Charlie Brown, you are a very good writer, and I swear getting better quickly! I’ve been following you a year now, and a subscriber since October. I look forward to all your posts now, especially when you drift off of food and wine with an essay on the behavior of humans. Now I’m salivating for some pie, and I mean tonite! Shine on girl.
Last week I felt nostalgic for my grandma and first thing I did, was made one of the pies she used to make. It was a cheese and onion pie and she always told me cold hands make the best flaky pastry. It was wonderful.
I really do think that pies are synonymous with childhood memories and people we love.
Love this—and pie of course. As an American, I mirror your interest in our sweet pies with my own in your savory. As I read, I was reminded of a phase when I realized I could make veggie pies—and made these fabulous concoctions of chard and kale and mushrooms and root veggies, with, you’ll be happy to know, pastry tops.
Also, I find the idea of cooking 195 pies, one for each country, absolutely delightful. And I will follow with great interest if you do and write about it! I like that you leave yourself room for a maybe. That’s a helluva endeavor. ;)
Here in Oregon our local claim to fame is the Marionberry pie. The berry was first developed in Marion County. Think blackberry only twice the size with less discernible seeds. Rather like a mulberry. I also enjoy making Cranberry Pear Maple pie at holidays. We grow the most cranberries here!
Charlie Brown, you are a very good writer, and I swear getting better quickly! I’ve been following you a year now, and a subscriber since October. I look forward to all your posts now, especially when you drift off of food and wine with an essay on the behavior of humans. Now I’m salivating for some pie, and I mean tonite! Shine on girl.
Thanks Mike, I really appreciate that!
Last week I felt nostalgic for my grandma and first thing I did, was made one of the pies she used to make. It was a cheese and onion pie and she always told me cold hands make the best flaky pastry. It was wonderful.
I really do think that pies are synonymous with childhood memories and people we love.
My nana also taught me that cold hand make the best pastry. Cheese and onion pie is one of my favourites
Never much one for meats, but fond memories of growing up eating my English grandmother's Minced Meat pies! No other substitutes compare to hers.
Grandmothers are always synonymous with pies! Mine too...
Love this—and pie of course. As an American, I mirror your interest in our sweet pies with my own in your savory. As I read, I was reminded of a phase when I realized I could make veggie pies—and made these fabulous concoctions of chard and kale and mushrooms and root veggies, with, you’ll be happy to know, pastry tops.
Also, I find the idea of cooking 195 pies, one for each country, absolutely delightful. And I will follow with great interest if you do and write about it! I like that you leave yourself room for a maybe. That’s a helluva endeavor. ;)
Haha I'm considering it, but I suspect my attention will run too thin! It would make a great Substack though...
Here in Oregon our local claim to fame is the Marionberry pie. The berry was first developed in Marion County. Think blackberry only twice the size with less discernible seeds. Rather like a mulberry. I also enjoy making Cranberry Pear Maple pie at holidays. We grow the most cranberries here!
Well maybe not the most, but top 5 anyway
Mashed potato mixed with cheese and baked in the oven.
In my head, this ends up something like aligot, which is a very good thing in my books!
Yes! Like baked aligot. Never a bad thing, just not a pie