I bought some pasta called ditalini, which I guess is Italian for 'little teeth.' Seems like it might be a good choice for minestrone.
BTW, I made your marscapone mashed potatoes for a potluck Thanksgiving dinner and it got devoured. Made exactly per the recipe, but jacked it up with a bit of truffle oil.
Hi CJ... I've been an avid follower of your blog for quite some time now and have made many of your recipes. Favs being your Beef Merlot and your Potato Soup. I always get rave reviews from all who are served.
My only question is why the "Next Up" posts? My RSS feeder shows a new Food Wishes posting and I get all excited, only to discover I must wait a day until I can actually see it. Disappointing! Disheartening! Burst my bubble why don't ya!
I suspect the purpose is advertising revenue? I guess a valid reason, but beware of the consequences of fluff postings.
Regardless, I most certainly admire you culinary talents and always look forward to actual offerings!
Yes, it's done partly for monetary reasons, but more so to get people excited for the next video, which by your response seems to work perfectly! BTW, there are no consequences for these "fluff" postings as you call them (I call them beautiful food shots). The next person that stops visiting the blog because of these teases, will be the first. ;)
Hmm.. The Beef Merlot stew does look good.. I'm not a big fan of stews, but guessing that's because everyone always overcooks their meat.. I've never tried one myself because of that..
You are so right about minestrone never being the same twice. The last time I made minestrone my husband said "This is the best minestrone you have ever made!" Then he wrinkled his forehead and asked, "Why does it seem like it's different every time you make it?" I explained that I make it with whatever is on hand, or in season (although ALWAYS with chopped tomatoes and some kind of small pasta!).
He wished I would just duplicate my most recent recipe. But I assure you, the next time I make minestrone, he will say, "This is the best minestrone you have ever made!" Because that's what he always says!
9 comments:
Classic. Can't wait!
I bought some pasta called ditalini, which I guess is Italian for 'little teeth.' Seems like it might be a good choice for minestrone.
BTW, I made your marscapone mashed potatoes for a potluck Thanksgiving dinner and it got devoured. Made exactly per the recipe, but jacked it up with a bit of truffle oil.
Hi CJ... I've been an avid follower of your blog for quite some time now and have made many of your recipes. Favs being your Beef Merlot and your Potato Soup. I always get rave reviews from all who are served.
My only question is why the "Next Up" posts? My RSS feeder shows a new Food Wishes posting and I get all excited, only to discover I must wait a day until I can actually see it. Disappointing! Disheartening! Burst my bubble why don't ya!
I suspect the purpose is advertising revenue? I guess a valid reason, but beware of the consequences of fluff postings.
Regardless, I most certainly admire you culinary talents and always look forward to actual offerings!
Yes, it's done partly for monetary reasons, but more so to get people excited for the next video, which by your response seems to work perfectly! BTW, there are no consequences for these "fluff" postings as you call them (I call them beautiful food shots). The next person that stops visiting the blog because of these teases, will be the first. ;)
Yum! I love a good minestrone, I think I'll make this one this weekend. Hurry up and post it! :-)
Hmm.. The Beef Merlot stew does look good.. I'm not a big fan of stews, but guessing that's because everyone always overcooks their meat.. I've never tried one myself because of that..
This also reminds me of a question my mom asked me once.. What makes it minestrone versus just a vegetable soup?
Recipes!? And puns!? This site just got bookmarked.
You are so right about minestrone never being the same twice. The last time I made minestrone my husband said "This is the best minestrone you have ever made!" Then he wrinkled his forehead and asked, "Why does it seem like it's different every time you make it?" I explained that I make it with whatever is on hand, or in season (although ALWAYS with chopped tomatoes and some kind of small pasta!).
He wished I would just duplicate my most recent recipe. But I assure you, the next time I make minestrone, he will say, "This is the best minestrone you have ever made!" Because that's what he always says!
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