Happy Thursday, friends.
I’ve been working on our May Recipe book and realized that I started a recipe book a few months ago that I never shared. All of the recipes in this book are early on Salt with Soul Shares, a “from the archive” moment, if you will.
It’s nostalgic and a little cheesy to think back to those early days of “Salt,” when I didn’t know how to write a recipe for anyone other than me to understand. Since then, I incorporated photographing each dish and writing the recipes with the audience in mind. We’ve experienced "growth”, y’all. I’m always learning, which is probably why I love this space so much.
With this week jam-packed with after-work events, I thought, “Well, instead of sharing one recipe, let’s share ten!” I spent time editing this e-book from a few months ago, re-writing the recipes to the best of my ability- so I’m hopeful you love them! One thing I did back in the day was write the portion of the ingredient in the recipe as we used it instead of at the top where it’s listed. I always find myself scrolling back up, so for me, that was easier. Is it easier for you? Let me know in the comments or e-mail!
As always, I’m grateful you’re here. This week’s Salt is short and sweet but with a lot of content! Next week, I’ll share our May E-Book of Recipes for paid subscribers and one of my favorite go-to dinners!
In the meantime, I hope you enjoy your weekend. I’ll see you on Tuesday with a little bit of Soul.