We’re chugging right along with the FSC Book Club. We’ve tackled Soups & Baking Needs/Mixes and are now in the middle of the chapters on Frozen Food, Pasta and Sauce. We’re thrilled with how well it’s going! Folks are reading and cooking, adjusting recipes, asking questions and sharing what they’ve made. Our forum over on Goodreads has become a really nice little community. Drop by and say hello! Our adopted author Alana Chernila has been popping in the forums to answer questions, so take advantage of this access and ask away!
As a reminder, Alana will be visiting the From Scratch Club table at the Troy Farmers Market on Saturday, December 8. Stop by and visit us! Alana will also be teaching a class that afternoon (register here) and was interviewed for the latest episode of the From Scratch Club Podcast.
Here’s a round-up of a few of the Book Club check-ins from the past two assignments:
“Cornbread — Aisle 6: I call this the “best-evah cornbread” and a whole bunch of my blog followers have made it and agree!”
“Did the beans & am very excited to have them packaged up in two cup portions with 1 cup broth and frozen flat in the freezer. Used the extra in chili & it was quick and the beans were just the right texture.
I don’t know why I resist growing beans (actually, yes I do know why – laziness) but I look forward to a pile o’beans in my freezer next summer. Or, maybe I’ll go for the pressure canner next year...”
Book Clubbers share personal experiences and stories- just like in The Homemade Pantry. I’d like to second Tamara’s mention that after finishing the book, she feels like close friends with Alana! I feel like I know all of you book clubbers so well, even though I haven’t met most of you in “real life”!
Amy made the butternut squash soup and brought it to a dinner party! She also made chicken nuggets that are headed for the freezer for nights when her husband is home alone for dinner and a batch of macaroni and cheese.
“Ricotta mixed with some roasted garlic, topped with fresh spinach and roasted tomato sauce on homemade dough.” via Casey
An enthusiastic endorsement for Alana’s pie crust recipe from Susan!
And, just as we hoped, folks are keeping the discussion alive on past chapters too!
A batch of homemade ricotta! via Kitchen Cauldron