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I got hit with the yucky stomach bug this week past. Not bad-bad, but bad enough to knock me out for a few days. After everything calmed down, my energy hasn’t been at its usual how-many-things-can-I-check-off-my-list-for-today pace, so I’ve been staying home, resting, cuddling with Bosco who is the absolute Best. Buddy. Ever., and reading all the books in the pile next to my bed. I’m hoping that by tomorrow I’ll be pretty much back to my usual self. I did venture out today when I got notification in my emails that a book on my library hold list was ready to pick up. Books are part of the get well process, right?

In a recent phone conversation with of … yes, Substack writers do become friends and enjoy catching up via something other than emails or texts … we talked of how books are important to us and that we both grew up loving to read. I commented about a survey I had seen not too long ago showing that the percentage of people reading for pleasure has dipped significantly.1 Honestly, I cannot imagine a life void of books or the ability to read them.

As I was writing this, I recalled the famous The Twilight Zone episode of a man, who loves to read more than anything, sneaking off to the vault of the bank where he works as a teller to do just that only to discover, when he comes out, the nuclear destruction of the world. He is now the last man alive and contemplates suicide. When he discovers that the books of the library have been spared, he happily organizes them in piles to Re-Re-READ as my son Duncan used to say when he was a toddler.2 Then just as he is about to settle in to read uninterrupted bliss and happiness for the remainder of his days, his glasses slide off his nose, shattering and leaving him virtually blind, surrounded by all the books he will never be able to read … a personal hell if there ever was one. I hope that never ever happens to any of us.3

If you might be wondering what the book is that I had on reserve at my local library, it’s The Astral Library by Kate Quinn. I’ve just started it and love that printed on the back of the dust jacket are the words “Have you ever wished you could live inside a book?” I often feel I do. Anyone else?

P.S. I realize this is kinda a short missive to you this week and I’m hoping I’ll be back at full speed very soon! Until then, here’s a pic of my best buddy.

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There’s a great general store in my town. It’s one where I can get anything from electrical and plumbing needs, great bakewear, canning supplies, lemon squeezers, spray starch (which I recently learned isn’t as easy to find as it once was), to plants, clothes and shoes for every age, reason and season. Swain’s General Store in Port Angeles, WA opened in 1957 by Cliff and Bee Swain. It first sold military surplus, hardware, and fishing gear and it’s slogan was “Tents, trinkets, tools, tackle, and trousers.” Over the decades, it’s grown from 7,000 sf to 38,300 sf of retail space and really does have pretty much everything. If Swain’s doesn’t have it, I probably don’t need it!

I needed to buy a new fly swatter as the one I’ve been using for the last 20+ years needed to be replaced. I figured Swain’s would have one of the old style ones I’ve used all my life. I asked one of the staff where I might find it and she kindly walked Bosco and me down the main aisle past shoes, boots, waders, work clothes, socks and kitchen gear, to the home and cleaning supply aisle where I found exactly what I wanted. Twenty years ago I paid $1.20. Today it was a little over $2 but, I figure if my old one lasted 20 years, this one might just outlive me!

Bosco sat right down at the checkout counter in hopes of very politely waiting for a treat from one of the checkers many of whom have been here for decades. He earned two today for being so gentlemanly. Then we headed out the door, my new fly swatter in hand, and saw this.

I headed over to ask if it would be ok for me to take a picture and the owner said sure and if I’d like to climb up he’d take a picture of me in it. Of course, I said “Yes!”

My 4-legged boyfriend would gotten right up there with me if I had let him and, if you look closely, you’ll see that new fly swatter in my hand, too.

Talk about being old and still in service, this Ford Model T is 104 years old! It defintely was a "they don’t make ‘em like they used to” moment today … although the owner did mention it has no front brakes … only rear ones!

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What I’m Reading

Oh, I have a wonderful little pile of books I have checked out from my library to share with you!

The Sound of a Wild Snail Eating by Elisabeth Tova Bailey

This short read is the true story of author Elisabeth Tova Bailey who was confined to bed with a debilitating and fluctuating chronic illness she fought for over two decades. During one of those years she followed the behavior of a snail residing in a potted plant next to her bed. Who would have thought a snail could be so interesting!?

Make Believe: On Telling Stories to Children by Mac Barnett

What makes a great children’s book? Holding kids in high esteem and not writing down to them. They can tell when you do. Mac Barnett is the ninth U.S. National Ambassador for Young People’s Literature, appointed by the Library of Congress and as Kirkus Reviews writes, this book is “a meditation on what gives life meaning.”

Bread & War: A Ukrainian Story of Food, Bravery and Hope by Felicity Spector

I learned about this book from Substacker Mark Thomas and, as he says, it’s rare to finish a cookbook in tears. Do follow the author Felicity Spector also here on Substack at Flour Power…

Flour Power: by Felicity Spector

Telling stories of food and resistance in wartime Ukraine - and other scenes from an accidental baking life.

and Mark Thomas who you’ll find at Taisty Bytes.

Taisty Bytes

Devon based baker, food writer and photographer. Here I: Cook the Books, Cook the World and invite conversation at The Kitchen Table.

By Mark Thomas

And one more for you…

The Correspondent: A Novel by Virginia Evans

I am captivated by this book which is about the life, concerns, fears and regrets of an older woman and the beauty of forgiveness.

What I’m Listening To

Still Life by Alexis French

I find great peace when listening to this song. I hope you do, too.

FROM MY KITCHEN

RUSTIC GRILLED PIE

And, as it is coming up on outdoor cooking time, how about a grilled pie! The recipe is from Diane who came to Pie Camp in early 2016 and soon after began writing a pie travel blog called People, Places and Pies. In one entry, she writes of baking pies on the grill, which I think is an especially splendid idea during hot weather when even the mere thought of turning on the oven is just too much for me. I’m a total heat wimp in hot weather. You, too? More of a technique than recipe, the dough is filed with berries or slices of sweetened and seasoned stone fruit, edges folded in like a crostata, and baked on a preheated BBQ grill. It’s as easy as...well, you know.

One 9” (23 cm) shallow aluminum pie pan

WHAT YOU WILL NEED

• ½ Recipe Roll Out Dough of your choice enough for a single crust pie (1 disc)

• About 4 cups fruit (berries, or sliced apricots, peaches, nectarines, or plums)

• 2 tablespoon tapioca starch/flour or ¼ cup flour

• ¼ cup (50 g) sugar (brown, white or mixed) to taste, depending on sweetness of fruit

• ½ teaspoon cinnamon

• A very small grating of nutmeg

• A small pinch of salt

• A small squeeze of lemon or lime

• Demerara or other sugar to sprinkle on top

HOW TO MAKE IT

1. Make dough for a single crust pie, and set in the fridge to chill.

2. Preheat the BBQ grill to 400°F (205°C). Place a large reusable aluminum lasagna pan upside down on the grill while preheating.

3. In a medium bowl, place fruit, sugar, cinnamon, nutmeg, and lemon or lime juice. Mix with a spoon or rubber spatula to combine. Set aside.

4. Roll out dough to approximately a 12” (30 cm) circle, and place in a 9” (23 cm) disposable aluminum pie pan. There will be about a 2” (5 cm) overhang.

5. Place fruit filling in dough evenly.

6. Fold the overhang towards the middle of the filling, making pleats as you go. There should be an opening in the center showing the fruit. Sprinkle with demerara sugar.

7. Place filled pie pan on top of the pre-heated lasagna pan.

8. Close the grill top, and bake for 20-30 minutes, checking frequently. It is done when the crust is brown and the fruit is bubbling.

9. Cool and enjoy with ice cream.

Link to Full List of Recipes

I’m working as hard as I can to bring you content with photos, stories, recipes and more and I hope you enjoy it and find it worthwhile. I do keep in touch regularly with other food writers here and we are ALL losing paid subscribers. I totally get that this may be our current economy, everything going up in price and budgets being stretched…mine sure is! But IF you can, please oh please consider a paid subscription to my newsletter.
Every little bit helps.

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Stay at Pie Cottage

I am now hosting single women travelers and writers at Pie Cottage, my home in Port Angeles, WA. Currently available is one room with bath and convenience kitchen. For more information, drop me a line with the dates you are interested in reserving.

Tea with Kate at Pie Cottage

I am offering Tea with Kate at Pie Cottage! Gather around my table for baked goods and tea. The Piechiatrist (that’s me) is happy to answer your questions about pie or life. Email me with your preferred date and for more info.

Virtual Classes

There will be ongoing Virtual Classes.
More info here.

Private Pie Camps by Request

And if you would like to schedule a private Pie Camp for up to 2 people, email me and we’ll schedule a time to chat.

Kate McDermott’s Newsletter is AI Free

Tips are always welcome, too!

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This week past, I walked forty miles on streets and paths I’ve known since I was a girl.
All photos by me.

Stones and Hitching Posts

Gardens and Flowers

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Decades back I met Melissa, a wonderful woman who kept a small sheep farm about ten miles from Pie Cottage. I suppose one could rightfully call it a “yarn farm” for she grew her sheep for their wool which she then spun and wove. I always loved visiting her, driving down the dirt road to her place, seeing the flock of sheep on the east-side … sometimes with babies and sometimes newly shorn …

and the west-side where her orchard was with dozens and dozens of fruit trees … cherries both sweet and sour, berries, apples of many varieties, quince, plums, and pears, too. Close to the house was the vegetable garden out of which she ate seasonally.

Melissa also grew rhubarb … the biggest and best darn rhubarb I have ever had.

To me, Melissa was the model of a wise woman living life her own way. After she passed away, her son gave me a start of her rhubarb which I planted in my own vegetable garden. Every year the plant gets bigger and the harvest more abundant and this year is no exception. I pulled the first of it last week to share at Pie Camp in the pies we made.

Yesterday I harvested and whacked off the leaves from eight great big stalks and have tucked them in my suitcase. Yup, they’re heading out on a trip with me today and I plan on making a fresh rhubarb pie for the friends I will be visiting.

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So, as it is the season of rhubarb, I thought I’d link you to two posts I have previously written about one of my favorite things to grow, bake & cook with!

Here’s the savory and sweet lineup. ⬇️

SAVORY

• Savory Pork and Rhubarb Pie plus a Variation for Savory Rhubarb Cottage Pie

• Salad with Roasted Rhubarb, Goat Cheese, and Pine Nuts

• Sheila’s Rhubarb Chutney

• Roasted Rhubarb Ketchup

SWEET

• Rhubarb Tea Bread

• Rhubarb Tarts

• Rhubarb Buttermilk Cake

• Old Fashioned Rhubarb Pie

• And one more for Banana Rhubarb Pie which may sound weird but it is a wonderful combination that I learned about in Ireland.

Be sure to check out David Leite’s latest post which just happens to be on rhubarb, too and he’s included the rhubarb pie recipe and photo from Art of the Pie, too! Enjoy!

The David Blahg

9 Rhidiculously Rheliable Rhubarb Rhecipes

RHUBARB ALWAYS LOOKS slightly alarming to me…

Read more

a month ago · 29 likes · 9 comments · David Leite

P.S. I also tucked in two discs of frozen dough in my luggage too so I can make a pie first thing tomorrow morning!

P.P.S. Did you know that rhubarb is also known as “Pie Plant?” ⬇️

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Stay at Pie Cottage

Beginning the summer of 2026, I will be hosting single women travelers and writers at Pie Cottage, my home in Port Angeles, WA. There will be two rooms with baths and convenience kitchens available. For more information, drop me a line with the dates you are interested in reserving.

Tea with Kate

I will be offering Tea with Kate at Pie Cottage! Gather around my table for baked goods and tea. The Piechiatrist (that’s me) is happy to answer your questions about pie or life. Email me with your preferred date and for more info.

Virtual Classes

Of course there will be ongoing Virtual Classes.
More info here.

Private Pie Camps by Request

And, if you would like to schedule a private Pie Camp for up to 2 people, email me and we’ll schedule a time to chat.

If you enjoy this newsletter, might you take a nano-second and click the little heart to let me know you were here? It helps my ratings on Substack, too.
🩷 Thank you! 🩷

I’ve pretty much always made my living through my hands, first as a musician starting at the age of 15 and over the last nearly twenty years as a teacher of pie-making. In addition to working as an accompanist, coach, church musician, piano teacher and most recently pie-teacher and author, there were stints in-between as a paralegal in my 20s, PR professional, social media and event manager in my 40s and 50s. For a time I was womaning three nearly full time jobs … music, PR and pie … to make ends meet but by my early 60s I was able to pare it down to teaching pie-making and writing books.

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The final in-person Art of the Pie Camp was this week. A lovely blend of pie-makers from coast to coast gathered at Pie Cottage to make pie with me. As this was the final self-produced Pie Camp (they are now by special request only), I took extra time to share with campers as much information as possible during our time together about the basics of pie making, the craft of crust and fillings so that they won’t have to open a recipe book because they now know how to make Pie.

“Make another pie as soon as possible to practice the skills you learned today and then teach someone else to keep the craft alive.” I say this at all classes and, over the years, I’ve heard from so many pie campers that indeed they have done just that … teaching family, children, grandchildren, and friends how to make pie. It boggles my mind to think of just how many pie-makers, pie-eaters, and pie-seekers Art of the Pie has touched.

Yesterday my two 30” x 60”prep tables, where thousands of doughs have been rolled out, apples chopped for fillings, and lattice crusts made, moved out of the living room to make room for my grand piano to come back in to it later next month. I’ve been sharing my bedroom with it for years. This afternoon a friend came over to help me move the cartons and piles of scores, ensemble, chamber and sheet music all of which have been patiently waiting in the attic. I’ll sort and organize everything before placing on new-to-me used book cases recently bought from a friend.

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I played before I spoke and read music before I read English. Music truly is my mother tongue and I’m looking forward to getting my fingers back onto the keys.

Am I done with pie? Not by a long shot.
There’s so much more to come!

What’s Next at Pie Cottage?

Stay at Pie Cottage

Beginning the summer of 2026, I will be hosting single women travelers and writers at Pie Cottage, my home in Port Angeles, WA.1 There will be two rooms with baths and convenience kitchens available. For more information, drop me a line with the dates you are interested in reserving.

Tea with Kate

I will be offering Tea with Kate at Pie Cottage!2 Gather around my table for baked goods and tea. The Piechiatrist (that’s me) is happy to answer your questions about pie or life. Email me with your preferred date and for more info.

Virtual Classes

And of course, there will be ongoing Virtual Classes.
More info here.

Private Pie Camps by Request

If you would like to schedule a private Pie Camp for up to 2 people, email me and we’ll schedule a time to chat.

Kate McDermott’s Newsletter is AI Free

I set the kettle over the flame, squeeze a lemon for juice, put it in a mug with honey and when the water is hot pour it over and stir with a spoon. I pick up my current read, walk outside onto the deck that yesterday I swept clean after clearing it of leftover winter stuff, and sit down in a chair to enjoy the morning. I sip, read, listen to birds, and read some more. A friend pops into my mind so I call. It’s nice to hear a voice instead of typing and seeing three little dots on the screen when they are typing back. Time for breakfast … a vanilla blueberry smoothie. Then I spend five minutes checking and answering emails and set it down.

I put on my boots, sunhat and dark glasses and mow the grass. After Mr B and I walk to the overlook. It’s clear out to Vancouver Island and I can see Mt Baker and the Cascades, too. When home, I put my collected glass in the car and drive to the recycle station at the landfill.

Home again and time for elevenses … a cup of tea and a piece of dark chocolate … ok, if I’m being honest with you it is two pieces. More chores and time for lunch … salmon with feta and balsamic on top of baby lettuce. Yum.

Mr B and I head out for groceries. We stop at a few second hand stores along the way. I follow the signs for an Estate Sale but can’t find it. I’d like to get a smaller sofa … a love seat might do but none today.

Back home, I feed Mr B supper and stow away the groceries. I’m still full from lunch so no supper for me tonight. The sun is still shinning so we walk to a nearby friend’s house. We sit outside for conversation over a glass of white wine.

Another five minutes checking and answering email. Ten minutes total is all that is needed.

The sun has now set. The sky is clear and there will be stars tonight. Later Mr B and I will head back to the overlook to see them but now he is curled up next to me on the couch. My book is calling. So is another cup of tea.

It was a good day.

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Learn

I’ll be teaching two virtual baking classes in May. More info at links below.

Sunday May 3 9AM Pacific/Noon Eastern: Rugelach

Sunday May 17th 9AM Pacific/Noon Eastern: Bee-Sting Cake (Bienenstich)

It takes all of us to build this community so please do tell your friends about my newsletter so I can increase my readership, too.

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Tips are always welcome, too!

Kate McDermott’s Newsletter is AI Free

I enjoy going to estate, yard and garage sales. With patience and a little sleuthing I can usually find things I need that are in very good shape at a fraction of the cost of buying new. But sometimes the sales can be downright depressing especially when I see how a home has become a storage unit for piles of stuff that perhaps should have been let go decades ago. After the passing of owners, it is many times left to the next generations of family to deal with it.

I don’t mean to say that one should have only essentials. Far from it. I just really don’t want my family to have to deal with stuff that I don’t need anymore and they don’t want. Of course, there will always be a few things I can’t bring myself to let go of … at least yet … like “Blankie,” which I made for my son before he was born, covered him as a newborn and was carried and dragged around by him everywhere as a toddler. Now it’s remains are so thin and worn you can nearly see through it. But the memories? Oh, there are so many.

A few months ago, I shared some of my process of cleaning, and clearing out unused or unneeded stuff in my home and, for the most part, it’s going well. I have an ongoing cardboard container I call “the shedding box” and when it’s full it goes into the back of my car and taken to the local thrift store.

Yesterday, three dust-gathering knick-knacks went into the box … an angel, a garden gnome, a mother hen with chicks inside a plastic bag … and tomorrow they’ll go to the local thrift store along with other items already in it. The thrift store checks out everything brought to them, so if they don’t accept them, Plan B is to bring them home for a little burial in the garden and perhaps in five-hundred years they’ll be rediscovered as a treasure worth millions!

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What I’m Reading

The Velveteen Rabbit by Margery Williams

The classic and much beloved story of how toys become real was first published in Harper’s Bazaar in 1921.

In 1922 it was published as a book. Our family’s copy will always be on my shelf with the many others that I read to my son. I look forward to sharing them all with my grandbabe in the not too distant future.

What I’m Listening To

Listen to Meryl Streep tell the story of The Velveteen Rabbit accompanied by George Winston’s music. I loved listening to this with my kids way back when it came out in the 80s and am already playing it for my grandbabe.

Listen Here

Full List of Recipes

Link to Recipes

I turned over the completion of the bathroom addition to The Little House to the pros and it is really moving along now. It’s looking like it might be finished in the next month or two and now having the end in sight is wonderful! There is a convenience kitchen inside, too!

I would love to rent to single women travelers and writers who would like a sweet and safe place to lodge while visiting the Olympic Peninsula or looking for a writer’s retreat. Might that be you?

And finally, this newsletter is a big part of my livelihood and to keep it going I truly need your support in whatever way, paid or free, fits for you.

While it was baking I headed over to my local library’s website and found the series “A Taste of History” which I could stream online.1 One of the episodes included gingerbread so I decided to watch it. I learned quite a bit and I wanted more so while the loaves were cooling I searched the internet and learned not only about gingerbread but about the American Revolution.

A Brief History of Gingerbread

Christopher Ludwick is credited with bringing gingerbread to the colonies. He was born in 1720 in Germany and learned the craft of baking from his father who had a successful bakery in Giessen, Hesse-Darmstadt, Germany. Christopher’s mother died when he was 12 and at 14 his father sent him to a Free School where as many as 300 students were taught by just two teachers! This experience inspired him to help disadvantaged children in Philadelphia later in his life.

When he was 17, Christopher enlisted in the Austrian Army as a baker but three years later in 1740 he became a prisoner of war. To avoid imprisonment he enlisted in the Prussian Army, serving for two years before traveling to London for the first time in 1742 where he enlisted in the Royal Navy…again as a baker. He served on the HMS Duke of Cumberland traveling through China, India and the East Indies. When he returned to Germany, he learned that in 1745 his father had passed away. He was left his father’s estate and returned to London where he lived the good life and, unfortunately, squandered most of it away. He then joined the British merchant navy from 1745 to 1753 visiting Ireland, Holland, the West Indies and the continental North America.

At the end of those years, and now speaking English well, Ludwick landed in Philadelphia where he saw the need of confectionaries and bakeries. He returned to London to improve and refine his baking skills and returned to Philly in 1755 along with a collection of baking equipment from England that was not available in Pennsylvania. He opened a high-end bakery, two blocks from The City Tavern (which closed in 2020 due to the COVID pandemic), and specialized in confections and gingerbread made in molds he brought back from London. He also became a strong supporter of the Whigs and resistance and opposition to general oppression and hierarchical privilege.

In 1776 he enlisted in the Continental Army and, as a spy for George Washington, successfully convinced mercenary Hessian soldiers to become citizens. He also was appointed Superintendent of Bakers for the Continental Army. The soldiers had “complained incessantly about the poor quality of bread until Ludwick provided his services,” and troop movements were coordinated around his whereabouts so Washington’s army had a steady source of good food and bread when possible.2 He did this at his own expense, too!

Ludwick asked to retire at 61 but Congress ignored his request and he continued to serve. They did award him $200 but that was a far cry from what he had contributed financially and personally to the cause. When the British were finally defeated, Washington asked him to make six thousand pounds of bread for the defeated forces. “Let it be good, old gentleman,” he expressed to Ludwick, “and let there be enough of it, if I should want myself.”

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Ludwick’s early educational experience of 300 students being taught by just two teachers inspired him to help other children and for over two centuries the The Christopher Ludwick Foundation “advance(s) the education of poor children in the City of Philadelphia.”

Recipe: Chef Al Brown’s Best Gingerbread in the World

This recipe makes two loaves, one to eat while still warm and one for the freezer. Chef Brown says the recipe is a knock out and I agree.

Chef Brown calls for 1/2 teaspoon of “mixed spice” in his recipe and, as that is not available in my area, I’ve adjusted the recipe to include allspice and clove in addition to the other spices called for. I had a can of Lyle’s Golden Syrup tucked away on a pantry shelf but you could probably substitute light corn syrup. A quick web-search also brought up some recipes to make your own golden syrup using just sugar, water and lemon which I may try for the next go around. I hope you like this bread as much as my family and friends do.

Tips are always welcome, too!

The flowering currant outside is buzzing with bees. My white comforter airs outside in the sunshine. Tonight I’ll place it on top of clean sheets and lay my head on a pillow scented with spring

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What I’m Listening To

Suite for Flute & Jazz Piano
Claude Bolling & Jean Pierre Rampall

A beloved friend of many years passed away last week. I remember how joyous it was to speak from our hearts as we played music together, she on the flute and me on the piano. Oh what fun we had.

What I’m Reading

The Calico Cat at the Chibineko Kitchen
by Yuta Takahashi, Translated by Cat Anderson

This book is a wonderful read especially if you have ever wanted to share a last conversation with a loved one.

Upcoming Virtual Classes for April

Register Here

Sunday April 12 at 9AM Pacific
Spanakopita: A Spinach and Cheese Pie in a Phyllo Dough Crust

Sunday April 19 at 9AM Pacific
Flamiche, A Leek and Cheese Tart from Northern France

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Experiencing two-weeks of island life at my sister’s St Croix home was a dream! Here’s a photo right after I stepped off the plane after twenty-two hours of travel to get there.

The next morning, after a little breakfast, we visited the St George Village Botanical Garden. Without planning, I had dressed in harmony with a sculpture in residence.

The following day we set off on the first of many visits to beaches on the island.

We stepped aboard a tall ship for its last of the season sunset sail before it set sail to Boston the very next day.

We visited the farmers market each Saturday and brought home produce for the week…

and I found a little bear for my grand.

I love visiting Point Udall, the easternmost point of the United States and we went several times during the day and at sunset.

We hiked up Mount Eagle the highest point on the island to see the beautiful view.

I baked a few treats with fresh tropical fruits.

Another day we went on a tour of Prosperity Farm Distillery and enjoyed a tasting of the artisan craft gins that are made there, too.

After the tour, we drove up and over the island through the rain forest and some very big kapok trees.

One evening Helen’s husband brought home some fresh colorful fish…

and my sister prepared a feast. Yum!

I ate carambola which is also know as star fruit…

and even taught a virtual mango chiffon pie class on a make shift computer camera stand!

The day before I left there was a last visit to my favorite beach which we now call “Kate’s Beach” as I love it so much.

A 71-Hour Journey Home

I thought twenty-two hours to get to St Croix was quite something but that was nothing compared to the seventy-one hours it took to get home when my flights were delayed due to winter storms. Everyone I met along the way was taking it in stride. During my looooong layover in Miami, I walked a total of 9.5 miles, window-shopped, chatted with shopkeepers, wait staff and food vendors, and met folks I never would have before had my planned flight connections been seamless.

As tiring as this could have been, the long journey gave me an opportunity to practice patience and, with the addition of off and on layover dozing plus a good night’s sleep in a hotel near SeaTac when before I continued on to Port Angeles the next day, I was more rested than I thought I might be.

Home Again

When I walked in my door at Pie Cottage, I was greeted by my beloved family and a very wiggly, jumping for joy, tail wagging Mr B!

It feels good to be back. I’ve eased back into my life here pretty seamlessly, babysitting my grandson three days a week, bundling up to take walks with Mr B in the March winds, baking and cooking, teaching pie-making workshops, watching the pink tulips pop their pretty petals open under the flowering plum trees, and dreaming about the wonderful days with my sis.

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A Few Last Thoughts

Flying was so different prior to 2001. I remember being able to buy a ticket at the airport on the day of travel, changing flights to an earlier or later one without huge penalties or the remainder of my flights being cancelled. I could carry on a guitar or hammered dulcimer, food and bottle filled with water from home, and I never worried about the Swiss army knife I carried being confiscated if I forgot it and left in my purse. No need to tell you how stressful all of this is now as you know, too.

I feel lucky that I was able to get through the TSA checkpoints fairly quickly even with a two-hour wait to re-check my bag in Miami for the Seattle flight when I learned it was not booked all the way through to Seattle. It’s seems like child’s play compared to six-hour waits at some airports now. ⬇️

Paying ICE agents to stand around terminals scrolling on their phones while unpaid TSA agents and their families are struggling to survive is unconscionable. TSA should be funded NOW.

Tips are always welcome, too!

I’ve always worked as an independent artist and there’s no golden retirement waiting for me so I’ll be working in some way, shape and form all my days. That being said, I can’t tell you how much it means to me that you support my work.

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Link to Full List of Recipes and LOTS of Pies!

I am on St Croix, an island full of trees, bees, beaches and breezes. It’s my third time here to visit my sister Helen in the Virgin Islands and we’re both taking time off from our busy lives to chill. During the twenty-two hours of travel it takes to get here I receive a text from my friend Marissa who writes,“Now: My cheap advice is not to watch ANY OF THE NEWS, and instead make sure you have a few books and charged headphones and a list of music and knitting and whatever so that you can relax. The rest of us will watch the news for you.” I have them all plus my computer so I can broadcast a class live this coming Sunday right from Helen’s kitchen.

This morning I open the page in one of the books I’ve brought with me and read, “It’s a mad world and when you become slightly detached it seems even more mad than usual,” 1 and I think how easy it is to become mired in existential dread. It’s not that I’m ignoring what is going on in the world theater. I feel it is absolutely imperative for us to stand up and say No Kings with strength. It’s important to find a balance as we stay strong. I’ve included a few ways that you might consider below.

Find A No Kings Event Near You

Nice Things To Do

Food Banks: Please consider making a tax-deductible donation to your food bank. My local food bank prefers monetary donations so they can buy cases of food at a wholesale rate and my dollars will go further than what I can buy for them.

Shop Locally: Support your local farmers markets, stores, food trucks and restaurants.

Support Your Library: Join and donate to your local ‘friends of the library.”

4-Legged Friends: Remember to donate to the animal shelter in your community so our four-legged friends awaiting their forever homes can be fed, too.

Be a Good Friend: If you know someone who is feeling frightened, anxious, and alone, commit to communicating with them daily by phone, text, or email. Share updates about your day; what you are cooking and baking; books you are reading; music you are listening to; and words of encouragement to let them know that you are there for them.

Keep Busy: Pull out your art, craft, knitting and sewing supplies. Make potholders. Weed the garden and get the soil ready for spring planting.

Baking and Cooking Therapy: I find comfort in baking and cooking for others plus it’s a sweet way to pay it forward.

Be Kind To Yourself: We often treat others more kindly than ourselves, so don’t forget that doing something nice for yourself is important, too.

Be Healthy: Take walks, ride a bike, look at the sky, get vaccinated, wear a mask when needed, don’t forget to wash your hands, eat well, keep hydrated, limit digital media especially before bed, read books.

And always remember… smile at the next person you see.

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P.S. I’ll be taking next week off so see you when I get back!

Substack Friends

Join me live tonight, March 10 at 8:30PM Eastern when I join and as a special guest talking Pot Pies.

Join the Live at 8:30PM Eastern

A Chat with Betty Williams and Me

Click on the link below to catch the chat and I had recently about pie and life.

Betty Eatz Newsletter

Art of the Pie with Kate McDermott

Hi friends, and welcome to the Betty Eatz Podcast! In every episode, you’ll hear the story behind your favorite food writers, recipe developers, food bloggers, and cookbook authors. Plus, you learn about identifying good recipes and avoiding untested AI-created disasters…

Listen now

3 months ago · 2 likes · Betty Williams

COMING UP

Pi (π) Day is coming!

March 14 is Pi (π) Day, a day founded by Larry Shaw, a physicist at The San Francisco Exploratorium in 1988. It is a special day that pie makers and eaters around the world just love to celebrate with sweet, savory or a pizza pies.

Pi Day is the birthday of Albert Einstein, one of the greatest physicists of all time and also the death day of Stephen Hawkings, the great theoretical physicist and cosmologist. Along with sweet, savory and pizza pies, it is a day to celebrate math and science, those who are endlessly fascinated by these subjects, and how introducing children to them and making them a part of their lives at an early age is so important. I’ve linked below to a piece I wrote in 2022 with a Musical Interpretation of Pi, books about Pi and all sorts of facts I think you will find interesting.

St Patricks Day Pie

St Patricks Day is right around the corner and I’ll be celebrating in some small way on the island. If you’re looking for a pie to make, here’s one I created years ago to honor the day. It’s a version of Chess Pie with the addition of an Irish creme liqueur and one that is quick and easy to make.

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Tips are always welcome, too!

Many of us have nifty tips that save time. Here are a few of my favs.

Save Parmesan Rinds for Seasoning

Save Parmesan rinds and store them in a sealed bag or container in the freezer. Pop one or two into a broth, soup or stew for a delicious rich flavor.

Dress the Bowl First

For a well-dressed salad, pour a tablespoon or so of dressing in the salad bowl before adding greens and other ingredients. Add a bit more on top and then toss.

Protect Pie Tops with a “Sunbrella”

Place a sheet pan on the rack above the pie during the bake. If needed, remove it towards the end of the bake to attain the color you like.

How to Revive Wilting Basil

Fill a bowl with cold water and ice cubes. Add basil and soak for 15 minutes or so. Remove basil, shake off water and dry before using.

How to Slice a Number of Cherry Tomatoes at a Time

Here’s a kitchen tip given to me by a dear friend of many years.

What You’ll Need

• 2 plastic tops from large yogurt containers or others, same size

• One serrated or other sharp knife

• As many cherry tomatoes as will fit on one “inside” plastic tip

How to Do It

1. Place one plastic top of a container, open side up, on a flat surface.

2. Fill that space with as many cherry tomatoes as will fit.

3. Top the tomatoes with the other, same-size container top, with edges down.

4. Press on that top and, holding the knife horizontal with the open space showing the tomatoes, slice all the cherry tomatoes straight across. In one quick action, all the tomatoes are easily cut into two pieces!

SAVE THE DATE!

Tuesday March 10 at 8:30 PM Eastern/5:30 PM Pacific

I’ll be making a special guest appearance during and ’s Pot Pie chat Live on Substack. Here’s the link to save to your calendar to you can tune in for the fun! https://open.substack.com/live-stream/125361

LIVE CLASS: Mango Chiffon Pie

March 15 Noon Eastern / 9 AM Pacific

This class will be taught live from St Croix USVI via Zoom! We’ll learn about mangos and how to tell if they are ripe, make a delicious mango chiffon filling that will go into a press-in crust and topped with a flavored whipped cream. This pie can be made with fresh or frozen mango and enjoyed by those who are both gluten-free and gluten-full!

• $50 includes lifetime access to the video replay.

• Email me if you would like to register and I’ll send you the details of how to pay.

Nice Things To Do

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“You’re . . . in . . . the . . . Dol . . . drums,” wailed a voice that sounded far away.

He looked around quickly to see who had spoken. No one was there, and it was as quiet and still as one could imagine.

“Yes . . . the . . . Dol . . . drums,” yawned another voice, but still he saw no one.

“WHAT ARE THE DOLDRUMS?” he cried loudly, and tried very hard to see who would answer this time.

“The Doldrums, my young friend, are where nothing ever happens and nothing ever changes.”

This time the voice came from so close that Milo jumped with surprise, for sitting on his right shoulder, so lightly that he hardly noticed, was a small creature exactly the color of his shirt.

“Allow me to introduce all of us,” the creature went on.

“We are the Lethargarians, at your service.”

Milo looked around and, for the first time, noticed dozens of them—sitting on the car, standing in the road, and lying all over the trees and bushes. They were very difficult to see, because whatever they happened to be sitting on or near was exactly the color they happened to be. Each one looked very much like the other (except for the color, of course) and some looked even more like each other than they did like themselves.

“I’m very pleased to meet you,” said Milo, not sure whether or not he was pleased at all. “I think I’m lost. Can you help me please?”

“Don’t say ‘think,” said one sitting on his shoe, for the one on his shoulder had fallen asleep. “It’s against the law.” And he yawned and fell off to sleep, too.

“No one’s allowed to think in the Doldrums,” continued a third, beginning to doze off. And as each one spoke, he fell off to sleep and another picked up the conversation with hardly any interruption.

“Don’t you have a rule book? It’s local ordinance 175389-J.”

Milo quickly pulled the rule book from his pocket, opened to the page, and read, “Ordinance 175389-J: It shall be unlawful, illegal, and unethical to think, think of thinking, surmise, presume, reason, meditate, or speculate while in the Doldrums. Anyone breaking this law shall be severely punished!”

“That’s a ridiculous law,” said Milo, quite indignantly. “Everybody thinks.”

“We don’t,” shouted the Lethargarians all at once.

“And most of the time you don’t,” said a yellow one sitting in a daffodil. “That’s why you’re here. You weren’t thinking, and you weren’t paying attention either. People who don’t pay attention often get stuck in the Doldrums.” And with that he toppled out of the flower and fell snoring into the grass.

Milo couldn’t help laughing at the little creature’s strange behavior, even though he knew it might be rude.

“Stop that at once,” ordered the plaid one clinging to his stocking. “Laughing is against the law. Don’t you have a rule book? It’s local ordinance 574381-W.”

Opening the book again, Milo found Ordinance 574381-W: “In the Doldrums, laughter is frowned upon and smiling is permitted only on alternate Thursdays. Violators shall be dealt with most harshly.”

“Well, if you can’t laugh or think, what can you do?” asked Milo.

“Anything as long as it’s nothing, and everything as long as it isn’t anything,” explained another. “There’s lots to do; we have a very busy schedule —

“At 8 o’clock we get up, and then we spend
“From 8 to 9 daydreaming.
“From 9 to 9:30 we take our early midmorning nap.
“From 9:30 to 10:30 we dawdle and delay.
“From 10:30 to 11:30 we take our late early morning nap.
“From 11:30 to 12:00 we bide our time and then eat lunch.
“From 1:00 to 2:00 we linger and loiter.
“From 2:00 to 2:30 we take our early afternoon nap.
“From 2:30 to 3:30 we put off for tomorrow what we could have done today.
“From 3:30 to 4:00 we take our early late afternoon nap.
“From 4:00 to 5:00 we loaf and lounge until dinner.
“From 6:00 to 7:00 we dillydally.
“From 7:00 to 8:00 we take our early evening nap, and then for an hour before we go to bed at 9:00 we waste time.

“As you can see, that leaves almost no time for brooding, lagging, plodding, or procrastinating, and if we stopped to think or laugh, we’d never get nothing done.”

“You mean you’d never get anything done,” corrected Milo.

“We don’t want to get anything done,” snapped another angrily; “we want to get nothing done, and we can do that without your help.”

“You see,” continued another in a more conciliatory tone, “it’s really quite strenuous doing nothing all day, so once a week we take a holiday and go nowhere, which was just where we were going when you came along.”

― Norton Juster, The Phantom Tollbooth

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Can’t sleep? Try one of these.

Steamy Milk

• 1 cup milk

1. In a small pot place the milk. Heat over low heat for a 2-4 minutes. It’s ok if it steams and trembles a bit but don’t let it boil.

With Cardamom and Honey

Add

• A generous pinch of ground cardamom (about 1/8 teaspoon)

• Honey to taste

1. Add cardamom to milk while it heats.

2. Put honey in the bottom of your mug, add the steamy cardamom milk and stir to mix.

With Vanilla and Maple Syrup

• 1/2 teaspoon vanilla extract

• 2-3 teaspoons maple syrup (depending on how sweet you would like it)

• A little pour of whiskey (optional)

1. In a small pot place the milk. Heat over low heat for a 2-4 minutes. It’s ok if it steams and trembles a bit but don’t let it boil.

2. Put vanilla, maple syrup and optional whiskey in a mug, add the steamy milk and stir to mix.

Link to Full List of Recipes

Nice Things to Do

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—Gladys Taber, Stillwater Sampler (1959)

Pie Days?

February 20 is Cherry Pie Day and no I didn’t make a cherry pie that day. I’ve always found it rather odd that particular pies are celebrated on days that are way out of season. Aside from the story of George Washington telling his father he couldn’t tell a lie and that he had chopped down the cherry tree, cherry blossoms aren’t in their full glorious bloom now and the round red fruits won’t come in to their own until June.

Rhubarb, also known as ‘pie plant’, doesn’t show any signs of growth in my neck of the woods on January 23rd which is marked as Rhubarb Pie Day.

And other than berries that are in the freezer from last summer’s harvest, I have no fresh blueberries to put into a pie filling on April 28 Blueberry Pie Day. Having lived on a blueberry farm for nearly two years, I learned that the late August blueberries were often the sweetest.

A few other pie celebrations that will be coming up soon are Banana Cream Pie Day on March 2nd, British Pie Week celebrated the first full week of March and, one of my all time favorites, Pi Day … as in 3.14 … on March 14 when many pull out their favorite pi(e) puns.

Who was the fattest knight at King Arthur’s round table?
Sir Cumference...
He ate too much Pi…

What’s wrong with the equation ‘pi r squared?’
Pi are round. Cake are square.

A Spring Weather Report

At Pie Cottage, Spring is popping up all over which weather-wise can be something like morning sun shinning brilliantly on snow-covered mountains and spilling through windows, gray clouds and heavy rain that soak through my pants and shoes on walks with Mr B, afternoons of bright blue skies, a surprise of hail, nights full of stars and ALL of this can be in one day.

Back in the early 1980s, when I still had a TV, I remember watching a news feature about climatologists who worked at NOAA in Seattle. It was considered one of the ultimate positions to land and, because the weather changed so often in a day, they had a dart board with snow, rain, wind, hail, sun and such on it that was sometimes more accurate than their predictions.

Even with weather apps, I find going outside more accurate like today when the app said no rain when it was actually raining buckets!

The Bees are Back!

Flowers are popping up around corners here, too. I’m seeing more blooms each day plus the buzz of bees as they begin their work of gathering nectar and pollinating blossoms.

These lovely special hardworking creatures are responsible for our food including the sweet fruits that will be coming to visit a few months from now like much honored guests.

If you read Arnold Lobell’s Frog and Toad books you may recall Frog telling a depressed Toad, who must have had SAD, that Spring is just around the corner. The two friends run out the door to find the first lovely spring flowers that have bloomed just around the corner.

So, get outside if and when you can, dear friends. Find a bloom around the corner. Pour over seed catalogs and plan your garden if even that be a windowsill with an herb pot or two. I guarantee it will bring a smile to your face.

P.S. I’d love it if you would click on the little 🩷 to let me know you were here. And a cup of tea is always welcome, too.

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WHAT I’M BAKING

Vanilla Cream Tart Topped with Berries or Whipped Cream

This is a favorite dessert at Pie Cottage. The filling goes into a blind baked or pressed-in crust and is topped with berries or a sweetened whipped cream.

Link to Full List of Recipes

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Yesterday we have the first snow of the season!

It’s also the day a friend and I travel to the NW Flower & Garden Show something I haven’t been to for, well let’s see now, twenty-five years! This requires a near two hour drive to the ferry but, as my friend has lots of experience driving on snow and ice, I’m not worried at all. We arrive at the terminal, park the car, walk on the boat and seat ourselves by a window to enjoy a view of white caps on the water and both the Cascade and Olympic Mountains blanketed in white.

One of my cardinal rules for travel, especially when I am with someone else, is to make sure I stay fed and hydrated lest I get peckish. This reminds me of an amazing conversation I had a few years ago in Ireland when needing to stop for tea and a snack.

But I digress.

The night before leaving for Seattle, I pack meals for myself, place them into the fridge and in the morning tuck them into my day pack … yogurt with sliced bananas for breakfast, leftovers from a spicy casserole topped with a cheddar cheese biscuit for lunch, and black beans & brown rice with avocado and salsa for dinner.

When I’m ready for breakfast on the boat, I break out the yogurt and bananas and finish near to the time we are about to dock. My phone app shows it to be about a 25 minute walk to the show venue. To ready myself for the walk, I pull another warm layer out of my pack and put it on along with gloves, hat and knit scarf and off we go.

Now, I should know by now that map app directions often take round about routes especially when one’s mode of transportation is by foot. I lead us along following the map’s prompts and arrows but it does take us a rather long and scenic route which is probably twice as long had we just done it on our own. Once we arrive, it’s time to take off a few layers, tuck them back into my pack and head inside.

That last show twenty-five years ago is the first one after 9/11. At that time I am very involved with one of Seattle’s P-Patch community gardens and to honor that day the garden’s site coordinator has the idea to create one of the BIG show gardens. The garden’s theme is When Words Fail.

With the help of many, we create a peaceful secluded garden that includes a small bench just for one that is placed under a foliage covered arch looking out on to a small grassy area surrounded by plants, rocks and small trees. My task is to fill the bench with solo instrumental musicians for the entire five days of the show playing in one hour segments. The show had never allowed live music to be part of a garden exhibit before but after we explain how music is part the theme we are given the nod to go ahead.

I set up a schedule sheet and start making phone calls to NW musicians I know. The response is so very positive and, as the word spreads, the blanks begin to fill with violinists, flutists, guitarists, cellists, a native American drummer and more all playing music to ease heartfelt sorrow. Soon I have a waiting list of performers! I recall feeling a reverence spreading through the entire convention center during the show itself. Many who stop by share stories of that day, of loved ones lost, and how much this one garden exhibit means to them.

Twenty-five years later the show has changed. There are fewer large garden exhibits and more vendors but even so I enjoy my walk through it all and remember what an honor it is to have been part of a such an amazing experience twenty-five years earlier.

When ready to leave, we suit back up in our warmies and walk a much easier and more direct path back to the ferry.

The most humorous moment of the day happens about fifteen miles from home when the car is pulled over by a state patrol officer. Now being pulled over for traveling just a wee bit too fast may not seem humorous especially when my friend can’t find her driver’s license but read on.

As she searches and searches I turn to the officer who is standing by my passenger side window and ask, “Could she just borrow mine?” There is a moment of pause followed by a smile as he replies “I’ve never heard THAT one before.”

At last the license is found tucked inside the pocket of her big puffy coat which truly is more like a wearable sleeping bag and is handed over to the patient, polite and very good natured officer.

Before we head back onto the road, I turn to the officer once again and say,“Thanks for your good sense of humor today, too.” He gives another smile in return and off we go.

Welcome to my new subscribers and many thanks to all who liked, shared and commented on my recent post. It means a lot of have you here!

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What I’m Listening To

Gardens of Hope by Frank Smith

Frank was one of the first people to say “yes” and offered to play one time slot each day. He passed away in 2020 but his music and inspiration continue to bring peace and serenity.

Sunday Morning Bake with Kate

I will be announcing two new sessions for March this weekend! Watch for info to come with details and how to register.

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Substack is my home and as a one-woman show, writing, copy editing (which I admit I’m not great at), recipe development, photography, commenting, chats and brainstorming with myself to keep it all going can be a lot. Sure I would be honored if you would consider a paid subscription but paid or free the most important thing to me is that you are here.

🩷 I Need Your Help 🩷

So, my friends, to grow my subscription base, I need a little help from you. If you enjoy or find meaningful something I’ve written, it would mean a lot to me if you would like, post, share, link and recommend it on your own social media platforms so Substack’s algorithms will “see” me. Sharing with family, friends and neighbors would be wonderful, too. 🩷

A Reminder of Who I Am and What I Write About

I’m an elder-crone-wise woman or whatever you want to call one who has stopped caring about wrinkles and silver hair. I write of my Pie Cottage home, garden and apple orchard, walks, recipes to cook and bake, books I’m reading, music I’m listening to, my beloved dog Mr B and thoughts about aging as gracefully as I can. I feel that it is important to pass on as much as I can about what I have learned, what I care about and in what I believe.

My hope is to provide a place of hope, joy and encouragement for all, and no matter what these challenging times bring I will continue to write from my heart.

With much gratitude and love,

Well, that was fun!

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Another time I have some sweet green seedless grapes that need to be eaten up and apples. I love both apples and grapes putting them together in a filling? Apples with quince, cranberries, pears, or walnuts? Yes, but grapes? Well, nothing ventured, nothing gained. I follow a simple formula for pretty much any fruit pie and that’s what I do.

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Fruit, Sweetner, Seasoning, Thickener

Fruit: For a 9” deep dish pie dish I need 6 cups of fruit more or less. I cut up the apples, slice the grapes in half and put both in a mixing bowl. The red and green combination looks like a festive winter holiday. Fun!

Sweetener: Although white sugar could do, I reached for brown sugar this time and put in about 3/4 cup.

Seasoning: This can be allover the map and the variations are endless. This time I add a pinch of salt, 1 teaspoon of cinnamon, 1/2 teaspoon of cardamom and 1 tablespoon of apple cider vinegar.

Thickener: Grapes are really juicy so a generous tablespoon of quick cooking tapioca seems in order.

Mix Together: I stir everything around in the bowl, take a taste and adjust sweetener and seasoning. When I arrive at the place where I want to take a second taste, I know I’m there so I set the filling aside and roll out the dough.

Dough

Make: Making dough should really go at the beginning while I’m making the filling but as I often have dough on hand in my fridge, I can start with the filling. Recently I find French T65 or T45 in the bulk section at my local natural foods store and I’m loving playing around with them. A dough can be a vehicle for flavor too so, if it might fit with the filling, I may add a teaspoon or so of cinnamon, cardamom, ginger or something else that strikes my fancy. Once the dough is made, I wrap it and place it in the fridge for a little chill … two hours is great but 20 minutes is the minimum for it to chill down and the gluten strands relax.

Roll: Once the dough is made and chilled I roll it out, gently lay it in the pie dish and roll out the top dough. It will wait on the counter while I take a big wooden spoon and give the filling another turn around in the filling bowl. It’s ok to take another taste now, too.

Putting It Together: The giddy green grape and red apple filling gets spooned into the waiting pie shell and dots of butter go on top. Those who know me well have heard me confess that often I forget to do this. The pies don’t complain and neither do those who eat them but as I like the yum that extra butter gives, I do try to remember to put it in. Then I carefully place the second dough on top.

Edges & Vents: There are so many options here I wrote an entire section about edges and vents with photos in Pie Camp. The classics are trim and fold the edges, give them a flute with your fingers, or press with a fork on the dough edge without going all the way through to the edge of the pie plate. As for vents a pie needs to have a way to let out the steam as do we all. I’ve always felt they are a pie maker’s signature, too, so make this a moment to vent an appropriate and creative manner.

Chill: The pie needs a little chill time and after all that fun I do, too, so the pie goes into the fridge for another 30 minutes while preheat the oven to 425F, tidy up the kitchen, and have a cup of herb tea.

Bake: Refreshed and ready, the pie goes into a preheated oven, generally that’s about one hour. 20 minutes in I reduce the temp to 375F and 20 minutes after that I check to see how the pie is looking. That’s also when I carefully pull it out of the oven, place it on the stove top, close the oven to keep the heat inside, brush the top crust with an egg wash, sprinkle sugar of choice on top, and place it back in the oven to finish up. When I see steady bubbling coming through the vents, and maybe a little steam, it’s done. But, if it looks like it needs to go longer, I may loosely cover the pie-top with a piece of vented foil so it won’t get overly brown or burned.

The Sizzle Whump: Now it’s time to take a beautifully golden brown creation out of the oven all, pull back my hair, get my ear down close to the pie-top and listen for a ‘sizzle-whump.’ The ‘sizzle’ is the fat in the dough singing to me and the ‘whump’ is the filling reaching a high enough temperature to send up bubbles to ‘whump’ the underside of the upper crust.

Let It Cool: I know, I know. It can be really hard to let a pie cool long enough. If it gets cut too soon, the filling may not have set up. So, ‘young grasshopper,’ waiting is a great opportunity to practice patience.

A few hours later I cut

plate and and take a bite.
Yup, it’s a good one.

And, that’s how I do it!

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What I’m Listening To

Beating Heart by Maire Brennan

Here’s a favorite from years ago. I love the percussion in this which makes me want to dance around my kitchen but at my age I have to make sure I don’t throw out a hip!

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A Joyful Walk

On Sunday’s walk with Mr B I found definite signs of Spring everywhere! Like a giggling baby, snowdrops are popping up.

It would be shame to miss the tiny iris by my front gate since their bloom lasts only a day or two.

Yellow crocus are definitely part of the Agenda of Joy.

As are the lavender crocus by my fence. Can you see the tips of tulips leaves near them? Oh the joy that awaits their bloom.

I looked up to the beautiful blue sky day with whisps of white clouds and saw catkins emerging on this tree. Do forgive me that I don’t know what kind of tree it is. Perhaps you do? I can’t wait to see what awaits us today.

A Visit to Anne Belov

Spending time with friends, new and old, is another way to find joy and that certainly was the case when I visited Substacker Anne Belov of Friendly to Bears.

After learning on Substack that we both had played hammered dulcimer and probably were at a few music events at the same time in Seattle in the 80s, we decided a little face-to-face get together was in order. So, last month Mr B and I met up with her on Whidbey Island where she has lived for decades for lunch and a visit. She used to live in Seattle and work at one of the big companies there until she decided that life is too short to ignore the gifts with which she came into this life. So one day she said ENOUGH, packed up her stuff and headed for Whidbey. She has been following her passion and purpose as a gifted artist and writer ever since.

Anne has self-published a number of graphic novels in a series she calls ‘The Panda Chronicles.’ The cast of characters star Bob the Panda who, when not sleeping or eating bamboo, enjoys cake, especially cake with lots of frosting and Mehitabel the cat who is the adored and self proclaimed, Princess of the Universe. I’m reading Book 10 and I can tell you that Anne’s satire is very timely. “Wouldn't it be better if pandas could explain everything? Or even be in charge?,” she says.

And her art? Here are just a few of her pieces and there were some gorgeous works in process when she let me peek in her studio.

Anne’s Substack is Friendly to Bears which you may enjoy.

Friendly to Bears

Watching Paint Dry

I resisted the whole cell phone/computer thing as long as I could. I didn’t get an email account till around 2004 or 5, my first hand me down computer in 2005. I upgraded to an iMac in 2006 (which is still in service as my offline studio computer on which I view photos of images I paint from). I didn’t get a cell phone until 2007, after my disastrous December 2006 meeting of an icy road, an unseen ditch in the snow and my ankle. I didn’t have the internet at my house until 2011, but I checked my email once or twice a week at the library whether I needed to or not…

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4 months ago · 11 likes · 24 comments · Anne Belov

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P.S. There was a typo in last week’s Sugar Cookie recipe. The correct measurement is 1/2 cup (1 stick) unsalted butter, room temperature. It is corrected in the post.

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