Comments on: the cost of spring

By: Mexican foodie

Mexican foodie — Fri, 30 Jul 2010 18:19:02 +0000

Wow! I am gonna try this recipe very soon for my family! Thanks a lot for a really nice Mexican food treat!

By: jenyu

jenyu — Thu, 11 Mar 2010 18:26:06 +0000

Eesh – my first tortilla stuck to that pan. That’s not a nonstick pan. My second one was much better, I used a nonstick pan for it (but didn’t photograph it – sometimes there isn’t time). The recipe specifies a non-stick pan, so definitely use that.

By: Eesh

Eesh — Wed, 10 Mar 2010 00:52:25 +0000

Yes, they are all fine, thank you. I have a question about this recipe. While it has turned out SO delicious every time I’ve made it, it always sticks to the pan, although I use one exactly like yours in the pictures above. What do you think I might be doing wrong?

By: Stephanie Manley

Stephanie Manley — Sat, 06 Mar 2010 15:41:13 +0000

If I had some potatoes in my house, I would walk into my kitchen and prepare this dish right now. This is a fabulous looking dish.

By: jenyu

jenyu — Thu, 04 Mar 2010 20:01:21 +0000

Aran – aww, thanks. Thank YOU for the recipe, I truly love it (and so does Jeremy – I’ve made it three times!!)

Perez – isn’t that a frittata when it’s finished in the oven? Either way, it’s goooooooood :) Mmm, chorizo – sounds awesome.

Barbara – are they loading now? I seem to get them w/o problem.

Audra – I didn’t know about the iguana. I’ll have to look for her next time!

Arugulove – there is a lot of oil leftover, which I strain and bottle for the next time.

Mrs E – I think it should work, just keep the heat low so it doesn’t burn/brown :)

Eesh – thanks. Most of my colleagues are in the north, but yes – they study earthquakes so they will likely head into the field if they aren’t there already. I hope your fiance’s family is ok. xo

Daiming – I love eggs – LOVE.

Florence – awww, you’re so very very sweet. xoxo

Guindilla – my friend Aran is from Spain, and she’s a chef, so I doubt she’d steer me wrong :)