Comments for kitchen witch http://kitchenwitchcookie.wordpress.com Food for thought and thought for food Tue, 06 Jul 2010 08:58:09 +0000 hourly 1 http://wordpress.com/ Comment on Notes to self by dorian http://kitchenwitchcookie.wordpress.com/2009/12/08/notes-to-self/#comment-163 Tue, 06 Jul 2010 08:58:09 +0000 http://kitchenwitchcookie.wordpress.com/?p=409#comment-163 casey,
i’ve been away from food blogging for a good while now. it turns out moving to australia and starting vet school is a ton of work. i’m finally back into cooking and blogging on a regular basis again.

i am ashamed to say i only now just found the new site; it looks so good!! i’m very happy for you. you’ve put in a bunch of work and it shows.

and now that i’ve started blogging again, i’m sure i’ll be emailing you with my rejections.

-dorian
thanks for the name drop by the way.

]]> Comment on Learning to make caster sugar for Hay Hay It’s Donna Day! by Chez Us http://kitchenwitchcookie.wordpress.com/2010/05/31/learning-to-make-caster-sugar-for-hay-hay-its-donna-day/#comment-158 Mon, 14 Jun 2010 15:45:07 +0000 http://kitchenwitchcookie.wordpress.com/?p=474#comment-158 YEAH! Glad you participated in the round of HHDD and I hope you will play along with us again! I have had to do the same thing when I cannot find caster sugar or better yet .. I don’t want to pay the price for caster sugar!!!

]]> Comment on Learning to make caster sugar for Hay Hay It’s Donna Day! by Alisa-Foodista http://kitchenwitchcookie.wordpress.com/2010/05/31/learning-to-make-caster-sugar-for-hay-hay-its-donna-day/#comment-154 Sun, 06 Jun 2010 15:15:14 +0000 http://kitchenwitchcookie.wordpress.com/?p=474#comment-154 It’s so easy and looks really delicious! I love that you used raspberries.If you won’t mind I’d love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it’s good to go.Thanks!

]]> Comment on Learning to make caster sugar for Hay Hay It’s Donna Day! by Mardi@eatlivetravelwrite http://kitchenwitchcookie.wordpress.com/2010/05/31/learning-to-make-caster-sugar-for-hay-hay-its-donna-day/#comment-152 Mon, 31 May 2010 15:09:54 +0000 http://kitchenwitchcookie.wordpress.com/?p=474#comment-152 Awesome Casey – thanks so much for playing along! I KNEW you would want to do this because it is so dead simple but so amazingly delicious! Yours are absolutely gorgeous!!!

]]> Comment on Daring Bakers and a shift of focus by Jill @ Jillicious Discoveries http://kitchenwitchcookie.wordpress.com/2010/02/26/daring-bakers-and-a-shift-of-focus/#comment-151 Thu, 20 May 2010 01:41:57 +0000 http://kitchenwitchcookie.wordpress.com/?p=462#comment-151 I completely understand where you are coming from and lately, I feel like I’m on the edge of changing directions with the couple of baking groups I’m in as well. Interestingly, I too, am in the process of taking my home dessert business and getting a location ready to move into. I also, applaud you in keeping your business recipes separate from blogging–I know that sometimes people don’t understand that, but it really is a conflict of interest and you need to protect your main source of livelihood. I wish you luck in your new adventures, and I’m excited to see where your business takes you. :)

]]> Comment on Notes to self by tigerfish http://kitchenwitchcookie.wordpress.com/2009/12/08/notes-to-self/#comment-150 Wed, 14 Apr 2010 09:13:38 +0000 http://kitchenwitchcookie.wordpress.com/?p=409#comment-150 You know, sometimes, I really cannot understand the “composition” issues from those site…e.g what does “too tight” means?

]]> Comment on Daring Bakers and a shift of focus by misterrios http://kitchenwitchcookie.wordpress.com/2010/02/26/daring-bakers-and-a-shift-of-focus/#comment-149 Sun, 14 Mar 2010 21:24:12 +0000 http://kitchenwitchcookie.wordpress.com/?p=462#comment-149 I also had problems with this one, mainly with the ladyfingers. Somehow I made them too big and had too few to fill up the pan properly. I still thought it was delicious, though, but the whole process took way too long. I did like learning to make all the separate items, because I would have otherwise never made them.

]]> Comment on Retailers by Al Malekovic http://kitchenwitchcookie.wordpress.com/retailers/#comment-148 Tue, 02 Mar 2010 16:09:49 +0000 http://kitchenwitchcookie.wordpress.com/?page_id=16#comment-148 My name is Al Malekovic (al@countrybobs.com) and I represent a very, very small company called Country Bob’s, Inc. We are making a great sauce called, “Country Bob’s All Purpose Sauce” and we would like to get the word out about our product.
I know that review blogs are a great way to get information to the general public. I conducted a google search for food blogs and your name came and after looking at your blog, I was wondering if you would be interested in trying my sauce and perhaps reviewing it for me.

If you send me your name and address via e-mail, I would gladly send you a recipe brochure along with two bottles of Country Bob’s All Purpose Sauce in hopes that you would write a review.

If you would like more information, I would be glad to respond to any questions you might have. In fact, if you are interested in interviewing me after you’ve sampled the product, I would gladly make myself available!

Thank you for your consideration. http://www.countrybobs.com We also have two two bottle give a ways for your blog.

]]> Comment on Daring Bakers and a shift of focus by pragmaticattic http://kitchenwitchcookie.wordpress.com/2010/02/26/daring-bakers-and-a-shift-of-focus/#comment-147 Mon, 01 Mar 2010 18:51:56 +0000 http://kitchenwitchcookie.wordpress.com/?p=462#comment-147 Vera at Baking Obession used gelatin to make the dessert hold together–I would take a look at her post if you ever decide to revist tiramisu.

]]> Comment on Daring Bakers and a shift of focus by Megan http://kitchenwitchcookie.wordpress.com/2010/02/26/daring-bakers-and-a-shift-of-focus/#comment-146 Sat, 27 Feb 2010 22:08:40 +0000 http://kitchenwitchcookie.wordpress.com/?p=462#comment-146 All my parts took longer than what the recipe said, maybe because I was paranoid about eggs curdling in the zabagloine and pastry cream. I thought all the lemon was strange too – granted I changed up the flavors anyway but there just seemed to be so much lemon. I thought it tasted fine enough (partially because I really love tiramisu) but aside from the ladyfingers I won’t be making this again.

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