Eat Boutique - Latest Comments

Re: How to Host a Pop-Up Market (or Any Event) in 10 Straight-Up Steps and Bonus Best Practices for Success

Barbara Scott — Mon, 21 Feb 2022 21:54:23 -0000

Great article and very informative. Thank you for taking the time to post it.
I have a question. Is it the responsibility of the host to ensure food vendors have a license and to actually check their license?
Just asking because I am interested in becoming a host very soon in the Los Angeles area.

Re: How to Host a Pop-Up Market (or Any Event) in 10 Straight-Up Steps and Bonus Best Practices for Success

Stefanie — Sat, 09 May 2020 12:31:59 -0000

I will totally be on your Paris team!! I started a home bakery in January, and I'm building my materials to start at farmers markets and pop-up sales. This article is really inspiring! I can't wait to get set up! My bakery is in the Dallas area, if you would like to check it out, you can find me @basicbatter.

Re: Meyer Lemon Liquor

Lisa — Sun, 01 Mar 2020 06:51:06 -0000

I do love lavender, but I simply adore lemon and thyme combinations! So I vote thyme!!!

Re: Extra-Dirty Martini

autumn vandermark — Thu, 27 Feb 2020 23:12:40 -0000

Perfecto!

Re: Eating Paleo, Deliciously: Diana Rodger’s New Cookbook, Spring Gratin Recipe, & A Giveaway

T Chen — Wed, 22 Jan 2020 10:34:44 -0000

That's a great tip for cooking

Re: Meyer Lemon Marmalade

Camille Goodwin — Sun, 05 Jan 2020 19:52:44 -0000

Do you know if Elderflower syrup would work as well as the liquor? I thought I had the booze, but have syrup. Thanks!

Re: Recipe: Nigella’s Snow-Flecked Brownies

Anna Dóra Ágústsdóttir — Mon, 23 Dec 2019 05:53:38 -0000

Got it it is 340 grams.

Re: Recipe: Nigella’s Snow-Flecked Brownies

Anna Dóra Ágústsdóttir — Mon, 23 Dec 2019 05:48:50 -0000

Hello. Can someone tell me how mutch 3 stikcs of butter is many grams. Best wishes from Iceland Anna Dóra

Re: Ginger Bars

Sandra Shamas — Sat, 16 Nov 2019 14:56:24 -0000

I just pulled a pan of these ginger bars out of the oven. My kitchen smells like a wonderland! Thank you for sharing this recipe with me Jill, I just hope mine come out as lovely as yours.

Re: Ginger Bars

Sandra Shamas — Sat, 16 Nov 2019 14:54:58 -0000

I just pulled a pan of these out of the oven. The aroma in the kitchen is a wonderland. Thank you for sharing this recipe Jill. I'm praying mine come out as beautiful as yours!

Re: A Recipe for Instant Faux Pho Jars Plus Butterflies Around My New Cookbook Release

Carolyn Livingston — Thu, 02 May 2019 14:36:28 -0000

Can I prep some jars in advance? How long do you think they'll last in the fridge? I just don't want to do one at a time if I can do 3-4 to fill out the week.

Re: A New Way to Food: Thank You So Much And I Need Your Opinion

Maggie — Fri, 22 Feb 2019 21:14:23 -0000

Well wow. I’m so touched that my book has been useful in any way. I’m so glad you feel amazing eating all the veg. How you feel is what matters most and you just made me feel great. Thank you for sharing this, lady!

Re: A New Way to Food: Thank You So Much And I Need Your Opinion

chezus — Fri, 22 Feb 2019 17:11:19 -0000

I may be a bit biased as I think you are the cats meow but I LOVE this book. I have cooked from it almost every night this week and am looking at the veggie fried rice recipe for dinner tonight. When I turned 49 my doctor told me to drop some weight before my 50th birthday. I had already gone through menopause and she was worried about other health issues creeping in. I struggled big time even though I was working out like a wild woman. I could not lose the weight. I was barely at the half way mark when I had my 50th bday appt with my doctor. She was okay but not okay with what little progress I made.

After a trip to Peru I knew I had to change things as I felt great coming back from that trip - everything was fresh and not processed. I remember talking with you about clearing out the pantry and revamping the way you ate. While we were already eating well, I knew we could do better. I tossed everything that was boxed, packaged and/or canned. We started eating way more vegetables (something green every meal is our motto), meat once a week and I try to add fish once a week. Four months into it I met my weight goal and felt amazing! You are such an inspiration - keep it up!!!

Re: The Easiest Meyer Lemon Jam

ZeldaZ — Sun, 03 Feb 2019 20:40:13 -0000

220 is the goal temperature used at sea level. For each additional 1000 feet of elevation, reduce your goal temperature by 2 degrees, or your product will be hard and rubbery from overcooking. Also, to make this shelf stable, the filled jar need to be processed in a boiling water bath for 10 minutes (sea level, adjust time upwards for higher altitudes) to soften the sealing compound, create a vacuum, and sterilize the jars and their contents. If not processed, the product must be refrigerated for long term storage.

Re: Meyer Lemon Liquor

Rox — Sun, 27 Jan 2019 16:38:59 -0000

Thyme! Sounds amazing! Thanks for the recipes!

Re: Pear Liqueur

NotThisTime — Wed, 28 Nov 2018 05:21:45 -0000

Thanks so much Maggie!

Re: How to Host a Pop-Up Market (or Any Event) in 10 Straight-Up Steps and Bonus Best Practices for Success

Maggie — Thu, 22 Nov 2018 20:07:48 -0000

It depends on the size and scale of the market. I typically plan 2-3 months out, at least. Good luck! xo

Re: How to Host a Pop-Up Market (or Any Event) in 10 Straight-Up Steps and Bonus Best Practices for Success

Te Awhi Tutu — Wed, 21 Nov 2018 05:45:00 -0000

HI! How far in advance would you suggest planning? I want to do a pop up market in 2 months time and am just starting to plan now. Is that enough time?
Thanks

Re: Why I Do What I Do

Maggie — Thu, 25 Oct 2018 12:43:53 -0000

Carolyn, you're the sweetest sweetest sweetest! Thank you for following along and not minding the tears and rainbows! xox

Re: Why I Do What I Do

Carolyn — Wed, 24 Oct 2018 22:21:10 -0000

I think you are amazing. Tears, rainbows, and all... thank you for being you and for all that you share. So happy to follow you here and on Instagram! <3

Re: Honey & Saffron Liquor

eolo — Fri, 14 Sep 2018 10:04:43 -0000

So, the only thing that is left to steep are the lemon strips? Everything else has been strained, right?

Re: I Realized My Beautiful Potential and I’m Here to Help You Do the Same, Pronto

Maggie — Mon, 16 Jul 2018 11:23:35 -0000

Thanks for leaving this note, Yael. I really appreciate it! Hugs right on back xox

Re: I Realized My Beautiful Potential and I’m Here to Help You Do the Same, Pronto

Maggie — Mon, 16 Jul 2018 11:23:19 -0000

You're the very best, Shelby! Thanks so much for leaving this note. We gotta keep keeping on, right?! Jugos Supremo = so goooood! xo

Re: I Realized My Beautiful Potential and I’m Here to Help You Do the Same, Pronto

Yael @ Nosherium — Mon, 16 Jul 2018 09:55:50 -0000

Thank you for sharing your journey with us! I love being along for the ride! Hugs!

Re: I Realized My Beautiful Potential and I’m Here to Help You Do the Same, Pronto

Shelby D. — Thu, 12 Jul 2018 13:41:07 -0000

OMG. This post is brilliant. I appreciate your transparency and honesty, and love love LOVE that you share what has been so helpful for you. You are truly an inspirational, incredible, beautiful, strong and smart woman with a generous heart and soul. And vision boards, YAAAAAS. So good! I'm excited for all the new connections you'll make offering this wonderful service, and I wish you all the luck with it. Keep on sparklin', girl!! <3

PS: I. LOVE. JUGOS SUPREMO. Their kale caesar? I die. Their turmeric poached eggs? I die. Or rather I should say, I live, because all their goodies give me liiiiiife!