Meanwhile… in cookie dough land (which is somewhere in between la la land and neverland, if you were curious)…
I had my second book signing in my hometown of Aspen, Colorado. Many thanks to John (and Cashmere the cat) at Explore Booksellers for hosting.
I have to say this event was extra special to me, considering there wasn’t an unfamiliar face in the crowd. Long time family friends, old teachers, my childhood best friend (hi Ella!) were all there. Even my elementary school librarian showed up.
It was like a little mini reunion. I loved it.
I’ve also made a few appearances on TV and Radio shows regarding the book. Check out the press page for a full listing and clips (when available). Just promise not to poke fun.
I’m also excited to announce a new book signing in NYC! I’ll be at Posman Books in Chelsea Market on Monday, July 30th at 1:00 pm. You should totally come hang out. Make up an excuse and take a long lunch break.
I’ll be in the city after partaking in the 3rd annual Big Summer Potluck (my excitement can barely be contained). Tell me, what should one do with an afternoon in New York City? Or rather, what should one eat? My time is limited and, unfortunately, so is my stomach space. I want to make the most of it.
May as well just rename this blog “Sweets & Salads,” because that is what it has become.
I have to say you’re not the only one who’s noticed that I’ve been short on posting lately. Let’s just say that we’re in the final push to finish the photography for Book #2. And when each shot takes, on average, 3 hours, and leaves us with more than enough leftover food for lunch and dinner each day, not much time (or stomach space) is left for new recipes.
Soon. I promise.
This was another one of Taylor’s brilliant salads. The man has a knack, I tell you. A humble bundle of CSA veggies quickly become a masterpiece on a bed of greens. I sat down, took one look at this bowl (unstyled, mind you), and immediately grabbed my camera. My husband: the salad whisperer.
It’s got warm squash and carrots, fresh cucumber, and tomatoes so ripe they could burst. Top it with some freshly shaved parmesan and you have yourself one heck of a salad.
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Be sure to pick up a copy of today’s Tennessean, where my recipe for Fruit & Herb Lemonade (excerpted below) is featured! And stay tuned, as I’ll have new writings and recipes appearing in the new Taste section once a month.
I was something of a petite entrepreneur when I was a child. I’d setup elaborate bake sales and lemonade stands at the top of our driveway (which just so happened to be along a very popular bike route in our town). I’d prepare an assortment of baked goods, including cookies, brownies, fudge, etc. as well as a huge pitcher of lemonade, and wait for the thirsty customers to roll by.
Thanks, Mom, for discovering this gem!
I can only imagine how my profits would have soared if I had just looked beyond the tub of powdered lemonade.
No matter your age, homemade lemonade is a true joy. The subtle sweet-and-tart flavor of fresh lemons is something that can’t be reproduced in powdered form. And while, granted, nothing is as easy as dissolving a spoonful of powder in a pitcher of water, making lemonade from scratch is not much harder.
For an even more impressive spread, try these unique lemonade variations, combining fresh summer fruit and herb-infused sugar syrups. With distinctive combinations like peach and thyme, blackberry and mint, and even tomato and basil, summer just got a whole lot cooler. The tomato basil is particularly unique—the lemons and sugar turning a typically savory fruit into a sweet libation. Try it! It’s better than it sounds. But don’t stop there, try combining different fruits and herbs—I’m thinking lavender, lemon verbena, or rosemary could be incredible—the possibilities are endless!
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A surplus of cherries is a problem I’m not used to having. But alas, I was faced with a few pounds of cherries, more than we could eat before they went bad.
As I flipped through my canning books looking for a cherry jam recipe, something else caught my eye.
It sounded both bizarre and intriguing at the same time. I’d heard of people pickling fruit but had never actually tried it.
And since our busy schedules left very little time for a typical batch of canning, the fact that the pickle could be made and canned in under 20 minutes was extra appealing.
And look, ma, pits! The cherries are pickled whole so the stray-pit-problem was no longer an issue.
I made two batches, one with sweet Bing cherries and spiced with cinnamon, cloves, and star anise. The other soaked the Rainier cherries in a vinegar brine with black peppercorns and bay leaf. The flavor differences were subtle, but one came out tasting (as Taylor put it) “like Christmas,” while the other was a tad more savory.
As for what to do with them, I had a sheet of leftover puff pastry dough, which I cut into rounds and formed into cups. Filled with goat cheese and topped with chopped pickled cherries, they made for an unusually delicious appetizer. The cherries come out of the brine tasting both tart and sweet, like an amplified version of the fresh fruit we love so much. I think they’d also be stellar tossed in a salad or thinly sliced on a juicy burger.
Pickled fruit – who knew?
(Psst! Download the printable labels for this jam here!)
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