How's My Driving?
In which I fish for constructive feedback and/or unqualified praise
Hello, friends.
I’d like to do something a little bit different today.
You see, I’ve been publishing The Action Cookbook Newsletter for more than five years now. By my count, I’ve sent 755 newsletters (counting this one), and there’s been a wide range of things in the mix over that time.
I’ve written on parenting, sports, food and current events. I’ve published short and medium-length fiction. I’ve also published 250+ Friday newsletters, wherein I share recipes, drinks, music and book recommendations, reader-submitted pets, and more.
There’s no one thing that the ACBN’s about, a fact that’s been creatively freeing for me—if I get tired of talking about one thing, I just talk about something else.
The only problem is, I don’t necessarily know what’s hitting for you.
So today, I’d like to hear directly from you.
One of the best things about this newsletter is that I do get a lot of chances to interact with Readers Like You—I genuinely relish your comments, your emails, your interactions on Twitter/BlueSky/Instagram, and the many things you’ve shared back with me.
Today, though, I’d like to ask a few specific questions about your experience as readers of this newsletter, because it’s good for me to know what’s landing.
Is this me fishing for compliments? Yeah, partially!
But it’s also genuinely helpful.
First, and most important:
Is there a piece of writing that I’ve done here that’s stuck with you?
I’m not sure if it’s a gift or a curse as a writer, but I’ve forgotten about probably 90-95% of the things I’ve ever written—so much so that I’m often genuinely (and pleasantly) surprised when someone positively recalls a post that I’ve already memory-holed.
Ted Lasso suggested that to succeed, one needs to “be a goldfish”, and I’m on it—I do all my writing from inside a fake castle in a tank full of pebbles.
(Also, if you feed me too much, I’ll probably die.)
(I don’t think he meant the metaphor to extend that far, but it is what it is.)
Of course, I’ve got a few personal favorite pieces of writing—my story of royally screwing up a batch of dumplings, my reflection on overcoming fears for my young son, my celebratory ramblings after my favorite team made a playoff, and my eulogy for a very good dog—but I’m curious what’s stuck with you, if anything.
It’s not just writing, though.
Is there a recipe or drink you’ve made and enjoyed from the Friday Newsletters?
The culinary and mixological aspects of the Friday Newsletters are an especially varied bunch. There are things that I cook because I think they’ll be delicious, and there are things that I cook because I think they’ll be a good gag (but still delicious) and a whole lot in between.
I absolutely love when I get feedback in the form of photos of food or drink I’ve inspired you to make, but again—most of the time, I don’t know what’s hitting for you.
There’s been a few that I know have been especially popular—among them my Salmon Burgers, Chicken Chile Verde Burgers, the Chicken and Sausage Gumbo recipe I owe to my friend Zach Rau, my Super Saturday Strata, and of course the world-famous1 Kentuckiana Hot Loin—
—but there’s hundreds more in the recipe archive, and I’m curious if any of those have been a success for you.
Speaking of Fridays…
Is there something else you’ve picked up from a Friday Newsletter that you’ve enjoyed?
A book, a music recommendation, a show/movie/product rec/helpful hint?
If there’s something I’ve shared that’s improved your life, I’d like to know.
(Even if it’s just that you enjoy the pet photos.)
Back to the writing, though—
Have you read the stories?
This one’s a bit of a leading question, because if you haven’t read some of my longer-form fiction pieces, I’d love if you did now.
Also, if you’ve read those, would you read a full book from me? I’ve got one in the works, and one of these days I’m gonna finish it. (I swear.)
Finally, I’ve got a forward-looking one:
Is there a Weird Regional Food that you love that I haven’t made?
It’s a well-known fact that I am an appreciator of esoteric regional foods, and not just Cincinnati-style chili. I love anything that’s specific to a place, the more specific the better. I’ve effused on this topic before, and I’ve worked to recreate many of them myself, from Goetta to Almond Boneless Chicken to Pizza Puffs to Scrambled Hot Dogs.
It’s been a while since we talked about this directly, though, and I can’t help but feel like there’s some micro-regional culinary curiosity out there that I’m missing, and I need you to tell me about it.
Thank you for your feedback!
More than that, thank you for your continued readership and support. As a reward, here is a picture of a big goofy dog wondering if I’m going to finish that.
(I did finish it, but not before giving him a bite. I’m not made of stone.)
—Scott Hines (@actioncookbook)
[citation needed]
What stuck with me: every essay you’ve ever written on parenting. A Hole In My Head, I Still Hear You Roar, Boyhood in Seven Costumes, The Five Parents You Meet at a Birthday Party, just to name a few. I reread A World Like This a few times a year.
Yes, I read the stories and enjoy them.
If you haven’t made a pork green chili something, you probably should. Like you, I could not remember and was not going to dig through the archives to check. Not weird, just delicious (or maybe I’ve spent so much time in NM and CO that I’ve completely accepted that we put green chili on everything).
A modest suggestion: I love reading about the cocktails, but they can be hard to adapt for someone who doesn’t drink alcohol. Maybe you could think up a few zero-proof drinks to sprinkle in the weekly newsletters, or include a zero-proof adaptation or two?
1. I've enjoyed all your writing. Favorite ones include the parenting ones (daily Dad life esp.), The Farewell (still quite topical), Reindeer Games (needs a sequel starring Frosty), the noodle shop.
2. Too many recipes to remember - Jules Verne (we call it "The Brooder"), Cherry Cola one (I enjoy rest of family swears Im making medicine), not your's per se but the Dirty Rice, Beef 3-way, Pork Padilla, and others. Generally if it's somewhat feasible, it gets made. Im still waiting to do the street meat skewers from years ago.
3. Friday newsletters are a routine now. My bookshelf is littered with various cookbook and book recommendations.
4. Not anything specific but I love when you do regional food. It's a neat feature.
5/5 no complaints.