Comments on: Pork Roast, Gravy, & Carrots: A Cool Kitchen

By: Amy Green

Amy Green — Tue, 23 Jun 2009 20:00:11 +0000

Jenny – Thanks for stopping by! My all time favorite sugar substitute is fresh fruit. It is really the best way for me to stay off the sugar.

Rachel – I've been excited about Cook the Books all day! I'm going to get the book and see what I can cook up. Honestly, I'm a little *scared* about the chinese theme but it will be a fun challenge.

Sophie – Yes, browning the meat adds tons of flavor. When I'm in a rush or just feeling lazy (it happens…hate to admit it) I skip the browning part. My hubby LOVES comfort food, so I have gotten lots of practice in that category.

By: Sophie

Sophie — Tue, 23 Jun 2009 14:34:53 +0000

Tasty, classic comfort food . You know I have never tried browning anything before cooking it…one thing I do want to try is using a pressure cooker again! Your tasty meals are tempting me to try again!

By: Rachel

Rachel — Tue, 23 Jun 2009 02:02:49 +0000

Someday I'll get a pressure cooker and join in the fun. They do sound useful.

Thanks for your comment at the Crispy Cook about my Cook the Books post. Anyone can join in the fun with our little group. You just read the designated book, cook up something inspirational and blog about it, so feel free to join us. For the next round, we are all going to read Nicole Mones' novel "The Last Chinese Chef".

By: Jenny

Jenny — Tue, 23 Jun 2009 00:46:25 +0000

Thanks for the comment, I had not seen your blog before, I love it! I need to cut way back on sugar

By: Amy Green

Amy Green — Mon, 22 Jun 2009 23:20:44 +0000

You're welcome! So glad to have the opportunity. I'll make sure to include a reminder in Monday's post.