I can’t wait to see this book!

I like to put lovage in egg salad sandwiches and deviled eggs. A friend of mine sprinkles it on top of hot soups, so the soup steams the leaves.

Last Saturday I went to a talk about preserving given by Eugenia Bone. She was trying to get people to overcome their fear of using pressure cookers. I am quite fearful of them because when I was little one of our pressure cookers blew up in the kitchen. My mom never used a pressure cooker again. My memory is that she complained that there were shards of glass everywhere and “fish on the ceiling,” but looking back as an adult that just doesn’t sound right to me. How much glass could there have been? And, unless she was preserving tuna, who cooks fish in a pressure cooker? Fish cooks so quickly on its own. So, I am sure that I have conflated two completely different kitchen disasters in my mind, but the fact remains that I have to get over my fear of using a pressure cooker.