New Blog Post with Recipe for Osso Buco

[yellerpup]

Fresh off the WordPress this morning, our latest dinner party! The thank you notes were raves!

http://www.vickismenu.com/vickismenu/?p=461

:toast:

[housewolf]

1. You are such an awesome cookk!

Not to mention hostess ... and photographer ... and web/content designer ... and friend!

:hug:

[yellerpup]

2. Thanks for checking it out.

I am nothing without my friends! :loveya:

[Jazzgirl]

3. Oh..........yum!!!!!!!!!!!!!!

That's about all I can say! That looks sooooo wonderful.

[yellerpup]

4. Thanks, jazzgirl.

The osso buco itself is not complicated but it takes a little time. I like it for parties because it can be made the day before and brought back to perfection just before serving. Thanks to checking it out! :hi:

[hippywife]

5. Looks just beaufitul, babes...

and so do you. :loveya:

[yellerpup]

6. Thanks, honey!

I visited Etsy earlier today but didn't find your store. I am ready to buy more jewelry! Other than that I have been working on a surprise party for Gerry. He hasn't a clue yet, but it's going to be so much fun. We'll talk soon. Thanks for your (enthusiastic) input. You are an angel. :loveya:

[grasswire]

7. very nice, very nice

I especially like your "voice" as you describe the dish. Very personal, and reminiscent of Ina Garten. It just takes a couple of paragraphs to set the scene, and it's actually very clever, in that some part of the reader's mind envisions his/own own party and serving this to a friend with a glam job, etc. That's why many people read cookbooks and cooking magazines. It's fun even if the reader never makes the dish.

I'd like to order that for supper, if I could. My kitchen is a disastah.

Best of luck with the blog!

[yellerpup]

8. Thanks, grasswire!

If you can make it to NY by Wednesday, I'll make it for you! Right now I'm baking 4 dozen carrot cake cupcakes for my hubby's surprise party tomorrow night. He thinks it's a catering job. Tuesday (his actual birthday) I'm taking him to the theatre to see "That Championship Season." I bet your kitchen is even worse than mine is right now. Gotta go out and pick up some brown sugar. I got in the habit of grating brown sugar from cones of poncillo (stays fresh for a long time) but with such a big job, and grating carrots all by hand because I don't have a food processor, I'm afraid I'll wear my hands out before it's over.

Thank you for your comment on my blog commentary. One of my friends said, "It's almost like getting a recipe from my sister! You don't even try to cover up your mistakes." I read Gourmet and Bon Appetit for at least 5 years before I felt competent enough to try their recipes, so I know what it's like to put myself in the picture without "turning a tap" as Grandma would say.

I'm excited about your tasting. Can't wait to hear how it turns out. :hug: