Comments for Home in the Country

Comment on This Week’s Recipe: Fresh Strawberry Pie by Kathleen

Kathleen — Fri, 03 Jul 2009 15:24:05 +0000

That photo has my mouth watering! I will have to make this pie over the weekend. I went to college in PA and this type of strawberry pie was always on the menu, uncooked berries bound together with a thickened berry puree. I’d forgotten all about it until I saw your photo. Top it off with fresh whipped cream and I can’t think of anything better! THANKS!

Comment on Road Trip - Southbound by Ruth Ketay

Ruth Ketay — Fri, 03 Jul 2009 04:49:05 +0000

JOAN…YOU’RE SO IT…HOT…AND SO AU COURANT!

Thanks for all the tips…can’t wait to see the latest at the Botanical Gardens.

Comment on LISTEN UP! The Body Holds Great Wisdom by Rosey

Rosey — Fri, 26 Jun 2009 18:38:28 +0000

Very sound reflection and advice

Comment on Wild Hive Farm Bakery & Cafe in Clinton Corners by Erin

Erin — Sat, 20 Jun 2009 19:29:24 +0000

We used to buy Wild Hive products from Don at the Poughkeepsie Farm Project, and then at Adams. We were thrilled when the cafe opened, and had an absolutely delicious meal there a few weeks ago. The food was outstanding and incredibly filling, and the service was great as well.

Comment on Road to Nutrition by Juliette Dominguez

Juliette Dominguez — Tue, 16 Jun 2009 20:37:06 +0000

As a long-time friend (and occasional client) of Caroline Phipps, I cannot endorse her, or her wonderful services, enough. She has revolutionized my eating, physical & well-being habits over this past year, and I have never been healthier (or happier!). Plus she has managed to, without any faddy or starvation-like methods, reverse the extra weight gain which had been creeping onto me the last few years. Caroline’s approach is practical, smart, intuitive, and she is worth her weight in GOLD.

Comment on “Belly Up to the Bar” at Red Devon by Marge Blaine

Marge Blaine — Fri, 29 May 2009 11:42:13 +0000

We discovered the Red Devon about a month ago after a review appeared in one of the local magazines. We’re weekenders, and have starting making the Red Devon our regular lunch stop on the way up and occasional brunch destination on the way back. We can also stock up on local cheeses, house made soups, spreads, salads, freshly-baked breads and amazing pastries and cookies.

Comment on Recipe of the Week: Moroccan Chicken Salad by Agnes Scofield

Agnes Scofield — Thu, 28 May 2009 22:54:43 +0000

I’ve discovered a way to cook boneless chicken breast that results in silkily tender white meat that can be used in hot or cold dishes which require sliced or diced boneless chicken:

1)Place chicken 6 or 8 half bonelss chicken chicken breasts (with or without skin) in an ovenproof pan with a cover.

2)Place the pan with the chicken on the middle rack of a turned-off oven.

3)using a pitcher pour tepid water or broth over chicken breasts so that they are entirely covered.

4)Close the oven, set the temperature at 215 degrees, and let cook undisturbed for an hour and a half.

Comment on IT’S HERE!!! by Sylvia Kaminsky

Sylvia Kaminsky — Fri, 22 May 2009 12:31:15 +0000

I absolutely LOVE your e-mails and the information you provide about events, restaurants and activities in and around town.

Thanks so much!

Comment on Aurelia Restaurant…the Real Thing! by Laura Avella

Laura Avella — Sat, 16 May 2009 21:40:23 +0000

We stopped in for a late bite at Aurelia and were so pleasantly surprised. They have one of those menus where everything sounds appealing. The food combinations are really interesting and delicious (try the kale salad!), the atmosphere is relaxed, and the service is attentive. We’ll definitely be back.

-Laura & Chuck
Brooklyn, NY

Comment on Edible Hudson Valley Magazine by Twitted by EdibleHudson

Twitted by EdibleHudson — Sat, 09 May 2009 00:11:36 +0000

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