eG Foodblog: hathor - Carpe Diem

[Susan in FL]

I can't thank you and applaud you enough, Judith. This one truly did leave me speechless. It was way more than worth the wait.

The very best to you and yours.....

[GourmetLight$]

Such a delight! Thank you so much for the trip,

[Abra]

Bravissima, Judith!

[Kouign Aman]

Oh my, thank you, thank you, thank you, a thousand thankyous! Oh, the stories, the photos, the food. Mille grazie!

I had just started reading "Under the Tuscan Sun" when your blog began. A lovely pair to enjoy together.

Someone asked about the persimmons. There are those intended to be eaten ripe and soft (like the ones in Racheld's south) and those intended to be eaten crispy, like the Fuju variety growing in my dad's yard. Those ones have a bit of a cinnamon taste to them.

Edited October 9, 2006 by Kouign Aman (log)

[doc slaughter]

Thank you very very much for a such a great week. Peace. Bill.