Peckish
bridgetNotes from my kitchen – what I’ve been cooking, eating, and thinking lately.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 44 | Founded | a year ago | Last Issue | 14 days ago |
| Active | |||||
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br1d63t.substack.comLatest Issues
Yes, I made soup during the heat wave
This week was a little crazy. I got a job (yay!). But that also means Ryan and I need to move to Ontario by August, which, for me, is not a lot of time to find an apartment. So this week was pretty stressful, filled with virtually viewing a...
Simple Summer Suppers
This week I kept things pretty simple, which was what I needed after an eventful week.
Taco Stuffed Sweet Potato
A baked sweet potato is topped with ground beef seasoned with paprika, cumin, and a bit of oregano, along with lettuce and r...
Sorry it's been a while...
I’ve been a little busy finalizing and submitting my PhD thesis (yay!), so I haven’t been cooking dinner frequently enough to warrant a newsletter. I did manage to snap a few pictures of some meals I’ve enjoyed over the last few weeks that...
An Orange Chicken Kind of Week
Spicy Sesame Noodles With Chicken and Peanuts
This NYTCooking recipe was a really easy weeknight dinner and a fun take on the flavours you find in orange chicken! You first make a chili oil by heating orange rinds and peanuts in neutral oi...
Peas in Everything
Food from the past couple weeks -
Mushy Pea Pasta Salad, Hailee Catalano
From Hailee Catalano’s cookbook, By Heart, this mushy pea pasta salad was essentially spring in a bowl. The dressing is composed of thawed frozen peas blended with o...
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| Subscribers | Engagement | 68 | Monthly Web Visits | ||
|---|---|---|---|---|---|
| Accepts Sponsors | Estimated Cost per Ad | ||||
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