Comments on: Straddling seasons: Pot roast and fresh asparagus

By: Terry B

Terry B — Tue, 08 Apr 2008 04:34:13 +0000

Jennifer—Speaking of well deserved, managing a really good food post nearly every day warrants an award of its own. And good luck with your impending move.

Dolce—So nice that you have memories of cooking with your grandmother!

Katie—I know you’re not from France, but you do live there. I think of barbecue grills as being so American, I’m having trouble picturing that. Hope the weather improves for both of us.

By: katie

katie — Mon, 07 Apr 2008 19:36:42 +0000

Pot roast with Asparagus!
That’s exactly the kind of weather we have been having, too. The barbecue is cleaned and ready to go - but still in the garage!
Congrats on the award ;-))

By: Dolce

Dolce — Mon, 07 Apr 2008 15:47:06 +0000

Congradulations on your award!!! It’s great when others recognize and appreciate your passion.

Pot roast is one of my favorite dishes. Growing up, it was the one meal my grandmother and I would make together. Thanks for the recipe.

By: Jennifer Hess

Jennifer Hess — Fri, 04 Apr 2008 16:01:22 +0000

Terry - congratulations on the well-deserved award, and thank you for your kind words!

By: Terry B

Terry B — Fri, 04 Apr 2008 15:13:21 +0000

Christina—Congratulations, best wishes and everything else to you and ECG! From the way your already lovely life together keeps bubbling up in your blog, I can tell the two of you are in for a long, happy life together.

Helmut—Very interesting about the white asparagus. To me, it always just looks sort of sickly, so I’ve never messed with it. As quite possibly everyone but me already knew, it’s the same variety as green asparagus, but grown with the stalks buried under a mound of sandy soil. Depriving it of light keeps it from forming chlorophyll—hence no green color. Tastewise, it is slightly milder than the green; that said, where it’s grown—the climate, soil conditions and such—can affect the flavor as much as whether it gets to see the sun or not.

Thanks, Mike. It’s a cool world, isn’t it? And I’m more impressed with your blog with every visit.

By: Mike of Mike's Table

Mike of Mike's Table — Fri, 04 Apr 2008 14:27:14 +0000

Congrats and I entirely agree about the food blogging community. It was one thing when I was just an occasional reader, but I didn’t fully realize what I was getting into when I started one of my own. Given the experience and the good nature of the community, I’m very glad I did and proud to be in this good company.

The pot roast sounds really tasty and the many asparagus suggestions are all great ones. The photos are also very nicely done–I really like the asparagus shot!

By: Helmut

Helmut — Fri, 04 Apr 2008 08:55:37 +0000

The pot roast photo looks so tasty. Like the serving plate! In Germany asparagus season has just begun. Here the preference is for the white sort.

By: Christina

Christina — Fri, 04 Apr 2008 05:23:23 +0000

You rock, Terry. Here I am, just spending what time I don’t have sitting down at the computer for a second after I’ve checked in for my flight out to New Mexico and the wedding tomorrow, and I see that you mention me for the big E. Oh, thank you! I’m glad I took the second to sit down.

You most definitely deserve the E for Excellence. Your blog is stylish, yummy, well-written, and rich with kitchen and life.

By: Terry B

Terry B — Fri, 04 Apr 2008 04:53:55 +0000

Ann—You are so welcome. I just always know I’m going to find great photography and interesting stories when I visit your blog. I’m a sucker for great openings, and you totally won me over with your post that began, “I keep telling myself that the little old lady didn’t mean to do it, but I’m not really sure I believe it.”

excessive—You’re welcome. And honestly, there are worse fates than being forced to eat lots of asparagus!

By: excessivemastication

excessivemastication — Fri, 04 Apr 2008 03:52:08 +0000

Thanks a bunch for the response–generally, unfortunately, I get the ones in big bundles. Luckily it’s almost farmer’s market season