Comments on: Pecan Mole

By: brilynn

brilynn — Tue, 20 Oct 2009 01:18:39 +0000

How was SE Asia? I’m heading there in November!

By: Rasa Malaysia

Rasa Malaysia — Mon, 14 Sep 2009 16:32:50 +0000

Danielle – are you on the road now somewhere in SEA. I hope you get to go to Penang. Let me know if you need any information. I am going to NYC next week, but I am not sure if you are back from your honeymoon. Congrats again! :)

By: Esme

Esme — Thu, 03 Sep 2009 23:55:33 +0000

This looks delicious. Happy planning

By: Sue

Sue — Sun, 30 Aug 2009 18:01:40 +0000

We spent 3 weeks in SE Asia in 2004, Thailand, Siem Reap, Vietman, etc, but our favorite place of all was Luang Prabang, Laos, so perhaps reconsider about NOT Laos…

By: Gabi

Gabi — Thu, 27 Aug 2009 02:49:58 +0000

Wow that sounds great! Many blessings for a wonderful wedding- a divine honeymoon and a long and happy life together!
xo

By: Elizabeth

Elizabeth — Tue, 18 Aug 2009 12:09:20 +0000

We’re really thrilled too, Danielle. We adore the mole (we threw in a few cashews as well as pecans) and we really love the dried shrimps! So we have you to thank for those too. The shrimps so wonderful in the mole that we used them to make a quasi puttanesca pasta last night with tomatoes, olives and dried shrimp rather than anchovies. No surprise: the pasta was delicious.

By: Danielle

Danielle — Mon, 17 Aug 2009 12:38:49 +0000

Elizabeth – I’m thrilled that you liked it! Thanks for letting us know.

By: Elizabeth

Elizabeth — Mon, 17 Aug 2009 11:04:53 +0000

This is fabulous!! We served it last night with grilled chicken. Many thanks for a great recipe.

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Tue, 11 Aug 2009 17:29:27 +0000

I’m completely seduced and must try this! I love all of the Oaxacan mole sauces, but this looks like something completely different. I’m bookmarking.