tag:blogger.com,1999:blog-6163770583663178916.post1916155768188174983..comments2024-03-24T16:27:53.205-04:00Comments on Stirring the Pot: Ruth Reichl's Parmesan Walnut Salad in Endive LeavesKimhttp://www.blogger.com/profile/08731435798319897025noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6163770583663178916.post-56444209585690087302018-10-14T20:45:38.174-04:002018-10-14T20:45:38.174-04:00Your salad looks so good and so pretty in the endi...Your salad looks so good and so pretty in the endive leaves. Great pick! <br />Thanks for sharing it with Souper Sundays too. ;-)Deb in Hawaiihttps://www.blogger.com/profile/12753889028487254096noreply@blogger.comtag:blogger.com,1999:blog-6163770583663178916.post-43404444410089570742018-10-08T09:41:53.949-04:002018-10-08T09:41:53.949-04:00Great salad! I like the term food nerd, wear it a...Great salad! I like the term food nerd, wear it as a badge of honor. One of Ruth Reichl's books is in transit for me, form the library, and I hope I can pick it up before the closures before the hurricane. It's headed right over Tallahassee :-(Tinahttps://www.blogger.com/profile/11261086731187286052noreply@blogger.comtag:blogger.com,1999:blog-6163770583663178916.post-89843792048030842952018-10-08T09:00:45.453-04:002018-10-08T09:00:45.453-04:00I did not remember this enormous Gourmet Cookbook ...I did not remember this enormous Gourmet Cookbook I have until you mention it. It reads like an encyclopedia with dog-ears and post-it notes all over, dating back to days I didn't cook. Now this is coming full circle. This is a salad I love to have any time. So colorful and flavorful.Shirley@EverOpenSaucehttps://www.blogger.com/profile/14650095023539440451noreply@blogger.comtag:blogger.com,1999:blog-6163770583663178916.post-41020958792554440532018-10-07T21:57:02.465-04:002018-10-07T21:57:02.465-04:00Your musings about your son are cute. I think if I...Your musings about your son are cute. I think if I bought that cookbook I would be overwhelmed but maybe I can check it out at the library. I think you chose a very good recipe to start. Diane Zwanghttps://www.blogger.com/profile/15322359690472197297noreply@blogger.com