Comments on: Pasta e Fagioli and Spiced Nuts

By: Becky and the Beanstock

Becky and the Beanstock — Wed, 25 Mar 2009 13:52:27 +0000

You have fascinating neighbors! And a website that puts all food bloggers to shame, with your daily posts and all so well done! I just found your blog and after I get done poking my eyes out I’m going to read your archives. I love the spiced nuts and plan to make them for a Slow Food trivia night I’m heading to this weekend. Looking forward to digging around here.

By: Kathy

Kathy — Tue, 24 Mar 2009 16:48:57 +0000

with your kind permission, Julie, I’d like to include the Pasta Fagioli soup in my cookbook?

By: Manon from Ontario

Manon from Ontario — Tue, 24 Mar 2009 15:06:00 +0000

Penny: I think your question is for my maple fudge recipe…if so, I have a sugar shack, we make maple syrup and I make maple sugar, like our ancestors. Maple sugar is a delicacy and I make maple fudge with it, it is very popular and to die for.
But to answer your question, yes you could use brown sugar instead of the maple sugar.

Hope this answers your question.

MFO

By: sue.d

sue.d — Tue, 24 Mar 2009 04:39:37 +0000

So there I was casually browsing (read minutely examining every single thing) through a great little kitchen shop while on holiday in Whistler, when I stopped to look at their selection of cookbooks. This is a really small shop, and so the two shelves of cookbooks are very good quality, and I imagine very carefully selected. And YOU were there, right alongside Jamie Oliver. SO deservedly too!

Sounds like a fabulous dinner party, wish I was there.

By: Penny

Penny — Tue, 24 Mar 2009 02:19:49 +0000

What is maple sugar? Can brown sugar be used instead?

Julie you are awesome. Your sense of humor together with your savvy in the kitchen keep us all going!

Thanks for many fine reads, laughs, and recipes.