A rhubarb recipe and a sale to celebrate 10,000 subscribers
Thank you, thank you, thank you
Hello from the half of me that is so excited to send today’s jam-packed newsletter and also from the half of me that is hanging my head in shame at the fact that I haven’t sent out a newsletter in almost three weeks. We both live here.
First, a neat milestone: There are now more than 10,000 of you here(!!) I first started writing Gentle Foods a little under a year ago, and seeing how many of you have since chosen to opt in to this corner of the internet has been incredibly gratifying. And bunch of you are brand-new here, thanks to this essay I wrote on breaking up with perfectionist cooking that was featured on last weekend’s edition of
. (That essay will remain free to read until Saturday, when it will go back behind the paywall.)