Comments on: Bourbon, wine, cream, mushrooms & pork – need I say more?

By: feliz

feliz — Wed, 09 Jun 2010 13:04:59 +0000

I decided to make it for my (Italien ) parents in law. Wish me luck

By: Queen of Quirky approved Valentines Day gifts for the guys « Queen of Quirky

Thu, 07 Jan 2010 00:07:51 +0000

[...] May I be so bold as to recommend one of my personal favorites? [...]

By: I went to the DMV today and I didn’t implode « Queen of Quirky

I went to the DMV today and I didn’t implode « Queen of Quirky — Thu, 29 Oct 2009 03:35:06 +0000

[...] yesterday. For the second time. After I paid taxes from 2003 and skirted around having to get an emissions test on the poor thing. (A tax assessor in Wilson County, NC was very kind in helping me wade through [...]

By: Golly Gee, it’s a Quirky Blog « Queen of Quirky

Golly Gee, it’s a Quirky Blog « Queen of Quirky — Fri, 02 Oct 2009 21:18:57 +0000

[...] thanks for stopping by. Come back whenever you want, and you really should try this mushroom cream sauce. It’s just that good. Possibly related posts: (automatically generated)Blog ConsciousNow [...]

By: The Mushroom Channel (Jessi)

The Mushroom Channel (Jessi) — Thu, 01 Oct 2009 14:08:08 +0000

Oh yes, this is definitely being featured in today’s round-up. Two of our new friends AND a gorgeous mushroom recipe. Done and Done.

By: justquirky

justquirky — Wed, 30 Sep 2009 18:37:03 +0000

Well, Elise, you make me feel much better about my fires. But I’ll never be as talented in the kitchen as you, that’s for sure.

Keep posting these great recipes for us. That one was amazing – whether you wrote it, or found it.

By: Elise

Elise — Wed, 30 Sep 2009 17:13:39 +0000

Oh my, indeed I have had a kitchen fire. Heated oil in a cast iron pan way too hot. Melted the side of my landlord’s refrigerator years ago. Learned my lesson though! Do not heat oil in a cast iron pan on HIGH. Also had a major churro “explosion” trying to make those Mexican pastries last year. For months we were picking churro guts off the ceiling.

So glad you liked the recipe. Can’t take credit for it, it came from some clipping, the source of which has been long lost.