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Sunday, November 21, 2010

Contest at STC Cooks

Y'all should head over to STC Cooks and enter their cookbook giveaway by November 30. Just tell them about a memorable Thanksgiving and you could win a stack of really nice food books—they're good; I've read most of them.


Maria Zizka said...

HI Liana!

Marla and Graham brought the signed cookbook to Oakland and I adore it! Thank you!! I'd very much like to send you a thank you note-- would it be too much trouble to ask you to e-mail me your mailing address? Please see: for my contact information. Thank you, Liana! I am looking forward to a winter full of things like tomato sauce. Yum!

Best Wishes,

Cinelle Ariola Barnes said...

Hi Liana! I am an Athens-resident, new to town but will be hosting a bridal event in January. I don't know how else to contact you, but i would love to sit down with you to talk about it ( and to talk about...what else... food!

-Cinelle Ariola Barnes

Crystal said...

soo I wasn't sure how to contact you via email other than through your comments, so i'm going to try this way... so i made your green apple pectin and for some reason it didn't work, in your recipe it says that i should yield 5 1/2 cups of pectin and i only yielded 3 so i thought something was up but i proceeded anyway and the tea jelly i made didn't jell. So I bought Pomona Pectin and now I'm not sure how to convert your tea jelly recipe for Pomona Pectin. I called Pomona's Jamline but atlas they haven't called me back... any thoughts?

Liana Krissoff said...

Hi Crystal: I'm not sure why that didn't gel. But the Pomona's should be an effective solution. See their directions and recipes page here:

I'd try the proportions of calcium water and pectin in the apple-rosemary jelly. There should be instructions in the box for mixing up the calcium water.

Belgian beer said...

Yeah I have gone through these receipe cookbook. It's wonderful. Http://