I love "Heartburn" both the book and the movie (isn't the Carly Simon theme song so great?) and I love me some carbonara...so happy the movie inspired you and can't wait to make your version. I have a good friend who lives in Oregon that I don't see very often and certainly not this year but apparently I went through a phase of ordering…
I love "Heartburn" both the book and the movie (isn't the Carly Simon theme song so great?) and I love me some carbonara...so happy the movie inspired you and can't wait to make your version. I have a good friend who lives in Oregon that I don't see very often and certainly not this year but apparently I went through a phase of ordering Carbonara a few times at a variety of restaurants and didn't realize how predictable I was. She let me know upon ordering it for the 4th or 5th time over the course of a few years that her boyfriend had nicknamed me "Jenny Carbonara". I have since accepted and embraced that I love Carbonara (with Cacio e Pepe coming in a very close second).
My first intro to you and your recipes was the Olive oil Roast Chicken w/ carrots recipe featured in NY Times Cooking...and it quickly became part of my regular rotation along with a beautiful Sea Blue Staub Braising Pan to make it in. I look forward to receiving more of your newsletters and recipes in the new year. And hope you are having a wonderful (and/or bearable) holiday season...such strange times...Cheers!
I love "Heartburn" both the book and the movie (isn't the Carly Simon theme song so great?) and I love me some carbonara...so happy the movie inspired you and can't wait to make your version. I have a good friend who lives in Oregon that I don't see very often and certainly not this year but apparently I went through a phase of ordering Carbonara a few times at a variety of restaurants and didn't realize how predictable I was. She let me know upon ordering it for the 4th or 5th time over the course of a few years that her boyfriend had nicknamed me "Jenny Carbonara". I have since accepted and embraced that I love Carbonara (with Cacio e Pepe coming in a very close second).
My first intro to you and your recipes was the Olive oil Roast Chicken w/ carrots recipe featured in NY Times Cooking...and it quickly became part of my regular rotation along with a beautiful Sea Blue Staub Braising Pan to make it in. I look forward to receiving more of your newsletters and recipes in the new year. And hope you are having a wonderful (and/or bearable) holiday season...such strange times...Cheers!