This week's news makes me sit down and do lot of things I've intended to do for a while. We overlapped some years ago in St James's Place when I was Mark's secretary, and I have recently retired as a literary agent. So it's been good to find your v intelligent and funny substack.
What a treat to find you here! I look back to those days with great fondness. You'll be relieved you've retired from being an agent or you might have been the recipient of my unpublished bestseller all about them! It took me to leave St James 's Place to learn that Duke's makes the world's best Martini. If you ever feel strong enough for one and would like to reminisce, just shout.
From Austin, Texas, where Election night was no picnic whatsoever, I echo Ellen and Karen’s gratitude for having a chance to read your enchanting post today. It’s a welcome tonic to our toxic politics. Plus, I love learning your historical takes on food in every post you write.
I'm honoured. Solidarity to you back from across the pond. There are people from the past and people currently, all across the world whose voices and extraordinary brave actions surely give hope for our future.
Thank you! That's lovely to hear. I've been lucky indeed in the people and places I've known. And the different foods I've eaten. I'm really pleased you enjoy hearing about them.
You’re a week late, Julia! I just finished grinding, seasoning, and stuffing the last of 20 pounds of venison sausage over the weekend. This one is definitely going on the list for my next batch… and I may even case them!
(This was my first sausage making endeavor, by the way, and I must say it was one of the most fulfilling culinary projects I’ve ever undertaken.)
You can't imagine how envious I am! I watch it once when a whole pig was butchered but I wasn't allowed to join in. 20 pounds, though. That's almost industrial in scale! How will you keep them? That is, if you haven't scoffed them all by next week..
It certainly kept us busy for most evenings this week! We have them packaged in 3-4 link groups and frozen. What didn't get cased is being devoured steadily by my 2yo son!
Hello Julia
This week's news makes me sit down and do lot of things I've intended to do for a while. We overlapped some years ago in St James's Place when I was Mark's secretary, and I have recently retired as a literary agent. So it's been good to find your v intelligent and funny substack.
Best, Elizabeth
What a treat to find you here! I look back to those days with great fondness. You'll be relieved you've retired from being an agent or you might have been the recipient of my unpublished bestseller all about them! It took me to leave St James 's Place to learn that Duke's makes the world's best Martini. If you ever feel strong enough for one and would like to reminisce, just shout.
From Austin, Texas, where Election night was no picnic whatsoever, I echo Ellen and Karen’s gratitude for having a chance to read your enchanting post today. It’s a welcome tonic to our toxic politics. Plus, I love learning your historical takes on food in every post you write.
In solidarity, from across the Pond.
I'm honoured. Solidarity to you back from across the pond. There are people from the past and people currently, all across the world whose voices and extraordinary brave actions surely give hope for our future.
Thank you for a wonderful distraction from a stunningly depressing election.
I'm glad it soothed for a minute.
Love this post. After the election roller coaster disaster, your post is just what I needed.
I'm so pleased! Those were simpler times when knocking loudly at a closed bank to deposit smuggled jewels was an evening's entertainment.
I like your recipes but it’s the stories behind them that I especially enjoy. What an interesting life you’ve led! Thank you!
Thank you! That's lovely to hear. I've been lucky indeed in the people and places I've known. And the different foods I've eaten. I'm really pleased you enjoy hearing about them.
You’re a week late, Julia! I just finished grinding, seasoning, and stuffing the last of 20 pounds of venison sausage over the weekend. This one is definitely going on the list for my next batch… and I may even case them!
(This was my first sausage making endeavor, by the way, and I must say it was one of the most fulfilling culinary projects I’ve ever undertaken.)
You can't imagine how envious I am! I watch it once when a whole pig was butchered but I wasn't allowed to join in. 20 pounds, though. That's almost industrial in scale! How will you keep them? That is, if you haven't scoffed them all by next week..
It certainly kept us busy for most evenings this week! We have them packaged in 3-4 link groups and frozen. What didn't get cased is being devoured steadily by my 2yo son!
Such good taste (in both senses) so young!