Comments for 30 Bucks a Week

Comment on Deep Dish Pizza Recipe by jadetomato

jadetomato — Mon, 04 Mar 2013 02:37:14 +0000

I just made this and it is fabulous. Thank you so much for sharing the recipe!

I didnt bother laminating the dough either, and layered cheese, about 1/2 pound crumbled and cooked Italian sausage, fresh sliced mushrooms, more cheese, and sauce. It was so good!

Comment on What’s it all about? by Jonathan Bailor

Jonathan Bailor — Wed, 06 Feb 2013 07:07:46 +0000

Dear Tina and Phil – Today we’re launching an angel funded non-profit nutrition educational organization called Slim is Simple. SIS will provide compelling multimedia resources—free of charge—that the educational and health communities can leverage to share the simple, fun, and proven nutrition and exercise science necessary to stem the obesity, diabetes, and heart disease epidemics. We’re working to get this “curriculum” into schools, churches, and etc.

Wanted to give you a first look at our first full-length animated educational piece at http://youtu.be/U36XJaETbh8 with the hopes that we can collaborate on giving this non-profit educational effort the legs it needs to make a difference in the mainstream.

Thanks again for all that you already do to help so many to live so much better.

Gratefully,
Jonathan Bailor
The Calorie Myth (HarperCollins, 2014)
Senior Fitness Producer, Microsoft
Nike+Kinect Fitness – http://youtu.be/IYbNMlN1Npw

Comment on Pear and Bleu Cheese Crostini by Michelle Gibbs - kozlowski

Michelle Gibbs - kozlowski — Fri, 18 Jan 2013 19:33:12 +0000

Have done these as my own recipe – instead of drizzling with honey I top with honey roasted chopped walnut as an addition. Nice.

Comment on Orzo with Mushrooms, Hazelnuts, Parsley, and Tofu by mel184

mel184 — Thu, 17 Jan 2013 14:09:14 +0000

Thanks for the clarification of the proportions, Phil. Will give it a try since it sounds tasty.

Comment on No Time Bread by keishua (@keishualove)

keishua (@keishualove) — Wed, 09 Jan 2013 15:15:33 +0000

i think i made something similar once. it was yummy and so easy.

Comment on What’s it all about? by susanevershed

susanevershed — Fri, 21 Dec 2012 16:11:10 +0000

Great blog…can’t wait to read more! When you have a momment, come visit my new blog at http://www.redwinefinefood.com By the way, I’m a Brooklyn ex-patriot……I studied at Pratt for 4 years.

Comment on Big Changes by P

Mon, 17 Dec 2012 17:00:26 +0000

Yup – since 30/Week is hosted on wordpress.com, no need to take it down. It’ll remain as a recipe archive etc. – we still reference it pretty often ourselves.

Comment on Big Changes by Penny T.

Penny T. — Sun, 16 Dec 2012 00:52:10 +0000

I’m hoping that with your new adventure you will still keep your $30/week blog site available so we can continue to go back and find inspiration and your wonderful recipes.

Comment on Some Tips & This Week’s Receipt by It’ll Take Some Getting Used To » Minnisingh

It’ll Take Some Getting Used To » Minnisingh — Fri, 14 Dec 2012 16:22:38 +0000

[...] challenge will now be how to get most bang for our buck when grocery shopping by following our own advice. I know that with some more time and getting familiar with the area, we will figure this out, but [...]

Comment on Baigan Bharta Lasagna by CC

CC — Sun, 09 Dec 2012 12:07:56 +0000

Eggplant lasagne is great, but not with boiled eggplant! Slice longways about 1/4″ think, sprinkle with salt and leave for about 1/2 an hour. Pat with paper towels to get rid of the excess moisture and most of the salt, then grill/broil until golden. Use as pasta with whatever other ingredients you like. We usually make an italian style with tomato sauce, cheese and other vegetables, but your Indian style sounds good, too. You could make an Indian spiced tomato sauce while the eggplant is salting.