So glad to learn more about Jolene and her Time Travel Kitchen, the back story, the blog and the great retro workspace from which so many marvels emerge! I'm thrilled for the recommendation of my site from such an accomplished baker. My thanks to Jolene and Substack!
I found an old Fanny Farmer cookbook as a child, at a garage sale. (It was ancient then! and now I'm the same!) I still use the chocolate cake recipe, and every Christmas, the "Holiday Eggnog"--made 5-7 days in advance, and AMAZING. Your newsletter sounds like Treasure!
The original has EQUAL parts cream, whole milk, and bourbon...with an additional cup o rum... After a full seven days of mellowing in my cold attic (the recipe specifies cellar :)) it looked terrifying... but I took a gentle whisk to it, and oh my... way way too smooth. My guests were not in any shape to head out the front door. So... I have since halved the amount of bourbon. FYI!
Loved this newsletter! Coincidentally, I not so long ago posted an essay in defense of gelatine salads, which she mentions... https://renata.substack.com/p/in-defense-of-jello-salads-and-im
Love it, Renata! I’m going to read your essay right now!
How cool to connect Jolene! 🤩
You have inspired me to try my hand at a gelatin salad, Renata!
🤩
Yes!
So glad to learn more about Jolene and her Time Travel Kitchen, the back story, the blog and the great retro workspace from which so many marvels emerge! I'm thrilled for the recommendation of my site from such an accomplished baker. My thanks to Jolene and Substack!
Love your newsletter, Ruth! Excited for our collaboration!
Thanks, Jolene! Me too!
Great. Now I'm craving a piece of crumbcake!
Ha! It’s the best!
I found an old Fanny Farmer cookbook as a child, at a garage sale. (It was ancient then! and now I'm the same!) I still use the chocolate cake recipe, and every Christmas, the "Holiday Eggnog"--made 5-7 days in advance, and AMAZING. Your newsletter sounds like Treasure!
That’s so great you still have the Fanny Farmer cookbook, Alison! I’m looking up the Eggnog recipe right now! :)
The original has EQUAL parts cream, whole milk, and bourbon...with an additional cup o rum... After a full seven days of mellowing in my cold attic (the recipe specifies cellar :)) it looked terrifying... but I took a gentle whisk to it, and oh my... way way too smooth. My guests were not in any shape to head out the front door. So... I have since halved the amount of bourbon. FYI!
Making this with your adjustments! Thank you, Alison!
So good to read about such a wonderful artist who loves what she does.
You’re the best, Ed!
I love a good pineapple upside-down cake!
I do, too!
Thank you, Maggie!