tag:blogger.com,1999:blog-3272620425248678362.post6232348944043448420..comments2011-05-23T06:30:38.895+10:00Jessicahttp://www.blogger.com/profile/08198674614139027853noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3272620425248678362.post-46711052817456550722011-05-23T06:30:38.895+10:002011-05-23T06:30:38.895+10:00hi jessica, what happens if the pumpkin isn&#39;t dry? i&#39;m hoping to use butternut squash, which is quite moist.friedsighttp://friedsig.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-3272620425248678362.post-699581656516350142010-04-11T14:17:45.315+10:002010-04-11T14:17:45.315+10:00Hi Jessica,<br />check this out for tips on gnocchi:<br />http://www.theage.com.au/articles/2003/06/24/1056220579587.html?from=storyrhs<br />I found it really helpful.<br />Emma.Ulf and Emmahttp://www.blogger.com/profile/12433432308255769665noreply@blogger.comtag:blogger.com,1999:blog-3272620425248678362.post-37959677780238235682008-12-02T04:37:00.000+11:002008-12-02T04:37:00.000+11:00Hey Jessica,Your website looks great.  Im a kiwi chef, now living in the u.K and i recruit aussie and kiwi chefs and put them into Private Chef Jobs, Rest etc all around Europe.  I woundered whether you knew of many chefs that you could pass this info on to..???My email is fran@dine-divine.com and web is www.dinedeivine.comFranhttp://www.blogger.com/profile/04309888195070915741noreply@blogger.com