Comments on: Ice Cream Fusion Reaction http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/ Thu, 20 Nov 2008 22:05:13 +0000 http://wordpress.org/?v=1.5.2 Comment on Ice Cream Fusion Reaction by: trinity http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/#comment-162 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/#comment-162 <span class="deleted-comment">This post has been removed by a blog administrator.</span> This post has been removed by a blog administrator.

]]> Comment on Ice Cream Fusion Reaction by: Barbara Fisher http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/#comment-161 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/#comment-161 Kris--let me know how the ice cream goes for you! Kris–let me know how the ice cream goes for you!

]]> Comment on Ice Cream Fusion Reaction by: Kris http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/#comment-160 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/#comment-160 Barbara:<BR/><BR/>Amy and I went to high school, in fact. I miss her lots, and we finally got back in touch about a year or so ago.<BR/><BR/>I'm planning to get out the ice cream maker and try some of that lovely Creme Glace Chinoise this week. *plots* Barbara:

Amy and I went to high school, in fact. I miss her lots, and we finally got back in touch about a year or so ago.

I’m planning to get out the ice cream maker and try some of that lovely Creme Glace Chinoise this week. *plots*

]]> Comment on Ice Cream Fusion Reaction by: ejm http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/#comment-159 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/#comment-159 I'm not really a dessert person either but... oh oh oh!! I so want to have your apple galette with the lavender-ginger icecream. Nice work!<BR/><BR/>-Elizabeth<BR/><BR/>P.S. Rats - only 20 minutes til dinner, I really don't think there's time to make the icecream for tonight! I’m not really a dessert person either but… oh oh oh!! I so want to have your apple galette with the lavender-ginger icecream. Nice work!

-Elizabeth

P.S. Rats - only 20 minutes til dinner, I really don’t think there’s time to make the icecream for tonight!

]]> Comment on Ice Cream Fusion Reaction by: Barbara Fisher http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/#comment-158 Wed, 31 Dec 1969 15:59:59 +0000 http://www.tigersandstrawberries.com/2005/04/16/ice-cream-fusion-reaction/#comment-158 Oh, yes, Judith, violets are blooming here, along with forsythia, flowering quince, flowering almond, cherry, plum and crabapple. And daffodils, hyacinths, tulips--the whole shebang.<BR/><BR/>Hey, Karyl--nice to meet you!<BR/><BR/>Advertising--well, part of my "selling" ability comes from making lavish-looking buffet setups for catering and suchlike. I probably would make an evil foodstylist, now that I think on it. I was already good at it before culinary school, but after working with folks who had worked with Martha Stewart, I have to admit that I can throw down and pretty up food with the best of them. <BR/><BR/>I would say I am sorry for torturing you, but really, I am happy that just photographs can stimulate hunger. Imagine what I could do if we could transmit scent over the net!<BR/><BR/>Kris--welcome! So you know Amy? That is awesome--I miss working with her. We always had fun together.<BR/><BR/>Creme Glace Chinoise sounds perfect for a name. I will have to edit this post and add that and credit you for it. Thank you! Oh, yes, Judith, violets are blooming here, along with forsythia, flowering quince, flowering almond, cherry, plum and crabapple. And daffodils, hyacinths, tulips–the whole shebang.

Hey, Karyl–nice to meet you!

Advertising–well, part of my “selling” ability comes from making lavish-looking buffet setups for catering and suchlike. I probably would make an evil foodstylist, now that I think on it. I was already good at it before culinary school, but after working with folks who had worked with Martha Stewart, I have to admit that I can throw down and pretty up food with the best of them.

I would say I am sorry for torturing you, but really, I am happy that just photographs can stimulate hunger. Imagine what I could do if we could transmit scent over the net!

Kris–welcome! So you know Amy? That is awesome–I miss working with her. We always had fun together.

Creme Glace Chinoise sounds perfect for a name. I will have to edit this post and add that and credit you for it. Thank you!

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