It’s GIVEAWAY time! I’ve been steadily baking my way through Alternative Baker by Alanna Taylor-Tobin, and it has steadily become a favorite. Her recipes are indulgent yet wholesome, and they’re developed with utmost precision.
I inherited my love of entertaining from my mother and her mother before her. Their balance of grace and hospitality inspired me to experiment in the kitchen and to share my table. This passion for sharing and bringing people together is the heart of my book, The Gluten-Free Grains Cookbook.
It takes a LOT of coffee to fuel big dreams, and my cookbook was no exception. Fun fact: I put the finishing touches on my manuscript while caffeinating at the Commonplace Coffee in Pittsburgh's Squirrel Hill neighborhood, which is why I’m excited to partner with them on a giveaway.
This celebration of my cookbook may not look like what I expected it to look like. It's bittersweet to celebrate without the man who stood by my side through the intensity of the book process. He gifted me this, a framed copy of his receipt from that day in Barnes & Noble, and it will forever be one of my most cherished gifts. But celebrate, I will because it was hard earned.
This “everything cookie” is my solution to analysis paralysis. It’s all three of the classic flavors in one cookie, with an added buckwheat crunch. Now, you don’t have to choose, and you can also feel good about eating this cookie as it’s lightly sweetened and high in fiber and protein.
As hard as I laughed at my launch party, I also teared up because The Gluten-Free Grains Cookbook was so long in the making (but so very short in the physical making). This book really does feel like a decade in the works, and sharing that experience with a room full of enthusiastic people meant the world to me. Thank you to everyone who made the event come to life, attended, and celebrated!
When it comes to my career, I often refer to my "split personalities." My commercial and editorial styling business is one personality. My Quelcy business is more technical, responsible to more people and sometimes more nerve-wracking. This space, "With The Grains," is my very personal personality. It's where I have complete creative control, but it's also where I share my stories and my feelings. Every once in a while, a project comes along that blurs the line. The "Eat Your Feelings" cookbook is one of those very pleasantly blurry lines.