tag:blogger.com,1999:blog-2509457152211218735.post1517970144014187703..comments2008-04-15T09:03:27.059-07:00Doodleyboohttp://www.blogger.com/profile/10171248819894956903noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-2509457152211218735.post-47245998982717248892008-04-15T09:03:00.000-07:002008-04-15T09:03:00.000-07:00Thank you all for the lovely comments. You're making me blush :o)<BR/><BR/>It's not the first time I've messed up the password thing. You'd think I'd have learned by now...<BR/><BR/>Anyway, I highly recommend making pasta this way. I will admit that it is a bit time consuming, but the results are so worth it.<BR/><BR/>Mihl: You're too kind. Actually, it's more to do with patience and being very picky about details. I'm a fan of the rest of you all because I look at some of the stuff on your blogs and I'm really inspired. And we're all talented just by virtue of being vegan chefs! :o)Doodleyboohttp://www.blogger.com/profile/10171248819894956903noreply@blogger.comtag:blogger.com,1999:blog-2509457152211218735.post-32035239040679121882008-04-15T04:32:00.000-07:002008-04-15T04:32:00.000-07:00you are really talented. These look so beautiful!Mihlhttp://www.blogger.com/profile/16974683891155156264noreply@blogger.comtag:blogger.com,1999:blog-2509457152211218735.post-21483670161528192822008-04-14T16:43:00.000-07:002008-04-14T16:43:00.000-07:00Thank you so much for linking to my blog! I really enjoy reading yours. :) Crystallized ginger is one of my favorite sweets and I think it's a fantastic idea to use it as a filling for daifuku (I didn't know that was the proper term; thanks!). Your ravioli are beautiful. :)Vegyoginihttp://www.blogger.com/profile/04248320434337952085noreply@blogger.comtag:blogger.com,1999:blog-2509457152211218735.post-5271164820190428462008-04-14T11:42:00.000-07:002008-04-14T11:42:00.000-07:00Those look delicious!Carlahttp://www.blogger.com/profile/02176995225722831964noreply@blogger.comtag:blogger.com,1999:blog-2509457152211218735.post-1166606439748915392008-04-14T11:12:00.000-07:002008-04-14T11:12:00.000-07:00I echo Liz--they are like little jewels! So good that a simple drizzling of olive oil is all they need. I must try this! And oh, the password thing. I have so been there...torture!Cakespyhttp://www.blogger.com/profile/11540351035366591645noreply@blogger.comtag:blogger.com,1999:blog-2509457152211218735.post-11742937594420593922008-04-14T04:51:00.000-07:002008-04-14T04:51:00.000-07:00ooh, fresh pasta jewels! I keep forgetting to use wonton wrappers for this, but it's such a good idea.Liz²http://www.blogger.com/profile/10964705723198215243noreply@blogger.comtag:blogger.com,1999:blog-2509457152211218735.post-8726548839550089582008-04-13T02:19:00.000-07:002008-04-13T02:19:00.000-07:00They're so pretty! I'm glad you figured out your password! eek.Melisser; the Urban Housewifehttp://www.blogger.com/profile/05375267938564345961noreply@blogger.com