Comments on: Sweet inspiration http://marriedwithdinner.com/2007/04/23/sweet-inspiration/ The continuing adventures of a couple of San Francisco food dorks Fri, 19 Mar 2010 00:30:41 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Married …with dinner » Blog Archive » A slice of life http://marriedwithdinner.com/2007/04/23/sweet-inspiration/comment-page-1/#comment-85867 Married …with dinner » Blog Archive » A slice of life Sat, 19 Apr 2008 07:11:22 +0000 http://marriedwithdinner.com/archives/731#comment-85867 [...] When I read that Shuna Lydon was teaching her legendary pastry tutorial — a class that, by her own admission, she’s taught so many times she’s lost count — I leapt at the chance to sign up. The last time I had the pleasure to learn at her elbow, I picked up countless little tricks for making outrageously tasty seasonal fruit desserts. [...] [...] When I read that Shuna Lydon was teaching her legendary pastry tutorial — a class that, by her own admission, she’s taught so many times she’s lost count — I leapt at the chance to sign up. The last time I had the pleasure to learn at her elbow, I picked up countless little tricks for making outrageously tasty seasonal fruit desserts. [...]

]]> By: Rebecca http://marriedwithdinner.com/2007/04/23/sweet-inspiration/comment-page-1/#comment-65123 Rebecca Sat, 05 May 2007 19:04:19 +0000 http://marriedwithdinner.com/archives/731#comment-65123 What a simple solution! Especially the parchment part. I need to do that under my fruit pies; the crisps and cobblers don't seem to bubble over as much. BTW, did you notice the raw rhubarb compote on Culinate this week? It was seasoned with rosemary, just like what you made. I had never heard of that combination before, and now twice in as many days. What a simple solution! Especially the parchment part. I need to do that under my fruit pies; the crisps and cobblers don’t seem to bubble over as much. BTW, did you notice the raw rhubarb compote on Culinate this week? It was seasoned with rosemary, just like what you made. I had never heard of that combination before, and now twice in as many days.

]]> By: Anita http://marriedwithdinner.com/2007/04/23/sweet-inspiration/comment-page-1/#comment-64922 Anita Fri, 04 May 2007 01:38:17 +0000 http://marriedwithdinner.com/archives/731#comment-64922 Hi, Rebecca: You can actually see the trick in the top photo -- simply place a rimmed cookie sheet under the baking dish. Even better, you can line the tray with parchment. It's so simple, it makes you smack your forehead. Hi, Rebecca:

You can actually see the trick in the top photo — simply place a rimmed cookie sheet under the baking dish. Even better, you can line the tray with parchment. It’s so simple, it makes you smack your forehead.

]]> By: Rebecca http://marriedwithdinner.com/2007/04/23/sweet-inspiration/comment-page-1/#comment-64917 Rebecca Fri, 04 May 2007 01:06:27 +0000 http://marriedwithdinner.com/archives/731#comment-64917 So what was the trick for keeping the oven clean?! I need that trick! So what was the trick for keeping the oven clean?! I need that trick!

]]> By: Anita http://marriedwithdinner.com/2007/04/23/sweet-inspiration/comment-page-1/#comment-63946 Anita Wed, 25 Apr 2007 05:05:39 +0000 http://marriedwithdinner.com/archives/731#comment-63946 Sharp eyes, Laurie. The green bits are chopped rosemary, and they add the most delicate, haunting flavor to the crumble. Sharp eyes, Laurie. The green bits are chopped rosemary, and they add the most delicate, haunting flavor to the crumble.

]]> By: Laurie http://marriedwithdinner.com/2007/04/23/sweet-inspiration/comment-page-1/#comment-63779 Laurie Tue, 24 Apr 2007 12:44:00 +0000 http://marriedwithdinner.com/archives/731#comment-63779 I'm glad to hear you're a rhubarb convert! We've been eating rhubarb crumble as much as possible. (I greatly prefer straight rhubarb over strawberry-rhubarb, and strawberries aren't in season here yet anyway.) I spotted the secret ingredient, but have no idea what the green bits are. I’m glad to hear you’re a rhubarb convert! We’ve been eating rhubarb crumble as much as possible. (I greatly prefer straight rhubarb over strawberry-rhubarb, and strawberries aren’t in season here yet anyway.) I spotted the secret ingredient, but have no idea what the green bits are.

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