With a Little Help

To try and get more work done on the most recent book (announcement this week!) with its rapidly approaching deadline, I decided that I needed to take a little time away for focused progress.

Katelan Foisy agreed to come with me on a roadtrip to stay at a mutual friend’s house and work on our respective projects (and hopefully brainstorm about a collaboration or two down the line.)

We ended up driving into a bit of a blizzard, stopping first for a quick bite at a cute cafe and to peek into a 100+ year old theatre:

We made it safely there, unpacked and settled into the snowy evening with our books and notebooks, a bottle of wine and some spicy veggies and pasta for dinner.

There is something so satisfying about fragrant, colorful foods cooking while the world outside the windows is white and cold.

Now we’re camped out on the comfy couch with blankets and laptops and mugs of warm beverages for work before bed. (Thanks to everyone pitching in back home to make this time and space possible. It continues to take a village, and I am so grateful.)

#sweetdreams #amwriting

Ukie Fusion

I love Brussels sprouts. I never had them as a child. They just were not on the rotation.

I tried them as an adult and liked them, but hadn’t attempted to prepare them at home until recently.

I’ve been playing with different ways to serve them and was inspired to create a variation on Ukrainian holubtsi (stuffed cabbage leaves). Instead of stuffing the leaves, I sauteed Brussels sprouts (they are in the cabbage family, after all) and added them to the rice, onion, and ground beef mixture (vegetarians can use a rice, onion, and mushroom mixture instead).

I placed it all in a casserole dish, added tomato sauce, and baked it in the oven.

It was delicious!