Comments for Foodie For Thought

Comment on How can I burn fat?? by karinelling

karinelling — Thu, 19 Jun 2008 17:51:27 +0000

Typo alert: Fat is the preferred source of FUEL for muscle tissue at rest…sorry about that!

Comment on Roasted Asparagus (and others) by Connie

Connie — Fri, 30 May 2008 14:16:26 +0000

LOVE, LOVE, LOVE roasted veggies! I’ve been fixing various items this way for a long time. Also, cold veggie grilled leftovers are great with a spritz of lemon! Enjoy.

Comment on Roasted Asparagus (and others) by karinelling

karinelling — Fri, 02 May 2008 17:19:43 +0000

Oh! I just read the MS entry you talked about–Even though the spears won’t get any fatter, I stand by my original opinion about local and seasonal tasting the best…

Comment on Roasted Asparagus (and others) by karinelling

karinelling — Fri, 02 May 2008 17:01:29 +0000

I guess I go more for the fact that this asparagus is locally grown. To me, the flavor is what is important here, and I think the flavor of any fruit or vegetable is the best when they are in season and have not traveled a great distance…So, this early in the season the spears are more delicate and slender. Later on, they will be fatter and more succulent. Just the way Martha likes them, right? Thanks for reading.

Comment on Roasted Asparagus (and others) by myherooftheday

myherooftheday — Thu, 01 May 2008 20:21:21 +0000

Wonder whether to go for a thin spear or a thick one? Martha Stewart prefers a fat stem, she finds them more succulent.

this is a very funny blog about it…

http://myherooftheday.com/?p=316

Comment on Smoothie Recipe by Christy

Christy — Sat, 26 Apr 2008 07:24:51 +0000

A smoothie and whole lot more…I’ll try it and I’ll bet the kids will enjoy it, too. We”ll make it together so there’s no surprises about the ingredients–they really like knowing what they’re putting into their bodies:) Thanks for the recipe and great variation!

Comment on Kurt’s Pizza Dough by Laura Koleas

Laura Koleas — Fri, 25 Apr 2008 15:58:07 +0000

I loved your recipe for pizza dough, but if you are like me and short on time but insist on a pseudo-gourmet meal every night and your lucky enough to live near a Trader-Joe’s you can purchase fresh, organic pizza dough in regular, whole wheat and garlic-herb. I especially love the way the Italians make their pizza and have been able to replicate the “brick-oven” look on the grill. Its fast and a crowd pleaser on summer night with good friends.
The method is easy: simply allow dough to rise in warm oven, then press it out to desired shape but not as large as you’d like as it will get bigger when you transfer it to the grill. Heat one side of the grill on high and the other on low (We use a gas grill) take dough off pan and place on hot grill side, lower lid and let cook 3-5 mins. Using a large spatular or pizza paddle, flip dough over onto cool side of grill. The cooked side will face up. Top with favorite ingredients and let cheese (soy or regular) melt. If you use soy: Tofurella melts great and tastes the best! You can then slide pizza over to hot side if want a little more crispy for about 1 min more. Enjoy!

Comment on Coconut Oil by karinelling

karinelling — Fri, 25 Apr 2008 14:40:29 +0000

Update: The popcorn idea was a good one, and that is the only way we make it now. It tastes like movie popcorn!! SO GOOD.

Comment on Smoothie Recipe by Karin Elling

Karin Elling — Fri, 25 Apr 2008 14:05:55 +0000

In the last paragraph of this entry, I talked about using canned pumpkin–I tried it and it was great! I also may have confused a few people by saying to only add “1/2 tsp to the blender”. Correction: add about 1/2 CUP pumpkin and 1/2 tsp of vanilla to that. Sorry for the confusion! Enjoy!

Comment on Signs of Spring by Jason Rakowski

Jason Rakowski — Sun, 30 Mar 2008 23:52:30 +0000

Good Layout and design. I like your blog. I just added your RSS feed to my Google News Reader. .

Jason Rakowski