A few month’s back Appalachian Writer Celia Miles sent me her latest book “Sarranda’s Legacy.” The book was ever bit as good as the fist Sarranda books if not better. I just loved it.
As I was finishing up the book I suddenly thought to myself “I wish I could be like Sarranda, why she’s my new hero.”
When I read an Appalachian book that I know I’m going to keep I mark the pages I know I’ll want to go back and revisit. There was more than a few marked pages in “Sarranda’s Legacy.”
I highly recommend all of Celia’s books. The Sarranda series is especially heart warming, and the mill mysteries are perfect for mystery lovers.
Jump over to her website here. I didn’t see “Sarranda’s Legacy” on the site yet, but Ceilia’s email is front and center so if you’re interested you can contact her about the book.
Come cook with me!
MOUNTAIN FLAVORS – TRADITIONAL APPALACHIAN COOKING
Location: John C. Campbell Folk School – Brasstown, NC
Date: Sunday, June 23 – Saturday, June 29, 2019
Instructors: Carolyn Anderson, Tipper Pressley
Experience the traditional Appalachian method of cooking, putting up, and preserving the bounty from nature’s garden. Receive hands-on training to make and process a variety of jellies, jams, and pickles for winter eating. You’ll also learn the importance of dessert in Appalachian culture and discover how to easily make the fanciest of traditional cakes. Completing this week of cultural foods, a day of bread making will produce biscuits and cornbread. All levels welcome.
Along with all that goodness Carolyn and I have planned a couple of field trips to allow students to see how local folks produce food for their families. The Folk School offers scholarships you can go here to find out more about them. For the rest of the class details go here.