Thanks for the heads up about Nicola’s newsletter! Also, for putting into words what I couldn’t about the Cook’s Illustrated recipes. They are joyless. The best I could come up with was that they sounded like they were written by engineers.
I subscribed a couple of months ago on a tip from your IG (?) and cannot get enough. I wish her lots of success! Thank you for the referral. (And also I still love YOUR blog too, when you write!)
I’ve been wondering what to do with the precious rhubarb stored in the freezer; I need to make room for roasted hatch chile before the season’s run out here in NM. I want to make the linzer tart with chile added to the tomato, and I DEFinitely want to try that rhubarb cake. Thank you for an excellent recommendation, Tim.
Oh, I thoroughly share your experience of feeling so uninspired by food and the kitchen the past year +. I thought I was the only one not delighting in sourdough & banana bread, but I just wanted to say that all your feelings about Nicola’s newsletter (thanks for the rec) are how I feel about Lottie & Doof! I keep checking for an update, because it’s like the only thing I can imagine would spark a flicker of interest. Take all the time, I hope you will get excited about cooking & writing again!
yes i subscribed after you posted about her on instagram—it has truly been a bright spot. i’m so burned out on cooking right now and it feels so inspiring to see someone so joyfully leaning into their expertise. someday when i come out of this funk i will actually cook some of her recipes, but for now it’s the daydreaming i really need. as an american i also love the opportunity to be directly exposed to a UK perspective/recipes/ingredients without them having been reworked by a publisher for a US audience.
I too am liking the affirmations about Cooks Illustrated, both the pros and cons…and Im looking forward to Nicola Lamb’s Kitchen projects. Whenever I’m tempted to look at the news more than once a day, I often turn to recipes and food writing. I need and want this comfort. It’s so good to pull up this page and find a new post….that is always spot on. Thank you.
Thanks for this recommendation, and for all your posts so far! You’re a very big part of my kitchen adventures and my family and friends all get the benefits of your labour. I checked out Nicola’s website and immediately made the olive oil apricot cake – I’m sold! It’s delicious.
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Jessica says:
August 26th, 2021 at 1:24 pm
Thanks for the heads up about Nicola’s newsletter! Also, for putting into words what I couldn’t about the Cook’s Illustrated recipes. They are joyless. The best I could come up with was that they sounded like they were written by engineers.
Laura says:
August 26th, 2021 at 5:33 pm
I subscribed a couple of months ago on a tip from your IG (?) and cannot get enough. I wish her lots of success! Thank you for the referral. (And also I still love YOUR blog too, when you write!)
Matt says:
August 29th, 2021 at 6:55 pm
I’ve been wondering what to do with the precious rhubarb stored in the freezer; I need to make room for roasted hatch chile before the season’s run out here in NM. I want to make the linzer tart with chile added to the tomato, and I DEFinitely want to try that rhubarb cake. Thank you for an excellent recommendation, Tim.
Sama says:
August 30th, 2021 at 9:29 am
Oh, I thoroughly share your experience of feeling so uninspired by food and the kitchen the past year +. I thought I was the only one not delighting in sourdough & banana bread, but I just wanted to say that all your feelings about Nicola’s newsletter (thanks for the rec) are how I feel about Lottie & Doof! I keep checking for an update, because it’s like the only thing I can imagine would spark a flicker of interest. Take all the time, I hope you will get excited about cooking & writing again!
Liz says:
August 31st, 2021 at 11:51 am
yes i subscribed after you posted about her on instagram—it has truly been a bright spot. i’m so burned out on cooking right now and it feels so inspiring to see someone so joyfully leaning into their expertise. someday when i come out of this funk i will actually cook some of her recipes, but for now it’s the daydreaming i really need. as an american i also love the opportunity to be directly exposed to a UK perspective/recipes/ingredients without them having been reworked by a publisher for a US audience.
Adam C. says:
September 2nd, 2021 at 2:33 pm
I too am liking the affirmations about Cooks Illustrated, both the pros and cons…and Im looking forward to Nicola Lamb’s Kitchen projects. Whenever I’m tempted to look at the news more than once a day, I often turn to recipes and food writing. I need and want this comfort. It’s so good to pull up this page and find a new post….that is always spot on. Thank you.
Dominique says:
September 22nd, 2021 at 6:37 pm
Thanks for this recommendation, and for all your posts so far! You’re a very big part of my kitchen adventures and my family and friends all get the benefits of your labour. I checked out Nicola’s website and immediately made the olive oil apricot cake – I’m sold! It’s delicious.