If you're baking this weekend
and have a question, this is your time
Hello and welcome to A Newsletter! If you’ve found your way over by some miracle but are not yet subscribed, here, let me help you with that:
Happy gorgeous Saturday, a true “why would I live anywhere else, someone get me to Central Park, does anyone know where I can get a perfectly worn in tawny colored vintage cable-knit sweater” weather day in New York State. Perhaps not unrelated, The Mets won last night and I promise you I am more shocked than anyone that I care at all.
Not so related, lately I’ve been really preoccupied with figuring out how to own fewer things, buy less stuff and generally make better choices about what’s “worth it” or not, what things actually work vs. what the internet is good at selling me, what people I follow are paid to sell me, etc. A drop in the bucket, but I’ve been trying a lot of hair masks to find one that delivers on the promises promised, sans blow-out and fresh haircut (this is what happens when I stop going out). While I don’t need to tell you which ones didn’t work for me and my fine but wavy, occasionally color-treated dry hair, the best one by a long shot is still the one my girl Emaly at Beauty Supply (I see her for color, Shelby for cut) has been recommending to me for years: Christophe Robin regenerating mask. A not-sponsored strong buy.
Okay, moving on. Just like the now-defunct old comment threads of yore, this “subscriber chat” is now your opportunity to ask questions (to me, to each other) about specific topics.
I’m spending less time on Instagram by design, so this is the best place to get my attention and get those questions actually answered. Plus, gives you an opportunity to weigh in with your own expertise, which I know you all have plenty of.
Up this weekend: “Fall Baking,” baking for fall, baking during the autumn season, cozy baking, using the word cozy to describe sweet baked foods in general, etc. (though maybe more specifically, it’s baking cakes, and even more specifically, this cake and this cake).
To do this, click this link. Unlike comment posts, new chat threads won’t be sent sent via email, FYI. You can also access chat here.
If you have any issues, please see Substack’s FAQ or email support@substack.com (I am famously not good at tech support).
See you next week for chili. Bye!
🥲🥲 been waiting to see your version of chili for years weeeee
Hi Alison. Every year, I go apple picking, and every year, I make a disappointingly un-crispy apple crisp. No matter which recipe I use, I can't seem to get the topping right! Can you help? I am supposed to go apple picking today, and I'm getting nervous all over again.