Comments for Easier Than Falling Off a Log

Comment on Curry Chicken Puffs by camille

camille — Wed, 25 Aug 2010 12:57:27 +0000

This is precisely why I brought them to a party – if I had kept them at home, the risks would be too great!

Comment on Curry Chicken Puffs by Rose

Rose — Wed, 25 Aug 2010 02:39:13 +0000

I’m speechless… I’d probably do something horrible, like eat the whole thing in one sitting.

Comment on Green Onions in Phyllo Pastry by Easier Than Falling Off a Log » Curry Chicken Puffs

Easier Than Falling Off a Log » Curry Chicken Puffs — Sun, 22 Aug 2010 21:37:51 +0000

[...] had on hand, rather than actual editorial decisions. I had phyllo left over in the freezer from the green onions in phyllo, and I’ve only got regular hot sauce and not sweet chili sauce. I don’t think the hot [...]

Comment on Queso Chicken Pasta by camille

camille — Fri, 13 Aug 2010 01:21:14 +0000

Oh maaaaan. I thought I’d expunged all of that – had a bit of trouble right around when I updated my version of WordPress after being about a year out of date (I guess malicious codewriters don’t bother with old stuff). Oh well, back into the trenches, I guess.

Comment on Queso Chicken Pasta by Rose

Rose — Thu, 12 Aug 2010 19:21:31 +0000

Whoooooa, that looks like a delicious bowl of comfort!

Also, I don’t know if you’re aware of this – but when I visited your site I got this error pop up (http://avocadobravado.net/stuff/brokenrecordfoodblog.png). Maybe there’s something fishy in your code?

Comment on Queso Chicken Pasta by camille

camille — Wed, 11 Aug 2010 15:08:36 +0000

That sounds fantastic, actually. And anyway it’s summer, it’s hot out (here, anyway), so minimal actual cooking is an idea whose time has come!

Comment on Queso Chicken Pasta by The Anthology

The Anthology — Tue, 10 Aug 2010 18:54:03 +0000

This looks so, so delicious.

You’d be so proud of me, Cam. I ACTUALLY COOKED! Quinoa mixed with a Turkish Shepherd’s salad. So really the cooking part was minimal. But still. I was in the kitchen. Making things.

*Kelsey

Comment on Oven-Roasted Mexican Chicken by camille

camille — Mon, 19 Jul 2010 00:32:00 +0000

They really are a perfect size, aren’t they? You can just have however many you need. And there’s the leftovers scenario, or you can just freeze the rest without feeling ridiculous for freezing part of a chicken breast, for instance.

Comment on Oven-Roasted Mexican Chicken by Meg

Meg — Thu, 15 Jul 2010 22:58:43 +0000

Gah! Sorry to hear about your ordeal. That sounds positively dreadful.

But the spice blend for the chicken sounds delightful. I LOVE using tenderloins, so even without your disclaimer, I wouldn’t have thought you’d made shriveled chicken. (Is that another recipe? Ha!) Anyway, tenderloins are great because you can defrost as many as you want really, really quickly and get a perfect amount of meat for however many you are feeding that night. With the frozen chicken breasts, 1 is too little for me and the husband, but 2 is too much. Frequently, the leftovers from that aren’t enough for a lunch of any substance, either. So…yeah….we use the tenderloins because the portion control is much tighter. I’ll defend your chicken choices to all who dare challenge them!!! (I’m feeling very protective today.)

Comment on Beef and Potato Pasties by camille

camille — Wed, 07 Jul 2010 02:40:57 +0000

The crust was definitely the best here! And with all that butter, flakiness was practically guaranteed.