MY COOKBOOK IS HERE!
I still haven’t seen my book baby in hardcover, but you might hear my scream/tears/excitement when it arrives at my door this week. I’m trying to stay rested and healthy (check back on how that’s going, so far I’m up every night at 3 AM stressing about book events). As my sister says, even happy and exciting times can cause stress and exhaustion. One day at a time seems to be the only way to go, as well as lots of prayers. Oh, and my oldest is home from Paris for her fall break and it’s giving me a serious immune boost. Here’s what we have on tap!
Before I dive in, if you’re local to Houston be sure to snag a ticket to my Bering’s Kick-Off Book Event before they sell out! Caroline Knapp and Hunter Bell will join me in conversation about simple and delicious weeknight dinners! Everyone will go home with an amazing goodie bag full of items from local entrepreneurs: a Smart in the Kitchen market tote with a signed cookbook, a HB + SITK apron, a wooden spoon, Sunday Riley skincare treats and more surprises! Let’s get this (book) party started!
Creamy one-pot pasta and a simple green salad. My pasta might be slightly different than the one I linked here. Check Instagram stories for the play-by-play. I’ll caramelize onions, add crumbled mild Italian sausage, garlic and mushrooms (cut small enough so my youngest won’t complain), cubed butternut squash, thyme and cream. YUM. Also, I just threw together this easy lentil dip and it was delish.
It’s Halloween, and our Halloween tradition is always chili. This year I wanted to make my three-bean meatless chili but my family revolted because we don’t often stray from holiday menus. So, I’m sticking with the old beefy standby. Cornbread muffins are optional. We’ll carve a pumpkin, solely for its seeds, and I’ll roast them at 425 in a single layer tossed with olive oil and crunchy salt. Let cool completely before moving to a bowl or they will get soggy and soft.
Enchilada casserole with shredded rotisserie chicken. You can also make this with cooked ground beef or turkey. Or tofu sofrito taco meat. Or tofu chorizo. You get the idea! I’ll add a sheet pan of roasted broccoli, green beans or okra on the side. It’s a crazy week, so I’m making things easier by purchasing pico de gallo and good-quality guacamole to top each serving.
I have a big event today and we’re serving a variation of this sesame udon noodle dish among other tastes and treats from my cookbook, so the plan is leftovers for dinner!
Double event day! Bering’s Book Party Kick-Off and an evening speaking event at Houston Racquet Club. My family is warming up frozen tamales and making a salad! No shame, people.
HoustonLife cooking demo at 1 PM on NBC in Houston. Tune in as I demo some favorite recipes from my new book. I plan to be in bed by 8 PM tonight! Dinner will either be something my husband concocts from leftovers or orders in.
Leave a Reply