Comments on: What it’s about

By: Molly

Molly — Thu, 04 Feb 2010 21:42:30 +0000

Sarah, that is so kind of you! How can I say no? Feel free to drop me a line at cheeseandchocolate (at) gmail (dot) com. (And thank you!)

By: sarah

sarah — Sun, 31 Jan 2010 19:41:09 +0000

oh goody! i am so glad to have found your blog..i own a small bookstore and bought your book SIMPLY for the cover, which i adore beyond measure!!
suffice it to say that i have boon a cooking madwoman, which my children mind NOT AT ALL! but i JUST this morning got to the page in your book which is all about the maple syrup....and guess what?
would you and your lovely spouse like some MORE SYRUP FROM Putney Vermont? I just so happen to live here, I own Putney Books and know every sugarhouse around...I would be more than happy to send you a care package from time to time!
and please know, i love your book. it might even be possible that my whole family loves you!
just let me....Putney syrup is just the post office away!

By: simona

simona — Fri, 26 Jun 2009 20:34:24 +0000

Hi Molly, I love your site and your book and I happen to leave a comment under the auspices of celery root which I find kind of funny cause I'm not particularly fond of the gnarly veggie. I just stashed the salad in the fridge. I took the liberty of adding some grated apple, despite loud protests from the mayo and the mustard and the yoghurt… I'm writing to test the waters further, should I expect your protests too:)

By: Sarah

Sarah — Wed, 15 Apr 2009 13:50:00 +0000

Okay, so I read your blog religiously, on Tuesdays, saving it until I come home from a long day of begging high school kids to care about the beauty of the French language. I never comment, but couldn’t resist today as I was reading back through old posts (looking for butterscotch cookies). I managed to overlook that you referenced my favorite scene from Persepolis in this post! I just had to tell you that it made my day. Thanks!

By: dodanlı

dodanlı — Thu, 12 Mar 2009 11:27:00 +0000

My most heart-felt congratulations on accomplishing something most of us only dream of doing. And you get a book tour, as well? Bonus!Your book cover makes me want to curl up with a nice cup of Pike's Market Spice tea.Celery root sounds like the perfect escape from my holiday chocolate binges.

By: Lale

Lale — Thu, 19 Feb 2009 17:00:00 +0000

I’m adding some nuts into my celery salads, and yoghurt with garlic.I think you should try my recipe, if you like celery…

By: michaela

michaela — Wed, 18 Feb 2009 20:57:00 +0000

I made a similar recipe to serve with crab salad on Valentine’s day. First time I tried remoulade at home.

By: gloriousday

gloriousday — Mon, 16 Feb 2009 16:19:00 +0000

hey molly, the tasting table, a fantastic nyc-based food blog, sent out this email with another unconventional recipe employing celery root. thought you might enjoy! congrats on the book, you’re an inspiration to us young, passionate home cooks. cheers, jesshttp://tastingtable.com/entry_detail/nyc/113/Make_Michael_Anthonys_ode_to_an_overlooked_root_at_home.htm

By: Anonymous

Anonymous — Fri, 13 Feb 2009 11:24:00 +0000

When at a boarding school run by French nuns, we, the pupils, used to be served celeriac remoulade for lunch! The food overall was fantastic. Must try this for old times sake.

By: Sylvie, Rappahannock Cook & Kitchen Gardener

Sylvie, Rappahannock Cook & Kitchen Gardener — Sun, 01 Feb 2009 01:23:00 +0000

ah yes, dear old celeri-remoulade, with a slice of home-made pate and some crusty homemade country bread and some homemade wine… oops? cross out homemade wine. But yeah, so many of the table pleasures are the simple things made with care!I grew celeriac for the first time this year and learned that (1)it must be watered (unlike, say, tomatoes!) (2) it must be harvested before hard frost (unlike say, carrots!). Live and learn.Sylviehttp://www.LaughingDuckGardens.com/ldblog.php/PS: I often put finely chopped cornichons in my celeri-remoulade.