I just want to say thank you for your newsletters. They are like presents from a friend in my inbox that I can't wait to open and always make me happy. Cooking to share, gathering, and books! Thank you for sharing!
For Christmas of 2020 I wanted to support local businesses here in Santa Cruz, CA. Some of my favorite places I wanted to help stay in business during this hard time. I tailored gifts to each of my food loving family. Beers from a brewery, gin from a distillery, various charcuterie all vacuum sealed from a great little butcher shop who also makes pickled everything, plus bbq sauce. Packaged biscotti from the bakery down the street. All things that aren't immediately perishable. I mix and matched according to tastes; beer and bbq sauce, gin and tequila picked jalapenos, biscotti and coffee beans from local roastery. I've continued to gift local items for birthdays, christmas, etc. and to add new favorite places that have opened.
I would be very cautious about using the AI-detection tools being offered by Substack. I believe that Substack is claiming (at present) that the underlying tool (Panagram, I think) will not use your writing to train their models. I would not be at all surprised to find that one or both of Panagram and Substack plan to quietly change their terms of service once writers and readers become accustomed to using the tools.
I can’t speak for others, but I don’t think you need to mark your work in any way. You have a distinctive voice that does not at all sound like the slop generated by ChatGPT and its friends (frenemies?). That said, if you think you need to tag you work in some way, then a simple note at the top of your post declaring that it was written by you without the use of generative AI tools should be sufficient.
I keep meaning to make a fruit cobbler or pie, then realizing I accidentally ate all the fruit! Peaches (shout-out Missouri peaches, who knew?) and blueberries and cherries, everything is so good right now!
I’m originally from South Carolina, a couple hours from the coast. So I’d go with:
-SC peaches (SC actually produces more peaches than GA)
-stone ground grits from Charleston
Other specialities that don’t travel well:
-chicken bog (chicken and rice, not spicy like jambalaya)
-boiled peanuts
-sweet iced tea
Jenny - I’m curious in your trips to Hilton Head (am I remembering correctly?) if you tried either of those niche goodies? (Boiled peanuts or chicken bog)
I just put together a 50th anniversary gift package for friends who began their life together in Oregon. It included sea salt from Netarts Bay, dried fruit from Sisters, OR, locally made Woodblock chocolate, coffee beans, Ground Up peanut butter and a cookbook of our local bakery favorites. Always a fun adventure finding favorites to share!
I just had the BEST easiest summer lunch - toasted sourdough smeared with really good ricotta and topped with my first garden tomatoes! Sungolds and peach tomatoes - I think that my green zebras bit the dust this summer ;(
If you need a good lighter summer book, I really enjoyed the Insomniacs - I'm saving the new Elizabeth Strout, Maggie O'Farrell, and Ann Patchettt for vacation -
Hmmm what would I send from Boston? Doughnuts? Lobster?
Ok thank you for the meal plans!! I don’t have a grill - can I just do the burgers on the stove and the salmon in the oven? And/Or do I buy one of those mini webers for the 0-3 times a year I wish I had a grill?
Thanks Jenny - great as ever. From my Suffolk uk home I’d gift you a wheel of Baron Bigod, the best cheese known to man. Some Maldon sea salt from just over the border in Essex and some honey from my bees. Enjoy x
Nice 👍
I just want to say thank you for your newsletters. They are like presents from a friend in my inbox that I can't wait to open and always make me happy. Cooking to share, gathering, and books! Thank you for sharing!
For Christmas of 2020 I wanted to support local businesses here in Santa Cruz, CA. Some of my favorite places I wanted to help stay in business during this hard time. I tailored gifts to each of my food loving family. Beers from a brewery, gin from a distillery, various charcuterie all vacuum sealed from a great little butcher shop who also makes pickled everything, plus bbq sauce. Packaged biscotti from the bakery down the street. All things that aren't immediately perishable. I mix and matched according to tastes; beer and bbq sauce, gin and tequila picked jalapenos, biscotti and coffee beans from local roastery. I've continued to gift local items for birthdays, christmas, etc. and to add new favorite places that have opened.
Made the orzo salad with the tandoori turkey burgers for dinner last night, so good! Thank you Jenny 🙌
hi jenny! i live in the east village and love to bring hosts a babka from russ and daughters and a bag of coffee from MUD.
Perfect 🙌🏼
I would be very cautious about using the AI-detection tools being offered by Substack. I believe that Substack is claiming (at present) that the underlying tool (Panagram, I think) will not use your writing to train their models. I would not be at all surprised to find that one or both of Panagram and Substack plan to quietly change their terms of service once writers and readers become accustomed to using the tools.
I can’t speak for others, but I don’t think you need to mark your work in any way. You have a distinctive voice that does not at all sound like the slop generated by ChatGPT and its friends (frenemies?). That said, if you think you need to tag you work in some way, then a simple note at the top of your post declaring that it was written by you without the use of generative AI tools should be sufficient.
I keep meaning to make a fruit cobbler or pie, then realizing I accidentally ate all the fruit! Peaches (shout-out Missouri peaches, who knew?) and blueberries and cherries, everything is so good right now!
Sounds like a nice problem!
I’m originally from South Carolina, a couple hours from the coast. So I’d go with:
-SC peaches (SC actually produces more peaches than GA)
-stone ground grits from Charleston
Other specialities that don’t travel well:
-chicken bog (chicken and rice, not spicy like jambalaya)
-boiled peanuts
-sweet iced tea
Jenny - I’m curious in your trips to Hilton Head (am I remembering correctly?) if you tried either of those niche goodies? (Boiled peanuts or chicken bog)
I just put together a 50th anniversary gift package for friends who began their life together in Oregon. It included sea salt from Netarts Bay, dried fruit from Sisters, OR, locally made Woodblock chocolate, coffee beans, Ground Up peanut butter and a cookbook of our local bakery favorites. Always a fun adventure finding favorites to share!
I just had the BEST easiest summer lunch - toasted sourdough smeared with really good ricotta and topped with my first garden tomatoes! Sungolds and peach tomatoes - I think that my green zebras bit the dust this summer ;(
If you need a good lighter summer book, I really enjoyed the Insomniacs - I'm saving the new Elizabeth Strout, Maggie O'Farrell, and Ann Patchettt for vacation -
Hmmm what would I send from Boston? Doughnuts? Lobster?
Hope that you're having an easy recovery!
Hi Jenny, I love your posts and your books. I live in Duxbury, MA. We grow what are possibly the best oysters in the USA if not the world.
Anne Smith
LOVED You Are Here!
Ok thank you for the meal plans!! I don’t have a grill - can I just do the burgers on the stove and the salmon in the oven? And/Or do I buy one of those mini webers for the 0-3 times a year I wish I had a grill?
Definitely burgers on the stovetop - and salmon in a 400 degree oven for 15 minutes (broil for last minute to get good color)
From Tennessee: Dukes mayonnaise, Moon Pies, I send my mama gifts from
Blackberry Farm (From the other side of the mountain, Appalachian Fernet)
From Venice: Baicoli cookies, Grappa, Select, and Bussolai di San Pietro in Volta
Thanks Jenny - great as ever. From my Suffolk uk home I’d gift you a wheel of Baron Bigod, the best cheese known to man. Some Maldon sea salt from just over the border in Essex and some honey from my bees. Enjoy x
Every time you recommend a book, I reserve it from my local library. Thanks!
Same!