This is so fabulous. Thanks so much for featuring our farro Cynthia! I use your recipes weekly as I scramble to prepare food for my family. It is such an honor to have a mention.
November 9, 2010, 8:51 pm
I predict a motel stay their future....
November 9, 2010, 8:55 pm
Hi Cynthia! I just wanted to say thanks for this fantastic site and make a comment about farro. My first experience with it was up at Oddfellow's and it was so delicious, I've been making it ever since. It truly qualifies as my favorite grain now. In the batch I made last night I put carmelized onions, goat cheese and dry-cured olives. And this may sound weird, but I used just a spoonful of fresh salsa on top of my serving. Really good! Annette Romano
November 9, 2010, 9:09 pm
Sounds really good. Wondering if I could substitute Kamut? (by the way, great apron/blouse combo, Cynthia)
November 10, 2010, 10:23 am
The classic giblet gravy: Those perfect tiny morsels of pure turkey flavor suspended in a silky gravy that clings lovingly to everything and marries all flavors!
November 10, 2010, 4:50 pm
That sounds really good. I have a feeling you guys are going camping soon. Is that why you were doing a shoot outside on the news? Where did I see that? Anyway, fun stuff. Keep em coming.
November 10, 2010, 10:19 pm
My favorite Thanksgiving side dish is fresh cranberry relish made with raw cranberries, orange (peel and all), crystalized ginger and a few other items. Fresh and zingy!
November 11, 2010, 2:19 pm
Great post! I’m looking to make some changes in my own eating habits and learning to cook, so I appreciate your insight a lot! Thank you. I recently stumbled upon this blog like I did yours and I thought your readers may appreciate it: http://burisonthecouch.wordpress.com/2010/11/04/food-for-thought/ I’ve started to look for their stuff more regularly and I think I’m going to add your blog to my list as well. Thanks for the post!
November 11, 2010, 5:53 pm
I love any kind of chutney or cranberry relish--esp with orange and ginger, nuts, etc. YUM! Can't wait!!!
November 13, 2010, 12:26 am
I am having trouble finding emmer locally. What might be a good substitute in this recipe?
November 22, 2010, 7:50 am
Mary, You can try using whole spelt. Or click on the link to bluebird farms in the recipe and you can order this grain directly from them/
November 22, 2010, 9:22 am