Comments for R O C K I N this K I T C H E N http://rockinthiskitchen.com where bons vivants and audiophiles collide Mon, 11 Mar 2013 00:22:02 +0000 hourly 1 http://wordpress.org/?v=3.7 Comment on a danish delight by Stace http://rockinthiskitchen.com/sugar-sugar/a-danish-delight/#comment-28 Mon, 11 Mar 2013 00:22:02 +0000 http://rockinthiskitchen.com/?p=248#comment-28 Jacque, you’re right: I know margarine isn’t the best I can be doing. It’s tough to switch, and I’ve been meaning to do some more homework on it. Thanks for the site and the reminder!

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Comment on a danish delight by Jacque http://rockinthiskitchen.com/sugar-sugar/a-danish-delight/#comment-26 Sat, 09 Mar 2013 21:39:09 +0000 http://rockinthiskitchen.com/?p=248#comment-26 Ebelskivers! Got introduced to them on a visit to Raleigh, NC – they were so delicious & fun to mix & match flavorings. Have to mention that the latest I’ve read & heard is that organic pasture butter is the best thing health wise. We used to use margarine thinking that was the healthiest option, but the more recent info is pointing to pasture butter – there are heavy nutrition research articles, but this site sums it up pretty well http://chriskresser.com/can-some-trans-fats-be-healthy – Maybe you can start enjoying the taste of butter again like we did!
You made me hungry for ebelskivers and all the fixings – thanks!

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Comment on a labor of love by Stace http://rockinthiskitchen.com/sugar-sugar/a-labor-of-love/#comment-19 Mon, 18 Feb 2013 22:35:38 +0000 http://rockinthiskitchen.com/?p=249#comment-19 Yeah, you’re right – basil and mint ARE in the same family! :)

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Comment on a labor of love by Jacque http://rockinthiskitchen.com/sugar-sugar/a-labor-of-love/#comment-18 Mon, 18 Feb 2013 12:14:04 +0000 http://rockinthiskitchen.com/?p=249#comment-18 Isn’t basil part of the mint family or visa versa- you might have something there. Derby Day, could be your own version of a mint julep. Off to the races!

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Comment on a labor of love by Stace http://rockinthiskitchen.com/sugar-sugar/a-labor-of-love/#comment-17 Mon, 18 Feb 2013 09:09:26 +0000 http://rockinthiskitchen.com/?p=249#comment-17 Jacque, the idea of a chocolate-covered camilla leaf is an interesting garnish. It does sound a little labor-intensive, but obviously that doesn’t rule it out completely if I’m in the mood to go all out. As for the mint sprig with it, I’d probably skip that part. I feel like mint’s gotten a LOT of play in drinks in the past decade, and I’d probably opt for something strange, like opal basil, instead. Wonder how that might taste with dark chocolate…

Anyway, thanks for the idea! If I use it here, I’ll definitely give you a shout!

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