Comments on: I am not kidding around

By: shinyshine

shinyshine — Fri, 12 Feb 2010 08:59:17 +0000

Hi Molly
I am glad to read this, because I have the same feeling about working in a kitchen, the rush, the stress, it really does not have to do anything with cooking at all. Even though I did work in a rather small and nice restaurant, working in the kitchen really did destroy my creativity while cooking. Now, after a 2-year break from working in the kitchen I have started to like cooking again. And also your homepage, that makes cooking “human” again, has helped me to recover. Kind regards, and keep your creativity.

By: lynne

lynne — Sun, 31 Jan 2010 21:57:54 +0000

Molly, I'm so glad to read that you are back doing what you are meant to do!

I started reading your blog just before you started the restaurant. My heart sank - I made the mistake of attempting culinary school (actually at our local community college) recently. After that exhausting and physically painful experience, I realized that I was not meant for the restaurant business. Although I'm older than you, I think, I felt a similarity through your writing...

All I can say is, be who you are! You both can blossom in the areas where you are meant to be!

So good to see you back.

I'

By: Selva

Selva — Sun, 24 Jan 2010 09:48:52 +0000

keep doing good work. expecting more from you.

By: Selva

Selva — Sun, 24 Jan 2010 09:48:10 +0000

good info. thanks

By: Pen

Pen — Mon, 11 Jan 2010 05:23:07 +0000

I know what you mean. When orders build up all of a sudden at our cafe, I used to want to run and hide but I love it now, because I know that I'm serving up great food and our customers will enjoy it!

By: boo4905

boo4905 — Sun, 03 Jan 2010 03:43:30 +0000

I made this with Morningstar Farms soy bacon instead, as a vegetarian option. Frying the “bacon” in butter gave it a nice flavor, but strange texture. I might try microwaving the bacon and letting it cool/harden before frying it next time. Tasty.

By: massi

massi — Sun, 27 Dec 2009 08:19:14 +0000

what a blog.
and what a recipe.
i'm from Emilia-Romagna...i'm touched.

By: Ciber

Ciber — Wed, 23 Dec 2009 00:00:41 +0000

I've been following your blog for quite a while and enjoying your wealth of good recipes. When Foodista announced that they are going to publish the best food blogs in a full color book that will be published by Andrews McMeel Publishing Fall 2010, I naturally thought of you. This recipe would be a good submission! You can enter here: http://www.foodista.com/blogbook/submit

Cheers,
Melissa

melissa@foodista.com
Editor and Community Developer
Foodista.com — The Cooking Encyclopedia Everyone Can Edit

By: jessiev

jessiev — Tue, 22 Dec 2009 16:02:59 +0000

oh molly, so very glad that you're sorting it out. WHEW! and hopefully you can get back to what makes you so very happy. YUMMY recipe – thanks!

By: Tim

Tim — Sat, 19 Dec 2009 19:24:16 +0000

Hi Molly, just a quick not to say thanks for your writing and insight. I just finished your book and loved it. When I'm in Seattle I will def make a point to try out Delancey. All the best, please check out my blog http://www.subrosacafe.com.

Thx, Tim