tag:blogger.com,1999:blog-5214773609385433303.post2834812569395143425..comments2023-07-29T11:54:25.518-04:00Comments on dinner party: dishes new and oldLisahttp://www.blogger.com/profile/01505425216699416546noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-5214773609385433303.post-8544199771626457592008-12-09T17:17:00.000-05:002008-12-09T17:17:00.000-05:00Hi Ellen! Ohh--that sounds great. I've never made ...Hi Ellen! Ohh--that sounds great. I've never made brussels sprouts with apples. Got to try that...Lisahttps://www.blogger.com/profile/01505425216699416546noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-13617368628424681182008-12-09T17:03:00.000-05:002008-12-09T17:03:00.000-05:00roasted brussel sprouts are my absolute FAVORITE. ...roasted brussel sprouts are my absolute FAVORITE. Even just tossed in some olive oil and coarse salt and roasted they come out delicious! I'm also found of a bacon and apple recipe from Martha, I think. (Yes! <A HREF="http://www.marthastewart.com/recipe/brussels-sprouts-with-bacon-and-apple" REL="nofollow">Here</A> it is -- I remember it from <I>Everyday Food</I>)ellenhttps://www.blogger.com/profile/11755356580623371433noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-19023396725050892462008-12-04T17:19:00.000-05:002008-12-04T17:19:00.000-05:00I love the haiku post!Next time, for me, would you...I love the haiku post!<BR/><BR/>Next time, for me, would you write three lines in parentheses that address what Claudia and Bitty are undoubtedly doing when the cameras are, ahem, off?<BR/><BR/>-TommyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-60758514811630985942008-12-04T10:02:00.000-05:002008-12-04T10:02:00.000-05:00Tom, I have to direct your attention to the latest...Tom, I have to direct your attention to the latest post on Lisa's Mucho Mario blog:<BR/><BR/>http://www.delish.com/cooking-shows/cooking-blogs/spanish-food/<BR/><BR/>It's nice to see our haiku throwdown inspire new creations.Danielhttps://www.blogger.com/profile/15420077330487608933noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-69884753658707257532008-12-03T21:33:00.000-05:002008-12-03T21:33:00.000-05:00Lil Miss Dubin: a post is coming especially for yo...Lil Miss Dubin: a post is coming especially for you. <BR/><BR/>Tommy: you throw the bacon in uncooked. It roasts with the brussels sprouts, perfuming them with porky goodness.Lisahttps://www.blogger.com/profile/01505425216699416546noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-32179634520571991982008-12-03T19:13:00.000-05:002008-12-03T19:13:00.000-05:00I have to know: cook the bacon before you throw it...I have to know: cook the bacon before you throw it in with sprouts to roast, or dice and sprinkle on raw (and then roast, of course)?<BR/><BR/>Because you just blew my mind with this one.<BR/><BR/>-TommyAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-40472544373634250362008-12-03T14:28:00.000-05:002008-12-03T14:28:00.000-05:00Dear Lisa [intoned like a Dear Abby letter]:I'm no...Dear Lisa [intoned like a Dear Abby letter]:<BR/><BR/>I'm not sure the comments section of your blog is the appropriate place to ask, but I'm seeking guidance.<BR/><BR/>I'm throwing a holiday party for probably about 25 guests--the first time I've had that many people over since red cups and a keg were the name of the game.<BR/><BR/>So my question is this: When entertaining that many people for lil miss dubinhttps://www.blogger.com/profile/16827561003675629601noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-67908457356004581822008-12-03T10:14:00.000-05:002008-12-03T10:14:00.000-05:00anonymous to the rescue!anonymous to the rescue!Lisahttps://www.blogger.com/profile/01505425216699416546noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-49440260647557407492008-12-03T10:00:00.000-05:002008-12-03T10:00:00.000-05:00Anonymous is right! All my life I've been calling ...Anonymous is right! All my life I've been calling them brazil nuts.Megan and Butch!https://www.blogger.com/profile/00854956228949380134noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-69804208897706413482008-12-02T20:15:00.000-05:002008-12-02T20:15:00.000-05:00A filbert is actually a hazelnut.A filbert is actually a hazelnut.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-75758903957613078692008-12-02T18:24:00.000-05:002008-12-02T18:24:00.000-05:00I agree with Megan, Life doesn't have to be all an...I agree with Megan, Life doesn't have to be all anise and filbert and cardamom. Or 'yardarm'.Lisahttps://www.blogger.com/profile/01505425216699416546noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-86103073563693180302008-12-02T18:18:00.000-05:002008-12-02T18:18:00.000-05:00"Phewain""Phewain"Vanessahttps://www.blogger.com/profile/14778465192501931412noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-64135090800957347382008-12-02T17:44:00.000-05:002008-12-02T17:44:00.000-05:00A filbert is a Brazil nut, dear Daniel. It would p...A filbert is a Brazil nut, dear Daniel. It would probably make a pretty good pudding pop. <BR/>Also, I can't believe there isn't already a website devoted to the awesome, bizarre non-words that your verification engine comes up with. What's a 'toemer'? Is it a toe tumor? What about a 'cablesma'? I'm so fond of these things.Megan and Butch!https://www.blogger.com/profile/00854956228949380134noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-58850884945434351692008-12-02T14:48:00.000-05:002008-12-02T14:48:00.000-05:00How about cardamom jello-o? YumI don't even know ...How about cardamom jello-o? Yum<BR/><BR/>I don't even know what filbert is, but I want it--in pudding pop form if possible.Danielhttps://www.blogger.com/profile/15420077330487608933noreply@blogger.comtag:blogger.com,1999:blog-5214773609385433303.post-87866883195179153292008-12-02T13:51:00.000-05:002008-12-02T13:51:00.000-05:00I still love the canned cranberry sauce that comes...I still love the canned cranberry sauce that comes out in one big cylinder with the rings from the can still on it. There's just something about a big, burgundy slice of jelly on my plate that warms my heart. So I understand your fondness for 50's style cranberry sauce. Life doesn't have to be all anise and filbert and cardamom. Sometimes, jell-o and walnuts is what you want.Megan and Butch!https://www.blogger.com/profile/00854956228949380134noreply@blogger.com