Comments on: happy reunion http://foodloveswriting.com/2009/02/02/happy-reunion/ Literary food blog based in Nashville. About food, about everything else. Mon, 21 May 2012 00:51:51 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Special: from the Archives | http://foodloveswriting.com/2009/02/02/happy-reunion/comment-page-1/#comment-3686 Special: from the Archives | Fri, 18 Sep 2009 13:04:28 +0000 http://foodloveswriting.com/?p=1707#comment-3686 [...] falls right out to reveal a flower-like husk. You could turn the roasted garlic into a wonderful hummus, or it’s also easy to spread on crostini and top with a blend of tomatoes, basil and olive [...]

[...] falls right out to reveal a flower-like husk. You could turn the roasted garlic into a wonderful hummus, or it’s also easy to spread on crostini and top with a blend of tomatoes, basil and olive [...]

]]> By: Shannalee http://foodloveswriting.com/2009/02/02/happy-reunion/comment-page-1/#comment-1003 Shannalee Sun, 08 Feb 2009 22:47:52 +0000 http://foodloveswriting.com/?p=1707#comment-1003 Lan - You know what I should do? Grab a bunch of those flat-rate boxes/envelopes to have on hand. Then I'd already know the rate. It's still tricky with military stuff though because of customs forms, argh. Gemma - I love tsatziki. Like, love, love it. Kiet - I'm mentally adding baby ganoush to my list of things to try. Thanks for the tip! Belle - Oh, I'm so glad! Lan – You know what I should do? Grab a bunch of those flat-rate boxes/envelopes to have on hand. Then I’d already know the rate. It’s still tricky with military stuff though because of customs forms, argh.

Gemma – I love tsatziki. Like, love, love it.

Kiet – I’m mentally adding baby ganoush to my list of things to try. Thanks for the tip!

Belle – Oh, I’m so glad!

]]> By: Belle http://foodloveswriting.com/2009/02/02/happy-reunion/comment-page-1/#comment-1002 Belle Sun, 08 Feb 2009 22:44:02 +0000 http://foodloveswriting.com/?p=1707#comment-1002 Mmmm I just made this for lunch and it was amazing! I've never been a big fan of tahini, but was always afraid to leave it out. Good call! Mmmm I just made this for lunch and it was amazing! I’ve never been a big fan of tahini, but was always afraid to leave it out. Good call!

]]> By: Kiet http://foodloveswriting.com/2009/02/02/happy-reunion/comment-page-1/#comment-983 Kiet Thu, 05 Feb 2009 19:29:00 +0000 http://foodloveswriting.com/?p=1707#comment-983 Yes, peanut butter. Tahini is sesame paste, if you don't already know and has about the same consistency as tahini and is something easily found in every household. The very reason I use peanut butter is so I don't have to spend money buying a large jar of tahini for one or two dishes and the rest just sits for an indefinite amount of time, quite wasteful, really. As for the baba ganoush, it's roasted Egg plant and garlic process into a spread. Most Baba Ganoush recipes call for Tahini, I use peanut butter as a Tahini substitute and instead of using fresh garlic, I roast mine. It is quite lovely. Enjoy cooking! Yes, peanut butter. Tahini is sesame paste, if you don’t already know and has about the same consistency as tahini and is something easily found in every household. The very reason I use peanut butter is so I don’t have to spend money buying a large jar of tahini for one or two dishes and the rest just sits for an indefinite amount of time, quite wasteful, really.

As for the baba ganoush, it’s roasted Egg plant and garlic process into a spread. Most Baba Ganoush recipes call for Tahini, I use peanut butter as a Tahini substitute and instead of using fresh garlic, I roast mine. It is quite lovely. Enjoy cooking!

]]> By: Gemma http://foodloveswriting.com/2009/02/02/happy-reunion/comment-page-1/#comment-978 Gemma Wed, 04 Feb 2009 23:18:25 +0000 http://foodloveswriting.com/?p=1707#comment-978 Mmmm roast garlic... Houmous, baba ganoush, and tsatziki are the holy trinity of dips in our house. They are mostly bought (in my defence it is from a Turkish shop) and chickpeas are mostly (or always) canned. I'm just not organised enough for dried. Mmmm roast garlic…

Houmous, baba ganoush, and tsatziki are the holy trinity of dips in our house. They are mostly bought (in my defence it is from a Turkish shop) and chickpeas are mostly (or always) canned. I’m just not organised enough for dried.

]]> By: Lan http://foodloveswriting.com/2009/02/02/happy-reunion/comment-page-1/#comment-974 Lan Wed, 04 Feb 2009 20:49:01 +0000 http://foodloveswriting.com/?p=1707#comment-974 i guess. i err on the side of caution and overpay probably. if you company has a stamper thing, a weight/scale is probably attached to it. i could use my company's but i'm pretty lazy about walking over and weighing my package. i figure the extra i am paying in postage evens out in regards to the time and gas i am saving. i guess. i err on the side of caution and overpay probably. if you company has a stamper thing, a weight/scale is probably attached to it. i could use my company’s but i’m pretty lazy about walking over and weighing my package.

i figure the extra i am paying in postage evens out in regards to the time and gas i am saving.

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