BLOG.AFOODOBSESSION.COM: Recent Comments 2013-06-19T23:08:24Z http://blog.afoodobsession.com/comments/atom.aspx Quick Blogcast Comment on COLE SLAW, A GIFT FROM THE EARLY DUTCH SETTLERS tag:blog.afoodobsession.com,2013-06-15:19604388 John Walsh 2013-06-15T18:42:50Z 2013-06-15T18:42:50Z Hi Pete. Great site. Thanks for all your hard work. Always a treat to stop by and see what's new here. Made this cole slaw today and it turned out great. I added juice of two limes, a half an orange and some Cajun spice just cause I had them around. You were right about using honey instead of sugar and I did go out and buy dry mustard per your suggestion in the recipe. Thanks again. Take care and best to everyone. JW Comment on TIME TO MAKE USE OF THE SEASON'S GIFTS, BASIL AND TOMATO tag:blog.afoodobsession.com,2013-06-09:19576904 Eha 2013-06-09T04:48:33Z 2013-06-09T04:48:33Z Hmmm: that hazelnut pesto is very moreish, but yours truly will of course have to wait some 4-5 months to be able to make it! Fresh basil of any kind seems like a distant memory by now :) ! Altogther a nice pasta dish!! But just do not mention the word 'Nutella' to me: I simply cannot understand that parents oft indulge in their chidren's natural sweet tooth to allow them something which is 60 % + sugar and saturated fat! Quite a few Euro countries and us trying to find ways to ban the concoction!!!!!! Do hope this finds you well: raise on glass of vino to me tomorrow: uhuh - another year older :D ! Comment on BAKED STUFFED CLAMS, AN OLD SCHOOL DISH FULL OF FLAVOR tag:blog.afoodobsession.com,2013-06-04:19559711 Rose Marie 2013-06-04T20:51:55Z 2013-06-04T20:51:55Z Just bought fresh clams! I'm making these tonight as an appetizer. Comment on A REGIONAL PASTA FROM MOLISE WITH PROSCIUTTO AND ONIONS tag:blog.afoodobsession.com,2013-05-22:19524039 Eha 2013-05-23T02:16:44Z 2013-05-23T02:16:44Z Of course it does, Peter, but yours truly is still trying to do ten things at the same time :) ! Comment on A REGIONAL PASTA FROM MOLISE WITH PROSCIUTTO AND ONIONS tag:blog.afoodobsession.com,2013-05-21:19515727 peter battaglia 2013-05-21T12:26:47Z 2013-05-21T12:26:47Z i found it adds sweetness and depth to the dish rather than just sauteeing them until soft...flavors the oil and the pasta too..delicious!!!  Comment on A REGIONAL PASTA FROM MOLISE WITH PROSCIUTTO AND ONIONS tag:blog.afoodobsession.com,2013-05-20:19512028 Eha 2013-05-21T03:42:54Z 2013-05-21T03:42:54Z So easy, doubtlessly so tasty, but one does have to have a bit of patience in sweating the onions etc at such gentle pace . . . hmm, sometimes time is of such essence :D ! Comment on IT'S THE DAY OF ZABAGLIONE.... tag:blog.afoodobsession.com,2013-05-18:19493552 Eha 2013-05-18T04:37:12Z 2013-05-18T04:37:12Z Peter dearHeart, you DO bring back the era when I first married and had heaps of dinner parties and always made zabaglione as a tableside offering: so fast and so easy! I must have had a fast hand 'cause it did take me less time methinks? Really must try again!! So few people talk of zabaglione these days, at least Down Under :) ! Comment on IT'S THE DAY OF ZABAGLIONE.... tag:blog.afoodobsession.com,2013-05-17:19490835 La Diva Cucina http://ladivacucina.blogspot.com/ 2013-05-17T19:17:36Z 2013-05-17T19:17:36Z PETER, i LOVE the zabag! It's such an easy but elegant dessert and I especially like it because it highlights the fresh fruit of the season but is not too heavy. I made two for a private dinner but instead of using marsala, I used champagne. Great idea, thanks for posting! Comment on MAY I INTRODUCE YOU TO ZA'ATAR? ON SCALLOPS NO LESS!! tag:blog.afoodobsession.com,2013-05-16:19481557 Rose Marie 2013-05-16T17:20:29Z 2013-05-16T17:20:29Z Peter, I love to try spices in new ways. I'll cook the scallops tonight . Ciao. Comment on THE REAL SPAGHETTI-OS NOT THE ONE IN THE CAN tag:blog.afoodobsession.com,2013-05-13:19456061 Rose Marie 2013-05-13T13:34:53Z 2013-05-13T13:34:53Z A wonderful dish!