Congratulations on your milestone, and I wish you the best of luck with your book project. It's been a pleasure reading your words the past year, and your old-timey-meets-new world aesthetic is inspiring.
Congratulations on your one-year anniversary, Will. I’ve so enjoyed reading your words and getting a peek into your chef’s mind. I love the idea of baking root vegetables in a salt crust ~ have only tried this with fish!
I wonder if I could do this with a couple of big potatoes in the coals of the wood stove? You said coals so I’m wondering how long that would take? Or would the salt pastry crack if the coals were too hot?
Yes it would crack,likely so place them next to or on embers. Experiment and you’ll find your way. This is a way of cooking from hundreds of years ago when they would have just got on with it. Low to medium works best and you’ll gauge it. If a celeriac weighs one kilo, then it’s ready after two hours at 160c.
And as it is the time of year for tax returns and all that dreadfulness, I shall go and adjust your subscription. Enjoy, and thank you as always for your kind words and support.
Well Will, you have indeed delighted (me), with this beautiful start to your book.
Just as you have set the scene with winters frost underfoot, I, and I am certain, your other readers, will follow you every step of the way, page by page, as you take us through your year.
I’m longing to read more and will settle down each week, with my Lapsang Souchong tea comforter, to pour over your words.
Congratulations Will, I’m so glad I found your writings. They add magic, inspiration and beauty to each week. Thank you
So glad you enjoy. Thank you for your support.
I have a celeriac in the fridge!
Get to it ...
Congratulations to you, Will. I really enjoy reading your content each week!
Thank you Laura.
Congratulations on your milestone, and I wish you the best of luck with your book project. It's been a pleasure reading your words the past year, and your old-timey-meets-new world aesthetic is inspiring.
God bless. Thank you.
I am enthusiastically looking forward to next Sunday and your upcoming book..
Thank you for the encouragement.
Lovely recipe! My Tuscan husband has fallen in love with Celaric. This is on the menu this week!
Thanks for the inspiration. I normally would have done the salt and eggwhite crust. This is intriguing.
The salt crust works just fine, this is something just a little different.
Congratulations on your growth here! I'm glad I found your newsletter; always a pleasure to read, no matter what time of day it gets published.
Kind words Kerimae. Thank you for your support here. It means so much.
Your new project is intriguing...
Thank you Amie. I hope you’ll enjoy.
Congratulations! ❤️ looking forward to the book ❤️
Always glad to see your comments. Hope you enjoyed the bread as well.
I’m looking forward to next Sunday with relish Will! Great writing again this week - thank you.
Thank you as always Susan.
Congratulations on your one-year anniversary, Will. I’ve so enjoyed reading your words and getting a peek into your chef’s mind. I love the idea of baking root vegetables in a salt crust ~ have only tried this with fish!
Thank you for all of the kind words and support. This place is very special.
The first of my carrots are ready to be pulled. Inspiration, right there!
I’m going to try this mid week.
I wonder if I could do this with a couple of big potatoes in the coals of the wood stove? You said coals so I’m wondering how long that would take? Or would the salt pastry crack if the coals were too hot?
Yes it would crack,likely so place them next to or on embers. Experiment and you’ll find your way. This is a way of cooking from hundreds of years ago when they would have just got on with it. Low to medium works best and you’ll gauge it. If a celeriac weighs one kilo, then it’s ready after two hours at 160c.
Okay, thank you! I’ll see how it goes. The wood stove is always chugging along at this time of year so it would be good to use it more for cooking.
Let me know how it goes...
Lovely writing as always Will. Good luck with the quiet book – if I had more dosh I'd sign up, but my freelance poet's income won't allow it!
And as it is the time of year for tax returns and all that dreadfulness, I shall go and adjust your subscription. Enjoy, and thank you as always for your kind words and support.
Will, I nearly wept. That WAS NOT a hint! - But v much appreciated! Thank you.
I certainly didn’t take it as a hint, I’ve always been keen to give away subscriptions. Thank you for your support these past months.
Well, as you know, I love your writing.
Many congrats Will! Looking forward to what's coming next.
Thank you Wil. Soldiering on...
Well Will, you have indeed delighted (me), with this beautiful start to your book.
Just as you have set the scene with winters frost underfoot, I, and I am certain, your other readers, will follow you every step of the way, page by page, as you take us through your year.
I’m longing to read more and will settle down each week, with my Lapsang Souchong tea comforter, to pour over your words.
Thank you for sharing your fabulous journey.