« mezzaluna | Main | passato di carote e zucchine al levistico / carrot and zucchini soup with lovage »

July 10, 2010

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Audax Artifex

What an intriguing blog you have - so interesting and I learnt so much about the Italian spirit for life. Lovely photos and your writing style is so clear. Well done on this challenge.Cheers from the Audax in Sydney Australia.

Ivy

Simona, everything you make sounds amazing. I would surely like to try everything!!

Healthy Foods Blog

Honestly, I don't understand the title. I never thought that I could see impressive foods in here. I am very glad and thankful for sharing this entry to us.

- Tera

Baol

Ciao Simona!

Margie

What a beautiful trio of walnut dishes! Gorgeous photos. I don't think I've ever cracked a walnut shell without breaking the nut. And your made your own cheddar!! That's an achievement.

Ivonne

Simona,

Walnuts are my most favourite of all. Love it!

Simona Carini

Thanks, Audax for your kind words.

Thanks, Ivy.

Hi Tera. The title reflected the theme of the challenge. It is true that the photo doesn't show the walnut butter, which ended up in the dip. I am glad you enjoyed the post.

Ciao Baol! A quando le vacanze?

Hi Margie and thanks. Indeed, the walnut cheddar was worth the effort and the wait.

Glad to hear that, Ivonne.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Name: 
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook