Comments for The Alchemist

Comment on Planting Garlic, or, Daring to Hope by alchemygen

alchemygen — Fri, 06 Nov 2009 03:25:30 +0000

Ooh! You’ll have to stop by again in the spring and let me know how it’s going. I’m not so sure that 12 bulbs of garlic is really going to be all that impressive (I think we probably run through that in, oh, 12 weeks). But hey, it’s an experiment, right?

Thanks for commenting!

Comment on Planting Garlic, or, Daring to Hope by Wendy

Wendy — Fri, 06 Nov 2009 01:24:33 +0000

Good luck! I planted my garlic on Saturday… I always look at planting garlic as being optimistic… winters are long here in Maine… but I love the first signs of garlic and then the garlic scapes in spring.

Comment on Roasted Banana Coconut Bread with Rum-Soaked Raisins, or, a Post that Just Keeps Accidentally Getting Creepy by alchemygen

alchemygen — Fri, 23 Oct 2009 19:31:14 +0000

Hi, there,
Thanks for trying it! Yes, a little rum helps everything go down a little easier–everything from raisins to medicine to despair…I mean–raisins. Just raisins.

Seriously, though, thanks for leaving your comment–I do love this bread–it’s now my favorite banana loaf recipe.

Bye, Kyle!

Comment on Roasted Banana Coconut Bread with Rum-Soaked Raisins, or, a Post that Just Keeps Accidentally Getting Creepy by Dr. J. Kyle Howard

Dr. J. Kyle Howard — Mon, 19 Oct 2009 00:41:28 +0000

I am not a big fan of raisins but I had to try this anyway. This is addictive, the flavors, smells, and texture— what a delight to the senses. That shot of rum wasn’t bad either

Comment on Homemade Marzipan, or Hallelujah, Guys, I Just Invented Another Use for Leftover Almond Pulp! by alchemygen

alchemygen — Mon, 21 Sep 2009 18:51:49 +0000

Hi, Alex,

Thanks for reading! My gosh, it’s truly amazing how quickly you amass almond pulp when you’re making your own almond milk. You tell yourself that you’ll just throw this in the fridge/freezer and find a use for it before you make another batch next week, but…it rarely ever panned out for me. Marzipan was one good use, though an infrequent one for obvious reasons! I did make a dip out of it with herbs and spices and fresh garlic, lemon juice, scallions, etc., and the Boy liked it a lot (both as a dip and a sandwich spread), though it was too “hummus-y” for my tastes.

Good luck with the dehydrating part–I found it to be a really fine balance and I definitely spoiled a few batches before figuring out how to do it exactly right with my oven. I found it to be less problematic if I just froze the fresh pulp, then defrosted it the day before I needed it, hurried through the dehydration and grinding, and then made the recipe that day (to reduce the risk of spoilage). Sure, not exactly the “kosher” way to do it…but it worked for me.

Thanks again for reading, and all the best to you!

Genevieve

Comment on Homemade Marzipan, or Hallelujah, Guys, I Just Invented Another Use for Leftover Almond Pulp! by Alex

Alex — Sun, 20 Sep 2009 21:31:13 +0000

It’s funny, I came across this page searching for the freezability of marzipan after I had the idea of making marzipan from my leftover almond pulp. I only a couple of days ago ate marzipan for the 1st time, thanks to some Swiss houseguests, which happened to coincide with my sister asking me to show her how to make almond milk. I think I’m fated to make marzipan.

A little tip I came across, and I will find the link to the blog entry, said that you can dehydrate the almond pulp by layering it thinly on a baking sheet and putting it an oven with the light turned on. This worked seemingly well, except the layer of pulp was too thick and ended up spoiling before drying. The theory is sound, though, and for those who don’t have a dehydrator and don’t want to risk burning or toasting the pulp it is worth pursuing.

Here is the link: http://guiltykitchen.com/?p=47

Comment on Dairy-Free (and Soy-free, and Vegan, and sooooo EASY) Macaroni and Cheese by alchemygen

alchemygen — Thu, 10 Sep 2009 17:38:27 +0000

Hi, and thanks so much for your kind comment! I’m glad I’m able to help. Just a quick note–I used Earth Balance spread in the recipe, which does contain soy (I’m not soy-sensitive). If you want this to be soy-free, feel free to substitute olive oil (or any other healthy oil) instead. I actually just had this for dinner a few nights ago–it’s my go-to, once a month, no-guilt comfort food. You’ll find the sauce on its own is also great for vegetables and nachos (try adding some sliced jalapenos and a shake or two of cumin–yum!).

Do enjoy it!

All the best,

Comment on Dairy-Free (and Soy-free, and Vegan, and sooooo EASY) Macaroni and Cheese by Angela

Angela — Thu, 10 Sep 2009 02:42:12 +0000

THANK YOU SO MUCH!!! My daughter, son, and i are sensitive to dairy on 2 levels (lactose and protein), and my daughter is also sensitive to soy, so cheese if becoming an enemy we love around here!!! Also, a neighbor has a baby like us and she is nursing, so she has also given up cheese and soy.

I am making this recipe tomorrow!!! I am so excited!

Thanks so much!! God bless!
Angela

Comment on Sexy, and Yet, Unassuming. Of Course I Speak of Miso Honey Eggplant… by alchemygen

alchemygen — Sat, 11 Jul 2009 05:39:21 +0000

Thanks, Kari! Be sure to buy the **free-range** eggplant…bwa ha ha!

Comment on Sexy, and Yet, Unassuming. Of Course I Speak of Miso Honey Eggplant… by Kari

Kari — Sat, 11 Jul 2009 04:14:13 +0000

this is hilarious – you have quite the imagination

and mmmm, it sounds really good! I will try it! love me some eggplant…