I really enjoy your "newsletter", when I'm reading it I get a sense that you are talking to me. I've purchased (and read) your books and given them as gifts. I am a big fan. I am not a fan of bloggers/blogging, I know, I'm probably the exception, but I never minded not being part of the crowd. When I see an article talking about a particular recipe that sounds good, I don't want to go through reading or watching someone cream this, add that, etc. I am so annoyed when I look for a recipe and the first google page is filled with bloggers (who most often have made a minor change to an existing recipe) who appear to like to see their every thought in writing. Please, keep up the newsletter - I do look forward to it.
I always look forward to receiving your blogs in my inbox. I will trade your balmy Paris winter with my Canadian -20C plus winter! I’m born here but will never acclimate probably due to my ancestral genes of not-so-cold winters. Can’t wait for spring and your spring time posts, it’s almost here.
Put beans in that chili, plus lots of spice, add a tablespoon of sugar to your cornbread, then serve them together and enjoy! Get a grip people (not you David, that ankle bracelet is enough).
Your recipe for Fig Ginger Granola has an error. The oven temp should be 225 degrees not 325 degrees as stated in your recipe! Sadly, my first batch quickly burned to a crisp and wound up in the trash. The second batch was great, baked at 225 degrees.
What a great newsletter but that video of your friend performing for the Crystal challenge was fantastic!! Reminds me of the days of Jane Fonda and the video routines we did from home!!
Loved all of your newsletter and the new format but I was most captivated by photos on Capitale's Instagram of their Gâteau aux croissants. Is that made from leftover croissants that have been split and layered with fruit and a custard mixture? It looks irresistable. I need to know how to create some facsimilie of the gateau since Paris is not in the cards this year.
Great letter, as always! I enjoyed the choucroute link. I still make my high school French teacher's recipe. She was from the Paris region and moved to the Midwest after the war. Her recipe was adapted to what could be found in the US at that time - no duck or goose fat. However the methodology was the same - rinsing the kraut several times; simmering it slowly for a couple of hours with wine, broth, and bouquet garni; and adding in the sausages, ham, potatoes toward the end. I typically don't put in a lot of meats, because I could just eat the kraut! A great dish on a cold winter's day, although I don't consider Paris cold after having endured Chicago Winters!
My apologies, if you've already seen this or posted the link as well, but when I read this and chuckled, I thought of you: https://medium.com/@mrtoddlevin/reader-comments-for-the-new-york-times-homestyle-spaghetti-carbonara-recipe-2c3ab6ede095
I really enjoy your "newsletter", when I'm reading it I get a sense that you are talking to me. I've purchased (and read) your books and given them as gifts. I am a big fan. I am not a fan of bloggers/blogging, I know, I'm probably the exception, but I never minded not being part of the crowd. When I see an article talking about a particular recipe that sounds good, I don't want to go through reading or watching someone cream this, add that, etc. I am so annoyed when I look for a recipe and the first google page is filled with bloggers (who most often have made a minor change to an existing recipe) who appear to like to see their every thought in writing. Please, keep up the newsletter - I do look forward to it.
I always look forward to receiving your blogs in my inbox. I will trade your balmy Paris winter with my Canadian -20C plus winter! I’m born here but will never acclimate probably due to my ancestral genes of not-so-cold winters. Can’t wait for spring and your spring time posts, it’s almost here.
Put beans in that chili, plus lots of spice, add a tablespoon of sugar to your cornbread, then serve them together and enjoy! Get a grip people (not you David, that ankle bracelet is enough).
Very nice. Made me smile.
In addition to being generous with knowledge, let's all be a little more generous & forgiving with each other.
I absolutely love your newsletter.Its been a wonderful inspiration for years.Brava!
Your recipe for Fig Ginger Granola has an error. The oven temp should be 225 degrees not 325 degrees as stated in your recipe! Sadly, my first batch quickly burned to a crisp and wound up in the trash. The second batch was great, baked at 225 degrees.
Your newsletter always makes me smile ! Great reading break at work ! Thank You Thank You !!
Your newsletter is the best part of each new month but the bonus video put this one over the top! I demand an interview with Peter!
I thought Janet Jackson's "fashion fail" (others called it a "wardrobe malfunction") was during a Super Bowl halftime show?
You go David, don’t change😃
Getting your newsletter in my inbox is like a ray of sunshine in my day! Thank you.
What a great newsletter but that video of your friend performing for the Crystal challenge was fantastic!! Reminds me of the days of Jane Fonda and the video routines we did from home!!
Keep em coming David you are a pleasure!!!
Loved all of your newsletter and the new format but I was most captivated by photos on Capitale's Instagram of their Gâteau aux croissants. Is that made from leftover croissants that have been split and layered with fruit and a custard mixture? It looks irresistable. I need to know how to create some facsimilie of the gateau since Paris is not in the cards this year.
Great letter, as always! I enjoyed the choucroute link. I still make my high school French teacher's recipe. She was from the Paris region and moved to the Midwest after the war. Her recipe was adapted to what could be found in the US at that time - no duck or goose fat. However the methodology was the same - rinsing the kraut several times; simmering it slowly for a couple of hours with wine, broth, and bouquet garni; and adding in the sausages, ham, potatoes toward the end. I typically don't put in a lot of meats, because I could just eat the kraut! A great dish on a cold winter's day, although I don't consider Paris cold after having endured Chicago Winters!