Terry and I returned yesterday from 2 weeks of traveling in Paris and Barcelona.
After much jet lag and catching up on Dexter, we commenced this morning with scrambled tofu, roasted potato and herbed whole wheat scones. Mostly because the whole time we were gone, no matter how perfect the baguette, I just kept missing scrambled tofu.
I’ll be posting travel stories from both cities, but in the meantime, let’s get caught up on some PPK December going-ons.
On Thursday night 9pm EST, the Cooking Channel (Food Network’s sister station) will be airing their first ever vegetarian special, “Veg Edge!” The hour-long special is a look at vegetarian food and culture in 5 cities: New York, LA, Seattle, Austin and Portland. I am honored to part of the Portland segment which is actually full of vegans. Our segment includes Food Fight, Blossoming Lotus, Portobello, Native Bowl, Homegrown Smoker, and Oregonian Food Columnist Grant Butler. Why not have a little viewing party and let the Food Network know that we want this kind of plant-based programming in the future? They were great to work with and very receptive to vegan food, so fingers crossed. Here I am filming a little something:
And today is a super special day...Appetite For Reduction is officially available! It actually shipped early so lots of you have been cooking from it and providing feedback already, so thanks. It means a lot to me, and nothing beats watching the photos and reviews roll in. You can read more about the book here, and I’m always available to answer questions on my message boards or Facebook. Need to know what wine to serve chickpea picatta with? No problem! And I can even help style your hair. Actually, I’d probably be better at styling your hair than suggesting a wine.
We also have a bunch of new handmade, one-of-a-kind PPK aprons for sale. Many of these aprons are made from the fabric seen in the photos of Appetite For Reduction, so wear a little part of history.
Now that I’m home I’ll return to blogging recipes to help get us through these cold winter months. Thanks so much for a fabulous 2010, let’s make 2011 even better with vegan food, friends and fun! And figs. And forks. And falafel.