Comment Wall

Sunny 2 years, 1 month ago said:
Hi - Thanks for being my cooking buddy and welcome. I look forward to sharing recipes with you. = )

Frankieanne 2 years, 1 month ago said:
Looking forward to more recipes. I like those "how to" ones. Thank you.

Mystic_river1 2 years, 1 month ago said:
Hi and welcome to our kitchen. Smells good in here, doesn't it? You have come to the right place for great friends, good recipes and fun. Enjoy!

Cherihannah 2 years, 1 month ago said:
Welcome So very nice to have you join our group. Great friends & recipes to share. Lol

Pleclare 2 years, 1 month ago said:
Do my spinach that way also. Really good. Look forward to swapping recipes with you

Pleclare 2 years, 1 month ago said:
Welcome to the site! Hope you enjoy.

People are Talking

Posted by Jane4165 about
Hollandaise

Excellent! Very easy and tasted so good on asparagus last night. Make it RIGHT before serving as it isn't easy to keep warm as it thickens very quickly.

Posted by Sheehydevil about
Poached Eggs

I love your use of the word "vessel"
I always wondered how this was done, thanks for the detailed explanation. I'm really glad I didn't try before reading this!!

Posted by Linebb956 about
Spinach

Wonderful! I make this... no water! Just spinach at it's best.
People who do not like spinach... you need to try this.. Not your canned stuff!

Thanks

Posted by Krumkake about
Poached Eggs

Our favorite Sunday breakfast, done exactly as you stated. The vinegar seems to be the trick to keeping the eggs from spreading out too much when you crack them into the gent

Posted by Krumkake about
Spinach

Now that sounds like spinach I would love - the lemon and lots of garlic? Perfect! Thank you...