tag:blogger.com,1999:blog-2739153214386464945.post7966426812217862052..comments2023-07-04T08:53:22.130-07:00Comments on In the Kitchen: Ratatouille and the AbyssUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2739153214386464945.post-56845558398049161282008-11-26T23:25:00.000-08:002008-11-26T23:25:00.000-08:00This is making me so hungry! And thanks for the c...This is making me so hungry! And thanks for the cookbook trip. (And for suggesting the oven->stove swap - useful in other situations.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2739153214386464945.post-85007834486856045602008-11-26T10:46:00.000-08:002008-11-26T10:46:00.000-08:00Buerre blanc! Fantastique. We were just listenin...Buerre blanc! Fantastique. We were just listening to From the Mixed Up Files in the car. This reminds me of how Mrs. Basil E. Frankweiler calls her mac and cheese Nouilles et fromage en casserole. Saying it in French just gives it that je ne sais quoi. Good luck to Maggie and her pie. :)Susanhttps://www.blogger.com/profile/04779866178920345344noreply@blogger.comtag:blogger.com,1999:blog-2739153214386464945.post-79268875798753631462008-11-26T09:17:00.000-08:002008-11-26T09:17:00.000-08:00My girls are making a pumpkin pie as I type, tryin...My girls are making a pumpkin pie as I type, trying to get me to leave them alone. Maggie (7) is determined that this is her project.<BR/><BR/>My favorite sauce for salmon is a buerre blanc made with lemon juice...even easier than buerre noisette since you just melt the butter.Anonymousnoreply@blogger.com