24 Comments
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Jillian Hess's avatar

I can’t wait to preorder your book! Will you share bits of it with us here?

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Amie McGraham's avatar

You may be waiting for a while, Jillian! I'm working on another writing project alongside this one, because one of anything is never enough in my life...and it's scary and fun and challenging and humbling and, yes, there will likely be some small bites shared in the substack community!

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Ruth Stroud's avatar

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!🤗

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Amie McGraham's avatar

Thank you for being the president of my fan club. You’re the best!

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Julie B. Hughes's avatar

YES! I couldn't agree more with Ruth. How exciting. :) We are cheering you on.

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SydneyMichalski🌿NatureMoments's avatar

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!

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Lara Tupper's avatar

Congrats on the book in progress!

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Jolene Handy's avatar

Excited for your book, Amie! ✨

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Sharon Cortelyou's avatar

That recipe sounds amazing. I bet you could substitute for the veal and get the same result.

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Kathy Das Gupta's avatar

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.

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Amie McGraham's avatar

Kathy! You must have a treasure trove of recipes and stories. I’m not super familiar with Hungarian food, other than goulash—I think my grandmother scored this recipe when she studied art in Austria back in the 1930s. I’m always open to trying new dishes!

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Domenica Marchetti's avatar

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.

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Amie McGraham's avatar

Keep me accountable! The research alone has been going on for a year already…

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Julie B. Hughes's avatar

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!

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Jason McBride's avatar

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!

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Amie McGraham's avatar

That, my friend, is a different story…we need to talk soon!

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Jason McBride's avatar

Yes, let's! Sounds intriguing!

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As We Eat's avatar

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!

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sarah e webb's avatar

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 🏌️ !

😂😂

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Amie McGraham's avatar

Now that IS funny. I could never get the hang of golf. It seems to go on for days!

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sarah e webb's avatar

lol hence the crockpot!

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Amie McGraham's avatar

presenting "crockpot capers," a new collaboration between two island girls.

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Rebecca Holden's avatar

Amie, I'm so excited for you!!!

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Vicki Smith's avatar

Charming, as always, and great news about a book!

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