Thank you for the heads up on Meryl Feinstein's Pasta Every Day. I had not heard about it, but I'll be ordering a copy immediately! My Christmas baking this week will include Giulia Scarpaleggia's ricciarelli almond cookies and ATK's chocolate panettone. Happy Holidays to you!
Thank you so much for joining us yesterday and for supporting Pasta Every Day, Andrew! It was so great to finally meet in person. Looking forward to cooking together someday soon(ish)!!
I have reached the end of Cookie Box Making Extravaganza 2023 but find myself unable to stop, so I have ma’amoul, gingerbread, and oatmeal scotchies on the horizon with perhaps some chocolate cherry thrown in the mix. Also excited to make a pesto-filled challah wreath for a gift!
We've been tasked with corn bread for our family Christmas Eve gathering. Not sure which recipe I'll use but if anyone has any suggestions, send them my way.
If I’ve mis-interpreted the below, please show me how and I’ll gladly acknowledge it,
“…a major reason I’ll probably find another home for mine sooner or later.”
“I’ve been a very active user on Substack for nearly four years, provided the company a not insignificant amount of revenue, and done numerous things to promote and support the company…”
“Promoting and profiting off of Nazis is the worst…”
Sounds like a threat to leave, at some financial cost to the owners of Substack, who are guilty of profiting off of an apparently lucrative demographic…Nazis, to me.
I baked your rye biscoff recipe from edibleBoston on Monday after being inspired by your posts last week, and they came out *spectacularly*! imagine my surprise when, after googling “biscoff recipe”, a well-written one from an author I already like was at the top! Thanks for this recipe I can’t wait to make them again 😋
she's so great, Chapin!
Thank you for the heads up on Meryl Feinstein's Pasta Every Day. I had not heard about it, but I'll be ordering a copy immediately! My Christmas baking this week will include Giulia Scarpaleggia's ricciarelli almond cookies and ATK's chocolate panettone. Happy Holidays to you!
Not bread, but this week I made Chicken B'stilla for the first time. It was wonderful, and not quite like anything else I've ever had
I love b'stilla! The first time I had it was at the Moroccan pavilion at EPCOT as a teenager lol. I need to make a vegetarian version someday.
OMG! I want all the wooden ravioli molds. They’re beautiful.
Works of art!
Thank you so much for joining us yesterday and for supporting Pasta Every Day, Andrew! It was so great to finally meet in person. Looking forward to cooking together someday soon(ish)!!
Same, Meryl! thank you for letting me hang out with you yesterday!
I’ll be baking biscotti to share with coworkers.
Sourdough Tangzhong Brioche braids to share with friends and family.
I have reached the end of Cookie Box Making Extravaganza 2023 but find myself unable to stop, so I have ma’amoul, gingerbread, and oatmeal scotchies on the horizon with perhaps some chocolate cherry thrown in the mix. Also excited to make a pesto-filled challah wreath for a gift!
We've been tasked with corn bread for our family Christmas Eve gathering. Not sure which recipe I'll use but if anyone has any suggestions, send them my way.
I've moved recently, and am just hoping to get my sourdough starter resurrected so I can bake some rye-walnut bread before the end of the year.
Andrew,
If I’ve mis-interpreted the below, please show me how and I’ll gladly acknowledge it,
“…a major reason I’ll probably find another home for mine sooner or later.”
“I’ve been a very active user on Substack for nearly four years, provided the company a not insignificant amount of revenue, and done numerous things to promote and support the company…”
“Promoting and profiting off of Nazis is the worst…”
Sounds like a threat to leave, at some financial cost to the owners of Substack, who are guilty of profiting off of an apparently lucrative demographic…Nazis, to me.
Am I wrong?
Thanks,
Kevin
I baked your rye biscoff recipe from edibleBoston on Monday after being inspired by your posts last week, and they came out *spectacularly*! imagine my surprise when, after googling “biscoff recipe”, a well-written one from an author I already like was at the top! Thanks for this recipe I can’t wait to make them again 😋