Oh my god I didn't know I could be attracted to a Substack post but that was before I met one that combines cookbook club featuring Alison Roman AND a well organized Google Sheet, now I'm basically that Love Actually GIF of Andrew Lincoln holding up the "To me, you are perfect" posterboard. (In this metaphor you (and this substack post) are Keira Knightley (and her jawline) I guess, so congrats.)
But wait! What was your favorite dish from Nothing Fancy?? Was it the fennel and goat cheese farro, that has me drooling.
I'm so happy to see this idea in action! I agree with you--it's the best. My cookbook club in Seattle has been rolling since 2010 or so (except between 2020 and 2022). One of our attendees wrote an article about it for Serious Eats. I live in Switzerland now but have been able to attend the summer meeting for the last two years. I still love it and want to start one here...maybe my 2024 goal.
Love this idea! Thank you for sharing. One question on logistics - how to keep the food warm (or cold) that people bring before you eat? Or are you literally diving into the food as soon as people arrive? I would be stressed that I don’t have enough oven/stove space to reheat things if needed.
Great question! A lot of things were fine to be served room temperature, but some things we did put in the oven (on low, at like 200) to just keep warm. We had about an hour of drinks/apps before we sat down to eat.
This is so fun and makes me want to start a cookbook club! Appreciate the spreadsheet detail too, so helpful to get it all planned out beforehand so there's no back and forth on dates.
Oh my god I didn't know I could be attracted to a Substack post but that was before I met one that combines cookbook club featuring Alison Roman AND a well organized Google Sheet, now I'm basically that Love Actually GIF of Andrew Lincoln holding up the "To me, you are perfect" posterboard. (In this metaphor you (and this substack post) are Keira Knightley (and her jawline) I guess, so congrats.)
But wait! What was your favorite dish from Nothing Fancy?? Was it the fennel and goat cheese farro, that has me drooling.
so fun and inspiring!
I'm so happy to see this idea in action! I agree with you--it's the best. My cookbook club in Seattle has been rolling since 2010 or so (except between 2020 and 2022). One of our attendees wrote an article about it for Serious Eats. I live in Switzerland now but have been able to attend the summer meeting for the last two years. I still love it and want to start one here...maybe my 2024 goal.
Love this idea! Thank you for sharing. One question on logistics - how to keep the food warm (or cold) that people bring before you eat? Or are you literally diving into the food as soon as people arrive? I would be stressed that I don’t have enough oven/stove space to reheat things if needed.
Great question! A lot of things were fine to be served room temperature, but some things we did put in the oven (on low, at like 200) to just keep warm. We had about an hour of drinks/apps before we sat down to eat.
This is so fun and makes me want to start a cookbook club! Appreciate the spreadsheet detail too, so helpful to get it all planned out beforehand so there's no back and forth on dates.