Month: August 2023

Originally named Carolyn Marie Lark, in the 1980s, after starting a secondary career as a singer, a co-worker suggested I add an “e” to Carolyn to give it more celebrity. Taking the suggestion, I eventually had the name legally changed to Carolyne. The interesting point is that my mother had named me after her best friend in high school, a young woman named Carolyn E. Potser, whose middle name initial was “E.”
Some years after changing my name, my mother gave me a birthday card wishing me “Carolyn” a Happy Birthday. Upon making some snippy remark about no longer spelling my name that way, her only response was a sincere apology. Given our tumultuous relationship, it would take me some time to realize the depth of her acceptance and love for me.
From that day until the day she passed away, not only did the woman who named me never again use the original common spelling of Carolyn, but she became a champion of the new identity. She embraced the unique spelling, often sending me notices and articles about others with the exact unusual spelling. It was a testament to the bond a mother tried to create with her daughter, a reminder that our names hold significance and meaning beyond mere letters.
And so, the name Carolyne became more than just a modification; it became a symbol of self-expression, individuality, and the unbreakable connection I shared with my mother. It’s a story of transformation and acceptance, where a simple suggestion led to a lifelong identity and personal growth journey.
So, whenever I see my unconventional name written, it reminds me of the remarkable journey that brought it into existence and the endless support and love I have received along the way. It is a part of who I am, a name with a story that continues to unfold with each passing day.

After collecting hundreds of recipes for many years, I have long dreamed of publishing a cookbook. With several writing projects now completed, I am ready to move forward. Looking at my collection of more than fifty cookbooks and the myriad of recipes posted online, I became hesitant, wondering if the time to produce a cookbook had passed. But further research revealed that quality cookbooks are flying off bookshelves even today. Several reasons account for this. For example, while one may find a delicious recipe for pork tenderloin online, it takes additional time to provide the information often found in cookbooks to explain why specific pork roasts, which used to be cooked until well done, are now roasted to an internal temperature of 145℉, producing a slightly pink tinged roast. This is mainly due to new cooking techniques, advances in food safety, and the nutritional content of pork in recent years. Today, hogs are scientifically bred and fed especially for the meat they provide, making it up to seventy-five percent leaner. A pork tenderloin (not to be confused with pork loin, another larger and fatter cut of meat) has become extremely popular. Noteworthy is the fact that the pork tenderloin contains less fat and fewer calories than boneless, skinless chicken breast (Iowa Agriculture Literacy Foundation Report January 6, 2017, by Will Fett). 

As a result, CHOPS, a jazz cookbook, was born. The name has several meanings. To those who love jazz, you have undoubtedly heard about jazz instrumentalists or vocalists who have “chops,” meaning experts in their skill level of musicianship. Next, as a food term, chop refers to the dicing of onions, peppers, herbs, etc.; the double entendre refers to the specific cuts of beef, lamb, and pork. 

Cooking, like music, is not about convenience or shortcuts. It is about the creative art form, and for that reason, along with my creations that you will find in this book, I have enlisted the assistance of numerous jazz colleagues as they share their favorite recipes. 

In March 2021, I left California, the place I had called home for fifty-four years, and moved to the southeast, settling in the Savannah region, where I was introduced to popular cooking styles, such as Cajun, Creole, Gullah, and Lowcountry foods that I share in this cookbook. 

Lastly, every recipe has a story that I hope you will enjoy. Many of the recipes are paired with a wine, in deference to my California roots. So, grab your apron, and let’s head to the kitchen and show our chops as we start shakin’ the pots. Estimated release December 2023.