Ahhh I hope you like them! They are all designed with dinner in mine (except for the muffins haha), and I'd be so excited if they make it to your weeknight table!
Justine, your transparency is not only a values-led play, but also a boss business move. Really refreshing and inspiring, as a reader, to be “let in” at this level to your thinking as you move in your career, evolve and learn. You do such a tremendous job of sharing - truly sharing - that with us, by way of sharing your vulnerabilities (except toenails, of course). Huge respect girl. Onward! Forward!
The free toes have been a little rampant lately haha, but thank you for saying this. My frustration with online content is all the smoke and mirrors, so I always want to be as transparent as possible, and I appreciate that you notice it <3
On the monetization note - do you do cooking classes/speaking engagements? The cornell club of Philadelphia would love to have you for a gathering if that is something you are doing...
Ahhh I hope you love it! And I would love to do cooking classes - I don't have a formal program, but shoot me a note in reply to the newsletter and we can start a convo!
Oh I got peaches to make scones but now I'm tempted to make these muffins! Quick question. I think you explained this in a video a while ago but I don't remember the answer. Why do you use salted butter? Never in my years of pasty cooking in restaurants did I use salted butter in any pastry recipes (that I can think of) but I feel like there's probably a good explanation.
Not the peach coffee muffins! Can’t wait to try them out. Love your writing btw.
And congrats on the upcoming book! Do you have a name yet? ⚡️
Yes but I can't share yet - but man do I want to!
kudos - love how balanced these dishes are - beautiful and thoughtfully put together yet still very accessible. excited to try them out! thank you!
Ahhh I hope you like them! They are all designed with dinner in mine (except for the muffins haha), and I'd be so excited if they make it to your weeknight table!
Justine, your transparency is not only a values-led play, but also a boss business move. Really refreshing and inspiring, as a reader, to be “let in” at this level to your thinking as you move in your career, evolve and learn. You do such a tremendous job of sharing - truly sharing - that with us, by way of sharing your vulnerabilities (except toenails, of course). Huge respect girl. Onward! Forward!
The free toes have been a little rampant lately haha, but thank you for saying this. My frustration with online content is all the smoke and mirrors, so I always want to be as transparent as possible, and I appreciate that you notice it <3
The peach muffins look fantastic! Also would absolutely love to hear your violin covers of Noah! 🥰
It's my art and my labor of love but idk if the world can handle it just yet
I can’t wait to try to peach muffins!! Thank you for sharing everything with us, you are an amazing inspiration <3
This is so nice and I appreciate it SO much - I hope you like the muffins if you bake them, be sure to report back! <3
Will be trying Calabrian Chili eggplant asap.
On the monetization note - do you do cooking classes/speaking engagements? The cornell club of Philadelphia would love to have you for a gathering if that is something you are doing...
Ahhh I hope you love it! And I would love to do cooking classes - I don't have a formal program, but shoot me a note in reply to the newsletter and we can start a convo!
Oh I got peaches to make scones but now I'm tempted to make these muffins! Quick question. I think you explained this in a video a while ago but I don't remember the answer. Why do you use salted butter? Never in my years of pasty cooking in restaurants did I use salted butter in any pastry recipes (that I can think of) but I feel like there's probably a good explanation.