Comments on: Contact

By: carolyn davies

carolyn davies — Thu, 20 Jan 2011 11:43:06 +0000

LOVE the blog How super is this I will use More pics please! Have already put you in my favourites c

By: Mariateresa Bombardieri

Mariateresa Bombardieri — Sun, 31 Jan 2010 08:31:37 +0000

Dear Sheila and Rick,
after 32 years happily spent in Vulcano, Aeolian Islands, Corrado and I are enjoying our retirement in Sacrofano, Rome, with long intervals visiting our “children” in Toronto and San José, California ….
Reading about you and your recipies, suddenly we’ve remembered the “pizza bianca” recipie I used to prepare in our little island.
Prepare a mix of floar, water and yeast (the one for bread) add a little of salt) work it and make a “ball” to keep in a warm place and let it raise. Put in a baking- pan and add thick salt, rosmary and olive oil on the top, then bake it as regular pizza.
“Pizza bianca” is simple and delicious … I’m going to prepare it right now …. we’ll be thinking of you, dear friends !
Mariateresa

By: Gene Mattison

Gene Mattison — Sun, 03 Jan 2010 02:04:21 +0000

Rick,
Much enjoyed your Christmas letter and news. Tried sending you ours but you have changed your email. What’s your current email, please?
All the best to you, Sheila and the “girls”,
Gene

By: Lord Cheseline of Maiden Lot

Lord Cheseline of Maiden Lot — Sat, 19 Dec 2009 15:37:32 +0000

If it were not snowing crazily here in our nation’s capital I would hop on a plane and crash David’s dinner…..Swiss Avenue neighbors will be crowding the windows to catch a glimpse of each dish!

Now that I am living on the water, I thought I should add a comment on the scallop dish….
We strongly recommend purchasing “dry” scallops (those without chemical additives). If you can only find “wet” scallops, soak them in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes before proceeding. If you are unsure whether your scallops are wet or dry, conduct this quick test: Place 1 scallop on a paper towel-lined, microwave-safe plate and microwave on high power for 15 seconds. If the scallop is “dry,” it will exude very little water. If it is “wet,” there will be a sizable ring of moisture on the paper towel.

ENJOY!!

By: Richard May

Richard May — Wed, 09 Dec 2009 12:52:13 +0000

The Therese thinks it is an imposition to the host to bring an appetizer that requires cooking or re-heating. Bacon and dates are also a bit difficult to pull-off since people tend to be a bit squeamish about bacon. The bacon is either too crisp and cold or it is perfectly cooked and warm but appears greasy. The Grinch avoids bacon and dates at parties, but Max still finds them appetizing. The Therese suggests two appetizers that will soon be posted on Gourmay. The first is Cheese Straws with Pimenton (New York Times, December 2) and the second (a Christmas special because of its colors) is Red Peppers and Anchovies served on focaccia bread. See Gourmay appetizers for more information.

By: Katherine

Katherine — Wed, 09 Dec 2009 02:00:08 +0000

To the Grinch-

Although we are NOT sad we will not be having brussel sprouts at Christmas we are sad we will not be joining in the festivities.

I did want to ask T.H.E. and Therese about some ideas for a holiday dinner coming up. As we are lost in baby land we were thinking of serving something other than milk and rice cereal. Our friends are preparing a beef tenderloin and we are in charge of a side dish and an appetizer. We were thinking of serving bacon wrapped dates (contrary to what Colby thought were bacon wrapped beets). We are anxiously waiting your response.

By: Richard May

Richard May — Sun, 06 Dec 2009 02:23:19 +0000

We welcome your contribution and look forward to others. Our editorial staff will review your recipe submission and, if deemed worthy (I see no reason why it should not pass mustard), will be included in the Gourmay recipe section. This site will not discriminate against red-meat eaters. Two cheers for the Great State of Texas.