Welcome to The Gluten-Free Grains Cookbook Club! In these posts, I'll share tips and tricks for bringing my cookbook to life, shaking up the recipes with substitutions and new ways to use them, and answering questions I receive about the book. For this installment, let's talk salad for brunch!
Thanks to author Laura Vanderkam, I've begun to look at weekends with more purpose and intention. I view weekends as time I need to cherish in a different way than weekdays, and in that spirit, I sent a text to two of my favorite people, "Brunch on Sunday?"
Somewhere in that process of creating my book and fostering connections for others, I lost a little of my own space for connection. I lost that little voice that said, “why don’t I invite so and so over,” or “why don’t I call so and so.” Mostly, why don’t I pause? "Because," that inner voice said, “there is more to do. You don’t have time.” But that voice stems from a place of scarcity, not creativity or purpose. So on a summery weekend, I adjusted my compass. And through it all, there was always Julep, reminding me that in exchange for her constant support and unconditional love, for the joy she brings me daily, she requires just a mere blueberry taste test.