Comments for Fork on the Road

Comment on A First Day of Feasting in – and Appreciating – Paris by forkontheroad

forkontheroad — Tue, 29 May 2012 20:46:07 +0000

And I would have to say that your memory serves you quite correctly! I think what I was trying to say is that I wish I’d spent more time cooking in that little landing pad….but boy did we have fun with all of our other explorations and libations.

Comment on A First Day of Feasting in – and Appreciating – Paris by Kate

Kate — Tue, 29 May 2012 20:20:29 +0000

Lisa! Love the pic of the Rue Rambuteau sign – I remember the days we spent hanging out young and carefree in and around your little landing pad. I think we did know how good the markets were but were pretty interested in the wine.

Comment on Fifty Shades of Green: Baby Spinich with Chick Peas and Pine Nuts by forkontheroad

forkontheroad — Thu, 17 May 2012 13:54:27 +0000

Sounds scrumptious. Love the accompaniment of brown basmati. So healthy and delicious.

Comment on Fifty Shades of Green: Baby Spinich with Chick Peas and Pine Nuts by Nikki McGill

Nikki McGill — Thu, 17 May 2012 04:21:57 +0000

Sounded so good that I ran to the store right after reading your post and made it for supper tonight- delicious! Sided it with some brown basmati rice and fresh tomato, perfect for a summer evening. Thanks for the recipe

Comment on Fifty Shades of Green: Baby Spinich with Chick Peas and Pine Nuts by forkontheroad

forkontheroad — Wed, 16 May 2012 20:36:20 +0000

Good to know. Thanks for the tip, Susan.

Comment on Fifty Shades of Green: Baby Spinich with Chick Peas and Pine Nuts by Susan

Susan — Wed, 16 May 2012 20:02:41 +0000

We ate at Tertulia restaurant in NYC and it was one of the best meals I have had in the city. A must but expect a wait as others have discovered it too!!

Comment on “Gloutof:” All the World’s Wondering About This Cake by forkontheroad

forkontheroad — Tue, 15 May 2012 13:36:30 +0000

Hi Nolan. I really did enjoy “Elegance of the Hedgehog” and as a former bookseller recommended it to many readers (especially to franophiles or to those eager for more insight into Frech culture). That said, it does have a dark side – or even fatalisitic world view – which some people might not appreciate if they are looking for lighter subject matter. As for the leap from gloutof to kugelhopf, it was one that came after researching the topic and finding that explanation in other places. Also, there is the similarity of the “of” in the ending of both terms. Please let me know if you have another explanation. Thanks for your comment.

Comment on “Gloutof:” All the World’s Wondering About This Cake by Nolan

Nolan — Mon, 14 May 2012 21:32:20 +0000

I am interested in your amazing jump from gloutof to kugelhof. Please clarify. Incidentally I seemed to have enjoyed Hedehog a lot more than you did as did millions of others.

Comment on Penne with Brussels Sprouts, Hungry Monkey Style by Penne With Brussel Sprouts And Bacon. Rhum For Pauline. | I Sing In The Kitchen

Mon, 23 Apr 2012 18:35:51 +0000

[...] Recipe slightly adapted from Fork On The Road [...]

Comment on Spring Potato “Crush Cakes” with Buttermilk Chive Drizzle by Rachel

Rachel — Tue, 10 Apr 2012 20:15:36 +0000

We made these last night with fingerling potatoes & they were incredible – thank you! Can’t wait to try them with true new potatoes from the farmers market…