This piece was “delicious” reading, Anna! I thought I’d read all your early stuff, but apparently not 🤷🏽. And I have long been aware (as seen on your profile) that you’re a sandwich artist… now I’m finally putting it all together.
Completely unrelated: I would like to work with you on a coffee table book (featuring your poetry) about big, beautiful behinds. Title could be something like, “Butt Weight, I’m Serious”. Perhaps we could open it up to submissions from famous photographers… Featuring Famous Butts?
Sandwich Art is something I could rrreally sink my teeth into. Hi Anna! Elliot here. Seems everyone and their liverwurst is on a shmeer today with tha food thang. So, in the spirit of Let'm Eat Cake, I posted my bee-yest Olive Oil Cake recipe this morning for you and others to feast on and well -- Be Merry. or scary. Or both. Also, since you mentioned Art & Food, I thought you would enjoy this kookoo au vin. OK. Eat me! https://loadedpen.substack.com/p/exploding-plastic-inedible
For me, sandwiches are a deadly serious subject. I’m a dilettante, at best, as far as making a good sandwich— but when I was a kid (1970s), sandwiches weren’t taken that seriously and I’m glad to see that this has been changing for a while.
Have you written, like.... any books !? About fooood et cetera. If not, why not!?
Only recently, like couple days ago, me able to make time to read you...blew me away...to my mind, you reflect the spirit of Margaret FK Fisher - what magic she is. I love your style too.
Making Sandwich...reads like a dance; same magical vibrations. Fisher style. 🙏🏻🧘🏻♀️🌌
Thank you! I enjoy reading MFK Fischer too. She used to live close by to where I live. I have a lot of strong feelings about food. I may or may not have once yelled at my husband for eating tortilla chips the wrong way. I did self publish a memoir with a bit of food stuff but recently UN-published it thinking I can do better. So I'm working on a new one! Being on Substack is really motivating... thank you for your kind words.
There's this sourdough bread with Kalamata olives baked into it, that I get from a local bakery. Just a wonderfully sublime taste... that is absolutely ruined if you try to make a sandwich with it. Best with nothing, not even butter or mayo.
Well thank you... I have a question for you- I set up A podcast tab just to see if I could figure out how it worked... Do you think it would be more fun to do 5 minute audio files with a bunch of pictures or an 800-1,000 word newsletter update? Can't decide which one would be more fun for the readers:)
What goes well with Rye? I was brought up on it but only with bland toppings that didn't compete with the flavor, and onions or sauerkraut. Like wouldn't put basil and tomatoes for instance... what do you think?
This piece was “delicious” reading, Anna! I thought I’d read all your early stuff, but apparently not 🤷🏽. And I have long been aware (as seen on your profile) that you’re a sandwich artist… now I’m finally putting it all together.
Completely unrelated: I would like to work with you on a coffee table book (featuring your poetry) about big, beautiful behinds. Title could be something like, “Butt Weight, I’m Serious”. Perhaps we could open it up to submissions from famous photographers… Featuring Famous Butts?
Love your writing! Filled with humor that makes me laugh. And these days that’s a challenge!
Thank you, happy to be of service!
Sandwich Art is something I could rrreally sink my teeth into. Hi Anna! Elliot here. Seems everyone and their liverwurst is on a shmeer today with tha food thang. So, in the spirit of Let'm Eat Cake, I posted my bee-yest Olive Oil Cake recipe this morning for you and others to feast on and well -- Be Merry. or scary. Or both. Also, since you mentioned Art & Food, I thought you would enjoy this kookoo au vin. OK. Eat me! https://loadedpen.substack.com/p/exploding-plastic-inedible
For me, sandwiches are a deadly serious subject. I’m a dilettante, at best, as far as making a good sandwich— but when I was a kid (1970s), sandwiches weren’t taken that seriously and I’m glad to see that this has been changing for a while.
Glad to hear that you are Serious about Sandwiches.
Anna Schott 🌻 Hi
Have you written, like.... any books !? About fooood et cetera. If not, why not!?
Only recently, like couple days ago, me able to make time to read you...blew me away...to my mind, you reflect the spirit of Margaret FK Fisher - what magic she is. I love your style too.
Making Sandwich...reads like a dance; same magical vibrations. Fisher style. 🙏🏻🧘🏻♀️🌌
Thank you! I enjoy reading MFK Fischer too. She used to live close by to where I live. I have a lot of strong feelings about food. I may or may not have once yelled at my husband for eating tortilla chips the wrong way. I did self publish a memoir with a bit of food stuff but recently UN-published it thinking I can do better. So I'm working on a new one! Being on Substack is really motivating... thank you for your kind words.
Good olive oil? In this economy?!
There's this sourdough bread with Kalamata olives baked into it, that I get from a local bakery. Just a wonderfully sublime taste... that is absolutely ruined if you try to make a sandwich with it. Best with nothing, not even butter or mayo.
sounds delicious
I am so glad I came across your newsletter... You never disappointed! PS, never stop!
Wow, Thank you! Feeling is mutual: I'm very invested in the chronicles of Alice at this point
Well thank you... I have a question for you- I set up A podcast tab just to see if I could figure out how it worked... Do you think it would be more fun to do 5 minute audio files with a bunch of pictures or an 800-1,000 word newsletter update? Can't decide which one would be more fun for the readers:)
I might not be the right person to ask... I've never listened to a podcast before, always read stuff instead. So I'd definitely choose newsletter.
Fair enough , Just an informal poll. I'll try both and see how it goes... Newsletter first:)
What goes well with Rye? I was brought up on it but only with bland toppings that didn't compete with the flavor, and onions or sauerkraut. Like wouldn't put basil and tomatoes for instance... what do you think?
Gotcha... forgot about meats!