Thanks, Emily. Another humdinger of a newsletter, and I’m with you all the way. Food on the socials, food in print cook books, 4 binders overflowing with recipes, and even on the backs of cans. Always something intriguing or delightful.
You know what, Grace? I am not CERTAIN, but I think since black have a bit of a stronger flavor, maybe not? And this is a delicate, just slightly sweet bark you end up with using the white seeds. On the other hand, I am all for experimenting and I love both seeds. I know that probably doesn't help--in general, I think one is a pretty good substitute for the other.
Oh my, Emily, just when I think you can't write a more eclectic entry about salad, you do just that! I want all of this, all of it, for dinner tonight. But I guess I will have to decide which one I really want so as not to waste food. Those eggs, those salads...drool.
Rebecca! Thank you--this makes me so happy. I really enjoyed both of these books, and I love being able to share new books with Department of Saladers; thank you, also, for being a subscriber. It means so much to me!
Good lord, Emily! That salad!! AND THOSE EGGS! I am finally at home for more than two days after two months of travel and these recipes have actually made me excited about cooking and eating again.
Also, your descriptions of the various online food streams made me laugh out loud. And the fact that you honor and love them all alike just made me adore you even more.
Caroline, I am so glad to hear this. Nothing makes me happier--I hope you had a great time traveling. Oh, how I'd love to go away for 2 months. How fabulous! Thank you for being here, so much--Emily
They were AMAZING! Making again today for football. It’s Dept of Salad weekend because made the Mozzerella w Celery and Italian Salsa Verdi last night. Keep them coming hit after hit after hit
Deborah--I hope you try them. They are really special--and the technique for making the mousse just flips me out; really fun to make! Thank you for reading the DOS!--Emily
I am not, nor have ever been, a social media glommer-on-er. I don't even like most people (and must work hard to do so because He asks me to...), but honestly...love, love, love your posts and your moxie. This is yet another fabulous combo of you and other. TY. Well done.
wow great newsletter! those eggs!!!!!!
Thank you—I hope you try them; they’re wonderful!
Thanks, Emily. Another humdinger of a newsletter, and I’m with you all the way. Food on the socials, food in print cook books, 4 binders overflowing with recipes, and even on the backs of cans. Always something intriguing or delightful.
Penny, thank you so much! We live in very exciting times, don't we? Thank you for reading the Department of Salad in the face of so many choices!
The devilled egg: transformed from drab cliché to Met Gala red carpet. Wow. Can't wait to try them!
They’re really just ridiculous. I was blown away!
Wow, all so gorgeous, Emily and those deviled eggs are beautiful!
❤️ 🥚 xo
Do you think you could use black sesame seeds for the maple sesame bark? Thank you for sharing these!
You know what, Grace? I am not CERTAIN, but I think since black have a bit of a stronger flavor, maybe not? And this is a delicate, just slightly sweet bark you end up with using the white seeds. On the other hand, I am all for experimenting and I love both seeds. I know that probably doesn't help--in general, I think one is a pretty good substitute for the other.
TBF I do quite like the sound of Toasty Prune Betty…!
I read that recipe in one of my vintage cookbooks--isn't that funny?
Oh how I love deviled eggs! Was my excitement on seeing this recipe excessive? I think not!
Oh, girl: same same! And these are truly insane. They're LUSCIOUS!
Oh my, Emily, just when I think you can't write a more eclectic entry about salad, you do just that! I want all of this, all of it, for dinner tonight. But I guess I will have to decide which one I really want so as not to waste food. Those eggs, those salads...drool.
Rebecca! Thank you--this makes me so happy. I really enjoyed both of these books, and I love being able to share new books with Department of Saladers; thank you, also, for being a subscriber. It means so much to me!
Good lord, Emily! That salad!! AND THOSE EGGS! I am finally at home for more than two days after two months of travel and these recipes have actually made me excited about cooking and eating again.
Also, your descriptions of the various online food streams made me laugh out loud. And the fact that you honor and love them all alike just made me adore you even more.
Caroline, I am so glad to hear this. Nothing makes me happier--I hope you had a great time traveling. Oh, how I'd love to go away for 2 months. How fabulous! Thank you for being here, so much--Emily
Omg the deviled eggs with chopped cornichons and dill.
They were AMAZING! Making again today for football. It’s Dept of Salad weekend because made the Mozzerella w Celery and Italian Salsa Verdi last night. Keep them coming hit after hit after hit
Oh, I love this--that mozzarella salad is one of my favorites! thank you!
Deborah--I hope you try them. They are really special--and the technique for making the mousse just flips me out; really fun to make! Thank you for reading the DOS!--Emily
I always feel a little guilty when I click the heart and I'm the 70th click. And it's weird how often that happens
It DOES???? I wonder what that means?!
if it's a message from the universe it probably means I'm not NICE
or maybe it just means I've clicked a lotta hearts over the years
I am not, nor have ever been, a social media glommer-on-er. I don't even like most people (and must work hard to do so because He asks me to...), but honestly...love, love, love your posts and your moxie. This is yet another fabulous combo of you and other. TY. Well done.
Jennifer, thank you SO MUCH. I am so flattered, and this is so nice to hear while I am being all fragile. ♥️ ♥️ ♥️ ♥️