Comments on: Fresh Corn & Israeli Couscous Salad with Pine Nuts & Cilantro

By: Chanel J12

Thu, 10 Feb 2011 23:19:39 +0000

Do you agree that travel must one day revert to being a luxury

]]>

By: supra shoes

Mon, 01 Nov 2010 05:07:30 +0000

We would put the albums together with whatever material we could find in the factory.

]]>

By: supra shoes

Mon, 01 Nov 2010 04:29:25 +0000

We would put the albums together with whatever material we could find in the factory.

]]>

By: joy1709

Wed, 27 Oct 2010 05:28:49 +0000

It is my great honor to have the chance to look throught the nice and informative posts.Many thanks for sharing with us.Looking forward for more connotation piece from you!

]]>

By: buy viagra

Fri, 14 May 2010 12:56:08 +0000

When speaking of salad the first thing that comes to mind is a bowl of lettuce and tomato with oil and vinegar. You can change this picture.

]]>

By: SB

Thu, 20 Aug 2009 17:13:09 +0000

While I follow your blog regularly, I don’t thing I have ever left a note.
So, Hello.
The texture of our Israeli couscous looks amazing! While I often make mine with plumped Raisins and Saffron, the texture never comes out al-dente. I must try making it with stock instead of water!
It’s good to hear that 3rd degree(!) burn is healing well. I must admit though during this ‘time-out’ you are publishing some awesome recipes — like the one you created with poached egg and green tomatoes.
Also, entry level digital SLR (Single-lens reflex) cameras are coming down in price. Nikon D5000 along with 50mm 1.8 lens can be bought for around $800.

]]>

By: Drago

Wed, 19 Aug 2009 20:01:19 +0000

I called it “kwi-no-uh” once and learned my lesson very quickly. Whoops!
The Lumix cameras are a nice intermediate step if you want something more than a compact point-and-shoot, but aren’t ready to shell out $1,000+ for an SLR plus lenses. But whichever camera you’re currently using works well.

]]>

By: Ms. Glaze

Wed, 19 Aug 2009 09:55:47 +0000

John – Israeli couscous is sometimes called Large Pearl Couscous or Middle Eastern couscous. You can buy it in bulk at Whole Foods and it often comes prepackaged at most supermarkets. Check in the aisle close to the grains (rice, pasta) or maybe in the International aisle.
SAS – I think quinoa is a good sub for just about anything and everything. I love quinoa. Still wonder why it’s pronounced totally different from how it’s spelled….

]]>

By: John Lowe

Wed, 19 Aug 2009 08:28:41 +0000

Israeli couscous, where does one buy it? The recipe sounds great.

]]>

By: SAS

Wed, 19 Aug 2009 01:05:30 +0000

Wonder if this would work with quinoa, since couscous isn’t on a GF diet? Sounds like it’s worth a try, for sure…

]]>

By: Pam

Tue, 18 Aug 2009 17:38:29 +0000

Weel, I think your photography’s great with the camera you have. I also know how expensive the XLRs are too.
I’m glad the burn is getting better, but it will take time. Be sure to keep yourself hydrated.
I had a little incident with hot things myself. I was making a piece of jewelry & didn’t have my hair pulled back (for some reason). Yep, a piece of hair fell in front of the torch. Nothing was damaged…I just really need someone to trim up my new “bangs”. Boy, burnt hair smells really bad.

]]>

By: Ms. Glaze

Tue, 18 Aug 2009 14:25:46 +0000

By: Pam

Tue, 18 Aug 2009 13:18:02 +0000

Wow, I didn’t realize I had gotten so far behind reading your blog. All of the recipes look great & the photography is great too. Hope you’re healing nicely. How is your burn?

]]>