Making mapo tofu sauce tonight (under scrutiny of he-who-has-always-liked-it) and using some venison mince I found in the freezer. I am so excited to sock it to him. Especially as he knows EVERYTHING. 😂😂😂
It’s been such an eye opener cooking from your book this year - thank you and Happy New Year Andrea ❤️😘
Thank you for all of your beautiful writing and food this year, Andrea! ✨❤️
My pleasure, Jolene! Thank you for participating and contributing to this newsletter. You're a gem.
You are! 💎
Thank you for all the inspiration!
Greatly appreciate all your contributions, Emily! Happy New Year!
Making mapo tofu sauce tonight (under scrutiny of he-who-has-always-liked-it) and using some venison mince I found in the freezer. I am so excited to sock it to him. Especially as he knows EVERYTHING. 😂😂😂
It’s been such an eye opener cooking from your book this year - thank you and Happy New Year Andrea ❤️😘
So glad I made the crab recipe tonight! So good!
They crab right now look huge! It's the perfect time for that dish.