tag:blogger.com,1999:blog-18042094.post113327657695151105..comments2024-03-13T02:26:51.821-07:00Comments on Deetsa's Diningroom: Gourmet-on-the-GoDeetsahttp://www.blogger.com/profile/02261827929150786107noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-18042094.post-1135789569877416842005-12-28T09:06:00.000-08:002005-12-28T09:06:00.000-08:00wow, i thought I lived in a remote area( small tow...wow, i thought I lived in a remote area( small town, 4k ppl in southwestern ontario), but Im not that far from London or MI. This was a huge culture shock from me as Im from California. It must be worse for you.Randihttps://www.blogger.com/profile/06706134539834283798noreply@blogger.comtag:blogger.com,1999:blog-18042094.post-1133446897180674862005-12-01T06:21:00.000-08:002005-12-01T06:21:00.000-08:00Hey sweetnicks, nice to meet a fellow chevre fan! ...Hey sweetnicks, nice to meet a fellow chevre fan! I'm really starting to be glad at how the picture turned out<BR/><BR/>Hiya michelle--the question wasn't dumb. I really didn't know the answer either so I did a search and it was as I surmised. The water's steam makes the eggs fluffier. Apparently milk doesn't do the same. As for being graceful... LOL you don't know me well. Thing is, I don't turn it! It never asks for that in the recipe so I don't. That's probably my saving grace. So if you're willing to have the egg mix on top to be not quite cooked yet, drop in the filling on half the omelette, use TWO spatulas to flip the top over the mix, and let cook for a couple minutes. I cut it in the pan in half. Then I slide each part out with a spatula onto a plate. Hope that helps??<BR/><BR/>Lisa--I found this recipe to be very very easy to prep for and plus I have about three hours before work. I get up at 5:30 am with my Frog so I can have some time with him before he goes to work. So I have a bit of time to do a few things if I want.Deetsahttps://www.blogger.com/profile/02261827929150786107noreply@blogger.comtag:blogger.com,1999:blog-18042094.post-1133414430978846942005-11-30T21:20:00.000-08:002005-11-30T21:20:00.000-08:00Nerissa--That really sounds good, and I'm very imp...Nerissa--That really sounds good, and I'm very impressed that you get the prep work done in the mornings...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18042094.post-1133396930577571932005-11-30T16:28:00.000-08:002005-11-30T16:28:00.000-08:00Can I ask a dumb question? Promise not to laugh? ...Can I ask a dumb question? Promise not to laugh? :) what does the water do? Just thin things out? Does this make it easier to turn b/c it spreads out more?Michellehttps://www.blogger.com/profile/02537200901718762277noreply@blogger.comtag:blogger.com,1999:blog-18042094.post-1133396785881738482005-11-30T16:26:00.000-08:002005-11-30T16:26:00.000-08:00Yum - I actually think I could scrounge up all of ...Yum - I actually think I could scrounge up all of these ingredients so this may be dinner tonight (one more day to payday!). Except that you make it sound so easy to turn it and make it beautiful and I know that I'm not nearly so graceful!Michellehttps://www.blogger.com/profile/02537200901718762277noreply@blogger.comtag:blogger.com,1999:blog-18042094.post-1133366032842570792005-11-30T07:53:00.000-08:002005-11-30T07:53:00.000-08:00Your picture is definitely making my mouth water, ...Your picture is definitely making my mouth water, and being a fan of chevre, this is definitely going on my list.Catehttps://www.blogger.com/profile/15301210229326791245noreply@blogger.comtag:blogger.com,1999:blog-18042094.post-1133359581940166042005-11-30T06:06:00.000-08:002005-11-30T06:06:00.000-08:00Awwww... poor Catherine :( I hope my eggs-celent...Awwww... poor Catherine :( <BR/><BR/> I hope my eggs-celent life is worthy to be lived through vicariously LOLDeetsahttps://www.blogger.com/profile/02261827929150786107noreply@blogger.comtag:blogger.com,1999:blog-18042094.post-1133320140607864282005-11-29T19:09:00.000-08:002005-11-29T19:09:00.000-08:00Harumph. Bad egg allergies suck. Living vicariousl...Harumph. Bad egg allergies suck. Living vicariously through Nerissa will have to do.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18042094.post-1133293157576279222005-11-29T11:39:00.000-08:002005-11-29T11:39:00.000-08:00Hi there darla,Right now I am living at the bottom...Hi there darla,<BR/><BR/>Right now I am living at the bottom of the North Coast region of B.C. I grew up in the Fraser Valley, near Vancouver. Afraid that isn't too close to where you grew up but closer, probably than most foodbloggers out there is cyberworld. <BR/><BR/>Thanks for making a visit here!Deetsahttps://www.blogger.com/profile/02261827929150786107noreply@blogger.comtag:blogger.com,1999:blog-18042094.post-1133282568684728272005-11-29T08:42:00.000-08:002005-11-29T08:42:00.000-08:00Oh yum that looks awesome! Thanks for stopping by ...Oh yum that looks awesome! Thanks for stopping by Messy Cucina, I will be back to visit you too! What part of B.C. or you from? I grew up just across the border from Grand Forks and have family in the Penticton/Vernon area.Darlainghttps://www.blogger.com/profile/14228613486500014524noreply@blogger.com