We get tons of feedback on here and on facebook about people making the Mad Hungry recipes or their riffs on them; so on Mondays we’d like to start posting Mad Hungry MY Way Mondays, a part of the mad hungry blog where we show YOUR Mad Hungry Meals. Send your Mad Hungry My Way pics, riffs and stories to madhungrylsq@gmail.com & we’ll post!
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This Week’s Mad Hungry MY Way comes from Betsy Schaller in Wisconsin:
“The Peach Kuchen that LSQ had made during her first cooking job, back in the day – inspired a riff of my own. My boyfriend doesn’t like peaches (even the canned kind, apparently), but gobbled up the quick custard topping and amazing shortbread crust of the recipe… sooooooo…I switched out the fruit to frozen blueberries and made an amazing blueberry kuchen that magically disappeared, only a few short hours after cooking. The only other small changes I made was to cook the crust a few minutes alone (without toppings) at 400 degrees and eliminate cinnamon from the sugary topping. Custard got a little too brown, but that only means I’ll “have” to cook it again for perfection!”
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Lucinda’s favorite way to eat Thanksgiving dinner is the next day, layered into a pie. Her rule for the feast, and how to build the one the kids called Danksgiving Pie. -
Rustic home cook, practical cook, chef. Lucinda on her three sons, the cooks she hired over the years, and why you only need one superpower in the kitchen. -
The salad dressing Lucinda’s mother Rose made every night got two million views on TikTok. A lettuce recall, a pair of measuring spoons, and a damn good dressing. Recipe included. -
Our prior dog had passed. We weren’t sure we wanted another. Then a cinnamon-colored puppy named Lychee was the last one left at the Cape Ann Animal Shelter. -
Every tool we make has to do more than one job. Lucinda on where that rule came from, the Super Spoon, and a 100-year-old potato masher called a Beetle.
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