tag:blogger.com,1999:blog-8516879242079625503.post814498178597518369..comments2023-12-17T04:38:24.157-06:00Comments on swirl and savor: Pasta with Fresh Lemon, Cream and ChanterellesUnknownnoreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8516879242079625503.post-36951172347799917322019-03-19T07:33:00.278-05:002019-03-19T07:33:00.278-05:00As always your articles do inspire me. Every singl...As always your articles do inspire me. Every single detail you have posted was great. <a href="https://www.trufflecart.com/frais-en-saison" rel="nofollow">truffes congelées</a>Jack Johnnyhttps://www.blogger.com/profile/09933608625883364901noreply@blogger.comtag:blogger.com,1999:blog-8516879242079625503.post-84687574844112204832011-08-08T13:31:54.860-05:002011-08-08T13:31:54.860-05:00surprisingly not too rich. The acid from the lemo...surprisingly not too rich. The acid from the lemon juice and wine seemed to balance it out, and that cream is to die for! and I haven't forgotten your meatballs, might be able to make them this weekend....it is quite a process but totally worth it!Anonymoushttps://www.blogger.com/profile/07301943168858954131noreply@blogger.comtag:blogger.com,1999:blog-8516879242079625503.post-68096110452526528532011-08-08T07:44:41.769-05:002011-08-08T07:44:41.769-05:00I love pasta and mushrooms - other than spaghetti ...I love pasta and mushrooms - other than spaghetti and meatballs (which btw you still owe me a dinner of for reasons that are foggy to me now but still remain sound) but I'm reticent about any pasta that has cream as a base - it always makes me feel crummy after eating - was this too rich? I like the lemon and chanterelle part.Rachel Dangermondhttp://www.dangermond.orgnoreply@blogger.com