When I came home to this newsroom in December, it was a dream of mine to pen a weekly food column.

I wanted to create a sense of familiarity as a newish face and name. What better way than to metaphorically break bread each week with you?

It doesn’t matter where I go, I want to talk with strangers.

Going against what was drilled into my head growing up, which was don’t talk to strangers, it’s a big part of why I went into journalism. And to get away from the Mahoning Valley which I briefly did, but that’s a discussion for a different day.

Overall, people are inherently good. I say that even with the natural jade and cynicism that happens over time as a media member. You learn to take things most people say with a grain of salt.

I wanted to bring a fresh take on interacting with the community with this column, and I’m so thankful to say this goal has been achieved.

In my first few weeks learning the ropes that my predecessor, the amazing Burt Cole, established, I was organizing my new office, giving it the millennial flair I’d envisioned.

Some of the decor includes a large picture of a clown fire-breathing I took on an assignment years ago, printed on canvas; a bouquet made by a coworker; a toy ukulele to strum when I need to work through my words; and my colorful whiteboard with a makeshift calendar, doodled in vibrant dry erase markers.

While making the space my own, I came across something that I still think is so cool and figured it was time to repurpose it.

It was a collection of Tribune Chronicle cookbooks printed like a newspaper but in book format.

I was blessed to find one from 1978, another from 1979 and a couple from 1980. The recipes are from you or your family members and friends.

This week’s concoction is from 1978 when West Farmington resident Edward Wieczorek’s onion soup recipe was published. You’ll need a sieve.

Coming up with initial ideas for this column, I wanted to work with first responders (I still do – share your recipes when you’re at the fire station) and then that morphed into “newsroom-approved” recipes.

Eventually, I decided to build a personal connection with you, reader friend, by sharing goofy tidbits about me. What better way to bond than over food?

There’s a point to all of this. I promise.

Something pretty awesome has happened since Lovin’ Spoonful has made its way to you.

Readers are calling and emailing me and we are bonding over these recipes.

Are we technically strangers? Yes.

It doesn’t feel that way when we correspond, and that’s what I love about this column. I hope when you reach out to ask for a recipe or share a sentiment, you feel like I’m an old friend.

The other day a reader called, asking for the danged ermine recipe (please let me know how it turns out). A few weeks before that, people reached out asking about the carrot cake recipe.

What I love most is that everyone is conversational.

When we set goals, sometimes the trajectory evolves and the end isn’t what we set out to accomplish.

Thankfully, this goal has been met and I couldn’t be happier.

Here’s the sappy part of what feels like a soliloquy today.

When you reach out with your tips and tricks on what works best or ask a question, we’re more than strangers in my book. We’re already friends.

Onion soup

Ingredients

6 onions

4 cups meat stock

1 ½ tablespoons flour

3 tablespoons butter

4 tablespoons grated Parmesan cheese

Salt and pepper to taste

Croutons or bread

Directions

Slice onions thin and saute in butter until lightly browned. Add to meat stock and cook until tender and season. Put through a sieve.

Mix browned butter with flour and stir into soup.

Shake grated cheese on top of soup or put in a separate dish.

Serve with croutons or bread.

Share your favorite recipes and memories with Features Editor Ashley Fox at afox@tribtoday.com.