16 Comments

Loved your book for the writing and your story telling. Thank you for sharing and looking forward to the journey. I learned a lot from your pie demo even though mine turned out hideous but delicious.

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Lisa, I read your memoir over a month ago and I think about it EVERY FUCKING DAY! Thank you so much for your writing, particularly your honesty. I'm a single mom that chose to walk away from my love of baking instead of walking towards it. I am so impressed by your fortitude. Thank you for starting this project and sharing it with us!

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I also fell in love with your memoir-- it really helped me through an insane year, but mostly it made me look back at my own experiences in kitchens and feel so much less alone, so vindicated in my feelings of rage and love and frustration. THANK YOU and I'm really looking forward to this newsletter! As an aside (and maybe this is a Substack issue?) I am really trying to sign up for the monthly subscription but it keeps telling me "your card was declined" before I even input my information? I've tried it on both my laptop & my phone, same issue. I just wanna give you some money! (And this card is definitely good, I swear!)

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I love the way you write about food and how it intersects with life, but as a "lay person," I have to admit I am also here because I like eating, am curious, and would like to learn some things from the pros (and I live in Nashville, so I love to see where you are getting take out from/who and what you are noticing these days via social media). Hi :).

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So so glad to subscribe, read your writings and get more recipes and cooking techniques from you, Lisa. I’m a jazz vocalist with no gigs cuz covid (and I don’t dig the streaming concert thing) living out loud and proud here in weird West Hollywood. Hugs to you

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Like so many others have said, your book really touched me and I think about it all the time. Plus, it was so exciting to put 2+2 together and reconnect with you after so much time had passed! I'm excited for this new project, and really looking forward to learning and benefiting from your wealth of knowledge. Thank you so much for being willing to share it with us.

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Oh I sure hope you can nail and share a pfeffernüsse recipe. These were my dad's fave cookie when I was a kid (RIP Dad), and I've been trying different recipes over the years and just can't seem to get it right....Also, fruitcake was our favorite and I just received my grandmother's recipe, can't wait to try it out.

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My heart swells with pride every time you do your next great thing, but my *absolute favorite* is that you talk about your missteps and failures all up front and center showing us that even if we forget the baking powder or don't have cinnamon or have an oven with a bad thermostat, we can make some unbelievably amazing biscuits or apple turnovers. That the real accomplishment is creating food with love and sharing it with those that you love. Food is a love language in which you are fluent. Can't wait to sit and watch you in your kitchen again.

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I love baking biscuits more than anything in this world. A butter & lard biscuit w/ country ham, egg scramble, cheddar, and Tabasco is my weekend zen ritual.

I bake for a living, but it has me feeling depleted. Seeking ways to restore balance to my cooking and food-loving soul. Cooking not for speed, output, and profits’ sake, but for the sake of creativity, nourishment, and communality. It’s why I chose to bake professionally; trying not to forget this.

That being said, I ALWAYS have energy to make my own biscuits.

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