I remember mowing Granny's (to me, Grandma's) yard and being attacked by those blackberry bushes! I made a peach pie once when I was living in Vermont on a farm. I had no idea what I was doing and substituted almost everything (peanut oil for shortening, yogurt for cream are a few I remember) and the result was literally so abominable the pig refused to eat it.
I’m so glad to have found you through Jillian Hess’s newsletter! I came across your mother’s newsletter and cookbook shortly after or as the newsletter ended. I’ve enjoyed her cookbook all these years and am glad to now have the chance to read both of your writing. Thank you!
Such an awesome concept for a newsletter. I’m glad I subscribed and shall be following with interest. Your mother sounds like such a cool person to get to know, very passionate and resourceful. Looking forward to future glimpses into the kitchen culture of the past!
I remember mowing Granny's (to me, Grandma's) yard and being attacked by those blackberry bushes! I made a peach pie once when I was living in Vermont on a farm. I had no idea what I was doing and substituted almost everything (peanut oil for shortening, yogurt for cream are a few I remember) and the result was literally so abominable the pig refused to eat it.
Your pie adventure is definitely unique, Cuz! Don’t be hurt if I don’t ask for the recipe 🙃
I’m so glad to have found you through Jillian Hess’s newsletter! I came across your mother’s newsletter and cookbook shortly after or as the newsletter ended. I’ve enjoyed her cookbook all these years and am glad to now have the chance to read both of your writing. Thank you!
I’m glad we found YOU!
Oh this is such a lovely idea!
Thanks so much for reading and subscribing! 👩🍳
My husband's very favorite pie and, using canned peaches instead of fresh ones, appeals to my laid-back attitude about baking.
Its an easy recipe to ease into the New Year!
Off to a great start!
Thanks for reading, Carol! Good to see you here.
This newsletter is everything I thought it would be and more. I am so happy it is out in the world.
Thanks for reading and your encouragement, lauren!
I'm very excited for this newsletter. I do most of the cooking for our family and am ready to try some new dishes! I love the headnotes and endnotes!
Watch out, Jason! You may be a featured guest chef someday soon.
I have never had peach pie! I may try this recipe...
It’s pretty simple and yummy. Rollie gave it his stamp of approval.
Your mother sounds like an incredible woman! I love this collage of your two voices!
Brilliant! I've been looking forward to this first foodletter - what a great start!
Thank you, Rebecca. Glad to have you aboard the Cook & Tell virtual food truck!
Such a wonderful tribute to your mom! Almond extract is delicious in peach pie. Looking forward to further installments.
Yes! The almond gives it a subtle je ne sais quoi flavor.
Looking forward to this 💙
Kari! So happy we found each other again. I’m hoping you’ll share some your tried and true Norwegian recipes with us in the future!
I will try and find some suitable for the American palate.
WONDERFUL AMIE!!! 🥰😍🥧
Such an awesome concept for a newsletter. I’m glad I subscribed and shall be following with interest. Your mother sounds like such a cool person to get to know, very passionate and resourceful. Looking forward to future glimpses into the kitchen culture of the past!
It’s been so rewarding to bring her back to life, Andrei. I have a feeling she’s enjoying this next chapter wherever she is. 💜
Yeah, that’s a very comforting feeling!