tag:blogger.com,1999:blog-5433592680910190185.comments2008-11-14T14:02:11.970-05:00April R. Stammhttp://www.blogger.com/profile/03396249315644131370aprilruth99@yahoo.comBlogger35125tag:blogger.com,1999:blog-5433592680910190185.post-72069869274208708112008-11-14T14:02:00.000-05:002008-11-14T14:02:00.000-05:00Good luck with the Food Network!!Nathanhttp://www.blogger.com/profile/04553082143921967508noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-89201985569287787302008-10-18T04:49:00.000-04:002008-10-18T04:49:00.000-04:00Re: discarding unopened mussels.<BR/><BR/>This is an old wives-tale. <BR/>There is no need to discard unopened mussels. In fact the most healthy mussels are the ones that do not open, due to a very strong and responsive adductor muscle.<BR/>Just use a knife to open the shell.<BR/>And leave it to you nose to judge a bad one.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-14454981385419171052008-09-14T20:44:00.000-04:002008-09-14T20:44:00.000-04:00Remember when mom used to boil the peas till they looked like Mother Theresa after getting out of a long bath... and then you had to put them in your mac n cheese.... ahh, I'm glad those days are over.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-8576202021471083922008-09-03T21:01:00.000-04:002008-09-03T21:01:00.000-04:00Thanks April!<BR/><BR/>Surprisingly, one can get mussels here on the mountain in Tennessee. I'll have to make this for Anne on Sunday.penguin_poethttp://www.blogger.com/profile/10285772298700281119noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-38444163531690731452008-08-23T11:51:00.000-04:002008-08-23T11:51:00.000-04:00While wandering around Chicago's Chinatown a few years ago I discovered that the richness and creaminess of the avocado also enhances sweet food as well as savory. There is no other drink for me in Chinatown than Avacado Cream Bubble Tea. This drink is like a fruit smoothie with large black tapioca that surprise your mouth as you suck in the delicious green shake.Ruthienoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-92106037874675332592008-08-18T15:08:00.000-04:002008-08-18T15:08:00.000-04:00I agree with simplicity, however you have a fight on your hands with dad. You know how he likes to add the sour cream ;) I personally am known as the guacamole queen at work, but its not hard to beat guacamole makers of Minnesota!piggy_girlhttp://www.blogger.com/profile/14229112588206950776noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-21714472955721613852008-08-13T23:10:00.000-04:002008-08-13T23:10:00.000-04:00Less is better....I totally agree! Thanks for the simple recipe that makes those California avocados just perfect.Jenny Penneynoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-40849063874407194732008-08-11T21:35:00.000-04:002008-08-11T21:35:00.000-04:00We're going to have a Guacamole throwdown this weekend.<BR/><BR/>No lie.<BR/><BR/>CAN'T WAIT!Abbehttp://www.blogger.com/profile/02685037561517316901noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-21341947813490038152008-07-30T21:35:00.000-04:002008-07-30T21:35:00.000-04:00So,So,SO happy you are back to posting! I can't wait to try this recipe when we are back in Chicago. I had homemade Strawberry Rhubarb pie many years back and have been craving that taste for a long time. Making it into a crisp sounds AWESOME!! <BR/><BR/>P.S....I'm looking for a good guacamole recipe. My dad has been mailing me his home-grown california avacados - there is just none like them! Love ya!Jenny Penneynoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-63860620272704014642008-07-30T18:41:00.000-04:002008-07-30T18:41:00.000-04:00Thanks all. It's great to be back!April R. Stammhttp://www.blogger.com/profile/03396249315644131370noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-40242388315793682872008-07-30T18:03:00.000-04:002008-07-30T18:03:00.000-04:00So, here I am looking out toward your Pop's garden waiting for peppers, eggplant, squash and best of all tomatoes. The apple trees are so full that there may be enough for the squirrels and us this year. <BR/><BR/>We haven't harvested that first tomato to have with Chicken and Dumplings yet. Still waiting....<BR/><BR/>I testify to the goodness of the crisp. April's crisps are the best.Mommynoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-39400671434649420972008-07-30T17:50:00.000-04:002008-07-30T17:50:00.000-04:00I missed your blog April. I'm so glad you are writing again. <BR/><BR/>MommyMommynoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-72361032162536262092008-07-30T14:53:00.000-04:002008-07-30T14:53:00.000-04:00"...leaving you in the cold..." that's funny, considering the last post was in February. Congrats on the grajubashun!Nathanhttp://www.blogger.com/profile/04553082143921967508noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-60197287687106957562008-07-30T00:00:00.000-04:002008-07-30T00:00:00.000-04:00Congrats! Glad to have you back.kayjayohhttp://www.blogger.com/profile/15437945712068901072noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-297024143953928352008-07-23T19:22:00.000-04:002008-07-23T19:22:00.000-04:00Welcome back to the land of the living.<BR/><BR/>Congratulations on finishing school and the cool job.<BR/><BR/>Keep all of us up to date here. I wish you all the best.penguin_poethttp://www.blogger.com/profile/10285772298700281119noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-2359137175526897352008-02-10T18:15:00.000-05:002008-02-10T18:15:00.000-05:00Monica and I are eating your families Chicken and Dumplings recipe right now...so delicious! We'll be trying this chili recipe sometime this week. Thanks for a wonderful recipe!Nathanhttp://www.blogger.com/profile/04553082143921967508noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-48776225782942581762008-01-23T22:30:00.000-05:002008-01-23T22:30:00.000-05:00hey now, how come no wonderful paragraph about the wonderful person whom inspired the mushrooms... well I say. Dad gets an entire blog, and I get narry a mention... hmmm...i'll remember that when you need a kidney or something. <BR/><BR/>-LieslAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-18071131351222028222008-01-15T22:42:00.000-05:002008-01-15T22:42:00.000-05:00My favorite new tradition was getting a big brother... and the fruit ... MMMMM...<BR/><BR/>-LieslAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-76962760514680798782008-01-09T15:45:00.000-05:002008-01-09T15:45:00.000-05:00April,<BR/><BR/>I think I would like to live in New York ("we live like Europeans - food shopping wise")! :-) Way to go!<BR/><BR/>And, yes, your blog is even read in Germany...<BR/>Take care!Jan-Henriknoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-15875162763627824062008-01-09T15:06:00.000-05:002008-01-09T15:06:00.000-05:00Nathan-<BR/>No I haven't written for any yet, but that certainly is a goal. Thanks so much for the support.<BR/>-AprilApril R. Stammhttp://www.blogger.com/profile/03396249315644131370noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-47203511300546091482008-01-07T22:51:00.000-05:002008-01-07T22:51:00.000-05:00Have you written for any of the "cooking rags" out there yet? You transition beautifully from nice story to delicious sounding recipe. Srsly...Nathanhttp://www.blogger.com/profile/04553082143921967508noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-22822306164616629872007-12-20T08:19:00.000-05:002007-12-20T08:19:00.000-05:00Wow... This is really a fun blog to read! I shall definitely try the Chicken n' Dumplings recipe from earlier, as I am constantly in search of a new one. Thanks for inviting me to your blog.Nathanhttp://www.blogger.com/profile/04553082143921967508noreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-69032848170430348002007-12-13T00:39:00.000-05:002007-12-13T00:39:00.000-05:00art is a concept, an idea, a meaning, not tangible realizations...<BR/>now I suppose for a second that thought evoking food could be labeled as art, as chefs like achatz and adria probably see it... but these chefs are few and far between...<BR/>and then you have to consider whether or not mass producing something every night could be art... this may then fall into a catergory with warhol...<BR/><BR/>"art" is one of those liberally used terms that is used by those whom have no concept of what it encompasses...<BR/>chefs are not artists... chefs are chefs...<BR/>the concept of pushing the envelope and asking the diner what is a meal may be a philosophical question<BR/>but it has been asked and isconstantly being challenge...<BR/>but this can only be done so many times before it starts getting watered down and becomes a question for the sake of asking one...<BR/><BR/>its important to know what all of this means to you...<BR/>food can be an experience and emotional, but hardly ever is it art...<BR/><BR/>except if you've seen gallager's food map of the USA... that is what I call art...dandersennoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-3791114415438131462007-12-08T11:55:00.000-05:002007-12-08T11:55:00.000-05:00Mmmm. Sounds good, April. I like to load my oatmeal with sliced bananas and walnuts. I wonder if cream of wheat would respond as well with these additional ingreadients.Mommynoreply@blogger.comtag:blogger.com,1999:blog-5433592680910190185.post-54848027562745446212007-12-08T11:52:00.000-05:002007-12-08T11:52:00.000-05:00This recipe has been slowly moving around the world through our family and friends. It has travelled from Illinois to California to Wisconsin to New York and beyond the ocean to Germany. We are happy to speed up its progress through cyberspace.Mommynoreply@blogger.com