tag:blogger.com,1999:blog-17613825.post7666778125617479233..comments2008-11-12T13:54:56.099ZLizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-17613825.post-56502561314953769362008-11-12T13:54:00.000Z2008-11-12T13:54:00.000ZHello Vicki and Kittie! You're right - the butter is a ridiculously good addition. The Italians plainly have their heads screwed on. Thanks for visiting!Lizhttp://www.blogger.com/profile/13896235681242722952noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-24960709299238459462008-11-12T10:29:00.000Z2008-11-12T10:29:00.000Zomg!<BR/><BR/>I love chestnuts, and only recently discovered that a dab of salt really works well. Sautéing in butter is an inspired adaptation, and I can't wait to try it!kittiehttp://www.blogger.com/profile/17588036645858886259noreply@blogger.comtag:blogger.com,1999:blog-17613825.post-21548754360889737272008-11-11T01:35:00.000Z2008-11-11T01:35:00.000ZOh, I forgot how much I love chestnuts! I usually just sprinkle them with salt, I'll have to do the butter thing (sounds totally sinful and delicious).Vickihttp://www.blogger.com/profile/16258422495964985299noreply@blogger.com