Grab Bag: Ask Michele

If you have a question about winter foods, holiday cooking, Christmas breakfast, a special New Year's Eve dinner, now's the time to ask.

I have always been happy to answer questions from readers and when I was writing for the Press Democrat, I was asked for everything from where to find an ingredient and why I recommend Diamond Chrystal Kosher Salt to how to make polenta for a crowd and how organize a meal. I have always done my best to provide helpful and complete answers. In some cases, I’ve even provided menus, shopping lists, and recipes, so don’t be shy!

For now, Ask Michele is available to all subscribers, free and paid.

Here is how the inaugural Ask Michele works:

•Once you have formed your question, go to my Substack page (i.e., do not put your question into an email reply) and post your question.

•Make your question as specific as possible.

•Let me know if I can use your first name in my reply.

•On Friday, Dec. 13, I will respond to all questions in a single post, with photos if possible and practical.

And just in case you might be wondering about any of the following, here’s a preview of what’s on the schedule for the rest of December:

•2025’s Dinner & a Movie Line Up, with movies & menus

•My two most requested recipes

•Making & Using Preserved Lemons

•Sweet Curds: Lemon, Lime, Grapefruit, and Cranberry

•Cooking With Citrus

•Christmas Eve Dinner

•Christmas Breakfast

•Dungeness Crab

•Chili Colorado

•Bread Soups

•How Willie Nelson’s Redheaded Stranger became my family’s favorite Christmas music.

•Lark’s Tale: My first puppy, gone much too soon.

Lark’s kisses, while I’m reading. Is there any love more pure than that of a dog?