Comments by idean
Posted on May 3 at 1:12 p.m. (Suggest removal)
We'll all miss him, Sara, as he embarks on his new career in nanotechnology. We're expecting small things from him.
From: So long to that guy
Posted on April 12 at 12:42 p.m. (Suggest removal)
Let me clarify. Farfalle isn't penne. You're right, farfalle is like a bowtie or butterfly. They sometimes use farfalle in the recipe and sometimes penne.
Posted on April 4 at 11:22 a.m. (Suggest removal)
Reader Leo Scanlon checks in from the D.C. area:
I have to admit that I'm a little jealous of people with these high-tech gadgets. They poke around and swipe on the screen, and do all kinds of miraculous things. If I poke and swipe on the screen of my old cellphone, all I produce is a smudge ...
Posted on March 15 at 2:08 p.m. (Suggest removal)
"Crapulous" is my new favorite word. And, no, it doesn't mean that.
From: A good word
Posted on February 17 at 1:52 p.m. (Suggest removal)
Condolences, Bob. You're in our thoughts.
From: Saying goodbye
Posted on January 31 at 6:20 a.m. (Suggest removal)
Posted on January 20 at 10:58 a.m. (Suggest removal)
I'd add Marvin Gaye's "Let's Get It On" and Barry White's "Can't Get Enough of Your Love, Babe."
From: Favorite soul songs
Posted on October 14 at 3:09 p.m. (Suggest removal)
Friend and former colleague Sheila Nason sent this comment:
I've never judged a food contest, but in a mistaken moment, I once agreed to judge a beauty contest at the Lake George Winter Carnival. As the day approached, I
panicked over hair, clothes, etc. I just knew people were going to look at me, find me inadequate, and say, "Who is she to be judging a beauty contest?"
From: Judging Chowderfest 2010
Posted on May 3 at 3:12 p.m. (Suggest removal)
Beverly Elander responds:
A couple of comments ...
Maggie would not have classified herself as a "great cook," although she would surely have appreciated the compliment. Mom was a cook who made a few dishes inordinately well, but actually felt both her daughters were better cooks that she was.
Her recipe for Applesauce Cake was a winner, though. It was a sturdy cake which withstood mailing to Russell Sage College every December for my birthday. (My father, in charge of shipping and receiving at Moore Special Tool Co., Bridgeport, CT, wrapped the cake, and clearly its arrival unscathed had a lot to do with his expertise.) Another thing you should know about this recipe is that Mom always substituted glogg raisins (and almonds), well marinated from the previous round of Christmas parties, in the cake. With such alcoholic fortification, the cake could have traveled to and from the moon without being sullied.
Thanks for honoring my Mom on this week before Mothers Day.
From: Cooking with Maggie
Posted on November 24 at 12:30 p.m. (Suggest removal)
A colleague suggests that if you're going to make mince pie, you probably should make it from scratch and not bother with the bottled "mincemeat." If you want to do that, here's a recipe: