Hello friends,
This week I’m sharing a simple recipe I started making in my early 20s, and wrote in the first of many homemade recipe books I gave to family each holiday: Printing them out on the library printer and binding them with whatever ribbon I had handy.
But first a few things that are bringing me joy this week:
I wrote a lil’ piece for The Guardian on weaving rituals and small moments of joy into every day. Perfect for the new year.
Eaten Magazine is one of my bucket list publications, and this next issue on feasts, I get to cross that off my list as I have an article on repurposing food waste in Early Modern feasting. Order the Feast issue here.
Have you preordered Essential Food Preserving yet? Preorders are great for authors and influence the whole lifecycle of the book: And we’re lining up some pretty great bonus preorder gifts for you that I’ll announce soon. Order your copy here.
Oh and drumroll please, because…I have another book under contract! I’ve just handed in the manuscript for my next-next book (which comes out next year): The Little Book of Lemons.
It does what it says on the tin: It’s a book all about the history and many uses of lemons. I’m discovering after a big book project (like Essential Food Preserving) I like doing a smaller, more focused project as a palate cleanser of sorts: There’s something really rewarding about that specific form of shifting gears that I love.
More on this book soon!
On to the recipe:
(PS if you were a paid subscriber on Substack, upgrading below *should* work to change your subscription here. We’ve had some hiccups with WordPress and the newsletter so, thanks for your patience. If you have questions, or run into issues, email me please: julia@root-kitchens.com)
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