I made the chewy apple cider blondies you linked to in the December newsletter - wow, they are almost 100% sugar. And I say that as someone with a pronounced sweet tooth. I was worried that they were going to harden into taffy before I could get them in the oven. And they are good, but not so good that I’d make them again. Even with the reduced apple cider, the apple flavor just isn’t really there. BUT if you want a real treat, try the apple pear galette with apple caramel sauce, recently in the NYT - the apple caramel sauce is a restaurant level amazement. And the galette is really good, too.
Good links, as always! Speaking of unusual apple varieties, William Mullan (pommequeen on instagram) has been doing free apple tastings in NYC lately, and has a sweet little book of photos called Odd Apples that's gotten press lately in the NYT and elsewhere.
Newsletter's fine, but I hope the blog won't disappear anytime soon (or else I'll frantically copy lots of recipes--- I rely on it)
Newsletter is fine by me! And I have a question related to Drinking French: It has become impossible around here (Indiana and Michigan) to get Suze. The stores that previously stocked it just can't get it at all. Do you have any suggestions for something similar to substitute in the various cocktails? Thanks!
Good writing, again! As a Canadian I'm always in awe of how Americans celebrate Thanksgiving. It's sacred! In Canada, not so much.
On memory. Lisa Genova has written a very comforting book, Memory. And, you're right David, we aren't hard wired to remember everything. In fact most of us forget most things and that's a good thing! So relax.
I took your, The Perfect Scoop, off the cookbook shelf yesterday as I'm making Eggnog Ice Cream for Christmas Eve. I'm not a very good baker so dessert will be simple: ice cream and cranberry shortbread cookies.
When you were in the states I hope you grabbed a couple of bags of fresh cranberries. They freeze beautifully and every year I stock up on them. Fresh cranberry sauce is simple to make and goes very well with Swedish meatballs, roast chicken, stuffed pork chops etc. They also make good pies when mixed with pears. Glad you guys had a good time!
I'm excited to see you pivot to the newsletter as your focus. (Yours was the first Substack I paid for!) I agree, it's like blogging in the old days: flexible expression, a predictable platform, and an active community. Bon courage!
I will take good writing over high tech any day. Thank you, David.
I made the chewy apple cider blondies you linked to in the December newsletter - wow, they are almost 100% sugar. And I say that as someone with a pronounced sweet tooth. I was worried that they were going to harden into taffy before I could get them in the oven. And they are good, but not so good that I’d make them again. Even with the reduced apple cider, the apple flavor just isn’t really there. BUT if you want a real treat, try the apple pear galette with apple caramel sauce, recently in the NYT - the apple caramel sauce is a restaurant level amazement. And the galette is really good, too.
btw: Jean Smart's name has been corrected.
I will look forward to taking time to peruse your newsletter. I don't always have time to enjoy the more frequent blog entries.
When do I receive the paid subscription version ? ( I paid 👻 )
Good links, as always! Speaking of unusual apple varieties, William Mullan (pommequeen on instagram) has been doing free apple tastings in NYC lately, and has a sweet little book of photos called Odd Apples that's gotten press lately in the NYT and elsewhere.
Newsletter's fine, but I hope the blog won't disappear anytime soon (or else I'll frantically copy lots of recipes--- I rely on it)
Newsletter is fine by me! And I have a question related to Drinking French: It has become impossible around here (Indiana and Michigan) to get Suze. The stores that previously stocked it just can't get it at all. Do you have any suggestions for something similar to substitute in the various cocktails? Thanks!
Good writing, again! As a Canadian I'm always in awe of how Americans celebrate Thanksgiving. It's sacred! In Canada, not so much.
On memory. Lisa Genova has written a very comforting book, Memory. And, you're right David, we aren't hard wired to remember everything. In fact most of us forget most things and that's a good thing! So relax.
I took your, The Perfect Scoop, off the cookbook shelf yesterday as I'm making Eggnog Ice Cream for Christmas Eve. I'm not a very good baker so dessert will be simple: ice cream and cranberry shortbread cookies.
Happy holidays David. Don't stop writing. 🎄🍷🍸
When you were in the states I hope you grabbed a couple of bags of fresh cranberries. They freeze beautifully and every year I stock up on them. Fresh cranberry sauce is simple to make and goes very well with Swedish meatballs, roast chicken, stuffed pork chops etc. They also make good pies when mixed with pears. Glad you guys had a good time!
This newsletter made my husband laugh out loud! We need one of those clocks that tells you what day it is instead of the time. :-D
I'm excited to see you pivot to the newsletter as your focus. (Yours was the first Substack I paid for!) I agree, it's like blogging in the old days: flexible expression, a predictable platform, and an active community. Bon courage!