Jessica Merchant's Blog, page 335

The Pretty Dish Launch Party!

YOU GUYS!

I have to thank you for making yesterday one of the best days of my life.

Hearing from all of you who got The Pretty Dish those of you that were literally waiting for the amazon delivery – it was amazing!

And last night we had a launch party at Floor 2. It was SO fun! When my first book launched, I was at a signing in Florida. I knew that for this one, I wanted to be HOME. This is normally a post I would share over on my crumbs page, but I couldn’t help sharing it here since you were a big part of it!

We started with the signature cocktail – rosé all day! Um, it’s a mix of tequila AND rosé. Hello, that is me. In a drink.

It was a cocktail/snacks party (is there any better kind?) that included mini smash burgers, oyster tartines (OMG), oxtail empanadas with green goddess dressing, caramelized onion, goat cheese and bacon flatbread annnnnd of course, cheese and charcuterie. I wish that I could say I took a thousand pictures, but I didn’t! I couldn’t! I just enjoyed the night and it was such a blast. I did swipe some of these from instagram stories though!

Speaking of, you guys are absolutely blowing me away with your love for The Pretty Dish! I’m stunned at how incredible #theprettydish hashtag is already, I’m in love with everything you guys are sharing with me, the photos of recipes you have already made, the pics you’re DMing me and how wonderful you are being about the book. This means so, so, so much to me. THANK YOU! I want to see everything you’re making!

Also! Remember that I’m giving away a bunch fo $250 amazon gift cards! To enter, post a picture of your copy of The Pretty Dish (a photo with you, a photo with or without a recipe that you have made – whatever you’d like!) on your instagram page (not instagram stories) with the hashtags #theprettydish and #howsweeteats. You can enter as many times as you’d like as long as the picture is your own! Each photo is one entry. This giveaway runs through Saturday, March 31st and there will be five winners! (If you don’t have instagram, you can email me a picture of your dish as entry!) This giveaway is open to EVERYONE!

I actually had a new recipe planned for today – and I scrapped it at the 11th hour (or, um, 2am, as I’m writing this post). But I wanted to share THIS because you guys have been so incredibly supportive and my love for you is UNREAL! You are making this a dream come true! xo

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The Pretty Dish is HERE!

The day has finally come!

I can’t believe it, but The Pretty Dish cookbook is officially here. THANK YOU so much for being the reason that this book is happening!

The Pretty Dish is officially for sale and you can purchase it online at:

Amazon

Barnes and Noble

Indiebound

Books A Million 

iBooks

… or anywhere books are sold!

The Pretty Dish has 150 BRAND NEW recipes as well as 50 beauty DIY recipes (think sugar scrubs, lip balms, bath melts). The recipes can be made in 60 minutes or less and they are all so good. Like I love every single thing in this little book! There is also a photo for EVERY recipe. Woohoo!

That’s a little sneak peek!

Your support over the years and, of course, over the last few months of me talking about The Pretty Dish constantly – means the world to me. THANK YOU thank you thank you! I heart you hugely. I appreciate you so much!

And! I have so many other things to tell you.

The Pretty Dish Book Club is happening! 

We’re doing it! We’re cooking through the book together for the rest of 2018. I was hoping to start this today, but a lot of you reached out saying your book was coming later this week. So look for the official book club details and start on Sunday, March 25th. We will be cooking three recipes from the book each month and you can cook one of them or all of them. It’s going to be SO FUN.

The Pretty Dish Book Tour is ON!

If you didn’t see it a few weeks ago, I shared The Pretty Dish tour (so far). I can’t wait to meet you!

This Saturday, I’ll be signing books at the South Hills Village Barnes and Noble here in Pittsburgh! You can see the event on Facebook here!

Also! I WANT TO SEE WHAT YOU’RE MAKING!

Be sure to tag everything you’re making on instagram with #theprettydish! And make sure to tag me @howsweeteats and use the hashtag #howsweeteats too, to ensure that I really can see everything. Remember, I can only see your account if it’s public! I want to be able to feature your amazing creations.

And that brings me to…

A giveaway!

I’m giving away five $250 amazon gift cards to show my appreciation to you!

To enter, post a picture of your copy of The Pretty Dish (with or without a recipe that you have made!) on instagram with the hashtags #theprettydish and #howsweeteats. You can enter as many times as you’d like as long as the picture is your own! This giveaway runs through Saturday, March 31st and there will be five winners! (If you don’t have instagram, you can email me a picture of your dish as entry!) This giveaway is open to EVERYONE!

K, that’s all for today. I’m going to go cry tears of happiness! I can’t wait to hear what you think about the book. Shoot me an email, leave me a comment, leave a review, send me a DM – whatever is your preferred way of contact. Love you guys so much! xoxoxo

 

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Tuesday Things.

1. TODAY is the DAY! The Pretty Dish is OUT! I’m waaaay emotional.

2. If someone sends me a text that ends with a period as punctuation (as opposed to a”!”), I’m convinced they hate me. Texting has ruined life for all of us.

3. I very much need these bourbon chocolate sugar cookies! OMG.

4. Please tell me you’ve seen these gigantic pool floats. I need one. But I have no where to put it.

5. TV! Okay, so American Idol auditions are kind of tearing me up! I find myself crying constantly and I’m only watching the show as background noise. I did really like the twist in Homeland this past week. And I’m SUPER excited for Billions to come back on this Sunday!

6. Super bummed that I didn’t end up seeing The Greatest Showman in theaters, but I think it comes on Apple TV today?! ALSO. Um. I, Tonya has been on there for a few weeks now and I can’t even tell you how many times Eddie and I have watched it again. We freaking love it. Allison Janney is everything.

7. Remember a few years ago when I went on a mission to love coffee and ended up (majorly) succeeding? I think I’m going to do that with tea now. My friend Rachel’s calming winter tea has me intrigued.

8. Because I’m convinced that when you just keep shoving something in your own face, you sort of start to like it. I mean, last night I made a broccoli dish for dinner and I’m super into that at the moment. Also, I don’t recognize myself. So there’s that.

9. Sharon Stone’s beauty regimen. I’m obsessed with reading things like this.

10. What was the first CD you ever owned? Mine was Alanis’s Jagged Little Pill.

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Sweet Potato Sheet Pan Breakfast Hash.

Another day, another sheet pan! But this time… sheet pan BREAKFAST!

Because everything tastes better with an egg on top.

I was inspired to make another sheet pan meal like this after my friend Juli at paleomg made something similar. It’s not a new combo for us, but I never ever considered making it on a sheet pan. I knew we’d LOVE something like this for breakfast, but actually – more for dinner! We tend to do breakfast for dinner every other week or so. It’s a great fall back when we don’t know what to eat, but it’s also something we adore, so we don’t think of it as a cop out dinner.

And this! We are OBSESSED with.

And! I can’t believe I’m sharing another sheet pan meal with you either! Seriously. A few weeks ago I made three of them that are staples in our house. They are basically the only sheet pan meals that we love and make over and over again. So there is one more to come! Ooooh.

Back in 2015, about four months after I had Max, I did whole 30 and a version of this was one of my go-to breakfasts. I loved it so much (just not after eating it everyday straight for two weeks, ugh) and would make it in a skillet – the potatoes, bacon, eggs on top – everything. Or I’d even scramble eggs right into it. Eating sweet potatoes like this is exactly how I want them. I’m never going to be the person who slices open a baked sweet potato for dinner and eats it plain as a side to chicken or fish. I think that is super boring and not flavorful.

But this I can do. And adore.

One other thing? I am obsessed with adding brussels sprouts to this too! Oh it’s freaking ridic.

And if you’re weirded out by cracking the egg over top, or just have a bunch of people who want their eggs cooked differently, you can always still do that part in a skillet and make the base on the sheet pan. I pretty much can’t stop eating this directly off the pan. It’s so good.

Crispy potato bottoms and bacon are my love language.

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Sheet Pan Sweet Potato Breakfast Hash










Ingredients:

2 sweet potatoes, peeled and cubed
2 yukon gold potatoes, cubed
1/2 red onion, diced
1 garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 slices bacon, chopped
4 to 6 large eggs
green onions for topping
hot sauce for topping



Directions:

Preheat the oven to 425 degrees F.

Place the potatoes, onions and garlic on a baking sheet. Drizzle on the olive oil, salt and pepper and toss well. Add in the bacon – scatter the pieces all over the sheet. Roast for 25 to 30 minutes, tossing once during cook time. You want the bacon to be crisp and the potatoes to be golden and softening. Cook a little longer if needed!

Once the bacon is crisp and potatoes are cooked, add the eggs directing on top of the sheet. Stick the pan back in the oven and bake anywhere rom 5 to 12 minutes – depending on how cooked you’d like your yolks!

Remove the pan from the oven and serve the potatoes and eggs immediately. Top with sliced green onions and hot sauce!

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Did you make this recipe?

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I appreciate you so much!

And that runny yolk!

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Currently Crushing On.

Happy Saint Patrick’s Day!! Now if only it would stop snowing here… things would be perfect!

This week I shared a behind the book post on choosing the recipes in my next book. You have THREE days left to get the free bonus cookbook with an order of The Pretty Dish. THIS IS THE WEEK! AH! We’re starting The Pretty Dish book club on Tuesday too!

What are you guys up to? Are you going to drink green beer today? Please say no. xo

Have a wonderful weekend!

Internet bests:

dilly chickpea greens salad. OMG! making this week.

very into these homemade peanut butter eggs.

super simple marinara sauce that looks so good.

dreaming of this almond dutch baby.

cauliflower rice kimchi bowls. craving one.

this vegan chocolate zucchini cake is unreal.

oooh the best meatball sub! i need it.

sparkling grapefruit, elderflower and rosé in a cocktail. YES.

hello 5 ingredient chocolate coconut bliss balls.

pretzel lime pie. this looks magnificent!

craving this irish soda bread with dried apricots.

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Honey Cheddar Scones with Black Pepper.

For the love of the scone!

These cheddar scones with honey and black pepper are little triangles of heaven.

And you know. When I think about writing something such as “who doesn’t love a scone?!,” I have to hesitate. Because in my life, there are many people who do not love a scone. Eddie. My mom. Probably my dad. Definitely one of my brothers. The list goes on.

And I literally write this in EVERY post about scones, but even my own scone memory is horrible because the first time I tasted them was elementary school, on Saint Patricks Day when a parent brought in a classic version. And they had raisins.

Which I sort of believe shouldn’t even exist. Like why do we have to go and ruin grapes that way?

Said scones were also rock hard and dry. I was very much NOT into them.

Really. Could I be any more of a broken record?

So even though I adore this amazing old-school recipe that is a master base for an excellent scone, I’m always looking for a delicious combo that will turn the scone-haters in my life into lovers. Because if it happened for me, it can happen for them too.

I mean, look at these flakey, buttery layers in the dough!

LIKE THOSE OMG.

This is a super classic. A mix of sweet and savory. Rarely am I a fan of black pepper, but when it’s combined with cheddar in a scone or a biscuit, I freak. It’s SO good. It’s so savory and provides a sharp bite towards the end. Just delish.

And this flavor of scone is the best because it looks like NOTHING. Right? It looks sort of bland and just, like, not a big deal at all. And then you take a bite and you’re like whaaaaat.

This rounds out all of the Saint Patrick’s Day recipes for 2017, so I hope you have something delicious on deck for tomorrow! I mean, even if you don’t want to celebrate… Baileys. Just think of all the Baileys.

Right?!

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Honey Cheddar Scones

Yield: makes 12 to 16 scones

Total Time: 1 hour

Ingredients:

3 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
3/4 cups cold butter, cut into pieces
8 ounces sharp cheddar cheese, freshly grayed
1 cup buttermilk
1/4 cup honey
melted butter for brushing



Directions:

Preheat the oven to 425 degrees F.

In large bowl combine the flour, salt, pepper, baking powder and soda. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the grated cheddar cheese. Stir in the buttermilk and honey. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.

Divide the dough in half or in thirds and pat each into 5-inch round circles. Brush each scone with melted butter and top another crack of black pepper. Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 12 to 14 minutes, until the tops are slightly golden. Drizzle with honey if desired. Serve immediately.

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I appreciate you so much!

Dying for a bite of that.

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Behind the Book: Choosing the Recipes!

This has possibly been the biggest requested behind the book post EVER. And is a question I get often. HOW THE HECK DO I COME UP WITH THE RECIPES.

And how do I decide what to put in the book!?

Actually, coming up with the recipes is easy for me. I don’t know why. It just is. It’s probably like how math comes really easily to my husband or something like that. I have a big old recipe brain that is constantly churning out ideas. I’m constantly motivated and inspired and since I work everyday on these things, the motivation and inspiration just keeps coming!

That doesn’t mean I always love to cook. I mean, yeah, in the grand scheme of things, I LOVE it. But of course I have days where I just want to desperately get take out from anywhere.

The process of conceptualizing a recipe from start to finish though? I adore it.

Now here’s the thing!

Choosing the recipes for my book has ways been something that has really stressed me out! LIKE REALLY. I think it’s because as a lover of books, I want to make sure that I adore every single thing that goes into my own book that will live on a shelf. And since I love coming up with recipe ideas, it’s a matter of deciding what is worthy enough to live in my book baby for life.

SO.

There are two ways that I determine the recipe list I’m going to develop:

By season:

In real life, we cook and eat 99% seasonally. In blog life, I try to share only seasonal recipes, but occasionally have to prep them a few weeks ahead of the season just for content. When it came time to decide recipes for the book, I listed out a few of my favorite seasonal ingredients for each season. For instance, all varieties of squash in the fall, citrus in the winter, sweet corn in the summer – and so on. I tried to make sure that I didn’t have an overwhelming majority of one season. And I wanted to make sure that I was using things that were accessible. For instance, it’s really fun to use kiwi berries and fresh pink dragonfruit, but even when that is in season? Not everyone can find it.

I had to majorly(!) cut down my list for squash recipes. It was INSANE. Depending on the season we’re in when I’ve started preparing for a book, it goes both ways. I find myself overwhelmed with recipes for the current season. But also very inspired with recipes from the next few seasons, since I’m looking forward to those!

By course:

And by that I just mean breakfast, lunch, dinner, etc.

This seems like a no brainer, but when I’m doing a huge brain dump of recipes, it’s easy to end up with too many breakfast recipes and only one side dish, or 10 chicken dishes and only two vegetarian, and so one. I like to try to break it up by how people eat – breakfast, lunch and dinner, then add in a few snacks or appetizers, dessert of course, drinks in my case, and maybe something extra in there if I think of it. And then try to have a balance of everything! Doing this made it fun and easy to include full entertaining menus in the book.

The main thing I have to do is perhaps the hardest: sit with the recipes and be patient. This is why I like to work ahead for the blog too and the reason I work off a HUGE running master list of things I love and am inspired to make. Even after I get my full cookbook recipe list finished, I try to sit with it for a month or two before fully deciding on exactly what it is that is book worthy. And that obviously would differ for everyone!

I know what I love when it comes to cooking and food, so that part is easy. But I also have these amazing readers on the blog (um, thank you forever!) that tell me what they like. I try to have a balance of things we both love. I want the book to be practical. To be used in the kitchen. To have some longevity in your life and be something that you grab week after week!

In this book, specifically, the recipes are all under 60 minutes. Now, there are a FEW that break that rules because I use the slow cooker. However, that usually means waaaay less than 60 minutes of prep – just more downtime while the meal cooks. In fact, if you are skilled or even just familiar with being in the kitchen, many of the recipes will take 30 minutes max.

The final part of determining the recipes for a book? They have to be my favorite things. My ABSOLUTE favorite. If I have any doubt about one of the recipes, it’s gone. If I work on it later and decide I love it? I’ll share it on the blog or save it in my master list. But I don’t like to have any lignering feelings of doubt about the recipes in my book. Duh, right?

For more insight on the crazy process of starting the book, testing the recipes and photographing them, you can see my first behind the book post HERE!

If you’re interested in writing a cookbook but don’t know where to start with the recipe list – or, if you’re a food blogger who just feels like you’re running out of ideas? These are my top five tips.

Start your master list! Get that baby going and NEVER throw it away. I hand-write everything. I can’t tell you how often I’ve shared a recipe I wrote down an idea for the first time four years ago. It happens a lot! I sit down for a few hours and write down everything I want to make. Do whatever you need to do to find inspiration! I like to fill two or three full notebook pages in the first sit down. You can fill in as many spots as you’d like. If it’s intimidating, maybe start with 20 recipes.
Sit with your list. Revisit it once or twice a week for a month. Cross off what sounds crazy and add notes to what sounds great. In the meantime, I test the recipes that I know FOR SURE will be in my book. There are always some that I’m 100% on from the get go. For instance, I’ve known that I wanted to put a lavender latte in my next book since 2015.
Make your specific list and categorize it by course. This is mainly for cookbooks, but maybe you’re thinking of doing this for one month+ as a blogger. Write down your specific list for a cookbook (this means “x” number of recipes, with enough diversity in season and course) or for one month of sharing (in which case, you can share whatever it is you like, hopefully within the season!).
 Sit with your list AGAIN. OMG, who has time for this in 2018? Not I. But it’s worth it.
Finalize your specific list. It has to be exactly what you love!

I mean, I know. It sounds embarrassingly basic. But the first four steps are necessary for me to love what I’m putting in a cookbook. There is SO much turnover on the internet. You can post something today and then something new tomorrow and forget about what you shared three weeks ago, etc. With this process, I can say that I love EVERY recipe so much in The Pretty Dish. I wish I had done this for my first cookbook, because truly, a DAY before the book went to press, I was begging my editor to include and remove certain recipes. I had just as much time to work on that book, but instead of sitting with some of my recipe ideas (which is totally a part of the creative process!), I kept going full speed ahead and testing hundreds (yes, hundreds) of recipes. It was nuts! So glad I’ve learned a lot in this whole process.

And that’s that! Another peek at how The Pretty Dish came together. I can’t wait for you guys to see it!

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Frozen Irish Cream Cappuccinos.

It has already been a WEEK.

Give me a frozen irish cream cappuccino and let’s call it a day.

Bailey’s is life.

Even though this week was all about springing forward, everyone in our house decided to stop sleeping! It’s like the babies decided to rally at midnight and thought it would be SO fun to throw a party until 5AM.

It’s just been a blast! Not.

Perhaps I need four frozen irish cream cappuccinos. How would that go over?

GUESS WHAT.

What I love about this is that it’s not overly sweet. There is no other added sugar, besides the Bailey’s and while that is sweet, the amount in the cappuccino isn’t overwhelmingly sugary. It’s not like it has ice cream or anything. It’s perfection. Frozen, creamy, icy coffee!

Right before I got pregnant with Max a few years ago, I discovered regular old coffee frappuccinos at Starbucks. Just plain coffee, frozen, with no whipped cream or anything. And I fell in LOVE. It’s so much better than a mocha or caramel or something with the sickeningly sweet syrup. With a dash of cinnamon, it’s almost kind of refreshing. So that’s what I was going for here.

I mean, not that a frozen coffee is technically REFRESHING. But you get it. Chilled and icy without being a milkshake! Yes yes. I try to make sense out of ridiculous things.

I’ve been intrigued with Bailey’s ever since I was a kid. No, I wasn’t drinking it back then, but my parents would serve it on holidays with coffee or over ice and sometimes they would have it on the weekends too. It always looked SO good to me – kind of like how daiquiris or frozen mudslides or something looked.

And when I had it for the first time, I fell in love. Hence the reason I’m always look for reasons to use it.

Next week, in honor of The Pretty Dish launch and the first week of Spring, I’ll be sharing another coffee recipe. But I couldn’t pass up sharing something with Baileys! Annnnd if you’re looking for meals or treats to have for Saint Patrick’s Day, I’ve got you. We have sooooo many options, starting with this irish ale potato and cheddar soup. We have lobster corn fritters, homemade pub cheese, asparagus potato salad with hot bacon dressing and s’mores stout milkshakes.

Also! My favorite irish soda bread, and then something fabulous to do with that soda bread? Soda bread French toast with whiskey whipped cream! And then whiskey iced coffees to finish that whole thing off.

These Guinness spiced pretzels with irish cheddar fondue are UNREAL. Even better, the Guinness short ribs with cheesy cauliflower mash that I shared on Monday. They are SO good. And how can we forget the lucky charms confetti cupcakes! And lucky charms chia pudding?! AND oh my gosh – one bowl whiskey fudge cake? We can’t. We just can’t.

Looks like we’re having a party!

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Frozen Irish Cream Cappuccinos

Yield: serves 4

Total Time: 15 minutes

Ingredients:

1 1/2 cup ice (or coffee ice cubes!)
2 1/2 cups freshly brewed coffee
2/3 cup Bailey’s Irish Cream Liqueur
1/4 cup milk
pinch of salt
whipped cream for topping
cinnamon for sprinkling
coffee beans for garnish



Directions:

Combine the coffee, Bailey’s, milk, ice and pinch of salt in a blender and blend until smooth and creamy. Pour into glasses, top with whipped cream, cinnamon and a coffee bean and serve!

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That’s the kind of coffee and cream I always want.

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Honey Garlic Salmon and Brussels Sprouts.

Here with an embarrassingly easy recipe for you!

Only my favorite kind of recipe. Besides the majorly trashed up ones.

But guys! This sheet pan salmon is SO simple. Really flavorful. Very easy and only contains THREE ingredients… aside from the salmon and brussels themselves. Crazy, right?

Lately I’ve been trying to share the meals I make on a day when I’m losing my mind, feel like I have zero time, don’t want to make something out of a box and feel like we’ve been eating out way too much. This is one of those.

And I entrusted my very helpful three year old to help me with food styling here. Note: I do not recommend. Even if it’s adorable!

No, really though, we are still eating seafood on Friday since it is Lent and I’m just trying to prevent Eddie from bringing home another Primanti’s fish sandwich. No heart attacks needed.

The thing is that I am generally not a sheet-pan-dinner kind of person. It’s so rare that things are done at exactly the same time and temperature! I want a golden, charred flavor on my chicken which requirer searing or broiling and then the veggies need more time in the oven or I want them caramelized a certain way… blah blah blah. You know?

Rarely do I find a sheet pan meal where everything is just perfect.

Now, I will often put TWO sheet pans in the oven at the same time, maybe increasing time and temperature or removing a pan earlier than the other, but only a few things go on ONE pan.

It’s easier with salmon though because I know exactly how to cook it (since we cook it soooo often) and when brussels sprouts are sliced or shaved, they only need 15 or 20 minutes in a hot oven.

Also, sidebar. Does anyone else still get amazed when you think about loving brussels sprouts? Like never did I ever think that would be a thing in my life. BUT IT IS. My mom is still like WTF.

SO. You can throw this together in a few minutes and it’s super flavorful. I like to serve it with rice or quinoa. But you could even do a side of potatoes of some sort!

Right now I’m finding it really easy to cook meals that can be made together and served together. You just have to find the things that work best when thrown on the same sheet. And luckily for us, this is one of them! Winning.

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Honey Garlic Salmon with Brussels

Yield: serves 2 to 4

Total Time: 35 minutes

Ingredients:

4 garlic cloves, minced or pressed or grated
1/4 cup low-sodium soy sauce
1/3 cup honey
freshly cracked black pepper
1 (2 pound) salmon filet, about 1 1/2 inches thick
1 pound brussels sprouts, cut in half or even quartered
lemon wedges for spritzing
fresh herbs (like basil, oregano, chives) for topping



Directions:

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper or foil. Make sure your brussels sprouts are in small pieces so they roast quickly! I like to remove the stems from mine and cut them into quarters.

In a small bowl, whisk together the garlic, soy sauce and honey. Place the salmon filet in the center of the sheet.

Place the brussels in the bowl and toss them with half of the honey garlic mixture. Spread the brussels around the salmon. Brush the remaining honey garlic mixture over the salmon. It’s okay if you have some left – you can use it to brush on once the salmon is finished! I like to add some freshly cracked pepper on top t00.

Roast the salmon and brussels for 15 minutes, until the salmon easily flakes with a fork and the brussels begin to caramelize. Remove and slice the salmon into pieces. Serve immediately with a sprinkling of herbs, a spritz of lemon and extra sauce!

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I appreciate you so much!

It’s flakey and buttery and actually GOOD FOR US.

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The Pretty Dish is One Week Away! (& The Pretty Dish Book Club!)

And I have a couple things!! Besides maaajor excitement. Eeeek! Okay, so!

You have one week left to preorder and receive your free bonus cookbook! Think chimichurri garlic bread and chorizo guac. OMG. (Also, side note, if you filled out the form and didn’t get your book (and checked your junk/spam!), be sure to shoot me an email!
In case you missed it, I posted the start of The Pretty Dish book tour on Sunday. I can’t wait to see YOU.
THE PRETTY DISH BOOK CLUB IS HAPPENING! We’re going to cook out of the book together for the rest of the year. !!!!!!! So many fun things planned with this and they start next Tuesday, March 20 – the day that The Pretty Dish comes out! Grab your copy so we can start one week from today!

I love you forever. Byyyye. 

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