Comments on: Beach House Baking

By: Tartelette

Tartelette — Wed, 07 Nov 2007 05:01:00 +0000

Looks perfect for place and time. Anchovie, onion, dah of cream on another sheet of puff pastry, black olives if you have them. Bake and eat!

By: Casey

Casey — Sun, 21 Oct 2007 21:40:00 +0000

katie: I used one tin of anchovies to top roasted redpepper bruschetta. down to 7.

By: rowena

rowena — Thu, 18 Oct 2007 08:54:00 +0000

In the family’s summer cabin, my mom-in-law always keeps the basics: pasta, olive oil, tomato sauce, etc…but one day my husband asked if I’d notice any difference in the bottle of brandy. Apparently, the general caretaker of the place occasionally lets himself in to “check on things” and while doing so, likes to take sips out of the bottle. lol – For this reason my mil always keeps a cheap bottle around and locks up the good stuff!

By: katiez

katiez — Wed, 17 Oct 2007 19:59:00 +0000

Rustique is always good! So, what did you do with the 8 cans of anchovies? I could help with the Prosecco and ELH

By: Lydia

Lydia — Wed, 17 Oct 2007 19:25:00 +0000

Those improvised dishes are always the best! And I don’t think the tart is an ugly duckling at all.

By: mamele

mamele — Wed, 17 Oct 2007 17:32:00 +0000

this is some good food writing, lady.