Hey there, a reply to a very old post of yours that I've had saved in Memories.

I'm publishing a small newsletter to send to current and former clients, and I'd like to include a recipe. Browsing through my memories, this seemed like a good one for a winter newsletter, but I wanted to ask your permission first. I could credit it to "my friend Vicki, who adapted it from her friend Jo"?

And if it's OK to use, could you give me a volume translation for the sugar and flour, since most folks don't have scales in their homes in the US?