Comments for Good Life Menus http://goodlifemenus.com Leisurely Meals For A Hurried World. Thu, 03 Jun 2010 15:08:32 +0000 hourly 1 http://wordpress.org/?v=3.0 Comment on Around the Calender In Two Weeks by World Wide News Flash http://goodlifemenus.com/2010/06/around-the-calender-in-two-weeks/comment-page-1/#comment-17 World Wide News Flash Thu, 03 Jun 2010 15:08:32 +0000 http://goodlifemenus.com/?p=761#comment-17 <strong>Around the Calender In Two Weeks...</strong> I found your entry interesting do I've added a Trackback to it on my weblog :)... Around the Calender In Two Weeks…

I found your entry interesting do I’ve added a Trackback to it on my weblog :) …

]]> Comment on Menu for the Week of April 17, 2010 by terri77 http://goodlifemenus.com/2010/04/menu-for-the-week-of-april-17-2010-2/comment-page-1/#comment-16 terri77 Thu, 22 Apr 2010 01:53:31 +0000 http://goodlifemenus.com/?p=698#comment-16 I was wondering what was going on! I've seen several ingredients never mentioned in the directions, or missing quantities, etc. I hope you can figure out the problem soon! I was wondering what was going on! I’ve seen several ingredients never mentioned in the directions, or missing quantities, etc. I hope you can figure out the problem soon!

]]> Comment on Menu for the Week of April 10, 2010 by Tracey http://goodlifemenus.com/2010/04/menu-for-the-week-of-april-10-2010/comment-page-1/#comment-15 Tracey Fri, 16 Apr 2010 22:30:44 +0000 http://goodlifemenus.com/?p=683#comment-15 Ok, I actually had to go back and find Katie's original recipe. She didn't have chicken in it originally, but if you're going to use it, saute it in a little oil, and then shred it up. Mix it into the cauli-rice before spreading it over the bottom of a well-greased pan. You don't need to have it completely cooked before you do this, because it will finish cooking as the quiche bakes. Ok, I actually had to go back and find Katie’s original recipe. She didn’t have chicken in it originally, but if you’re going to use it, saute it in a little oil, and then shred it up. Mix it into the cauli-rice before spreading it over the bottom of a well-greased pan. You don’t need to have it completely cooked before you do this, because it will finish cooking as the quiche bakes.

]]> Comment on Menu for the Week of April 17, 2010 by Tracey http://goodlifemenus.com/2010/04/menu-for-the-week-of-april-17-2010-2/comment-page-1/#comment-14 Tracey Fri, 16 Apr 2010 22:25:47 +0000 http://goodlifemenus.com/?p=698#comment-14 It’s 1 1/2 lbs. of lamb leg or shoulder, or beef roast, thinly sliced and cut into strips. I’m sorry I didn’t catch that. I’ve had several problems over the last few weeks where somehow a line or two got erased when I moved the week’s menu from my menu software into the software to post it online. Thanks for catching this! It’s 1 1/2 lbs. of lamb leg or shoulder, or beef roast, thinly sliced and cut into strips. I’m sorry I didn’t catch that. I’ve had several problems over the last few weeks where somehow a line or two got erased when I moved the week’s menu from my menu software into the software to post it online. Thanks for catching this!

]]> Comment on Menu for the Week of April 17, 2010 by valhowells http://goodlifemenus.com/2010/04/menu-for-the-week-of-april-17-2010-2/comment-page-1/#comment-12 valhowells Thu, 15 Apr 2010 22:13:11 +0000 http://goodlifemenus.com/?p=698#comment-12 The Balsamic Lamb Skillet (or Beef) recipe doesn't say how much meat and what kind. The Balsamic Lamb Skillet (or Beef) recipe doesn’t say how much meat and what kind.

]]> Comment on Menu for the Week of April 10, 2010 by valhowells http://goodlifemenus.com/2010/04/menu-for-the-week-of-april-10-2010/comment-page-1/#comment-11 valhowells Thu, 15 Apr 2010 22:12:27 +0000 http://goodlifemenus.com/?p=683#comment-11 The quiche crust instructions doesn't explain what to do with 2 lbs of chicken. The quiche crust instructions doesn’t explain what to do with 2 lbs of chicken.

]]> Comment on Menu for the Week of April 10, 2010 by Tracey http://goodlifemenus.com/2010/04/menu-for-the-week-of-april-10-2010/comment-page-1/#comment-10 Tracey Sat, 10 Apr 2010 18:04:34 +0000 http://goodlifemenus.com/?p=683#comment-10 Yes, that's correct. Originally this was a recipe from Katie, who had used a "crust" made of chicken and rice. The chicken gives it enough body to make it a substantial meal. Thanks for asking! I'm experimenting with using comments rather than emails to let subscribers know about any corrections or points that need clarifications in the menu. Yes, that’s correct. Originally this was a recipe from Katie, who had used a “crust” made of chicken and rice. The chicken gives it enough body to make it a substantial meal.

Thanks for asking! I’m experimenting with using comments rather than emails to let subscribers know about any corrections or points that need clarifications in the menu.

]]> Comment on Menu for the Week of April 10, 2010 by terri77 http://goodlifemenus.com/2010/04/menu-for-the-week-of-april-10-2010/comment-page-1/#comment-9 terri77 Sat, 10 Apr 2010 13:27:30 +0000 http://goodlifemenus.com/?p=683#comment-9 The first ingredient in Asparagus and Chevre (Goat Cheese) Quiche is "2 lbs Chicken boneless, skinless". Is that correct? The first ingredient in Asparagus and Chevre (Goat Cheese) Quiche is “2 lbs Chicken boneless, skinless”. Is that correct?

]]> Comment on Confusing the Seasons by katie http://goodlifemenus.com/2009/10/confusing-the-seasons/comment-page-1/#comment-8 katie Sat, 31 Oct 2009 17:39:22 +0000 http://goodlifemenus.com/?p=212#comment-8 We're starting to see parsnips here. We have a rather large British population, and they love them. The French.... pig food, right up there with pumpkin and sweet corn, hahaha We’re starting to see parsnips here. We have a rather large British population, and they love them. The French…. pig food, right up there with pumpkin and sweet corn, hahaha

]]> Comment on Menu for The Week of October 10, 2009 by Tracey http://goodlifemenus.com/2009/10/menu-for-the-week-of-october-10-2009/comment-page-1/#comment-3 Tracey Thu, 08 Oct 2009 22:49:36 +0000 http://goodlifemenus.com/?p=167#comment-3 Thanks! It's even more of a blustery day here today. To think that it's actually colder right now in the Midwest than it was when we were in Vermont the same week last year, where they were having a cold snap, is just unreal. I feel like I lost a season here somewhere. Thanks! It’s even more of a blustery day here today. To think that it’s actually colder right now in the Midwest than it was when we were in Vermont the same week last year, where they were having a cold snap, is just unreal. I feel like I lost a season here somewhere.

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