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Recipes to Remember: The Best Wedding Gift Ever · Family Tree Food Stories

0:00
Nancy: Hey there, friends.
0:01
Guess what?
0:02
you know, mistakes happen in the kitchen.
0:05
They happen everywhere.
0:07
And I am going to share a mistake.
0:09
It's a big one.
0:11
So, I just came back from a conference called PodFest, which there are like
0:15
several thousand podcasters there, and we're all just absorbing everybody's
0:19
energy and learning new things from one another that we share and exchange.
0:23
And there's always the story of the person who didn't press record.
0:27
And I said, well, I've never done that.
0:29
Well, guess what?
0:32
I just did that.
0:34
Thankfully, Meredith is here, our guest, to allow me to press record again, but
0:39
I am admitting my mistake, not in the kitchen, but certainly on the podcast.
0:44
So on that note, Sylvia, why you introduce our fabulous guest, Meredith Plante.
0:51
Sylvia: Yeah, we just had the greatest warm up act.
0:55
Nancy May: sure did.
0:56
Sylvia Lovely: And now we get to do it again, but it'll be even better,
0:59
Meredith and I got to know each other.
1:01
I don't know, Meredith, five years ago.
1:04
Sitting across the table from one another at a leadership meeting.
1:07
Oh.
1:07
And, I tell this story, and I won't mention the name, but this person's name
1:12
was mentioned, and we both rolled our eyes at exactly the same moment because
1:16
we didn't like that person, if you recall, and I knew we were friends for life.
1:20
but let me tell you about this magnificent person.
1:24
She is the program manager in the Central Kentucky and Southern
1:27
Indiana Alzheimer's Association.
1:29
She volunteers for the Lifehouse Animal Shelter.
1:32
And get to your shelters today.
1:35
she does color commentary for local basketball.
1:38
She's tall, I'm not.
1:40
And she's getting her PhD in leadership from Bellarmine University.
1:43
And, Says she doesn't have time for hobbies, but she does love
1:47
writing letters, which is a dying art, She also has two cat children.
1:52
And she is a pioneer, Nancy, in our book.
1:56
She published one of our short stories.
1:59
to give people examples of how, a funny story, a poignant story,
2:03
a wild story about an event in their life having to do with food.
2:07
And Meredith did that on page 110, by the way.
2:10
If you have a book, check it out.
2:12
And we'll talk a bit about that, but Nancy, get going with our questions.
2:15
Little interview of Meredith.
2:17
Take two.
2:18
Nancy May: Yes, Meredith, take two.
2:20
Yeah, Meredith, you have a new last name.
2:23
Take two.
2:23
Nancy: Take two.
2:24
we haven't met, but one of the things that fascinated me about the story
2:28
that, Sylvia shared with me about you is that you are not a foodie necessarily,
2:32
although we all have to eat, but you're not a cook or a chef or you're not
2:36
really involved in anything like that, yet you have become one of our raving
2:42
fans on Family Tree Food and Stories.
2:45
And I find that kind of interesting.
2:47
Not that you have to be a chef, but I think something in there says like there's
2:53
got to be some interest along the way.
2:55
What?
2:55
What sort of grabbed you by the fork, I'll say, or the pen,
3:01
yeah.
3:02
to make you, like, so enamored with this?
3:04
Meredith Plant: Yeah.
3:04
Well, so if Sylvia says I'm doing something that I'm supporting her 100
3:09
percent and she told me that she was doing this food book and I was like, cool.
3:14
I don't cook.
3:15
So, but I love you.
3:16
So I'm going to buy it.
3:17
I bought it the first day and so I, I like to say that I'm not a bad cook.
3:22
I just don't cook.
3:23
Like you have to do something to be bad at it.
3:26
and I just don't really do a lot of it.
3:28
So, I, I bought the book to support Sylvia.
3:31
I had her sign it and then we really started looking through it and.
3:35
The book appealed to me because first of all, you had to write down the recipe in
3:41
your handwriting and write down a story or a memory that goes with the recipe.
3:46
And I'm a former English major, so storytelling is something
3:50
that interests me and me.
3:53
And so I kind of got into the book, you know, I'll write down one or
3:57
two recipes and stories at a time, no more than that in one sitting.
4:01
And so I'm a convert because I don't really cook, but I love the book.
4:06
Nancy May: I love it.
4:07
and you actually contributed a story, as Sylvia said, on page 110.
4:11
If you do not have a copy of the book, you can get it at Amazon for sure.
4:15
And we'll have a link in the episode notes.
4:18
but what are some of the things that really attract you or what I should
4:23
say, what are some of the things that actually draw out the memories and
4:26
stories that you've had over the years that you want to contribute to this book?
4:30
Because it's a finite book, it's only.
4:32
273 pages, which sounds like a lot, but there's really not a lot of room
4:35
for recipes because it's four pages per recipe for memories and stories
4:40
and other things you want to add to it.
4:42
But finding and thinking about those memories is something we don't do
4:45
every day when we're sitting down at a table and thinking about food
4:48
or even putting together a party.
4:50
Like what draws out some of those that, that brings you some extra joy from those?
4:55
Meredith Plant: Yeah.
4:55
So, I think my interest in, handwritten recipes began many, many years ago
5:02
when I told my mom, when I get married, I want you to write down in your
5:07
handwriting, my favorite recipes.
5:09
I want that.
5:10
And even, um, I told my mother in law, I had her do her corn pudding recipe.
5:15
I wanted it.
5:15
in her handwriting.
5:17
So that was kind of important to me.
5:19
And I got married in 2012 and I still have a book and I no longer have the husband.
5:24
so
5:24
Nancy May: you don't have to cook for them either, so that's fine.
5:26
Nancy: Yeah.
5:27
It's, all good.
5:27
So, you know, I just really like, I kind of just have been sentimental
5:32
in that way, for a long time.
5:34
Now, the appeal of the book, it kind of takes it to the next level.
5:38
So, for me, it's my handwriting, but my memories of the story behind it.
5:44
So, I kind of just have enjoyed taking those moments for me to
5:48
write down and remember things from my childhood or teenage years.
5:52
Um, I'm 40 years old.
5:54
So even some of the stories are kind of.
5:57
You know, funny, funny fails, you know, where my boss was like, you're
6:02
not allowed to bring soft drinks or paper products to a potluck anymore.
6:06
You've got to make some like real food here, you know, and
6:10
Nancy May: I'm going to remember the paper potluck next time I don't feel
6:13
like cooking, so thank that advice.
6:16
Meredith: oh, oh, oh, I'm the queen of that.
6:18
You sign up immediately.
6:19
Like they send out the signup list.
6:21
You're the
6:21
first gone.
6:22
Yeah.
6:24
Nancy: Pro tip.
6:24
Sylvia Lovely: and what are those dishes that you recommended?
6:27
Meredith Plant: Yeah, so my, my go to's for potlucks are a pasta
6:31
salad dish and deviled eggs.
6:33
And so if someone else has already signed up for those two things, then you will
6:38
get paper products or soft drinks for me or wine, depending on, the time of day.
6:43
Nancy May: Hello Red solo cup.
6:44
Meredith Plant: Yeah, you got two options with me, take them or leave them.
6:47
And that's how I roll.
6:49
So anyway, my interest in this type of thing started a long time ago,
6:53
but the book really spoke to me in a sense that I got a chance to record,
6:57
my memories and my, my stories.
7:00
Nancy May: So you had said that, When you got married, one of the things
7:04
that you wanted was to have your mother and your mother in law record in their
7:09
handwriting some of those recipes.
7:12
What was it about the handwriting that made that important?
7:16
Because I think that's kind of an unusual request of a, of a woman to
7:20
ask of a parent and a mother in law.
7:23
I've never heard that before and I think it's wonderful.
7:25
Meredith Plant: Well, maybe, it is my own original idea.
7:27
I don't know.
7:28
for me, I'm just really into handwriting and penmanship I am a sentimental person.
7:34
I'm an only child and, my grandparents passed when I was, well, before I
7:39
was born and when I was young, so I just kind of have been aware.
7:43
Of, you know, people don't live forever.
7:46
And I just wanted that.
7:48
So my mom also has the most amazing handwriting.
7:52
So does my aunt.
7:53
So does my cousin.
7:54
It's kind of the family thing.
7:56
And so that was important to me.
7:57
And then my mother in law, you know, I love her to death, still do.
8:00
And I just said, I want your handwriting.
8:04
In this book as well, that's important to me.
8:06
So, don't, I don't know what spurred it on.
8:09
It's except that it's just like part of my DNA and my personality.
8:14
Meredith: Yeah.
8:15
Nancy May: a personal thing, which I love and, of course, Sylvia and I
8:18
had that idea that, that having the handwritten notes and the story was
8:22
something that we thought was important.
8:24
And, one of the things that I have found since now my mom has passed,
8:29
in looking through old books the joy of cooking kind of thing that
8:33
was nothing particularly special.
8:35
Although I still go to some recipes for that one, is to see
8:38
my mom's handwritten notes on it.
8:41
know, the little, it doesn't need to be a lot.
8:42
It's like, this for whatever.
8:45
interestingly enough, there was a story, talking about stories that I heard
8:49
about, if you remember Bob Barker and The Price is right and the Well, his
8:54
wife had passed a number of years before he did, and he passed, I think, like a
8:59
year or so ago, and his brother or his brother in law had found in their house
9:05
when they were cleaning out the house.
9:07
Recipe cards that his wife had created for all the different meals that they
9:12
had with friends and family, and on the back of each card, she wrote the
9:16
name of the person that she made the recipe for and what they liked about it.
9:22
So I just found that that was such a fabulous thought.
9:26
And I'm like, Oh my God, I want those.
9:29
They're not mine, but I want them.
9:30
I want to hear stories,
9:32
Sylvia Lovely: or you can be a model, because, I mean, that
9:34
is a great way to do that.
9:36
Meredith, you said you're, I know your father's British.
9:38
Did you know of any British recipes that came through your lineage?
9:43
Because British food is just not known for being great,
9:46
Nancy May: Well, wait a second.
9:47
I'm going to ask that we take a quick break on there first,
9:50
and then go back and we'll talk about, Cheerio old chap, right?
9:55
Or young chap.
10:11
So we're back with Meredith Plant and my co host Sylvia Lovely, and we've
10:15
now actually crossed the pond talking about British foods and family heritage.
10:21
So Meredith, why don't you take it from here?
10:23
You, we've talking a little bit about how the British foods have influenced
10:27
some of your family traditions over the years, or things that you like, stories
10:32
Meredith Plant: Yeah.
10:33
Yeah.
10:33
So, my dad is British, like Sylvia mentioned, and my grand who passed when
10:38
I was 13, She was like the best cook and could, could do all the things.
10:44
Unfortunately, I was a very picky eater growing up.
10:46
So I can, I just have to rely on what people say, but I loved her scones.
10:53
So these are not the Starbucks stones.
10:56
these are real British stones with clotted cream and
11:00
Sylvia: No sugar on top, right?
11:01
Nothing like that.
11:02
Meredith Plant: This is, no, this is the real deal.
11:05
And so she always had scones for us with a cup of tea.
11:09
I was young, so I did not drink the hot tea, the grown ups did.
11:13
I wanted my mom to make scones for me when we came back, and unfortunately,
11:18
you know, she had Graham's Recipe, but the, the measurements are different
11:22
they don't do the same that we do.
11:25
Sylvia Lovely: Nancy and I have talked about this, that the flower
11:28
and such different over there.
11:29
They say that, and we need to research it more, but, I hear that.
11:33
At least it's a strong rumor.
11:35
Meredith Plant: yeah.
11:35
like the measurements were hard to convert, that the flower was different,
11:39
um, so, not that my mom's bones were bad by any means, but it was not
11:44
Sylvia Lovely: They just weren't, they weren't that special.
11:46
Meredith Plant: no, and, and honestly, sometimes it's fun to have like a
11:50
A certain food associated with a certain place at a certain time.
11:55
Like it wouldn't be special if you had it all the time.
11:59
and so the scones, I will say when we would visit my granddad's friends and
12:03
family, if you go to someone's house back in that time, but they, they served
12:09
you scones and a hot tea that like, they always, they always had scones made.
12:14
I, I'm just like, what?
12:15
Nancy May: It's like cookies and milk in America, right?
12:17
Meredith Plant: Yeah, I'm like, you just happen to have scones in your house.
12:20
Okay.
12:21
Sylvia Lovely: I love that.
12:22
Hey, Meredith, one of the things that happens to me is I come
12:26
from a long line of non cooks.
12:28
my dad made cornbread,
12:30
Nancy May: Well, that's cooking, Sylvia.
12:31
You've got make cornbread.
12:32
I don't know how to make cornbread.
12:34
Sylvia Lovely: Well, he had one specialty, and that was cornbread.
12:36
But, sometimes what happens to me is I visualize, a cooking incident or
12:41
cooking moment, like my dad's cornbread.
12:44
I always remember the cast iron skillet.
12:46
I remember lots of butter, as they say, one stick of butter and everything, right?
12:51
Do you ever do that, or either one of you, where you visualize the moment
12:55
more than you visualize the recipe?
12:57
Right.
12:58
And then that moment gives birth to, well, I wonder how he did that, to
13:02
write down the recipe, perhaps, and
13:05
Sylvia: remember
13:06
Meredith Plant: Sylvia, I wish I could say yes, but that wouldn't be a lie.
13:10
Because when I say that I grew up and had no interest in cooking or baking, I mean,
13:16
I had no interest in cooking or baking.
13:19
I was playing sports.
13:20
I was doing school.
13:22
I was doing all the things that But not in the kitchen.
13:25
So for me to answer your question would be more of now reflecting back on like when
13:32
my mom made something like the caramel cookies, when I took them to soccer
13:36
camp, because the soccer coaches from Britain, they basically wanted free food.
13:41
they told us bring a recipe and I was like, mom, hey, I need this
13:45
tomorrow and I need you to make it.
13:47
So for me, it's more like reflecting back on that.
13:51
I think I've accepted my non interest in cooking and I'm sure we'll get
13:56
into, how you don't have to be a cook to enjoy or appreciate this book, but,
14:01
just reflecting on like the memories is what kind of inspires me, it doesn't
14:06
necessarily have to be like, Oh, I've got to make that recipe now, but just kind
14:10
of like, Oh yeah, I remember that time.
14:12
That was cool.
14:14
Nancy May: It doesn't even have to be about a recipe.
14:16
So I was sharing with somebody the other day how my mom, I grew up in
14:20
there with her, the, um, it makes me sound like a hundred years old,
14:24
but aluminum pots were the thing.
14:26
Now I'm probably going to die of something or glow in the dark when I die, whenever
14:30
it is, but there was this one aluminum pot and it was like, All raw and sketchy
14:35
and it had this kind of coating on it.
14:37
It wasn't even coating, it was like the patina of the aluminum gets really
14:41
bad tinfoil.
14:43
I remember like everything got cooked in that pot.
14:45
Franks and beans, it was vegetables, whatever it was, soup.
14:49
So the story around the kitchen, it wasn't even cooking, it was this
14:53
stupid this aluminum pot with a plastic handle that I can see that pot
14:58
Meredith: Yeah.
14:59
Yeah,
14:59
Sylvia Lovely: My cast iron skillet that my dad used.
15:02
I see that.
15:03
Nancy May: Well, they pass those down through generations.
15:05
We don't pass down aluminum pots through generations.
15:07
Sylvia Lovely: well, I've long lost my dad's.
15:10
Anyway, I have actually managed to ruin cast iron pots and pans
15:15
Nancy May: Oh, but you can bring those back.
15:16
I think I know how to
15:18
Sylvia: Uh, not they say once it reaches the point of rust, but we have talked
15:21
about that sometimes on the show.
15:23
Meredith, you hosted a holiday party and many of the recipes were there,
15:29
weren't they, that have written about.
15:32
Tell that spread.
15:33
It was
15:34
Meredith Plant: so I did host a holiday party and all of the recipes are in the
15:37
book with a story associated with it.
15:40
And, I invited dear friends and family and they all know that I don't
15:45
cook or do anything in the kitchen.
15:47
So, yeah, so like, it was kind of like, Hey, this is, you are
15:52
special cause I invited you.
15:54
That's so, I trust you, you know?
15:57
And so they came over and it wasn't a, like, holiday specific spread.
16:02
It was more just, oh, what do I know how to make?
16:05
but I, I did make some buffalo chicken dip.
16:08
I had cheese and crackers.
16:10
I had, pimento cheese from somewhere, but I did make the chicken salad myself.
16:14
I had ham biscuits with, country ham.
16:17
I didn't make that.
16:18
My mom got that.
16:19
I made my deviled eggs, I made meatballs, because everyone loves meatballs.
16:24
So, it was just a really fun time, a few stressful moments.
16:27
I made magic cookie bars for dessert, so.
16:30
Ogentimes, all the recipes are in my book now that I've recorded and
16:35
so I can do it again next year.
16:36
Sylvia Lovely: and you keep your book on your island.
16:39
Meredith Plant: Yes, so I keep, I recommend to people who do
16:43
get this book to keep it out.
16:45
Don't tuck it away in a bookshelf because then you'll never fill it out.
16:48
So I keep mine on my kitchen island and when the moment hits, I will
16:52
record a recipe, and write the story.
16:55
So, sometimes that involves me thinking of something that I like and
16:59
emailing my mom or texting her and being like, can you please dig it out?
17:04
Because now I want to write it down.
17:06
So my mom is intimately involved in this project as well, whether she or not.
17:12
And so, you know, I tell people this is, this book is not for a grade,
17:16
it's not for, showing off or anything.
17:19
It's for you.
17:20
It's an exercise you.
17:21
And so do it as the moment hits and, and just enjoy it.
17:27
Nancy May: Now, back and read the stories yourself?
17:30
when you put them down, because we all think about those stories that
17:33
have come through the relationship over or with somebody over a meal.
17:39
And, you can think of first dates, or last meals, or everything in
17:44
between, That go along with it.
17:46
There's always some sort of story to it.
17:48
But do you enjoy going back and reading those stories again that you put down now?
17:53
Meredith Plant: Yeah.
17:53
So I'm really into this making chicken salad kick right now.
17:57
So when I, I, Pull out the book and I open it to the chicken salad recipe.
18:03
The story is right next to it, so you can't help but read it.
18:06
And so my, my good friend, David Boggs gave me the recipe and, the
18:11
story that I wrote about is how.
18:14
When I had a really devastating knee injury in August of 2023, he made
18:20
some and brought some over to my parents house just to cheer me up.
18:23
Because literally the only thing I could do was sit in bed and feel sorry
18:27
for myself forward the next meal.
18:30
So,
18:30
Sylvia Lovely: Yeah.
18:31
Nancy May: you that's kind of it's kind of sad, but that's just one instance,
18:34
I mean, I had other people bring me things to my parents house, but.
18:37
You know, it was a hard time, but it also shows when there are hard
18:41
times, your friends are there for you, so I mean, not that I love to
18:45
reflect on my knee injury per se, but I'm kind of like, Oh, that was fun.
18:49
I, the joy I got out of eating some meal
18:54
Sylvia Lovely: that.
18:54
Hey,
18:55
Nancy: you know,
18:56
Sylvia Lovely: it all started when you were trying to rescue one of your pups.
19:00
Meredith Plant: I know, I hurt my knee running after a rescue puppy.
19:03
So.
19:04
Sylvia Lovely: Uh, by the way, Country Ham.
19:06
Let's have that for a quick second here.
19:08
Country Ham on Biscuits.
19:10
And we were talking earlier about, was that a Kentucky
19:13
phenomenon, a Southern phenomenon?
19:15
And Nancy, it isn't in your world of growing up, is
19:19
Nancy May: No, we didn't do ham or biscuits and gravy up north.
19:23
It was like, Ooh, what is that stuff?
19:26
I'm from New York and Massachusetts and, maybe there was, some kind of bread on the
19:32
table, but it wasn't a biscuit and gravy.
19:34
When I found out what gravy was, was flour and pork fat, I'm like, Oh my.
19:39
God, what are they trying to do?
19:40
They're going to kill me.
19:42
Sylvia Lovely: But it's so good!
19:43
Nancy May: Well, I'll eat a biscuit, but, uh, they're kind of calling belly
19:47
bums because they're very good, but they really do sit with you for a while.
19:51
Sylvia Lovely: Yeah, oh yeah.
19:52
Nancy May: But I haven't gotten into the gravy yet.
19:54
So something about that.
19:55
we would call that chip beef on toast not S--t beef toast,
19:59
Sylvia Lovely: I suppose no grits either.
20:01
Sylvia: But I think that's a Southern phenomenon, or maybe it's Midwest.
20:04
I don't know.
20:05
Sylvia Lovely: Not Midwest, because I've traveled before, because I love biscuits
20:09
and gravy, I just can't do it very often.
20:11
Nancy May: my sister's in, Tulsa, Oklahoma.
20:13
And, uh, when she first moved up out there, she put on a few pounds and she all
20:18
of a sudden got a Midwest Southern accent.
20:21
Biscuits and gravy.
20:22
what's that?
20:23
And she told me, it's oh, now I know why.
20:25
Sylvia Lovely: Yeah, I mean it will add dimensions onto you.
20:30
Meredith Plant: Somebody, somebody send me a good, gravy recipe for my book.
20:34
I don't have one, so.
20:35
Nancy May: So what's gravy recipe?
20:37
Do you remember what is?
20:38
Meredith Plant: I don't, I don't have one.
20:40
So, Leah, do you have
20:40
one?
20:41
Meredith: Oh, oh, oh.
20:42
Yeah, yeah, yeah.
20:42
Actually I do.
20:44
Nancy: okay.
20:44
Meredith: Yeah.
20:45
You got
20:45
it, baby.
20:45
I'll, I'll send it to you.
20:47
You, fix it, and then
20:50
invite
20:50
Meredith Plant: and then, I invite you, over and we'll fly Nancy in Kentucky.
20:55
Nancy May: I will do that.
20:56
Actually, another recipe, I haven't, I don't know the recipe,
20:59
but it was something that I heard about, a while back.
21:02
we were sort of like exploring the back roads of Florida.
21:05
That's how you get to know a place, right?
21:06
You drive
21:06
around the nooks and crannies.
21:09
And we had stopped and had lunch at this little no name diner
21:13
and vegetables came with it.
21:15
And I thought, okay, so, I like string beans.
21:17
So they had the beans with the nuts on it.
21:21
And they said, you're going to really love ours.
21:23
It's a special kind of bean.
21:25
It came out, the string beans, and they were gray.
21:27
I'm like, I'm going to
21:28
Sylvia Lovely: Gray.
21:29
Nancy May: They were of Gray.
21:30
And they said, Oh no, no, these are our specialty.
21:33
I'm like, Okay.
21:34
Sylvia Lovely: Oh,
21:35
Nancy May: ate them.
21:35
Oh my God, they were They were amazing.
21:38
Gray, gray string beans.
21:40
Now it's not totally gray, but it looks like your grandmother or your mom like
21:43
cooked them to death in an aluminum pot.
21:45
And, and I said, So what is it that you do?
21:49
She said, We, we cook them in bacon grease.
21:52
Damn, that's that bacon grease thing again, you know,
21:55
so maybe
21:56
I'm going to have
21:57
to try the biscuits and gravy someday.
21:59
Sylvia Lovely: Yeah.
22:00
Yeah.
22:01
Nancy May: So so Meredith, I've got one last sort of question for you.
22:04
You have really adopted this as this book really as it sounds like a
22:09
real go to when you need a little pick me up at the end of the day
22:13
Which I love, and not to stroke my ego, but maybe stroke Sylvia's ego.
22:19
But what is something you would say to somebody who might think, you know,
22:23
I'm not going to write down recipes.
22:24
I'll just go to an app on the computer and get it.
22:26
Like, what would you, what
22:27
Nancy: Sure.
22:28
Yeah, well, so, I'm 40, and so a lot of people my age are,
22:33
Parents to Human Children.
22:35
I have cat children, so they don't, they don't care about the recipes in the book.
22:38
Sylvia: They gotta
22:39
eat too.
22:40
Meredith Plant: know, they gotta eat too, but you know.
22:42
So, uh, Parents of Human Children.
22:43
I think that this book is, like, kind of a fun exercise that you can do together.
22:49
you know, kids, what did I say?
22:50
Kids say the darnedest things.
22:52
You know, they, So being able to pick your child's brain out.
22:56
Oh, I made this.
22:57
What do you think about this?
22:58
And recording their funny sayings or, or their stories, you know, doing
23:02
together and, and not being in front of a screen, I think, would be really cool.
23:07
Um, for people that are grandparents, I think that this is a fun exercise to do
23:12
with your grandkids when they come over.
23:14
I mentioned that my grandparents passed when I was very young, I would
23:18
have given anything to have been able to do this with my grandparents,
23:22
and to have their handwritten, like
23:25
my gran and my mamaw's handwritten recipes.
23:27
How you know, so I'm sentimental, so I'm really like, encourage grandparents
23:32
to think about that because, you know, we don't live forever, so
23:36
writing it down is important.
23:38
But also for people that are, non cooks, whether they're single, married, have
23:43
kids, don't have kids, do it for you.
23:46
This is a fun thing to do unlock those childhood memories or teenage
23:51
memories and just have it be a fun thing that you do for yourself.
23:55
I might hand this book down to somebody someday.
23:58
I don't know.
23:58
I don't have anyone in mind yet.
24:00
Not really care, because I'm doing it I might, I'll, I'll know
24:04
someone someday, it's the act of remembering and storytelling and
24:08
handwriting that just to me so much.
24:11
And I think that people will really, as I found out myself,
24:15
you'll be surprised how fun it is, even you don't cook all the time,
24:20
Sylvia Lovely: Wonderful.
24:21
You're an inspiration.
24:22
Nancy May: as we say, every meal has a story and every story is a feast.
24:27
And there's so many things that we can do, not just even if we're not
24:31
cooks, but even sharing with friends who you might want to get together
24:35
and say, Hey, let's get our books together and, and stories in the books.
24:39
And you never know where the next one's going to come from.
24:42
And it
24:42
could delicious, or maybe it's maybe not so delicious, but
24:46
there's a great story with it.
24:48
Sylvia Lovely: I love that.
24:49
Yeah.
24:50
Sylvia: Well, thank you all for joining us here today.
24:52
Sylvia, it's a delight to be a co host with you and getting
24:56
to know you and your roots.
24:57
And Meredith, thank you so much for sharing the stories that you put together
25:02
for us and shared in the book on page 110.
25:05
And if you have a story of your own, please just consider it.
25:09
It's something not just for us to sell a book, but honestly, this is a treasure
25:14
that I'm pretty sure you're going to enjoy and just love filling out.
25:19
So on that note, take care, be well, eat up and ciao.
25:24
Nancy May: Okay.
25:25
We actually got this one recorded.