You have put a huge smile on my face. I love how your kookiness makes me love you and love myself. I’ll be beaning today here in Oz as we prepare to cope with another potential lockdown.
Just subscribed to your newsletter because of your faux pas relative to Steve at Rancho Gordo! We love him and so it made Bean Club News! Anyway, looking forward to it, but what is "folklore?" Is it music, books on tape? What? I bean almost everyday. Today Yellow Eye Baked Beans from Crescent Dragonwagon.....
folklore is the new soul crushing but also life affirming album by Taylor Swift! You must listen. And yes-- I will lose several hours of sleep over that typo. It's a true testament to how much I think about RANCHO GORDO as a brand and lifestyle. Honestly, change my name to Alison Gordo!!
Hey Alison - your newsletter is a bright moment in the week right now. So big thanks from Oz! I just been able to subscribe - is there anyway to access the recipe for the slow cooked tuna? It looks sublime. Stay safe!
Hi Laura! Yes, for paid subscribers, you can access that recipe. Let me know if you sign up and still aren't able to access, I'll figure it out for you!
Just want to join the chorus and say how happy I am every time I encounter your content. We are (and have always been, and remained!) a 'eat what Alison Roman tells us to' household. Can't wait to jump into beans this week 🙏🏻
I'm planning my folklore mountain getaway and am in desperate need of a pair of rust orange linen overalls. Any chance you can clue me in to where Michael got his?
I am *finally* engaging in a big pot of brothy beans because the weather is calling for it! I am storing them in the fridge in their liquid, but day by day then are getting more macerated and more like.... a bean sludge as opposed to individual beans. Did i overcook them? Should I have drained them? How long can you keep them for anyway?
(had with a jammy egg boiled for 6 minutes, garden tomatoes, oil and feta and it was the lunch of dreams)
Hello! Love all the newsletter. Wondering where I can find the recipe for the New Stew? Video is fabulous but would love the specifics. I’m a mom. 47 and need words to follow!
You have put a huge smile on my face. I love how your kookiness makes me love you and love myself. I’ll be beaning today here in Oz as we prepare to cope with another potential lockdown.
Thank you, Becca! I'm not feeling kooky so much as scattered these days, but will take it! Stay safe over there xx
Just subscribed to your newsletter because of your faux pas relative to Steve at Rancho Gordo! We love him and so it made Bean Club News! Anyway, looking forward to it, but what is "folklore?" Is it music, books on tape? What? I bean almost everyday. Today Yellow Eye Baked Beans from Crescent Dragonwagon.....
folklore is the new soul crushing but also life affirming album by Taylor Swift! You must listen. And yes-- I will lose several hours of sleep over that typo. It's a true testament to how much I think about RANCHO GORDO as a brand and lifestyle. Honestly, change my name to Alison Gordo!!
ok, thank you! I'm showing my age, of course.....should have known the name of a new Taylor Swift album! XXOO
I’ve had Folklore on repeat. So good!
Hey Alison - your newsletter is a bright moment in the week right now. So big thanks from Oz! I just been able to subscribe - is there anyway to access the recipe for the slow cooked tuna? It looks sublime. Stay safe!
Hi Laura! Yes, for paid subscribers, you can access that recipe. Let me know if you sign up and still aren't able to access, I'll figure it out for you!
Thanks, Alison. It did come through in the end. Thanks for this weekly magic and stay safe! 🧡
Just want to join the chorus and say how happy I am every time I encounter your content. We are (and have always been, and remained!) a 'eat what Alison Roman tells us to' household. Can't wait to jump into beans this week 🙏🏻
Ahhh thank you, Darci! That is so nice to hear. Thank you thank you! Beans forever! x
I'm planning my folklore mountain getaway and am in desperate need of a pair of rust orange linen overalls. Any chance you can clue me in to where Michael got his?
He doesn't want me to tell you, but I think he got them on Amazon 😬
I found a much cuter handmade pair. And I’m not telling him where I got them either (Etsy). ;)
Thank you Alison for your writing, recipes and just being you! Thats why I've subscribed. $50 well spent.
Thank you so much! That is so very kind! I'm excited to keep it all coming :) Thanks for reading and subscribing!
I am *finally* engaging in a big pot of brothy beans because the weather is calling for it! I am storing them in the fridge in their liquid, but day by day then are getting more macerated and more like.... a bean sludge as opposed to individual beans. Did i overcook them? Should I have drained them? How long can you keep them for anyway?
(had with a jammy egg boiled for 6 minutes, garden tomatoes, oil and feta and it was the lunch of dreams)
x. Melissa (Vancouver BC)
Hello! Love all the newsletter. Wondering where I can find the recipe for the New Stew? Video is fabulous but would love the specifics. I’m a mom. 47 and need words to follow!