 Nov 2009 01:24:47 +0000

Great response! Thanks Dad J