"Shuna Fish Lydon" news and stories

It started as an innocent hobby. I'd pick a cookbook or two up at thrift stores and used bookstores when I was traveling or visiting my parents. Then I got a real job and had a bit of disposable income and so started filling the gaps in my cookbook collection, buying the ones that I had always longed for. Then I acquired books from the collections of others, including my aunts Flora and Anne, reader Kate and the mother of a friend of a friend. Suddenly my apartment was overflowing with cookbooks. I love the abundance of cookbooks, but at times it makes walking through the living room challenging.

So I was thrilled to discover on Shuna's blog that the Southern Food and Beverage Museum is in need of cookbook donations. They are located in New Orleans and lost more than half of their collection to Hurricane Katrina back in 2005. They are looking for new and used cookbooks that have something to do with Southern food, cooking and culture. I plan on culling my collection in order find anything that they might be interested in and putting together a package for them.

If you have some appropriate volumes in your collection, you can send your (fully tax-deductible) donations to:

Southern Food & Beverage Museum
attn. Liz Williams
1 Poydras Street, #169
New Orleans, Louisiana 70130

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I have always been a sucker for butterscotch. When I was a kid, I would always choose one of those hard, orange butterscotch candies over a piece of chocolate. One those rare occasions when my family went out for ice cream sundaes, I would choose vanilla ice cream with hot butterscotch syrup drizzled over top (my mother, being a chocolate person herself, never understood my choice). While I don't always make the same selection these days (I did come around to chocolate sometime in my teens), I still love the flavor of real butterscotch.

Yesterday on Simply Recipes, Elise published a guest post written by Shuna Fish Lydon of the blog Eggbeater on how to make homemade butterscotch. The post comes with step-by-step pictures, which are extremely helpful for those of us who are never sure if the sugar/butter/cream mixture has cooked to the proper consistency. She makes it sounds really easy, which is at once both encouraging and a little dangerous, as the last thing I need in life is the ability to make butterscotch on demand.

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If you are here reading this post, chances are good that you probably read other food blogs as well. You may even write one of your own. If that's the case, you might be interested in checking out the survey that Shuna Fish Lydon posted about over on her blog, Eggbeater (a favorite food blog around these parts) on Tuesday. An Australian graduate student is researching the impact that food blogs are having on traditional forms of food media. If this sounds like something that floats your boat, feel free to go over here to the survey and participate.

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