tag:blogger.com,1999:blog-4439011639472684219.post9190930546839423302..comments2023-07-05T02:00:02.956-07:00Comments on Poe-Query: SundayJoannie Stangelandhttp://www.blogger.com/profile/06006768246992875405noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-4439011639472684219.post-5261589075972588102009-06-04T17:56:54.426-07:002009-06-04T17:56:54.426-07:00Funny you should mention Chianti. About a year ag...Funny you should mention Chianti. About a year ago I re-discovered Chianti. DaVinci is a good one. (Gone now is the image in my mind of those straw covered Chianti bottles with candle drips!) I've also been turned on to wines from Spain. Nice, full bodied reds. Try some.Janehttps://www.blogger.com/profile/17587381260118413750noreply@blogger.comtag:blogger.com,1999:blog-4439011639472684219.post-80210153951280905692009-06-02T16:57:53.171-07:002009-06-02T16:57:53.171-07:00Your day sounds fabulous--especially to one who sp...Your day sounds fabulous--especially to one who spent the day stuck in an office suffering through meetings (not, I might add, meetings about poetry!).Kristin Berkey-Abbotthttps://www.blogger.com/profile/16841824206762029363noreply@blogger.comtag:blogger.com,1999:blog-4439011639472684219.post-20213389319939844522009-06-01T19:50:07.792-07:002009-06-01T19:50:07.792-07:00I'll try them raw, and thanks for the tip.
We lo...I'll try them raw, and thanks for the tip. <br /><br />We love roasted root vegetables with chicken or even flank steak, but not so much in this (wonderful, wonderful) heat.Joannie Stangelandhttps://www.blogger.com/profile/06006768246992875405noreply@blogger.comtag:blogger.com,1999:blog-4439011639472684219.post-52845638395285985512009-06-01T15:59:22.917-07:002009-06-01T15:59:22.917-07:00We used to grow turnips back in Tennessee and I re...We used to grow turnips back in Tennessee and I recall that peeling them and cutting them up and eating them raw was pretty good - they taste like a sharper jicama. If kids are picky, serve with dip! Also good to add to various roasted veggies - onions, parsnips, carrots, potatoes - with roasted chicken. Still, I prefer them raw. Just like peas! When I grew up I was appalled people ate them cooked when they tasted so much better uncooked. I stand by that.Jeanninehttps://www.blogger.com/profile/16419593830749483323noreply@blogger.comtag:blogger.com,1999:blog-4439011639472684219.post-72942376755059423352009-06-01T06:47:07.558-07:002009-06-01T06:47:07.558-07:00I wanted to look at the older version to learn abo...I wanted to look at the older version to learn about Ms. Farmer's ideas and what was in this book that was rejected by so many publishers before it became a runaway success.<br /><br />For most references, I use the Joy of Cooking or The New Basics or, if what I'm looking for is in it, The Herbfarm Cookbook.Joannie Stangelandhttps://www.blogger.com/profile/06006768246992875405noreply@blogger.comtag:blogger.com,1999:blog-4439011639472684219.post-81987574081162872792009-05-31T21:21:15.476-07:002009-05-31T21:21:15.476-07:00The much more recent Fannie Farmer is a pretty dar...The much more recent Fannie Farmer is a pretty darn good basic cookbook -- one of my standbys, along with the Settlement Cookbook, Joy of Cooking, and American Cookery by James Beard.<br />I can't imagine boiling green beans for an hour -- would there be anything left?! Green water?T. https://www.blogger.com/profile/16509409207991963533noreply@blogger.com