Hi! Hello! Hey! 

It’s been a loooonngg while since I’ve popped into your inbox. Sorry about that! Things look a little different because I switched newsletter servers (not really all that exciting, but pulling the plug on that decision has been what’s been keeping me from you all). 

But anyway, now I’m back, and it’s cold and cozy season! Slightly unpopular option, but I love winter. I’ve really worked in the past few years on slowing down as much as possible this time of year (easier said than done when running a food business), listening to my body, eating lots of soup, which I think is arguably the best food type out there, and resting. 

Before I get into sharing what I’ve been cooking lately, my big announcement is that I’ll be be repeating and expanding my holiday cookie sales, which will now include shipping to anywhere in the continental US! 

Stay Doughy cookie boxes are back with some old classics and a few new flavors!  Boxes are available for pick up in Mt. Airy, Philadelphia, delivery in the greater Philadelphia area, and new this year, shipping in the continental US!

Boxes will include 5 of each of the following cookies for $60.

• Chewy ginger molasses cookies

• Dirty chai crinkle cookies

• Double chocolate brownie cookies

• Red velvet cookies

• Orange cardamom danish butter cookies

• White chocolate pistachio cranberry cookies

Or you can order a single type of cookie by the dozen for $20. 

Pick up or delivery on 12/21 and 12/22. Shipping guaranteed by Christmas.

$5 delivery in Philly. $10 delivery in surrounding counties. $20 shipping in the US. 

For every three orders, one assorted cookie box will go in the Germantown Fridges for our neighbors!

If you’re interested in ordering and want to pay via Venmo, cash or check, just respond to this email with your order! If you’re interested in using credit card, you can order through Hotplate. 

Without further ado, here are some meal ideas to get you inspired for the coming week!

I made bolognese for a client the other week, and was reminded how magical of a dish it is. Simple ingredients, simmered for a long time, produce the most luxurious sauce that obviously goes great on pasta, but have you tried it on polenta or farro? Equally as yummy. You can’t go wrong with the classic Marcella Hazan recipe.

Melissa Clark has a recipe for a lemony white bean and turkey soup with greens that is so so simple but hearty and delicious. I think it’s particularly good with a lot of fresh parsley and dill.

And with soup season upon us, I would be remiss to not encourage you to make your own meat stocks. It’s quite easy, just takes simmering time. Whenever you have chicken scraps (or beef or pork scraps), just throw them in a ziplock bag in the freezer. Same with the ends of carrots, onions, celery, herbs that are on their last legs. Whenever you have a full bag, throw in a large pot with salt, black peppercorns, maybe a bay leaf, water, and a splash of vinegar. Simmer on low for hours, the more the better, until you have a rich collagen filled stock. Strain on the bits out and store in the freezer so that you have really great quality stock whenever you want to whip up a quick soup.

Questions? Thoughts? I’d love to hear from you!

Happy cooking,

Rachel