Comments on: There Will Be Blood Oranges

By: pdxjess

pdxjess — Wed, 23 Jan 2008 01:32:55 +0000

Blood oranges are my absolute favorite fruit and I was looking for new recipes to use them in a few weeks ago. Then you posted your recipe and I was thrilled. Tested it out this last Friday and the pork and the salad were both delicious. Thanks for sharing! Definately going in my “favorite recipes” file.

By: angi

angi — Fri, 18 Jan 2008 18:53:07 +0000

thanks for adding me to your blogroll! i like your blog a lot and i especially like that pic above of your kitty checking out the yumminess. now, if only my landlady will let me have a kitty, we can start a ‘kitty posing with food’ trend! :)

By: one food guy

one food guy — Wed, 16 Jan 2008 18:25:48 +0000

That is one fine looking tenderloin and a delicious looking salad. What a great blend of flavors. What’s up, Cat?

By: Stupid-Easy Pork Tenderloin « Dinner & drinks

Stupid-Easy Pork Tenderloin « Dinner & drinks — Wed, 16 Jan 2008 02:09:07 +0000

[...] the blogosphere earlier in the week when I stopped in at another blog that I enjoy reading, The clumsy cook. There was a beautiful picture of heirloom pork tenderloin that made me decide to do something [...]

By: melissa

melissa — Tue, 15 Jan 2008 23:39:12 +0000

kitty! :D I don’t think mine has ever gotten that close to my plate before. she just ain’t interested. ;)

I actually do want to see that movie, thanks for the review. after last of the mohicans, I used to rush out to see anything that man was in. that’s still one of my favorite films.

aaaand I have really been in need of new recipes for pork loin and/or pork tenderloin. nice!!

By: Rasa Malaysia

Rasa Malaysia — Tue, 15 Jan 2008 05:13:57 +0000

Hey Robin, thanks for stopping by RasaMalaysia.com. Yeah, I thought Daniel Day Lewis won an award for it, right?

By: dinneranddrinks

dinneranddrinks — Mon, 14 Jan 2008 19:21:24 +0000

Oh Yum! That looks delicious! I am also excited about the start of Blood Orange season!It is always something that starts a conversation in the lunch room, when you start to peel the skin off a blood orange, and the red juice comes out. And this recipe might be something I can finally use to convince the Hubby that pork is not dry and bland (the result of a childhood of bad shake’n bake!).

By: Ann

Ann — Mon, 14 Jan 2008 18:31:51 +0000

Gorgeous!

By: Deborah

Deborah — Mon, 14 Jan 2008 18:20:02 +0000

Hi Robin – I just wanted to introduce myself as your blogging buddy for Adopt a Blogger. I’m excited to get to know your blog and your recipes!!

By: LunaPierCook

LunaPierCook — Mon, 14 Jan 2008 13:32:29 +0000

Incredible. Those are some of the best food photos I’ve ever seen. You have a serious knack for it, combining wonderful detail with a mouthwatering goodness. BTW, did the Bon Appetit version specify the breed of cat to use? ;-) Oh yeah, I’m definitely adding your site to my blogroll …