I'm opening a restaurant; Pausing Paid Substack Memberships; and a Maple Roasted Pork Whoopsie in Mostly French
A recipe card to print and insert
I’m back from the book tour of Mostly French (the best six weeks of my career ever), and now deep into the process of opening
…Which has been in the making for over 38 months!!!! We are slated to open in downtown Grasse sometime in the next couple weeks. Literally…WEEKS. You can follow our newsletter, or our Instagram account to be kept in the loop.Due to this reality AND the reality of Substack just getting another $100 million in funding/their new valuation/their tendency to allow anyone and anything a platform here; aka I’m not always thrilled with this platform; it makes my neurodivergent brain melt because it went from writing long-form to notes to chat to video to live video and now I have utter and complete paralysis when I sign in here.
As such…I’ve paused all paid subscriptions indefinitely.
If you want to support my work/writing you can…
1. Join my online cooking school called RecipeKick for $5 a month
2. Buy a copy of Mostly French for a friend.
Behind the scenes, I have been quietly building a new community platform that me and my team own in full. Because…*waves to the general state of the world*…all the things.
I’ll explain more later. BUT if you’ve ever paid here, you’ll get first crack and as many months free as you have paid for here.
ERRATA IN MOSTLY FRENCH!
NOW if you purchased Mostly French, my cookbook which emerged in April, you may have noticed a little error on the Maple Roasted Pork recipe. It lacks an OVEN TEMP. And a few other things.
Oh the foibles of humans. They are a real thing. I saw that exact recipe in multiple versions of edits and didn’t catch the error. And neither did my editors.
It happens!
So I took the liberty of making a page that tells you all about it. And gives you a new printable recipe card to insert into your copy.
I have plenty more to share including a roundup of the BOOK TOUR! A killer recipe for your new summer BBQ favorite I will be sharing very soon! And plenty more to come. But in the meantime, A RESTAURANT TO OPEN!
Obviously I’ll share when we open.