Contact

I will always be happy to hear from you!

If you have food questions or comments, want to chat about food, inquire about working together, or have a suggestion – please feel free contact me.

Email: Valentina [at] cookingontheweekends [dot] com
Facebook: Cooking On The Weekends
Twitter: @cookingweekends

{ 12 comments… read them below or add one }

Beth Fulton May 18, 2011 at 7:49 pm

Love the that Empanada recipe………Thank you!!!!!

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Carol Marble September 25, 2011 at 11:09 pm

Dear Valentina: Jim and I just spoke with our dear friends, Carole and Jim, (whom you might know!) We told them what a wonderful website you have and also how special it was to meet you and the boys when we were in L.A. in July. I am anxious to try some of your gluten-free recipes as one of our daughters needs to go on that diet. Keep up the sparkling descriptions and equally sparkling photographs! We hope to see you when we are down your way again. Our best–Carol and Jim Marble

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LDKS January 18, 2012 at 1:46 pm

I think I’ll make that spicy kale soup this weekend and my house will
smell great too!

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valentina January 19, 2012 at 9:10 pm

Linda, you’re the best! xo

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Nancy Swecker July 31, 2012 at 5:54 pm

I just made your Herbed Garlic Bread and it is delicious! A few minor changes: used 1/2 whole wheat flour; was out of fresh garlic, so used 1 t garlic powder; used the herbs I have growing: sage, oregano, lemon balm. Thank you!

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valentina July 31, 2012 at 6:55 pm

Nancy, so happy you loved the bread! Yay! Adding the wheat flour sounds delicious! :-)

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Kitty August 29, 2012 at 5:17 pm

Dear Valentina:

I just came across the site where you mentioned my cookbook, Cooking at the Kasbah, as one of your gift favorites for 2011. I want to thank you for the nice plug, and let you know that my next book, Mint Tea and Minarets: A Banquet of Moroccan Memories will be out in October, Inch Allah! Hope to meet you at an event in LA sometime,

Keep on cooking!

Kitty Morse

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karen August 30, 2012 at 3:58 pm

Hello, Valentina,
Your spicy kale soup was fun to do and better to taste. The healthy dollop of sundrieds at the end was a textural and nutritious exclamation point! Somehow, this soup is for all seasons and come winter (if not before) I’ll surely make it again.
Yesterday I was talking to my friend Linda about Hatch chiles. I recently bought about a pound of them at a local supermarket, roasted them, and naively prepared my husband’s favorite chile verde. He is a native Arizonan who loves his Mexican food way up there on the Scoville scale, but after a few bites he was into the fridge quelling his asbestos taste buds with a glass of milk. I usually taste chiles before using, if there is any doubt, but I did not realize how much Hatch chiles could vary in hotness.
Your blog is extraordinary and you have another real fan down here in the Southwest. Thank you.

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Liane Kaneshiro May 15, 2013 at 9:42 pm

Hi, I love your recipes and tips!

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sara June 29, 2013 at 6:33 am

Hi! I’ve been following your blog after I chanced upon it when I was looking for corn on the cob image… I got especially excited when I saw your avocado recipes, they certainly were mouthwatering! Here in the Philippines, we grow avocadoes, too! The avocado season is usually May to August. Here though, we usually make shakes out of avocadoes. We enjoy them with a spoon, too, only not sprinkled with sea salt, but rather with milk powder! :-) We use fresh milk with the shake, too. Thanks for your recipes! I’m trying the avocado butter. :-)

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Ali AKINCI January 29, 2014 at 3:30 pm

Introducing Witch Fingers Grapes

I LIKE THIS MOST of the grapes, samplings How can I obtain?
Please could you help PLEASE. GREETINGS

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valentina January 30, 2014 at 6:48 am

Hi Ali, these grapes should be available here July & August. :-)

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