Hey everyone! 🎉 I’m excited to open up this space for your thoughts on the various projects featured in my newsletter. I genuinely want to hear what’s on your mind!
First off, how do you feel about a weekly or biweekly cooking live stream? 🍳
Also, would you be interested in joining a cooking class, either in-person or online?
And what about a fun, in-depth exploration of recipe list cooking through a multicourse online format? Let me know your thoughts! Your feedback means the world to me! 😊
Yes and yes! I read your recipes and have eaten your (delicious) food, and I love cooking. Your recipes have such deeply layered flavors, I’d love to watch you through them. Also, do you have a preserved lemon recipe? I read your post-I made them last year by refrigerating (per recipe) and feel the flavors may have been deeper if left in a dark dry unrefrigerated place? Anyways, yes to prob online for me since I live in OC bi-weekly. ♥️
Hey everyone! 🎉 I’m excited to open up this space for your thoughts on the various projects featured in my newsletter. I genuinely want to hear what’s on your mind!
First off, how do you feel about a weekly or biweekly cooking live stream? 🍳
Also, would you be interested in joining a cooking class, either in-person or online?
And what about a fun, in-depth exploration of recipe list cooking through a multicourse online format? Let me know your thoughts! Your feedback means the world to me! 😊
Yes and yes! I read your recipes and have eaten your (delicious) food, and I love cooking. Your recipes have such deeply layered flavors, I’d love to watch you through them. Also, do you have a preserved lemon recipe? I read your post-I made them last year by refrigerating (per recipe) and feel the flavors may have been deeper if left in a dark dry unrefrigerated place? Anyways, yes to prob online for me since I live in OC bi-weekly. ♥️
Thanks for your feedback!! I'll have more info in the next two newsletters!