One week ago was my book birthday and wow it’s been a crazy seven days ever since. I’ve stood in the freezing wind at a few of my favorite farmers markets, meeting new readers and greeting old friends.
I’ve been interviewed by Bonnie Benwick, Deputy Editor of the Washington Post Food Section. I’ve traveled to Richmond and the beautiful new Southern Seasons store. And today, right now, I’m sitting in Toronto (there are still tickets available for tonight’s event.)
Thursday, November 13, I’ll be at the 92nd St. Y, in conversation with the brilliant and funny Charlotte Druckman. Tickets are still available. Won’t you come say hi?
Next weekend, I’m in San Francisco, after which I’ll head to Seattle. All the details are here.
More than anything, what has been especially heartwarming is to read posts from my fellow bloggers who are making and eating and writing about the recipes in the book. And they’ve taken gorgeous photos to boot. It’s still totally amazing to me, and I hope this sense of astonishment never gets old.Here are links to all the fun. Many of these sites are offering giveaways, too, which means you, too, could soon be cooking from Mrs. Wheelbarrow’s Practical Pantry.
The lovely blogger Chicken Wire Paper Flowers talks up my cranberry raspberry sauce.
Cecilia Venuto (One Vanilla Bean)made a truly gorgeous galette with kale, potato, creme fraiche and a duck fat crust. So pretty!
Tamar Haspel at Starving off the Land writes an admittedly biased review.
Christine Rudelevige writes in the Portland Herald about quickles.
I had a blast as guest editor at Food52. I wrote about the taxonomy of preserves and shared four recipes for using jam. And they’re doing a super giveaway (and said some really nice things about my book.)
I did an interview with Brandon Fox over at Style Weekly (Richmond, VA)
The lovely Lori Grisham did a great interview on her USA Today podcast.
You’ll find me in the November issue of Washingtonian magazine.
And, I wrote a fun little piece in Washington Post’s Food section about what to do with what you’ve canned.
I can’t let this wrap up end without sharing some squee-inducing photos:
Check out the duck fat crust Scott Davis made for his classic English pork pie. Yum.