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Yeah, it's been a while. Sorry 'bout that.
I know it’s been a while. I know I said I’d be back in a few weeks.
Then, of course, life happened. I could probably go on at great length about all the reasons I stopped - probably temporarily - producing the weekly menu … well, weekly. I won’t. There are a lot.
One of them is a swarm of bees.
No I’m not kidding.
Anyway, as it’s a holiday season, and in other years I’d be offering you a completely complex complete menu, for one, the other, or all the holidays that are ocming up in the current or next few weeks, I thought i’d send along a few end of the year gifts.
All, or most, or mostlykindaprettymuch all of The Weekly Menu’s recipes are now available on Fond. Fond allows you to cook along with the app in real time, helping to unfold my sometimes somewhat convoluted instructions, and manage ingredients and tasks. It makes cooking easy. Even when I don’t.
Because it is that time of year where you spend money on friends and family and even that one auntcousinneighbor you don’t really like all that much, I figured I’d let you all know that there are. (still) some suggestions for equipment, books, and other great gifts over on the equipment pages of my other (also pretty much ignored/dormant/neglected) food related project The Chicken Thigh Guy.
Finally (Look, it’s number 3!) as always, you can access old recipes and photos and horridly misspelled missives from past editions of The Weekly Menu by visiting the archives. So here are just a few of the greatest holiday hits and misses form the past few years:
Second of Three
When I signed off for a little break a few weeks ago, I’d intended to be back sooner. At least a week sooner – but getting back in the groove is difficult sometimes. It’s even harder when you start…
Tiny T
I started this newsletter in September of 2020. That means this is the third Thanksgivingish menu I’ve shared. Next year I’m just making tacos. I love Thanksgiving. By that I mean that I love the f…
Holly. Dazed.
When I lived in DC, I had a mini-tradition of doing sort of over the top themed holiday parties. The themes weren’t things like “the holiday spirit!” or “ugly sweaters” or “cheesy eighties board ga…
A New Year.
It’s 2022. A new year, and the third year in which I’ve been writing this food centered missives if you can believe that. I mean, the third calendar year. I haven’t actually been writing it for th…