I've been missed some of your videos. The best thing of this is I can do a marathon right now, nothing better to ask. Thank God you exist. I've been following you since 5 years or so but you're always at the top of my yt content creators. Love u♥. Hello from Italy
Origin is also my absolute fave roastery and I love to go to their coffee shops when I’m in London. So excited to try a croissant next time I’m there! Your little happy face when you sipped your morning coffee was so cute! Loved this video.
Did you ever film the bolognese recipe video? And also, I know Max is the chef (and I love his cookbooks!), but there is a recipe you have filmed a lot for dinner over the years, with a peanut-type sauce. Can you please link this somewhere? I am craving this so much, but specifically the ones Ive seen you cooking on this channel x) Thank you! All the food you make looks delicious!
This was so lovely to watch!! I'm also in a Diane Keaton fashion phase - my mum recently gave me a bunch of her old blazers and sweater vests from HER Diane Keaton era in the '80s (she was obsessed with Annie Hall at the time)
I really loved the little moments of birds you had playing in the sunset. I'm not Vegan, but do love vegetarian food. Your Bolognese alternative is something I am going to have to try as quorn alternatives are just not for me the texture is something I struggle with but the lentils look so good. 🙂
Hey! If you don’t like the quorn mince alternative (I agree, it’s not good!) then the richmonds mince or the meatless farm mince are both absolutely amazing alternatives to animal mince. Just a thought in case you preferred a “meatier” bolegnese but fancied trying another alternative 🙏🫶🏼
Really struggling with my mental health this week and literally just paused to go buy sorrow and bliss, I go on holiday at the end of the week and think it will be the perfect read, thank you as always.
I often overcook my pasta when leaving it in the water too long after turning the heat off - so this method will definitely work for me 🤣🤣 Also, you are always so radiant venetia! ❤
I always look forward to your vlogs Venetia, they are so relaxing and cosy, love the recipes & book recommendations. What was the name of the book podcast you recommended? 😊
Always makes me super happy to see your videos on my YT home page !! Lots of love xx [Side note: bread & butter pudding is so versatile ?! Can also use stale hot cross buns, panettone, brioche etc.]
aw thank you! honestly i would really like to - it's just an issue of time, other commitments and work / life balance 🙈 maybe once this season of my podcast is all squared away i will have more time ♥️
really delighted to hear that you're avidly listening! thank you. there is so much in that episode - Angie is absolutely amazing. lots to learn and sit with and so much space for progress! ♥️
Loved this vlog V, I have been saving it for when I had a free “mental health Monday day” which is today💕👌🏼 I have this book and can’t wait to delve in, just trying to finish off the paris apartment that I got on a whim which is not so great but I cannot leave an unfinished book 😂. Thanks for the bolegnese inspo, i often do this on a Sunday and love it for leftovers. I use the Richmond or meatless farm mince alternatives, but so keen to give lentils more of a push. Do you recommend any lentils in particular? I have red lentils in and wondering if this would work. I need fo up my lentil knowledge. Also, which vegan parm block do you like? I use the green vie packets, which I love but do miss grating a good old fashioned block 😂Anyway thanks so much as always, I loveeeee it when you upload a vlog. Hope there’s another soon - take extra care, the sounds of the birds is def a big joy atm too xx
I've been missed some of your videos. The best thing of this is I can do a marathon right now, nothing better to ask. Thank God you exist. I've been following you since 5 years or so but you're always at the top of my yt content creators. Love u♥. Hello from Italy
Origin is also my absolute fave roastery and I love to go to their coffee shops when I’m in London. So excited to try a croissant next time I’m there! Your little happy face when you sipped your morning coffee was so cute! Loved this video.
so happy to hear we have this in common!♥️☕️
Loved this just finished it! ❤❤❤
Did you ever film the bolognese recipe video? And also, I know Max is the chef (and I love his cookbooks!), but there is a recipe you have filmed a lot for dinner over the years, with a peanut-type sauce. Can you please link this somewhere? I am craving this so much, but specifically the ones Ive seen you cooking on this channel x) Thank you! All the food you make looks delicious!
This was so lovely to watch!! I'm also in a Diane Keaton fashion phase - my mum recently gave me a bunch of her old blazers and sweater vests from HER Diane Keaton era in the '80s (she was obsessed with Annie Hall at the time)
love that!
Thank you for all of your beautiful content! ☺️♥️
thank you for being here Nila ☺️
im so happy to have found you! I Love your aesthetics, style taste in books and film!
i'm so happy to have you here! 🥰
I get so excited when you upload! Thanks for such lovely continued content. Also you are looking so gorgeous!! ❤
thank you so so much Clair ♥️
I really loved the little moments of birds you had playing in the sunset. I'm not Vegan, but do love vegetarian food. Your Bolognese alternative is something I am going to have to try as quorn alternatives are just not for me the texture is something I struggle with but the lentils look so good. 🙂
Hey! If you don’t like the quorn mince alternative (I agree, it’s not good!) then the richmonds mince or the meatless farm mince are both absolutely amazing alternatives to animal mince. Just a thought in case you preferred a “meatier” bolegnese but fancied trying another alternative 🙏🫶🏼
Really struggling with my mental health this week and literally just paused to go buy sorrow and bliss, I go on holiday at the end of the week and think it will be the perfect read, thank you as always.
really sorry to hear that lovely, sending lots of love you way💕
The vibe of the video is excellent for me 🤠
very happy to hear that 💕♥️
Enjoyed this so much - I watched it twice! Thank you Ven ✨✌️🫶
aw thank you!!
I often overcook my pasta when leaving it in the water too long after turning the heat off - so this method will definitely work for me 🤣🤣 Also, you are always so radiant venetia! ❤
aah so this is parfait! ♥️
I always look forward to your vlogs Venetia, they are so relaxing and cosy, love the recipes & book recommendations. What was the name of the book podcast you recommended? 😊
thank you! it's the Women's Prize For Fiction Bookshelfie podcast hosted by Vick Hope x
Always so excited by your vlogs!🙏🏻🥰x
Yay! Thank you!♥️♥️♥️
Always makes me super happy to see your videos on my YT home page !! Lots of love xx
[Side note: bread & butter pudding is so versatile ?! Can also use stale hot cross buns, panettone, brioche etc.]
aaaah YES! so true! the most versatile 👌🏼 thank you for being here 💕🥰
Lovely as always 💕✨
thank you lovely ♥️♥️♥️
Love your vlogs, Venetia! May I ask where your earrings are from? I love the hoops with the little cloud pendant!
those are from Han Makes xx
I thoroughly enjoy your content wish you could post more often ☺️
aw thank you! honestly i would really like to - it's just an issue of time, other commitments and work / life balance 🙈 maybe once this season of my podcast is all squared away i will have more time ♥️
Loved following you arround, thanks for the trust, inspiration and recipes
really delighted to hear that you're avidly listening! thank you. there is so much in that episode - Angie is absolutely amazing. lots to learn and sit with and so much space for progress! ♥️
@@VenetiaLaManna_ yesz you say that rightly; lots of space for progress! I listened all of the episode now and really enjoyed it, learned loads!
love you and this vlog!! would love to have you talk or come to a formal dinner in oxford!
aww thank you! maybe one day 😅♥️
@@VenetiaLaManna_ can't wait! (i sent you an email about it a while back if you ever seriously consider it, but no pressure) lots of love x
Love your eye glasses! Where'd you get them from??
jimmy fairly x
Loved this vlog V, I have been saving it for when I had a free “mental health Monday day” which is today💕👌🏼 I have this book and can’t wait to delve in, just trying to finish off the paris apartment that I got on a whim which is not so great but I cannot leave an unfinished book 😂. Thanks for the bolegnese inspo, i often do this on a Sunday and love it for leftovers. I use the Richmond or meatless farm mince alternatives, but so keen to give lentils more of a push. Do you recommend any lentils in particular? I have red lentils in and wondering if this would work. I need fo up my lentil knowledge. Also, which vegan parm block do you like? I use the green vie packets, which I love but do miss grating a good old fashioned block 😂Anyway thanks so much as always, I loveeeee it when you upload a vlog. Hope there’s another soon - take extra care, the sounds of the birds is def a big joy atm too xx
Where is the amazing dark red jumper from that you're wearing at the start? 😍 Looks lovely! ❤
it was my grandad's - about 25 years old! x
Note to self:
Wizard dark orange choc + oranges + yogurt
Lentil tomato chestnut mushroom bolognese + spag
Book - Sorrow & Bliss
♥️♥️♥️
Venetia i think you would really like The Deluge by Stephen Markley its really long (40 hrs on audible) but completely worth it
thank you, noted! PS our names sound ace together x
you came to stoke newington !! love one scoop
isn't it the best?! if you're local to it you are so lucky! ♥️