Hi Susanne, Looks yum! I've only recently discovered you (and substack!) Please can you tell me how you have your latest post as a featured section at the top of your home page? :)
Thanks so much, Susanne! Rachel from Rachel's List recommended your substack :) And thanks for the tip - I realised it was the layout and my original 'magazine' layout was different. I've revised it to the default and I like the way it looks!
This is lovely and nostalgic. My Mum used to heat leftover rice (I know - be careful) in tinned tomato soup, then swirl a bit of cream and scatter of parsley on top. Winter memories. The Gypsy Eggs look lush. Thanks!
Aw that’s lovely. I think I’ve only had tomato & rice soup a couple of times as a kid, probably from a tin. But now I’ve made it like this, I’ll be cooking it more often -- it’s very homely and filling.
This is lovely and nostalgic. My Mum used to heat leftover rice (I know - be careful) in tinned tomato soup, then swirl a bit of cream and scatter of parsley on top. Winter memories. The Gypsy Eggs look lush. Thanks!
Hi Susanne, Looks yum! I've only recently discovered you (and substack!) Please can you tell me how you have your latest post as a featured section at the top of your home page? :)
Hi Claire, thanks for reading!
Hmm.. I'm pretty sure I just have my publication set up with default settings so the featured section is part of that.
I did have a pinned post, but decided the remove it, so now it automatically puts the latest one as the feature.
https://support.substack.com/hc/en-us/articles/360039016032-How-do-I-pin-a-post-to-the-top-of-my-publication-s-homepage-
Thanks so much, Susanne! Rachel from Rachel's List recommended your substack :) And thanks for the tip - I realised it was the layout and my original 'magazine' layout was different. I've revised it to the default and I like the way it looks!
This is lovely and nostalgic. My Mum used to heat leftover rice (I know - be careful) in tinned tomato soup, then swirl a bit of cream and scatter of parsley on top. Winter memories. The Gypsy Eggs look lush. Thanks!
Aw that’s lovely. I think I’ve only had tomato & rice soup a couple of times as a kid, probably from a tin. But now I’ve made it like this, I’ll be cooking it more often -- it’s very homely and filling.
This is lovely and nostalgic. My Mum used to heat leftover rice (I know - be careful) in tinned tomato soup, then swirl a bit of cream and scatter of parsley on top. Winter memories. The Gypsy Eggs look lush. Thanks!