Thanks for that … and my apologies for being so blunt … and my gratitude for reacting to it so quickly, it’s amazing to meet someone who responds positively and with care. That is rare these days.
It’s a world of difference to see the recipe all laid out in one page, even one image. I learned a long time ago from an Italian cook that everything about cooking or serving food should be simple and to the point. You start with good ingredients and you do as little to them as possible to make your finished product.
Wow … Your reaction impressed me so much that I’m now going to now try this recipe.
A lot of the time you can link directly to the recipe within the ‘Four score and seven years ago my gran’pappy used to…’ content. Sometimes there will be a print version of the recipe which is even better if you can directly link to that.
Thanks for that … and my apologies for being so blunt … and my gratitude for reacting to it so quickly, it’s amazing to meet someone who responds positively and with care. That is rare these days.
It’s a world of difference to see the recipe all laid out in one page, even one image. I learned a long time ago from an Italian cook that everything about cooking or serving food should be simple and to the point. You start with good ingredients and you do as little to them as possible to make your finished product.
Wow … Your reaction impressed me so much that I’m now going to now try this recipe.
A lot of the time you can link directly to the recipe within the ‘Four score and seven years ago my gran’pappy used to…’ content. Sometimes there will be a print version of the recipe which is even better if you can directly link to that.