Come for the weekly essays, stay for the cultural recommendations, recipes-not-recipes and conversations with friends on cooking and eating.
| Platform |  | Pricing | Freemium | Publishes | Twice weekly |
|---|---|---|---|---|---|
| Issues | 550 | Founded | 6 years ago | Last Issue | 3 days ago |
| Active | |||||
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sincenooneasked.substack.comLatest Issues
Chicken, celery, pearl barley
I’ve been in a funk and very little has been able to shake it.
I’ve been in a funk and very little has been able to shake it. Instead: sitting by the fire as the days get shorter, the smell of wood, the studio at dusk with a bottle of wine...
On Purpose
The word ‘confessional’ appears in block capitals across a large sheet of card propped up in my childhood bedroom. A rudimentary mind map. A poorly visualised moodboard. The beginnings of the play that would get me into a Royal Court writer...
Leftovers #203
Did that thing where I told the internet I had a bad day and immediately hated the little attention seeker in me who wrote ‘bad day good coffee’ on an Instagram story. Kind friends checked in; I felt ridiculous for making my problems seem i...
Leftovers #202
Our Newlyn studio is starting to feel fizzy – there is an energy that comes with having people in the space, whether meeting for creative projects or dipping in for a glass of wine. The legs are on the table. Benches are being made. The lig...
Gochujang meatball pasta
(accidental dinner party)
I’m sure there’s something to be said how much I love to be in control of a dinner plan; luckily most of my friends enjoy the fact that I offer to cook and host, even when a cold has taken hold of my body. Tuesday...
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Authors
The writers behind this newsletter.
Writes about food nostalgia, gives unsolicited cooking advice, loves a good list.
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