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

Historical Supper Club

When life gives you unresponsive draft pages