Love your site!
Thank you, Maryann!
I love your site. The recipes are AMAZING!
Thank you so much for sharing them
Thanks so much, Tamy!! :)
You must have an old soul. Very insightful info from such a young person! Will enjoy your upcoming posts.
Holy Moly!! I’m so excited to try these cookies! In the mood for Fall:)
I came across your blog by chance while looking for recipes using sweet potato. Two+ hours later I am still here and just subscribed. What an inspiration. When it comes to the kitchen I am definitely more of a consumer than a creator but I feel this will change thanks to you :). I have never been a blog reader, this is my first and I am so excited to see more of your food and drink recipes and stellar photos! Cheers!
Yay! My food blog-reading obsession started much the same way. I happened to land on this recipe through stumbleupon, and I spent the next hour browsing through her entire site. (Up until then, I thought all people did on blogs was whine or talk about themselves, but apparently that isn’t the case. There’s food out there! So much delicious food.) :)
What if i was an idiot and put in the vinegar with the sugar and salt? I used 20lbs of peppers… is it all ruined? Should I go ahead and cook it? Aaauuggggg! Help!
Hi Melinda — If you mixed the vinegar in with everything else for the sriracha, then fermentation won’t happen. It’s not a big deal and the sauce is still totally useable, it just won’t be quite the same. (The fermentation process tones down the bright heat of the peppers and gives it a tangier, earthier flavor.) At this point, I’d just go right ahead and blend it up and cook it down. It will still be good!
Just came across your site today and already know I’m going to love it.
Yay! Thank you, Anita! :)
Wow! So glad I went on pinterest and
Stumbled upon ur blog! So beautiful and
relaxing to lose myself into ! Just subscribed
can’t wait for ur next blog!! Thanks for such
great and tasty looking recipes :)))
Thank you so much, Carla!! :)
Love your blog and recipes. Getting ready to start to make butter. I make a lot of infused butters with regular unsalted butter but it will be great to make it all from scratch. Thanks
Thank you, Arlene!
Love your site. This is awesome!
Thank you, Sharon! :)
Hi Carey -
Recently, I searched for tonic recipes, and clipped this one into my evernote: http://www.jeffreymorgenthaler.com/2008/how-to-make-your-own-tonic-water/
Now, that I received cinchona-bark in non-powdered form, I was googling again. Is nobody using the non-powdered form? And so, I found your blog. And your take on the tonic recipe (I like the fact that you add the sugar LATER). Your fantastic, mesmerizing blog! I immediately “liked” you on FB, and now I can’t stop piling through your posts…
Beautiful photography, super creative… and hey, I love my soda stream too – although usually just for seltzer with a splash of lime or lemon :D You give me tons of other ideas though.
Well, long story short, I just wanted to quickly say ‘hi’ from Williamsburg, Brooklyn… New-New-Yorker for 12 years now, counting… originally from Munich, Germany.
Looking forward to exploring more what you’re blogging about.
With the very best wishes,
Thank you so much, Elke! I’m so glad you found me (especially through the tonic recipe, which is one of my favorites). I look forward to having you as a reader. :)
can I sign up for updates via email?
Hi Brad — Sorry about the wonkiness: I’m currently in the process of finding a better email subscribe widget, since I’ve been having a number of issues with the current one and my new email host. I have a meeting with my admin next week to get it back up and running!
Can’t wait for the tech bugs to be worked out! Love your site & would love to receive emailed updates!
Thanks, Missie! My admin and I have had disjointed summer plans, and it has made progress on that slower than I’d like. But we’re meeting this week at last, so it should hopefully be fixed very soon!
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