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…
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.
Ahhh thank you Rebekah! This is so so kind. I may just take that shampoo idea and run with it (like Dr. Bronners? But recipes??). I will give summer squash a try, just for you xx
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.
Ahhh thank you Rebekah! This is so so kind. I may just take that shampoo idea and run with it (like Dr. Bronners? But recipes??). I will give summer squash a try, just for you xx