First up I absolutely love that photo of Cooper, it definitely made me laugh. Very rarely would I make a fruit pie, but over the years I have made many meat pies, my reasoning being that store bought pies are very mean with the lack of ingredients and flavour. I thoroughly enjoyed your post today, and for the heads up regarding to making great pastry.
Hi Sally! That's one of my fave Cooper pics too! And I feel like that so many days! haha
Now, I can say with pretty good recollection, I have never made a meat pie! Give me some fruit, butter, flour, salt, and sugar; I'm your gal. And veg galettes are my speciality too. Fourteen days to Spring. xo
It is interesting how our seasons differ. For us it is Autumn beginning on the 1st March. I think Spring and Autumn are the best two seasons. Getting back to pies, one I love to make is a Chicken Korma pie and because I love lamb kidneys Steak and Kidney pie is another. No one makes them to sell anymore, possibly because it is a brand new generation and I am definitely in the older generation, age wise, but mentally far from it. 💐
Great essay! I really enjoyed reading it. You’ve definitely earned your stripes! I suppose most who’ve taken on what you did could relate experiences which sound like they could add chapters to Bourdain’s “Kitchen Confidential”. Nothing easy or glamorous about it…but real. Nice job my friend🥰
Good morning Lisa! Bourdain’s KC was the defining book that inspired me to write about those ten years in the restaurant where the story was about the not so pretty side of the food world. In fact, I wrote over 55,000 words worth. Not quite memoir-length. Maybe I’ll dip back in one day to finish it. Thanks for reading! I’m honored you’re here. xo
Maureen, this is a beautiful letter. I not only learned more about you, but my mouth is seriously watering at 6:15 this morning! My first attempt at pie-making used a Crisco crust recipe from my husband's aunt. I pre-baked two shells and they looked beautiful going in the oven. But the dough was too soft, so one crust dripped out onto the oven floor and the other slid into the center of the pan in a mushy heap. After that, I bought pre-made crust from the grocery store!
Oh my gosh what a pie-fiasco! I hope you try the galette. You can’t muck it up! Thanks for reading my letters Karen! Text me if you need pie tips as you go. I’m in the kitchen today. ❤️💋
Hah! I so get that! My husband doesn’t eat much pie either so now I share with my neighbor and friends because it’s not smart (or fun) to eat an entire galette alone.
What a journey to pie! I love gallettes and they're the only pie I can successfully make. This reminded me of the craft book How To Write a Novel in 20 Pies: Sweet and Savory Secrets for Surviving the Writing Life by @Amywallen.
First up I absolutely love that photo of Cooper, it definitely made me laugh. Very rarely would I make a fruit pie, but over the years I have made many meat pies, my reasoning being that store bought pies are very mean with the lack of ingredients and flavour. I thoroughly enjoyed your post today, and for the heads up regarding to making great pastry.
Hi Sally! That's one of my fave Cooper pics too! And I feel like that so many days! haha
Now, I can say with pretty good recollection, I have never made a meat pie! Give me some fruit, butter, flour, salt, and sugar; I'm your gal. And veg galettes are my speciality too. Fourteen days to Spring. xo
It is interesting how our seasons differ. For us it is Autumn beginning on the 1st March. I think Spring and Autumn are the best two seasons. Getting back to pies, one I love to make is a Chicken Korma pie and because I love lamb kidneys Steak and Kidney pie is another. No one makes them to sell anymore, possibly because it is a brand new generation and I am definitely in the older generation, age wise, but mentally far from it. 💐
Enjoyed that read very much though it made me hungry. Also watched the Julia Child video, that was great!👍🏻💐
Oh good! My job is done here! lol. I LOVE JC. She was something else. Thanks for reading Cinoates!
Great essay! I really enjoyed reading it. You’ve definitely earned your stripes! I suppose most who’ve taken on what you did could relate experiences which sound like they could add chapters to Bourdain’s “Kitchen Confidential”. Nothing easy or glamorous about it…but real. Nice job my friend🥰
Good morning Lisa! Bourdain’s KC was the defining book that inspired me to write about those ten years in the restaurant where the story was about the not so pretty side of the food world. In fact, I wrote over 55,000 words worth. Not quite memoir-length. Maybe I’ll dip back in one day to finish it. Thanks for reading! I’m honored you’re here. xo
Maureen, this is a beautiful letter. I not only learned more about you, but my mouth is seriously watering at 6:15 this morning! My first attempt at pie-making used a Crisco crust recipe from my husband's aunt. I pre-baked two shells and they looked beautiful going in the oven. But the dough was too soft, so one crust dripped out onto the oven floor and the other slid into the center of the pan in a mushy heap. After that, I bought pre-made crust from the grocery store!
Oh my gosh what a pie-fiasco! I hope you try the galette. You can’t muck it up! Thanks for reading my letters Karen! Text me if you need pie tips as you go. I’m in the kitchen today. ❤️💋
Thanks for your offer, Maureen. I seldom bake anymore--calories, fat, carbs, blah, blah, blah. I'll enjoy my desserts vicariously through you!
Hah! I so get that! My husband doesn’t eat much pie either so now I share with my neighbor and friends because it’s not smart (or fun) to eat an entire galette alone.
If I lived nearby, I'd love to share a slice with you. ❤️
I’d so love to share a slice of pie with you Karen!
Someday...!
What a journey to pie! I love gallettes and they're the only pie I can successfully make. This reminded me of the craft book How To Write a Novel in 20 Pies: Sweet and Savory Secrets for Surviving the Writing Life by @Amywallen.
Oh same! I nailed the galette, why fuss up a good thing? Lol. Okay, now I need that book. Thank you Marta!
She’s on Substack too.