Well I’m really sorry I missed the meeting Liza if it was gossipy. It’s good to air the gossip, as I’ve noticed it spreads within this group like a tipped bottle of oil.
I forgot to mention, I’ve been fermenting whole cabbage leaves for @Irina Georgescu stuffed cabbage rolls. I’m guessing the culinary influences wouldn’t be too far from the tastes of your homeland.
Thank you Liza, you’ll need a cup of coffee followed by a cup of miso. It’s rather long, but it’s all interesting, particularly Aki’s piece. He’s a humble chef with a great mastery, inspiring.
Hello! Was so sorry to miss today but it sounds like you had a really great session! See you next time!
We missed you! See you in the May one.
Yes!!
Sounds like it was a very fun meeting. Maybe one day if I have insomnia I can jump on.
I guess that would be sth like midnight your time zone? But I wish you restful sleep instead.
So sad to miss this today 😩 Was in the deep of an audit. Sounds like a great session though! Looking forward to the next one
Hope your audit goes well, Mark!
Thank you!! We’re working towards getting our ISO certification so, I bit stressful 😅 Appreciate any and all good vibes, Liza 🤣
Well I’m really sorry I missed the meeting Liza if it was gossipy. It’s good to air the gossip, as I’ve noticed it spreads within this group like a tipped bottle of oil.
Oh sweet Lisa, the gossip was about the big names of Substack- the ones selling advice on how to make it. Not about our lovely group.
I’m sorry I missed it then Liza.
Hope you'll join us again in one of the future ones.
I certainly will Liza, it just needs to fall on a day when I haven’t been working from sunrise to sundown.
I know you work so hard, off and on Substack. I have just bookmarked your super long read on Umami, looking forward to savoring it soon.
I forgot to mention, I’ve been fermenting whole cabbage leaves for @Irina Georgescu stuffed cabbage rolls. I’m guessing the culinary influences wouldn’t be too far from the tastes of your homeland.
Thank you Liza, you’ll need a cup of coffee followed by a cup of miso. It’s rather long, but it’s all interesting, particularly Aki’s piece. He’s a humble chef with a great mastery, inspiring.