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Rebekah Welch's avatar

Thank you for your love of tomatoes and anchovies, thank you for rarely measuring and never setting a timer, thank you for taking breaks from the internet and reminding us to do the same. Despite my fairly large collection of cookbooks (I too was once a pastry chef) I tend to look only at the pictures and skim the ingredients list, until you came along. Thanks for making recipe reading (ahem) "palatable" , you could write the instructions on the back of a shampoo bottle and make it entertaining. Thanks for this newsletter and the joy that it brings! If you haven't, try grilling spears of summer squash with lots of olive oil and salt of course.

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Wallameena's avatar

Just from reading this newsletter I subscribed, then I ran out and scooped up the ugliest, heaviest tomatoes I could find at the farm and “saved them”! My apt smells amazing and I have a big pot of deliciousness that will create many memorable delights in the weeks...months to come. I already tried them on a hunk of bread with fresh ricotta. Amazing! Thank you...I think I love you. 🍅

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