Just a quick post to let you know you can find me on The Splendid Table this weekend. Lovely Lynne Rosetto Kasper interviewed me and made me feel so comfortable. Here’s the link. The interview with me starts around minute 27, but don’t miss Lynne’s reminiscences of Julia Child, David Leite on Nutella and Ted Allen. What glorious company.
I’m busy in the kitchen with fifty pounds of gorgeous organic tomatoes, eight pounds of haricot verts, three pounds of mirabelle plums and a little charcutepalooza project, coming soon.
xoCathy
{ 15 comments… read them below or add one }
Heard your interview…..wonderful to have a voice with the face. Both my husband and I listened. When you talked about the ‘pings’, we both smiled. We listen and count them together when I am canning.
I went to the farmers’ market today. Had a wonderful conversation with a third or maybe fourth gneration farmer in his 60′s. Purchased a box of canning tomatoes (my first). They are not quite ripe – but look great. This will give me a day or so to plot my canning strategy. I am so very happy! He called me “little girl”, which I hardly am, but enjoyed immensely. “What have you put up?” he asked. I went through my list: 7 day pickles, kosher dills, strawberry preserves, peach preserves and candied jalapeno peppers. He asked, “Well do like what you did?” YES I DO! “How long you been canning?” I replied, “One month.” “Well you don’t mess around….do you?” Nope, I guess not. I am intimidated by the tomatoes, but plunging ahead. Oh and this kind man thanked me for supporting local farmers. I thanked him for the bounty he has provided us all. Thank you, Mrs. W for giving me the confidence to plunge in.
Pam
And thank you, Pamela, for supporting local farmers! (I’m at least a 7th generation farmer, probably more)
Thank you!! I have a very good friend who works with me. Her husband is a farmer. I don’t know how he does it. This year is especially a good example with this terrible draught in the midwest. I admire the courage of our farmers to do this labor intensive work knowing in so many instances the success is in the hands of mother nature.
Thanks again,
Pam
Was so nice to hear your voice in my kitchen as we made Prune d’Agen Chutney, Tomoto Chili Jam & candied Reine-Claude & Vanille confiture. Love the deep jeweled glow of the jars!
Lovely interview and such inspiration! I have done some canning this summer…peach jam, champagne mango chutney, pear and cranberry chutney, and pickle relish. All small batches. Also canned some pears that were given to me. Lovely way to spend a Saturday. Always enjoy your posts and pictures.
I do a lot of preserving, but definitely could not have spoken as eloquently as you did, Cathy!
V
Just listened! Great job, as usual, Cathy!!!
Thank you, all. It was such an honor to be on the show – I’ve listened for years and have so much respect and admiration for Lynne’s easy way with an interview. The real delight, however, comes from reconnecting with old friends because they heard my rather distinctive voice through the radio.
Congratulations! Esteemed company, indeed – I am on my way over right now …
Great interview, Cathy! What a treat to hear that reassuring and knowledgeable voice on the radio.
Loved listening to you on the Splendid Table! You were so calm and knowledgeable, what a pro Cathy! Well done!
Thank you Carol and Jayne – for listening and leaving such reassuring comments!
As usual, I am late to the table. However, that don’t mean that I still cannot be thrilled to learn that you teamed up with the best great raconteur on food radio. Wow. Lynne is the best.
Bob, she couldn’t have been more wonderful to work with. I was star struck.
I have gravitated to doing freezer jam recipes the last few years (less intimidating to some), so had forgotten about the magical ping you mentioned in the story–sort of like the jars singing to you, isn’t it? Lovely interview–wonderful info, plus you have a great “radio” voice.