Eat Plentiful
Aimee ToutonMy life in food - enjoy
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 59 | Subscribers | Read | aimeetouton.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
A banana bread hug
Just when I thought things couldn’t get busier, last week was an intense combination of hosting until late at the new restaurant, which takes a lot more out of you than you think, waking up early to take Woody to school as I wasn’t seeing h...
How to use up those lasagna sheets!
This week, I was part of the largest restaurant opening I will probably ever do, 180 seats total, counting the bar area and the terrace. After many months of hard work we finally opened the doors of Santa Joana here in Lisbon, nestled in an...
Slow-cooked Chinese ribs
Hello again, team! 3 newsletters in 3 weeks…I’m getting the hang of this again. It’s 6.15hrs and I have 45 mins to write this newsletter before the boys are up and the day starts.
If you don't like chickpeas, don't read!
Hi team, this last week has been challenging. I’ve had bad skin and it really affects my mood. This last week I had a particularly bad flare up after seeing a doctor who prescribed me something my body didn’t like. She did however diagnose ...
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Authors
The writers behind this newsletter.
Big time food lover, French/English, living in Lisbon Mum, Ex-Army officer Ex-coffeeshop owner
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