Thank you so much for the book recommendations! The review of "Lessons in Chemistry" included a blurb at the end about "Lab Girl", which I had intended to read and completely forgot about until today, so now I've got even more to add to my list; yay!
Hello! I'm a very new subscriber and looking forward to reading past and future posts. Question? Is there a recipe for the jammy tomatoes in the lentil salad or just a quick instruction?? Thanks.
I love your recipes, but I also appreciate your recommendations for travel, home goods, and especially books. Here's one for you, prompted by your dabblings in Victorian Lit. I recently went on a Jane Eyre deep dive, inspired by the most delicious podcast: On Eyre, from a romance pod called Hot & Bothered. Smart, funny, insightful-- it enhanced my experience of the book so much. And about that book: if you are an audiobook person, try the free-to-members Audible version with Thandiwe Newton.
I have a question that is completely irrelevant to this post. Is that even allowed? Hopefully yes. I made the buttermilk chicken fingers from Dinner: A Playbook tonight using panko crumbs. Baked for 15 minutes at 400. They came out totally white and a bit soggy/soft, not the nice brown color in the picture. I put them under the broiler to try to crisp them up a bit and certain crumbs got dark but nothing like the pic. What essential trick (of baking or food photography) am I missing? I think my kids would have been more willing to try them (great flavor) if they had been nicely browned. Thanks for any advice.
Your new verb made me laugh out loud: Beyonded.
Thank you so much for the book recommendations! The review of "Lessons in Chemistry" included a blurb at the end about "Lab Girl", which I had intended to read and completely forgot about until today, so now I've got even more to add to my list; yay!
Hello! I'm a very new subscriber and looking forward to reading past and future posts. Question? Is there a recipe for the jammy tomatoes in the lentil salad or just a quick instruction?? Thanks.
FYI I tried the DALS code at small packages and it said it wasn't valid, and I couldn't find the package with your book. Maybe it hasn't started yet?
I love your recipes, but I also appreciate your recommendations for travel, home goods, and especially books. Here's one for you, prompted by your dabblings in Victorian Lit. I recently went on a Jane Eyre deep dive, inspired by the most delicious podcast: On Eyre, from a romance pod called Hot & Bothered. Smart, funny, insightful-- it enhanced my experience of the book so much. And about that book: if you are an audiobook person, try the free-to-members Audible version with Thandiwe Newton.
I have a question that is completely irrelevant to this post. Is that even allowed? Hopefully yes. I made the buttermilk chicken fingers from Dinner: A Playbook tonight using panko crumbs. Baked for 15 minutes at 400. They came out totally white and a bit soggy/soft, not the nice brown color in the picture. I put them under the broiler to try to crisp them up a bit and certain crumbs got dark but nothing like the pic. What essential trick (of baking or food photography) am I missing? I think my kids would have been more willing to try them (great flavor) if they had been nicely browned. Thanks for any advice.