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X-WR-CALDESC:This year we will be sampling the fare of some of our favorite
  literary worlds.  Join us as we choose recipes from cookbooks based on bo
 oks.  Come to the library to select your recipe\, and we'll make a copy fo
 r you. Happy cooking!\n\nHallelujah! The Welcome Table by Maya Angelou \n
 \nThroughout Maya Angelou’s life\, from her childhood in Stamps\, Arkansas
 \, to her world travels as a bestselling writer\, good food has played a c
 entral role. Preparing and enjoying homemade meals provides a sense of pur
 pose and calm\, accomplishment and connection. Now in Hallelujah! The Welc
 ome Table\, Angelou shares memories pithy and poignant–and the recipes tha
 t helped to make them both indelible and irreplaceable.\n\nAngelou tells u
 s about the time she was expelled from school for being afraid to speak–an
 d her mother baked a delicious maple cake to brighten her spirits. She giv
 es us her recipe for short ribs along with a story about a job she had as 
 a cook at a Creole restaurant (never mind that she didn’t know how to cook
  and had no idea what Creole food might entail). There was the time in Lon
 don when she attended a wretched dinner party full of wretched people\; bu
 t all wasn’t lost–she did experience her initial taste of a savory onion t
 art. She recounts her very first night in her new home in Sonoma\, Califor
 nia\, when she invited M. F. K. Fisher over for cassoulet\, and the evenin
 g Deca Mitford roasted a chicken when she was beyond tipsy–and created Chi
 cken Drunkard Style. And then there was the hearty brunch Angelou made for
  a homesick Southerner\, a meal that earned her both a job offer and a pro
 phetic compliment: “If you can write half as good as you can cook\, you ar
 e going to be famous.”\n\nMaya Angelou is renowned in her wide and generou
 s circle of friends as a marvelous chef. Her kitchen is a social center. F
 rom fried meat pies\, chicken livers\, and beef Wellington to caramel cake
 \, bread pudding\, and chocolate éclairs\, the one hundred-plus recipes in
 cluded here are all tried and true\, and come from Angelou’s heart and her
  home. Hallelujah! The Welcome Table is a stunning collaboration between t
 he two things Angelou loves best: writing and cooking.\n
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DTSTART:20231105T020000
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DTSTAMP:20260418T220945Z
DESCRIPTION:This year we will be sampling the fare of some of our favorite 
 literary worlds.  Join us as we choose recipes from cookbooks based on boo
 ks.  Come to the library to select your recipe\, and we'll make a copy for
  you. Happy cooking!\n\nHallelujah! The Welcome Table by Maya Angelou \n\n
 Throughout Maya Angelou’s life\, from her childhood in Stamps\, Arkansas\,
  to her world travels as a bestselling writer\, good food has played a cen
 tral role. Preparing and enjoying homemade meals provides a sense of purpo
 se and calm\, accomplishment and connection. Now in Hallelujah! The Welcom
 e Table\, Angelou shares memories pithy and poignant–and the recipes that 
 helped to make them both indelible and irreplaceable.\n\nAngelou tells us 
 about the time she was expelled from school for being afraid to speak–and 
 her mother baked a delicious maple cake to brighten her spirits. She gives
  us her recipe for short ribs along with a story about a job she had as a 
 cook at a Creole restaurant (never mind that she didn’t know how to cook a
 nd had no idea what Creole food might entail). There was the time in Londo
 n when she attended a wretched dinner party full of wretched people\; but 
 all wasn’t lost–she did experience her initial taste of a savory onion tar
 t. She recounts her very first night in her new home in Sonoma\, Californi
 a\, when she invited M. F. K. Fisher over for cassoulet\, and the evening 
 Deca Mitford roasted a chicken when she was beyond tipsy–and created Chick
 en Drunkard Style. And then there was the hearty brunch Angelou made for a
  homesick Southerner\, a meal that earned her both a job offer and a proph
 etic compliment: “If you can write half as good as you can cook\, you are 
 going to be famous.”\n\nMaya Angelou is renowned in her wide and generous 
 circle of friends as a marvelous chef. Her kitchen is a social center. Fro
 m fried meat pies\, chicken livers\, and beef Wellington to caramel cake\,
  bread pudding\, and chocolate éclairs\, the one hundred-plus recipes incl
 uded here are all tried and true\, and come from Angelou’s heart and her h
 ome. Hallelujah! The Welcome Table is a stunning collaboration between the
  two things Angelou loves best: writing and cooking.\n
DTSTART;TZID=America/New_York:20240207T120000
DTEND;TZID=America/New_York:20240207T130000
LOCATION:
SUMMARY:IFL Taster's Club: Hallelujah! The Welcome Table by Maya Angelou
END:VEVENT
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