And finally, the birth of Choy Love Club
I've known about you from social media and didn't know that you had a substack. Us writers should definitely be paid for our work and I'm glad you're taking the steps towards paid subscriptions! Big thanks to Elissa for the cross-post.
FIRST of all: thank you. Second of all: I'm delighted for you! And us!
Go Hetty! I did same last night - that’s totally wild! Sending fizz bombs and pure adulation from my kitchen to yours xxx
Wonderful :) Reading through, I realize that I didn't know that there are so many ways to cook with vegetables - most of which I am not even aware of!
Congratulations. It is through you that I even know about Substack. I was signed up to your newsletter then one day found myself over here. Thank you. Also thank you for your book neighbourhood. In my face to face three day vegan foundation cooking course I have a session called adaptive creative dish where participants use cook books for inspiration and then make the recipe vegan using local organic seasonal veg. So adaptions often are made. And I have your neighbourhood book in the mix. A few times your sweet and sour cauliflower dish has been chosen and the wonton soup. My favourite recipe I make myself is the ginger sesame rice and lettuce. Thank you for your lovely ideas.
oh gosh, cheap and humble yet dazzling!