THE MEMORY GARDENER

Meg Donohue is the USA TODAY bestselling author of You, Me, and the Sea; Every Wild Heart; Dog Crazy; All the Summer Girls; How to Eat a Cupcake; and The Memory Gardener. Her novels have been translated into Dutch, French, German, Italian, Polish, Portuguese, Spanish, and Turkish. Meg has an MFA from Columbia University and a BA from Dartmouth College. Born and raised in Philadelphia, she now lives in San Francisco with her husband, three daughters, and dog. She is working on her next novel.

“Meg Donohue transports her readers into another world of flora and fauna so gloriously described that I could feel the air cool when we stepped into the shady gardens. The Memory Gardener is sensual, lush, mesmerizing, and magical.”  —Lori Nelson Spielman, #1 international bestselling author of The Life List

“Set in the overgrown garden where long-lost memories can be recaptured in the scent of flowers, Meg Donohue has written an endearing story about how healing, forgiveness, and love are the secret to growing a beautiful life.” —Heather Webber, USA Today bestselling author of Midnight at the Blackbird Café

1. Those who breathe in the fragrance of Lucy’s flowers don’t get to choose the memory to which they return, but if you could—if you could relive anything from your past—what would that moment be and why?

2. In Chapter One, Lucy reflects on the moment when she realized that gardens make her “heart sing in mysterious ways.” Is there a place that makes your heart sing in mysterious ways? The woods? A bakery? A bookstore? Why do you think that is? What memories and emotions do these places stir for you?

3. Louis remembers that he once loved to take photographs, and Cynthia taps into the community leader that she had been in her youth. Is there anything that you might like to reclaim from your past self? Can you recall a character trait, an old hobby, or a goal that has faded over time…something that you might like to reawaken?

4. In Chapter Six, Lucy reflects that “Every garden paints a portrait of the person who designed it.” Do you agree? If you have a garden, how do you think your garden reflects or represents you?

5. Lucy also explains that she believes that “caring for plants is symbiotic; as you tend to them, helping them thrive, they soothe the broken parts within you, too.” Do you agree? Do you believe that the act of caring for someone or something can be mutually beneficial?

6. Lucy’s favorite flower is the rose. Do you have a favorite flower? What are some adjectives that you would use to describe its appearance and scent? Do you have any specific memories or associations that are tied to your favorite flower?

7. In Chapter Twenty-Nine, Lucy’s father says that her mother believed her real magic lay not in her gift itself, but in the way that she could use her gift to help others. If you could have any magical power that you could use to help others, what would it be?

Download the Guide:
The Memory Gardener Guide

CHAI CUPCAKES WITH CHAI BUTTERCREAM
Recipe courtesy of Kara’s Cupcakes Inc.

Dear Readers,

For a book primarily set in gardens, there is quite a bit of baking that happens in the pages of The Memory Gardener. Remember the “famous” chai spice cake created by Vikram, the retired Michelin-starred chef who lives at the Oceanview Home? I am delighted to share that the talented team at Kara’s Cupcakes, a wonderful bakery with several locations in the Bay Area, has developed the following chai cupcake recipe inspired by Vikram’s cake! I hope that as you bake these cupcakes, the enchanting scents of cardamom, clove, nutmeg, and vanilla dance around you, just as Vikram remembers from a very meaningful night in his past.

Happy baking…and happy reading!

—Meg Donohue, author of The Memory Gardener

—————————————————————————-

Chai Spice Mix:

• 3 tsp ground cinnamon
• 1 ¼ tsp ground cardamom
• 1 ¼ tsp ground ginger
• ½ tsp ground allspice
• ¼ tsp ground cloves
• ½ tsp ground nutmeg

Mix all spices together in a small bowl. Store extra in an airtight container.

Cupcake Ingredients:

• 1 chai tea bag
• ¼ cup chai tea (brewed and cooled)
• 3 ½ cups (390g) cake flour, spooned and leveled
• 4 tsp chai spice mix (from above)
• 2 ¾ tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 1 ¼ cups sugar
• 4 large eggs, room temperature
• 1 ¼ cups buttermilk, room temperature
• 1 ¼ tsp vanilla extract

Cupcake Instructions:

1. Brew the chai tea: Bring 1 cup of water to a boil. Pour over the chai tea bag and steep for 10–15 minutes. Cool completely. You’ll use ¼ cup of this tea for the batter. (Tip: You can make this a day ahead and refrigerate it—just bring it back to room temperature before using.)
2. Preheat the oven to 325°F (162°C). Line two cupcake pans with 24 liners.
3. Combine dry ingredients: In a medium bowl, whisk together flour, chai spice mix, baking powder, baking soda, and salt. Set aside.
4. Combine wet ingredients: In a separate bowl, whisk together buttermilk, cooled chai tea, and vanilla extract.
5. Cream butter and sugar: In a stand mixer fitted with a paddle attachment, beat the butter and sugar on high until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
6. Add eggs: Beat in the eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
7. Combine: On low speed, add the dry ingredients to the butter mixture and mix just until combined. Slowly pour in the buttermilk-chai mixture and mix until the batter is smooth. Do not overmix.
8. Fill and bake: Divide the batter evenly among cupcake liners, filling each about two-thirds full. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Chai Buttercream Ingredients:

• 1 ½ cups (3 sticks or 12 oz) unsalted butter, softened
• 3 ½ cups (435g) powdered sugar, sifted
• 2–2 ¼ tsp chai spice mix (from above)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a stand mixer fitted with a paddle attachment, beat butter on high speed until smooth and creamy.
2. Add powdered sugar, chai spice mix, vanilla, and salt. Beat on low for 30 seconds, then increase to high speed and beat for 2 minutes, until light and fluffy.
3. Frost cooled cupcakes generously.
4. Optional: Sprinkle lightly with chai spice mix or top with a small cinnamon stick for garnish.

Download the Full Guide, including Recipe:
The Memory Gardener Guide