28 Comments
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Carla Stein's avatar

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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Amie McGraham's avatar

Your pie adventure is definitely unique, Cuz! Don’t be hurt if I don’t ask for the recipe 🙃

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Caro B's avatar

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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Amie McGraham's avatar

I’m glad we found YOU!

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Donna Giles's avatar

Oh this is such a lovely idea!

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Amie McGraham's avatar

Thanks so much for reading and subscribing! 👩‍🍳

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Carol Ferraro's avatar

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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Amie McGraham's avatar

Its an easy recipe to ease into the New Year!

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Carol Eisenberg's avatar

Off to a great start!

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Amie McGraham's avatar

Thanks for reading, Carol! Good to see you here.

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lauren deborah | they/she 🌈🐆's avatar

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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Amie McGraham's avatar

Thanks for reading and your encouragement, lauren!

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Jason McBride's avatar

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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Amie McGraham's avatar

Watch out, Jason! You may be a featured guest chef someday soon.

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Mel's avatar

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

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Amie McGraham's avatar

It’s pretty simple and yummy. Rollie gave it his stamp of approval.

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Jillian Hess's avatar

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

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Rebecca Holden's avatar

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

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Amie McGraham's avatar

Thank you, Rebecca. Glad to have you aboard the Cook & Tell virtual food truck!

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Vicki Smith's avatar

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

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Amie McGraham's avatar

Yes! The almond gives it a subtle je ne sais quoi flavor.

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kari.hamar22@gmail.com's avatar

Looking forward to this 💙

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Amie McGraham's avatar

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!

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kari.hamar22@gmail.com's avatar

I will try and find some suitable for the American palate.

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Judy Ellery's avatar

WONDERFUL AMIE!!! 🥰😍🥧

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Andrei Atanasov's avatar

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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Amie McGraham's avatar

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. 💜

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Andrei Atanasov's avatar

Yeah, that’s a very comforting feeling!

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