I will forever appreciate you Alison. You've helped my family a lot,since the pandemic till now your advices and lessons are inspirational and helpful to us. My husband and I have been able to be minimal, conscious in spending,saving and lnvesting wisely in other for my family and I to make good and classic foods. We have able to earn on a weekly basis and it helps the family a lot. You're such a blessing to this generation. We all love you♥️😊
@@penelopechloe6017 My wife is the one who introduced me to this channel and to me this is one of the best I've ever subscribed to. I have learnt many skill and all that whenever I go for camps I prepare delicious myself😊. I'm happy for you Olivia it's not easy
This channel always offers us amazing content and lessons we all know that. I'm happy for you dear,Can you please share some tips I will be very glad to learn from you
@@angelinajames239 I can share some that helped me 1. Plan towards it 2. Be frugal an minimal on spending (Don't buy what you don't need) 3. Save to (ln,vest),it's a proven way to get richer. Very important to financial success
I was right about to type: I love Alison Roman and low and behold, Alison is talking about Patti Smith and how she regards her poetry as incredible. I didn't think that I could love Alison anymore and now ... mind blown
I've been binge watching all your "Home Movies" and ordered both cookbooks. I have a small kitchen, but after watching the fantastic meals you make, I will no longer complain about mine. Instead, I will make and devour your recipes! You are such a treat to watch.
Home movies is such a perfect combo of editing and directing and Alison's style. I feel like I'm casually sitting in her kitchen, getting pro tips on how to make yummy food from my very overqualified friend. Thank you for helping me understand how to be a better cook. And thanks for the entertainment delight that is this series.
Love when Alison talks about what underpins her approach to and perspective on cooking: 1) less reliance on specialty, mechanized tools that inhibit the meditative and therapeutic quality of cooking, 2) finding ways to utilize produce that is out of season or not perfectly ripe, 3) cooking with multiple senses (touch, smell, taste, sight) not just by a set time, and 4) reducing food waste. It's economical and more grounded.
I made this, and it turned out delicious as usual and tasted so wholesome and was much more special than the usual strawberry shortcake situation. Thanks, Alison!
I made this the other day with peaches and strawberries and it was so delicious!! Paired it with vanilla ice cream instead of whipped cream.The biscuits were perfect! Like little sweet cornbreads. I’ll definitely be making those again.
For all of us in new york with crappy ovens your baking times are so freaking reliable because you too have a terrible oven THANK YOU for that! Whenever I try a Melissa Clark recipe involving any kind of baking I have to low key double the baking time or increase the heat... because she has a fabulous state of the art oven that doesn't leak all its heat into the apartment like mine....
When you set the pan down my brain automatically went “wait you should put something down on that counter first-“ And the editor anticipated that though process. This is A1 content baby.
Omg seriously the cute goggly eyed food in this series is almost as awesome as the food ! love this one, made it today for Sunday dinner desert, delish !
@@kerryhydrick5909 Hi, Australian here. I can suggest an Aussie-fied version using a secret ingredient - lemon-flavored pop aka Sprite/ 7 Up/ offbrand alternative. The pop makes the scones light and fluffy, and surprisingly, it doesn't taste of lemon at all. Recipe Tin Eats has a good version using only three ingredients - self-rising flour, heavy cream, and "lemonade" aka lemon pop. Serve with lashings of strawberry jam, and double cream, or clotted cream.
I forgot Tuesday was Home Movies day and it totally made my afternoon. Recently been cooking my way through Dining In and love it! I was just eyeing up this recipe! I already cooked the blueberry muffin top and the raspberry honey cake; both were delicious!
My shortbread biscuits were a bit bigger and I needed to cook them longer, so it really helped that you gave us indicators for when it was done rather than a specific time. Also I used lime because that it what I had and the flavor was incredible. My strawberries were nearly dead and it would have broken my heart to throw them out. Thank you!
I absolutely love my All Clad! Every piece looks brand new after I polish them! Amazing quality! Thanks for sharing your recipe for strawberry shortcake! I’ll try this tomorrow! Love your unique and genuine personality!
Alison: *uses a shot glass to cut circles in dough* "Why is it not?......oh, because it's a cup and I'm making a vacuum." Me: I come for the recipes, but I stay for Alison.
Yummmm I JUST made your strawberry shortcake recipe from Bon Appetit last weekend! This looks even better tho....And my scones are fluffy and delicious and NEVER hard and dense and dry like 99% of scones. I love a scone with tea 🥰
I want a scone collab future video where someone can teach you that they are good, and you reluctantly change your mind at the end. I love savory scones. Ham and herb and cheese, delicious
Oh heck yeah, so relieved to see another person who sees scones for what they truly are! Only marginally better than swallowing a handful of flour, tbh.
I feel you *deserve* a better oven. Who can sponsor you a new oven? Maytag? Who even makes ovens? KitchenAid? Get this woman an oven that doesn't suck! And thank you for my weekend recipe for my lonely strawberries!
12:25 i dont know the bar or the standard of the oven a cook like you should have, especially when you certainly made a lot of food and it's been a part of your life for a long time, but i think it's quite amazing how you can be that patient about the oven hearing from how many times you vent about it and how many recipe testing you need to do for the books. Im glad you are now in a different apartment with quite a good oven 😆
I used to have dry brown sugar sadness too until I got a brown sugar terracotta tile. They really do work. Now I just keep my brown sugar in a mason jar with the tile and every time I open it, it brings me joy 😉
I love your videos for SO many reason, not least of which is because you make cooking attainable! Your end dishes don’t look intimidatingly *perfect*, but are always beautiful!!
I am so in love with you. Anytime you would like to join our family...you get 2 shvesters(a lawyer and a veterinarian) you are our favorite because you can do something useful.your new dad and i are bums but we love you to pieces. You have saved this family from resto food many nights. So happy to have found you. Anytime you want to come home....i have an extra guest room and only a 7 hr drive from NYC. We love you....however we will be changing your name as one of our cats is Allison. So Rosey it is. We truly love you and your channel.
Made this tonight, So good, everyone came back for seconds. I didn't have any cornmeal so used almond meal instead. It's winter here so no fresh strawberries, it worked really well with frozen ones too. Thank you, my friends think I'm so clever.
My al-clads are the most expensive and at the same time cheapest kitchen equipment I own. Use them Every day. They work so well and make Me look better than I am in the kitchen.
You really don’t need a kitchen aid, I got one as a wedding gift and I probably use it 4 times a year. Using your hands is just so much better, you get to have a connection with the food and we all know, it’s the soul that makes the food good. ❤️ not some $300 machine
Love your show! Scones are delicious when eaten within a few minutes of emerging from the oven and with either butter or clotted cream and jam! Plain day-old scones are just sad.
That shortcake cobbler is making me want to run home to my kitchen. I cracked up at the scone segment and I'm relieved that I can finally end my quest for a "good" scone. I keep trying them and keep trying them waiting for the great one...or even a good one but now I feel I can stop. They don't exist. Thank you for saving me from countless future bad scones.
Your kitchen looks exactly like mine! I have all of the same complaints, especially about the oven, haha. I agree with others--I feel like I can make what you're making because your kitchen is normal.
I’m not here to try to convince people that scones are good, but if you want to believe in scones, try the chocolate cherry scone recipe in the Bouchon Bakery cookbook. They are 🔥
So I’ve made so many Allison Roman recipes and they were all amazing! I’m doing this tonight paired with a main dish of schnitzel also by Alison Roman! However I do not have corn meal and could not find it and I do have buckwheat meal/flour so I’m gonna try that in the dry mix.. anyway I am just talking to myself
I made this bad little mamma jamma and took it to a pool party last night- it was a SMASH! Thanks Alison and Co. :) And yes, TAX THE CORPORATIONS NOW!!!!!!!!!
Try one of the cute clay Brown Sugar Bears to keep your brown sugar from hardening. I have been using them (one for my light brown sugar and the other for my dark brown sugar) for several years now and they really work. I just put them in the bag or box of sugar and my sugar never hardens. I found mine at Bed Bath & Beyond. Love your Home Movies. I watched 2 of them this morning on my bike ride.
I share similar strong feelings for bad scones and biscuits, but when they’re good, they’re so good. I recommend Sara Kieffer for giving scones another chance.
I used to have the same theory on scones, but Baker & Scone in Toronto REALLY crushed that theory for me. Choose either a sweet or savory scone from there and it's perfect every.single.time.
You’re amazing and I will try to make this strawberry shortcake desert soon. Hard to find a place where they serve this delicious desert nowadays. Thanks Alison😊🌷
I would guess there is an ironing board in the little closet. Also the five dislikes are clearly from members of the American Scone Aficionado Society.
I didn’t click dislike on this video even though I’m a card-carrying member of the ASAS. I’m excited to try this strawberry shortcake recipe and am also considering what it would be like with peaches (my favorite fruit) once they’re in season.
@@davidcho0828 They’re great with afternoon tea and an ideal vehicle for jam and clotted cream. Dry crumbly scones give scones a bad name, but the best scones are more like an American biscuit, buttery and flaky.
Wait, crisp and crumble are not the same thing??? I thought it was just the US and European name for the same thing 🙄 Alison please what's the diff?? Btw also love watching you cooking in your small space, definitely inspiring and makes it real and relatable! Great video as always!!
Ok my favorite cooking show! I have 3 questions: 1. What is in ur tiny closet? I used to live in NYC and I lived in an apartment like urs, I used it as a broom closet😂 2. What are the pics above ur stove? 3. I read on an entertainment website ur selling ur apartment and u bought a restaurant upstate, is this true? I love ur recipes and make them weekly. 💞
I feel like you just called out for a challenge to make you love (or at least tolerate) some scones. Now I'm trying to find my favorite recipe and also adding clotted cream to the shopping list.
As your father you know how proud of you I am for the Patti Smith reference at the end. Oh , and I do love this recipe :)
Hi, Mr.Roman!!! You were awesome on the Matzo Brei episode! I hope you’ll be back on Home Movies again showing us more yummy kosher cooking 🧑🍳 🙂
Papa Roman !!
We love Alison!!!
oh yay Papa Alison
This is so wholesome 😇
I will forever appreciate you Alison. You've helped my family a lot,since the pandemic till now your advices and lessons are inspirational and helpful to us.
My husband and I have been able to be minimal, conscious in spending,saving and lnvesting wisely in other for my family and I to make good and classic foods. We have able to earn on a weekly basis and it helps the family a lot. You're such a blessing to this generation. We all love you♥️😊
Alison is more than a blessing to us. She has changed and taught a lot of families and teenagers. We all love you Camille
I will love to be your friend Mrs Olivia😊. So you can share some ideas to my husband and I about your earning thank you
@@penelopechloe6017 My wife is the one who introduced me to this channel and to me this is one of the best I've ever subscribed to. I have learnt many skill and all that whenever I go for camps I prepare delicious myself😊. I'm happy for you Olivia it's not easy
This channel always offers us amazing content and lessons we all know that. I'm happy for you dear,Can you please share some tips I will be very glad to learn from you
@@angelinajames239 I can share some that helped me
1. Plan towards it
2. Be frugal an minimal on spending
(Don't buy what you don't need)
3. Save to (ln,vest),it's a proven way to get richer.
Very important to financial success
The editing and ranting about scones in this episode is EVERYTHING. I totally agree, scones are always dry!
I’m so happy someone said it: scones aren’t that good. You rock, Allison.
I was right about to type: I love Alison Roman and low and behold, Alison is talking about Patti Smith and how she regards her poetry as incredible. I didn't think that I could love Alison anymore and now ... mind blown
I've been binge watching all your "Home Movies" and ordered both cookbooks. I have a small kitchen, but after watching the fantastic meals you make, I will no longer complain about mine. Instead, I will make and devour your recipes! You are such a treat to watch.
Home movies is such a perfect combo of editing and directing and Alison's style. I feel like I'm casually sitting in her kitchen, getting pro tips on how to make yummy food from my very overqualified friend. Thank you for helping me understand how to be a better cook. And thanks for the entertainment delight that is this series.
Love when Alison talks about what underpins her approach to and perspective on cooking: 1) less reliance on specialty, mechanized tools that inhibit the meditative and therapeutic quality of cooking, 2) finding ways to utilize produce that is out of season or not perfectly ripe, 3) cooking with multiple senses (touch, smell, taste, sight) not just by a set time, and 4) reducing food waste. It's economical and more grounded.
This 57 year old Piss Factory retiree down here in Alabama approves of this recipe. Great way to use February strawberries. Delicious!
I purchased my first all clad 12” frying pan last week and I love it! All due to your advice. Thank you! There is a huge difference.
I love that your kitchen is like my tiny apartment kitchen, you inspire me to make the most of it!!
I made this, and it turned out delicious as usual and tasted so wholesome and was much more special than the usual strawberry shortcake situation. Thanks, Alison!
I’m so glad all clad sponsored this video! I was looking at their pans after last week’s video and now I have a 10% discount. Woo hoo!!
I’ve had them for 5 years and never going back! Just need a non stick option! William Sonoma always has a great deal.
@@logee527 I just ordered the 12 inch skillet. :)
@@adrianefain4158 You honestly won't regret it
I made this the other day with peaches and strawberries and it was so delicious!! Paired it with vanilla ice cream instead of whipped cream.The biscuits were perfect! Like little sweet cornbreads. I’ll definitely be making those again.
Alison has big 'fun aunt' energy, it always cheers me up no matter how bad I'm feeling
me too!
For all of us in new york with crappy ovens your baking times are so freaking reliable because you too have a terrible oven THANK YOU for that! Whenever I try a Melissa Clark recipe involving any kind of baking I have to low key double the baking time or increase the heat... because she has a fabulous state of the art oven that doesn't leak all its heat into the apartment like mine....
When you set the pan down my brain automatically went “wait you should put something down on that counter first-“
And the editor anticipated that though process. This is A1 content baby.
I LOVE you realness. So not scripted. So genuine. Love it!
Made this tonight - SO good. Will be my go to dessert this summer!
Omg seriously the cute goggly eyed food in this series is almost as awesome as the food ! love this one, made it today for Sunday dinner desert, delish !
I’m a Brit and have a very good recipe for scones (pronounced in UK scon). They are tender and delicious.
Share? Help change my mind because I've tried with NO success to like them.🥺🙏❣
@@kerryhydrick5909 Hi, Australian here.
I can suggest an Aussie-fied version using a secret ingredient - lemon-flavored pop aka Sprite/ 7 Up/ offbrand alternative.
The pop makes the scones light and fluffy, and surprisingly, it doesn't taste of lemon at all.
Recipe Tin Eats has a good version using only three ingredients - self-rising flour, heavy cream, and "lemonade" aka lemon pop.
Serve with lashings of strawberry jam, and double cream, or clotted cream.
@@MC-ko2mx Thanks! I'll have to get these made and get back to you!
I forgot Tuesday was Home Movies day and it totally made my afternoon. Recently been cooking my way through Dining In and love it! I was just eyeing up this recipe! I already cooked the blueberry muffin top and the raspberry honey cake; both were delicious!
the work that goes into these videos in monumental but I'm addicted to them and I need more :O
My shortbread biscuits were a bit bigger and I needed to cook them longer, so it really helped that you gave us indicators for when it was done rather than a specific time. Also I used lime because that it what I had and the flavor was incredible. My strawberries were nearly dead and it would have broken my heart to throw them out. Thank you!
greetings fellow online ceramics enjoyer :)
Shaq my man!!
ayy shaq watches alison too?!
WOW
خطططجكسششثثقطفر
I love how much you love the act of creating dishes. And that you care.
I absolutely love my All Clad! Every piece looks brand new after I polish them! Amazing quality! Thanks for sharing your recipe for strawberry shortcake! I’ll try this tomorrow! Love your unique and genuine personality!
Allison’s political commentary against Amazon 🥰✌️ this is why we love her
Alison: *uses a shot glass to cut circles in dough* "Why is it not?......oh, because it's a cup and I'm making a vacuum." Me: I come for the recipes, but I stay for Alison.
Yummmm I JUST made your strawberry shortcake recipe from Bon Appetit last weekend! This looks even better tho....And my scones are fluffy and delicious and NEVER hard and dense and dry like 99% of scones. I love a scone with tea 🥰
I’ve been wanting someone to agree with me about the great scone debate for a long time!! So…thank you!!
I just adore watching your videos, keep being awesome and thanks for sharing your knowledge with us. You’re truly inspiring Alison 💕
I want a scone collab future video where someone can teach you that they are good, and you reluctantly change your mind at the end. I love savory scones. Ham and herb and cheese, delicious
Oh heck yeah, so relieved to see another person who sees scones for what they truly are! Only marginally better than swallowing a handful of flour, tbh.
I always thought I had just never had a good scone. Now I understand there are no good scones.
@@candygram4435 no, you’ve never had a good scone. I’ve had many of them.
I feel you *deserve* a better oven. Who can sponsor you a new oven? Maytag? Who even makes ovens? KitchenAid? Get this woman an oven that doesn't suck! And thank you for my weekend recipe for my lonely strawberries!
12:25 i dont know the bar or the standard of the oven a cook like you should have, especially when you certainly made a lot of food and it's been a part of your life for a long time, but i think it's quite amazing how you can be that patient about the oven hearing from how many times you vent about it and how many recipe testing you need to do for the books. Im glad you are now in a different apartment with quite a good oven 😆
I love all our googly eyed friends! 👀
@@alisoneroman Some extra cute eyes can never be too much. Loving it!
I used to have dry brown sugar sadness too until I got a brown sugar terracotta tile. They really do work. Now I just keep my brown sugar in a mason jar with the tile and every time I open it, it brings me joy 😉
I love your videos for SO many reason, not least of which is because you make cooking attainable! Your end dishes don’t look intimidatingly *perfect*, but are always beautiful!!
made this but also used very ripe yellow peaches in the mix and it was to die for!
My favorite part of Tuesdays! This looks insanely good! Making it this week.
I love all your recipes but this is the one I am MOST excited for. This is my dream dessert.
[ *_watch out oven brands here is a very interesting sponsoring opportunity_* ] (Love your video drops, Allison!)
I am so in love with you. Anytime you would like to join our family...you get 2 shvesters(a lawyer and a veterinarian) you are our favorite because you can do something useful.your new dad and i are bums but we love you to pieces. You have saved this family from resto food many nights. So happy to have found you. Anytime you want to come home....i have an extra guest room and only a 7 hr drive from NYC. We love you....however we will be changing your name as one of our cats is Allison. So Rosey it is. We truly love you and your channel.
Ummmmm as a British human I have to respectfully disagree about scones😂 but love this video- can’t wait to make this!
My niece just turned 21 on 5.31.21 and I plan on making this for her birthday get together this weekend 🍓
That Patti Smith drop at the end was chef's kiss 👍
I'm new around here but I gotta say I'm loving this home movies so very much. 🌻
Made this tonight, So good, everyone came back for seconds. I didn't have any cornmeal so used almond meal instead. It's winter here so no fresh strawberries, it worked really well with frozen ones too. Thank you, my friends think I'm so clever.
Hello there, how are you doing?
Yummy. Thank you Alison. Your channel is a favorite.
Once you go 12” All - Clad, you never go back.
💅🏻
@4Freedom4All That is a huge come up
My al-clads are the most expensive and at the same time cheapest kitchen equipment I own. Use them
Every day. They work so well and make
Me look better than I am in the kitchen.
I am sending you to Australia for a properly made-the-same-day scone.
I’ll throw in Scotland as well. American scones are the worst. They are all dry flour bombs. A proper scone is never dry.
Your recipes are always bomb but I loved you more with we should tax corporations.
IKR...
Corporations are taxed. You all are aware of this aren’t you?
A great recipe & and power to the people!
No expensive tools! Yay, this is doable for someone who dreams of a KitchenAid Mixer, but lacks the space and funds.
You really don’t need a kitchen aid, I got one as a wedding gift and I probably use it 4 times a year. Using your hands is just so much better, you get to have a connection with the food and we all know, it’s the soul that makes the food good. ❤️ not some $300 machine
Love your show! Scones are delicious when eaten within a few minutes of emerging from the oven and with either butter or clotted cream and jam! Plain day-old scones are just sad.
That shortcake cobbler is making me want to run home to my kitchen. I cracked up at the scone segment and I'm relieved that I can finally end my quest for a "good" scone. I keep trying them and keep trying them waiting for the great one...or even a good one but now I feel I can stop. They don't exist. Thank you for saving me from countless future bad scones.
Your kitchen looks exactly like mine! I have all of the same complaints, especially about the oven, haha. I agree with others--I feel like I can make what you're making because your kitchen is normal.
Americans seem to have a very sweet tooth. We'd never cook that sort of stuff in Australia. But love your savoury stuff 😊
I completely second the scone stance. I keep giving them a shot yet everytime I eat one my only thought is "why though?".
I’m not here to try to convince people that scones are good, but if you want to believe in scones, try the chocolate cherry scone recipe in the Bouchon Bakery cookbook. They are 🔥
@@Kat-oz3zy and good scones from good bakeries lead me to wish I could eat them all the time.
I love to watch your videos when I can’t sleep. Hated that I want to eat all of it right now!
Super excited to find out that Patti has a newsletter! Love her ❤
I’m eagerly waiting to see what’s behind that little door.. And now waiting to hear about the sandwiches. 😬
Hard to say if you'll ever learn the truth about either!!!
So I’ve made so many Allison Roman recipes and they were all amazing! I’m doing this tonight paired with a main dish of schnitzel also by Alison Roman! However I do not have corn meal and could not find it and I do have buckwheat meal/flour so I’m gonna try that in the dry mix.. anyway I am just talking to myself
how'd it go?
You just gave me an idea for tomorrow nights desert.
This dish looks like the embodiment of summer, and I can't wait to get baking!
I made this bad little mamma jamma and took it to a pool party last night- it was a SMASH! Thanks Alison and Co. :) And yes, TAX THE CORPORATIONS NOW!!!!!!!!!
Try one of the cute clay Brown Sugar Bears to keep your brown sugar from hardening. I have been using them (one for my light brown sugar and the other for my dark brown sugar) for several years now and they really work. I just put them in the bag or box of sugar and my sugar never hardens. I found mine at Bed Bath & Beyond. Love your Home Movies. I watched 2 of them this morning on my bike ride.
I'm 30% here for the cobbler, but 70% for the comedy. Love your work, Alison!
I share similar strong feelings for bad scones and biscuits, but when they’re good, they’re so good. I recommend Sara Kieffer for giving scones another chance.
I love your commentaries about our fkd up society. Go off !!
Loooooove this. Thank you so much for the simple shortcake situation. Always a joy to bake with your recipes🥰
Loves Patti Smith, talks shit on Bezos, and makes amazing dessert 👍🏻. Love your channel lol
SO AGREE WITH YOU ABOUT SCONES! "The inside of a wall" is perfect.
And going to make this dish for a party!
Oddly enough, strawberries season is winter here in Brazil. Cannot wait to try this dessert!
I used to have the same theory on scones, but Baker & Scone in Toronto REALLY crushed that theory for me. Choose either a sweet or savory scone from there and it's perfect every.single.time.
Coring the strawberry with a straw is one of my fave hacks.
Love that the ad I got served after the whole sandwich back and fourth banter was for sandwiches at Panera.
Ok, I love your shirt! Where can i buy it?
You’re amazing and I will try to make this strawberry shortcake desert soon. Hard to find a place where they serve this delicious desert nowadays. Thanks Alison😊🌷
I would guess there is an ironing board in the little closet. Also the five dislikes are clearly from members of the American Scone Aficionado Society.
I didn’t click dislike on this video even though I’m a card-carrying member of the ASAS.
I’m excited to try this strawberry shortcake recipe and am also considering what it would be like with peaches (my favorite fruit) once they’re in season.
I was going to say it seems like where you'd keep a broom and dust pan, but ironing board also seems highly likely.
It’s Chrissy Tiegan’s ashes.
Oooo lala looks sooo good. I'm gonna have to try this😍
Scones are amazing wth. You probably have been having American scones that's why
Ruin the world with your commerce......kmsl....that was awesome 👏
I volunteer my kitchen as tribute! But seriously, you make amazing food in that tiny kitchen, it's inspiring.
had a sad rhubarb stalk that i threw in and it was a fabulous add
I agree about scones!!
So random, I literally thought of your oven this week and thought, “I think AR deserves a new oven” xx 😚
Allison. Listen. I love you with my whole heart. But I ALSO love scones and your words hurt.
I love scones, but who would Alison Roman even be if she weren’t just slingin’ hot takes left and right.
@@Kat-oz3zy exactly. And I think she would enjoy debating the topic.
@@Kat-oz3zy what do you love about scones???
@@davidcho0828 They’re great with afternoon tea and an ideal vehicle for jam and clotted cream. Dry crumbly scones give scones a bad name, but the best scones are more like an American biscuit, buttery and flaky.
Alison's cookbook is going to be my first cookbook
WOW someone finally speaking the truth about scones. Thank you Alison, continue spreading the truth
Alison and Larry David!
Love Tuesdays and your videos. And, of course, strawberry shortcake. I have the same stove and am happy with it.
This recipe looks like heaven! I will make it this week for sure, thank you, merci!!! :-)))
Wait, crisp and crumble are not the same thing??? I thought it was just the US and European name for the same thing 🙄 Alison please what's the diff??
Btw also love watching you cooking in your small space, definitely inspiring and makes it real and relatable! Great video as always!!
So agree on scones
I love that bowl. Where where WHERE do I get one
Ok my favorite cooking show! I have 3 questions: 1. What is in ur tiny closet? I used to live in NYC and I lived in an apartment like urs, I used it as a broom closet😂 2. What are the pics above ur stove? 3. I read on an entertainment website ur selling ur apartment and u bought a restaurant upstate, is this true? I love ur recipes and make them weekly. 💞
Scones DO suck. You’re spot on.
Wow! Now that is a useful recipe! Yum!
I feel like you just called out for a challenge to make you love (or at least tolerate) some scones. Now I'm trying to find my favorite recipe and also adding clotted cream to the shopping list.