Huevo Frito, Fried Egg

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Hello from my ever-present default setting, the egg*.

It’s been a little while. Or, a long while, depending on your perspective. Hello.

A couple of developments in the interim since I’ve been here:

I’ve signed a book deal to co-write a cookbook – with cultural memoir – about German-Jewish cuisine with my mother, Gabrielle Rossmer Gropman!! Our publisher is Brandeis University Press, part of University Press of New England, and our book will be part of the HBI Series on Jewish Women. Publication date: Fall 2017. Naturally, we are excited and  grateful for this opportunity. And rather busy. Perhaps (at least partially) one of the reasons for my absence here.

Also, tra.la.la, I’ve joined Instagram since last I was around here! @sonyagrop

See you sooner rather than later.


* and SALT, which is a must when eating an egg.

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