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If you have any comments, questions or just want to say hello, you can email me at thedabble (at) gmail (dot) com.

9 Responses leave one →
  1. Abney permalink
    March 15, 2011

    Annie
    I just stumbled upon you today while on finecooking.com and haven’t been able to leave. Must get to the office but have not been able to put my iPad down! I have enjoyed yours so much. Inspiring!

    Take care,
    Abney

    • March 15, 2011

      Thank you, Abney! That’s so kind of you to say and stay at my little blog corner of the world. I hope you have a fantastic week!

  2. Stuart Borken permalink
    April 4, 2012

    Along with your water soak for the oven fried potatoes, I would mention that the two guys from The Nook in St. Paul, Mn. add a splash of vinegar to the water and soak them overnight. I don’t know what the vinegar does, maybe you do, but, the original owner did the technique and passed it on to the two guys who bought the place from her. You might give it a try.
    stu b.

    • April 4, 2012

      Good tip from a good place! I’ll have to try that. I read that it helps the potatoes from falling apart with a little investigating but it could be wrong. Thanks, Stu!

  3. Kendra Thornton permalink
    January 30, 2013

    Hi there!

    I have a quick question about your blog. Please email me when you get a chance…thank you!

  4. Jane Gleave-Pickett permalink
    September 6, 2013

    Hi-I just found your site when googling “blackberry crumble recipes”. I found your “Blackberyy balsamic pie”, which looks amazing. However, I’m more of a “filling” person than a pastry person. Can I make this as though it was just a crumble, without the pastry base? Do you think that it would work?
    The favours look really interesting, and an unusual take on a classic recipe….
    Thanks!

    jane

    • September 7, 2013

      Hi Jane! I think it would work as just a crumble. The flavor is amazing and you won’t be lacking making this sans the pie crust. Cheers!

      • Jane Pickett permalink
        February 20, 2014

        I tried it without the crust and it was gorgeous! Our guests asked for the recipe, it went down so well! Thanks!

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