I really enjoyed this and resonated...I love to write and I love to run...professional at nothing. LOL I love this picture with you and Amie. Maine is on my list of travels. :) Thank you Ruth.
Running marathons, writing, bringing up kids and being a physical therapist--I'd say you're quite an accomplished person! Meeting Amie was a joy. I believe you will love Maine--it's one of the most beautiful places I've ever been. Thanks for subscribing and commenting. I look forward to staying in touch and maybe joining one of your Friday zoom writing sessions.
I was talking to a friend today and described you as ‘my friend Ruth whom I met on the internet’. Love your newsletter and your approach to life. It really is an adventure.
Thanks for your very kind comments, Marg! I could say the same of you! There really is a remarkable community here on Substack—and you’re helping make it international with your book club.
I love this, maybe because I’m in the same category! Also I was just thinking it was time to make my favorite latkes recipe. I hope you’ll share yours too.
Thanks, Mia! There really are so many variations on latkes. I've never tried making them with kale and lemon zest and serving them with crème fraiche, but I may give it a try. I'm kind of a traditionalist when it comes to latkes, but I think I'll probably be writing more about it next week. Meanwhile, here's a link to a piece I wrote last year that I'm sure I'll share again: https://ruthtalksfood.substack.com/p/a-latke-lesson-for-hanukkah.
I love how you embrace the joy of food and writing about it. My fav grilled cheese is Oxacan cheese, caramelized onions melted between a flour tortilla with homemade tomato soup. Thank you again Ruth!
Thanks, Sally! That grilled cheese with caramelized onions in a flour tortilla + tomato soup sounds truly extraordinary! Is this your recipe or something you discovered in a restaurant near you? If the latter, I may have to go on a field trip!
I'm not a professional either, Ruth, but we are darn good home cooks and bakers...and writers. I love your newsletter and how wonderful that you met up with Amie, too!
Ruth, your newsletter is full of beautiful writing and inspiration, I love it! Thank you for sticking with us for 31/2 years (and for that wonderful challah recipe 😁) xx
This was so lovely to read Ruth. Years of home cooking, trying new recipes and eating all manner of things makes you well qualified to write and talk about food, and reading what you write, it’s obvious that it brings you a lot of pleasure.
I appreciate the vote of confidence, Julia! It means a lot to hear from people whose work I admire and whose own writing and passion for what they do helps inspire me to do more. Thanks again.
Hey Amie, never have attempted Crisco, but obviously this calls for a comparison testing experiment with grilled cheese—butter vs mayo vs Crisco and maybe olive oil. I’m imagine Jeff would be a willing guinea pig.
Always love to read your writing, Ruth. It’s about one of my favorite subjects - food - but also about so much more. Your stories are very personal and often touching. Thanks for sharing them.
I really enjoyed this and resonated...I love to write and I love to run...professional at nothing. LOL I love this picture with you and Amie. Maine is on my list of travels. :) Thank you Ruth.
Running marathons, writing, bringing up kids and being a physical therapist--I'd say you're quite an accomplished person! Meeting Amie was a joy. I believe you will love Maine--it's one of the most beautiful places I've ever been. Thanks for subscribing and commenting. I look forward to staying in touch and maybe joining one of your Friday zoom writing sessions.
Thank you Ruth. Maine looks gorgeous from all the photos I've seen. :)
We would love to have you join us on Friday. :)
I was talking to a friend today and described you as ‘my friend Ruth whom I met on the internet’. Love your newsletter and your approach to life. It really is an adventure.
Thanks for your very kind comments, Marg! I could say the same of you! There really is a remarkable community here on Substack—and you’re helping make it international with your book club.
This is from a recipe I found in a Rachel Ray magazine and tweaked it to suit my tastes.
Your newsletter is well-written, fun to read, features intriguing recipes to try and places to go. A culinary delight!
Thanks, Amie! ☺️
I love your newsletter Ruth- keep writing and entertaining us and THANK YOU.
Thanks so much for reading, Dana! 🤗
I love this, maybe because I’m in the same category! Also I was just thinking it was time to make my favorite latkes recipe. I hope you’ll share yours too.
https://www.foodandwine.com/recipes/crispy-skillet-latke-with-kale
Thanks, Mia! There really are so many variations on latkes. I've never tried making them with kale and lemon zest and serving them with crème fraiche, but I may give it a try. I'm kind of a traditionalist when it comes to latkes, but I think I'll probably be writing more about it next week. Meanwhile, here's a link to a piece I wrote last year that I'm sure I'll share again: https://ruthtalksfood.substack.com/p/a-latke-lesson-for-hanukkah.
I love how you embrace the joy of food and writing about it. My fav grilled cheese is Oxacan cheese, caramelized onions melted between a flour tortilla with homemade tomato soup. Thank you again Ruth!
Thanks, Sally! That grilled cheese with caramelized onions in a flour tortilla + tomato soup sounds truly extraordinary! Is this your recipe or something you discovered in a restaurant near you? If the latter, I may have to go on a field trip!
I'm not a professional either, Ruth, but we are darn good home cooks and bakers...and writers. I love your newsletter and how wonderful that you met up with Amie, too!
Thanks, @Kate! That gives me hope. I love everything you do and definitely need a few lessons in pie! It was great hanging out with Amie.
It’s clear why you’re a great food writer, Ruth--it brings you joy, and that shines through in everything you share with us. I loved this. ❤️
That's an absolutely lovely thing to say, Sam! Thanks so much.❤️
Ruth, your newsletter is full of beautiful writing and inspiration, I love it! Thank you for sticking with us for 31/2 years (and for that wonderful challah recipe 😁) xx
Thanks so much for your kind words, Sinù! I'm so glad that challah worked out for you. I wonder if it's even better with your local ingredients.
😘
yumm! Ruth, I will definitely make. sending love,
Susan
Thanks, Susan! Lovely to hear from you!❤️
This was so lovely to read Ruth. Years of home cooking, trying new recipes and eating all manner of things makes you well qualified to write and talk about food, and reading what you write, it’s obvious that it brings you a lot of pleasure.
I appreciate the vote of confidence, Julia! It means a lot to hear from people whose work I admire and whose own writing and passion for what they do helps inspire me to do more. Thanks again.
Your writing continues to be joyous and engaging. What's not to like. Loved the photo from Linn's in Cambria.
Thanks so much, Mark! Have you visited Linn's? It's definitely a great destination for pies (and scenery!).
Many times. We used to live in Pismo Beach. We enjoyed Cambria.
Somehow I missed that you lived in Pismo Beach. We go there quite often.
yum yum! love following your foodie adventures, Ruth!
Thank you, Julia!
Once again your writing about your love of food and writing is spot on. I also tried the mayo on the bread for grilled cheese and it was perfect..
Have either of you tried Crisco on the bread? A friend swears by this method.
Hey Amie, never have attempted Crisco, but obviously this calls for a comparison testing experiment with grilled cheese—butter vs mayo vs Crisco and maybe olive oil. I’m imagine Jeff would be a willing guinea pig.
Thank you, Judy! Gonna have to try that mayo trick!
Always love to read your writing, Ruth. It’s about one of my favorite subjects - food - but also about so much more. Your stories are very personal and often touching. Thanks for sharing them.
Thanks so very much, Rink! That means a lot to me!