Comments for Food on the Brain http://www.foodonthebrain.net Is it wrong when all your conversations end up about food? Sat, 31 Jul 2010 02:17:04 +0000 http://wordpress.org/?v=2.9.2 hourly 1 Comment on trying something new by Rachel http://www.foodonthebrain.net/2010/07/30/trying-something-new/comment-page-1/#comment-1561 Rachel Sat, 31 Jul 2010 02:17:04 +0000 http://www.foodonthebrain.net/?p=3831#comment-1561 Hooray! I'm so happy for you! Like Patricia, I find your photographs stunning. It really drew me into your site when I first discovered your blog. GOOD LUCK! Hooray! I’m so happy for you! Like Patricia, I find your photographs stunning. It really drew me into your site when I first discovered your blog. GOOD LUCK!

]]> Comment on trying something new by Jane Wyatt http://www.foodonthebrain.net/2010/07/30/trying-something-new/comment-page-1/#comment-1560 Jane Wyatt Fri, 30 Jul 2010 21:49:27 +0000 http://www.foodonthebrain.net/?p=3831#comment-1560 Jessamyn, Congratulations! I know you'll be happy with this decision. As I've said before, you have an artist's eye and can turn the seemingly ordinary into the extraordinary! Wonderful! Jessamyn,
Congratulations! I know you’ll be happy with this decision. As I’ve said before, you have an artist’s eye and can turn the seemingly ordinary into the extraordinary! Wonderful!

]]> Comment on trying something new by Myron http://www.foodonthebrain.net/2010/07/30/trying-something-new/comment-page-1/#comment-1559 Myron Fri, 30 Jul 2010 19:39:49 +0000 http://www.foodonthebrain.net/?p=3831#comment-1559 If you're unsure about what you're doing, that's natural. I'm not, though - I'm positive that you're doing the right thing. As the Dalai Lama is fond of saying, the purpose of our lives is to be happy. Do what you love, and please keep the good food coming. I'm excited for you. Fēlicitās! If you’re unsure about what you’re doing, that’s natural. I’m not, though – I’m positive that you’re doing the right thing. As the Dalai Lama is fond of saying, the purpose of our lives is to be happy. Do what you love, and please keep the good food coming. I’m excited for you. Fēlicitās!

]]> Comment on trying something new by JLN http://www.foodonthebrain.net/2010/07/30/trying-something-new/comment-page-1/#comment-1558 JLN Fri, 30 Jul 2010 18:21:53 +0000 http://www.foodonthebrain.net/?p=3831#comment-1558 I am so very, very proud of you for taking this leap. Yeah, it's scary. It's downright terrifying. But it is, in equal parts, inspiring. In short, it's the right thing to do. I sincerely believe that, and I am committed to doing all in my power to support you in this. I am so very, very proud of you for taking this leap. Yeah, it’s scary. It’s downright terrifying. But it is, in equal parts, inspiring. In short, it’s the right thing to do. I sincerely believe that, and I am committed to doing all in my power to support you in this.

]]> Comment on trying something new by Jessamyn http://www.foodonthebrain.net/2010/07/30/trying-something-new/comment-page-1/#comment-1557 Jessamyn Fri, 30 Jul 2010 17:55:00 +0000 http://www.foodonthebrain.net/?p=3831#comment-1557 Thanks, Rich! Thanks, Rich!

]]> Comment on trying something new by Jessamyn http://www.foodonthebrain.net/2010/07/30/trying-something-new/comment-page-1/#comment-1556 Jessamyn Fri, 30 Jul 2010 17:54:17 +0000 http://www.foodonthebrain.net/?p=3831#comment-1556 Wow, thank you! I am so grateful for the support I'm getting, especially from other people in the food world. Hope to see you two soon! Wow, thank you! I am so grateful for the support I’m getting, especially from other people in the food world. Hope to see you two soon!

]]> Comment on trying something new by r http://www.foodonthebrain.net/2010/07/30/trying-something-new/comment-page-1/#comment-1555 r Fri, 30 Jul 2010 17:40:48 +0000 http://www.foodonthebrain.net/?p=3831#comment-1555 these crossroads when we each at sometime take the incline and go to the mountain to proclaim: I be more, I can do more, I can take it farther [insert lynyrd skynyrd "Free Bird" full Friday job quitting version here] cheering section is down the hill on the right. these crossroads
when we each at sometime
take the incline
and go to the mountain to proclaim:

I be more,
I can do more,
I can take it farther

[insert lynyrd skynyrd "Free Bird" full Friday job quitting version here]

cheering section is down the hill on the right.

]]> Comment on trying something new by Patricia Eddy http://www.foodonthebrain.net/2010/07/30/trying-something-new/comment-page-1/#comment-1554 Patricia Eddy Fri, 30 Jul 2010 17:17:08 +0000 http://www.foodonthebrain.net/?p=3831#comment-1554 Your photographs are always stunning and I find your writing to be compelling and passionate. Good luck with this new adventure and if there's anything John and I can do to support you, please let us know. Your photographs are always stunning and I find your writing to be compelling and passionate. Good luck with this new adventure and if there’s anything John and I can do to support you, please let us know.

]]> Comment on saucy peas by EB http://www.foodonthebrain.net/2010/07/28/saucy-peas/comment-page-1/#comment-1552 EB Thu, 29 Jul 2010 20:53:47 +0000 http://www.foodonthebrain.net/?p=3845#comment-1552 Yum yum yum. One of my all time favorite dishes. I think it was the first Indian dish I ever tried. No need to be pretty when you taste that good! Yum yum yum. One of my all time favorite dishes. I think it was the first Indian dish I ever tried. No need to be pretty when you taste that good!

]]> Comment on saucy peas by JLN http://www.foodonthebrain.net/2010/07/28/saucy-peas/comment-page-1/#comment-1548 JLN Wed, 28 Jul 2010 20:32:47 +0000 http://www.foodonthebrain.net/?p=3845#comment-1548 When I think of all of the recipes from Madhur Jaffrey's Spice Kitchen that have entered our standard repertoire, I'm just amazed at how hard a book it is to find. It may only have 50 recipes in it, but it has to have the highest success rating of any cookbook we own. When I think of all of the recipes from Madhur Jaffrey’s Spice Kitchen that have entered our standard repertoire, I’m just amazed at how hard a book it is to find. It may only have 50 recipes in it, but it has to have the highest success rating of any cookbook we own.

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