Comments on: An in-the-pink interview with Sweet David Lebovitz- http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/?utm_source=rss&utm_medium=rss&utm_campaign=an-in-the-pink-interview-with-sweet-david-lebovitz Teaching about good food in Southwest France Sun, 05 Feb 2012 18:24:28 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Jen Laceda http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/comment-page-1/#comment-852 Jen Laceda Mon, 14 Jun 2010 08:51:11 +0000 http://kitchen-at-camont.com/?p=1452#comment-852 Hi Kate, I just found your blog through David Lebovitz! I love it and I hope to visit often! Hi Kate, I just found your blog through David Lebovitz! I love it and I hope to visit often!

]]> By: MadisonBleu http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/comment-page-1/#comment-851 MadisonBleu Sat, 12 Jun 2010 16:45:38 +0000 http://kitchen-at-camont.com/?p=1452#comment-851 I just love David -- he's such a sweetie and all over the food blogs lately which is fine with me, can't get enough of him. "Is it Rose' O'clock?" Reminds me of something a friend says - she calls it "wine-thirty". I was a fan of your old blog so glad I found this one. Lovely. I just love David — he’s such a sweetie and all over the food blogs lately which is fine with me, can’t get enough of him. “Is it Rose’ O’clock?” Reminds me of something a friend says – she calls it “wine-thirty”.

I was a fan of your old blog so glad I found this one. Lovely.

]]> By: parisbreakfasts http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/comment-page-1/#comment-828 parisbreakfasts Sat, 29 May 2010 13:59:05 +0000 http://kitchen-at-camont.com/?p=1452#comment-828 Looks simply out of this world... Love love love prunaux d'agen but I've never had them onsight. The second reason to come to your workshop! Looks simply out of this world…
Love love love prunaux d’agen but I’ve never had them onsight.
The second reason to come to your workshop!

]]> By: Kerrin @ MyKugelhopf http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/comment-page-1/#comment-827 Kerrin @ MyKugelhopf Fri, 28 May 2010 12:52:39 +0000 http://kitchen-at-camont.com/?p=1452#comment-827 i knew i was happily settled in zurich when i finally found a market stand that sells pruneaux d'agen ;) and i too in fact have 5 (ok, sometimes 7) a day. love them. fun post, thanks for sharing ! :) i knew i was happily settled in zurich when i finally found a market stand that sells pruneaux d’agen ;) and i too in fact have 5 (ok, sometimes 7) a day. love them. fun post, thanks for sharing ! :)

]]> By: David http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/comment-page-1/#comment-826 David Fri, 28 May 2010 02:28:53 +0000 http://kitchen-at-camont.com/?p=1452#comment-826 Camp Cassoulet is a must! The last one was too much fun : ) I do regret not having that 10l hug...er, I mean, 'jug' of rosé here in Paris, since the temperatures are starting to climb. However I'm certain that you will find something to do with all of it. Unless you can hold on to it until my next visit. (Er, I know...fat chance!) Embrasses for an amazing visit, comme d'hab.. Camp Cassoulet is a must! The last one was too much fun : )

I do regret not having that 10l hug…er, I mean, ‘jug’ of rosé here in Paris, since the temperatures are starting to climb. However I’m certain that you will find something to do with all of it. Unless you can hold on to it until my next visit. (Er, I know…fat chance!)

Embrasses for an amazing visit, comme d’hab..

]]> By: Kate Hill http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/comment-page-1/#comment-825 Kate Hill Thu, 27 May 2010 21:22:12 +0000 http://kitchen-at-camont.com/?p=1452#comment-825 Yes Jude, there is a camp cassoulet! Each year around the November 1 holiday, as the weather chills the Gascon countryside, we stoke the fires, cook the beans and fill the giant cassoles! this year, we're adding a one-day charcuterie workshop to make our own saucisse de toulouse, ventreche, etc. interested? Get your name on the wait list now! Yes Jude, there is a camp cassoulet! Each year around the November 1 holiday, as the weather chills the Gascon countryside, we stoke the fires, cook the beans and fill the giant cassoles! this year, we’re adding a one-day charcuterie workshop to make our own saucisse de toulouse, ventreche, etc. interested?
Get your name on the wait list now!

]]> By: Jude LaBArre http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/comment-page-1/#comment-824 Jude LaBArre Thu, 27 May 2010 07:06:15 +0000 http://kitchen-at-camont.com/?p=1452#comment-824 Is there a cassoulet camp? Is there a cassoulet camp?

]]> By: Karin (an alien parisienne) http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/comment-page-1/#comment-823 Karin (an alien parisienne) Thu, 27 May 2010 05:41:51 +0000 http://kitchen-at-camont.com/?p=1452#comment-823 I noticed no one left a comment, yet, or maybe there have been none approved yet, but I thought, "Oh, this is too wonderful a post to go commentless!" and thought I would chime in. I came here via David's posting about it on Facebook, and this was a delightful read. :) I laughed at "rosé o'clock" and the ten gallons of rosé... What a lot of fun it looks like you all had. Thank you for sharing this with all of us. :) I noticed no one left a comment, yet, or maybe there have been none approved yet, but I thought, “Oh, this is too wonderful a post to go commentless!” and thought I would chime in. I came here via David’s posting about it on Facebook, and this was a delightful read. :) I laughed at “rosé o’clock” and the ten gallons of rosé… What a lot of fun it looks like you all had. Thank you for sharing this with all of us. :)

]]> By: PreteMoiParis http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/comment-page-1/#comment-822 PreteMoiParis Thu, 27 May 2010 05:34:10 +0000 http://kitchen-at-camont.com/?p=1452#comment-822 Note to self, must contain wine, to get a hug from David. ;-) Note to self, must contain wine, to get a hug from David. ;-)

]]> By: Forest http://kitchen-at-camont.com/2010/05/26/an-in-the-pink-interview-with-sweet-david-lebovitz/comment-page-1/#comment-821 Forest Thu, 27 May 2010 05:26:25 +0000 http://kitchen-at-camont.com/?p=1452#comment-821 rose with ice...love it! I look forward to my summer week down south every year for that! of course I wouldn't dream of putting ice in my wine normally...but down there....it's what the holiday is all about...in fact just thinking about it has put me in a south of france, holiday frame of mind. rose with ice…love it! I look forward to my summer week down south every year for that! of course I wouldn’t dream of putting ice in my wine normally…but down there….it’s what the holiday is all about…in fact just thinking about it has put me in a south of france, holiday frame of mind.

]]>