Popular on Food52
110 Comments
drbabs
May 22, 2011
boulangere, you only joined us about 3 months ago--is that right?--but I remember thinking when you posted your first recipe, that woman is a FORCE. That you're also fun, funny and generous has been to the greater good for all of us in this amazing community. It's so nice to see you in the spotlight, and I only wish I were close enough geographically to consider coming to one of your classes...I'd be there in a heartbeat.
boulangere
May 23, 2011
If I were closer, you'd be my optometrist in a heartbeat, and hardlikearmor would be my veterinarian. Yes, I joined recently, but had kept an eye on this amazing site for a few months before signing on. You are SO kind and emblematic of all that is kind and generous about food52. Thank you so much. And if you can't have fun with food and laugh at yourself, well, . . . . .
RIPNGUITAR
May 21, 2011
Your knowledge, taste and flare for the art of cooking are impeccable. It's awesome to watch you in the kitchen. I'm inspired by your wisdom, enthusiasm and determination. As a Teacher, You fill me with the desire to succeed. The Knowledge and the skills you instilled into me, My mind reels at the possibilities. I thank You.
lmayb6
May 20, 2011
Thank you for being such an inspiration. It is an honor to be in your class and learn from you on a daily basis, congrats on a much deserving spotlight.:)
Waverly
May 18, 2011
Love seeing you at work decorating what I know has to be a delicious cake - so nice to see you in the spotlight!
monkeymom
May 18, 2011
boulangere, you've blown me away with some of your foodpickle answers. I've learned so much through them! Thanks so much for taking all the time to share your knowledge!
Daphne
May 17, 2011
Such fun getting to know you here, boulangere! can't wait to try your recipes when we get our kitchen put back together! Thank you for all your clever contributions!
Daphne
May 17, 2011
It's coming along... all the suggestions from the replies on foodpickle have been so helpful. Our twenty somethings have weighed in from a distance too. " Mom, keep it simple, all you need is fire" and " Lets look at flea markets for old cupboards, cabinets and hardware, instead of ordering all the manufactured new stuff" Meanwhile, we put down some plywood on top of the subfloor, pulled in a pastry table to the center of the room to sit around and we're happy campers using the outside barbeque, rain or shine!
TheWimpyVegetarian
May 17, 2011
I'm so happy to see you spotlighted here!! I love your recipes and always look forward to seeing what you're cooking each week. Keep 'em coming!!!
lorigoldsby
May 17, 2011
Congrats on the spotlight article! Very well deserved. You are an inspiration to all of us food52 readers. I love your food pickle contributions almost as much as your yummy recipes...but I really appreciate the encouragement and enthusiasm you provide. Keep it coming!!
lapadia
May 17, 2011
@lorigoldsby - just want to mention that I love that profile photo with your new BF Martha! :)
Brokenfoodie
May 17, 2011
Well Deserved my friend! What's the best about you? Your sense of humor radiates throughout your kitchen and creations. Congratulations!
aargersi
May 17, 2011
YAY Boulangere! Such a well deserved spotlight. Wishing I were in Montana or the PNW too, for a meet-up feed-up ... lacking that I certainly do love your recipes, headnotes, comments, Pickles, and everything!
boulangere
May 17, 2011
Thank you, thank you! Speaking of pickles, those onions of your are freaking amazing.
betteirene
May 17, 2011
Me too, me too!. . .and there's more of us around the Sound: Syronai, lapadia, ChefDaddy, Abra Bennett, hardlikearmour is nearby (Portland)--Yes, let's do something!.
cookinginvictoria
May 17, 2011
Yay, boulangere! So happy to see you in the spotlight. It is so well-deserved. You are such a great and generous presence on food52. I love your wise and witty responses on food pickle. And your imaginative and delicious-sounding recipes always make me hungry. I would so love to take one of your cooking classes. I'm not sure if I could swing it, but it would be so great if a PNW meet-up could be arranged. (Did I see Seattle mentioned below?) How awesome it would be to meet some of the talented and wonderful food52 cooks who live in this neck of the woods (figuratively speaking!). Please keep me posted on the plans!
thirschfeld
May 16, 2011
It is so wonderful to see you in the spotlight and so great of you to share your wonderful recipes with all of us. It is a wonderful community and we are lucky to have you as part of it.
boulangere
May 16, 2011
thirschfeld, you have no idea what your affirmation means. I am the fortunate one to be among you. I and the 3 cats milling around the keyboard, expecting dinner.
SKK
May 16, 2011
Boulangere, what class are you teaching? I want to register!
boulangere
May 16, 2011
You live in Seattle, right? Well, I'm thinking we need to arrange a meetup this fall (September?) and cook together. Are you in?
SKK
May 16, 2011
Would love to come stay with you and learn from, prep for, cook with you! And I live in Seattle. And would come to a meet-up. Whoopee - having it all. Yes, I live in Seattle with family in northern Idaho and Montana.
boulangere
May 16, 2011
Oh we are so on! Seattle, yes! Where in Montana and Idaho do you have family? I'm sensing some seriously great food and friends and stories here.
SKK
May 17, 2011
I have family in White Bird, ID and Helena MT - also had a place on Big Mountain. Defintely stories and sources of seasonal great food. A lot of history. Many moons ago (like that term better than years) would haul peaches over the LoLo and sell them in Missouia right off the truck.
fiveandspice
May 17, 2011
Oh man, I want to come too, even though I don't live even remotely close by!
gingerroot
May 17, 2011
Aw, me too! I'm definitely not close, but the PNW is as close to me as anywhere else...
BlueKaleRoad
May 17, 2011
Congratulations, boulangere! And I live in Seattle, too, so would love to join a meet up and cook.
boulangere
May 17, 2011
I'm giving a lot of open to the public one-day classes in August, and I would LOVE for any food52ers who want to come to Montana to come and stay with me, and help me teach some very fun classes. I'll be working on them this weekend and will post them to anyone interested. Leave your interest here, and we'll be talking. Tease, tease: I'm very close to Yellowstone Park. Field trips can be arranged.
phyllis
May 16, 2011
I love reading your recipes. Congratulations, boulangere.
boulangere
May 16, 2011
So envy you that stove. Where in NJ are your? My family lived for a few years in Hopewell, near Princeton. Thank you so much!
phyllis
May 16, 2011
It's a fabulous stove!!! I live in Westfield, NJ. It's about 45 minutes from the Hopewell/Princeton area. I love your homework assignment for your students. I've not been successful trying to teach people how to build a taste palate (just friends and family). Does it work for your students?
boulangere
May 16, 2011
Oh my gosh, you should have been in the room when we were discussing/voting this afternoon! I won't tell you (all) which recipe we ultimately voted for, though they were all encouraged to cast their own votes based strictly on discussion of the flavor profiles of each. This is such fun!
I have a nephew in Seattle who I suspect would love to have us all invade their kitchen and cook for them this fall. Cannot wait, my friends!
I have a nephew in Seattle who I suspect would love to have us all invade their kitchen and cook for them this fall. Cannot wait, my friends!
sarah K.
May 16, 2011
It's about time! A person with so much knowledge, accompanied by a large dollop of grace, boulangere is certainly someone I wish to emulate. Also, I kinda wish she were my BFF.
boulangere
May 16, 2011
Oh, if only we could BFF others here! Sarah k. you are always such a darling hoot. Seriously, though, I use the site as a teaching tool. My students' homework assignment over the weekend was to (a) establish food52 user names, and (b) read both recipes in the finals this week. Today we discussed both recipes based on what I hoped was a sense of palate developed to where they could read a recipe and build a taste palate in their minds - come on, we're in Montana, people; this was such a challenge. And then each one had to post a comment based on that evaluation and be prepared to defend their votes in class. We posted a group vote, and then each posted their own votes. Tomorrow in class we're preparing the EP recipe I signed up to test, and I can guarantee you that most will never have tasted calamari in any form. OMG, I love this site!
healthierkitchen
May 16, 2011
Would love to take your class! So many great recipes, so many great foodpickle answers, so many great comments! Glad to see you in the spotlight.
boulangere
May 16, 2011
healthierkitchen, just read your profile. OMG, love the "excellent question." I feel that way myself often. And smelt! I lived in Minnesota for 4 of the coldest/hottest years of my life during graduate school (but left with the bonus of a husband), and you just haven't experienced abundance until you've experienced smelt. Do you agree?
fiveandspice
May 17, 2011
Haha, oh I love Minnesota. My best friend and I once dissected smelt as a birthday party activity when we were little in Minnesota. And then ate some!
healthierkitchen
May 17, 2011
Just bought four sardines to experiment with today so I guess I'm coming around from that experience!
Sagegreen
May 16, 2011
Yay, boulangere. So nice to see you in the spotlight! It has been wonderful to get to know you better.
boulangere
May 16, 2011
Thank you so much for your sweet voicemail. I'm glad you came out on the fresh side of graduation season, and I look forward to talking next weekend.
boulangere
May 16, 2011
What is so wonderful about food52 is that we're all community cooks, home cooks, all feeding someone besides ourselves, all facing challenges of many sorts, and here is this warm, generous, friendly, un-snooty, generous, humorous (remember the how to burn bread video? and the fireballs of peas! I about fell out of my chair reading that one), deeply wise, and have I mentioned generous? community. It is an online community like no other. It's also the only online community I belong to, and that is because for me at least, it satisfies and pleases on so many levels. Amanda and Merrill and their staff of resident geniuses have created a wonderful thing here. I wish there were a way to somehow quantify the collective wisdom and experience shared here (what do you say, Peter? maybe dust off an algorithm or two and see what falls out). I can't even think of an analogy of what it might fill, or sink, or lift. I am so lucky to have found you all. You're my favorite friends I've not yet met. But I am determined to arrange a meetup sometime this fall in the PNW for those of us in the general (ok, very general) area. Thank you profoundly for your generous kindnesses and sharing of wisdom.
mrslarkin
May 16, 2011
What a great spotlight! Boulangere, congratulations! Thank you for sharing your knowledge, wit and cheerfulness with us! This community is lucky to have you. Just ordered The Herbal Kitchen from the library - can't wait to read it!
boulangere
May 16, 2011
Oh, it's lovely. I just know you'll enjoy it. Sometime check out his other one, The Herbfarm Cookbook. Thank you so much!
TiggyBee
May 16, 2011
boulangere, always awe-inspiring. I can't wait until that little gold trophy sidles up next to your name here.
Sadassa_Ulna
May 16, 2011
Congratulations boulangere!
boulangere
May 16, 2011
So sweet you are. And thanks, I think I will post the caprese skewers. Soon.
Burnt O.
May 16, 2011
Oh this is just awesome!! SO well deserved! I learn so much from you, and you always have such kind, supportive and inspirational words for everyone here.
Bevi
May 16, 2011
Well deserved. You are so generous in your encouragement of other community cooks.
pierino
May 16, 2011
Brava Boulangere.
boulangere
May 16, 2011
Grazie. I'm off to Italy this summer with the daughter. She's my food child (child! she's 22), so I know you can imagine where we'll be spending lots of time.
lorigoldsby
May 17, 2011
Be sure to get "the gourmet's guide to Italy" by Fred Plotkin....wonderful resource of great little restaurants. He doesn't list them unless he has actually eaten there
Panfusine
May 16, 2011
BOULANGERE!! Congratulations on the spotlight... now let me go back & read the rest of the post... Congratulations again!
boulangere
May 16, 2011
You are too funny. When you write your book, Neuroscience for Dummies, I want the first autographed copy.
Panfusine
May 16, 2011
dunno if I'll have any more stuff on Neuroscience, But if I ever write a book, You can rest assured, inside will be a BIG thank you to you for overcoming my irrational 'fear' of eggs!
checker
May 16, 2011
Not sure which is better - her sweet comments or her fabulous recipes. A well-deserved spotlight.
fiveandspice
May 16, 2011
Such a great spotlight on a talented cook who is a simply wonderful part of this community!
SKK
May 16, 2011
Boulangere, this is spotlight is well deserved. Cheers to your humor, support and compassion for those of us non-pro cooks. Always learn from your pickle answers!
Midge
May 16, 2011
Yes! An excellent choice for a spotlight. Your recipes are always so clever and fun to read. So glad you're a part of Food52.
kdubu
May 16, 2011
Hats off for this choice! I have the honor to work with Boulangere in the kitchen and she constantly amazes. Her culinary knowledge is deep and her creativity boundless. Congratulations to a very deserving cook in the spotlight!
boulangere
May 16, 2011
As for you, missy, we've got 40 people to feed lunch to tomorrow, and it wouldn't be happening without your front-of-the-house graciousness.
hardlikearmour
May 16, 2011
Three cheers for boulangere! She's a fabulous pickler, amazing recipe creator, and all-around lovely lady!
gingerroot
May 16, 2011
Hear, Hear! A really wonderful, well-deserved spotlight! Congratulations, boulangere!
lapadia
May 16, 2011
Congrats on the spotlight, shine on boulangere!
I read a quote (uknown) recently that for some reason reminded me of your presence here on Food52, it said....
"Gather the crumbs of happiness to make a loaf of contentment."
:)
I read a quote (uknown) recently that for some reason reminded me of your presence here on Food52, it said....
"Gather the crumbs of happiness to make a loaf of contentment."
:)
boulangere
May 16, 2011
Lapadia, that is beautiful, and what we all do in some way every single day. HLA, I really want to meet you this summer. Gingerroot, your slant on food is always wonderful. Panfusine, if you'll get started on your book, I'll get started on mine. Thank you so much.
See what other Food52 readers are saying.