28 Comments
Jan 4, 2023Liked by Amie McGraham

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.

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Mar 21Liked by Amie McGraham

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!

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Oh this is such a lovely idea!

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Jan 6, 2023Liked by Amie McGraham

My husband's very favorite pie and, using canned peaches instead of fresh ones, appeals to my laid-back attitude about baking.

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Jan 4, 2023Liked by Amie McGraham

Off to a great start!

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This newsletter is everything I thought it would be and more. I am so happy it is out in the world.

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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!

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Jan 3, 2023Liked by Amie McGraham

I have never had peach pie! I may try this recipe...

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Jan 3, 2023Liked by Amie McGraham

Your mother sounds like an incredible woman! I love this collage of your two voices!

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Brilliant! I've been looking forward to this first foodletter - what a great start!

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Such a wonderful tribute to your mom! Almond extract is delicious in peach pie. Looking forward to further installments.

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Jan 3, 2023Liked by Amie McGraham

Looking forward to this 💙

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Jan 3, 2023Liked by Amie McGraham

WONDERFUL AMIE!!! 🥰😍🥧

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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!

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