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Comments on: Keeping warm
http://kateflaim.com/2008/02/keeping-warm/
freelance writerThu, 15 Jan 2026 09:29:56 +0000
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http://kateflaim.com/2008/02/keeping-warm/comment-page-1/#comment-153247
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http://kateflaim.com/2008/02/keeping-warm/comment-page-1/#comment-153246
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http://kateflaim.com/2008/02/keeping-warm/comment-page-1/#comment-153245
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By: brooke
http://kateflaim.com/2008/02/keeping-warm/comment-page-1/#comment-347
Mon, 11 Feb 2008 19:24:02 +0000http://katek.wordpress.com/?p=365#comment-347apparently I am eating airplane food? I don’t know…he won’t tell me anything! if I coooould cook, I would be making lightly breaded, sauteed tilapia in a lemon wine sauce with braised brussel sprouts and cauliflower puree (with a bit of saffron to give it a bit of smokiness). I made a variation of the volcano cake (which M also loves) with a red velvet cake and a chocolate mouse filling. It was stupendous! And not as heavy as a normal volcano cake.
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By: Beth
http://kateflaim.com/2008/02/keeping-warm/comment-page-1/#comment-346
Mon, 11 Feb 2008 18:12:43 +0000http://katek.wordpress.com/?p=365#comment-346I agree with you about avoiding restaurants on ‘event’ nights.
We’re debating between lamb chops and a luscious smoked salmon pasta that is appropriately pink. I bought a split of nice Champagne, which is all we ever want anyway, and a tiny wedge of Delice du Bourgonne to go with it. We’ve learned not to to load up on the appetizers though that is one way to go; just have appetizers and forget fixing dinner!
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By: Henna
http://kateflaim.com/2008/02/keeping-warm/comment-page-1/#comment-345
Mon, 11 Feb 2008 16:35:43 +0000http://katek.wordpress.com/?p=365#comment-345We are having grilled pork loin with cranberry rosemary sauce, brown butter broccoli and roasted red potatoes.
I am going to attempt creme brule’ for dessert. I can’t wait to try out my new torch!