http://marthamcphee.com Tue, 07 Feb 2012 15:42:49 +0000 hourly 1 http://wordpress.com/ http://marthamcphee.com/recipes/#comment-1126 Tue, 18 Jan 2011 00:03:24 +0000 http://marthamcphee.wordpress.com/?page_id=246#comment-1126 So nice to hear from you. Thanks for writing. Via Toselli…what a wonderful time, so long ago.

]]> http://marthamcphee.com/recipes/#comment-1125 Mon, 17 Jan 2011 20:43:05 +0000 http://marthamcphee.wordpress.com/?page_id=246#comment-1125 Reminds me of Via Toselli. . . . .
PS A group of 1984-1985 amici da firenze have begun “friending me” on facebook. Ahi mi, la, nostalgia!

]]> http://marthamcphee.com/recipes/#comment-323 Wed, 17 Mar 2010 12:00:34 +0000 http://marthamcphee.wordpress.com/?page_id=246#comment-323 Thanks for writing. My brother-in-law brought me a gallon of olive oil from his brother’s trees in the hills above Florence. The oil tasted like the tree. Your olive looks beautiful too.

]]> http://marthamcphee.com/recipes/#comment-322 Wed, 17 Mar 2010 07:43:45 +0000 http://marthamcphee.wordpress.com/?page_id=246#comment-322 nice. Thanks

]]> http://marthamcphee.com/recipes/#comment-6 Wed, 14 Oct 2009 18:35:39 +0000 http://marthamcphee.wordpress.com/?page_id=246#comment-6 We still make these scones many weekends. We’ve found over the years that you can cut the butter down from 8 to 6 Tbsp without impairing the scones. Save the last two Tbsp to put on at the table.

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