We're all really, really hard on ourselves about food

3 things I learned from you all about how you want to be eating and cooking

A quick housekeeping note: Today’s newsletter is free to all; you will not be charged if you had a paid subscription when I went on hiatus in July. Paid subscriptions will remain OFF as I slowly regain a regular publishing cadence, and I will give you ample notice before I turn paid subscriptions back on again, likely around the beginning of 2025. Any q…