Jasmine! Did you know that not 3 weeks ago I went into my email archives to try to find that pie recipe from the first time you sent it out, and was devastated to find that I couldn't get it because the link no longer worked. I've made that pie faithfully every year since you posted it and it's the BEST. I tried to find something similar and I did land on SK, but I wondered whether or not it was right. thank you for sharing it again! and congrats on the class!
Your note about the streusel reminds me of my true favorite kitchen hack: just make a ton of streusel topping whenever you're making it and freeze the rest in a ziploc! Streusel & its clean up is so tedious but easy to scale up one time and then you're ready whenever the desire to improve a muffin strikes
Absolutely loved your latest newsletter! I just discovered your Substack, and it’s already a favorite. The piece “Stop, Drop and Hold On!” was such a treat—like savoring the perfect slice of pie. Your writing is always so sharp and witty, and this one was no exception. Can’t wait to read more! I hope you have a delightful weekend as well. 🦩
The lectures will definitely be accessible on demand for people who sign up for the course! If you can't do the live schedule, you'll just miss the Q&A's with me, but everything else will be available!
I saw your class on Insta on Monday while driving home from the beach and immediately signed up! I have taken other similarly structured online writing workshops before but I’m not familiar with The Writers Conservatory specifically so I’m a little nervous about doing something brand new. Thanks for the reminder about the B&N presale and the recs, I will go look at those now.
It's a new platform that Adrienne Young (fellow Reese's Book Club author) started, and I respect her and her approach to creativity and writing so much that I signed on!
That looks like a wonderful pie! I probably have to save it for next summer, since the best stone fruit has gone by here in New England. I love that it uses a small amount of crème fraiche. That makes it perfect for using the rest of a container that was mostly used for something else. Thank you for sharing!
Jasmine! Did you know that not 3 weeks ago I went into my email archives to try to find that pie recipe from the first time you sent it out, and was devastated to find that I couldn't get it because the link no longer worked. I've made that pie faithfully every year since you posted it and it's the BEST. I tried to find something similar and I did land on SK, but I wondered whether or not it was right. thank you for sharing it again! and congrats on the class!
Oh my goodness I'm so delighted to hear this! Perfect timing!
Your note about the streusel reminds me of my true favorite kitchen hack: just make a ton of streusel topping whenever you're making it and freeze the rest in a ziploc! Streusel & its clean up is so tedious but easy to scale up one time and then you're ready whenever the desire to improve a muffin strikes
Oooh, this is a great idea!
Absolutely loved your latest newsletter! I just discovered your Substack, and it’s already a favorite. The piece “Stop, Drop and Hold On!” was such a treat—like savoring the perfect slice of pie. Your writing is always so sharp and witty, and this one was no exception. Can’t wait to read more! I hope you have a delightful weekend as well. 🦩
I want to make this pie so badly! & I am always so happy to see your newsletter pop up in my inbox ❤️
Hi Jasmine! I would love to take your course, but I'm not available for the live schedule. Will your course be accessible in an on-demand format?
The lectures will definitely be accessible on demand for people who sign up for the course! If you can't do the live schedule, you'll just miss the Q&A's with me, but everything else will be available!
I saw your class on Insta on Monday while driving home from the beach and immediately signed up! I have taken other similarly structured online writing workshops before but I’m not familiar with The Writers Conservatory specifically so I’m a little nervous about doing something brand new. Thanks for the reminder about the B&N presale and the recs, I will go look at those now.
It's a new platform that Adrienne Young (fellow Reese's Book Club author) started, and I respect her and her approach to creativity and writing so much that I signed on!
That looks like a wonderful pie! I probably have to save it for next summer, since the best stone fruit has gone by here in New England. I love that it uses a small amount of crème fraiche. That makes it perfect for using the rest of a container that was mostly used for something else. Thank you for sharing!
I was just looking at your class online! This is so exciting. I’m going to sign up when I get home from work today. Can’t wait!