I blinked and found myself smack in the middle of July.
It’s 95 degrees and I’m 6 months pregnant, and I’m trying my darndest to not be crabby about it. I’m gobbling up summer berries like a crazy woman. I cannot stop eating cherries, apricots, and blueberries. I bought a kiddie pool (when my niece was in town visiting), but I’ve got zero qualms about sitting by myself in the kiddie pool in the backyard, with a popsicle in hand.
As for this coming weekend, you can find me at a cabin on the Umpqua River. I’ll be cooking food for 30 people (the wonderful peoples of Juliet Zulu) for 4 straight days. It’ll be simultaneously exhilarating and exhausting, challenging yet fun. (I’ve never done a seafood boil for 30 people, so wish me luck!)
In other news, I’ve been collaborating on a cookbook with my friend Jenni! We are self-publishing a mini cookbook, called “A Midsummer’s Feast“, and it should be available soon (fingers crossed)! For now, here’s a little behind-the-scenes video about the making of this little cookbook:
Last, but certainly not least, my recipe for Grilled Brussels Sprouts with Whole Grain Mustard has received a lot of attention lately. I’ve always loved this recipe, but am thrilled that the internet seems to love it as well. This recipe was recently featured on Buzzfeed (“27 Delicious Recipes to Try on Your Next Camping Trip“) – and on AllParenting.com (“Great Grilled Veggies“).
