This book is a way of keeping my mothers memory alive. It is a tribute to a woman who was my mother and who I loved dearly. This cookbook was originally edited by my mother in 1983 for the Friends of the Public Library Columbia Mo. When this cookbook was printed, my mother and I had a close relationship. She inscribed the cookbook that I have To Caph with love Mother. My mother died in 2005 not knowing how much I loved and treasured her. We had not spoken for many years. My mother was always appreciative of good food and a good recipe. These recipes are the best of the best and I have used them for years. My mother was a wonderful cook and I have fond memories of being in the kitchen with her and learning how to cook.
A bittersweet, seriously funny novel of a life, a small town, and a key to our troubled times traced through a newspaper columnist’s half-century of taking in, and taking on, the world The curmudgeon who wrote the column “Ramblin’s by Walt” in the Granite Creek Gazette dismissed his successor as “puking on paper.” But when Haze Evans first appeared in the small-town newspaper, she earned fans by writing a story about her bachelor uncle who brought a Queen of the Rodeo to Thanksgiving dinner. Now, fifty years later, when the beloved columnist suffers a massive stroke and falls into a coma, publisher Susan McGrath fills the void (temporarily, she hopes) with Haze’s past columns, along with the occasional reprinted responses from readers. Most letters were favorable, although Haze did have her trolls; one Joseph Snell in particular dubbed her “liberal” ideas the “chronicles of a radical hag.” Never censoring herself, Haze chose to mollify her critics with homey recipes—recognizing, in her constantly practical approach to the world and her community, that buttery Almond Crescents will certainly “melt away any misdirected anger.” Framed by news stories of half a century and annotated with the town’s chorus of voices, Haze’s story unfolds, as do those of others touched by the Granite Creek Gazette, including Susan, struggling with her troubled marriage, and her teenage son Sam, who—much to his surprise—enjoys his summer job reading the paper archives and discovers secrets that have been locked in the files for decades, along with sad and surprising truths about Haze’s past. With her customary warmth and wit, Lorna Landvik summons a lifetime at once lost and recovered, a complicated past that speaks with knowing eloquence to a confused present. Her topical but timeless Chronicles of a Radical Hag reminds us—sometimes with a subtle touch, sometimes with gobsmacking humor—of the power of words and of silence, as well as the wonder of finding in each other what we never even knew we were missing.
Southern Cooking for Company is the perfect playbook for memorable and unique Southern entertaining. Nicki Pendleton Wood has gathered recipes from more than 100 Southerners that they prepare when company is coming. These are the show-off recipes hosts pull out when guests are on the way, whether for an intimate evening with another couple, a party for 100 people celebrating a milestone birthday, or anything in between. In addition to the recipes, contributors share their secrets for making guests feel at home. Highlights include: Crunchy Fried Field Peas Collards with Citrus and Cranberries Lemon Miso Sweet Potatoes Purple Hull Pea Salad with Bacon Vinaigrette Cuban-Southern Pork Roast with Chimichurri “Barbecue” Sauce Chocolate Whiskey Buttermilk Cake with Praline Topping
From Book's Back Cover: Kids are crazy about snacks. Give your kids the best with the help of Kid's Snack. Taste-tested by kids themselves, all of these between meal pick-me-ups are delicious, nutritious, easy to make, and fun to eat.
Marilynn and Sheila Brass are on a mission to bring old-fashioned American home baking back to everyone's kitchen. Baking with the Brass Sisters embodies the philosophy that's drawn thousands of fans to them: "We believe that there is nothing that tastes as good as something baked by someone who loves us, unless it is something we have baked and shared with someone we love." In their new book, Marilynn and Sheila have gone to their collection of trusted manuscript cookbooks and handwritten recipes that number in the thousands to rediscover the home-baked treats that were brought to America from around the world - Russia, The Ukraine, Germany, Austria, France, Greece, India, Costa Rica, Armenia, Italy, England, Ireland, Norway, Canada , as well as many created here the US. They have listened to the stories of recipes that have been passed down by family and friends and interpreted them for the home kitchen. They've even included some of their own recipes created over 126 years of combined home baking experience. Readers will find wonderful recipes for treats like Grandma Goldberg's Honey Cake, Chocolate Walnut Banana Muffins, Billy Goat Cookies, Cobblestone Apple Tart, Mother Carleton's Black Walnut Layer Cake, Nana May's Irish Yeast Bread, Jack's Chocolate Caramel Walnut Tart and many more. Baking with the Brass Sisters is a classic baking book that people will keep on their shelves, bake from, and cherish for years to come.