This week's update!
3 new recipes, a restaurant review, and my weekly meal plan + grocery list!
Happy happy Sunday my loves!
I’ve really been enjoying Substack every time I work on it. It’s been such a rewarding feeling writing this little newsletter every week and committing to something in my professional life. I’ve been ruminating a lot lately on the path my life is taking me, and I’m so grateful every day that I have Laila’s Pantry as an option to pursue as a career.
It’s been so gratifying building something up from the ground and having it centered around what I’m passionate about. Truly, nothing makes me happier when I get a message or comment saying I’ve helped them love cooking or that they feel more comfortable in the kitchen because of me.
As much as I love it, I’ve definitely been struggling a bit with the workload. I feel like my candle is burning on both ends right now, and with my work at the restaurant, my social media, and my Substack- it can definitely feel like I’m barely keeping my head above water. My brain sometimes feels like a slice of Swiss cheese LOL! With tons of holes and things just slipping right past. I’m really working on my time management and compartmentalization- but there really are only so many hours in a day! Hopefully, it will get better soon.
In other exciting news, I’m going to Prague in February to partner with a restaurant called SILQ. I’ve been invited by Her Excellency Ambassador Ayesha Ali to work with the restaurant and teach their chefs how to make Pakistani food. Then, the restaurant will feature the food and menu I teach them for the week! I’m very excited but very nervous! I’ve never made Pakistani food in the quantity a restaurant demands, so I hope I’m up to scratch. I’m going to be practicing over the next few weeks so hopefully, I can share some of those recipes.
That’s all I have for today, so here’s what you can expect from this week’s Substack drop!
Love,
Laila xx
Winter Tomato & Onion Galette (click to read)
Coconut Sesame Peanut Brittle Bars (click to read)
Zucchini Pasta (click to read)
Kiln Restaurant Review (click to read)
Weekly Meal Plan + Grocery List (click to read)
As someone who recently got off of other social media (FB, IG, TT) I really appreciate the Substack updates- I know it is a lot of work!
Also congrats on the new opportunity! I am excited to witness that chapter of your life as well! Private Chef in the Hamptons -> Professional Chef in London -> Professional Chef trainer in Prague!
Firstly, yay! On your guest cheffing at SILQ. And second, YES CHEF! to your galettes. Always a treat.