Reletter
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Things I'm happy to take a bite of, sometimes I make it, sometimes it's easy, sometimes it's in the form of a rant instead of a recipe.

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Substack
PricingFreemiumPublishesWeekly
Issues16Founded2 years agoLast Issue4 months ago
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Latest Issues

And for my next trick: Culinary direction as a magic show

Should I start by saying I love my life or by complaining about it? Probably the former.

I’m tired of being the friend who keeps saying “ugh, I’m so busy” during what’s essentially a drought for creative freelancers. Busy is a blessing. We...

4 months ago
3
1

Life Is Complicated. Beef and Broccoli Isn’t.

A small essay about imposter syndrome, therapy, starting a supper club, and the comfort of a very good late-night dinner.

For the last six weeks, two songs have been on repeat in my head, “Work” by Rihanna and “Work” by Iggy Azalea. If tha...

6 months ago
6
1
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Let Me Have My Flowers (and My Filet Mignon)

We meet again, Substack. A space I avoid for as long as possible until I get the overwhelming itch to overshare personal information with people who actually still read! I had dinner last week with a friend who, quite honestly, sees my pote...

8 months ago
7

Hell’s Kitchen Is the One You Build Yourself

This past weekend, I launched my latest culinary venture, Silky’s (more on that in my last post here) . It’s a Southern comfort supper club based in Los Angeles with food by me, collaborations with local artists, special sips, and most impo...

9 months ago
10
2

Some things end. Some things finally begin.

In May, I was laid off from a job I’d been doing for almost two years. Around the same time, my Saturn return officially kicked off, which somehow felt more monumental than losing my job (lol, astrology girls get it). I packed up a life tha...

9 months ago
12
5

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  • Magdalena O'Neal

    Editor at TimeOut, private chef, culinary producer, and much more based in Los Angeles. Nom nom nom

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