Congratulations on your anniversary, Sinù, and on taking the step to go paid! Your food preparations always sound challenging and intriguing. I like that you're seeking to share old recipes and techniques. Vinegars and pickles particularly intrigue me. I've made several failed attempts myself. Unfortunately, my "garden" (more like a sandbox!) has also been hopeless this year, so I'm not sure about attempting the green tomato recipe, but I'd like to give that white vinegar recipe a try.
Hi Sinú! It’s always a thing for me when recreating my grandmothers, grandfathers, or my Mom’s recipes, but what I do is. try to recall the days when they involved me in the preparation of the recipes and all of a sudden my mind get’s into the groove. While many times I alter the recipe here and there, the aroma and sometimes the flavor is still there or close to it. I tend to use the time making these recipes whether mine or someone else’s as a time to reflect on those days. That helps with when they don’t come out as exactly as they should. Your recipes are great and don’t you dare stop this newsletter!
I can imagine that converting traditional recipes would be challenging! You’re a braver woman than I am 😂 I’m so happy that you’re taking us along on your journey!
I’m also excited to see that the green tomatoes came out on top. This one is bookmarked for the future!
.. Its always a joy to read your posts Sinù.. You work so hard with your research & development of your website.. I loved the spoken venetian dialect piece..
Congratulations on your first year here on Substack! I remain intrigued by the Venetian pickled green tomatoes and I almost want to let them steep in my imagination where I do my best cooking...xx
Congrats on a year Sinù! I actually think the vintage recipe fails would be fun to read, even comical and an analysis of how they might be adapted and updated would be informative and appreciated. Excited to read more 😊
Congrats Sinù! My mom and grandmother were big on pickling, and I remember the house smelling of vinegar and hot fumes (they would easily fill 15-20 3-litre jars at once). Never found the courage to try my hand at it myself though.
A mattress needle? I have to look that up. I have lots of green tomatoes, but I don't think I'm brave enough to try your recipe! I think it's great that you delve into recipes from the past.
Congratulations on one year, and going paid, Sinù! I agree—vintage recipes can be ‘challenging’ 😏 to make and sometimes to eat!😂 Let’s go with playfulness! ❤️
Congratulations on your anniversary, Sinù, and on taking the step to go paid! Your food preparations always sound challenging and intriguing. I like that you're seeking to share old recipes and techniques. Vinegars and pickles particularly intrigue me. I've made several failed attempts myself. Unfortunately, my "garden" (more like a sandbox!) has also been hopeless this year, so I'm not sure about attempting the green tomato recipe, but I'd like to give that white vinegar recipe a try.
Happy Substackiversary, Sinù! Great newsletter, I’m now bewitched by the notion of the quest for a ‘higher taste’ 👌🏻❤️
Congrats on going paid, Sinù! 🥳 and good for you for sticking with the vintage recipes for a year, even if they’re sometimes frustrating.
Hi Sinú! It’s always a thing for me when recreating my grandmothers, grandfathers, or my Mom’s recipes, but what I do is. try to recall the days when they involved me in the preparation of the recipes and all of a sudden my mind get’s into the groove. While many times I alter the recipe here and there, the aroma and sometimes the flavor is still there or close to it. I tend to use the time making these recipes whether mine or someone else’s as a time to reflect on those days. That helps with when they don’t come out as exactly as they should. Your recipes are great and don’t you dare stop this newsletter!
Bravo, Sinù!
The exploration of these vintage recipes is fascinating but a little like old wines, age is no guarantee of deliciousness.
Happy anniversary and congrats!! 🎉💕
I can imagine that converting traditional recipes would be challenging! You’re a braver woman than I am 😂 I’m so happy that you’re taking us along on your journey!
I’m also excited to see that the green tomatoes came out on top. This one is bookmarked for the future!
🍾Anniversary wishes🍾
.. Its always a joy to read your posts Sinù.. You work so hard with your research & development of your website.. I loved the spoken venetian dialect piece..
Congratulations on your first year! and thank you for sharing that orange cake video.
Congratulations! I love your newsletter and wish you all the best with your paid tier. xxx
Congratulations on your first year here on Substack! I remain intrigued by the Venetian pickled green tomatoes and I almost want to let them steep in my imagination where I do my best cooking...xx
Congrats on a year Sinù! I actually think the vintage recipe fails would be fun to read, even comical and an analysis of how they might be adapted and updated would be informative and appreciated. Excited to read more 😊
Happy anniversary and congratulations on going paid!
Congrats Sinù! My mom and grandmother were big on pickling, and I remember the house smelling of vinegar and hot fumes (they would easily fill 15-20 3-litre jars at once). Never found the courage to try my hand at it myself though.
A mattress needle? I have to look that up. I have lots of green tomatoes, but I don't think I'm brave enough to try your recipe! I think it's great that you delve into recipes from the past.
Congratulations on one year, and going paid, Sinù! I agree—vintage recipes can be ‘challenging’ 😏 to make and sometimes to eat!😂 Let’s go with playfulness! ❤️