Comments on: Sunday dinners and simple pleasures

By: Straddling seasons: Pot roast and fresh asparagus « Blue Kitchen

Straddling seasons: Pot roast and fresh asparagus « Blue Kitchen — Wed, 02 Apr 2008 05:57:44 +0000

[...] purchase, something to remind us that it is indeed spring. So when we were planning one of those Sunday dinners we don’t do enough of, I decided to split the difference. For the calendar, I made fresh [...]

By: Terry B

Terry B — Tue, 15 May 2007 14:53:49 +0000

Kirsten—Thank you! Praise for my photography from you is high praise indeed. Your photography on your blog is amazing. And I’m definitely going to try your Japanese cucumber salad. Looks and sounds delicious.

Nicole—Thanks for suggesting using this sauce on roasted vegetables. I’ll give it a try. Isn’t it a nice, versatile [and easy] addition to the bag of tricks?

By: Nicole

Nicole — Tue, 15 May 2007 14:14:49 +0000

So, after I left my last comment, I went home and made some sauce. I used the dried dill and a little fresh parsley and it tasted great! I can only imagine what it must taste like with fresh dill! I ended up eating it on some roasted carrots (may sound strange but I just didn’t have anything else to cook at home!) and it was pretty good. I think it would be good as a dip for some roasted sweet potato fries too I’ll try it another time with some salmon or pork. Thanks for such a simple and tasty recipe!

By: Nicole

Nicole — Tue, 15 May 2007 10:26:23 +0000

I kind of wish I hadn’t read this! I love fresh dill and haven’t yet found it here in Sicily. But I just might have to try this some dried dill (I know, I know, it’s not the same!) and maybe some fresh chopped parsley to freshen up the flavor. We’ll see! Thanks for a great post!

By: Kirsten

Kirsten — Tue, 15 May 2007 06:32:30 +0000

Delicious…and lovely!!

What a great post about real life, entertaining and great food. Your photos are so beautiful.

By: Terry B

Terry B — Sun, 13 May 2007 06:01:31 +0000

Lydia—Some food bloggers were inspired to cook by their mothers’ great skill in the kitchen. Others, like you and me, had to overcome home cooking from our childhoods.

verdantair—Welcome! I hope you do come back—and keep finding reasons to do so.

Freya—Saturdays for us are filled with errands. But whatever day you choose, sitting down to share a meal with family and/or friends is central to why we cook.

By: Freya

Freya — Sat, 12 May 2007 20:19:45 +0000

Sunday Dinners or lunches are so special and remind me of when I was still living at home, as a kid. Now we have a special lunch on saturdays just because I spend Sundays baking and writing, but the idea is the same.
I love the crust on the salmon, it looks so great!

By: verdantair

verdantair — Sat, 12 May 2007 20:06:14 +0000

Hello! I just had a quick look through your pages, and I wanted to let you know how much I enjoy your writing style–it’s refreshingly honest and unassuming. Plus, I love to cook (I don’t keep a cooking blog but I read many) so I’ll be sure to visit your site regularly.

By: Lydia

Lydia — Fri, 11 May 2007 15:09:26 +0000

Now this is my idea of Sunday dinner. Something simple, classic — nothing like what my mother used to make (some sort of very salty chicken and rice casserole — I think she got the recipe from a rice box).

By: Terry B

Terry B — Thu, 10 May 2007 14:23:23 +0000

Toni—Thanks for the comment on Walker Evans. I sometimes fret that maybe people aren’t clicking through to WTF and the kitchen boombox. Well, some friends specifically email me when things catch their attention, but you know what I mean. Glad you liked it.

Back in 2000, the Metropolitan Museum of Art had a huge Evans retrospective—about 175 images. It. Was. Amazing.

Carolyn—A great story, as always. Red sauce as ethnic food. How whitebread can you get?

And Susan—Now I’ve still got some nice fresh dill. Any thoughts on how to use it?