Comments on: What it boils down to

By: Molly

Molly — Fri, 15 Nov 2013 21:33:11 +0000

NG, that's a very good question. I have no idea why I didn't just toss the grapes into the skillet! Weird! I would definitely do it that way now.

By: Molly

Molly — Fri, 15 Nov 2013 21:33:11 +0000

NG, that's a very good question. I have no idea why I didn't just toss the grapes into the skillet! Weird! I would definitely do it that way now.

By: NG

NG — Tue, 12 Nov 2013 19:51:24 +0000

Thanks for this post! I'm coming to it almost ten years late, because I wanted a simple & new sausage recipe and figured your blog would be a good place to start looking. I think I'll try to make this tomorrow, but I'm just wondering why you move the sausages to a glass baking dish. If you brown them in the cast-iron skillet, why not just add the grapes to the pan and then put the whole thing in the oven? Let me know if you get a chance before tomorrow - otherwise I'll let you know how it goes! :)

Thanks!

By: NG

NG — Tue, 12 Nov 2013 19:51:24 +0000

By: kristi @ sproutsinthekitchen

kristi @ sproutsinthekitchen — Sun, 06 Sep 2009 18:23:26 +0000

Hi Molly,

Only thing you're missing here is a little Bourdieu. Too lazy to dig out the old grad school text, but I'm sure Laada would back me up on that one.

Luckily, sausage and grapes have cross-class appeal, and sound to me like the perfect dish for the dumping downpour we're having today.

Love your blog, haven't yet read the book (but congrats!), and am very much looking forward to trying the pizza which, coincidentally, is walking distance from my house!

By: Betsy

Betsy — Mon, 04 May 2009 14:26:00 +0000

Dear Molly,

Once again, you have proved a goldmine – I made the sausages on Friday night and they were delicious… and I felt like some kind of magician! Thank you! It’s you and Madhur Jaffrey in my pantheon of worship-worthy cooks…

By: Molly

Molly — Wed, 30 Nov 2005 20:35:00 +0000

Keiko, thank you. As of today (November 30), I am officially three days into feeling “normal” again, after about seven(!) weeks(!) of feeling sub-par. I think I may be turning a corner, so knock on wood for me…

By: keiko

keiko — Thu, 24 Nov 2005 19:12:00 +0000

Oh no, I can't resist this either!Hope you are feeling better Molly, take care.

By: Molly

Molly — Tue, 22 Nov 2005 20:23:00 +0000

Kayenne, stand tall. Ain't no shame in loving sausages! And with mustard? Even better.Mamster, alright, alright, I'm kicking myself. Don't rub it in!Ruth, isn't it just amazing, all those varieties of sausage at Whole Foods? Our Seattle store has no less than a dozen different types, each more delicious-sounding than the next. My eyes glaze over just looking at the display case...Tara, I love your terrible geekiness.And Luisa, the sausages will wait. Travel safely, get that obligatory turkey out of the way, and then, <>sausages<>, sweet sausages.

By: Luisa

Luisa — Tue, 22 Nov 2005 16:06:00 +0000

Good golly, that looks delicious. And your description! I’m seriously irked right now that I’ll be eating sandwiches on a Greyhound tonight and nothing but turkey for the next week and must wait to make this recipe until next week! But then, but then… Thanks for the inspiration, Molly.