One of my favorite ways of remembering people is through preparing recipes I learned from them. I
hope that some of you will think of me when you make almond butter cookies by my recipe. I certainly
think of Vandy Bradow whenever I make “Ark Meatloaf” and of Lena Gallitano when I make “Very
Veggie Chili” or “All-Season Bird Suet.” I have Marge Eckel’s recipe for pumpkin pie, Jane Smith’s recipe
for Gazpacho and Mark Denlenger’s recipe for “Tater Tot Casserole!” Whenever I prepare these recipes,
I remember my time with the recipe writers and smile.
Linda Baker enjoyed sharing her recipes, and I have frequently made her Spiced Nuts concoction. As I fix
them, I think of her laugh, of her quilts, of her encouragement of my learning the alto part of Hallelujah
Chorus and many other pieces. I remember her precious ragdoll cats and her sweet husband Van and her sons. The reception after her memorial service on August 31 will provide an opportunity for you to taste these delicious pecans. I will have the recipe on hand, and you are welcome to copy it down. But please refer to them as “Linda Baker’s Spiced Nuts” and remember her with love. She is missed.
Joan McAllister