Feeding curiosity and freedom
Hi, I’m Rebecca, a recipe developer, food photographer, passionate people watcher, and chaser of new experiences.
You might know me from my recipe websites, Of Batter and Dough and A Little and A Lot. Or, you might not know me at all. Either way, let me tell you what’s happening here.
My husband and I are nomads without a home base but with many modes of transportation, namely an RV, a motorcycle, and a sailboat. I write recipes and stories for curious people who believe experiences are more important than things and who want more adventure.
While I have cooked professionally, I am a home cook and baker who writes recipes for other home cooks and bakers. My home happens to have wheels, and occasionally sails, which should tell you that if the recipes work in my tiny kitchen, they will certainly work in yours.
In addition to sharing recipes, I write about life on the road and on the water and what it means to navigate the conflicting desires for freedom and community, autonomy and connection, stability and adventure. The human experience is fraught with contradiction and life on the road has a way of laying that bare.
I write with as much honesty as I can muster. I am an optimist to the core even when life is unbearable. I am driven by freedom, new experiences, creativity, and words.
And I am glad that you’re here.
“Rebecca’s newsletter is filled with heart. In the stories she writes, the recipes she shares and the feelings she evokes. It’s one of my favorites.” - Sandra
What you’ll find here
Recipes and stories for curious people who believe experiences are more important than things and who want more adventure. Served up by a full time nomad with a generous helping of humor and honesty, and a pinch of snark.
The Let’s Get Lost Newsletter comes out every Saturday morning and is free all subscribers. Every issue includes stories and photos from the road and on the water plus a weekly menu of new recipes inspired by the places we visit and the people we meet.
A VIP section for Lost Supper Club Members (paid subscribers). This newsletter would not exist if not for the members of The Lost Supper Club, who show their support with a paid subscription thus ensuring that the vast majority of readers can keep reading this newsletter for free. As a thank you, I try to provide those paid subscribers with some cool stuff (more about that below).
“Gorgeous photography. Excited to follow along on your journey with food, travel and friendship. Thank you for sharing!” - Shelly
The Lost Supper Club
The Let’s Get Lost Newsletter is available to everyone, for free. This is only possible because of the generous support of paid subscribers.
As a thank you, Lost Supper Club Members have access to exclusive content and some cool free stuff:
FREE BOOKS! Members of The Lost Supper Club can download the digital versions of Let’s Get Lost, Vol 1 and The No Recipe Required Cookbook for FREE! Click here to find out more about these books.
Exclusive recipes, recommendations and more just for members of The Lost Supper Club. Click here to browse through all the exclusive Lost Supper Club content.
Class replays: LIVE cooking classes are free for anyone to attend, but the replay library is a perk of being a paid subscriber. Click here to access all the class replays!
The Recipe Index: Full access to the entire recipe archive and Downloadable pdf recipe cards for every recipe published in the Let’s Get Lost newsletter.
The Weekly Recommendation List: If you were sitting around my dinner table this week, and I genuinely wish you were, one of the topics that would inevitably be sprinkled throughout the evening’s conversation is recommendations. For books, food, restaurants, clothing, places to visit, things to see, things to do, things we love.
Opportunities to connect with other Supper Club members from across the U.S. and the world (Let’s Get Lost is currently read across all 50 states and 57 countries!)
FOUNDING MEMBERS are people who have chosen to support this publication with a donation that is truly above and beyond. Every founding member receives a signed, hard cover copy of Let’s Get Lost, The Cookbook, Vol 1, mailed to them personally by me. (Regular price: $87.49)
"This is a delightful site with great stories, recipes from a fabulous lady!! So proud to subscribe." - Carol
How to get around
If you’re brand new to Substack, I’ve created a short video about this platform and how to navigate around in it to find what you’re most interested in. You’ll find that here: A Live Tour of Substack
Classes: Here you’ll find information about upcoming classes and the replay links for past classes.
People Watching: These are illustrated short stories based on people I’ve seen during our travels. While the inspiration comes from people watching, the stories themselves are works of fiction.
The Archive: Where you can scroll through and read every issue of Let’s Get Lost.
The Lost Supper Club: Exclusive content for paid subscribers
The Recipe Index: A complete index of every recipe published in Let’s Get Lost + downloadable recipe cards for every recipe. The index is a perk of membership in The Lost Supper Club (paid subscribers).
Notes: Notes is Substack’s internal social media platform and it’s where I share a lot about what I’m up to and what I’m reading
Mastermind for Food Writers: If you are a food writer on Substack, a group of us gather every month for a mastermind meeting on zoom and we’d love for you to join us.
Where you’ll find my two recipe websites: A Little and A Lot and Of Batter and Dough
A little bit more about me
I have been cooking and baking professionally and just for the sheer pleasure of it for nearly 30 years, and writing and publishing recipes since 2013. But, since launching the Let’s Get Lost newsletter in early 2024, I’ve connected with a quickly growing community of people who may be scattered all over the world but who’s kitchens we would all feel welcome in.
Unlike my two recipe websites (ofbatteranddough.com and alittleandalot.com), the Let’s Get Lost newsletter and the Lost Supper Club allow me to write and interact directly with that generous community. It’s a much more intimate exchange and the only rules are the ones we make up as we go along.
Also, no ads. 👏
I am also a cookbook author and run a monthly mastermind group for food writers.
A few thoughts about paid subscriptions
Recipe writing, writing in general, is a strange occupation in that it’s a job - it’s my job, it’s how I pay the bills - and yet, we give away most of what we create for free. Most of my “customers” will never pay for what I create. Most of the hours I spend at my job are hours spent creating free content.
I do not know that this system exists in other industries? Regardless, that’s how it is. And I do understand it. I also cannot and do not pay for every piece of content I consume. If everything everyone wrote was behind a paywall, I don’t think that would serve anyone - not the writers or the consumers.
Frankly, I don’t know what the answer is here. On my two recipe blogs, readers pay for recipes by putting up with annoying ads. I agree to include annoying ads on my sites so that I get paid for my work. This is an imperfect system. Readers don’t love the ads and neither do I.
Substack is different because it gives readers the opportunity to pay for content with money rather than paying for it by putting up with ads. It also allows writers to write for their audience, instead of writing for the algorithm. This is a very important distinction and why you’ll find such diversity and authenticity here.
As a creator on Substack, my hope is that by providing a large library of free content I will be able to attract people who feel my work is valuable to them. Some of those people will have the means and the desire to pay for more of what I create. When enough of those people pay for my work, I can keep creating, and still keep a large chunk of it free.
For me, it’s really about finding a system that feels fair to all of us - where I get paid for my work and you feel that the exchange is worth it. That’s the goal. That’s what I’m trying to do here.
