Comments on: Trofie al pesto, with drama and a departure

By: Anonymous

Anonymous — Fri, 18 Feb 2011 23:59:10 +0000

you have to use a mortaio to make a real pesto alla genovese, 2/3 parmigiano reggiano, 1/3 pecorino sardo!however it's rather italian!!

By: Pomme

Pomme — Mon, 24 May 2010 09:55:04 +0000

Thank you, I was searching for instructions for trofie, and I found a beautiful piece of writing as well as a recipe both lyrical and practical; I love your style and wish I found your blog earlier.

By: Molly

Molly — Tue, 09 Aug 2005 06:30:00 +0000

Thank <>you<>, Rose--you certainly know how to pull <>my<> heartstrings. Brandon is a rare find--a handsome man who spends entire days researching the perfect recipe for x? yes, please!--and at this point, I'm just saying lots and lots of thank yous. Thank you for helping me remember to say even more.And margrocks, great news! We both have Jimmy to thank.Jen, it's a pleasure to meet a fellow Okie, if you'll forgive me for using the term. [Oof!] Thanks for stopping by, and of course, for taking the time to comment! To answer your question--don't worry, not too nosy--I went to Casady. It's a fact I'm pretty neutral on. Great education, but perhaps not the best social setting for me. [Then again, I'm not sure that high school is a good social setting for anyone!] Before going there, I went to Westminster for preschool through 8th grade. I think of myself much more as a Westminster kid than a Casady teen.And foodiechickie, I had a feeling...

By: foodiechickie

foodiechickie — Mon, 08 Aug 2005 19:49:00 +0000

You’ve nailed me Molly by the time the fork is in my mouth any memory of hard work is out the window.

By: jen

jen — Sat, 06 Aug 2005 22:30:00 +0000

Hi Molly,I've been reading for a few months, and I must say.. your writing sends me further and further into this warm fuzzy foodie stupor. I think I drooled on myself a little. I can't wait to try some of these recipes.I'm intrigued that you're originally from Oklahoma City! I'm here, born and raised in OKC, and looking forward to a Bay area move in the next 18 months. I want to ask what high school you went to, but I don't want to be too nosy.. the internets are public, after all. :)Keep up the good stuff, lady.

By: margrocks

margrocks — Sat, 06 Aug 2005 14:18:00 +0000

excellent tip on the ice cream maker! $14 @ target.com.

By: Rose

Rose — Fri, 05 Aug 2005 16:53:00 +0000

Molly, I've been reading your blog for a while now (though I don't think i've posted before) and boy, do you know how to pull a foodie's heartstrings. You always evoke so much emotion into your thoughts on food, it's really beautiful to see it written out with such elegance. I hope to find someone with whom I can share my passions with as much as you share yours with Brandon's.

By: Molly

Molly — Fri, 05 Aug 2005 01:13:00 +0000

Violet, SF has my heart too, but sadly, I don’t live there. I apologize for the confusion–too many places in one post, it seems! I went to college in the Bay Area and often visit friends and family there, but I live in Seattle–for now, at least. I’ve got my heart pretty spread around these days…NYC, Seattle, SF, and always a little in Paris. Here’s a little toast to both of us making as merry as possible with so much bicoastalness.Jennifer, thank you. So much.

By: Jennifer

Jennifer — Thu, 04 Aug 2005 23:43:00 +0000

This was a exquisite posting. I’m sure I’m not the only one with a lump in my throat after reading through it. I think I might have to give this recipe a try…

By: violet

violet — Thu, 04 Aug 2005 21:35:00 +0000

i’m familiar with the bicoastalness. very familiar with the sad goodbyes and a boy kissing me as i get on MUNI to go back to sfo on a plane to dc. you’re lucky to live there. that city has my heart. or at least a boy that lives there does.