Jamie Schler

My thoughts on what’s happening in France and why we stop to make cake. On @contrariannews.org open.substack.com/pub/contrari...

The problem with preparing a presentation like this is that there is so much to tell and not enough time. These topics are more interesting and more historically relevant than one may think.

There is nothing finer and, one could argue, tastier than a cheese tart. And possibly nothing older, as far as sophisticated pastry goes. And this one made with Roquefort, one of France’s most ancient cheeses, is fabulous, indeed. jamieschler.substack.com/p/la-tourte-...

So delicious! I ate this in Chinon

Tarte vigneronne - a thin, crispy, caramelized puff pastry base, a layer of paper thin sliced apples, a topped with a local Chinon Cabernet franc jelly - created in Chinon by pastry chef Patrice Ayrole.

Why are they killing off every freaking character / good guy in the series?!?!?!

Subscribe. You'll learn some delicious history found nowhere else. And recipes, too.

I love following Jamie's @lifesafeast.bsky.social and I'm not even a cook! Check her out.

🥰 i’ve learned so much. I particularly love the posts with the history before the recipe. Everyone should subscribe. That way you won’t miss anything because sometimes the algorithm isn’t as efficient here as we would like it to be. 

I forgot just how fun this story is…. I thought the navarin would be a rather straightforward story. This turned out to be rather simplistic of me. I should have known better; I have learned that I never know what unexpected places my research will take me. jamieschler.substack.com/p/navarin-da...

I’m so thrilled to tell you that I’ve been asked to sit on not one but two panels in the upcoming culinary conference (food history, trends, culture, techniques & science, transmission, identity, etc) in Tours, France - crêpes and tea cakes.

from Monday's post: "We’re all still waiting for Donny to collude with America" — That must be one hell of a pee tape. thanks for reading, and please sign up for my daily newsletter to keep getting the good stuff.

Guillotine earrings, c.1793

Prepping Gâteau au Chocolat de Nancy @lifesafeast.bsky.social jamieschler.substack.com/p/gateau-au-...

@sashahandley.bsky.social and I wrote about the relationship between sleep and scent in early modern England (and today!) for @historyworkshop.org.uk 💤 This is a companion piece for our latest article which you can read open access here: doi.org/10.1093/hwj/...

I’m so thrilled to tell you that I’ve been asked to sit on not one but two panels in the upcoming culinary conference (food history, trends, culture, techniques & science, transmission, identity, etc) in Tours, France - crêpes and tea cakes.

This is another of my new calendars for 2027, and it shows the variety of designs used for Glasgow's Victorian and Edwardian tenements. If you're interested, you can purchase it from my website at: www.thisismyglasgow.com/product-cate.... #glasgow #architecture #tenement #calendar #2027calendar

Beautiful #Paris

France….i don’t know what to say but to be honest it’s not really surprising seeing how things have been going over the last decade or so. But it’s as if Macron is doing everything he can to push the French into the arms of Marine Le Pen. The horror is the risk of a Melenchon - Le Pen runoff. 😭😭😭

Americans, please don’t worry about your child coming home from school a different sex. Worry about your child not coming home from school because they were shot to death.

Appropriate reading as France burns.

Follow me on Instagram for photos of food, recipes, weird flea market finds, my hotel in Chinon, Chinon, France, and all the stuff I do. And memes. www.instagram.com/lifesafeast?...

Today would’ve been my old dad’s birthday. I miss him very very much ❤️

Follow me on Instagram for photos of food, recipes, weird flea market finds, my hotel in Chinon, Chinon, France, and all the stuff I do. And memes. www.instagram.com/lifesafeast?...

A trad wife isn’t a trad wife if she’s making money working as a trad wife.

An herb that is good to eat and made into spinach pies. This curious spinach tart - sweetened with frangipane cream - is inspired by a 19th century cookbook. But spinach has long been used in both savory and sweet dishes. You should definitely try this. jamieschler.substack.com/p/tourte-aux...

Nebra Sky Disc, Early Bronze Age (left), and a spinach tart, early 21st century (right).

History lesson on a favourite, spinach:

An herb that is good to eat and made into spinach pies. This curious spinach tart - sweetened with frangipane cream - is inspired by a 19th century cookbook. But spinach has long been used in both savory and sweet dishes. You should definitely try this. jamieschler.substack.com/p/tourte-aux...

The Vienne River in Chinon, evening, before and after dinner.

It’s been a while a wrote a post for my paid subscribers but i finally did. The story of The Summer of our Discontent, a peek into running a hotel in France in absolutely crazy times. jamieschler.substack.com/p/the-summer...

If I believed in conspiracy theories, I’d think it awfully strange that the Marché des Enfants Rouges (that’s stood since 1615) burned to the ground hours before the cyber attack on dozens of supermarket cooling systems across France. 🤔

Thank you @bsky.app for the recognition! 💙 go.bsky.app/5CZPG66

That demented traitor and his GI Joe doll in Defense are going to start WWIII if they aren’t dislodged.

It’s been a while a wrote a post for my paid subscribers but i finally did. The story of The Summer of our Discontent, a peek into running a hotel in France in absolutely crazy times. jamieschler.substack.com/p/the-summer...

Who's surprised that Trump betrayed Ukraine in favor of Russia raise your hand.... 😑

This is heartbreaking…. The historic and lively marché des enfants rouges in Paris was completely destroyed by fire last night.

After testing the recipe again, here’s my suggestions: use a semisweet chocolate 70% instead of a bittersweet or bitter chocolate. And bake at 325 degrees F / 160 degrees C for 40 minutes or just a few minutes longer. Let cool before slicing. Magnificent! jamieschler.substack.com/p/gateau-au-...

Oh, my. Must try.

After testing the recipe again, here’s my suggestions: use a semisweet chocolate 70% instead of a bittersweet or bitter chocolate. And bake at 325 degrees F / 160 degrees C for 40 minutes or just a few minutes longer. Let cool before slicing. Magnificent! jamieschler.substack.com/p/gateau-au-...

Perfect! The perfect gâteau fondant, light and ethereal, melt in the mouth, intensely chocolate with the hint of almonds. The gâteau de Nancy.

Ready to go in the oven. Fingers 🤞🏻

Retesting the gâteau de Nancy recipe with a couple of adjustments.