Weekly Cooking Column
There have been cooks, caterers, and chefs in my family for years: my maternal grandfather and nephew were and are chefs, my paternal grandfather catered summertime parties—clambakes, pig roasts, and so on. My mother at ninety-two is still an extraordinary cook and baker, as was her mother. I too became a sister of the skillet and a master of the range, and like most with a degree of culinary skills, cooking for others became a way of life; I was a private cook when I was nineteen, I’ve catered parties, including making vats of Macaroni and Cheese for the Williams College Basketball Team, and baked hundred and hundreds of pies.
Now I am writing a weekly recipe column. Check it out here: KitchenBuzz: Cliffhangers from the Kitchen.
I’m looking forward to sharing lots of great ideas and recipes. Look for my Fried Green Tomato recipe soon.
P.S. I guess it is no wonder the protagonist in my novel Stony Kill is a baker!