Adding the cover photo to my new cookbook, coming out in January, because without a doubt, this is what I’m proudest of this year. ❤️
A little different theme this week as I am always reflective at the end of the year. So this week’s question is… As you think back over the past year, what are you proud of? Let’s acknowledge our accomplishments and offer each other the kudos I know we all deserve.
The first FSL Mastermind Meeting for food writers on Substack is happening in January. The meeting is open to any and all Substack food writers. If you are listed in the FSL library and didn’t receive an email invite for the meeting, please contact Lynn at foodstacklibrary@gmail.com.
We have finally started to revitalize our Mexican food blog which has been a long time coming. We are gradually migrating over to Substack and we can now see how the blog can become what it was always meant to be. I am pretty proud of the being named teacher of the year at my high school too.
Thank you so much! I see you are in Italy. Living the expat life gives you so much perspective. I was in Mexico for nearly 25 years and it opened up so much for me. Is there any Mexican dish that you are interested in learning?
I’m scared to tell you that the Mexican I’m making is mostly Tex Mex. It’s hard to get Mexican ingredients here. I’d love to make chilaquiles and taquitos!
I do a red mole that is easy to make which I usually teach in my cooking classes. In the next couple of months we will be restarting online classes. I will keep you posted
What a bang up year! ❤️ In 2024, I created two newsletters that I’m passionate about: 1) Weeknight Pasta from Italy: simple seasonal pasta recipes that Italians actually make at home - and 2) Raising Bambino: bringing up a child in slow life Italy - all while kicking booty a full time job and being a single mom. My life is a far richer place for all of this at the end of 2024. Thank you to this inspiring community of readers and writers! Grazie dal cuore
I so enjoy reading everything you write. I think you are a fabulous individual, clearly a brilliant mother, and an incredibly talented writer. Looking forward to reading more of your work and fun little chats.
Awww Sheryl, you just made my day!! All those same things right back at you!! Looking so much forward to all your brilliant recipes, stories, and creativity in 2025 too!
Wow, now I think if it. I'm proud of quite a few things this year. I got my youngest off to school and finally registered my kitchen to sell my bakes. Hand painting a tiered cake was a particular highlight for me... My long term goal is to be considered a pastry chef and cake artist. I think I took good steps toward that goal!
And of course, I am proud of getting out there and writing again. Super grateful to Substack for giving me a safe place to write about my baking experiments, food history/folklore and recipes. And connect with other awesome foodies!
You are incredible, Shell! I’m so happy to have discovered you and look forward to seeing what you make and do in 2025. Huge congrats on the year you completed!
Congratulations! It sounds like you had an incredible year and 2025 has no doubt more in store for you judging by all your wonderful recipes and incredible-looking cakes!
Your work is inspiring. I think you are a very talented chef and baker. The photos you have shared of your work are indeed professional. Good for you registering to sell your bakes, you will be busy.
I am most proud of starting ‘Just really good recipes’. Sounds cliché given that I am posting this note under this handle but, it is absolutely my unexpected, cherished labour of love.
The initial idea was to chronicle and share the recipes I make for my family somewhere online. It started as a simple legacy cookbook for my kids to have as they get older and move out. I told no one I was writing on Substack, and in 9 months much to my delight, many people have validated my recipes/work by subscribing and following. In 2025 the plan is to expand ‘Just really good recipes’ to have paid subscriptions.
My Substack has been the best feeling of renewal, a renewed purpose.
What was initially my secret ‘little Substack thing’ feels like another baby, a young child that I am lovingly guiding, and helping grow into a valuable important addition to society.
I live by the mantra ‘onward and upward’, and I feel fortunate that I can clearly see the road into 2025 filled with optimism, hope and renewed joy.
I am so grateful for this platform. The wonderful interactions with gorgeous people from around the world are my daily fuel.
I love your handle and reading about your initial motivation and what blossomed from it. You and your writing are important and beautiful members of this community! Thank you for making Substack a lovely and delicious place, Sheryl!
I really enjoy Just Really Good Recipes. There have been a few posts I have seen from you and then tweaked my dinner with a dressing or flavour combo you suggest, with great results. You have definitely influenced my cooking with your creative and practical approach. To Loud and proud for 2025!!
This is a hard one for me. I am a great cheerleader for others but never pay much attention to my successes. I'm mush better at seeing my mistakes. Taking stock or an inventory of my 2024 should be this: I'm still upright. HA! No, I am just being funny.
My intention for 2024 was to write daily, and I came close. Although my writing is more than just THE SIMMERING CHEF, I hit 200 posts/podcasts last week on Substack, and that alone I find astonishing. Who knew I had that much blather in me? When I began The Advent Calendar of Cookbooks on December 1st, I hoped to gain 15 free subscribers, and I did that too. Again, astonished and also, thankful.
So here's to maybe the most important thing I want to write: I am so grateful for you, finding your Substacks, reading your writing, learning from each of you, and reminding myself that there are so many wonderful and talented people out there. Keep going and may your 2025 be filled with luxuriously delicious words.
This was my first full year on Substack and am proud of myself for being consistent and publishing every Friday. I am also so happy to have found a community here on FSL. It’s not easy to build friendships with complete strangers but somehow we all have become wonderful friends and encouragers of each other’s work. Also proud of all of you and your dedication! 💕
Brilliant, Betty! I just realized I was following you but not subscribed!? All sorted. You are a ray of sunshine and delicious recipes. Huge congrats and loving what you do!
Lots of things to be proud of this year but I'll still keep it food related. After not having a kitchen for most of the year and cooking on the bbq every single day my bbq skills are now expert level 💪 it holds no secrets for me anymore 😁
This is such a great question! It’s been a tough year personally for various reasons so I’m incredibly proud of how much time and effort I have managed to put into my Substack and really get into a regular writing and recipe testing and photographing habit - and all despite a busy day job, a toddler and another baby on the way. I also used some longer term sick leave this summer to start working on what I hope will become my debut cookbook one day - something I have dreamt of for so long and I’m very proud of taking some concrete steps towards that goal.
Dear Sophia, you are an inspiration! Wishing you health, happiness, and all your dreams coming true! You’re amazing and have done so much in a hard year.
I have no idea how you manage it all! You are superwoman Sophia! So impressed with your work towards your cookbook too. When you publish, I will definitely buy it!
This is a very on the nose answer for this question: I’m proud of myself for actually starting my Substack a little over 6 months ago — I’m glad that I started, and I love the writing and recipe developing part, but man is it hard to stay on top of all the social media aspects of this thing. I might be better equipped to do it if I wasn’t doing as many music gigs as I can, but hey that’s a goal for 2025: just to get even marginally better at social media LOL
It’s been encouraging to see how many others are just putting themselves out there and getting that encouragement back through this very community. Looking forward to getting to know you all a little bit better next year 😊
We have finally started to revitalize our Mexican food blog which has been a long time coming. We are gradually migrating over to Substack and we can now see how the blog can become what it was always meant to be. I am pretty proud of the being named teacher of the year at my high school too.
Mexican food is a favourite here! Happy to subscribe.
Thanks so much! Your Mediterranean winter salad looks really good. Is there any Mexican dish that you are interested in learning?
You are amazing on both counts! Subscribed. I love Mexican food
Thank you so much! I see you are in Italy. Living the expat life gives you so much perspective. I was in Mexico for nearly 25 years and it opened up so much for me. Is there any Mexican dish that you are interested in learning?
I’m scared to tell you that the Mexican I’m making is mostly Tex Mex. It’s hard to get Mexican ingredients here. I’d love to make chilaquiles and taquitos!
A very important question, red chilaquiles or green chilaquiles?
Red! I suspect the ingredients for red will be easier for me to find here
You can never go wrong with chilaquiles. Adán Medrano has a very interesting cookbook, Truly Texas Mexican that is worth a look https://adanmedrano.com/cookbook-truly-texas-mexican/
Woot, Douglas! Glad we found each other on Substack, and I'm looking forward to learning from you.
Likewise! Is there any Mexican dish or cooking technique that you are interested in learning?
If you get around to the more difficult sauces, such as the various regional molés, would interest me a lot!
I do a red mole that is easy to make which I usually teach in my cooking classes. In the next couple of months we will be restarting online classes. I will keep you posted
Finding my love for cooking in the midst of my wife's stage four cancer battle.
Being a cancer caregiver for a spouse is so difficult- how wonderful to find something creative in the midst of it all ❤️
Sending you and your wife so much love 💗
You are amazing! I’m proud of you too 💫
Sending love and strength
Sending you both a lot of joy, great food moments, and love.
What a bang up year! ❤️ In 2024, I created two newsletters that I’m passionate about: 1) Weeknight Pasta from Italy: simple seasonal pasta recipes that Italians actually make at home - and 2) Raising Bambino: bringing up a child in slow life Italy - all while kicking booty a full time job and being a single mom. My life is a far richer place for all of this at the end of 2024. Thank you to this inspiring community of readers and writers! Grazie dal cuore
I don't know how you do it all!!! You are smashing it! I love your pasta dishes 😀
You are the sweetest! Thank you! You keep going with all - I love your posts and recipes!
Thank you! 💗
Oh wow! As you mentioned before, nothing is impossible after a coffee ☕️ Lolly, you are amazing!
Haha! You know all my secrets now, Betty! It’s all in the ☕️😉
Yes! ☕️🙌
"Kicking booty." Love it. Please keep inspiring.
Hee hee! Thank you! You too!
Congratulations! I struggle to keep up with 1 newsletter, no idea how you stay on top of 2!
Thank you for your kind words, Sophia! ❤️ As for having 2 - I hope that 2025 will help me know how to pace and move forward in a sustainable way 🙏
I so enjoy reading everything you write. I think you are a fabulous individual, clearly a brilliant mother, and an incredibly talented writer. Looking forward to reading more of your work and fun little chats.
Awww Sheryl, you just made my day!! All those same things right back at you!! Looking so much forward to all your brilliant recipes, stories, and creativity in 2025 too!
I have no doubt you will figure this out!
Wow, now I think if it. I'm proud of quite a few things this year. I got my youngest off to school and finally registered my kitchen to sell my bakes. Hand painting a tiered cake was a particular highlight for me... My long term goal is to be considered a pastry chef and cake artist. I think I took good steps toward that goal!
And of course, I am proud of getting out there and writing again. Super grateful to Substack for giving me a safe place to write about my baking experiments, food history/folklore and recipes. And connect with other awesome foodies!
Well done, Shell. Keep your eye on your goals because you are doing great things.
Thank you! 🥰
You are incredible, Shell! I’m so happy to have discovered you and look forward to seeing what you make and do in 2025. Huge congrats on the year you completed!
Thank you so much Lolly! That is so kind and means loads! 💓
Congratulations! It sounds like you had an incredible year and 2025 has no doubt more in store for you judging by all your wonderful recipes and incredible-looking cakes!
Thank you very much! That means a lot ❤️
You make such lovely bakes!
Thank you! 😊❤️
Your work is inspiring. I think you are a very talented chef and baker. The photos you have shared of your work are indeed professional. Good for you registering to sell your bakes, you will be busy.
Thank you so much Sheryl! ☺️❤️
I am most proud of starting ‘Just really good recipes’. Sounds cliché given that I am posting this note under this handle but, it is absolutely my unexpected, cherished labour of love.
The initial idea was to chronicle and share the recipes I make for my family somewhere online. It started as a simple legacy cookbook for my kids to have as they get older and move out. I told no one I was writing on Substack, and in 9 months much to my delight, many people have validated my recipes/work by subscribing and following. In 2025 the plan is to expand ‘Just really good recipes’ to have paid subscriptions.
My Substack has been the best feeling of renewal, a renewed purpose.
What was initially my secret ‘little Substack thing’ feels like another baby, a young child that I am lovingly guiding, and helping grow into a valuable important addition to society.
I live by the mantra ‘onward and upward’, and I feel fortunate that I can clearly see the road into 2025 filled with optimism, hope and renewed joy.
I am so grateful for this platform. The wonderful interactions with gorgeous people from around the world are my daily fuel.
2025 is going to be amazing!
Love the idea of Substack as another child we are growing and developing! And I so enjoy your recipes 💞
I love your handle and reading about your initial motivation and what blossomed from it. You and your writing are important and beautiful members of this community! Thank you for making Substack a lovely and delicious place, Sheryl!
That is so kind. I very much appreciate your support. Thank you Lolly💕🩷
I love this!!
I really enjoy Just Really Good Recipes. There have been a few posts I have seen from you and then tweaked my dinner with a dressing or flavour combo you suggest, with great results. You have definitely influenced my cooking with your creative and practical approach. To Loud and proud for 2025!!
Thank you - your note means a lot 💕
This is a hard one for me. I am a great cheerleader for others but never pay much attention to my successes. I'm mush better at seeing my mistakes. Taking stock or an inventory of my 2024 should be this: I'm still upright. HA! No, I am just being funny.
My intention for 2024 was to write daily, and I came close. Although my writing is more than just THE SIMMERING CHEF, I hit 200 posts/podcasts last week on Substack, and that alone I find astonishing. Who knew I had that much blather in me? When I began The Advent Calendar of Cookbooks on December 1st, I hoped to gain 15 free subscribers, and I did that too. Again, astonished and also, thankful.
So here's to maybe the most important thing I want to write: I am so grateful for you, finding your Substacks, reading your writing, learning from each of you, and reminding myself that there are so many wonderful and talented people out there. Keep going and may your 2025 be filled with luxuriously delicious words.
I am enjoying your posts!
And I thank you for becoming one of my new subscribers, Betty!
Incredible numbers! Huge congrats!
This was my first full year on Substack and am proud of myself for being consistent and publishing every Friday. I am also so happy to have found a community here on FSL. It’s not easy to build friendships with complete strangers but somehow we all have become wonderful friends and encouragers of each other’s work. Also proud of all of you and your dedication! 💕
Brilliant, Betty! I just realized I was following you but not subscribed!? All sorted. You are a ray of sunshine and delicious recipes. Huge congrats and loving what you do!
Thank you so much Lolly! 💕💕
Lots of things to be proud of this year but I'll still keep it food related. After not having a kitchen for most of the year and cooking on the bbq every single day my bbq skills are now expert level 💪 it holds no secrets for me anymore 😁
Um, you are living off grid in NZ. AMAZING!! Subscribing. And giving you kudos on it all!
lol thank you :-)
This is such a great question! It’s been a tough year personally for various reasons so I’m incredibly proud of how much time and effort I have managed to put into my Substack and really get into a regular writing and recipe testing and photographing habit - and all despite a busy day job, a toddler and another baby on the way. I also used some longer term sick leave this summer to start working on what I hope will become my debut cookbook one day - something I have dreamt of for so long and I’m very proud of taking some concrete steps towards that goal.
Dear Sophia, you are an inspiration! Wishing you health, happiness, and all your dreams coming true! You’re amazing and have done so much in a hard year.
Thank you for your kind words Lolly and all your encouragement! ❤️
I have no idea how you manage it all! You are superwoman Sophia! So impressed with your work towards your cookbook too. When you publish, I will definitely buy it!
Thank you, that is so kind and really means a lot to me! 😊
This is a very on the nose answer for this question: I’m proud of myself for actually starting my Substack a little over 6 months ago — I’m glad that I started, and I love the writing and recipe developing part, but man is it hard to stay on top of all the social media aspects of this thing. I might be better equipped to do it if I wasn’t doing as many music gigs as I can, but hey that’s a goal for 2025: just to get even marginally better at social media LOL
It’s been encouraging to see how many others are just putting themselves out there and getting that encouragement back through this very community. Looking forward to getting to know you all a little bit better next year 😊
Promoting my holiday season cookbook again and doing all this writing 🙂.
This is the cutest!!
I am the same, I was always a great cheerleader for my team, children, friends etc, but it's harder for yourself isn't it!
Well done you for 200 posts! I really enjoyed your advent calendar of cookbooks. Keep going and here's to 2025!