Comments for cook eat FRET

Comment on buddha and bradley by Gina in DC

Gina in DC — Thu, 29 Jul 2010 12:49:04 +0000

I want to hear more about the swordfish too. I never seem to get it right. Any insight?

Comment on buddha and bradley by claudia

claudia — Wed, 28 Jul 2010 20:55:04 +0000

jose, it would appear that way now, wouldn’t it? but you see, i am not capable of hating a shift key…

Comment on buddha and bradley by Jose Canseco

Jose Canseco — Wed, 28 Jul 2010 20:38:02 +0000

Do you hate the shift key?

Comment on buddha and bradley by michealle

michealle — Wed, 28 Jul 2010 18:10:12 +0000

You keep cooking and writing and I’ll keep eating and reading. Glad there’s no fretting!

Comment on buddha and bradley by Becky and the Beanstock

Becky and the Beanstock — Wed, 28 Jul 2010 17:54:49 +0000

Huh. We’re both back today to the blogosphere after too much silence. So nice to have a post of yours to read. So not nice of you to tease us with the swordfish dinner and then not share, but it’s forgiven. We’re chin-deep in tomatoes too right now — will be making (canning) marinara this weekend.

Comment on buddha and bradley by jim voorhies

jim voorhies — Wed, 28 Jul 2010 13:20:06 +0000

The summer is all about the home- or local farm-grown tomatoes. Nothing compares with them, does it?

Comment on buddha and bradley by Jill S.

Jill S. — Wed, 28 Jul 2010 11:07:04 +0000

I love a good marinara and this one is so different from mine. i will try it soon. Thanks.

Comment on buddha and bradley by Louise

Louise — Wed, 28 Jul 2010 03:37:23 +0000

I have never commented before but your blog is one of my favorites and it’s good to see you back and writing. And oh those tomatoes!!!

Comment on buddha and bradley by The real Bradley

The real Bradley — Tue, 27 Jul 2010 23:42:26 +0000

oops…’meant to say, thanks for getting back on the posting horse, Claudia.

Comment on buddha and bradley by The real Bradly

The real Bradly — Tue, 27 Jul 2010 23:40:43 +0000

When I saw the title, I assumed this would be about me (body very similar to Buddah’s.) Either way, cool!

Comment on buddha and bradley by Robert

Robert — Tue, 27 Jul 2010 19:37:41 +0000

Fret,

Thems is some purty ‘maters. Call it coincidence if you will, but basil marinara is staged in our fridge for tonight. Actually, it was for last night but the twins decided to come, no time for dinner. Thanks for your spin on where this should be going…..

Comment on buddha and bradley by Amy (Minimally Invasive)

Amy (Minimally Invasive) — Tue, 27 Jul 2010 18:45:59 +0000

Mmmmm. One of the first dishes I make during tomato season is essentially this, minus a cooked sauce. But I’ll go the extra mile to make your recipe, and soon, I hope. Still found only cherry tomatoes at the market last week.

We’re back to more seasonal temperatures now; when are you returning?

Comment on buddha and bradley by Choosy Beggar Tina

Choosy Beggar Tina — Tue, 27 Jul 2010 17:41:23 +0000

The simplicity of a gently cooked fresh tomato and basil sauce is absolutely where it’s at during the summer. In central Ontario are growing season is just now starting to get really underway, but I had my first tomato harvest yesterday and I’m still feeling smug. Not enough for pasta, but enough for me to eat before anyone else got home….

Comment on buddha and bradley by John

John — Tue, 27 Jul 2010 17:37:06 +0000

Hey, so there you are! I’ve been waiting for you to post! No mention of the new guy. Is it over? Ha. Just kidding.

Like I said, I live in California and I’m in the food industry. If you email me back I have a question for you regarding a business idea having to do with your blog.

Enjoy those tomatoes!

Comment on buddha and bradley by CeeElCee

CeeElCee — Tue, 27 Jul 2010 15:47:14 +0000

Err…ridiculous. That’s why I now have a copy editor at Bites.

Comment on buddha and bradley by CeeElCee

CeeElCee — Tue, 27 Jul 2010 15:46:33 +0000

It’s what’s for dinner!

Glad to see you dropping anchor in our time zone for awhile. Other than the rediculous heat, you chose a great time to come back. Hope to see you soon.

Comment on spaghetti with fresh tomato sauce and basil by cook eat FRET - buddha and bradley

cook eat FRET - buddha and bradley — Tue, 27 Jul 2010 15:36:23 +0000

[...] dear readers, allow me to give you this repeat recipe from nearly a year ago. it’s just that [...]

Comment on saffron pasta with pancetta, shrimp and snapper by queens

queens — Fri, 16 Jul 2010 11:58:32 +0000

I love saffron and pasta.

Comment on the ultimate egg salad by queens

queens — Fri, 16 Jul 2010 11:51:54 +0000

Think I’ll do that RIGHT NOW while I’m still drooling

Comment on the ultimate egg salad by TheCrabbyCook

TheCrabbyCook — Sat, 10 Jul 2010 19:36:10 +0000

Okay, I’m inspired to make this, but for my annoyingly picky family, I think I’d ditch the bottarga and throw in a little crumbled bacon….yum.Think I’ll do that RIGHT NOW while I’m still drooling….

Comment on spicy spaghettini with sea urchin and tomatoes by Digital Scales

Digital Scales — Thu, 01 Jul 2010 22:47:13 +0000

Sea urchin is one of my favorite things to add to special meals.. In spaghetti it is just fabulous! I can’t wait to try this recipe for my husbands birthday. He loves spaghetti and sea urchin so I’m sure it’ll be a huge hit! kudos
Sylvia

Comment on lamb stew with pol… i mean, grits by John

John — Tue, 29 Jun 2010 20:44:20 +0000

I would never think to try grits with lamb. To be truthful, I’m not a long time grits guy (even flavored) but I suppose this could be worth a try.

Comment on hello? anyone still out there? by Leann

Leann — Sat, 26 Jun 2010 15:49:49 +0000

love makes the food taste sweet, and without all the calories. xoxo

Comment on hello? anyone still out there? by Angela@spinachtiger

Angela@spinachtiger — Fri, 25 Jun 2010 19:59:08 +0000

Still in love. So happy for you and jealous of the great food.

Comment on grilled tuna with oregano and panelle by Lee-Ann

Lee-Ann — Fri, 25 Jun 2010 19:56:13 +0000

I have been to Sicily twice. As a matter of fact I just got back a week ago. When in Palermo I hunt down as many panelle vendors as possible and eat as many as I can! I have never seen them served with ricotta or any sort of cheese (that would spoil it for me). One thing I did see plenty of was the use of parsley or oregano in the mix. I one vendor used some minced garlic in his. He said it was not “normal” but “meh…garlic makes the mouth happy”. I have made these treats a tonne of times and always use parsley and am sure to serve them on soft sesame seed rolls with a good squirt of lemon juice!