Ah, the book’s a go? Of course! It will be special, Amie! You’ve got the chops (writer and food-wise), the genes and the material. Meanwhile, we’ve got these precious posts. And the goulash, which sounds delicious!🤗
What a wonderful peek into the family history! So beautiful how the worlds of recipes, writing, and illustration have woven together right through your generations. Congratulations on the upcoming book!
Capers are almost as delightful as this missive. I so appreciate you sharing your mother's voice, her words, her recipes. My mother is Hungarian, born and bred there. I've had many paprikas, pörkölt, and gulyas dishes but never with capers. I think this version sounds delicious served over egg noodles or maybe homemade spatzle.
Every time I read your posts I learn another extraordinary fact about your family and where you come from. Also, YOU BURIED THE LEDE. Congratulations about the book. This is so exciting. The goulash sounds right up my alley, and perfect for these cooler early spring evenings.
This is amazing news Amie!! Who better than you. I'm so happy and thank you for the fun post today. I have my bouquet of flowers in front of me now and the snow is melting. YIPPEE!
The love song of the ring of a phone call from a faraway daughter 💕 what a fabulous feels this line conjures. My mom made a goulash but it was quite different from this and she would have definitely said that capers were weird. 😉 Excited to hear more about your book!
love a caper of any kind ~ this recipe reminds me of one passed down in my family known as “golfer’s stew” in which everything (minus the parley-ed noodles) are cooked in a slow crock pot during the day, ready to go after a 18 holes…i think the sour cream is added at the very end while the noodles are being prepared, too.
I can’t wait to preorder your book! Will you share bits of it with us here?
Ah, the book’s a go? Of course! It will be special, Amie! You’ve got the chops (writer and food-wise), the genes and the material. Meanwhile, we’ve got these precious posts. And the goulash, which sounds delicious!🤗
What a wonderful peek into the family history! So beautiful how the worlds of recipes, writing, and illustration have woven together right through your generations. Congratulations on the upcoming book!
Congrats on the book in progress!
Excited for your book, Amie! ✨
That recipe sounds amazing. I bet you could substitute for the veal and get the same result.
Capers are almost as delightful as this missive. I so appreciate you sharing your mother's voice, her words, her recipes. My mother is Hungarian, born and bred there. I've had many paprikas, pörkölt, and gulyas dishes but never with capers. I think this version sounds delicious served over egg noodles or maybe homemade spatzle.
Every time I read your posts I learn another extraordinary fact about your family and where you come from. Also, YOU BURIED THE LEDE. Congratulations about the book. This is so exciting. The goulash sounds right up my alley, and perfect for these cooler early spring evenings.
This is amazing news Amie!! Who better than you. I'm so happy and thank you for the fun post today. I have my bouquet of flowers in front of me now and the snow is melting. YIPPEE!
I can't wait to read your book! I hope you might find a way to put some of your grand recipe micro-stories in the book or in their own collection!
The love song of the ring of a phone call from a faraway daughter 💕 what a fabulous feels this line conjures. My mom made a goulash but it was quite different from this and she would have definitely said that capers were weird. 😉 Excited to hear more about your book!
love a caper of any kind ~ this recipe reminds me of one passed down in my family known as “golfer’s stew” in which everything (minus the parley-ed noodles) are cooked in a slow crock pot during the day, ready to go after a 18 holes…i think the sour cream is added at the very end while the noodles are being prepared, too.
funny, no one in my family 🏌️ !
😂😂
Amie, I'm so excited for you!!!
Charming, as always, and great news about a book!