Will, speaking of love and ingredients...have you experimented at all with Irish Sea Moss to thicken, well, anything? Currently trying to replicate a Biancomangiare with Irish Sea moss. Trying to grow a love for seaweed!
I buy many different types and pickle, smoke, make butter, dressings and use with grilled squid, smoked mussels or steamed and roasted cabbage... so much to do.
Your love for food at its best and in its finest form is contagious and should be distributed to many. A good would be the start! I do hope someone with an ounce of brain and sense sees you and gets you published and the recognition you deserve Will 🙏🌹
Thank you, Will. I relate to this a lot. I often think about what I 'LOVE' about cooking renumerating the phrase that so often gets used 'cooking with love'.
I am cooking with love, but, It is a labour of love for the produce, not the eaters! The process is hard work.
Oh Will - this is pure genius! The beauty of your writing, would make anyone who appreciates well prepared and beautifully cooked food, fall in love!
I, for one, have certainly fallen, and can’t get enough of your fabulous, descriptive writing and your ability to totally captivate your reader with your writing. I am there: smelling, touching, feeling and tasting your food. Licking my fingers hungrily in anticipation for the next morsel!
I would love to watch you cook (as I’m sure others would) - maybe one day you would think about giving demonstrations? Show us your gentle way of life; we’d pay to spend an afternoon or/and an evening learning from your ways.
I’ve been reading your work for a few weeks, and if having a subscription will help toward your publication, them I’m all in!
How else can we help you get your books published?
Please keep giving us such a joy to read - it’s a whole new world - thank you Will!
Thank you for your kind words. I did try. To answer your email but it bounced back. My business email is often rejected by the Gods of google. If you wanted to subscribe, at the end of the newsletter is a green button that you should be able to click. Hope that’s helpful.
I’ve often toyed with the idea of video content but time is always against me, but for the future you never know. Thank you for your support.
Beautiful. I'm looking forward to one day seeing all the chapters in book form!! :)
Yes you never know. For now, here will work in a disjointed way.
Both the love story and the prior cookbook-in-waiting posts contain very high calorie words, so they had to be shared... elsewhere too.
Thank you for the compliment.
A sensory delight! Disjointed or not, it’s food writing at its finest.
Thank you Amie
Absolutely beautiful! I’m so glad you came back to this rewarding art form
Thank you.
Will, speaking of love and ingredients...have you experimented at all with Irish Sea Moss to thicken, well, anything? Currently trying to replicate a Biancomangiare with Irish Sea moss. Trying to grow a love for seaweed!
Seaweed in many forms I love. Sea moss is something I’ve not used but will look further and see if I can be of any help...
I was inspired by the Ballymaloe cookbook - https://www.ballymaloe.ie/recipe/carrageen-moss-pudding
Would love to hear how else you use seaweed.
I buy many different types and pickle, smoke, make butter, dressings and use with grilled squid, smoked mussels or steamed and roasted cabbage... so much to do.
Your love for food at its best and in its finest form is contagious and should be distributed to many. A good would be the start! I do hope someone with an ounce of brain and sense sees you and gets you published and the recognition you deserve Will 🙏🌹
Thank you always for your support.
Love this, thank yiu so much for sharing
You are welcome.
Thank you, Will. I relate to this a lot. I often think about what I 'LOVE' about cooking renumerating the phrase that so often gets used 'cooking with love'.
I am cooking with love, but, It is a labour of love for the produce, not the eaters! The process is hard work.
Yes you are right. The work that goes into a day is hard, though if you don’t love what you do the. It must be harder. Thank you for you kind words.
Thank you for a wonderful journey through the joy & art of cooking 🧑🍳
You are welcome.
Oh Will - this is pure genius! The beauty of your writing, would make anyone who appreciates well prepared and beautifully cooked food, fall in love!
I, for one, have certainly fallen, and can’t get enough of your fabulous, descriptive writing and your ability to totally captivate your reader with your writing. I am there: smelling, touching, feeling and tasting your food. Licking my fingers hungrily in anticipation for the next morsel!
I would love to watch you cook (as I’m sure others would) - maybe one day you would think about giving demonstrations? Show us your gentle way of life; we’d pay to spend an afternoon or/and an evening learning from your ways.
I’ve been reading your work for a few weeks, and if having a subscription will help toward your publication, them I’m all in!
How else can we help you get your books published?
Please keep giving us such a joy to read - it’s a whole new world - thank you Will!
Thank you for your kind words. I did try. To answer your email but it bounced back. My business email is often rejected by the Gods of google. If you wanted to subscribe, at the end of the newsletter is a green button that you should be able to click. Hope that’s helpful.
I’ve often toyed with the idea of video content but time is always against me, but for the future you never know. Thank you for your support.
I’ve signed up! Hurrah! I look forward to reading your delicious posts.
❤️
What a joy to read this! Like a mini-tour of sensory delights, a little holiday. 👌🏼
Thankyou ☺️
Thank you so much Chapin.