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March 02, 2008

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Julie

Welcome back! Sounds like a wonderful trip. It must be hard to return to cold and snow after having daffodils and blossoming trees. I know it would be for me. But of course it's always nice to be back in your home.

Julie (Too)

So glad to hear you had a gorgeous trip. And this recipe just hits the spot for me -- I have to figure out some new dishes for the vegetarian family up the street (I have a barter arrangement going where I cook for them)...

Lynn D.

This sounds like the perfect Sunday lunch. Welcome back; I'm eager to hear more about your trip. I'd also like to send you a wonderful English cookbook (as a loaner), so e-mail me your postal address.

MyKitchenInHalfCups

Glad you had a great trip! I don't recover as quickly as I'd like either.

stefanie

Lentils are one of the best foods on the planet. I just made tofu shepherd's pie for a dinner party that included vegetarian, dairy-free, and gluten-free guests. (Freezing the tofu first turns it into a strange and spongy repository for savory mushroom gravy.) It was pretty tasty and everyone was suitably impressed by this dish that catered to everyone's dietary fetishes.

Kimberly

I'm glad you had a wonderful trip. While I love lentils, my initial reaction to any sort of bean loaf is, well, skeptical. But, since you find it more delicious than therapeutic, I might have to give it a try.

the chocolate lady (eve)

Beans! Splendid!
I am guessing you toast the walnuts before powdering them, yes? and maybe some beer in the gravy if you haven't made stock?

lindy

You know Eve, I always toast nuts when doing some baking, yet I didn't even think of it here. That is an excellent idea. I'm sure beer would work with plenty of onions and some dried mushrooms for a gravy.

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