Letter from the Editor
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If you know me well, you know I’m not much in the kitchen. Unless I have a giant space, plenty of time, and a partner who loves to wash dishes, I don’t take much enjoyment from cooking or baking, but during the pandemic, I learned to embrace my inner chef. I delighted in making chicken salad, breakfast casseroles, and soups, dropping food off on my friends’ front steps during that time.
But then I hit a problem: Kentucky Derby Pie. In May of 1992, I first encountered the best dessert of my life, made by my friend Meg’s mom for a prom party. I thought about it often over the years but never asked for the recipe until the pandemic.
I made one. And another, and another. It was as good as I’d remembered from almost thirty years before. I probably made a dozen in a month until I realized I was keeping more than I was giving away, and I knew it was time to put the recipe away.
Until this week! I thought that the Thanksgiving gathering with my new McNeese colleagues was high time to dive back into a Kentucky Derby pie, and it was as successful at Thanksgiving 2024 as it was for Prom 1992. I’m putting the recipe away again until next year . . . but I do have half a test pie to get me through the remainder of Thanksgiving weekend.
Thank you, Meg’s mom, for the best dessert ever, and thank you, Taryn, guest editor, for this delightful food issue of Boudin, which, speaking of food, is presumably the only literary magazine named after sausage to exist.
Enjoy indulging in the delicious prose and poetry!
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Posted in Fall Feasts: Nov' 24 and tagged in #boudin