These are the BA recipes we cook over and over again
When I was a kid, I loved sitting on the sofa and going through my mom’s food and fashion magazines after she was done with them. Even though she wasn’t the greatest cook in the world, she would always pick up. The first issue I bought on my own was in February 2001, with the chicken pot pie with cream cheese crust and vegetables on the cover. When I read that recipe, my mind was blown.
For me, food has always been such a touchstone of comfort. At the time, my parents were splitting up and I had taken on the responsibility of feeding my brothers. I was the kid who grew up on Marie Callender’s chicken pot pie, so for me to be able to make my family something special—especially when my younger brothers were going through such a hard time—meant a lot. There’s nothing that can’t be made right by pie and tea. It’s like a life philosophy.
To this day, the original chicken pot pie is still something I make when I go home to Seattle to visit my dad. It’s just one of those recipes that’s stuck with me over the years. I’ll cook a bunch of stews, pies, and other stuff that he can put in his freezer, so when I’m gone he can still have my food. I think I even still have a copy of the magazine at my dad’s house. It’s something that touched my life even before I knew I wanted to cook.
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