12 Comments
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Bailey Dunn's avatar

Need to try the spiked AP immediately

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Erika's avatar

how do you make your preserved lemons?

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gsbenson's avatar

I love the show, and the newsletter and have all three cookbooks….but I’m not watching ( or

paying for) that many ads (on Youtube). Sorry….this week was just over-the-top painful.

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Alison Roman's avatar

I don't think you're paying for YouTube at all (that's why there are ads)!

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Rome 410 A.D.'s avatar

Girl who's makin you cry in them streets? Who do we need to punch?

Please don't worry about mistakes in books. Only a huge jerk would fault a person for this. I noticed errors in mine & I kinda lost my mind until I remembered that what really matters is that you go through life 1) doing the absolute best you can, in good faith & then letting it go, and 2) NOT being an a**hole. Honestly. That is what matters. Let everything else fall away. We love you hon.

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Ann's avatar

Your preserved lemons recipe in Dining In calls for black peppercorns and also optional red pepper flakes. Would that be good to use in this shortbread recipe?

Can't wait to try this!! 🍋

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Rome 410 A.D.'s avatar

bobby comin in hard w/ the seriously golden retriever-flavored chaos

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Ginger Boden's avatar

The Preserved Lemon Paste from NY Shuk is amazing, FYI.

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Peter Gribbin's avatar

OK, Sister Love - The lemon shortbread will take care of itself. What I want to know is where'd ya get those yellow coffee cups and saucers? My current Spode set (gifted, ben sur) is cracked and dwindling. I'd swap them out for your yellow beauties in a minute. Do tell. Your sponsors will love you for ID'ing them, as will I.

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Alison Roman's avatar

Sadly they’re vintage! As far as I know, one of a kind! No idea who made them, but if I did, I’d have a whole set!

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aniktwo's avatar

Is anyone else having trouble downloading the PDF for the shortbread? It get an error message - no issues with any other PDF

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Shelley's avatar

Could you use fresh Meyer lemons instead of preserved lemons?

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