ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Thank You: Micha - I'm so thrilled to take this journey with you!

Misc.
I just wish we had smellivision and taste-a-vision to go along with your journal entries!

I remember how much I enjoyed your last writings from Tuscany and these are just as great - you have such a wonderful ability to present a scene visually in your writing. It's like being right there and seeing it with you!

Thanks so much for sharing this with us poor folks back here in the US with Domino's Pizzas - LOL

Love, June PS - also love the photos - how about one of you and DH included?? Maybe at the fountain, ducking coins?
MsgID: 1227707
Shared by: june/FL
In reply to: Recipe: Tuscany 2006 Journal Entry #7-Roma, Day ...
Board: Chat Board at Recipelink.com
  • Read Replies (39)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Recipe: Tuscany 2006 Journal Entry #1
  Micha in Az
2 Recipe: Tuscany 2006 Journal Entry #2-Arrival Day
  Micha in AZ
3 Recipe: Tuscany 2006 Journal Entry #3-Orientation Day
  Micha in AZ
4 Thank You: Incredibly Entertaining, Thanks Micha!!!
  Gina, Fla
5 Recipe: Tuscany 2006 Journal entry #4-Truffle Tasting and Olive Oil Mill Tour
  Micha in AZ
6 Thank You: Thanks for the kind words, Gina, and congratulations on your new home! (nt)
  Micha in AZ
7 Micha, What A Wonderful Day....
  Gina, Fla
8 Recipe: Tuscany 2006 Journal Entry #5-Pienza, among other towns (with photos)
  Micha in AZ
9 Micha, once again...
  MED/TN
10 Oh, That Cheese with Honey Must Have Been Heavenly!!
  Gina, Fla
11 Recipe: Tuscany 2006 Journal Entry #6-Roma (with photos)
  Micha in AZ
12 Como le va a Roma, Bella Micha?
  Gina, Fla
13 Dearest Micha: I always marvel about your ability to write.
  Gladys/PR
14 MED/TN it's my pleasure
  Micha in AZ
15 Thank You: Gladys, it's my pleasure! Thank you for the kind words. (nt)
  Micha in AZ
16 Recipe: Tuscany 2006 Journal Entry #7-Roma, Day Two
  Micha in AZ
17 Thank You: Micha - I'm so thrilled to take this journey with you!
  june/FL
18 Thank You: June, thanks for letting me know you are enjoying the journals
  Micha in AZ
19 Recipe: Tuscany Journal Entry #8-Cooking Class and 5 Recipes
  Micha in AZ
20 Recipe: Tuscany 2006 Journal Entry #9-Siena, Curtains and Boar sauce! (with photos)
  Micha in AZ
21 Thank You: Dearest Micha: Everyday I expect your journal. Thanks for sharing them with us. (nt)
  Gladys/PR
22 Glad you are enjoying them Gladys,
  Micha in AZ
23 I completely agree , my dearest writer-friend. (nt)
  Gladys/PR
24 Recipe: Tuscany Journal Entry #10-Monte Oliveto Maggiore
  Micha in AZ
25 Micha - are you home yet or due home shortly?
  june/FL
26 Yes, June, we're home
  Micha in AZ
27 Recipe: Tuscany 2006 Journal Entry #11-Castiglione di Lago
  Micha in AZ
28 Recipe: Tuscany Journal Entry #12-Wine Tastings! (with photos)
  Micha in AZ
29 Micha, What An Incredibly Delightful Journey!
  Gina, Fla
30 Thank You: Gina, thanks for the kind words
  Micha in AZ
31 Recipe: Tuscany 2006 Journal Entry #13-Mario's, Vespers and…Mario's
  Micha in AZ
32 Recipe: Tuscany 2006 Journal Entry #14-Goodbye Pienza & Banfi Winery Luncheon (with photos)
  Micha in AZ
33 Recipe: Tuscany Journal Entry #15-Monte Argentario and the Ocean! (with photos)
  Micha in AZ
34 Thank You: Micha. I so loved reading your journal:-)!!
  Jackie/MA
35 Thank You: Many Thanks Micha For Sharing the Beauty of Italy!!!
  Gina, Fla
36 Recipe: Tuscany Journal Entry #16-Pisa
  Micha in AZ
37 Recipe: Tuscany 2006 Journal Entry #17-Homeward Bound
  Micha in AZ
38 Thank You: Thanks for this delightful Journal dearest Micha! When are you going to
  Gladys/PR
39 Thank You: Micha..please tell me????
  chiqui, New Orleans
40 Thank You: Micha - How delicious!!!
  chiqui, New Orleans
ADVERTISEMENT
Random Recipes
  • Yellow Squash and Carrot Casserole
  • YELLOW SQUASH AND CARROT CASSEROLE 6 cups yellow squash, sliced 1/2 cup onion, chopped 1/2 tsp salt 1/2 cup butter or margarine, melted 1 (8 oz) pkg stuffing mix 1 (10 3/4 oz) can condensed cream of chicken soup 1/2 c...
  • How to Roast a Fully Cooked Ham in a Roaster Oven
  • Hi Patricia, According to the Nesco Roaster Oven Manual, the roasting time for ham is: Ham, precooked, 5 to 10 lbs Preheat roaster oven to 350 degrees F Roast at 325 degrees F. Roast for 13 to 28 minutes per pound u...
ADVERTISEMENT
  • Cream Cheese Mints (Great American Recipes, 1980's)
  • CREAM CHEESE MINTS 1 (8-oz.) pkg.cream cheese 2 tablespoons half-and-half 1/4 cup soft butter 1 (16-oz.) pkg. white creamy frosting mix 1 teaspoon peppermint extract Food coloring, as desired Combine cream cheese, ha...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Thank You: Micha - I'm so thrilled to take this journey with you!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!