(also I clicked the 'leave a comment' button in the newsletter first and it somehow took me to comment on the Eminem post - so I've deleted and moved the comment here!)
Mar 21Liked by Domenica Marchetti, Amie McGraham, Jillian Hess
Both food and visual appeal. I couldn't choose both, so sending this your way. I think no matter who you decide to feature the subject matter will be splendid. Thank you for your work. It's fascinating.
Mar 22Liked by Domenica Marchetti, Amie McGraham, Jillian Hess
Loved seeing these notes and reading the Amie’s and Domenica’s note-making processes. Had the pleasure of taking a cooking class w Domenica a number of years ago and was glad to discover Amie’s connection to her mother’s newsletter and wonderful cookbook, as well as her own writing.
Mar 21Liked by Domenica Marchetti, Amie McGraham, Jillian Hess
This is wonderful! Quiche is one of my easy go-to with a salad on the side if a lunch. For those watching flour, I simply do a crustless. Why not? Thank you!
Mar 21Liked by Domenica Marchetti, Amie McGraham, Jillian Hess
I love seeing both of these cooks’ notes! Food is so connected to memories. I really like Amie’s recipe journal where she writes about the experience of making it and eating it. Makes me want to journal more about the food i eat. I was recently given my great grandmother’s handwritten notebook of recipes (1920-30 ish). It would be fun to try some of them. My favorite is from the first page…Contentment Cake; Two minds of kindness; Two hearts full of love; One life of happiness. 😉
I would like to vote "all of the above"!
(also I clicked the 'leave a comment' button in the newsletter first and it somehow took me to comment on the Eminem post - so I've deleted and moved the comment here!)
Two of my favorites too, Jillian! Loved seeing your notes, Domenica and Amie!
Get with me if you want your handwriting to look good. I can scratch a few lines and that will happen.😉
Both food and visual appeal. I couldn't choose both, so sending this your way. I think no matter who you decide to feature the subject matter will be splendid. Thank you for your work. It's fascinating.
Loved seeing these notes and reading the Amie’s and Domenica’s note-making processes. Had the pleasure of taking a cooking class w Domenica a number of years ago and was glad to discover Amie’s connection to her mother’s newsletter and wonderful cookbook, as well as her own writing.
this has been a fun series! i wanted to check more than one poll answer though. everyone you bring to us on "noted" is interesting. thank you!
This is wonderful! Quiche is one of my easy go-to with a salad on the side if a lunch. For those watching flour, I simply do a crustless. Why not? Thank you!
I love these insights into the note taking, writing, and thinking processes of two of my favorite writers here on Substack. I hope you share more!
I love seeing both of these cooks’ notes! Food is so connected to memories. I really like Amie’s recipe journal where she writes about the experience of making it and eating it. Makes me want to journal more about the food i eat. I was recently given my great grandmother’s handwritten notebook of recipes (1920-30 ish). It would be fun to try some of them. My favorite is from the first page…Contentment Cake; Two minds of kindness; Two hearts full of love; One life of happiness. 😉
Fantastic! Adore these!
First let me say how thankful I am for all the sharing of recipes and for the friendly and
hospitable atmosphere here.
I have been collecting recipes for over 50 years. (Yes, I'm a lady of a certain age). I have a wonderful
collection of cookbooks and I also clip recipes from magazines which interest me.
I asked my mother to write down some 'special' recipes for me and I have the handwritten notebook which is as dear to me as anything I own.
Thank you.
I'd love to vote "all of the above" with exclamation points!!!!!!!!!
Thank you for all you do!!💚💚
This was great! I love seeing the working note of these talented food writers!
I really enjoyed the posts this week! It was also great to learn about some newsletters I was not aware.