JANUARY 2025 - ✨

A rose by any other name would smell as sweet!

A funny thing happened when my book 50 pies, 50 states came out that I didn’t anticipate would happen…I would have to read my name and hear my name get butchered over and over and over again. I didn’t realize just how terrible it would make me feel.

I kept a running list on my notes app these are some of the highlights:
Stacie Mai Yan Fong

Stacy Mei Yang Wong

Stacey Mei Yan Fang

Stacy Mei Yan Fong

Stacey Mei Yang Fong

Stacey Mei Fan

Stacey Mai Yan Fong

When I would correct the person I was often meet with lots of “I’m so sorry about that” but more than once I got the “its not so bad right?”. The thing is it really was, it was bad, it felt bad, it is bad.

My name is Stacey Mei Yan Fong. It’s been my name the whole 36 rotations I have done around the sun. Stacey means "resurrection" or "fruitful", Mei Yan means Beautiful Swallow (the bird) and Fong is my last name in English. In Chinese, my family uses a Taishanese pronunciation of the Chinese surname Kuàng (邝). All my sisters and I have the same initials, my sister Stasia is Beautiful Cloud and my youngest sister Seraphina is Beautiful Jade.

My name was originally suppose to be Samantha Fong but after a business trip to America where my dad heard the name Stacey for the first time, he thought hey that seems like a nice and good fit for my child to be. My dad originally wanted to name me Samantha so I could go by Sam Fong. This was his forward thinking for the future for when I applied for jobs. Employers wouldn’t know what my gender was and would have less preconceived notions of what I might be or look like. Honestly props to my dad for this!

This and much back and forth about if I was just a “pie girl” and nothing more lead me on the long journey with Meta to change my instagram handle from 50pies50states to staceymeiyanfong (a feat more harrowing than I would care to elaborate on).

I do love being known as “pie girl” but I think in the coming months/years I would love to evolve into something much more than just pie and step into fully owning my name, Stacey Mei Yan Fong. No more hiding behind the pie.

What I am…
WATCHING: I absolute cruised through Black Doves on Netflix and LAID on Peacock couldn’t recommend either more
Black Doves: British, Spies, Love, Humor and a lil gore
LAID: comedy, great cameos, stunning soundtrack, one of my favorite Stephanie’s

LISTENING: The Turnpike Troubadours: The live version of Pay No Rent has been playing in repeat in my ears as I start and wander through the start of the year.
The lines:
“You never know till the end my friend
What your love is really worth”
The love, the pain, the sorrow!!
Give em a listen if you please, a goal of mine is to hear it live in person!

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CALIFORNIA WILDFIRE RELIEF

For a week I ran a lil donation based sale on my webstore where 100% of the proceeds from the sale would go to LA Fire Relief. My sister and her family consisting of her husband Adam and their two dogs Beemo & Kronk live in LA and for a few days it was touch and go as the Eaton fire raged close to their home. I’ve had multiple friends lose their home or been affected by the fire in some way as you all probably have too.

I started to really think about the rebuilding process and what I could do to help. I immediately started to think about the trees and the plants that will be essential to help with erosion, clean air and for the bees! My friend Tasha who is a florist suggested I donate to the Altadena Seed Library!

With the help of some fine folks who bought Pie Pennants from the Pie Shop! I was able to donate $110 worth of seeds from California Native Seed to the Altedena Seed Library!

I bought a mixture of some of my favorite flowers like lupines, California poppies and sage bush! Lots of seeds that will hopefully help bring beauty, clean air and the affected areas back to their once lush and abundant glory!

If you would like to do the same just purchase from the California Native Seed and mail the seed packets directly to 37 Auburn Ave. #8, Sierra Madre, CA 91024 care of Altadena Seed Library. The seed packets are very affordable and little seed packer goes a long way!

In addition to the plant party! I am on the board of advisors for Pie Day for LA with the help of bakeries and bakers all over the country this Pi(e) Day, March 14th will be the most special yet!

Bakeries are more than just places to buy bread or pastries—they are the heart of our neighborhoods, the morning meeting spots where stories are shared, connections are made, and traditions are built.

We are forming a coalition of local pie shops, large pie companies, and equipment suppliers from across the country to support and help restore the small, family-run bakeries most affected by these fires.

Together, we can help these cherished establishments rise again and continue to nourish our communities, one loaf and pie at a time.

Give us a shout if you have a bakery in your community that could participate!

That’s all from me now!
with love, butter and slices of pie!
xoxo
Stacey

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A very special and coveted recipe behind the paywall!
Consider an upgrade to your subscription for my monthly musings!

The recipe for IDAHO! the perfect side dish or main event during this chilly chilly season!
Mashed Potato Pie with Hash Brown Crust and Scalloped Potato Topping

Active time: 1 hour
Bake time: 1 hour
Total time: 2 hours 15 minutes
Makes: 9-inch pie

Ingredients
Hash Brown Crust
4 medium russet potatoes, peeled and grated
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons unsalted butter

Mashed potato filling
4 medium potatoes, peeled and chopped into 1-inch pieces
2 sprigs fresh rosemary
2 sprigs fresh sage
1 cup heavy cream
1 1/2 tablespoons unsalted butter
1 bay leaf
Kosher salt and freshly ground black pepper to taste
2 tablespoons chopped fresh chives

Scalloped potato topping
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3 to 4 small red and purple potatoes, peeled and thinly sliced (with mandoline if available)
1 1/2 tablespoons unsalted butter, cubed
3/4 cup heavy cream

1/4 cup whole milk

Directions

Make the hash brown crust: Preheat the oven to 350 F. Toss the grated potato and salt and pepper in a large bowl. Transfer to paper towels or a tea towel and wring out excess water.

Heat the oil and butter in a large skillet over medium-high heat. Add the potatoes and saute for 10 to 15 minutes, until all the moisture has evaporated. Press the mixture onto the bottom and up the sides of a 9-inch pie pan. Take your time with this step, using a quarter-cup measure to help pack the sides and bottom evenly if needed. Bake for 15 to 30 minutes, until golden brown. Let cool completely before filling.

Make the filling: Add the potatoes, rosemary, and sage to a large pot filled with cold water and bring to a boil over medium-high heat. Cook for about 20 minutes, until the potatoes are fork tender. Drain the potatoes and discard the herbs. Transfer the potatoes to a large bowl.

In a medium saucepan, heat the cream, butter, and bay leaf until almost at a rolling boil. Remove and discard the bay leaf. Mash the potatoes with a potato masher or mixer, making sure not to overmix. Continue mashing the potatoes, adding the hot cream mixture a little bit at a time, until it is fully incorporated. Season with salt and pepper to taste and mix in the chives. Set aside until ready to fill the pie.

Make the topping: Preheat the oven to 350 F. Mix the salt, pepper, and nutmeg together. In a greased 9-inch pie pan, arrange about one-third of the sliced potatoes in a single layer. Sprinkle about 1 teaspoon of the salt-spice mixture and 1/2 tablespoon of the cubed butter on top.

Continue layering to make three layers. Pour the cream and milk all over the potatoes, making sure the potatoes are submerged in liquid. Cover the pan with foil and bake for 1 hour, until the edges are crispy and the center is fork tender.

Assemble the pie: Heat the broiler. Place the hash brown crust on a baking sheet and fill with the mashed potatoes, smoothing the top as best possible. Place the cooked scalloped potatoes on top. You can do this by using a spoon or by quickly inverting the pie and placing it, mashed potato side down, onto the scalloped potatoes. Then in a swift motion, flip so the potatoes end up on top. Remove the scalloped potato pan.

Place the pie on an oven rack 2 inches under the broiler and broil for 3 to 5 minutes, until golden brown. Watch it carefully to make sure it doesn't burn.

Let the pie sit for 10 minutes before serving. Best served in a hot tub while it snows and you're drinking a chilled white wine. Enjoy!