Comments on: A Mole Within Us

By: Chef E

Chef E — Fri, 04 Dec 2009 18:21:09 +0000

Wow what an experience, I cannot read Spanish that much, but understand it pretty well…loved following you on this…who is this photographer following you around? I could so see you having a reality show, but with an Entourage twist…love the shot of the boots, floor, and shadows…

By: Becky Reanee Spratt

Becky Reanee Spratt — Fri, 20 Nov 2009 18:10:11 +0000

Dear Cowgirl Chef~

I am really enjoying your blog–or web-site–not sure what to call this but THANK YOU!!!!

(Becky) Reanee

By: lisaiscooking

lisaiscooking — Thu, 19 Nov 2009 14:29:32 +0000

Wow, day 2 sounds much better! And, hazelnut-pistachio mole? I have to make this!

By: Alex Cruz

Alex Cruz — Wed, 18 Nov 2009 22:35:14 +0000

Really?? can´t believe that you went to a Coulinary School and not even the “chef” teacher talked english, that´s terrible!!! Hope next time you come here we can explain all your questions!! Kisses!!

By: katedecamont

katedecamont — Tue, 17 Nov 2009 23:19:56 +0000

wa-hoo! you are the bravest cowgirl soul ever… and laughing though it all. Cracked me up just looking at you towering over everyone. thanks for the smile and especially thanks for sticking it out and getting Sainte Margarita’s Mole recipe. Will make this next week… Gascon style with duck breasts. what else?

By: Michael Procopio

Michael Procopio — Tue, 17 Nov 2009 20:06:47 +0000

Your experience (minus illness) looks like a hoot. If I was there struggling along with you on that first day, we would most likely have been expelled for laughing too much.

By: Loulou

Loulou — Tue, 17 Nov 2009 18:28:41 +0000

This looks really interesting. I’m very tempted to try it!
Don’t mind the stirring for 45 minutes – I do that every time I make a roux for gumbo. And mole is one of my most favorite things. Ever.

Thanks for the recipe!