tag:blogger.com,1999:blog-7154679782170119347.post1036990024810172464..comments2023-11-16T06:56:25.495-04:00Comments on Blog - Susan Black Art: foodySusanhttp://www.blogger.com/profile/00260575133577123845noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-7154679782170119347.post-28849433933738780892012-04-01T23:17:26.370-03:002012-04-01T23:17:26.370-03:00You make me sincerely wish that I liked cooking mo...You make me sincerely wish that I liked cooking more than I do. What yummy concoctions !Sybilhttp://crittersnus.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-7154679782170119347.post-69520992138712699122012-04-01T10:11:13.290-03:002012-04-01T10:11:13.290-03:00oooh scrummy!! can i come for lunch?? though i'...oooh scrummy!! can i come for lunch?? though i'll pass on the pumpkin pie - i've never developed a taste for it, even after several thanksgiving dinners in the US :) xxClairehttps://www.blogger.com/profile/11236906641354002595noreply@blogger.comtag:blogger.com,1999:blog-7154679782170119347.post-11423453957921230502012-04-01T09:22:59.777-03:002012-04-01T09:22:59.777-03:00And now I am so hungry ;) It all looks delicious!And now I am so hungry ;) It all looks delicious!Amandahttps://www.blogger.com/profile/18301830877869645896noreply@blogger.comtag:blogger.com,1999:blog-7154679782170119347.post-30756978805317031432012-03-31T15:40:06.271-03:002012-03-31T15:40:06.271-03:00happy weekend!
try finding some of the grated/gro...happy weekend!<br /><br />try finding some of the grated/ground dulse that some people make around these parts. it's THE BEST on oven-roasted potatoes! we use it instead of salt.<br />upcoming regiononal fave: fiddleheads! with the abovementioned potatoes and maple marinade pork tenderloin.<br />making myself hungry now! xo nAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7154679782170119347.post-16212682433172117362012-03-31T15:03:07.511-03:002012-03-31T15:03:07.511-03:00Beautiful and mouth-watering. I could almost pick ...Beautiful and mouth-watering. I could almost pick them off the page . . .jabbloghttps://www.blogger.com/profile/12176958811589489979noreply@blogger.comtag:blogger.com,1999:blog-7154679782170119347.post-16038473688663841072012-03-31T13:37:48.674-03:002012-03-31T13:37:48.674-03:00Hey John ! & how about that blog of your own -...Hey John ! & how about that blog of your own - we sure would like to meet you (virtually that is) ;-)<br /><br />The salmon with roasted garlicky potato wedges is on our top 10 list. <br /><br />Baked Chicken Parmesan - dip chicken in flour, then egg (or egg beaters), then into a mixture of equal parts parm cheese & panko crumbs a little lemon zest optional.<br /><br />Place on oiled cookie sheet & bake at 425 5-12 mins (turning once for equal crispiness) Serve topped with marinara & more grated parm - yummySusanhttps://www.blogger.com/profile/00260575133577123845noreply@blogger.comtag:blogger.com,1999:blog-7154679782170119347.post-20514630068790361202012-03-31T12:35:06.490-03:002012-03-31T12:35:06.490-03:00Thanks Susan!
They say photographing food so tha...Thanks Susan! <br /><br />They say photographing food so that it appears appetizing is difficult, but clearly you have mastered that.<br /><br />(Chicken parm and salmon now on next week's menu. I'm easily influenced.)Johnnoreply@blogger.com