tag:blogger.com,1999:blog-4739905675871679808.post1542755250765254120..comments2023-03-25T05:36:16.924-04:00Comments on Rock 'n' Roll Gourmet: Soup Crock(le) DebacleRocknRollGourmethttp://www.blogger.com/profile/08325536237001145003noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4739905675871679808.post-84018471666052626222010-02-24T23:47:38.402-05:002010-02-24T23:47:38.402-05:00Cherry! You know how I love red.Cherry! You know how I love red.Una LaMarchehttps://www.blogger.com/profile/07149033314402979627noreply@blogger.comtag:blogger.com,1999:blog-4739905675871679808.post-84827025633135788932010-02-22T19:15:03.409-05:002010-02-22T19:15:03.409-05:00For me personally I'd go for the cobalt, but I...For me personally I'd go for the cobalt, but I'd say in this case the white. I don't see any info telling us when they're going to bring out the Cassis or Lilac, and it would be a shame to have have to put off your cooking goal indefinitely. The white will go with pretty much any other color you choose to put on your table (perhaps, say, a lovely deep purple tablecloth).Anonymoushttps://www.blogger.com/profile/13807986016489509644noreply@blogger.comtag:blogger.com,1999:blog-4739905675871679808.post-15084400122842025542010-02-22T18:45:03.163-05:002010-02-22T18:45:03.163-05:00You should definitely hold out for the Cassis. I a...You should definitely hold out for the Cassis. I am however, also partial to dijon.Cocohttps://www.blogger.com/profile/03970504707708296230noreply@blogger.com