okay, perfect #15: musings on TV; cooking sketches vs. recipes; writing a cookbook
and a cooking sketch for a guac-a-salsa dip/sauce/avocado toast for breakfast
This is a long-one, and a heart-felt one. Which I am making public, for now. I might put it behind the paywall eventually because…It’s pretty vulnerable.
If you don’t give a rats patoody about that, and you’re just here for the tasty recipe? Scroll down to the bold text that says An Approach to Speedy, Fresh, Goes with Everything Guac-A-Salsa-Sauce-Vierge. This is the only free ‘recipe’ and full post this month. The next one will arrive in February.
If you want to subscribe? It’s $7 a month. You’ll get all the back issues too.
Can swing that financially right now? Message me on Instagram at @makennaheld with your email.
TL;DR? Being on TV is weird. Writing a cookbook is a lot of work, but worth it. I don’t hate recipes, really I don’t.
We’re now finished with the airing of our first season of La Pitchoune: Cooking in France. And it’s a marvellous thing to be on the other side, and a bit bittersweet. Receiving your weekly messages has been a joy to behold. And silly …
Keep reading with a 7-day free trial