Cookbook Update and Some Other Stuff…

Hi all-

Early this week, we got an email from Robert at Vanguard with the 1st copy of the manuscript to proof! To say we were thrilled is an understatement! I (Carol) was particularly taken a back seeing the title/author page and the copyright page. It’s finally becoming really real and is starting to look like a cookbook!

We also got a first idea for the cover for the book. It’s not really what Karen and I had in mind, but we’ll work with them and will get if figured out. We’ll have the first draft to them by next weekend and will move on from there. Not until we’re done with the proofing and it moves onto the marketing department do we get a release date. Which is what we’re particularly excited for! Hopefully just in time for the holidays!

I also came across a couple of interesting food tidbits you might enjoy:

The first is a suggestion on what to do with leftover Sriracha from lifehacker.com. They’re not wasting a thing and we love it!

Last Bit of Sriracha!

The second is just a creative and healthy way to give and eat salads (from the Daily Dish). I just find the photo so pretty:

Salad in a Jar
Enjoy eating every bite!
love

New Videos!

Hi everyone!

Here are a couple of quick videos K did to show you how to debeard mussels and peel shrimp.

Debearding mussels:
Most mussels have what is commonly called a “beard.” The beard is made of fibers called byssal threads that emerge from the mussel’s shell near the bottom (or the “hinge”) and are what they use to hold onto rocks in the water. It’s best to buy mussels with the beards still attached because removing them causes the mussel to die.

Peeling shrimp:
The main thing you are trying to get out of shrimp when you clean them is the small black tubule running down the back. This is actually the digestive tract. Eeew! So definitely try and get all or as much of that out as you can. You can also often times buy cleaned and already deveined shrimp, but where’s the fun in that?!

 

Enjoy!
C