Comments for Kristin Janz

Comment on Seriously, Mollie Katzen? by DeDe

DeDe — Thu, 28 Mar 2013 18:06:49 +0000

I ran across your post when I was trying to find the Lasagna al Pesto recipe without my copy of the Enchanted Broccoli Forest at hand. It’s a favorite recipe of mine … though I’ve never gone so far as to make my own noodles! I was laughing about the spinach chopping. I’ve ended up with little bits all over the counter, the floor, my hair … anything it can find to stick to. If this recipe become one of your favorites, I highly recommend a pair of chopping scissors (mine are from Pampered Chef). It takes a lot less time to chop, and all of the bits stay in the bowl. Also, pine nuts make a great substitution for the sunflower seeds. Yummy!

Comment on As the Romans cooked by Kristin

Kristin — Fri, 01 Mar 2013 20:17:57 +0000

Thanks for commenting, Jake! I did go back and add links to a couple of earlier posts on cooking ancient Roman recipes; hopefully I’ll have the chance to make and blog about some other recipes soon.

Comment on When in Rome … or not by As the Romans cooked

As the Romans cooked — Fri, 01 Mar 2013 20:16:10 +0000

[...] Giacosa’s cookbook tends to suggest ricotta when an ancient recipe calls for cheese, and allows the cook to decide how they’re going to prepare their stock. The recipes generally sound more authentic, and more likely to taste good. Donald and I have prepared her pork stew with apples, and globi. The pork stew is from Apicius, and the globi are a dessert fritter from Cato. Both were fairly successful, and I’ve written about this meal elsewhere on my blog. [...]

Comment on Conditum paradoxum by As the Romans cooked

As the Romans cooked — Fri, 01 Mar 2013 20:14:26 +0000

[...] as much as she does. Her recipes have a lot of pepper, too, but, judging from our experience with conditum paradoxum, one of the few Apicius recipes to provide quantities, Romans liked their [...]

Comment on As the Romans cooked by Jake

Jake — Thu, 21 Feb 2013 23:48:51 +0000

Great post. I found it while looking for comparisons between Giacosa’s “A Taste of Ancient Rome” and Grainger’s new “Cooking Apicius”. I would really enjoy any future posts in which you discuss cooking recipes from either.

Comment on Donald’s in Nature! by Kristin

Kristin — Sat, 09 Feb 2013 22:25:25 +0000

Apparently Americans tend to use that comma more often than the British (not sure about Canadians). It’s also called the Harvard Comma.

Comment on Donald’s in Nature! by Donald S. Crankshaw

Donald S. Crankshaw — Wed, 06 Feb 2013 20:00:09 +0000

That was Nature. I still put the comma there whenever I spell it out.

Comment on “Clear Skies in Pixieland” now available in Kindle edition by Heide

Heide — Thu, 27 Dec 2012 13:32:34 +0000

That would be me. Hope others follow.

Comment on The Curious Case of the Shoemaker’s Daughter by Kristin

Kristin — Sun, 23 Dec 2012 17:14:11 +0000

Thanks for the link, Pam! That was cool. I’ll have to hope someone makes a movie of the novel.

I’m pretty sure my story isn’t similar at all to the novel. The novel seems to be a straightforward historical fiction about Italian immigrants coming to America and their lives here. And the story’s a secondary world fantasy about an 8-year old girl with magical powers. But I guess it’s possible that some people buy it just on the off chance that it’s a little bit like the novel?

Comment on The Curious Case of the Shoemaker’s Daughter by Kira

Kira — Sat, 22 Dec 2012 01:59:52 +0000

I wonder if the stories are similar at all? I know that sometimes when I really love a story, especially one that is a “fast read” I have trouble moving on to the next thing. Maybe it’s not so much a mistake as a desire to read another story in an even slightly similar universe? Either way, your self-publishing experiment sounds cool.