Comments on: Two Hors d’Oeuvres, No Heat Required

By: admin

admin — Tue, 12 Aug 2008 18:40:34 +0000

Sam, 96? Cold? I think that Texas sunshine has fried your brain, get inside.

Griffin, do not fear the prune, just eat in moderation!

Rosemary, I wasn’t so much looking for crunch as a nutty flavor. The filling is actually a quick spread that I use for many things including filling ravioli.

By: Rosemary

Rosemary — Tue, 12 Aug 2008 18:13:00 +0000

Erin, I’m curious to know why you turn the walnuts into meal–?
I know the old ‘dates-stuffed-with-cream-cheese-and walnuts’ Christmas treat–the crunch/resistance of the walnut seems desirable in a finger food.

Yeah, sunshine sucks sometimes.

By: Griffin

Griffin — Sat, 09 Aug 2008 16:24:54 +0000

1). As you may have noticed from the above, I do not like the heat. I think I have opposite seasonal affective disorder, too much sunshine makes me cranky. I enjoy the outdoors, I just prefer them overcast.

I’m the same. I wilt in the sunshine and heat. Fortunately it’s usually colder rather than warm in the Midlands of the UK. Also, I have my best clothes for wet cold weather. Tee-shirts are no good if you’re really skinny… same with shorts, which I never wear.

2). I can’t stand the texture of most souffle. I have tried to like them I just can’t.

I just don’t see the point of souffle. Even if it HAS got chocolate in it.

3). I made my husband take an oath before using my knives. Before you think I am too crazy you should know he has a history. He and his father trimmed a Christmas tree with his mother’s best knife.

Is this a father thing? My dad acts as if kitchen knives are part of his toolbox too… unless yelled at. Then he rolls his eyes, sighs heavily and vanishes.

4). I am totally and completely addicted to lip balm. If I don’t have a tube on me I go all panicky and often end up buying a new one. What can I say, I really can’t stand chapped lips.

I hate chapped lips too, but lip balm just makes my lips sticky. I drink a lot of water tho’.

5). I eat wafer treats one layer at a time.

Wafer treats?! Wafer biscuits (cookies to you!) are my faves in a mixed selection. Otherwise I want something more substantial.

6). I hate croutons in salad. Too many layers.

I hate croutons in salad too. Much better in soups.

I didn’t realise I even could eat zucchini raw. Thanks Erin… now I just have to catch me a zucchini. But prunes are to be avoided as they give you a run for your money… or just a run.

Chopped walnuts however… mmmm! And with brie and peppercorns too.

By: sam

sam — Fri, 08 Aug 2008 23:37:50 +0000

I hate Chardonnay too! It tastes like the inside of an old milk jug. But I do love a good Gewurtz, or even better a Chenin Blanc. Terra Blanca in Walla Walla makes a fabulous Chenin Blanc that would go great with these whores doovers.

I am sad that today is only 96. Yesterday it was 98 and we found it was to cold to go swimming.

By: admin

admin — Fri, 08 Aug 2008 20:06:19 +0000

Actually, I am growing fond of certain white wines. I still can’t handle chardonnay, though we did have a brief flirtation last summer. All I taste in it is mushroom. I am rather fond of sauvignon blanc and riesling. As for serving red cold, I’m not really sure what the fashion is. David Lebovitz has a recipe for a chilled peach leaf infused red wine apertif that sounds quite nice.

I promise when you can eat everything again to come and cook you all the foods you can’t currently have.

By: Leslie

Leslie — Fri, 08 Aug 2008 19:18:35 +0000

You evil genius you.

Given your aversion to white wine (another quirk?) and the summer heat, what would you think of serving a chilled bottle of red with these hors d’oeuvres? I hear it’s not taboo anymore. Or am I totally behind the times?

At any rate, I read that Beaujolais wines actually benefit from being served slightly chilled.