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Susan Williams
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Thanks for this. I'm always wondering what to do with the leftovers. Year after year. You'd think I'd learn.
Toggle Commented Nov 14, 2011 on Turkey Hash for a Cold Morning at Ruth Reichl
Good stuff, apple crisp. Quick but stupendously satisfying! Haven't made any in a while, though, and my family would rise up and call me blessed if I did.
Toggle Commented Nov 4, 2011 on The Easiest Apple Crisp at Ruth Reichl
What an amazing four day weekend that must have been: filled with tastes, smells, and memories from 40 years ago. No wonder you got teary eyed. It must have felt like a "This is Your Life" kind of experience in many ways. I'm so glad for you that you were able to touch those memories again, to be re-united with friends from days gone by, and to fully experience tasting that glorious grape.
Toggle Commented Aug 31, 2011 on Chez Panisse: Forty Years Later at Ruth Reichl
This post makes me cry. I truly am praying for this nation, and for the rest of us, as well. A brave, heartening note.
Toggle Commented Mar 17, 2011 on From a Friend of a Friend in Japan at Ruth Reichl
Thanks for this. I have been thinking all day about what we might do, and appreciate these very concrete suggestions.
Toggle Commented Mar 13, 2011 on A note from Elizabeth Andoh in Japan at Ruth Reichl
Yes. Your last paragraph sums it up nicely. There ARE things we can do. But it's important to me to start with gratitude...and then, go out to do the things that must be done to take care of each other.
Toggle Commented Mar 11, 2011 on Why Food Matters, 1 at Ruth Reichl
Dear Ruth, I've left plenty of comments on your blog, because I am a LOYAL fan, but I've never left a link before. Today, on my blog, I wrote a little review of one of your books that I just finished reading. I'd be honored if you'd drop by my blog, and read it. Here's a link:
Toggle Commented Feb 25, 2011 on Vanishing America at Ruth Reichl
I can never seem to find white sweet potatoes. Are they hard to find?
Toggle Commented Dec 11, 2010 on Things I Love 2 at Ruth Reichl
I think the detours (when you arrive at a delightful destination, at least) are invariably the most satisfying. If your detour takes you to greasy dive, it's a little
Vindaloo paste: never had it, gotta try it. sounds like a party in a word!
I don't know... Slime works for me. :-D
Toggle Commented Dec 6, 2010 on We need a better word for slime at Ruth Reichl
Bears peering in the window.... Oh my.
Toggle Commented Dec 6, 2010 on From Today's New York Times at Ruth Reichl
Just printed this out. Saving it for my next batch o' blueberries.
Toggle Commented Dec 6, 2010 on Blueberry Muffins at Ruth Reichl
And tonight, I'm having the leftovers. This is SO going into my "do over" recipe collection!!! Kale is like the best thing in the world for us, nutritionally speaking!!!
Toggle Commented Dec 5, 2010 on Spiced Tuscan Kale at Ruth Reichl
I have sweet memories of what your Mom MIGHT have considered "horse corn". Maybe. My mom would test the corn while it was raw, before she bought it, (to make sure it was sweet), at the Farmer's Market that was located underneath the Interstate bridge in Charleston, WV. This was in the early 1980's, before anything "Foodie"-ish had taken off in our neck of the woods. My memories are of sweet corn, freshly brewed ice tea, and BLT sandwiches made from still warm home grown tomatoes from the Farmer's Market. At the time, I thought my Mom was hopelessly old fashioned. Now, I think my Mom was a foodie, before her town was smart enough to know what a foodie was.
Toggle Commented Dec 5, 2010 on Corn Rules at Ruth Reichl
I have put this film on my Netflix queue. I hadn't heard of it, but look forward to watching it, and comparing my reaction to yours. Thanks again! You never fail to make me THINK.
Toggle Commented Dec 5, 2010 on Kings of Pastry at Ruth Reichl
I made it for our dinner tonight. It was wonderful. Thanks, Ruth! :-D
Toggle Commented Dec 5, 2010 on Spiced Tuscan Kale at Ruth Reichl
Oh, my gosh, I have a huge bag of kale in my fridge RIGHT NOW that I was wondering what to do with. Now, I KNOW! We're trimming the Christmas tree tonight! Not exactly a summer meal for us, but I think a big pot of pasta to go with, and we'll totally be in bidness!
Toggle Commented Dec 4, 2010 on Spiced Tuscan Kale at Ruth Reichl
What a magical evening for you!!! I loved reading about it!
Toggle Commented Dec 4, 2010 on Going Local at Ruth Reichl
Toggle Commented Dec 4, 2010 on Farmers market haul at Ruth Reichl
It is the generosity of cooking that brings to me the greatest joy! Nothing pleases me more than seeing the faces of people gathered around my table enjoying the gift that I have made for them. That's my paycheck.
Toggle Commented Dec 4, 2010 on On Cookbooks at Ruth Reichl
I make this. My family loves it. Thank you, Ruth.
Toggle Commented Dec 4, 2010 on Thai-like Noodles at Ruth Reichl
Those were 78 well spent minutes of my life watching that video!!! I loved hearing what each of you had to say. I may go into mourning again, one more time, for what might have been, however. I love the fact that you encouraged writers to pursue their passion as they wrote for you.
Toggle Commented Dec 4, 2010 on LA in the Rain at Ruth Reichl
"But in times of trouble - especially in times of trouble - it is important to celebrate life." I couldn't agree more. I have a friend who is a doctor who has been helping in Haiti. She has been back in the States for a month or so, and celebrating Thanksgiving was very, very hard for her in light of the cholera epidemic. I admire her courage and hard work in Haiti, and support what she has been doing there as best I can. But I think we must, we MUST look for the joy in life where we can. There is too much sorrow out there that seems like it's waiting to suck us down if we give it half a chance. Sometimes celebration needs to be defiant. After all, in the midst of death, we are in life.
Toggle Commented Dec 4, 2010 on Why I Write about Food at Ruth Reichl
Magic from scrounging!!! It's the vision for seeing the possibilities that I lack. But, I won't say it won't come. I can now come closer to cooking this way than I ever have in my life. It takes a certain amount of confidence and boldness, I think, and the longer I cook, the more I gain, even if it kinda goes against my nature to be a risk taker.
Toggle Commented Dec 4, 2010 on Scrounging for Dinner Again at Ruth Reichl