tag:blogger.com,1999:blog-20759216.post9153850273556249080..comments2024-01-24T16:07:28.202+01:00Comments on Cook (almost) Anything at Least Once: Weekend Herb Blogging #84Haalohttp://www.blogger.com/profile/03291206056540101155noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-20759216.post-44198389556282468012007-05-29T13:21:00.000+02:002007-05-29T13:21:00.000+02:00Thanks Angie - that's a shame about Quince.Thanks ...Thanks Angie - that's a shame about Quince.<BR/><BR/>Thanks Maria - I hope you enjoy it when the season arrives!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-79938696664737732252007-05-29T10:39:00.000+02:002007-05-29T10:39:00.000+02:00Happy herb birthday and congratulations to your as...Happy herb birthday and congratulations to your astounding mosaic. :))<BR/>Till now I never tried quinces, but your recipe is too yummy so I try next fall.Helenehttps://www.blogger.com/profile/02808002506952071257noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-26306623962088269522007-05-28T15:51:00.000+02:002007-05-28T15:51:00.000+02:00I've never had quince before, and I don't think it...I've never had quince before, and I don't think it's available here. But thanks for sharing this lovely stew, I had a visual feast :)Anonymoushttps://www.blogger.com/profile/06207512526381125799noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-60659073939261335422007-05-28T14:45:00.000+02:002007-05-28T14:45:00.000+02:00Thanks Ellie - they are perfect with yoghurt if yo...Thanks Ellie - they are perfect with yoghurt if you are feeling good and double cream if you are feeling bad ;)<BR/><BR/>Thanks Neil - we use apricot kernels in amaretti - from what I can gather with bitter almonds cooking removes the toxic component, it's eating them raw in quantity, that seems to be the problem.<BR/><BR/><BR/>Thank you so much Anh!Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-2790515150635479562007-05-28T09:20:00.000+02:002007-05-28T09:20:00.000+02:00Haalo, you have been a greast contributor to a gre...Haalo, you have been a greast contributor to a great event! I just love all your posts, very informative and delicious. Thanks so much for sharing with us all your passion for herbs and food!Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-83055766805123782612007-05-28T07:43:00.000+02:002007-05-28T07:43:00.000+02:00I don't know about quince seeds being poisonous or...I don't know about quince seeds being poisonous or not, but I do know that we use apricot kernels (also known as bitter almonds) in our apricot jam, but don't put a lot because too many of them can be toxic, but just the right amount adds a wonderful flavour. That Adam & Eve thing seems a bit dodgy, no one could tempt me to leave that garden for a bit of raw quince. Congratulations on one years neilhttps://www.blogger.com/profile/17247582833451153687noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-48469457131906333132007-05-27T13:28:00.000+02:002007-05-27T13:28:00.000+02:00Congratulations on your one year of contributions ...Congratulations on your one year of contributions to WHB, aren't I lucky to be hosting in the week of your anniversary! :D<BR/><BR/>These quinces look amazing, I love the intense colour of cooked quinces, and I think this would be marvellous with just a little natural yoghurt on the side :)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-10216990108034234342007-05-27T05:07:00.000+02:002007-05-27T05:07:00.000+02:00Thank you so much Kalyn - when I looked over the r...Thank you so much Kalyn - when I looked over the recipes for the last year I was really quite happy to see the variety and I think that's one of the great things about WHB. <BR/>As for quince it does seem from what I've read that it never really took hold in America - it might be one of the fruits where you need to know someone that has one in their backyard.<BR/><BR/>Thanks Elizabeth - even I Haalohttps://www.blogger.com/profile/03291206056540101155noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-80803461004998395402007-05-27T02:12:00.000+02:002007-05-27T02:12:00.000+02:00Just found my way here via Kalyn -- that mosaic of...Just found my way here via Kalyn -- that mosaic of photos is just astounding. Beautiful work -- I'll look forward to reading more of your blog.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-20759216.post-4755799469034698992007-05-27T00:12:00.000+02:002007-05-27T00:12:00.000+02:00What a wonderful recipe and beautiful mosaic. It's...What a wonderful recipe and beautiful mosaic. It's been such a delight reading your recipes.Trufflehttps://www.blogger.com/profile/12045183484202678148noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-86736046105609876912007-05-26T22:53:00.000+02:002007-05-26T22:53:00.000+02:00happy 'herb' birthday!- anne, menuism.com internhappy 'herb' birthday!<BR/><BR/>- anne, menuism.com internanniehttps://www.blogger.com/profile/08822278010338114896noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-7163618871020049752007-05-26T15:32:00.000+02:002007-05-26T15:32:00.000+02:00I love the mosaic!Quince! I've heard of quince but...I love the mosaic!<BR/><BR/>Quince! I've heard of quince but I'm not sure I've ever even seen quince. Your quince stew looks very good though! <BR/><BR/>-Elizabeth<BR/><BR/><BR/>P.S. I see from the wikipedia article that quince seeds are poisonous. And that quince <I>requires</I> a period below 7C in order to flower properly! And that it can be eaten raw if it has been frozen.<BR/><BR/><A HREF="Elizabethhttps://www.blogger.com/profile/08818302133113874649noreply@blogger.comtag:blogger.com,1999:blog-20759216.post-89015653125940813822007-05-26T14:58:00.000+02:002007-05-26T14:58:00.000+02:00The mosaic is just amazing. Of course each of you...The mosaic is just amazing. Of course each of your photos alone is amazing, but seeing a whole collection of them together, Wow! Really stunning. Thanks for your support for the event. It's the wonderful entries people like you produce every week that keep Weekend Herb Blogging interesting, not anything I've done. And I do agree, it's been such a learning experience for me too. <BR/><BR/>CanKalyn Dennyhttps://www.blogger.com/profile/02499065771517548587noreply@blogger.com