I received an exuberant message from my mother recently. “Well, this is going to make you happy! The books have arrived!”
The books she was talking about were promotional copies of the cookbook I wrote with my friend, Brooke McLay, of Cheeky Kitchen.
It’s called The Everything Mediterranean Slow Cooker Cookbook, and it has recipes like Parmesan Olive Focaccia, Black and White Bean Dip, Citrusy and Sticky Honey Wings, Apricot-Stuffed Pork Tenderloin, Vegetable and Chickpea Stew with Lemony Couscous and Challah Bread Pudding.
Needless to say we’re pretty excited about it. If you’re the type of person who likes to read cookbooks, you might enjoy it.
To celebrate, Jedd and I had champagne sangrias. Sadly the convenience store next to us didn’t have pre-chilled champagne but you know what they always say, when handed lukewarm champagne – drop some frozen cherries into it as an ice cube.
Okay, probably no one has ever said that – but it feels like a platitude that should catch on.
Several mint leaves, some reserved for garnish
1 bottle champagne
Place the mint leaves in a small bowl, and muddled them with the back of a spoon. Place desired amount of muddled mint in a glass and top with champagne. Place fruit in glass, and enjoy!
(Photos by Launie Kettler)