I subscribe to a lot of newsletters. Heather Cox Richardson and you guys are the only ones I read from beginning to end. Thanks for all the work you put into this!
Elevator to the Gallows is just so good. The atmosphere, the tension, the look, and the music. I bought the Miles CD after seeing it. Mostly (not entirely) it is short cuts of the theme song, but somehow those create tension too... Wait, it stopped! Is it going to stop again? Le Gigot is a great after-movie idea and glad you got that soundtrack. Ann's book recommendations have gone on my "starred" computer list, as usual. And finally, I played pool once with Nan and spent time around her in Provincetown (a.k.a. The Village Summer Spot). Definitely a fierce person, though quite reasonable about pool...
I agree with Heather I also subscribe to many newsletters and yours is always entertaining, I learn something new and it’s thoughtful. Not sure I’m ready to try Cacio Pepe again, two attempts were disasters and we ordered pizza instead. I will read your recipe and work up my courage to try again - because cheese and pasta is happy food. Enjoy your spring I hope you and your wife have some wonderful spring adventures. Be safe.
Make sure you watch one of the nominees for Best Live Action Short--Le Pupille. It's 37 minutes of pure charm--set in Italy in the 40s, and featuring Zuppa Inglese. (Disney Plus and Hulu)
Thank you as always for these treasures. They are especially nice for someone who left their heart in NYC. I’m an Instagram junkee - I see it as a mix of comics, postcards and well yes, cooking videos. I have been waiting with bated breath for your Cacio Pepe tips so thank you! Mine always turns out to be gloppy. Have you heard of chef Max Mariola? His Insta handle is his name all one word. He is quite an enthusiast but has three videos out on how to make three classics- one of which is Amatricciana. And they were really helpful for the American cook to master classic Roman methods. I highly recommend to you and Ann his pasta with chiffonade baby artichokes and shrimp. No cheese. So delicate! That’s all. I love your newsletter and wanted to send something back! And I can’t wait to read that bawdy book about restaurants. Raouls was my back yard.
Thanks for the Cacio y Pepe recipe. FYI, just finished rereading Walk On Water. I read it when it came out but greatly enjoyed it again. I am a retired anesthesiologist and during my training I had to provide anesthesia for 3 or 4 pediatric cases. They scared the hell out of me and thank god I didn't have to do them ever again. You did a great job describing the surgery, anesthesia and the overall vibe in the OR. Thanks. Dennis Forbes
“just let the heat of the liquid take care of the cheese. Same with the cacio pepe—let the gentle heat of the starchy pasta water make love to the cheese”
This is so beautiful Michael - and so utterly perfect, thank you. More cheese love poems!
I came to your delightful newsletter from dinner a love story, and what great fortune it has been! You (and Ann) are far and away my favorite substack read!! I keep looking for a paid option but don’t see one-- just an fyi I’d be thrilled to support that. In the meantime I shall order some of your books! Many thanks to you!!
I dare say, that's the first time I've ever blushed while reading about what makes a great fondue or cacio pepe! Great stuff Michael! Also, is there anything in film better than the soundtrack to Elevator To the Gallows? Goosebumps every time! Thanks for another great newsletter! Cheers!
"...let the gentle heat of the starchy pasta water make love to the cheese" - marvelous! I am going to give it a shot. Made it once and it came out OK but didn't wow me. I bet this does as long as keep this phrase in mind
I subscribe to a lot of newsletters. Heather Cox Richardson and you guys are the only ones I read from beginning to end. Thanks for all the work you put into this!
So much info here, what a great way to slip into a relaxing weekend.
Elevator to the Gallows is just so good. The atmosphere, the tension, the look, and the music. I bought the Miles CD after seeing it. Mostly (not entirely) it is short cuts of the theme song, but somehow those create tension too... Wait, it stopped! Is it going to stop again? Le Gigot is a great after-movie idea and glad you got that soundtrack. Ann's book recommendations have gone on my "starred" computer list, as usual. And finally, I played pool once with Nan and spent time around her in Provincetown (a.k.a. The Village Summer Spot). Definitely a fierce person, though quite reasonable about pool...
I agree with Heather I also subscribe to many newsletters and yours is always entertaining, I learn something new and it’s thoughtful. Not sure I’m ready to try Cacio Pepe again, two attempts were disasters and we ordered pizza instead. I will read your recipe and work up my courage to try again - because cheese and pasta is happy food. Enjoy your spring I hope you and your wife have some wonderful spring adventures. Be safe.
Try to find the Pinocchio starring Roberto Bennini as Gepetto - it’s exquisite!
"...almost Nazi fucker" was my biggest laugh from the animated shorts.
Make sure you watch one of the nominees for Best Live Action Short--Le Pupille. It's 37 minutes of pure charm--set in Italy in the 40s, and featuring Zuppa Inglese. (Disney Plus and Hulu)
Thank you for the article on the Hotel Pennsylvania. Such a shame that another magnificent structure is lost.
Thank you as always for these treasures. They are especially nice for someone who left their heart in NYC. I’m an Instagram junkee - I see it as a mix of comics, postcards and well yes, cooking videos. I have been waiting with bated breath for your Cacio Pepe tips so thank you! Mine always turns out to be gloppy. Have you heard of chef Max Mariola? His Insta handle is his name all one word. He is quite an enthusiast but has three videos out on how to make three classics- one of which is Amatricciana. And they were really helpful for the American cook to master classic Roman methods. I highly recommend to you and Ann his pasta with chiffonade baby artichokes and shrimp. No cheese. So delicate! That’s all. I love your newsletter and wanted to send something back! And I can’t wait to read that bawdy book about restaurants. Raouls was my back yard.
Such a great newsletter--I love you and Ann! Thanks for everything. Will be making and sharing!
Thanks for the Cacio y Pepe recipe. FYI, just finished rereading Walk On Water. I read it when it came out but greatly enjoyed it again. I am a retired anesthesiologist and during my training I had to provide anesthesia for 3 or 4 pediatric cases. They scared the hell out of me and thank god I didn't have to do them ever again. You did a great job describing the surgery, anesthesia and the overall vibe in the OR. Thanks. Dennis Forbes
“just let the heat of the liquid take care of the cheese. Same with the cacio pepe—let the gentle heat of the starchy pasta water make love to the cheese”
This is so beautiful Michael - and so utterly perfect, thank you. More cheese love poems!
I came to your delightful newsletter from dinner a love story, and what great fortune it has been! You (and Ann) are far and away my favorite substack read!! I keep looking for a paid option but don’t see one-- just an fyi I’d be thrilled to support that. In the meantime I shall order some of your books! Many thanks to you!!
I dare say, that's the first time I've ever blushed while reading about what makes a great fondue or cacio pepe! Great stuff Michael! Also, is there anything in film better than the soundtrack to Elevator To the Gallows? Goosebumps every time! Thanks for another great newsletter! Cheers!
Thanks for the tip about Des Couvres. Fantastic. And fun. Really enjoying it with my cafe'.
"...let the gentle heat of the starchy pasta water make love to the cheese" - marvelous! I am going to give it a shot. Made it once and it came out OK but didn't wow me. I bet this does as long as keep this phrase in mind