Comments on: A starting place

By: dfsMetsfan

dfsMetsfan — Tue, 13 May 2008 01:49:00 +0000

Your recipes look yummy! Will have to give some a try.Congrats on the book. Very exciting business…seeing your name on a book jacket.

By: bottomland

bottomland — Mon, 12 May 2008 22:04:00 +0000

We’ve had fun foraging for wild fiddleheads in these parts (NH) and they are tasty. I love fresh food in the spring after a long, root-vegetable-intense winter.

By: xtine

xtine — Mon, 12 May 2008 21:19:00 +0000

YAY! I pre-ordered your book and while I was at it, bought a Nina Simone’s ‘The Tomato Collection’–looking forward to reading your comfy, polished writing while listening to Nina’s rawer recordings.

By: Meg

Meg — Mon, 12 May 2008 03:31:00 +0000

oh, hey, symptoms resolved after only 12 weeks. That’s a light 3 month illness for… a salad.It must be exciting seeing commercial availability for something you’ve made and put so much work into. Congratulations.

By: Melinda

Melinda — Mon, 12 May 2008 02:24:00 +0000

Hi Molly, it’s refreshing to hear the delight you get from simple, fresh greens! I also want to thank you for giving me advice about our student Web site, which is up and running at: http://digestmag.umn.edu/

By: amisha

amisha — Sun, 11 May 2008 05:42:00 +0000

yikes to the watercress. but some baby arugula instead, maybe? the dressing sounds so so good! xo

By: pen and paper

pen and paper — Sat, 10 May 2008 20:27:00 +0000

Oooh, I've never had cream in a vinaigrette before. Intriguing.I cannot cannot cannot wait for your book. So excited!

By: www.potsandpins.com

www.potsandpins.com — Sat, 10 May 2008 05:26:00 +0000

Well I don’t want to be the only one who didn’t pre-order your book – so I’m off to do so right now – and congrats! Having a book published is cause for major celebration so I hope you’ve got something special planned! When my first book was published my friends threw me a surprise party – one of the best days of my life!

By: Molly

Molly — Sat, 10 May 2008 02:18:00 +0000

Oh guys. I'm so sorry for not responding to your comments sooner! Eeesh. I can't thank you enough for all the good cheer around my book. YOU ARE THE BEST. The absolute best. It makes me so happy to know that you're as excited about it as I am. Thank you, thank you.Maiapapaya, since I wrote this post, Brandon and I have tried the dressing on Belgian endive, and it's delicious! I love the sound of your salad, with the boiled eggs and avocado...Alice Q., I hear you. Loud and clear. I LOVED Nate! (Until the last season, when he kept doing stupid things.) What a handsome, handsome, lovely man. Ahhh.Thanks for the heads-up, Nikki! I'll keep an eye out...Nightquill, you're awesome. I had a good chuckle at that.Thanks, Dirty Mistress and Lauren! Your comments made me feel much better. And really, Foraged and Found is a great little company, so though the possibilities freak me out, I still have to assume that they would take a lot of care with what they sell. You know?Megan, I hadn't even noticed that! (Clearly, I was only seeing the words "infestation," "necrotic," and "flukes.") But you're so right. What's with all the widow stuff? Really weird.Trish, I'm so glad you're liking the Polaroids! I've been playing around with film a lot lately - using both a Polaroid and a Pentax K1000 - and I'm <>loving<> it.Katie, I bought that bag in Brussels, I'm afraid - not Paris. So sorry! It came from a little health food store called Shanti, in the Ixelles area.I take all the photos here, Veronica. Thanks for the sweet words about them!Rachel, I'm honored that you would want to link to Orangette! You don't even have to ask. Alyxx, there will DEFINITELY be a party / book event of some sort in Seattle next spring! For sure. Maybe even two of them, in fact.. Zoe, I have been reading about your book all over the place lately! What a pleasure to see your name pop up here. Thank you so much for stopping by - and congratulations on your book's success!Neen, I'll see if I can pull some strings for you...

By: Neen

Neen — Sat, 10 May 2008 01:26:00 +0000

Thanks for the dressing — at some point I would love to hear Brendon’s mental process, how he figured it out. Salad dressings scare me like some folks are scared of yeast or whisking mayo; they require a level of creativity and cosmic science and luck that I just can’t master. So hearing how one of those gifted few think about it would be super useful. 🙂 Just a thought 🙂