Comments for Napa Valley Bath Co.

Comment on To Live Soulfully……. by Marjory

Marjory — Sat, 21 Nov 2009 19:20:53 +0000

What a gift to allow your girls to live soulfully. Precious blessing. Thanks for sharing from the heart. I am an artist, designer and feng shui consultant and lover of all things sacred.
Marjory
http://www.lotusflow.com
http://www.lotusflowart.com

Comment on Sweet Exfoliation: A Users Guide by napavalleybath

napavalleybath — Fri, 23 Oct 2009 02:28:54 +0000

Great post Leslie! I love our sugar scrub and can’t help but use it in the shower almost everyday…is that ok?

Comment on A Perfect Day by flashplayer

flashplayer — Sun, 05 Jul 2009 13:23:18 +0000

Great post!

Comment on Until We Meet Again by Stephen Mutch

Stephen Mutch — Wed, 01 Jul 2009 00:01:36 +0000

It is so easy to get caught up in the day to day challenges and forget that we, as individuals, are part of a greater plan.

Thank you for sharing your story and a gentle reminder to remain focused on the important things and to always have faith.

Comment on To Live Soulfully……. by Sara

Sara — Wed, 24 Jun 2009 06:04:53 +0000

Pretty cool post. I just came across your site and wanted to say
that I have really enjoyed reading your posts. Anyway
I’ll be subscribing to your feed and I hope you write again soon!

Comment on Do all Italians know how to make Panzanella? by napavalleybath

napavalleybath — Wed, 20 May 2009 16:09:06 +0000

Debbie -
I’m not sure where you would find it but if you had any it would be at a specialty market. It is an heirloom onion native to Calabria…..and people here claim that Torpea, a town in Calabria, grows the “best”!
Elisabetta was actually even out today…but I could use a harsher onion with the dish I’m preparing tonight…will blog about it tomorrow. But, anyway, just find the sweetest onion that you can…taste it…and if you like it raw then it will work. I would recommend our Buona Volonta oil for this dish….its a good value and won’t overpower the dish. Buon Appetito!

Comment on Do all Italians know how to make Panzanella? by Debbie

Debbie — Wed, 20 May 2009 16:01:12 +0000

This sounds like a wonderfull summer dish. I can’t wait to try it! I’m no sure where to get a torpedo onion though here in the Santa Clarita Valley. If I can not find one is there a second type of onion you recomend? Also, of course I must get some of your wonderful olive oil. Which kind of olio do you recomend?

Grazi

Ciao

Debbie

Comment on FARRO/EMMER by ali.b

ali.b — Wed, 01 Apr 2009 19:36:19 +0000

This is a great blog, really informative – it’s like I can almost smell the countryside! Well done you for daring to go and have an adventure with your girls!

Comment on FARRO/EMMER by Sandi Burke

Sandi Burke — Thu, 19 Mar 2009 16:48:05 +0000

When I lived in New York City, one of my favorite breads, Semolina was commonly available.
I was surprised to learn from your blog that it is made from Emmer. I am definitely going to use the organic Farro and try your recipes, because this is a delicious grain! I didn’t know how healthy it was, so thanks for that info.!!! Sandi

Comment on A Wooden Table by Lauren

Lauren — Wed, 04 Mar 2009 21:34:30 +0000

Peggy, sharing this journey takes me right back to my 3 wonderful, magical, oh so yummy weeks traveling through Italy.
LOVE your description of every encounter, puts a smile on my face and the burn of desire to get back there.
I just received your Olive Oil tasting kit, have a dinner party planned to share this experience. Can’t wait!
Thank you for another warm Italy adventure