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April 28, 2009


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Blogs are so informative where we get lots of information on any topic. Nice job keep it up!!

Everybody needs a good chimmichurri sauce. We always have to search high and low to buy a small, overpriced bottle here. Thanks for showing us how to make it! Tell us when you are in AZ - we will invite you over for some choripan w/chimmichurri sauce!

What a beautiful looking cookbook.

The food preference that surprised me the most about Chile was the penchant for kernel corn. Chilenos use it much more often than gringos. On sandwiches, too!

It's funny that so many of us discussed condiments on our blogs at the same time. I will bring some aji chileno and merquen spice when I return to the U.S. and send it to you if you are interested.

Rebecca, this makes me want to stand outside in the rain and grill a steak. Chimmichurri is a magical condiment. Funny that we're both talking about sauces today on our blogs. Thanks for the inspiration and education.

IACP is a great way to meet people who are serious about food -- not "foodies", but food professionals. How great that you were able to connect with this author at the conference.

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