Now that the new book has been out in the world for a solid month, I’ve found myself with a few more pockets of time here and there to do some really fun things that have absolutely nothing to do with the book. For example, going to a lovely event to celebrate someone else’s book, doing an entire load of laundry from start to finish (and even putting it away!), and baking with absolutely no intention of extensively photographing it or writing about it (although I will still occasionally Instagram it, because if I don’t do that, did it ever really happen?). As we usher in a new week, I thought I’d share a couple particularly delicious bites from the last one. Oof. It was carnival of go-big-or-go-home greatness.
Although I realize I may still be “young” in the grand scheme of things (I am, right? RIGHT?!), lately I’ve become increasingly more satisfied with my Old Lady Tendencies. Soup for dinner? Love it. A cup of tea and an 8:30 bedtime? The stuff of dreams. I’ve even invested in a brand-new pair of glasses that are decidedly more statement-making than any pair I’ve ever owned, and have made good on my commitment to better my ocular health by getting my contacts out as close to sunset as possible. I also think more about things like “ocular health”, and am now somehow old enough to be the parent of a very clever first-grader, who upon being asked for her opinion about my new glasses immediately responded with, Excuse me, can you tell me where I can find the non-fiction section? Kids these days, I tell ya.
Spring is in the air! Sunshine, warm (-er) breezes, new produce, longer days (sort of great because of that aforementioned sunshine and warmth, sort of not because I have a two-year-old who wakes up when it’s still dark and sprints like Usian Bolt all day, so come 3:30 p.m., I’m seeing Care Bears). It’s also a season that brings with it lots of new inspiration in the kitchen, and a chance to start baking with fun new ingredients and sweet splashes of color, a welcome change after a long season of golden brown comfort baking (not that there’s anything wrong with that, of course).
That color could be fresh seasonal fruits, but it could also be the kind of color that makes you feel like a real artist while baking, using all kinds of edible paints and adorable decors, something I don’t get to do nearly enough of these days. When a book lands on your doorstep that makes you want to sprinkle-toss and bust out the gel food colorings and more or less become a much more Pinteresting version of yourself, you know you’ve struck cookbook gold.
I was going to wait until tomorrow to unleash this awesomeness upon you, but I decided I just couldn’t wait! Tomorrow is March 17th, the official birthday of my third cookbook, Real Sweet. Much like childbirth, I am equally thrilled, amazed, and a little freaked out to have this gorgeous thing out in the world. Thrilled to be able to share tons of great recipes and wacky anecdotes involving natural sugars and lovely photographs with you. Amazed that the whole thing came together so beautifully and that they’re actually going to let me leave the building with my name on this book. A little freaked out because again, like childbirth, the real work begins now, to get this little beauty into as many of your hot little hands as possible.
Hi everyone! The launch date for Real Sweet is just around the corner on this Tuesday, March 17th. What-whaaaat…?! So great. And kind of insane. So as the date approaches, I wanted to let you know about some upcoming book events and a big, exciting book launch giveaway, all coming your way in just a couple of days.
Excuse me, but where on earth did the first half of March go? Did it even happen? How are we almost one-quarter of the way through 2015 already? How did my baby boy actually turn TWO last week?! Hold me.
Don’t get me wrong–I’ve basically been waiting for March 17th since August 2013, which is when I officially started writing Real Sweet. And now March 17th is almost here, and my third (!!) cookbook is about to be born into the world. Unreal. I really hope you’ve pre-ordered, because all signs are pointing to you getting a copy delivered to you on the release date, as opposed to having to actually drive to a store and buy it like in the olden days. Hooray! But I guess now would be as good a time as any to admit that I will likely be stalking bookstores during the entire first week, gently sliding the book into a highly visible spot on the its shelf. (Any author who tells you they don’t do that is straight-up lying, by the way.)
Next Tuesday, March 17th will also be an awesome day to come back to this very site, because I have a huge, pretty freaking phenomenal giveaway planned for you for the launch of Real Sweet! Yesssssss.
In a move that sounds very jet-sett-y and interesting, I am reporting to you from a flight home from New York. Five minutes ago I realized that superstar pastry chef Sherry Yard is seated two rows behind me and I’m trying not to freak out about it. It’s probably a good thing that I’ve lost my voice and sound like a raptor when I try to speak, because it’s the only thing that’s keeping me from flapping back to 7D and stuttering my undying love for her like a crazy person.
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