Hiya,
Thank you, thank you, thank you. I can’t express enough gratitude for your subscription… and your patience. I have to quote Ina Garten right off the bat and say, “Be ready when the luck happens,” because I feel incredibly fortunate to have a group of supporters willing to support my niche effort of creating a collective physical recipe collection.
These recipes are the most comforting to me, printed in their original form. I recorded them last year during a time in my life when I was seeking stability, which led me to a familiar place—home. But not just home, my grandparents’ house. Although I grew up down the street, staying there felt like being in a car before getting your permit—familiar but full of anticipation. The kitchen is exactly as I remember it: a four-burner GE electric stove with a matching oven. Moving my things in felt natural, and it was oddly satisfying to commingle my batterie de cuisine with my grandma’s worn aluminum and melamine.
I felt at ease with everything except cooking my own recipes, so I began recreating every food memory tied to this house. It started with scripelle, or what I’ve come to know as “crepettes in broth.”
These recipes are frugal and, quite frankly, on the scrappy side, but they’re full of flavor. Fat is flavor. Ham, lamb, duck, ragu, chicken—this is a very meaty set of recipes, rich and savory! They’re grounded in simplicity and taste. That said, I’ll admit I’m not a perfectionist. These are ideas born in a pot and translated onto the page from notes and memories. I’ve grown a lot since writing these a year ago, and my recipes are more kitchen-tested than ever before.
I source as locally as possible and barter when I can. If you know a hunter who can provide venison, take full advantage! Ham and potatoes are a hit with in-laws, while braised molasses cabbage with cubed ham is the perfect remedy for a night out with your parents (70s dance for my Eerites). Sage cream biscuits suit the last warm days of fall, and as for duck soup...you’ll just know.
That being said, trust your instincts, adjust to your taste, and be forgiving.
Yours in food,
Morgan
What to expect in the future…
Blank cards to write in your own
Featured Erie Reader deck
Collaborations in the kitchen and design
Recipe files for sale
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