A brand new blog, a brand new world. The first entry seems to me to be a time for reflection, so that is what I will do. As a matter of fact, I will go to my archives and look for my very first ever food column, published in 1985. That in itself, should inspire some thoughts to share here.
The views and opinions in the Enterprise blogs are those of the author and are not neccessarily shared by Falmouth Publishing.
Congratulations, Gail. So glad to see this materialize. Looking forward to new ideas for dinner.
Love the breads.
Keep up the good (and hard) work.
Ruth
Gail, Another “soup to nuts” Gourmet Presentation!!! Enjoy!! Eileen
Miz Gail, this is wonderful. What fun doing something you so enjoy!
Hugs 2U,
Sheilah
Miz Gail,
What fun memories ahead on this new journey.
hugs 2U,
Sheilah
Hey, Gail,
Welcome to the world of Facebook. Glad to see you here and your breads are fabulous.
I enjoyed your chili recipes 2/26/2010 and intend to try the venison molasses one with Vermont venison!
Contact June Atwood about Cincinnati Chili! It’s a favorite of mine and one she knows a lot about. I’m sure your readers would also like it.
Patrice Buxton
Welcome, my friend, to the world of blogging. I am thrilled to see you here and look forward to your musings.
Laurie
http://fishtailsandpearls.blogspot.com/
When’s the cookbook coming out???????????
Gail, Congratulations ! How great to see the progression from the early days of your food writing to this blog…and the proof is in your latest posting. Speaking of proof, your new breads are just perfection. Over the top !!!
Gail, Congratulations. What a great progression from your early days of food writing to this blog…and the proof is in your latest posting. Speaking of proof, your breads are just perfection. Over the top.
Congratulations Gail! Looking forward to more Good Eats! All the best!
Latest batch of bread is phenomenal! Semolina-love the salty taste.
Thanks so much.
The venison chili was a hit. I made it with meat supplied by a family that relies on hunting to supplement their diet so I felt better about using it! My mother is on a low-salt diet so the combination of spices was an ideal way to flavor the chili without feeling something was lacking. I don’t like the smell of venison when it cooks and the spices also masked that. This recipe would be a great way to introduce someone to venison for the first time.
Hi Gail. Gustare Oils & Vinegars congratulates you on your Gourmet and Good Eaters Blog…we look forward to following you and sharing recipe ideas from the Gustare ‘test kitchen’. We look forward to hosting you for a private tasting in our new shop in Mashpee Commons. Buon Appetito!
Gail, congratulations on your new blog experience. Gustare Oils & Vinegars lloks forward to sharing recipe ideas from our ‘test’ kitchen’ with you and your readers. We welcome the opportunity to host you for a memorable experience in our new tasting room in Mashpee Commons soon. Buon Appetito!