Comments on: What’s Cooking Wednesday: Pasta with Fresh Tomato and Basil

By: sognatrice

sognatrice — Mon, 06 Aug 2007 08:59:00 +0000

Espresso, well obviously I’m rather fond of the the phrase “bleeding espresso,” since, you know, I made it up and used it as my blog title and all; to be honest, though, I’m not sure it’d actually be great for a cafe as blood may not be a very appetizing thing to bring up in that situation. But that’s just me.

Best of luck in your endeavors, regardless!

By: espresso

espresso — Sun, 05 Aug 2007 14:58:00 +0000

hey i just want to know what you think of the name for an espresso bar called Bleeding Espresso

By: espresso

espresso — Sun, 05 Aug 2007 14:57:00 +0000

hey im opening a cafe in australia and wanted to know if you think Bleeding Espresso would be a good name for a cafe?

By: sognatrice

sognatrice — Fri, 22 Jun 2007 09:08:00 +0000

Ann, thanks for coming by, and happy belated Love Thursday!

By: Pastormac's Ann

Pastormac's Ann — Fri, 22 Jun 2007 05:34:00 +0000

Yum! This recipe sounds delicious.

By: sognatrice

sognatrice — Thu, 21 Jun 2007 15:19:00 +0000

JennieBoo, woohoo! A success story! Thanks so much for coming back to share

By: JennieBoo

JennieBoo — Thu, 21 Jun 2007 14:53:00 +0000

I made this for dinner last night and "The Hubby" loved it!

Thanks so much for sharing this yummy recipe!

BTW, I believe Basil is absolutely AWESOME!

By: sognatrice

sognatrice — Thu, 21 Jun 2007 14:30:00 +0000

Wunsch, it is my pleasure to be of service (*deep bow*).

By: Anonymous

Anonymous — Thu, 21 Jun 2007 14:26:00 +0000

Songna,
What you post on What's Cookin' Wednesday, I eat for dinner on Thursday. Nice arrangement we have here.

Thanks! Hope it cools down a bit...
Ciao,
Wunschdenker(in)

By: sognatrice

sognatrice — Thu, 21 Jun 2007 12:06:00 +0000

Jér, yes some peperoncino oil would be great with this!

Helen, to me, this is Italian cooking at its finest–fresh ingredients, fast, and delicious. Sure there’s also something to be said for the 5 hour sauce, but for the summer? Can’t beat fresh tomatoes and basil.

Ally, I have more fully answered your wonderful question in today’s post

Heart, I have to do an entire post on basil someday; it does have a rather interesting history (aside from it being so tasty of course).

Karina, by all means, use the wheat pasta. I’ve yet to convince my OH that we should try it

Christine! Woohoo! You’re in! I’m proud of you too! Incidentally, I found myself cooking a lot during my bar exam summer as well

Lavender, welcome! I’m glad you found me too, and I’m happy you’re enjoying your time here

GT, thank you much. I never get tired of sharing simple recipes. Like most of my titles, yesterday’s came to me as I was waiting, waiting, waiting as the photos uploaded. Thank goodness for dial-up service, I say (at least in this case)!

Gil, stay tuned for more to do with basil….