Alison, I love you, you really pick me way up. So, I want to suggest(apprehension building, I know) please, forgive me, I'm a child of the 60s and have picked up some things: aluminum causes gastric distress, memory loss and depression. It really distresses that you wrap your fabulous chickens in that stuff. I've read your spurns of healthy suggestions, but this is different. Some day it won't even be an issue. They will stop storing milk in it, so people will stop believing they're lactose intolerant; no more foil, in the way we're using strong shopping bags now instead of taking plastic ones home- though I will buy 10 cent ones for used cat litter...Anyway, this is my first reply, just joined your Newsletter, am off to a bad start. But hope you hear me somewhere in the back of your mind. This wasn't the only thing I noticed in your letter, I love roast chicken, have been buying Cornish hens, stuffing them with thyme sprigs and lemon chunks, but now am thinking maybe the actual chicken might be doable, so thank you for the encouragements. My cats thank you, too.
What a fun newsletter. I relate to so much of this, particularly the art of completing a task and then writing it on your to-do list just to cross it off immediately. Can't wait for that apple sticky cake recipe!
i ate the wings and one thig, half of the breast is in the soup. now there is a lot of chicken meat and soup left in my fridge... can you please continue with day 5-7. don‘t wonna eat cold chicken sandwich or salad for three days ;-)
Alison, thank you for another informative, fun and wonderful news letter. I equally learned something new (could I pull off using this Baby Lips you speak of?) and laughed out loud (Olives DO grow on trees) while reading this. I will absolutely think about the possibility of maybe making this chicken for 1 person (even though I'm 1 and a half people every other week...but my 9 yr old son rarely likes anything I cook, unless its bean burritos...then I'm a rock star/super hero dad...without the tight pants. Anyway, I will give this a go and use the broth for some chicken peas, because that's my new secret weapon against redried beans in my son's tortillas...mashed chick pea and lettuce wraps...which he likes!
Looking forward to the sticky apple thing! Carry on being you and sharing the things that make you who you are because those are the things that help us all be better folks...whether we are in groups of twos or however many or the ones who still say with regularity, "Yes, table for 1 please."
Great tip to use 1/2 broth and 1/2 water for the chickpea cooking liquid - homemade chicken broth is precious liquid gold and it always pains me to have to use it all in one recipe! Also never would have thought to put lemon slices in the simmering broth. Will try that next time! Thank you Alison, loving the newsletter :)
Dear Alison, here’s something you probably didn’t know about the Rancho Gordo Bean Club.
On March 2nd of this year, on my way to a special dinner honoring Susana Trilling at Thomas Keller’s Mexican restaurant, La Calenda, I stopped in to visit with Rancho Gordo’s Steve Sando at his Napa retail store.
Among other things, I asked him if he knew who you were. He said he did, so I mentioned that you had recently promoted the Bean Club in one of your NY Times articles. He said he knew, and then he told me, rather incredulously, that they had over 10,000 people on the waiting list for the Club — a direct result of your advocacy.
Just one example of how influential you are to your readership.
BABYLIPS! nice. also love burts bees tinted sticks. currently celebrating the much needed rain with some chicken stock on the stove. finally became a paying subscriber and thankful for these newsletters. xo
I laughed and laughed so much reading this. Also I loved it. Thank you. If someone cannot pay I am happy to subscribe for them and pay. Sangeeta
Alison, I love you, you really pick me way up. So, I want to suggest(apprehension building, I know) please, forgive me, I'm a child of the 60s and have picked up some things: aluminum causes gastric distress, memory loss and depression. It really distresses that you wrap your fabulous chickens in that stuff. I've read your spurns of healthy suggestions, but this is different. Some day it won't even be an issue. They will stop storing milk in it, so people will stop believing they're lactose intolerant; no more foil, in the way we're using strong shopping bags now instead of taking plastic ones home- though I will buy 10 cent ones for used cat litter...Anyway, this is my first reply, just joined your Newsletter, am off to a bad start. But hope you hear me somewhere in the back of your mind. This wasn't the only thing I noticed in your letter, I love roast chicken, have been buying Cornish hens, stuffing them with thyme sprigs and lemon chunks, but now am thinking maybe the actual chicken might be doable, so thank you for the encouragements. My cats thank you, too.
What a fun newsletter. I relate to so much of this, particularly the art of completing a task and then writing it on your to-do list just to cross it off immediately. Can't wait for that apple sticky cake recipe!
i ate the wings and one thig, half of the breast is in the soup. now there is a lot of chicken meat and soup left in my fridge... can you please continue with day 5-7. don‘t wonna eat cold chicken sandwich or salad for three days ;-)
Alison, thank you for another informative, fun and wonderful news letter. I equally learned something new (could I pull off using this Baby Lips you speak of?) and laughed out loud (Olives DO grow on trees) while reading this. I will absolutely think about the possibility of maybe making this chicken for 1 person (even though I'm 1 and a half people every other week...but my 9 yr old son rarely likes anything I cook, unless its bean burritos...then I'm a rock star/super hero dad...without the tight pants. Anyway, I will give this a go and use the broth for some chicken peas, because that's my new secret weapon against redried beans in my son's tortillas...mashed chick pea and lettuce wraps...which he likes!
Looking forward to the sticky apple thing! Carry on being you and sharing the things that make you who you are because those are the things that help us all be better folks...whether we are in groups of twos or however many or the ones who still say with regularity, "Yes, table for 1 please."
Cheers! Brian 😷
Love the chicken play-by-play but am worried you have have never owned a pair of sweatpants.
Great tip to use 1/2 broth and 1/2 water for the chickpea cooking liquid - homemade chicken broth is precious liquid gold and it always pains me to have to use it all in one recipe! Also never would have thought to put lemon slices in the simmering broth. Will try that next time! Thank you Alison, loving the newsletter :)
Dear Alison, here’s something you probably didn’t know about the Rancho Gordo Bean Club.
On March 2nd of this year, on my way to a special dinner honoring Susana Trilling at Thomas Keller’s Mexican restaurant, La Calenda, I stopped in to visit with Rancho Gordo’s Steve Sando at his Napa retail store.
Among other things, I asked him if he knew who you were. He said he did, so I mentioned that you had recently promoted the Bean Club in one of your NY Times articles. He said he knew, and then he told me, rather incredulously, that they had over 10,000 people on the waiting list for the Club — a direct result of your advocacy.
Just one example of how influential you are to your readership.
BABYLIPS! nice. also love burts bees tinted sticks. currently celebrating the much needed rain with some chicken stock on the stove. finally became a paying subscriber and thankful for these newsletters. xo
I'm trying to become someone who has celery around but it gets rubbery FAST - any tips?
(made this a matter of hours after it was emailed :))
chicken, t chal, and writing playlist are an amazing combo -- thanks!
I knew this seemed familiar: https://www.bonappetit.com/story/a-tale-of-one-chicken
How long do we simmer the broth? I’m trying this for the first time and have no idea how long to simmer for