January 2010

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Creme de la Mode

Dear Well Fed.

We love your site and decided to feature it on our blog today. Please have a look if you get the chance!


The Creme Girls


Wow! Thank you so much! I'm so flattered that you enjoy the site and that you cook from it. You just made my day.


Yum! There is nothing like homemade salsas...and those pictures are droolworthy. Happy Cinco de Mayo!


I absolutely love that roasted flavor in salsas. And the chipotle salsa sounds great if it's not too spicy!


Those salsas look really good!


Doesn't Rick Bayless have the best recipes? I think I make something from Mexican Everyday 3 or 4 times a month, which is saying a lot since I live alone and can make a few meals out of cooking one night.

I live near enough to Chicago that I've also been to Frontera Grill a few times (and I have access to all the same ingredients he uses. If you are ever in Chicago, GO! He's been at the restaurant every time I've been there and it's just delicious.


Those salsas look delicious. I'm glad I'm not the only one who doesn't feel the love for pico de gallo. I'd choose chipotle tomatillo any day!!


By the way, I love your writing and was wondering if you would be interested in having your work featured as a Guest Blogger for the new food-centric website eatNation (www.eatnation.com)?

Please email me if you are interested!


Niall Harbison

Hi There. I have just been looking through your blog and it is excellent. I have now bookmarked it and will be a regular reader. I especially like the design and the photos. I am a blogger myself and have set up a site called http://www.ifoods.tv where bloggers and foodies can share their photos and drive traffic to their own blog. Would love to see some of your great photos on there! Keep the great work up on the blog. Cheers!


Oh yeah, I'm making the jalapeno salsa, too. Thanks!


Just had to say how awesome the roasted jalapeno salsa was! I extended it with a few roasted tomatillos, and I removed the seeds and ribs from half of the peppers. It was still hot, but not overwhelming. Thanks for the recipe!

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