I know this to be true! I’m new here, and I really appreciate the balance of skill, creativity, and humility in this space. It’s that mix of curiosity and sharing that really stands out — and it’s something I’m also interested in from a food writing perspective, how we express and share those experiences. Am I allowed to share a link to my food writing community, @Oliver Wing? I don't want to step on toes ...

... for welcoming me into your community. May I introduce mine properly? I teach folks how to write about food in an engaging way.

I made Ollie’s naan yesterday and I couldn’t keep it to myself. Watch the video — yeasted, cast iron, torn apart and eaten before it even had a chance to cool down. This recipe is legit. Tomorrow we’re baking it as a group over at Crust & Crumb Academy. Yeasted, sourdough, cast iron — pick your path and come bake with us. It’s going to be a good one. Thanks Ollie for letting me bring this one to the community. This is exactly the kind of bread that reminds you why you started baking in the first place. Come join us tomorrow 👇 https://www.skool.com/crust-crumb-academy-7621/about

This is my plate of one of my family favorites. Teriyaki grilled salmon, rice and a "green". Tonight was grilled bok choy. I try this vegetable now and then looking for the right combination of flavors for my kids to like it. Tonight was not the night. I liked it. The char really brought through the natural flavors. I make the teriyaki myself simply with soy sauce, brown sugar, crushed garlic and ginger. I bring it just to a boil so everything dissolves and then refrigerate it will some ice cubes so it cool quickly to marinade the salmon for a few hours. Then over indirect heat on a grill I let the salmon cook skin side down until I can flip it without it falling apart. When it's upside down I remove the skin and baste with more sauce. Then flip it back over and baste again. Then we eat. I have more photos that I'll be putting together in a lesson of my own.

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