ECLECTICKITCHEN.NET: Recent Comments

Comment on Eclectic Kitchen™: Fancy Eggs Without the Fuss

2009-04-10T17:38:26Z

Thanks Marc! The music, in case you don't know the artist & unfortunately my player doesn't allow me to input the information is Madeline Peyroux. She's awesome , I love that loungy music.

Comment on Eclectic Kitchen™: Fancy Eggs Without the Fuss

2009-04-07T15:08:59Z

That looks delicious and easy.
Good "breakfast bistro music" ;-)
Love love love farm fresh eggs....

Marc

Comment on Eclectic Kitchen™: Ribeyes, MIchelle's Fresh Herb Gremolata, Eggplant Neopolitans, Grilled Nectarines & a Brush with Fame

2009-04-03T16:27:41Z

Marc,
I love Chimichurri! I do about the same mixture - it is so fresh & so great for spring especially - thanks....I think I know what I'm going to make for the weekend & I really love it with fish! Yum!

Have a fabulous weekend!
M

Comment on Eclectic Kitchen™: Ribeyes, MIchelle's Fresh Herb Gremolata, Eggplant Neopolitans, Grilled Nectarines & a Brush with Fame

2009-04-03T13:51:51Z

Good stuff!!!

I mix "cultures" ;-)
I make a type of chimichurra with fresh basil, cilantro, garlic, evoo and sea salt.

Marc

Comment on Eclectic Kitchen™: Spring Has Sprung – Ready for My Fresh Herb Garden

2009-04-01T16:21:48Z

You are so very welcome Marc! Please stop by again soon! M

Comment on Eclectic Kitchen™: Spring Has Sprung – Ready for My Fresh Herb Garden

2009-04-01T13:34:14Z

THANK you SO much!!
Exactly what I was looking for.
I learned from experience that my basil likes to go dry.
Have a great day and thank you again.
Marc

Comment on Eclectic Kitchen™: Sauteed Haricot Verts & Some Liver for Good Measure

2009-03-31T20:18:26Z

Thanks so much, Craig for stopping by ~ hope you'll come by again soon! I'll be sure to check with our farmer on that lamb liver, I'm sure Keith will love that! Who knows, I love lamb, I might even like that! M

Comment on Eclectic Kitchen™: Spring Has Sprung – Ready for My Fresh Herb Garden

2009-03-31T20:17:08Z

Marc,
You're really going to enjoy your herb garden! You're very right, all herbs are not created equal so you'll definitely want to look either on your seed package (if you started from seed) for each herb's desires & preferences for sunbathing or on the handy little markers that usually come with plants. I have a great garden area that gets perfect afternoon sun, for just the right amount of time during the day for most of my herbs.

My tips, *most* herbs like to get almost dry before being watered again to avoid getting root rot, they thrive better this way, so you'll want to press the dirt around your plant to see if it feels damp, if it does, wait a day or two more before giving it a nice drink.

Make sure if you use any plant food or pesticides that you only use those marked Certified Organic by the USDA especially since you're going to be consuming these babies. Use those according to the package directions.

Make sure to use your herbs & trim leaves regularly so they will keep growing & budding. Remember you can always dry your herbs & still use them, if you're not ready to use them right then to avoid waste.

Last but certainly not least, if you see, especially your basil or cilantro starting to flower, pinch those buds off quickly so you can keep them budding & growing, if you leave the flowers on, they will turn to seed & your plant will end it's growing season.

Remember "Variety, flavors & herbs are the spices of life.™"

Comment on Eclectic Kitchen™: Sauteed Haricot Verts & Some Liver for Good Measure

2009-03-31T20:04:53Z

Thanks Marc for stopping by ~ hope you'll stop by again soon! M

Comment on Eclectic Kitchen™: Sauteed Haricot Verts & Some Liver for Good Measure

2009-03-31T16:35:40Z

Thanks for the recipe! Beans sound killer. If you haven't, and depending on your farm, you might try lamb liver- truly excellent & a nice change from beef.