Shore to Shore my Kitchen Journal

Shore to Shore my Kitchen Journal

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Shore to Shore my Kitchen Journal
Shore to Shore my Kitchen Journal
Baked glazed ham with clementines and cloves

Baked glazed ham with clementines and cloves

Brighten up your festive table (& exciting news)

Emily Scott's avatar
Emily Scott
Dec 15, 2023
∙ Paid
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Shore to Shore my Kitchen Journal
Shore to Shore my Kitchen Journal
Baked glazed ham with clementines and cloves
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Photo credit - Emma Bourton

Hello to you!

I have spent some time going through my archive posts on “My Kitchen Journal” here on Substack and I have written over 74 posts to you consistently twice a week over the last year WOWEEEE so excited about this and thank YOU for being here with me! I have really enjoyed the routine of sitting down and focusing on each newsletter bringing you the ever changing seasons from my kitchen to yours.

Friday again (how quickly are the weeks flying by) and here I am to brighten up your day with some more recipes and what I love this time of year. As we lean into rituals of drinking mulled wine, meandering through Christmas markets, watching classic films, eating that first mince pie and decorating the Christmas tree. Take a moment to breathe and make a cup of tea. If you enjoy like me a pared back Christmas with simple decorations and a festive tablescape more of a sense of place with a nostalgic atmosphere than the noise of the commercial world outside.

I for one am very excited in September Evie left for university (my youngest) so the promise of all of my children being home for Christmas is so exciting. The other best part is they are equally excited about coming home to me. It is such a time of change when your children leave the nest.

Drum roll please some very exciting news to share with you my subscribers is I have just agreed my contract for BOOK THREE…..YAY This is so thrilling and I feel very lucky I have the opportunity to do this again. I can’t wait to share more with you as time goes by exclusively on substack. Book three will be published in Spring 25 and manuscript delivered by Summer 24 (let’s GO!)

I will see you tomorrow (to my paid subscriber community) at 10am for my *Recipe for the weekend* “Crispy artichoke hearts and sage leaves” a perfect Christmas Je ne sais quoi…...
As always ‘My Kitchen Journal’ on Substack is a reader supported publication if you like what I do and enjoy my writing and recipes I would love you to sign up to my lovely paid subscriber community or share with your friends.

FREE subscribers - Every month one recipe and story with my style edit, travel and what inspires me.

PAID subscriber benefits - Every week on a Friday one recipe and story & on a Saturday one 'Recipe for the Weekend' and stories with my style edit, travel and what inspires me. (There will always be bonus recipes too).

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