Comments on: buddha and bradley

By: charlie in nashville

charlie in nashville — Fri, 30 Jul 2010 22:30:06 +0000

If I buy the tomatoes will you cook me this dinner?

By: Bob

Bob — Fri, 30 Jul 2010 20:56:10 +0000

Nice one, Claudia. I think that’s a fine way to do a marinara.

By: nancy at good food matters

nancy at good food matters — Fri, 30 Jul 2010 20:12:35 +0000

we gladly suffer summer heat, for the best of summer, these tomatoes…..

By: Jeff

Jeff — Fri, 30 Jul 2010 19:26:33 +0000

I’ve been canning like crazy but I must say that these beautiful farmers market tomatoes are not cheap! Thankfully they are worth it though.

By: claudia

claudia — Fri, 30 Jul 2010 14:48:18 +0000

em – michael did the heavy lifting. he peeled them all in the amount of time it’d have taken me to do 10. and yes, the mini cocktails were sublime, no doubt…

By: Emily Walters

Emily Walters — Fri, 30 Jul 2010 14:37:53 +0000

I ate this meal, it was divine. Words can’t do it justice, it was the essence of summer. I can’t believe she took the time to peel all those tomatoes but the resulting by product, a tomato water-basil gin shooter, was well worth her effort.

By: Franklin Eats

Franklin Eats — Fri, 30 Jul 2010 03:49:31 +0000

Love the Buddha and tomato pic!

By: claudia

claudia — Thu, 29 Jul 2010 15:13:41 +0000

i believe that the secret to great swordfish is to use thick fillets, do not overcook and then let them rest and finish cooking off the heat – as you would do with a good steak.

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?

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…

By: Jose Canseco

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

Do you hate the shift key?

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!

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.

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?

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.

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!!!

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.

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!

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…..

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?

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….

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!

By: CeeElCee

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

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

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.