My mother was born in Liverpool, England and came to this country after she married my father. She had been a cook on the estate called Frankby, which was owned by a member of a family who was connected with Cunard Lines. Momma showed me many cooking techniques that I still use today. As a child, I would watch her make pies and when she was forming them, I would be given a bit of crust. That was the time that got the look and feel of the dough as it should be. With my little piece of dough, I would make what I called a "nothing pie". It would be baked along with the rest. Even without a filling, it was delicious!

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