When life gives you unresponsive draft pages

you make cheese toast

Well friends, two weeks ago I spent several hours on a post on the high price of eggs comparing it to historical precedents. Just as I was getting ready to schedule it, the draft froze and became unresponsive. Thinking it was maybe a server issue, I waited several days before trying again. Now all the text and images in the draft are gone and the page is entirely frozen. I have to close out the tab and try again, because I can’t even click the back button to leave the page.

Being the impulsive writer that I am, I generally don’t write in, say, a Word doc and copy & paste to Substack. I write right in the editor. Because it should auto-save, right?

And of course, Substack doesn’t have tech support where you can talk to a live person. So I’m hoping this post will get their attention.

So if you read this, thank you for letting me vent. In the meantime, here’s a fun little fact. I joined a Facebook group called Cheese Toast Love at the behest of a Food Historian patron and friend (thanks, Anna Katharine!). It’s wholesome and delightful and I was inspired to do my first “post and toast” using up leftovers. Here’s the “recipe:”

I blitzed the tail end of a tub of cottage cheese with some leftover broccoli and a few cloves of garlic and spread that on both sides, then added leftover sliced London broil, leftover sliced red onions, and some mozzarella. Garlic salt over all, baked at 350 F for about 15 minutes.

Should I have left it in for a little longer and let the mozzarella get browned and bubbly? Yes. Did I put too many garlic cloves in the cottage cheese mix? Yes. Was it delicious? Also yes. Will I make it again? Most definitely. v

Until next time, Dear Readers. Hopefully by then, I’ll get that post on the history of egg prices recovered and in your inboxes!

Stay warm!

Sarah