Working On The Cookbook

"I wonder how many biscuits Mama Peggy made over 20+ years at Peggy's Restaurant?" ~ Mama Peggy, February 14, 2011

Mama Peggy, making biscuits at Peggy’s Restaurant, circa 1989-1992.

Hi. This is Kevin. I’ve been working on the cookbook today, and I realized that we haven’t talked much about what our plan is. Which, of course, is why I’m writing this.

To get the ball rolling, we’ve decided to publish two versions of the cookbook. I’ll talk about each separately below.

The Founder’s Edition

The first version will be published on May 11th of this year. We’re calling this a Founder’s Edition. It’s a “thank-you” to all the people who have supported Mama Peggy’s web site and Facebook page, and especially to those of you who interacted directly with Mama before she died, and who were so kind to her. Like most of the cookbooks Mama collected, this one will be no-muss, no-fuss. Just the recipes, ma’am. And some of Mama’s stories. It’s intended to be a throwback to the old-school local recipe collections like you could get back in the day from churches and community organizations.

It’s called the Founder’s Edition for a simple reason. When we publish the final edition this Fall, it’s going to include the names of everyone who orders or pre-orders the Founder’s Edition in it’s credits, as our way of saying “thank you!” for your support over the years. The funds we raise from the Founder’s Edition will make it possible to put together the final version. Honestly, the one can’t happen without the other. More than that, though, we wanted to create a version of the cookbook which will be unique to all of us who’ve been here all these years. This is an edition which will never be published through bookstores and online markets like This is a nod to our community, and our mutual love of food!

The First Edition

Okay, so this one is somewhat incorrectly named. Obviously, since it comes after the Founder’s Edition, it’s technically the second edition, right? Well… not really. This will be the first widely published version. It’ll have perks the Founder’s Edition doesn’t have, because we’ll have had more time to work on it. There will be an accompanying Kickstarter project to go with it, through which we’re going to try to raise the funds to publish an expanded, full color version of the cookbook, as well as e-book versions for Kindles and tablets, and a series of videos showing some of the recipes being made. Long story short, if someone wants to buy a copy of Mama Peggy’s cookbook on in a couple of years, this is the version they’ll get.


Peggy Chaney at Kings Mountain Manor

Mama Peggy, 2007

It’s possible we’ll never get beyond the Founder’s Edition. While lots of folks have shown interest in the cookbook, the hard truth is that not all of those people are necessarily going to buy a copy. Whether or not anything else comes later will be determined by whether or not we can develop a revenue stream that’ll give us the time and flexibility to finish up all those other projects. Let’s face it. The only reason the cookbook hasn’t been published to date is because I work a full-time at the same time I’m attending 20+ hours of college classes every week. There’s just not enough time in each day. But I’m determined to find a way to get this done, for Mama, even if the Founder’s Edition is the only version which ever sees publication.

Anyway, I just wanted to mention where we’re at on all this. The take-away is;

Mama Peggy’s Recipes & Ruminations
Publish Date: May 11, 2018

From there, we’ll just have to see. We’ll be making the Founder’s Edition of the cookbook available for pre-order soon, through our Floozees Doozees store (which is my wife’s store, and is already set up to accept payments). I’ll post more about that later.

In closing, I just want to thank each and every one of you for your support of the web site and Facebook page through the years. You’ll never know what it means to me that so many people have connected to these old-school recipes. I feel like you’ve helped me keep Mama’s memory alive. Whenever you interact with the recipes of make comments, you’re honoring my mother. That means the world to me. I am very grateful.

~ Kevin Lovelace (Peggy’s son)

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