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Hi there,

Like most renovations, we hit a snafu. You might have received a notification that your subscription was cancelled today. Substack has assured us that your subscription (free or paid) is intact: You’re still a Homewardian and will continue to receive all my posts and any Homeward perks you signed up for. Apologies for any confusion and we’ll let you know if there are any further updates from Substack.

You’ll get your next installment this Friday!

Thanks for your patience and support,

Amanda

P.S. In the meantime, here’s a great recipe from one of my books!

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Herb Cream with Capers

• 1 cup heavy cream

• 1 ¹/₂ tablespoons chopped flat leaf parsley

• 1 tablespoon chopped tarragon

• ¹/₂ tablespoon thinly sliced chives

• 2 tablespoons capers, drained

• Grated zest of 1 lemon

• ¹/₂ tablespoon fresh lemon juice

• Coarse or kosher salt

• Freshly ground black pepper

In an electric mixer fitted with a whisk, beat the heavy cream until it holds a stiff peak. Use a rubber spatula to fold in the remaining ingredients. Season to taste with salt and pepper.

Notes:

For years I've been making a savory whipped cream seasoned with herbs, lemon zest, and capers and serving it with smoked salmon and crackers. I got the idea from a restaurant I worked at in France when I was first out of college.

So here is my top-secret (well, not really), impossible-to-screw-up (yes, really) recipe. Once you get acquainted with savory whipped cream, open your fridge and branch out—right now, I'm really into a plain horseradish version that's terrific with roast beef (a recipe attributed to Mary Lincoln, the wife of Abraham Lincoln). You could also do: hot smoked paprika (to go with brandade); or creme fraiche, ginger and lime (to dollop on top of corn soup).