Just signed up. Love your writing and humor. Your kitchen is incredible! I have an open kitchen too but the 4’ wide thing staggers the imagination! Crazy off topic I can’t find way to change my email. Substack sends info to my dead email to change to my new!!! Crazy town. This 75 year old needs help!
Oh no! I wrote you a huge Thank You for your generosity! But you probably didn't receive it. So I'll repeat right here how encouraging it is to have your hard-earned support. I went to Chat on Substack and asked your question. This is their reply: that you have to go to Settings (on your laptop, not on your mobile phone app) where you can update your email address. But they also say this:
"Just to clarify - when they update their email address through the Settings page, it will automatically transfer ALL of their Substack subscriptions to the new email address (read more). If they encounter any issues accessing their account or need additional help, please let me know and I'll be happy to assist further."
If this doesn't work, let me know and I'll ask for more instructions, as they have offered them.
I love your writing Julia. I love Martin's also. Wish you were near enough to share some Rhubarb-cello. I made a similar cordial with carambola (starfruit). Our tree produces bushels of the stuff without any effort from us. Sadly, I was not a fan of the finished results, and bushels of starfruit continue to make compost! Glad I can live my food and alcohol dreams vicariously through your posts.
What heartwarming words! Thank you. Carambola are so pretty but have little personality (in my view). But that might be too much to ask for a fruit that makes such attractive slices.
I have tried nonalcoholic wine with dismal results, and low alcohol wine was fine (enough) but hard to come by locally. Have you tried a good everyday one that can be ordered over the internet?
I have not, I'm afraid. There is a Prosecco type called Nosecco I tried. It wasn't bad. But I made it better by making Negroni Sbagliato with it, so the Campari provided a disguise in flavour. But it lost its point as an alcohol-free drink. It just had less of it than a regular Negroni Sbagliato.
I’m guilty of preferring a 6pm reservation. But also guilty of going to bed at 9pm.
And if you ever see me writing about hybrid meat, please go ahead and give me a lethal injection of non-alcoholic strychnine and put me out of my misery.
I do believe drinking after work is still alive and well in London. Elixirs are fabulous and rhubarb rules! I had no idea it's so big here because it's grown inside under candle light.. tres romantique. Hopefully most of the snow will be gone when I get home and the rhubarb will be one of the first along with ramps after a long winter❤️
Just signed up. Love your writing and humor. Your kitchen is incredible! I have an open kitchen too but the 4’ wide thing staggers the imagination! Crazy off topic I can’t find way to change my email. Substack sends info to my dead email to change to my new!!! Crazy town. This 75 year old needs help!
Oh no! I wrote you a huge Thank You for your generosity! But you probably didn't receive it. So I'll repeat right here how encouraging it is to have your hard-earned support. I went to Chat on Substack and asked your question. This is their reply: that you have to go to Settings (on your laptop, not on your mobile phone app) where you can update your email address. But they also say this:
"Just to clarify - when they update their email address through the Settings page, it will automatically transfer ALL of their Substack subscriptions to the new email address (read more). If they encounter any issues accessing their account or need additional help, please let me know and I'll be happy to assist further."
If this doesn't work, let me know and I'll ask for more instructions, as they have offered them.
I love your writing Julia. I love Martin's also. Wish you were near enough to share some Rhubarb-cello. I made a similar cordial with carambola (starfruit). Our tree produces bushels of the stuff without any effort from us. Sadly, I was not a fan of the finished results, and bushels of starfruit continue to make compost! Glad I can live my food and alcohol dreams vicariously through your posts.
What heartwarming words! Thank you. Carambola are so pretty but have little personality (in my view). But that might be too much to ask for a fruit that makes such attractive slices.
I have tried nonalcoholic wine with dismal results, and low alcohol wine was fine (enough) but hard to come by locally. Have you tried a good everyday one that can be ordered over the internet?
I have not, I'm afraid. There is a Prosecco type called Nosecco I tried. It wasn't bad. But I made it better by making Negroni Sbagliato with it, so the Campari provided a disguise in flavour. But it lost its point as an alcohol-free drink. It just had less of it than a regular Negroni Sbagliato.
I’m guilty of preferring a 6pm reservation. But also guilty of going to bed at 9pm.
And if you ever see me writing about hybrid meat, please go ahead and give me a lethal injection of non-alcoholic strychnine and put me out of my misery.
Given you seem to have small children, I think you'd be justified in booking tables at 5 to be in restorative bed not long after them!
I do believe drinking after work is still alive and well in London. Elixirs are fabulous and rhubarb rules! I had no idea it's so big here because it's grown inside under candle light.. tres romantique. Hopefully most of the snow will be gone when I get home and the rhubarb will be one of the first along with ramps after a long winter❤️