tag:blogger.com,1999:blog-143171148754639501.post7997497409953590850..comments2023-06-08T07:50:34.854-04:00Comments on ..: Tracyhttp://www.blogger.com/profile/15582021471773630400noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-143171148754639501.post-51909389263402079412010-09-22T21:41:34.067-04:002010-09-22T21:41:34.067-04:00I really love the prose here.I really love the prose here.Lindsey Franceshttps://www.blogger.com/profile/13587651716617719682noreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-59823970058392084412010-09-17T14:19:32.666-04:002010-09-17T14:19:32.666-04:00Tart - We all just have to be brave, smell and tas...Tart - We all just have to be brave, smell and taste :)<br /><br />M. - A few weeks...my hero :)Tracyhttp://amusebouchefortwo.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-74024684369483514512010-09-17T13:23:42.308-04:002010-09-17T13:23:42.308-04:00I let my cream stay forever in the fridge and it a...I let my cream stay forever in the fridge and it always tastes ok, even few weeks past its expiration date :)<br /><br />and the pasta looks and sounds fantastic, combination of mushrooms, peas and prosciutto...mmm always delicious :)M.https://www.blogger.com/profile/04943454949713325564noreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-33426603524901622092010-09-17T10:07:08.056-04:002010-09-17T10:07:08.056-04:00Love it, Tracy. :-) I'm a crazy girl who uses ...Love it, Tracy. :-) I'm a crazy girl who uses things that are ohhhh so close to the overdue date too. :-) They always seem to work out fine! :-)RamblingTarthttp://www.ramblingtart.com/noreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-17673377588984151842010-09-16T20:37:53.795-04:002010-09-16T20:37:53.795-04:00elizabeth - We buy cream infrequently...although, ...elizabeth - We buy cream infrequently...although, lately I have been using it quite a bit...what, with scones and all...I love greek yogurt. I use it to dress salads that I bring for lunch. Delicious and quite guilt free.<br /><br />Amelia PS - Lately we've been trying to be very thoughtful about using everything up, not wasting. Next time, though, if in doubt, I'll suggest boiling down some milk instead :)<br /><br />Michele - Thank you. It was a blogger accident. I was playing around with the new formats and accidentally hit "apply". I had to scramble and wrestle up a reinvented Amuse-bouche for Two skin. Gotta love those kind of days.<br /><br />redmenace - It was tasty. I'm often a chicken. In fact, I would have thrown the cream away if it were any other day :)Tracyhttp://amusebouchefortwo.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-78780458948403448902010-09-16T20:05:46.479-04:002010-09-16T20:05:46.479-04:00You are a brave woman! I'm not sure I would ri...You are a brave woman! I'm not sure I would risk the cream, but feel free to call me a chicken. The dish, however, looks amazing!redmenacehttps://www.blogger.com/profile/14334441121491984365noreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-64482757426475404882010-09-16T19:08:01.171-04:002010-09-16T19:08:01.171-04:00You know how I love your daily communications abou...You know how I love your daily communications about what to make for dinner. Sounds great. Love your new format.Michele | Cooking At Homehttps://www.blogger.com/profile/00306628077661412905noreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-39226785601676382732010-09-16T10:36:10.783-04:002010-09-16T10:36:10.783-04:00how cute...the whole back-n-forth. I would just st...how cute...the whole back-n-forth. I would just stir in some milk and boil it down. I usually don't add cream to my pasta-prosiutto-e-piselli. Instead I "manteca" it (stir it with butter, Parmesan and some boiling water from the pasta). Then, I add a sprinkle of chopped parsley.Amelia PShttps://www.blogger.com/profile/10369970502817292944noreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-57810480944811347682010-09-16T10:03:04.281-04:002010-09-16T10:03:04.281-04:00We're not big milk drinkers, much less cream u...We're not big milk drinkers, much less cream users (as the husband is lactose-intolerant) so Greek yogurt is our dairy of choice--a dollop or two over pasta or lentils or beans gives you that creamy texture with much less guilt. I wonder how it would go with prosciutto?elizabethhttp://themanhattanfoodproject.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-4744454003598279962010-09-16T08:28:53.683-04:002010-09-16T08:28:53.683-04:00molly - You are very wise :)molly - You are very wise :)Tracyhttp://amusebouchefortwo.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-33265246139586247122010-09-15T23:51:53.733-04:002010-09-15T23:51:53.733-04:00Oooh, this sounds very River Cafe to me, i.e. perf...Oooh, this sounds very River Cafe to me, i.e. perfect!<br /><br />As for the cream, we call it Sour Cream after it goes completely clumps ;) Or, add a bit of buttermilk, let sit overnight, and bingo! Creme fraiche!mollyhttp://www.remedialeating.comnoreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-4411084777255923872010-09-15T16:43:25.235-04:002010-09-15T16:43:25.235-04:00Kath - We go through this every time there's c...Kath - We go through this every time there's cream in the house :)<br /><br />margie - We bought this cream at the farmers market (a local dairy) but usually we just buy a small container (organic) from the grocery store. Our state doesn't allow raw, so we're always stuck buying pasteurized.Tracyhttp://amusebouchefortwo.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-27954490171741334322010-09-15T15:26:50.902-04:002010-09-15T15:26:50.902-04:00Do you get your cream from a local dairy farm, or ...Do you get your cream from a local dairy farm, or at the store? I buy organic, pasteurized - not even raw/local - and it makes me realize how quickly cream can go bad.<br /><br />Oh, and your prosciutto looks out of this world - what a beautiful color! I love prosciutto with peas.margiehttps://www.blogger.com/profile/11101698380453421304noreply@blogger.comtag:blogger.com,1999:blog-143171148754639501.post-7677387081467077992010-09-15T15:04:34.640-04:002010-09-15T15:04:34.640-04:00I love that you have a specially designated cup. ...I love that you have a specially designated cup. I know that feeling just before you taste the cream on your finger, the fear of it tasting rancid and then the huge relief when it's fine. It looks like a very tasty use of week-old cream.Kathhttp://www.theordinarycook.co.uknoreply@blogger.com