M. Suzanne Terry

I love having a free day. I was off work today, and my car is fixed, and I had cookbook club tonight, and it was just a great day.

Here are some foodie things I enjoyed reading this week.

• And we’re right out of the gate with some controversy, but I really need to get something off my chest. Sweet potato pie is superior to pumpkin pie. Discuss if you must, but I said what I said.
• We had a whole discussion about favorite holiday foods and favorite sides at staff. There were divisions, alliances were formed, shots almost fired. It was glorious. Best staff meeting ever. In related news, I need cranberry salsa in my life. 
• When I find a foodie book I really love, I often re-read it. In fact, of all the genres, foodie memoir or fiction is what I’m most likely to re-read. We are discussing Lessons in Chemistry in a book club at work on Monday, so I’m listening to it again this weekend. It may be my favorite book I’ve read this year. It’s so good. I’m also re-reading Love, Loss, and What We Ate by Padma Lakshmi, and I love it just as much as I did the first time. The stories people tell about food, its place in their lives, and its impact on culture are meaningful to me. It’s one of my favorite ways to get to know someone.
• The Modern Proper: Simple Dinners for Every Day by Holly Erickson and Natalie Mortimer – I adored this cookbook from the beginning when one of the authors was talking about her grandma teaching her the “proper” way to dice. What little culinary education I gleaned during childhood was learning the proper way (i.e., Mom’s way) to do something. My mom and I once had an argument because I was adding water to the pie crust recipe wrong (my point was that I had seen several bakers doing it a different way and their pies turned out ok…to which she responded “But they weren’t baking in my kitchen.” Welp, they sure weren’t. She had me there.). Conversations like this one were why, while most of my formative memories of food stem from the place I grew up, most of my actual cooking skills were developed when I had a kitchen of my own. Like the authors of this cookbook, I have great memories of observing Mom, Aunt Gale, MeMaw, and (later in adulthood) Dad in the kitchen, but my workable knowledge is the result of experimenting and creating my own sense of the proper ways to do things. It’s how I learned that the way I add water to a pie crust is just fine and also that if you replace half the water with vodka (or gin), you get a flakier crust (the dough puffs as the alcohol evaporates). Sometimes learning new ways to do things is good.
• And this has absolutely nothing to do with food, but it has everything to do with home, and also I love Jenny Lawson, and maybe someone here might benefit from reading it, and plus…I do what I want. Actually, looking at the drawing, I can picture myself curled up in a blanket, drinking something warm and eating something comforting in that little house. So it IS sort of food-related after all (if you really want it to be). Read all the way to my favorite line at the end – “Sometimes the mistakes are beautiful. Just like you.”

I hope you have a wonderful weekend, and I hope you’re enjoying this series on the food that reminds me of home this month!

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