My first Newsletter on SubStack!!
My newsletter will be about my blog, marilyndishes.com, & the food that I cook, (mistakes included), the food we eat & admire etc!!
My daughter told me about SubStack and I am so excited to start a newsletter on this platform!!
I have a blog, marilyndishes.com where I post recipes with pictures & sometimes with videos. The posts are mostly about the recipe & here on SubStack I can write a bit more about my food journeys!
I live in Edmonton, AB, Canada, I am a self-taught cook who has sold my homemade cakes, ran a cookie company & has been a food writer for many years.
My table is often filled to the brim with friends & family; my grandchildren call from across the country & request specific cookies in the mail or what they would like me to bring on our next visit. My great-nieces & nephews come over to learn how to make special holiday treats; & my adult daughter video calls to show the inside of a cake on a regular basis! I have taught cooking classes at a local Seniors Center which was so much fun!
In 2017 I began my popular blog, Marilyn Dishes. That same year, my husband was diagnosed with cancer & in order to put something good out into the world, I continued sharing my cooking skill beyond my dining room table & created a wonderful community online.
So, here is my first Newsletter! I hope to get one out once a week to fill you in on what the weeks blog was about & other interesting things!
Today Murray, my husband, and I are making Kimchi. I tried to make kimchi years ago & let me tell you it was a disaster! I came across a much simpler recipe from the website halenmon.com. We have some salt from this company & while I was looking around on the website to find out info on the salt I came across this recipe.
This Kimchi recipe is vegan which is perfect for us.
The Savoy cabbage is chopped & soaked for 2 hours then drained in a colander. You can see some green onions are in the other bowl with a carrot & daikon cut into strips. I made a paste of garlic, ginger, sugar, salt & gochugau paste. I made a mistake & used gochojang paste instead of gochugau paste. I was wondering why it did not look red once it was mixed together. The kimchi looks orange & now I am reading to add paprika if substituting gochojang for gochugau! Hopefully the kimchi will taste ok! I will let you know! The cabbage mixture is put into sterilized jars and then left to sit on the counter for 2 days at which time the kimchi is checked to see if it has fermented enough! If it is the taste we want then the kimchi is stored in the fridge for up to 3 months! I am going to put a date on the jars so I remember when it was made!
Here is a picture of the kimchi in the jars. I’ll let you know how it is!
FROM THE BLOG
I have many great cookie recipes on the blog! A good idea is to make a Cookie Board.. I made one for a party we had years ago, well actually I put the cookies on a large tray! There are some Melting Moments, Lemon Squares, Kamish (like biscotti) ‘S’ cookies, Palmiers, Iced Sugar Cookies, Chocolate Cookies, some Peanut Butter Chocolate Balls, some chocolate bark & jujubes! By the end of the night this tray was very empty!
Below is a picture of Pumpkin Raisin Cookies which are a cake-like domed cookie made with pumpkin, raisins & nuts.
Here is another great cookie recipe! Chocolate Haystack Cookies
December is such a great baking month & I am going to share some my fav treats for the holidays with a couple new ones soon! I would love to hear from you so please feel free to leave a comment! Follow the blog at marilyndishes.com
