It's seriously so kind of you to lower the price so more people can enjoy your recipes. So generous, Rebecca! Honestly the biggest culture shock moving back to the US has been how WILDLY expensive everything is now. Aren't things supposed to get more affordable over time!? 😭 On another note... your menu graphic is super cute! Love it. And your chocolate cake with peanut butter frosting may be getting some play next week. Max is coming home from college for the first time on Saturday and he'd LOVE it! We're so excited to hug him.💖
Everything is getting more expensive... a trend that seems likely to continue for a while at least. Ugg. I've been working with an artist for all sorts of projects and it's been so much fun. She did all the graphics for the logo and the people watching series, plus all the design work for a series of ebooks and last year's cookbook. She is seriously the best.
How exciting to have Max home for Thanksgiving!!! May he be greeted with plenty of hugs and chocolate cake. :-)
That’s such a great idea to hire an artist! I’d like to do the same next year. So exciting to see all the amazing changes with your content and branding, Rebecca! 💖
Burn it to the ground...yes, I’m nodding along, because I know exactly what you mean! Where are the matches? 😊
I didn’t have time for my usual cozy Sunday Substack reading this week, so this was an absolute treat to read on a cold, snowy Tuesday instead. Your ability to continually challenge yourself — and, in doing so, challenge all of us — is such a gift. And your generosity to this community is something I never take for granted.
With thanks for your continual inspiration and for sharing my note this week — those dates are getting a lot of love, thanks to you 💕
Thank you so much, my friend, for these words. I loose sight of what’s important so easily. And then there are people like you, quietly holding up a lantern, or occasionally shouting with a bullhorn, and I am reminded of what matters. Thank you.
Those snacking cakes are calling my name! Wow do those look good 😍 Thank you for the shout out, friend! I’m still batch cooking and may do another series in the future!🎉 As for that restless feeling - I totally get it. I grew up moving every other year because my dad was in the military and so we started over at a new school, made new friends, learned to live in a new location. And honestly I loved it.
I so get burning down the Everything, since 2005 I have lived in 12 different locations within Western NC, I so love these mountains, and I am getting ready to move again. I do not mind being a nomad, but now in my 60's I am wanting to settle down somewhat.
I have missed hearing about your travels this year, and I am VERY familiar with the draw of Lake Michigan and sailing, as I grew up there. But there was little in the way of stories about you and Steve's dining experiences and the recipes that followed those adventures.
I am currenting exploring Kentucky Bourbon chocolate pecan pie with a pecan sandie cookie press crust.
Hi Tara! Thank you for this. It's honestly so hard sometimes to know what people are interested in reading about. So your words about what you'd like more of are extremely valuable to me. Thank you. Kentucky Bourbon chocolate pecan pie! With a pecan sandy crust! YUM!!! That sound so, so good!
Oooh. I related to this! I am definitely a burn everything down and start again person. While I'm not as nomadic as you Rebecca, when I was younger I never lived anywhere for longer than two years. Different flats, different cities. We have been in our 'forever family home' for six years now. And are restless as hell!
But I also do not quit when sometimes I should! When my children were younger, I took a teaching job. I knew at the training day that it wasn't right, but I ploughed on for more than a year regardless.
Anyhoo, you've got me lovely. I shall subscribe, and am excited to be part of the Lost Supper Club. 😊
Great read as always! And thank you for helping me decide exactly what I’m going to do with my overripe bananas this week—make that banana snacking cake with peanut butter frosting! 🤤
When I was a kid, I loved Little Debbie snack cakes! One day, as an adult, I bought a couple purely out of nostalgia and discovered that some things are better left in your memories. :-)
It's seriously so kind of you to lower the price so more people can enjoy your recipes. So generous, Rebecca! Honestly the biggest culture shock moving back to the US has been how WILDLY expensive everything is now. Aren't things supposed to get more affordable over time!? 😭 On another note... your menu graphic is super cute! Love it. And your chocolate cake with peanut butter frosting may be getting some play next week. Max is coming home from college for the first time on Saturday and he'd LOVE it! We're so excited to hug him.💖
Everything is getting more expensive... a trend that seems likely to continue for a while at least. Ugg. I've been working with an artist for all sorts of projects and it's been so much fun. She did all the graphics for the logo and the people watching series, plus all the design work for a series of ebooks and last year's cookbook. She is seriously the best.
How exciting to have Max home for Thanksgiving!!! May he be greeted with plenty of hugs and chocolate cake. :-)
That’s such a great idea to hire an artist! I’d like to do the same next year. So exciting to see all the amazing changes with your content and branding, Rebecca! 💖
When you decide you are ready to work with an artist, I have a couple of fantastic recomendations for you!
Lovely lovely lovely you with your lovely ideas! 😍😍😍
❤️❤️❤️
Burn it to the ground...yes, I’m nodding along, because I know exactly what you mean! Where are the matches? 😊
I didn’t have time for my usual cozy Sunday Substack reading this week, so this was an absolute treat to read on a cold, snowy Tuesday instead. Your ability to continually challenge yourself — and, in doing so, challenge all of us — is such a gift. And your generosity to this community is something I never take for granted.
With thanks for your continual inspiration and for sharing my note this week — those dates are getting a lot of love, thanks to you 💕
Thank you so much, my friend, for these words. I loose sight of what’s important so easily. And then there are people like you, quietly holding up a lantern, or occasionally shouting with a bullhorn, and I am reminded of what matters. Thank you.
I've burned it all down a few times!
Sometimes it's the only thing to do.
Love your embellished old fashioned. And love you!
The writer of that recipe is incredible. You'd love her publication! And I love you!
Those snacking cakes are calling my name! Wow do those look good 😍 Thank you for the shout out, friend! I’m still batch cooking and may do another series in the future!🎉 As for that restless feeling - I totally get it. I grew up moving every other year because my dad was in the military and so we started over at a new school, made new friends, learned to live in a new location. And honestly I loved it.
There's something liberating about it, isn't there? Glad you're thinking about doing another batch cooking series!
I get the burn it to the ground feeling about every five years. It’s the spice of life lol
I know you get it!
I so get burning down the Everything, since 2005 I have lived in 12 different locations within Western NC, I so love these mountains, and I am getting ready to move again. I do not mind being a nomad, but now in my 60's I am wanting to settle down somewhat.
I have missed hearing about your travels this year, and I am VERY familiar with the draw of Lake Michigan and sailing, as I grew up there. But there was little in the way of stories about you and Steve's dining experiences and the recipes that followed those adventures.
I am currenting exploring Kentucky Bourbon chocolate pecan pie with a pecan sandie cookie press crust.
Happy Baking and Happy Holidays
Hi Tara! Thank you for this. It's honestly so hard sometimes to know what people are interested in reading about. So your words about what you'd like more of are extremely valuable to me. Thank you. Kentucky Bourbon chocolate pecan pie! With a pecan sandy crust! YUM!!! That sound so, so good!
This resonates deeply, on every level. And, we keep going, pivoting a bit more each time towards more authenticity and joy. 💕
Oooh. I related to this! I am definitely a burn everything down and start again person. While I'm not as nomadic as you Rebecca, when I was younger I never lived anywhere for longer than two years. Different flats, different cities. We have been in our 'forever family home' for six years now. And are restless as hell!
But I also do not quit when sometimes I should! When my children were younger, I took a teaching job. I knew at the training day that it wasn't right, but I ploughed on for more than a year regardless.
Anyhoo, you've got me lovely. I shall subscribe, and am excited to be part of the Lost Supper Club. 😊
Shell, one of these days we are going to hang out in person, hopefully over a tray of one of your bakes, and have so, so much to talk about.
It's like you're in my brain! I'll try not to burn the place down and follow suit with some trouble shooting first🤣
Ha! Good luck! And if all the trouble shooting comes up short, we've always got that match.
Great read as always! And thank you for helping me decide exactly what I’m going to do with my overripe bananas this week—make that banana snacking cake with peanut butter frosting! 🤤
That cake is honestly so addictive. You're overripe bananas will have donated their life to something truly worthwhile. :-)
You had me at snack cake - two ways was just a bonus !
Delicious post.
Don't you just love what the name "snack cake" implies? It's like a permission slip. Not that I ever needed one. 😉
Makes me think of Little Debbie😆
When I was a kid, I loved Little Debbie snack cakes! One day, as an adult, I bought a couple purely out of nostalgia and discovered that some things are better left in your memories. :-)
Wordsmith wizardry!
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