Hello food fam
Just sending an email this week to let you know that I’m going to be slowing down a little bit with Tangy Language.
It’s been real busy and hectic in my life recently with a lot of big life changes coming up, and I don’t like half-assing these posts.
I still love talking food and having a place to share stuff that I make and think about food, so I’m going to aim to still publish once or twice a month or so.
That said, I would like to pat myself on the back for actually going 27 weeks in a row without breaking the streak. (fun fact, 27 is my lucky number)
As much as I love food and the idea of being able to share it with other people, a big part of this newsletter was about building some discipline for writing something new, interesting, and not work-related every single week.
27 weeks is about 20 more weeks than I thought I’d go for, haha.
Anyways, here’s a backlog of the recipes I’ve posted since the inception of Tangy Language. Some people have replied that they’ve made some of them and that makes me incredibly happy and satisfied and makes me feel like all of it was worth it.
Let me know if you ever make one of them!
Damn that’s enough for a book?!
And I know this email makes it sound like I’m quitting but I’m not. Just a moment of respite, clarity, and shifting priorities.
I’ll leave you with another shakshouka that I made yesterday, since Jihyun never seems to get sick of it.
Nothing helps me more than sharing it, whether online or through word of mouth. Tell someone that might appreciate this newsletter.
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