Amused Bouche by Fliss Freeborn
Fliss FreebornA now-and-again newsletter with recipes, stories and real-life shenanigans from a very daft food writer.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 23 | Subscribers | Read | amusedbouche.substack.com |
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An aubergine recipe, from my book
Parmigiana, for those of you thus far unenlightened, consists of layers of fried aubergine, rich tomato sauce, mozzarella and lashings of a grated hard cheese, such as Parmesan. These layers are then baked, often with breadcrumbs and herbs ...
You're Going to Hedgerow in a Handcart, Freeborn
Watch me further polish my lunacy for a moment by telling you about a dream I had last night.
I'm off for a week, but put some custard in the ice cream maker while I'm gone, will you?
I am an absolute gremlin for the reduced section. In fact, the following passage from my book says all you need to know about my relationship to the inviting pile of gubbins at the bottom of a chiller cabinet:
Maim Not Thy Velum
Dear Genital Reader*,
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Authors
The writers behind this newsletter.
Started writing, won an award, bon appetite
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