Well, I will be departing soon for Europe, four days from now to be exact. The excitement and pressure is mounting but I’m confident everything will go over wonderfully. In case those of you who didn’t know from my last post I’ll be there for about 2 months with a Eurail pass so if you think you might have a place for me to stay while I’m there please email me. For those of you in the states I hope you find some time to live vicariously through me since I’ll be blogging every bit of it, and yes recipes will be included in some as well. Don’t forget I have a new email subscription set up so you can subscribe to that and get updates on where I am, what I’m eating, recipes, etc. and you can sign up here or sign up on the sidebar on my website.
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Before we get started I actually wanted to let everyone know that my cookbook is now available in Costco stores! This is a big deal and the more that they sell the more they will buy, so let’s try to sell out at all of their locations. I have the list of locations at the bottom of this post so please go check that out and get a copy for yourself if you haven’t already or grab one for a friend or family member.
Things have been incredibly busy in my neck of the woods since I’ll be leaving for Europe soon. My girlfriend and I purchased tickets to depart on September 2nd so obviously we are entirely rapturous about the trip. We will be there for about 2 months with a Eurail pass so we aren’t really limited to any locations as long as they are within the confines of Europe. Actually, if anyone on here lives in Europe and has an extra room, or bed for us to stay for a few days while I’m there I would be incredibly grateful. We might even get a chance to cook a few meals too, just email me at the email on my contact page.
Just a quick heads up to my friends in California before I continue on with this post. I will be in SF at Book Passage in the Ferry Building on July 19th at 12:30, and in LA at Pages A Book Store at 7:00pm. You can find all of the info here on my book tour page. I cannot wait to go back to where I grew up and really hope to see everyone there. Anyway, enough with my shameless self plugging, onward to the post.
Well, I’m just all over the place. First extolling my love for raw milk and now I’m doing a recipe for a dairy free ice cream. Don’t get me wrong I’m still in love with my raw milk. That’s never going to change. I’m even going to share some of my raw milk with the nice folks who created the granilla bar because they’re out of raw milk. No one needs that kind of pain in their life so I’m willing to share some since I have 3 gallons in the fridge right now. I just imagine myself in their place and shudder merely at the thought. One thing to note though is that if I share my raw milk or bacon with you then you are one very lucky person.
Woah, woah woah, clearly I’ve gone off the deep end here. Drinking raw milk, and now formulating a chocolate milk recipe, clearly I’m a savage. My stance was stated in one of my last posts, eat whatever you want. And I do, I just make sure that I still feel good after said food is consumed. That is if it’s going to be a regular thing. I always thought that dairy caused problems for me but once I eliminated it for a few months and nothing changed I pretty much assumed that it wasn’t a problem for me, thankfully so.
Well, I just graduated high school. That’s a big deal right? Woah, wait, let’s stop for a second here and think about that. Yep, I don’t feel all that different. Actually, I am pretty ecstatic that I no longer have to wake up at 5:40 in the morning to get ready for school. Plus graduation presents are always nice, not that I would take them for granted or anything. I’m pretty confident that I’m one of the very few teenagers that would get excited over an old weathered coffee table for one of my graduation presents.
There are times that I’m very good at using up all of the food in my fridge before it goes bad and then there are times where the fridge becomes a vegetable graveyard. I try to be as resourceful and waste as little as possible by pickling, fermenting, trying new cooking methods, etc. Once I’ve exausghted all of those options it just becomes a challenge to figure out exactly what’s next. Luckily for me I’m good at trying weird things and cooking radishes was next on the list.
For mothers day I had planned to make my mom this extravagant and well thought out tasting menu that I had set up for her. The only downside was that I was neglecting the fact that prom weekend was placed right over mothers day (thanks guys). If you know anything about prom weekend, it’s practically impossible to get anything done that isn’t related to Prom. On the bright side I did ask my girlfriend to prom with my chewy dark chocolate chunk cookies with sea salt, which of course she said yes to. You can’t really say no to cookies.
I don’t recall how I actually got a hold of one of my favorite writers Lisa Fain of Homesick Texan, but we ended up speaking a little bit to each other. Both of us being ecstatic about my new cookbook as well as her new cookbook. We went back and forth about where she used to live in Texas, and I told her about my story. One coincidental thing that I found out was that she actually used to live in the same area that I live in right now, and went to the same exact high school that my mom went to.
When I was planning my cookbooks release party that happened a little while back I had to organize a menu for what we were eating. The up side of doing that was that I was able to satisfy the control freak in me and have everything that I wanted served to be there. But of course the down side was a massive amount of work added to the many deadlines that come with planning any sort of thing. Then again it could just be me being a terrible planner, I’m good at putting things of until the very last second.