THIS PAST WEEK, a tragic thing happened to a member of the food blogging community. Jennifer Perillo, author of In Jennie’s Kitchen, unexpectedly lost her beloved husband Mikey (father to their two girls) to a heart attack. In one instant, her world turned upside-down. Suddenly, she must take one breath at a time and learn to live in a new, if bereft, way.

I am not close to Jennie—she may not even remember me—but we’ve crossed paths through our common involvement in Food52 and the community’s events in NYC. I always admired her warmth and creativity. Now I admire her strength as well. I don’t know how, heartbroken, she managed to write a blog post for Mikey. The post tells about the wedding ring that should still be on his finger, but that she now wears on a chain around her neck. It mentions that he loved peanut butter cream pie and provides the recipe. Here’s a quote from the end of the post:

For those asking what they can do to help my healing process, make a peanut butter pie this Friday and share it with someone you love. Then hug them like there’s no tomorrow because today is the only guarantee we can count on.

On Friday, August, 12, 2011, I—like untold numbers of other people (word spread quickly through Twitter hashtag #apieformikey and via a special Facebook page)—made a Peanut Butter Pie for Mikey. I’d like to say that Jennie’s recipe is the best of its kind I’ve ever tasted, even if these circumstances made it bittersweet.

My son helped me make the pie, and he helped me eat it. My husband, ever at work in the restaurant, hasn’t had any yet, but I’ll make sure he does.

And I promise this to Jennie and her girls and the memory of her beloved Mikey: that I will do my best to remember what she wants us all to know, that the time allotted to us on this earth is of unknown duration, and that it’s important to make time for what’s important. For favorite foods and hugs.

Mostly, today, I’m thankful to be part of a community of people who care for each other with love and empathy and who understand about nourishing the body—but more importantly, the hearts and souls of others.

Post Script: For one of the most beautiful tributes to Mikey, Jennie, and the power of love in food, watch this stunning video tribute for Mikey by Todd Porter and Diane Cu of White on Rice. Be sure to have a box of tissues nearby.

Note: If you missed the peanut butter pie day (though it’s never too late to make one), and you want to help Jennie in this difficult time, please see Shauna Ahern’s post for information.

IT’S ALWAYS NICE to be asked to the party. This is true whether the party in question is a real, in-person evening of good food and knee-slapping music, or whether it’s a virtual gathering where you’re asked to supply your own nibbles. Some weeks ago, I was invited to such an online “party”—and, in a sense, asked to be the guest of honor, even if just for a week. My hosts? The Baltimore Greeks.

Today, the Baltimore Greeks’ website goes live with an eye-catching redesign, and their Featured Recipe of the Week is my very own Leek, Lemon, and Feta Quiche, which I created for my father’s birthday back in January, and which will also be forthcoming soon in Food52’s first cookbook, curated by Amanda Hesser and Merrill Stubbs.

Who are the Baltimore Greeks? Well, it’s obvious, sort of. They are based in Baltimore, yes, and they’re definitely Greeks (born in Greece or part of a Greek family). But the creators of The Baltimore Greeks are setting their sights on something more than local color—they are aiming to reunite Greeks around the globe and also to become a source of information and community for anyone who enjoys Greek culture and cuisine.

The new site includes departments dedicated to events, news, food, shopping (currently under construction), music, articles/blogging, and photos. The food page features a recipe each week, plus an archive of appetizers, desserts, main courses, and salads. I was really happy to see that one of my favorite online Greeks, Peter Minaki of Kalofagas, has contributed a recipe for Grilled Lamb Chops with Pan-Roasted Potatoes and a Greek-style corn salad. I know I’m in good company here. In addition to recipes, there’s also a restaurant section for those times when you’re craving pastitsio or baklava but are too tired to make it at home.

The Baltimore Greeks are clearly hoping to foster community interaction, to provide networking opportunities, and to support Greek-owned businesses. Though it’s not required to view the site, they offer membership with a free registration and plan to roll out an e-newsletter, alerts to Greek events, and coupons to favorite Greek places and products. I sense that more will come in time.

For now, I’m just thrilled to belong, to be part of this new online parea (group of friends). It really is like being asked out, and to the one who asked, Joanna, I say sas efxaristo para poli. Thank you very much.

A final note: Check out the Top 10 Songs in Greece, which include the music videos. Updated regularly, this is a great way to stay connected to popular culture. The page takes a short while to load, but it’s worth the wait.