Comments for The Skillet Chronicles

Comment on Raise a glass of vinegar by Amy

Amy — Wed, 12 Jun 2013 00:33:47 +0000

Shed in Healdsburg has a “fermentation bar” and serves several of these–Meyer lemon, blood orange, strawberry rose and blueberry versions the day I was there. Very tasty and refreshing!

Comment on Peaches shine in galette by Wendy

Wendy — Wed, 05 Jun 2013 05:31:24 +0000

I just found this recipe after picking up some amazing peaches yesterday (wow, great peach season in California right now)! I even substituted 1/2 cup of white whole wheat pastry flour, and cut the sugar in the fruit to 1/4 cup (only because I have a toddler and I’m trying to make everything just slight healthier or less sweet), and it came out great! The insistence of classic yellow peaches is so true, I think one of the most arresting things about this recipe is that aroma of baked yellow peaches and then you taste it, ahhh! Thank you for sharing this!

Comment on Rhubarb is true mark of spring by Lisa Walker

Lisa Walker — Fri, 12 Apr 2013 14:10:30 +0000

yum, have to try this. I remember rhubarb from my father’s garden. In upstate NY it always came up with the irises and the red and green color with the irises was always lovely.

thanks for the recipe!

Comment on A soup for spring by sara

sara — Thu, 14 Mar 2013 14:45:28 +0000

yum!

Comment on Happy birthday, dear Aggie by Debbie Salmonson

Debbie Salmonson — Fri, 01 Mar 2013 22:35:06 +0000

Happy Birthday to Aggie! We are celebrating with you in spirit since we are in a galaxy far, far away! We hope to be up your way sometime soon. By the way, I just have to say that I have had a revival of popping corn on the stovetop “the old-fashioned” way and Chuck ADORES it. The olive oil gives a great flavor and supplies the good fat that helps the body function. Thanks for the reminder, Aunt Aleta!

Comment on Happy birthday, dear Aggie by Judy Beck

Judy Beck — Fri, 01 Mar 2013 14:28:27 +0000

Let me join in celebrating with the birthday girl and her family. I love carrot cake, too, and will keep this recipe in mind.

Comment on Salad for a winter day by Judy Beck

Judy Beck — Thu, 24 Jan 2013 15:03:48 +0000

I like the sound and looks of that. And I think I could substitute quinoa for the farro.

Comment on A persimmon to love by Carolyn

Carolyn — Tue, 01 Jan 2013 08:53:03 +0000

I just made this salad for a potluck dinner and it was great! I still have fennel growing in the garden, and plenty of persimmons. I did not have any raspberry vinegar so made due with apple cider vinegar. Thanks so much.

Comment on Here’s to a bubbly 2013 by Judy Beck

Judy Beck — Mon, 31 Dec 2012 13:33:50 +0000

Sounds wonderful . I do love ginger . And I agree with your comments about 2012. Here’s to a bright new year,

Comment on Brownies inspired by Sylvia by Slyvia brownies | Beinsure

Slyvia brownies | Beinsure — Fri, 21 Dec 2012 17:35:57 +0000

[...] The Skillet Chronicles » Blog Archive » Brownies inspired by SylviaMar 8, 2010 … With her went the secret to some of the best brownies I’ve ever eaten. Sylvia Cohen was a charming, gracious and accomplished woman who … [...]