Swiss Chard Pkhali

fx

Tue, 29 Mar 2016 12:20:01 GMT

Indeed!

Spamalex

Mon, 28 Mar 2016 19:48:18 GMT

Wow that looks amazing! I"m with you on the chunky preference. Paste loses the awesome texture!

fx

Mon, 28 Mar 2016 18:36:25 GMT

Thanks Molin for these very kind words! Glad to hear the toothless nawab kebab was of use. Nothing happened - I just kept cooking but did not take pictures for a while. It is quite involved to come up with these articles, I wish all it took was to take the cellphone out and snap away!

Molin

Mon, 28 Mar 2016 13:58:04 GMT

Hi FX,

Missed your updates like crazy. where have you been? Whenever I missed you, I have cooked your toothless nawab kabab. Please stay there forever. You are unique and there"s no one like you around.

fx

Sat, 26 Mar 2016 16:08:09 GMT

Thanks Benjamin, this is quite an endorsement!

Ben

Sat, 26 Mar 2016 13:43:57 GMT

I"ve only discovered your blog in the last few weeks, and that seems like some sort of moral failure on my part. I can count on one hand the number of websites that make the Internet worth the time; yours is an absolute treasure. Please keep up the great work!

fx

Sat, 26 Mar 2016 07:25:04 GMT

Thanks a lot Tony!

Tony

Sat, 26 Mar 2016 02:23:47 GMT

I am so grateful you are back and posting. I adore you and the beauty you provide.

fx

Fri, 25 Mar 2016 20:43:43 GMT

Ah Nikki there are more things in heaven and earth than are written about in Time Life books!

Nikki

Fri, 25 Mar 2016 19:40:34 GMT

Everything I know about Georgian cuisine came from the Russian volume of Time-Life"s "Foods of the World". I am dying for more knowledge, too... I"d like to know more about their cuisine beyond khachapuri and chuchkella (sp?).

fx

Fri, 25 Mar 2016 18:31:59 GMT

Ah but Barbara I had to choose the few green-only chard in my glasshouse to get the color I wanted!

fx

Fri, 25 Mar 2016 18:31:12 GMT

Thanks Mimi, may I ask which link you used? Social networks are new to me sorry about the bug

fx

Fri, 25 Mar 2016 18:30:18 GMT

Thanks Luke, glad you liked my raita, I just cooked one today myself actually!

fx

Fri, 25 Mar 2016 18:29:41 GMT

Thanks a lot, many interesting things in Malaysian cooking too!

Jy

Fri, 25 Mar 2016 18:26:49 GMT

Welcome back! I have dipped into your blog posts since the time I lived in CH. Then moved to DE about a year ago. As a hobby, sometimes I teach folk here how to cook Malaysian dishes. Love your personal touch and fabulous pictures. Great way to eat chard! Must try it soon. Thanks.

Luke

Fri, 25 Mar 2016 17:13:41 GMT

Discovered your website in 2009, after getting back from Uzbekistan and looking for a plov recipe. Since then, I"ve used your recipes regularly (your Raita has become a party favorite!). Very glad to see you back and cooking, especially kicking off with Georgian, my favorite cuisine.

Luke -London

Mimi

Fri, 25 Mar 2016 16:57:10 GMT

I am so glad to see you back, and I"ve shared your site with a few of my foodie friends, who are delighted to learn about it.

I have one minor quibble--when I share on Facebook, the link does not go to the specific article, nor does the post display one of your lovely pictures.

Barbara Morgan

Fri, 25 Mar 2016 16:54:04 GMT

Thank you for the beautiful recipe and photos of Swiss chard, one of my favorite vegetables. I"m a little surprised that you used only green chard when it comes in other splendid colors. Perhaps you have recipes for chav and Borscht?

fx

Fri, 25 Mar 2016 16:10:42 GMT

Indeed it is a lot of work... but receiving comments such as yours will keep me going! Very pleased to hear that my Sicilian recipes have been of some use

fx

Fri, 25 Mar 2016 16:09:37 GMT

Thanks Zeashan!

fx

Fri, 25 Mar 2016 16:09:26 GMT

Well thanks a lot Jo, more is on the way

fx

Fri, 25 Mar 2016 16:09:09 GMT

Thanks John I shall try not to disappoint!

fx

Fri, 25 Mar 2016 16:07:54 GMT

Thanks Angela, you have a beautiful blog too with lots of very interesting recipes. Loved the one about searching your inner nonna!

fx

Fri, 25 Mar 2016 16:04:05 GMT

Thanks Roz!

fx

Fri, 25 Mar 2016 16:03:52 GMT

Thanks a lot Simona!

Simona

Fri, 25 Mar 2016 15:37:48 GMT

hello,welcome back,nice to see your culinary skills in action ! :)

Roz

Fri, 25 Mar 2016 15:22:19 GMT

What a nice surprise to see this in my email today! I love your enthusiasm for adventure and food. Looking forward to seeing more.

Angela Potter

Fri, 25 Mar 2016 14:50:57 GMT

Wow, it"s great to see you back! I love that a blog can be a living thing that its host may return to throughout the years as it suits. I was thrilled to receive an e-mail alert about this post this morning and to see your blog again. This recipe looks absolutely delicious. These are ingredients I"m totally in love with at the moment. Thanks, FX!

John Barrett

Fri, 25 Mar 2016 14:44:18 GMT

Welcome back!
I always have enjoyed your comments, photos, and recipes in the past and I"m glad to have you back....please stay around this time and keep "feeding" us over the internet :-)
Thanks,
John

Jo

Fri, 25 Mar 2016 14:14:47 GMT

So glad you"re back, FX! Thank you for returning to the food blog world... Yours is the only one I really followed.

Zeashan

Fri, 25 Mar 2016 14:04:42 GMT

So thrilled you are back FX! This looks delicious!

Jennie Smith

Fri, 25 Mar 2016 13:45:28 GMT

I"d like to add my name to the chorus of fans who missed you. Welcome back! Blogging can be exhausting and I"ve started and stopped a few, so I can understand .. But I never stopped making your Sicilian dishes!

fx

Fri, 25 Mar 2016 13:27:53 GMT

Thanks a lot for not forgetting me, Milagritos!

Milagritos

Fri, 25 Mar 2016 11:07:48 GMT

I"ve been following your blog for years but have never commented. For years I have wondered as to your whereabouts. I"m so glad you made it back to our inboxes! Thank you for posting recipes that most of us find exciting and off the beaten path. It"s always good to hear from you!

Milagritos from Sydney

fx

Fri, 25 Mar 2016 10:07:16 GMT

Thanks for remembering me! I hope my new articles will fill out the dent the blogging sabbatical left. I love Indian cuisine, today Chetinad Egg Curry is on the menu...

fx

Fri, 25 Mar 2016 10:03:42 GMT

Thanks a lot Maree!

Maree Crossman

Fri, 25 Mar 2016 09:18:13 GMT

Very glad to see you back, I enjoy your stories and recipes.
Maree
From Hobart Tasmania, Australia

Chirag

Fri, 25 Mar 2016 08:33:09 GMT

Hi,
It"s good to see you back. I am from India and am your blog"s fan since long. You lost since 2009 and suddenly you appear out of the blue in 2016.

Your long absence created a dent in my heart. I loved your big pictures of food items and other surroundings.

Indian culinary is too broad and we Indian love to cook so much. I hope to see some blogs from you consisting Indian dishes as well.

Now I hope you will not disappear lime you did in 2009. Please try to continue writing for your fans without any break now.

All good wishes. Bye.

fx

Fri, 25 Mar 2016 08:03:28 GMT

Thanks Jan, indeed Swiss chard is a lovely vegetable. Have fun!

fx

Fri, 25 Mar 2016 08:02:45 GMT

Thanks Mil, your friend is lost no more!

Mil

Fri, 25 Mar 2016 07:25:51 GMT

Wow! I"ve missed you my long lost unmet friend. Looking forward to more great food adventures!

Jan van den Hemel

Fri, 25 Mar 2016 07:22:55 GMT

Ah, finally a way to use all that neverending supply of chard that grows in my garden. Beautiful! Thank you for posting a vegetarian recipe. Definitely going to prepare this!