AMA: First Ask Me Anything of 2023
AMA: First Ask Me Anything of 2023
We cover dairy-free cheese, what I’m most excited about in 2023, and building empathy in the digital space
This week someone asked me what I’m most looking forward to in 2023.
Listen: if we want to keep our sanity, grow as human beings, and make the world a better place; we NEED to grow empathy. I wrote about the best of 2022 already, but what I’m most excited about in 2023 is continuing to support everyone who is working towards a higher calling and helping to make this world better. What I’m not excited about— however—is anger, vitriol, and hatred keeping a place anywhere. Especially in the digital world.
Earlier this week I posted a teaser for my chicken with lemon and dill recipe on Instagram and a user expressed frustration about the recipe being behind a paywall. I understand the sentiment. It seems like everything is behind a paywall these days as digital content continues to evolve. It’s no different than a magazine or newspaper. What I hope to see less of is the negative way in which this frustration was expressed. There’s no room for demeaning language in 2023.
You—my readers and my viewers—have given me the privilege of being a public persona, which allows me to pursue my bliss. I am eternally grateful. I have hundreds of free recipes through my social media channels and my website, and we offer a handful of Substack posts free to all subscribers every year. What I want to build here—together with you--is an engaged food community with access to exclusive content, a peek into my life and what I’m cooking, and an opportunity to engage more with one another. Thank you for supporting me and the team who builds these emails every week. We want to keep growing with you. What would you like to see more of? Let me know in the comments.
We also cover dairy-free cheese. Spoiler: if you’ve found one that works for you please let me know in the comments. I’ve heard they’re out there but haven’t found one myself.
Questions:
Lynn Lawler
You are kidding me that I have to subscribe and pay for your recipes. Who do you think made you famous? All if your fans. I am sure you got that recipe from someone else. Sad. Very SAD.
Nancy
I've been dairy-free for the past year (allergy), and I miss cheese with all my heart. Any recommendations for good alternative (*read dairy-free) cheese?
Anne Marie
2020 was terrible. 2021 was ok. 2022 was incrementally better. What are you most excited about for 2023?
Your final question in the AMA brought to mind a phrase I learned back in the 70's.
Don't let the bastards get you down!
I know, you don't want to be that person in '23 so I would like to add that there will ALWAYS be "bastards", but thank heavens we don't have to BE them!
Vegan Cheeses and other Vegan Dairy products. I’m also dairy allergic and lactose intolerant, and have not eaten dairy products for over 30 years. There are a few better than average vegan cheese products, but if you’re looking for a gooey, stretchy cheese for pizza, unless you can eat casein, I haven’t found one yet. The few products I buy are Violife parmesan wedges- good on a salad but not heated; Violife and most other brands of Feta cheese, packed in brine, Kite Hill Cream Cheese, especially for cream cheese frostings, Miyoko’s liquid mozzarella- nothing like mozzarella but does hold the pizza toppings on my pizza. Miyoko’s Vegan Butter is an excellent butter substitute for baking and cooking. Kite Hill Greek Yogurt to use as a substitute for both yogurt and sour cream. Oat Milk has been my go-to substitute for all baking and cooking. Unsweetened always. It’s excellent in cakes, breads and biscuits. Add vinegar to sour it as a replacement for buttermilk. Everyone’s tastes are different and product formulations change so keep trying different products. There are small batch artisan vegan cheeses that can be mail ordered or purchased from shops such as The Vremery in Paso Robles, CA. They are worth searching out if you’re looking for specialty flavors.