Selling physical copies of my real cookbook that finally exists (if in a miniaturized form) at the Brooklyn Independent Comics Showcase last weekend was an extremely excellent time. If you’re in New York and want a physical copy, let me know, and if you’re not, here’s the all-important link to the digital version that I forgot to include in the last newsletter.
I owe some of you emails (if you are the dude who wants me to table at his event, please hit me up, I have no idea which email address is yours), got an overwhelmingly positive response, and even made a new friend (hi, Ollie).
This message is also exciting because it’s the announcement that we’re going up to once a week with this thing! I’ve been taking it slow to get into the groove of it all, but I’m ready to start giving you all lots more content.
I’m working on something about a mysterious high-end edibles company, but the great thing about food and stories is that they influence everything, everywhere. If you feel like it, let me know what kind of things you want to see next? And I am nothing if not insatiably curious.
Do you (like at least one person I know) desperately need culinary help and want me to be your personal “Dial-a-Culinary School Dropout” for a night so I can then regale the rest of my dear readers with the solution to your problem? Maybe you want me to document the arduous process of making Heston Blumenthal’s famous “meat fruit?” Or show off my Jell-O cookbooks from the 1930s? As I write more of these, I want to make sure I’m giving all of you the sweet, sweet content you actually want. So if you have a request, I want to know about it.
For now, I’m going to leave you with another excerpt from the aforementioned cookbook, a recipe I hope you enjoy eating as much as I liked developing it. Steel-cut oats are way more versatile than anyone ever gives them credit for, and if you, like me, are a reluctant oatmeal-eater, then this savory take on them might be for you. I wouldn't even eat this earthy oatmeal “risotto” for breakfast. It makes a much better dinner with a big salad.
Recommendations:
For a chill but sophisticated experience, check out Runner Up in Park Slope. Lovely staff, lovely food, and a menu that can satisfy many different moods.
Speaking of comics, I’m in the middle of reading Short Order Crooks, which is a beautiful distillation of all the romance and horror of running a food truck.
I’m not really drinking right now for reasons I won’t go into, but even a sip of someone else’s cocktail from Standard Wormwood Distillery was enough to prove what they’re doing is remarkable. Head out to Sunset Park and get yourself some absinthe
I’m spending more and more time on HBO lately, and I watched both seasons of Starstruck this week in one continuous binge. It’s short, sweet, and will make you want to fall in love.