Comments for Reciprocity

Comment on Mexican Atolé by House Wren

House Wren — Wed, 20 Apr 2011 01:04:13 +0000

Thanks for stopping by my humble blog, Stephanie. I’ve emailed you separately about the photo permissions.

Comment on Mexican Atolé by Stephanie Calloway

Stephanie Calloway — Tue, 19 Apr 2011 16:28:42 +0000

This is a beautiful picture! We would love to include this picture (with credit to you/this blog) in a food and culture curriculum we are putting together for middle school students in Milwaukee, WI. Please contact me to discuss.

Comment on Favorite Homemade Bread Story by MyKitchenInHalfCups

MyKitchenInHalfCups — Thu, 18 Oct 2007 20:42:41 +0000

Children believe!
Beautiful story and bread!

Comment on Favorite Homemade Bread Story by Lyra

Lyra — Wed, 05 Sep 2007 20:31:23 +0000

My Dad is from PA Dutch stock (Reading, Pennsylvania) and I have enjoyed and baked many delicious goodies from my farm raised grandmother’s recipe box, but I never started quite that young! Very impressive and wonderful-who knows what he will be cooking by the time he is 10-at this rate it will be gateau St. Honore!

Comment on Favorite Homemade Bread Story by Lien

Lien — Sun, 02 Sep 2007 18:19:45 +0000

That is just an amazing story, lovely! I wonder what he’ll be when he grows up!

Comment on Favorite Homemade Bread Story by Jenny

Jenny — Fri, 31 Aug 2007 20:36:15 +0000

That’s wonderful!

Comment on Plated Oatmeal with Stewed Prunes and Oranges by Jennifer BB

Jennifer BB — Thu, 23 Aug 2007 11:56:23 +0000

Hi! Thanks for the shout out! I’m sorry it’s taken 8 months to say hello but I’m glad i (re)discovered your blog–very cool stuff here!

Comment on Teriyaki Tofu by Thea

Thea — Tue, 26 Dec 2006 16:10:10 +0000

I can’t wait to try this one! Thanks for coming up.

Comment on Pickled Pink Salad by House Wren

House Wren — Fri, 15 Dec 2006 00:17:13 +0000

Hi Brent,

I think the kefir starter should work. The kefir cultures I’ve seen don’t have Lactobacillus plantarum, which is in all the vegetable culture starters. I’m not sure how important that is, though. Donna Gates does give a little helpful advice in her article, Which Fermented Food Starter Should You Use for What?

I don’t use any salt at all in my culture. So you should be fine there.

Let me know how your project goes!

Comment on Pickled Pink Salad by Brent Harrington

Brent Harrington — Wed, 13 Dec 2006 04:17:14 +0000

I am just starting on the veg fermentation but I have been making kefir for some time. Souldn’t I just use some kefir whey and reduce or eliminate the salt? I suspect it would result is less crisp vegetables.