Comments for Serafini Studios Kitchen http://kitchen.serafinistudios.com Mon, 10 Aug 2009 12:19:56 +0000 hourly 1 http://wordpress.org/?v=3.3.1 Comment on Bacon chocolate chip cookies with maple glaze (and bacon!) look good by veve http://kitchen.serafinistudios.com/2008/03/bacon-chocolate-chip-cookies-with-maple-glaze-and-bacon-look-good/#comment-16 veve Mon, 10 Aug 2009 12:19:56 +0000 http://kitchen.serafinistudios.com/2008/03/22/bacon-chocolate-chip-cookies-with-maple-glaze-and-bacon-look-good/#comment-16 yuck yuck

]]> Comment on Moroccan Chicken and Prunes by Michael http://kitchen.serafinistudios.com/2008/04/moroccan-chicken-and-prunes/#comment-22 Michael Thu, 10 Apr 2008 03:25:52 +0000 http://kitchen.serafinistudios.com/2008/04/07/moroccan-chicken-and-prunes/#comment-22 Since no one else is commenting, I just need to jump in here: this was one heck of a delicious and easy meal. A lot of food; not so much effort; killer flavors; worth buying a dutch oven like kristin's just to be able to make it exactly this way again. Since no one else is commenting, I just need to jump in here: this was one heck of a delicious and easy meal. A lot of food; not so much effort; killer flavors; worth buying a dutch oven like kristin’s just to be able to make it exactly this way again.

]]> Comment on Tasty buttery carrots with red chiles by Lisa http://kitchen.serafinistudios.com/2008/03/tasty-buttery-carrots-with-red-chiles/#comment-19 Lisa Wed, 09 Apr 2008 01:21:50 +0000 http://kitchen.serafinistudios.com/2008/03/31/tasty-buttery-carrots-with-red-chiles/#comment-19 So pretty! I've been on a ground chipotle and ground ancho chile kick recently. The combo of brown sugar and chile is a good idea. So pretty! I’ve been on a ground chipotle and ground ancho chile kick recently. The combo of brown sugar and chile is a good idea.

]]> Comment on St. Louis Food Blogger Potluck by Cameron http://kitchen.serafinistudios.com/2008/04/st-louis-food-blogger-potluck/#comment-21 Cameron Tue, 08 Apr 2008 00:31:23 +0000 http://kitchen.serafinistudios.com/2008/04/04/st-louis-food-blogger-potluck/#comment-21 Very cool! And at such a cool house! Very cool! And at such a cool house!

]]> Comment on St. Louis Food Blogger Potluck by Lisa http://kitchen.serafinistudios.com/2008/04/st-louis-food-blogger-potluck/#comment-20 Lisa Sat, 05 Apr 2008 13:09:59 +0000 http://kitchen.serafinistudios.com/2008/04/04/st-louis-food-blogger-potluck/#comment-20 So nice to meet you both at the potluck! So nice to meet you both at the potluck!

]]> Comment on AppleSproutBacon Hibernation Preparation by iron stef http://kitchen.serafinistudios.com/2008/03/applesproutbacon-hibernation-preparation/#comment-18 iron stef Thu, 03 Apr 2008 04:29:58 +0000 http://kitchen.serafinistudios.com/2008/03/24/applesproutbacon-hibernation-preparation/#comment-18 whoa. I totally del.icio.us'd this for future use. sounds perfect! sorry I didn't get to chat with you at the potluck. hopefully there'll be more social gatherings like it :) steph whoa. I totally del.icio.us’d this for future use. sounds perfect!

sorry I didn’t get to chat with you at the potluck. hopefully there’ll be more social gatherings like it :)

steph

]]> Comment on AppleSproutBacon Hibernation Preparation by Alanna http://kitchen.serafinistudios.com/2008/03/applesproutbacon-hibernation-preparation/#comment-17 Alanna Mon, 31 Mar 2008 12:49:52 +0000 http://kitchen.serafinistudios.com/2008/03/24/applesproutbacon-hibernation-preparation/#comment-17 Hi Gabriel & Kristin, So great to meet you both last night, I'm glad your E & I selves ventured out. Your kitchen looks worth waiting 15 months for! AK Hi Gabriel & Kristin, So great to meet you both last night, I’m glad your E & I selves ventured out. Your kitchen looks worth waiting 15 months for! AK

]]> Comment on Basque Dark Chocolate from Spain, Blood Oranges, Ginger Snaps, 2 Delicious Cheeses, Kiwi and Fresh French Bread by Cameron http://kitchen.serafinistudios.com/2008/03/basque-dark-chocolate-from-spain-blood-oranges-ginger-snaps-2-delicious-cheeses-kiwi-and-fresh-french-bread/#comment-15 Cameron Fri, 07 Mar 2008 00:03:13 +0000 http://kitchen.serafinistudios.com/2008/03/06/basque-dark-chocolate-from-spain-blood-oranges-ginger-snaps-2-delicious-cheeses-kiwi-and-fresh-french-bread/#comment-15 Dude! I have that same cutting board! Did I already mention that while I was there? I forget. Looks great. Off to New Orleans on Monday. Dude! I have that same cutting board! Did I already mention that while I was there? I forget. Looks great. Off to New Orleans on Monday.

]]> Comment on The Bacon of the Month Club does exist, and it looks delicious. by Annie http://kitchen.serafinistudios.com/2008/01/the-bacon-of-the-month-club-does-exist-and-it-looks-delicious/#comment-12 Annie Sun, 02 Mar 2008 21:02:52 +0000 http://kitchen.serafinistudios.com/2008/01/27/the-bacon-of-the-month-club-does-exist-and-it-looks-delicious/#comment-12 I am a huge Grateful Palate customer. But, look closely...some of those bacons are from MO/IL...you can buy farm direct! I am a huge Grateful Palate customer. But, look closely…some of those bacons are from MO/IL…you can buy farm direct!

]]> Comment on Bacon Cups! by Annie http://kitchen.serafinistudios.com/2008/02/bacon-cups/#comment-14 Annie Sun, 02 Mar 2008 21:01:39 +0000 http://kitchen.serafinistudios.com/2008/02/29/bacon-cups/#comment-14 I love bacon. I have made bacon cups before and love finding new and exciting ingredients to fill them. I also make bacon bread sticks and twists. They work fabulously for dinner parties. just twist some aluminum foil in the desired diameter, wrap and season your bacon (if you want...sometimes i do a spicy sweet bacon twist) and bake. Then remove the foil (i twist again to make it smaller and pull it out). I also make bacon studded pancakes and bacon/french toast sandwiches. It's some good stuff. I love bacon. I have made bacon cups before and love finding new and exciting ingredients to fill them. I also make bacon bread sticks and twists. They work fabulously for dinner parties. just twist some aluminum foil in the desired diameter, wrap and season your bacon (if you want…sometimes i do a spicy sweet bacon twist) and bake. Then remove the foil (i twist again to make it smaller and pull it out). I also make bacon studded pancakes and bacon/french toast sandwiches. It’s some good stuff.

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