Hey, sorry to do this here but I emailed and got no response. I got a paid subscription for a year in September. On Jan 30 I got an automated notice that my subscription ended. I didn’t cancel. No refund for the eight months paid for and not received, no explanation as to why my subscription was ended. I asked for both via email to you and Substack and went to substack help and have had no luck. Can you please help? Why was my subscription canceled? Is the newsletter ending? If so, please refund the amount equivalent to months not delivered on annual subscriptions. If not, please reinstate my subscription. I really love this newsletter and am bummed.
The newsletter will continue, just not in a paid capacity. And since I couldn’t commit to the full year, it only felt right to fully refund all paying subscribers.
Some subscribers got the full refund back, some got a partial one for some reason and I’m currently working with Substack to fix the issue and make sure everyone is getting a full refund.
Please expect an email addressing the issue, I’m just waiting to get some clarity myself from substack on how to proceed before I send it out.
I really appreciate your patience on this, I understand how frustrating it is. I will make sure you get the whole fee back!!!
I am so grateful to have you here and don’t worry, there will be lots of new recipes coming to your inbox. The newsletter isn’t going anywhere :)
I made a turmeric bug for fermented turmeric soda and it was light and bubbly, and so much work and skin dying to get started. Honestly the ginger bug seems like a better long term investment!
I made this for dinner last night and it was incredible! I really appreciate the combination of unique but well-balanced flavor profiles with super simple assembly techniques in your recipes. The gochujang beef stew was also a game changer for me. Thank you!
Carolina, this looks incredible! I can’t wait to make it this week. I have been begging my local bakery to make sesame loafs, but they never do.
Glad you’re feeling better. I always feel like I have a new lease on life after recovering from a tough illness. Sometimes it feels like a hero’s journey.
Also, I have made my own ginger bug and it’s a super fun project. I got creative and made a turmeric ginger bug. That was good too.
Oh wow. I can’t wait to make this pot pie! And I’ve gotta say, I love how you lay out your recipes and clearly list all the steps with photos. Thank you for sharing in such a thoughtful way. ❤️
Hi! I'm super excited to make this, but I only have a 10" cast iron pan. Is that sufficient, or should I use a casserole pan or something else instead?
This was so delicious! I had seconds and my husband had three helpings. Wonderful flavor. Only substitution I used was whole milk instead of dairy free. Thanks for a great recipe :)
making the filling ahead and baking the pastry on top the day of would be ideal! you can always bake the pastry separately and just top the filling of with it right before serving
Delicious.
Jessie!!! Thank you 🧡
I just got done eating this dish. Wonderful and delicious!!😍
I'm so glad to hear it!
Hey, sorry to do this here but I emailed and got no response. I got a paid subscription for a year in September. On Jan 30 I got an automated notice that my subscription ended. I didn’t cancel. No refund for the eight months paid for and not received, no explanation as to why my subscription was ended. I asked for both via email to you and Substack and went to substack help and have had no luck. Can you please help? Why was my subscription canceled? Is the newsletter ending? If so, please refund the amount equivalent to months not delivered on annual subscriptions. If not, please reinstate my subscription. I really love this newsletter and am bummed.
Alexandra!!! First of all, my apologies for the inconvenience and lack of clarity on all of this.
I couldn’t find the email you sent me, if you could send it again to this address:
carolinagelenn@gmail.com (that’s 2 N’s at the end!)
that would be so helpful!
The newsletter will continue, just not in a paid capacity. And since I couldn’t commit to the full year, it only felt right to fully refund all paying subscribers.
Some subscribers got the full refund back, some got a partial one for some reason and I’m currently working with Substack to fix the issue and make sure everyone is getting a full refund.
Please expect an email addressing the issue, I’m just waiting to get some clarity myself from substack on how to proceed before I send it out.
I really appreciate your patience on this, I understand how frustrating it is. I will make sure you get the whole fee back!!!
I am so grateful to have you here and don’t worry, there will be lots of new recipes coming to your inbox. The newsletter isn’t going anywhere :)
Carolina
I made a turmeric bug for fermented turmeric soda and it was light and bubbly, and so much work and skin dying to get started. Honestly the ginger bug seems like a better long term investment!
I made this for dinner last night and it was incredible! I really appreciate the combination of unique but well-balanced flavor profiles with super simple assembly techniques in your recipes. The gochujang beef stew was also a game changer for me. Thank you!
One more thing about the ginger bug. Don’t sleep on doing a second fermentation. The bubbles are worth it.
Carolina, this looks incredible! I can’t wait to make it this week. I have been begging my local bakery to make sesame loafs, but they never do.
Glad you’re feeling better. I always feel like I have a new lease on life after recovering from a tough illness. Sometimes it feels like a hero’s journey.
Also, I have made my own ginger bug and it’s a super fun project. I got creative and made a turmeric ginger bug. That was good too.
Oh wow. I can’t wait to make this pot pie! And I’ve gotta say, I love how you lay out your recipes and clearly list all the steps with photos. Thank you for sharing in such a thoughtful way. ❤️
I’m excited to try this. Thank you, Carolina!
I haven’t made this YET but, um, you’re amazing. I’m sure this dish will be too.
Hi! I'm super excited to make this, but I only have a 10" cast iron pan. Is that sufficient, or should I use a casserole pan or something else instead?
a 10” cast iron pan should be fine! if you have a little bit of filling that doesn’t fit it, just reserve it for later :)
Will do, thanks!
This was so delicious! I had seconds and my husband had three helpings. Wonderful flavor. Only substitution I used was whole milk instead of dairy free. Thanks for a great recipe :)
hi! is it possible to make this a day in advance or would you recommend just doing the filling and putting the pastry on when ready to cook?
making the filling ahead and baking the pastry on top the day of would be ideal! you can always bake the pastry separately and just top the filling of with it right before serving
Yummy to the tummy!!
I've made this three times since seeing you do it on insta 😍
Just made this, it’s a winner!!!