What a marvelous idea to share recipe card memories from your readers—the ultimate food writing crowd sourcing! I’ve already shared a few on my blog, but I’ll be hunting for more to pass on.
Candied ginger is my madeleine touchstone memory as my mother used it in her famous (in our family anyway) pound cake, so I’ll be trying those scones for sure—cool idea to add fresh tarragon!
And congrats on quadrupling your subscribers, Amie! You deserve every one!🤗💕
I just added your recipe for Flora’s Pound Cake in my snappy new recipe binder and it’s begging me to make it, Ruth! And I love that candied ginger is a key ingredient.
What a marvelous idea to share recipe card memories from your readers—the ultimate food writing crowd sourcing! I’ve already shared a few on my blog, but I’ll be hunting for more to pass on.
Candied ginger is my madeleine touchstone memory as my mother used it in her famous (in our family anyway) pound cake, so I’ll be trying those scones for sure—cool idea to add fresh tarragon!
And congrats on quadrupling your subscribers, Amie! You deserve every one!🤗💕
I just added your recipe for Flora’s Pound Cake in my snappy new recipe binder and it’s begging me to make it, Ruth! And I love that candied ginger is a key ingredient.
Here in snowy Canada, I am now dreaming about that Ginger Banana cream as a topping for Rhubarb- Strawberry pie!! Sounds dee-vine, doesn't it?
Thanks so much for this - and for cheering thoughts in a dark world!
What a fantastic idea! I hadn’t thought of it as a topper, but it sure would pair well with rhubarb/strawberries.
Ginger and tarragon?! Interesting. The recipes sound good. Heading towards my recipe box right now!
Got your card, I’ll be in touch!
You just keep getting better and better!!! So glad you are having fun. Love from mom2. 💖
💜💜💜
Oh I love the virtual receipt swap! I know just the one I want to share. Clapping!
Whip out the bouillon cubes! Love it!
Herb Ox all the way, my friend!
😆