Comments on OPEN KITCHEN: anapia papas, part dorman

Thanks for many things--what you do, that you writ...

2008-05-23T20:35:00.000-07:00

Thanks for many things--what you do, that you write about it, and that you finally answered a longstanding query of my entire hs clan--what happened to Mr D after the Dry Cellar?! From a fellow traveler, kudos and keep going...

Mi queridisimo "guey",
No te imaginas lo feliz ...

2006-08-16T08:56:00.000-07:00

Mi queridisimo "guey",
No te imaginas lo feliz que me haces con este, tu proyecto. Creo que debes continuarlo, extenderlo y finalmente publicarlo.
Te extrano muchisimo y estoy deseosa de tener una de nuestras conversaciones maratonicas.
Te quiero mucho,
Mercedes

eric i miss u..du bist so einzigartig.bin faszinie...

2006-08-15T01:40:00.000-07:00

eric i miss u..du bist so einzigartig.bin fasziniert.....wohne jetzt in berlin for a while, gefällt mir super, wie du...hoffe dich bald wieder in europa zu haben, bacio grandissimo.sandra

I am deeply honored, Sir Eric, deeply honored. To...

2006-08-14T23:57:00.000-07:00

I am deeply honored, Sir Eric, deeply honored. To get published in Gourmet is something to which any hack might aspire; but to gain admittance to the lofty world of Open Kitchen--well, 'tis enough to bring tears to one's eyes. And you're absolutely right though: when I cook a la dirt-clods next time, I'll remember the part about fresh earth on top of the coals. Happy travels!
Your Faithful reader, fan, and admirer, etc... -Uncle D

i now understand eric's wry sense of humor and wri...

2006-08-14T16:25:00.000-07:00