The New Era Cottage Cookbook

For the last couple of days I’ve been working on the New Era Cottage Cookbook, a project that I’ve undertaken with Bruce, the brother-in-law of a good friend, whose Michigan cottage I’ve visited every year, save one, since 2002. Bruce and I began gathering a collection of the recipes that have been cooked at the cottage over the years, including several from family members who are no longer with us. Coach’s Potato Salad and Rudy’s Hot Fudge to name just two. It is an act of love for both of us, perhaps a gift to the next generation of cottage-goers who want to know more about the food that nourished their moms and dads on steamy Michigan evenings.

But, as my regular dinner guest pointed out a couple of nights ago over spicy meatballs with sour cherries, rice, and tzatziki, working on it is also a distraction from writing my cookbook, a project that is both intimidating and exciting. I’d like to think that I’m learning something about doing my cookbook from organizing New Era. But actually I think his assessment is correct. I’m overwhelmed by my own project; this one seems manageable. Is there a way to make my cookbook project more manageable? Now that’s a really good question.

While I’m mulling that over, the following blog gives you two of the New Era recipes. They have been cooked a multitude of times—but not by me. I only just made the Hot Fudge last night for the first time—and I can report that it is every bit as good as I remember from the cottage. Let me know what you think.