Yep, Riz is the word of the year, who would have thought? We are dining on pasta? (potato gnocchi) tonight, a gift from our daughter and grandchildren who gave us an Italian Feast box for Christmas (at my suggestion, as who knows what buy their parents who have everything). It even included some Guanciale which I haven’t been able to locate where I live. Can’t wait to use it. How do you pronounce it? I would emphasise the gwan... where my cousins husband who is of Italian origin says it is whaarncharle. I’m glad as like me, you don’t use cream in your Carbonara, and who doesn’t love a ham and cheese toastie? The bubbles are already in the fridge, salmon and prawn salad with Rose Marie dressing are on the menu, so here’s to a fabulous celebration bringing in 2024. Thank you for your input to my year, and after spending a couple of days culling recipes saved from magazines I know I can rely on you and others to add to my repertoire. Sorry about the magz, but I’m drowning in them, and my cookbooks are languishing on the top shelf of the pantry. I digress, two glasses of red... 🍷🍷Happy New Year to you and Terry. 🥳🥂Time to check out the Italian Providore sauce plus mushrooms and rocket to add to our Gnocchi. Whoops, and put the garlic bread in the oven. I don’t think uncooked would be that great lol..
That sounds delightful. I say gwan-chyarlie but I like the softer edges of your cousin's husband pronunciation. When you use it, let it really render in the pan, the flavour is almost sweet. Enjoy!
Congrats on the anniversary, Jill. We are so lucky to have Substack - our own network away from egotistic billionaires and their pernicious algorithms. Just keep those wonderful recipes, tips and stories coming!
I’m fairly new to Substack so haven’t read your last 3 years here Jill, but I’m pretty thrilled to find you! My copies of your books are just about falling apart, & the collection of recipes cut from newspapers bursting out of their folder.
Thank-you for many, many years of teaching me (& my fella) to cook - right back to stumbling across you in the 3LO days when my 1st car only had AM radio, & I was new to both driving & cooking (& sticky toffee pud!) And to Terry too, especially for his Peking duck noodle salad (Good Weekend 2008), which has become a total Christmas tradition in our family - they demand it every year! We finished the leftovers today.
Congratulations on 3 years and heartfelt thanks to you both! You are stars in our house.
Yep, Riz is the word of the year, who would have thought? We are dining on pasta? (potato gnocchi) tonight, a gift from our daughter and grandchildren who gave us an Italian Feast box for Christmas (at my suggestion, as who knows what buy their parents who have everything). It even included some Guanciale which I haven’t been able to locate where I live. Can’t wait to use it. How do you pronounce it? I would emphasise the gwan... where my cousins husband who is of Italian origin says it is whaarncharle. I’m glad as like me, you don’t use cream in your Carbonara, and who doesn’t love a ham and cheese toastie? The bubbles are already in the fridge, salmon and prawn salad with Rose Marie dressing are on the menu, so here’s to a fabulous celebration bringing in 2024. Thank you for your input to my year, and after spending a couple of days culling recipes saved from magazines I know I can rely on you and others to add to my repertoire. Sorry about the magz, but I’m drowning in them, and my cookbooks are languishing on the top shelf of the pantry. I digress, two glasses of red... 🍷🍷Happy New Year to you and Terry. 🥳🥂Time to check out the Italian Providore sauce plus mushrooms and rocket to add to our Gnocchi. Whoops, and put the garlic bread in the oven. I don’t think uncooked would be that great lol..
That sounds delightful. I say gwan-chyarlie but I like the softer edges of your cousin's husband pronunciation. When you use it, let it really render in the pan, the flavour is almost sweet. Enjoy!
Find a random thing to drink haha.
Congrats on the 3 years and HYN to the charisma kids
Congrats on the anniversary, Jill. We are so lucky to have Substack - our own network away from egotistic billionaires and their pernicious algorithms. Just keep those wonderful recipes, tips and stories coming!
I’m fairly new to Substack so haven’t read your last 3 years here Jill, but I’m pretty thrilled to find you! My copies of your books are just about falling apart, & the collection of recipes cut from newspapers bursting out of their folder.
Thank-you for many, many years of teaching me (& my fella) to cook - right back to stumbling across you in the 3LO days when my 1st car only had AM radio, & I was new to both driving & cooking (& sticky toffee pud!) And to Terry too, especially for his Peking duck noodle salad (Good Weekend 2008), which has become a total Christmas tradition in our family - they demand it every year! We finished the leftovers today.
Congratulations on 3 years and heartfelt thanks to you both! You are stars in our house.
I’ve loved your writing for decades. Thanks for all the stories and recipes 🎄🎉