A memoir with photos by Mary Jane Seipler

A long, long time ago I went on a walk with the Pittsburgh botanical to the Butler-Freeport trail. After the walk a woman opened the back of her van where she had coolers and other insulated carrying bags full of food. She offered the group chicken sandwiches. The sandwich consisted of a piece of chicken covered with melted cheese on an onion bun. The chicken had been sprinkled with a herbal/spice blend which added an intriguing flavor. She brought Heinz horseradish sandwich sauce (and it must be Heinz brand) as the condiment.

It was the first time I met Lee Tosh and was it ever my lucky day. I felt uncomfortable asking her how she had made the sandwich but I was so impressed I had to find out. She gave me explicit instructions and told me the herbal/spice blend was from Penzey's, a mail order catalogue, which had opened a shop in Squirrel Hill (the shop is the currently located in the strip district). I had never heard of Penzey's but, as a "foodie" myself, quickly looked into it.

Ever since that time I have been a faithful customer of Penzey's and every time I shop there I think of how I would never had become aware of them, or at least not as early as I did, had it not been for Lee's kindness in bringing those inspired sandwiches to the botanical walk.

I went to Penzey's this week, on Wednesday, three days after Lee's passing. I went to replenish my stock of herbs and spices as is my autumn ritual. I thought about Lee the entire time I was there. I thought about how much fun it would have been to have her with me, listening to her helpful comments, cherishing her wisdom, and taking notes because I could never remember the enormous amount of information she would have provided. Lee was very much with me in spirit that day and it was fine company indeed.

That's how it will always be with me when I make a savory dish or baked good for others. Because of Lee I will strive to reach the standard of excellence she set. Because of Lee I will approach ingredients with respect, gratitude, and even love. And, most importantly, because of Lee I will look forward to giving pleasure to all who partake of my food and hope they experience the joy I felt while preparing it.

Every time I taste food that looks and smells wonderful I will be wondering if it could have been better had Lee prepared it. The question will be forever in my mind and tastebuds but I already know the answer. Perhaps none of us will ever reach her level of accomplishment in the kitchen. And that may not be a bad thing for it will further ensure her legendary status stays in the minds of all who had the great, good fortune to know both Lee and her fabulous food.

And to think this all began, for me, with Lee's (not-so-simple) chicken sandwich. I could write volumes if I let myself think about her caramel cake with browned butter icing. There is her variation, and great improvement, on the classic Italian spinach/sausage soup. I don't dare contemplate her pulled pork--served "southern style", I'll have you know, with the sauce on the side--the stuff dreams are made of. Then there is Lee's, well, you get the idea.

Goodbye, Lee, and good birding. Thank you so very much for all you taught me. You are greatly missed. Goodbye, good birding, and Bon Appetit. But especially, dear Lee, Bon Appetit!