As I write this- book 2 is at the printers! A sneak peak of the cover of the book can be found here This summer book was more challenging to write than the first edition, but with all the challenges that came with it, the fall edition and future books to come will only get better. Perhaps it was the challenge to think summer while Seattle's spring was arctic, or perhaps it was that Marcus and I decided to pair 2 or 3 wines with each recipe instead of just 1! It's quite laughable to see some of our recipe and wine testing photos, especially with Marcus, surrounded by 30 bottles of different sauvigon blanc and his notebook. Or me running from the barbecue to the stove and back again with my timers while Jess, Jenny and Mark follow my rough draft recipes in my tiny kitchen!
When I think about the blank notepad where I began scribbling down summer recipes aboard the plane to New Orleans to holding the colorful proofs in my hands for book 2, it's thrilling and surreal at the same time. On top of his wine knowledge, Marcus does an incredible job as a graphic designer. Above is a picture I took in my kitchen, during a recipe testing of Sage and Fennel rubbed Pork Tenderloin with Fresh Cherry and Rhubarb Sauce. The sauce is not like dessert, it has some star anise, chicken stock and bit of red wine and it's not overly sweet. The pork tenderloin leftovers make for an incredible sandwich the next day too. As the cherry and rhubarb season are underway, I'm contemplating all the ways I can stain my fingers, lips and teeth with sweet summer cherries, with recipes of course- if I can keep them from my lips.
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