tag:blogger.com,1999:blog-5189217327071654682.post4271041661155129466..comments2009-02-10T20:45:28.244-05:00P Khttp://www.blogger.com/profile/13609606881916930199noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5189217327071654682.post-79580324689468116502009-02-10T20:45:00.000-05:002009-02-10T20:45:00.000-05:00Beautiful! And mouthwatering. :)Farmgirl Susanhttp://www.blogger.com/profile/04851855517852917202noreply@blogger.comtag:blogger.com,1999:blog-5189217327071654682.post-78813921027269124912009-02-08T17:50:00.000-05:002009-02-08T17:50:00.000-05:00saraj: there was a reason i never mentioned that i made the puff pastry and it looks like you figured it out. it was store bought.P Khttp://www.blogger.com/profile/13609606881916930199noreply@blogger.comtag:blogger.com,1999:blog-5189217327071654682.post-15498589177376419422009-02-08T17:43:00.000-05:002009-02-08T17:43:00.000-05:00Phil- this is an inspiration (meaning 6CD and the sprouts)! Question do you make your own puff pastry?sarajhttp://www.blogger.com/profile/11353271541413689963noreply@blogger.comtag:blogger.com,1999:blog-5189217327071654682.post-17379434841312913632009-02-08T14:48:00.000-05:002009-02-08T14:48:00.000-05:00Jesse: I'm sure that would still be just as delicious. Usually I prefer the regular crust, but I wanted to give the puff pastry a chance. You may have to adapt cooking times to suit your needs.P Khttp://www.blogger.com/profile/13609606881916930199noreply@blogger.comtag:blogger.com,1999:blog-5189217327071654682.post-74833386312110154082009-02-08T14:10:00.000-05:002009-02-08T14:10:00.000-05:00This sounds delicious! Do you think it would be just as good with regular galette/pie crust? Puff pastry is usually a little on the rich side for me.Jessehttp://www.blogger.com/profile/14577264539517543916noreply@blogger.comtag:blogger.com,1999:blog-5189217327071654682.post-78077731219023228452009-02-08T12:50:00.000-05:002009-02-08T12:50:00.000-05:00Looks and sounds wonderful. I have just become a huge fan of brussell sprouts recently - never made them until this past year. <BR/><BR/>Thanks for the recipe.Sharona Mayhttp://www.blogger.com/profile/12187979230694568234noreply@blogger.comtag:blogger.com,1999:blog-5189217327071654682.post-39328849664328615352009-02-07T23:56:00.000-05:002009-02-07T23:56:00.000-05:00This will be for dinner tomorrow night for company. I LOVE brussel sprouts,,,AND cycling, AND cooking. Where were you when I was 27? Oh, I guess the answer to that is obvious....nonexistent.janedavidontheroadhttp://janedavidontheroad.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-5189217327071654682.post-6745914869291884842009-02-07T00:06:00.000-05:002009-02-07T00:06:00.000-05:00I love roasted Brussell Sprouts, saddly my wife doesn't. Hmmm I'm going to have to find a way to make this. Maybe if I placed extra cheese on top she wouldn't notice lol. Shhhh!chuckhttp://www.thekneadforbread.comnoreply@blogger.comtag:blogger.com,1999:blog-5189217327071654682.post-27149685669745472372009-02-06T19:37:00.000-05:002009-02-06T19:37:00.000-05:00This sounds - and looks - beyond fantastic! (And I don't even like brussells sprouts!)<BR/><BR/>Thanks for the post - the photography is stunning!jdhttp://www.blogger.com/profile/04832801488088658735noreply@blogger.com