Comments on: It all hinged on this.

By: Marinated Cauliflower recipe

Marinated Cauliflower recipe — Fri, 18 Feb 2011 20:54:21 +0000

[...] the chefs at Recess to make good food. You can read a more detailed of our first experience there, here, but in short they are creative without being overly-trendy or inaccessible, they use seasonal [...]

By: mike

mike — Tue, 18 May 2010 01:50:03 +0000

yum. great work Tim. congrats on so many yrs.

By: katy

katy — Mon, 17 May 2010 20:07:12 +0000

Ha! Very good point — and perhaps we’ll try it on our next visit. If so, I’ll be sure and pass on the results of the Lick Test.

By: Rebecca Martin

Rebecca Martin — Mon, 17 May 2010 19:58:50 +0000

This all sounds so wonderful. But I really wish you had licked your plates. Perhaps then the wait staff would’ve given you a bit more distance?

By: katy

katy — Sat, 15 May 2010 20:51:08 +0000

tee hee… I guess I didn’t learn much from that night, did I? And it was, actually, remarkably similar.

I know — I hate to miss the girl party that will be occurring soon in Athens (June?). And YES — MF told me about the Bloomington trip, and YOU SHOULD DEFINITELY COME VISIT US !!! We’ll be in our new place!!

By: Cherith

Cherith — Sat, 15 May 2010 18:22:10 +0000

This reminds me of a certain night in Athens not too long ago when MF and I babysat for your delightful bunch and you came back from a to die for final meal in Athens. If memory serves, the fact that you are a lightweight drinker was abundantly obvious and in fact made the evening all the more entertaining. I believe this was the evening I first tasted your amazing homemade granola! Sure am going to miss your absence in Athens this summer Did MF tell you that I am going to be in Bloomington, IN for 3 weeks this summer?

By: katy

katy — Sat, 15 May 2010 01:36:46 +0000

Sarah, it was the dinner, plus the fact that we’re buying a house next week ; )

Amy — the sunchoke was actually very smooth, like a whipped mashed potato (the smoked salmon gave it a slightly chunkier texture). It was good. I’m sure you could control the texture a good bit, sort of like potatoes.

Mel, how could you? Miss our anniversary?

By: Melissa

Melissa — Fri, 14 May 2010 21:42:38 +0000

Happy Anniversary…late. Glad you had a good night out.

By: Amy

Amy — Fri, 14 May 2010 19:23:18 +0000

Hey, tell me about the sunchoke. I have heard of it being used as a replacement for other starches in a dish. Could you tell much about it apart from the salmon? Texture and such? I am interested in it, but I also picky on texture.

Also, only reading about all the wine made me a little queasy.

By: sarah partain

sarah partain — Fri, 14 May 2010 14:30:34 +0000

yay!!! yay yay yay!! please stay!!