Today we’d like to introduce you to Frances Schultz.
So, before we jump into specific questions, why don’t you give us some details about you and your story.
I’ve always been a writer and a wanderer, so I’ve lived all over. But I grew up in the South, in a small town in Eastern North Carolina, and the good parts of that I hope have never left me, and by that, I mean manners, kindness, and the art of making people feel welcome—in other words, true Southern hospitality.
My accent’s never left me either, that’s all right with me, though I do get teased a lot. Besides, I like making people laugh when I say things like, “Butter my butt and call me a biscuit.”
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
My biggest obstacle/struggle is myself. I’m old enough to know my limitations but I can’t seem to stop arguing with them. As a result, I take on too much, travel too much, and complicate too much. I need to let some of that—or a lot of that–go in 2020. If I hear myself say even once that “I’m soooo busy,” I am going to slap myself into next Tuesday.
We’d love to hear more about your work and what you are currently focused on. What else should we know?
My sweetheart-now-husband brought me here from New York ten years ago, and I’ve fallen completely in love with our little Valley and been completely spoiled in working with our ranch’s uber-talented chef, Stephanie Valentine. My newest book, California Cooking and Southern Style, is a love letter to California, to the Santa Ynez Valley, to Chef Stephanie, and to my husband Tom Dittmer and our life here. I want people to see this book as an invitation to gather friends and family to enjoy a meal together. It doesn’t have to be fancy or elaborate; it just has to be from the heart. That is all that matters–that, and being present with one another and truly connecting. And no phones!
The book is a beautifully photographed compendium of Chef Stephanie’s peerless cooking and utterly approachable recipes, combined with my flowers, tables, and tips on home entertaining—how to pull it all together, and how not to stress doing it, or not stress too much anyway. Whether you’re a beginning cook, a novice hostess, or a seasoned pro, you’ll find lots of goodies there. One thing I’ve learned is there is always something to learn.
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