letters
C O N N E C T W IT H US
T h e b e s t p a r t o f y o u r S e p t e m
b e r i s s u e w a s t h e p i e c e
o n
r e d u c i n g s t r e s s f o r k i d s ,
i n y o u r
“Back to School
Notebook”
b e g i n n i n g o n
page
2 3 0
a n d f i n i s h i n g w i t h
w o r d s o f w i s d o m
a n d p l a i n f u n f r o m
w r i t e r L o r i N u d o .
Y o u h a v e w r i t e r s w h o k n o w k i d s a n d h o w t o g r a b
t h e i r a t t e n t i o n !
— P a t G a r t n e r ,
W
i l m e t t e ,
I L
i JU S T FiN iSH ED
reading the
September 2008
BUG
and couldn’t
believe my eyes. I was drawn into
every page and kept thinking,
“There’s something very different
about this issue.” I love the design
choices of the featured homeowners
and the crisp photography. This issue
feels very HD (high-definition).
Celecia Phillips, via e-mail
I MUST LET YOU KNOW what terrific
remodels you headlined in the
September 2008 issue. I’ve seen so
many of the little homes up and
down the West Coast, and Brian
and Emily Hammers just trans-
formed this house (“Outside Jobs,”
page 114).
And, in the same article,
the bungalow bump-out by Judith
Vihonski
(page 118)
lifted a
basement rambler to a richly
updated home. I hope you can relay
some of this applause to the
owners. They were outstanding!
Barbara MacKenzie,
Gig Harbor, WA
YOUR STORY “MASTER CLASS”
(September
2008, page 46)
reminds
me of how the best ideas often
come from untrained individuals.
George Mar rone’s approach was
so unique and effortless. I would
love to see more of his home in a
future issue, not because he was
deemed a winner but rather for
his unique, inspirational decor.
Bryan, via e-mail
I ENJOYED YOUR STORY “Think
Inside the Box” (Back to School
Notebook,
page 232),
which had
ideas for my own lunches. But how
many kids really would consider
hummus, tabbouleh, black beans
and rice, or chickpeas? How about
some ideas for foods that kids will
really cat?
Karen Stahler, Flint, Ml
MY FRIDGE SEEMS LIKE A war zone,
and the only time it’s organized is
when it’s empty (not that often
with a house of three boys). I’m
keen to implement the suggestions
in your recent article “Portion
Control,” on
page 56
of your August
2008 issue. (Yes, your readership
stretches as far as Zambia!)
Rachel Cleverley,
Lusaka, Zambia
I’VE ALWAYS BEEN A FAN of your
magazine and have enjoyed the
helpful tips it supplies. But, writh
the exception of a few widely
androgynous hobbies (cooking,
carpentry), there is very little
representation of men. On
occasion it w'ould be nice to see
an average man doing the same
things, sharing his experiences
and errors, to other average men
wrho also enjoy crafts, gardening
(especially herbs), and quilting.
(All right, so maybe I threw the
herb garden part in for myself.)
Kevin Harris, Bremerton, WA
I LOVED YOUR September 2008
issue! I have a question about one
of the recipes. In “Set to Simmer,”
the Martini Brisket on
page 184
calls for one tablespoon “fines
herbes.” I can’t find it in a couple
of large markets I’ve been to. Is
it a mixture of several herbs? I’m
anxious to try the recipe.
Louise B. Condon, Seattle, WA
Fines herbes is a blend o f several
herbs—usually chervil, chives,
parsley, and tarragon. Find it in the
Spice Islands rack at supermarkets
or at specialty shops such as
penzeys.com
or
spicehunter.com.
IMAGINE MY SURPRISE to find
essentially the same recipe that my
mother passed along to me w'hen I
married in 1962 (the Lemon Sponge
Pie, in September’s “American Pie,”
page 174).
My mom passed away 35
years ago, but whenever I make one
of her recipes, I think of her in an
extra-special way.
Joan Gilbransen, via e-mail
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