Don’t call it a crumbback
Hi all, if you’re still getting alerts to new posts here I’d love for you to come over to my new joint, Things on Bread. After a long and fertile hiatus from blogging, I’ve moved the cooking journal slash food blog slash DIY culinary odyssey to Substack. I just started a couple of weeks ago, and it’s off to a promising start. Take a look, please subscribe, and stay tuned for what should be a fun ride.
This blog will remain up, but for the foreseeable future all the hot new content will be over at the new spot. There will be recipes, though in general I’m going to err on the side of instructions rather than teaspoons and such. I promise it will be useful, and will help you build a deeper and more confident connection to your cooking.
If you have the wherewithal and inclination, I would be most grateful for your paid subscription. This blog was a lot of things, but lucrative was not among those things. The new platform will allow me to earn from my writing, but in a way that does not involve shilling for products or pandering to trends or lowest-common-denominator clickbait devices. It’s a meritocracy! So I hope I merit your support.
Thanks in advance, and a special thank you to all the people who weighed in here over the years. Come hang in the new place—the vibes are excellent, and we also have snacks.