tag:blogger.com,1999:blog-2784056507896000227.comments2010-05-17T06:26:01.903-07:00m*buckleyhttp://www.blogger.com/profile/01860746864992977664noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-2784056507896000227.post-5605235119039565692010-05-17T06:26:01.897-07:002010-05-17T06:26:01.897-07:00aaahaha. thanks for sharing your hard earned wisdom, my friend. noted.<br />as i recall, we perched the cake on some chocolate sauce and I THINK we served it with some bourbon ice cream! How do I not remember this? I need to write things down.m*buckleyhttp://www.blogger.com/profile/01860746864992977664noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-32179893405863462592010-05-15T09:12:36.151-07:002010-05-15T09:12:36.151-07:00That recipe sounds amazing. At the restaurant, did you serve it with anything? A dollop of whipped cream, bourbon or vanilla flavored, perhaps? <br /><br />I&#39;ve got a whiskey revelation for you, too: Scotch is &quot;whisky&quot; without the &quot;e&quot; you&#39;d find if you typed Irish Whiskey or Bourbon Whiskey. I found that out the hard way after sending an email to 18,000 customers about a &quot;Scotch Whiskey&quot; dinner we were hosting.Williamhttp://www.blogger.com/profile/13334497989594977769noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-3059830898533110802010-04-30T10:06:22.268-07:002010-04-30T10:06:22.268-07:00hmmm. Definitely a week, but I can recall using it at about two weeks after looking shiftily side to side to make sure no one was looking. If it smells, toss it!m*buckleyhttp://www.blogger.com/profile/01860746864992977664noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-11171517959572377242010-04-30T09:51:11.781-07:002010-04-30T09:51:11.781-07:00hey, thanks so much for readingm*buckleyhttp://www.blogger.com/profile/01860746864992977664noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-49633894142721597292010-04-28T14:21:51.538-07:002010-04-28T14:21:51.538-07:00Woah. I need that cake.NOJujuhttp://www.blogger.com/profile/07282152852808187738noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-68726811306042349962010-04-08T12:40:47.096-07:002010-04-08T12:40:47.096-07:00How long does this mayo last in the fridge? That pork sandwich looks delicious!Good Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-991921743713467812010-04-07T12:15:04.508-07:002010-04-07T12:15:04.508-07:00I&#39;ve just found your blog and I&#39;m in love. I spent the last 20 minutes skimming your posts and need to spend another hour or so reading them slowly. Your palate seems excellent and your writing is lovely. Hoping you find the time to post more...NOJujuhttp://www.blogger.com/profile/07282152852808187738noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-88464094924768270432010-01-21T10:04:01.146-08:002010-01-21T10:04:01.146-08:00That is gorgeous! -Natalie MitchellGood Eaterhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-32458198633620184482009-11-06T12:31:25.589-08:002009-11-06T12:31:25.589-08:00Wowowowowowow. I must go to san sebastian, and then immediately upon arrival...akelarre. what a beautiful trip you&#39;ve had! also thanks for the letter; expect one back soon:-)Lizzie RePasshttp://www.blogger.com/profile/07336884961207203928noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-56584785203811054692009-10-17T10:41:59.286-07:002009-10-17T10:41:59.286-07:00i would ALWAYS boil pasta in salted water. always.m*buckleyhttp://www.blogger.com/profile/01860746864992977664noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-63288659513620312782009-10-13T11:14:03.974-07:002009-10-13T11:14:03.974-07:00Hey...thanks for the thoughts.<br />I had Saveur for a while, but something about it just doesn&#39;t get me excited like Gourmet (or even Bon Appetit, or their photos, at least). I used to read Gastronomica when I had access to free copies, but it&#39;s pretty thick and not recipe oriented at all...<br />I will have to check out Art of Eating. I actually saw it at the grocery today and was mildly curious. About to go read Kimball&#39;s article...thanks for the lead!m*buckleyhttp://www.blogger.com/profile/01860746864992977664noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-4078439911076437882009-10-12T21:32:46.318-07:002009-10-12T21:32:46.318-07:00Here are three suggestions! I haven&#39;t decided which one I&#39;ll pick up yet - still reeling from the news.<br />1) Saveur (Kinda love James Osland after top chef masters but i&#39;ve never been so moved as to purchase on an impulse in the checkout line)<br />2) Gastronomica (people who read it say it&#39;s like the New Yorker of food - I dig)<br />3) The Art of Eating (had a subscription but dropped it. the writing is fantastic but it was tough to get through every quarter and the recipes are less accessible than gourmet or bon apetit.)<br /><br />I&#39;m glad you picked the food porn cover for your post. I&#39;m also assuming you read Christopher Kimball&#39;s article about it in the NYTimes.Williamhttp://www.blogger.com/profile/13334497989594977769noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-30171577805450487922009-08-16T14:52:03.992-07:002009-08-16T14:52:03.992-07:00mmmmmmmm!Nataliehttp://www.blogger.com/profile/08947583314135593983noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-18146523230632984792009-05-07T15:51:00.000-07:002009-05-07T15:51:00.000-07:00mee too and i dochiphttp://www.blogger.com/profile/17144254436198078370noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-10291865865434451992009-05-07T03:56:00.000-07:002009-05-07T03:56:00.000-07:00I would love to snack on those N-E Time!CanCan (Mom Most Traveled)http://www.blogger.com/profile/15829516769797791705noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-51255662881237644762009-04-24T00:15:00.000-07:002009-04-24T00:15:00.000-07:00Yum. That makes even frozen peas look good.CanCan (Mom Most Traveled)http://www.blogger.com/profile/15829516769797791705noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-35234941895222191472009-04-22T07:08:00.001-07:002009-04-22T07:08:00.001-07:00This comment has been removed by the author.Natalie K Mitchellhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-43925198249185285152009-04-22T07:08:00.000-07:002009-04-22T07:08:00.000-07:00This sounds delicious. I will be trying this soon! Great post, Marti.Natalie K Mitchellhttp://www.blogger.com/profile/08947583314135593983noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-45177570690747105022009-04-12T03:00:00.000-07:002009-04-12T03:00:00.000-07:00Comfort food at its finest. Funny title :) <BR/>Glad I found your blog. I will definitely keep checking for updates.<BR/><BR/>mel at bouchonfor2.commelody_lishhttp://www.blogger.com/profile/11293404082080907284noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-35555126138955458972009-04-10T05:22:00.000-07:002009-04-10T05:22:00.000-07:00Mmmm! The word "snickers" caught my eye! LOL That's my favorite candy bar. This actually looks really yummy!!Lori A.http://www.blogger.com/profile/07401211849944609069noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-73656511962969998942009-03-15T13:57:00.000-07:002009-03-15T13:57:00.000-07:00chez lulu...m*buckleyhttp://www.blogger.com/profile/01860746864992977664noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-5998354548208986442009-03-12T13:17:00.000-07:002009-03-12T13:17:00.000-07:00oooh, keep those preserved lemon ideas coming from your fancy pantsy new york restaurants, please!m*buckleyhttp://www.blogger.com/profile/01860746864992977664noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-57631811959906279782009-02-03T13:16:00.000-08:002009-02-03T13:16:00.000-08:00How weird that you preserved meyer lemons! I saw this recipe on one of my favorite food blogs, "Gluten free girl" last week, and have been dying to make this! Also, Nate and I went to a charming tapas restaurant the other day, and had piquillo peppers stuffed with a fresh tuna and caper salad, with a preserved lemon aioli on the side! a.m.a.z.i.n.g.Lizzie RePasshttp://www.blogger.com/profile/07336884961207203928noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-61122299365411209482009-02-01T09:25:00.000-08:002009-02-01T09:25:00.000-08:00marti-mar,<BR/>i am making the mac and cheese in my oven right meow.Sons of Adam &amp; Daughters of Evehttp://www.blogger.com/profile/03177889472441432589noreply@blogger.comtag:blogger.com,1999:blog-2784056507896000227.post-62429653235052914402009-01-27T07:45:00.000-08:002009-01-27T07:45:00.000-08:00Marti,<BR/><BR/>I just wanted you to know that I found this recipe on your blog so long ago, and I make it all the time! I use soy bacon since I don't eat meat, and I usually put in some green apples and emmentaler cheese, but no matter what it always turns out great.<BR/><BR/>I made it for some friends last night and they asked me about the recipe, and I thought, "I have to actually write Marti and tell her thank you." <BR/><BR/>So, thank you!<BR/>Hope all is well.<BR/>--ChelsChelseahttp://www.blogger.com/profile/04568099295766789002noreply@blogger.com