Congratulations on one year! You might be one of the most prolific food Substackers, writing two! It's been such a huge pleasure getting to know you and seeing your gorgeous food - not only is your frangipane tart beautiful but everything you create is, as well. And the creativity of your recipes inspire me (and make me a little jealous! Keep cooking and keep writing, my friend!
It will be 2 years later this fall! I kind of plunked around the first year trying to get things figured out 😂 I really got myself together once I connected with the wonderful foodies in FoodStack Library and now the Mastermind for Food Writers group. I’ve learned so much!
It was a moment of inspiration after slipping the skins off. They is looked too wholesome to waste. I think there is lots of room for creativity with them.
Well, this is a beautiful birthday celebration Lisa.
This tart is indeed the food of the gods (and baking goddesses). I'm so impressed!
What a journey you have been on, from someone who kept saying 'I'm not a baker', to now playing with flavours, textures and ideas. Making a bake your own.
I am honoured to have been with you on this journey. And look forward to more cooking and baking together acoss the globe!
Congratulations on one year! You might be one of the most prolific food Substackers, writing two! It's been such a huge pleasure getting to know you and seeing your gorgeous food - not only is your frangipane tart beautiful but everything you create is, as well. And the creativity of your recipes inspire me (and make me a little jealous! Keep cooking and keep writing, my friend!
Jamie thank you. I’m just going to print this out and plaster it on my fridge.
I’ve made a frangipane tart to meet your exacting standards, I’m thrilled to bits. Wish I could share it with you.
Thank you for all of your support Jamie.🙏
Happy anniversary!! That looks like a jewel box. Would be lovely for the holidays.
Thank you Judy, it’s been lovely connecting with you.
Congratulations on publishing for a year! 🎉 And what a beautiful tart 😍
Thank you Betty, it feels like an achievement worth celebrating. How long have you been writing on Substack?
It will be 2 years later this fall! I kind of plunked around the first year trying to get things figured out 😂 I really got myself together once I connected with the wonderful foodies in FoodStack Library and now the Mastermind for Food Writers group. I’ve learned so much!
I’ve just subscribed to the mastermind group, see you are the next meeting. It’s 1 am my time, so not promising too much.
Beautiful - I love your use of almond skins!
It was a moment of inspiration after slipping the skins off. They is looked too wholesome to waste. I think there is lots of room for creativity with them.
It’s nice to meet you chihiro.
Wishing a very happy birthday to Spice Chronicles, dear Lisa! I'm delighted to have met you and to have been part of your wonderful journey.
you had me at whisper of campari, but, you knew what you were doing with that enchanting line! <3
What a beautiful birthday celebration! I'm honored to be a part of your journey, and I'm so happy you're a part of mine! x, Monica
Happy Spice Chronicles Birthday! This beautiful dish sounds like it’s straight from. Keats poem!
Well, this is a beautiful birthday celebration Lisa.
This tart is indeed the food of the gods (and baking goddesses). I'm so impressed!
What a journey you have been on, from someone who kept saying 'I'm not a baker', to now playing with flavours, textures and ideas. Making a bake your own.
I am honoured to have been with you on this journey. And look forward to more cooking and baking together acoss the globe!