Comments for alicemelott.com http://alicemelott.com I am the love child of Molly Ivins & Murphy Brown. Wed, 21 Mar 2012 13:44:37 +0000 hourly 1 http://wordpress.com/ Comment on Who the heck is Alice Melott? by adauphin04 http://alicemelott.com/#comment-303 Wed, 21 Mar 2012 13:44:37 +0000 http://alicemelott.wordpress.com/?page_id=70#comment-303 We’re rolling out a new phone system here where I work (tho, I don’t know what’s wrong with the current one. I think IT is just bored.)- so, I will read the rest of your posts when I come back from presenting the hour-long training module for the new system.

(SMH) Hour-long…really it’s just a phone for crips-sake! Woo saa!

]]> Comment on Who the heck is Alice Melott? by Alice Melott http://alicemelott.com/#comment-302 Wed, 21 Mar 2012 13:40:18 +0000 http://alicemelott.wordpress.com/?page_id=70#comment-302 BTW — Did you see that there are more (political) essays?

]]> Comment on Who the heck is Alice Melott? by Alice Melott http://alicemelott.com/#comment-301 Wed, 21 Mar 2012 13:39:12 +0000 http://alicemelott.wordpress.com/?page_id=70#comment-301 Welcome to “the other side”! Will try to surprise you even more. ;c)

]]> Comment on Who the heck is Alice Melott? by adauphin04 http://alicemelott.com/#comment-300 Wed, 21 Mar 2012 13:34:02 +0000 http://alicemelott.wordpress.com/?page_id=70#comment-300 Who’da thunk I’d have so much in common with someone from the south? Heck, who’da thunk there would be a liberal from the south? LOL! I love your conversational style of writing.

Thanks for the Twitter follow and I look forward to getting to know more about Alice Melott. (Very close to Merlot Do you drink it? I don’t. Strictly a Guinness woman, here.)

B@Peace!

]]> Comment on Mini-Meatloaf with fresh herbs, mushrooms & vodka sauce by MALINDA http://alicemelott.com/2011/07/24/mini-meatloaf/#comment-235 Mon, 30 Jan 2012 23:11:47 +0000 http://alicemelott.com/?p=223#comment-235 I cant wait to try this! Love meatloaf & am looking for a way to use up my left over vodka sauce. :)

]]> Comment on What dish makes your eyes roll back in your head? by Alice Melott http://alicemelott.com/2011/07/02/what-dish-makes-your-eyes-roll-back/#comment-218 Wed, 25 Jan 2012 15:56:25 +0000 http://alicemelott.com/?p=141#comment-218 I can’t WAIT to try it! Thank you so much!

]]> Comment on What dish makes your eyes roll back in your head? by Bill Poplin http://alicemelott.com/2011/07/02/what-dish-makes-your-eyes-roll-back/#comment-217 Wed, 25 Jan 2012 15:55:10 +0000 http://alicemelott.com/?p=141#comment-217 Hi Alice,
As you may or may not know, Earl and I have moved to the thriving metropolis of Crockett, Texas. And, as Earl will tell you, with little to do everyone just talks about each other and eats! Consequently to keep Earl entertained, we planted large pots with any herb that we can get at Walmart, and this is a recipe I made from our abundant supply of basil. We put it on roast chicken, potatoes, pasta, warm bread and my favorite a margarita pizza. Pesto will store in the refrigerator for several weeks and it freezes well. So here goes, and we hope you like this as much as we do.

Basil Walnut Pesto

3/4 cup finely chopped roasted walnuts
4 cloves garlic, minced or crushed
1 1/2 cup grated parmigiano-reggiano
1 1/2 cup grated pecorino Romano
4 cups of packed Italian or sweet basil leaves
1 cup of loosely packed fresh lemon basil leaves
1 cup of loosely packed fresh parsley leaves
3-5 tablespoons high quality olive oil
1/2 teaspoon salt (optional), black pepper (optional)

Directions
Place basil and parsley leaves, 3 tablespoons of olive oil, walnuts, garlic and salt in food processor. Blend until thoroughly combined. Add cheeses and blend 5-10 seconds more. If you need a little more moisture add additional bits of olive oil until Pesto is the consistency of molasses. Let the pesto sit for half an hour to an hour for flavors and fragrance to blend and come out in the sauce.

]]> Comment on Remoulade à la Arnaud’s by Kimberly Shinn-Brown http://alicemelott.com/2011/07/02/remoulade-a-la-arnauds/#comment-216 Wed, 25 Jan 2012 04:12:25 +0000 http://alicemelott.com/?p=150#comment-216 I loved it so much, I cited it in the comment section of Ina Garten’s salmon cake recipe! “Absolutely the most fabulous salmon cakes I’ve ever eaten! Perfect with Alice Melott’s remoulade-a-la-arnauds! (Google it!) SUPER YUMMY!!!” Much love~Kimberly

]]> Comment on Remoulade à la Arnaud’s by Alice Melott http://alicemelott.com/2011/07/02/remoulade-a-la-arnauds/#comment-215 Wed, 25 Jan 2012 03:50:21 +0000 http://alicemelott.com/?p=150#comment-215 Now THAT is cool!

]]> Comment on Remoulade à la Arnaud’s by Kimberly Shinn-Brown http://alicemelott.com/2011/07/02/remoulade-a-la-arnauds/#comment-214 Wed, 25 Jan 2012 03:48:49 +0000 http://alicemelott.com/?p=150#comment-214 You asked for other ways to use Remoulade à la Arnaud’s, so here it is! Make Bobby Flay’s Grilled Salmon with Brown Sugar & Mustard glaze for dinner one night & then use the leftover salmon to make Ina Garten’s Salmon Cakes. I’m eating a left-over salmon cake with your sauce right now & my eyes are rolling back in my head! Thanks for sharing!

Kimberly

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