One of the best things about writing a Substack is being able to be oneself. I say "oneself" because, as a Brit, I can say that and people think I'm classy. 😂 Seriously, thanks for leading the way in making Substacks humane.
Ah, spring/summer, and 'The Chicago Hotdog! ' Life at its best! Seems like you're having more fun than you know. Sending thanks for your recipes and inspiration. Be well.
If someone is constantly posting theres not much going on, my hot take. We are not brands that need to be "part of the conversation." I've been bumming around Italy without a sim card and I've never felt more free just drinking endless amounts of sparkling mineral water and getting stoned. Take care of yourself and excited for the baking book.
Always so nice to hear from you. You're like an old friend I've never met. But you are in my universe on a pretty daily basis as I peruse your newsletters and books to help me feed my family. Thank you!
Do you have a suggestion for replacing parsley? (No pea shoots available here.) My wife likes most things, but tragically can't stand the taste of parsley or coriander. I'm thinking mint could work here or even watercress, but didn't know if you might have a better idea.
Wow I loved this. Cutting the snap peas vertical is a little fussy but totally worth it in the end. I actually liked this pasta salad better than the zucchini summer pasta salad!
We’ll all wait for you.
Don't think we weren't all irked when NYT came up with their great idea for a hot dog party.
I simply love you. Thank you for that whole lead in and obviously thank you for the salad recipe. ❤️
So good to hear from you! The salad looks delish, of course.
One of the best things about writing a Substack is being able to be oneself. I say "oneself" because, as a Brit, I can say that and people think I'm classy. 😂 Seriously, thanks for leading the way in making Substacks humane.
Looks delicious and ready to try it for the weekend!
Ah, spring/summer, and 'The Chicago Hotdog! ' Life at its best! Seems like you're having more fun than you know. Sending thanks for your recipes and inspiration. Be well.
I didn’t realize how much I was missing a newsletter until I started reading. So refreshing! Lively! Just like the pasta salad.
I’ll be making that this weekend!
If someone is constantly posting theres not much going on, my hot take. We are not brands that need to be "part of the conversation." I've been bumming around Italy without a sim card and I've never felt more free just drinking endless amounts of sparkling mineral water and getting stoned. Take care of yourself and excited for the baking book.
Always so nice to hear from you. You're like an old friend I've never met. But you are in my universe on a pretty daily basis as I peruse your newsletters and books to help me feed my family. Thank you!
Damn, NYT could have at least changed the name of the article slightly.
We are patient for you, but thank you for reminding us to be patient with ourselves. Also, damn New York Times. Shameless.
It is so great to hear from you. I miss your home movies. I hope to see you soon. Be well
Do you have a suggestion for replacing parsley? (No pea shoots available here.) My wife likes most things, but tragically can't stand the taste of parsley or coriander. I'm thinking mint could work here or even watercress, but didn't know if you might have a better idea.
Alison Roman, WRITER. These kind of newsletters are the ones I look forward to most.
Wow I loved this. Cutting the snap peas vertical is a little fussy but totally worth it in the end. I actually liked this pasta salad better than the zucchini summer pasta salad!