flawless, scored zucchini with double dairy deliciousness

Also, I got kittens. (And a writer becomes a content creator)

Before I launch into this longer piece, as it is definitely a longer piece about content creation, living in France, and I dunno…All sorts of things.

I want to tell you TWO VERY IMPORTANT THINGS!

UNO!

I now have kittens. NOT JUST ANY KITTENS but the CUTEST, FLUFFIEST kittens to ever grace a home. Introducing Baldwin and Beauvoir. They will be cooking with me, lots. They are quite the shadow babies.

You’re welcome. I promise not to only post kitten photos from here on out. But it will be a challenge….Admittedly.

DOS!
I am now the 88th most popular paid writer on food substack (thanks to all 7,000 plus of you who are here for free, and more than 100 of you who have paid). And I would reeeeeealllllly like to grow those numbers. Which I cannot do this without your help.

I am really really really trying to focus my next year on growing this space, even maybe posting more than once a week. I would love if you’d be willing to share this with friend. Or gift subscriptions to friends. Because the more of you, the more of this I can do. So….Pretty please? AND FUN FACT, you can EARN free months if you share. And get on the leaderboard, because sometimes things being gamified is fun. (I admit this is more fun to me than the idea of joining another meta-verse social media app, and attempting to build followers over there too. I’m tired y’all)

Now if you’re not a paid member, this is where your party ends. You can always try a trial subscription on for size too! But to tease you into WHY you should subscribe.

Here’s a little video of the recipe I included in this week’s newsletter. It’s a scored beauty, that apparently went viral recently? I find the ‘viral method’ to require too much heat-related implements for summer. (And I’ve been scoring zucchini for a minute myself). My version of scored zucchini is a whole dang meal, and is a pared down, stovetop only creamy, caramelised, slightly al dente dreamboat

.If you want the recipe, you need to be a paid subscriber