I respect your honesty. Some good stuff did come from your knee jerk. I can make amazing pie crust and biscuits. I hope you can give me a hint on how to freeze dough and bake from frozen. So far they don’t rise so well. I love your writing and will always be excited to see your name in my inbox.
Also I am not sure if I am a subscriber ( old age) but if I am I will be happy to continue to be one and if not please let me know so I can become! I support you!
And now I love you even more... your honesty, generosity of spirit and just general all round being a good human ( there should be a Yiddish word for the female version of “ mensch”... maybe there is....if there is you are one) is inspiring. Yes, follow your heart, instincts—whatever.. they have got you where you are so far and have served you well. We, and importantly—you-will benefit from your writing which is stellar and the products of your happiness. Keep on keeping on ... ❤️
As a fellow food person and baker, I totally get it. I too spent the better part of my 30’s and 40’s (I started my professional culinary journey at 29) in a constant state of “hustle” working long hours, taking on extra projects, trying to make a career for myself. I’ve spent the last year and a half wondering what the fuck am I doing. Nothing like a pandemic and lockdown to blow everything out of the water. Began writing my (mostly) food blog again to keep myself from going crazy. While I love sharing recipes and documenting my kitchen adventures, sometimes I just want to write about random things that don’t necessarily include a recipe. I haven’t even ventured, despite requests from my friends, into the realm of video instruction. Food and cooking may be our calling, our passion but it’s the sum total of all our experiences and thoughts that make us who we are. I, for one, love reading your writing no matter the subject.
I respect your honesty. Some good stuff did come from your knee jerk. I can make amazing pie crust and biscuits. I hope you can give me a hint on how to freeze dough and bake from frozen. So far they don’t rise so well. I love your writing and will always be excited to see your name in my inbox.
Also I am not sure if I am a subscriber ( old age) but if I am I will be happy to continue to be one and if not please let me know so I can become! I support you!
And now I love you even more... your honesty, generosity of spirit and just general all round being a good human ( there should be a Yiddish word for the female version of “ mensch”... maybe there is....if there is you are one) is inspiring. Yes, follow your heart, instincts—whatever.. they have got you where you are so far and have served you well. We, and importantly—you-will benefit from your writing which is stellar and the products of your happiness. Keep on keeping on ... ❤️
As a fellow food person and baker, I totally get it. I too spent the better part of my 30’s and 40’s (I started my professional culinary journey at 29) in a constant state of “hustle” working long hours, taking on extra projects, trying to make a career for myself. I’ve spent the last year and a half wondering what the fuck am I doing. Nothing like a pandemic and lockdown to blow everything out of the water. Began writing my (mostly) food blog again to keep myself from going crazy. While I love sharing recipes and documenting my kitchen adventures, sometimes I just want to write about random things that don’t necessarily include a recipe. I haven’t even ventured, despite requests from my friends, into the realm of video instruction. Food and cooking may be our calling, our passion but it’s the sum total of all our experiences and thoughts that make us who we are. I, for one, love reading your writing no matter the subject.