8 Comments
Feb 10, 2022Liked by Martha Anne Toll

I didn’t have to smell it cooking to be transported back to my childhood when my dad made stuffed cabbage learned from his mother who had grown up in a part of the Austro-Hungarian empire that we think is now The Czech Republic. I don’t have his recipe, because there was no recipe written down, but I watched him make it so often that I could do a pretty close version. Thanks for the memories and, as always, great recommendations!

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Charlotte! I love this, thank you so much.

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Feb 10, 2022Liked by Martha Anne Toll

Scents do hit immediately, and can unleash a whole series of evocations! I'm looking forward to reading Three Muses...

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Ana Marina, thank you!

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Feb 10, 2022Liked by Martha Anne Toll

I SO enjoy your essays, including this one (though the chances I’ll ever make stuffed cabbage are slim to none; nevertheless, highly engaging!) and the farewell piece to your piano. You manage to weave in so many compelling threads. Thank you, Martha!

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Maryjo, you totally made my day. Huge thanks.

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Feb 10, 2022Liked by Martha Anne Toll

A really great read. I'm So excited to devour your new book. As for this dish I have no idea about how this would taste but you had best believe I may get adventurous in the kitchen. XO Rebecca

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Rebecca, you are the best! I love what you're doing, and glad to have a chance to say it!

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