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I am HERE for the noods.... and a book dedicated to them! I also second the need for dark soy sauce is every kitchen. Totally worth seeking it out, and it last forever in the fridge.

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Will be onto that noodle dish thanks. In other news: where is Matt? Or did I miss something? LJx

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Nope! We just figured out a way to post bylines so you guys have a better sense of when each of us is writing. We both read every newsletter that gets published here. I’ve always been the only recipe writer though

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Ha! I’m glad someone asked cause I was wondering the same thing! Happy to hear all is well and appreciated the description of oyster sauce. Never knew what that was !

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