Touring our new cookbook — and spending time with family

Thank you to everyone who came out to Astoria Bookshop for our New York launch and to the Book Cellar for our Chicago launch! Both bookshops were wonderful and we had a terrific turnout! I meant to write sooner, but we’ve been bouncing from one thing to the next for the last month.

We brought the kids for the NYC launch, as well as batches of Dante’s Nine Layers of Torture Bars and Pythagorean Serum cocktails to share with the audience.

At The Astoria Bookshop with Dingding Hu (who makes a fabulous Janet), our illustrator for FORKING GOOD.
It was nice to be able to share our NYC party with the kids this time. It’s not often that they’re all able to travel with us.
Thank you to everyone who came out to celebrate with us!

Inspired by Dingding’s costume, Stephen and I decided to dress as a gender-swapped Michael and Janet for the Chicago party…

So thrilled to have coworker friends from NIIT show up! <3
My Soul Squad. I love these people wholeheartedly.

The Book Cellar featured a special The Good Place-inspired cocktail created by Stephen that was not in the book: French Vanilla Antimatter! And we brought more Dante’s Nine Layers of Torture Bars to share with our guests.

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In the last month, FORKING GOOD made it to the Semifinal Round of the 2019 Goodreads Choice Awards for “Best Food & Cookbooks!” We also had some nice press, including this featured review by Foreword:

An extended inside joke that show fans will delight in adding to their shelves, Forking Good is a comfort-food laden, lightly philosophical cookbook worth indulging in.

We were included in this feature, “Pop culture cookbooks are one thing Millennials aren’t killing,” by Danielle Zimmerman for Hypable:

We’ve exhausted so many avenues of celebrating the fandoms we love that it was only natural for us to turn to food next. After all, fandom and pop culture already nourish our souls, so why not our bodies as well?

Stephen and I also did a fun interview for i8tonight, which is their own culinary spin on the Proust Questionnaire:

Where is your favorite place to eat?

Valya: Honestly, I love to eat at home—ours and other people’s. I appreciate the intimacy and personality. Outside of home dining, we really love our neighborhood Ethiopian restaurant, Ras Dashen. Also high on our list is Band of Bohemia, such wonderful food and cocktails.

Stephen: As an East Coaster relocated to Chicago, I thank the heavens for Jimmy’s Pizza Cafe, which is the place to get real New York pizza in town.

You can read the rest here.

Meanwhile, in the kid arena, there was a lockdown at my older kids’ high school. That morning, I got a text from my son telling me that their high school was on lockdown, and it was not a drill. My son and daughter, both in the high school, proceeded to relay information to us via text about what was happening as the students shared updates with one another around the school.

As it turns out, the lockdown was prompted by two pellet guns brought in by students, and the school seems to have dealt with it safely and efficiently. Still, it was terrifying to be a parent helplessly waiting for information about your children’s safety… in school, where they should be safe. I am so grateful that all the kids are ok, and I could not help but think of the hundreds of parents across this country who have sat frozen with feelings of helplessness and fear.

We talked about it at length at dinner, and the kids were mostly calm and pragmatic, discussing places where they think security could be better, praising teachers for staying calm and helping, relaying the fears and concerns of their peers.

This is their normal. This is anything but normal.

I’m still processing.

***

And speaking of parenting, there was the time last week when I was tucking in my youngest, and she said something sweet about hoping to be a mom like me when she grows up. I told her thank you, but it’s also ok if she decides to be a cool aunt instead. She certainly doesn’t have to decide now.

She looked at me with that intense Lana gaze for a minute and then said, “I see what you’re doing, Mom, trying not to push me in a direction. I know how you think. I KNOW where you get your parenting from. I READ your parenting book. The whole thing.”

Then she settled into her pillow and said (very pleased with herself), “I guess I know famous people too.” And went to sleep.

***

Thanksgiving behind us and the winter holidays ahead, I’m looking forward to some vacation days — cozy afternoons baking with the kids, coffee dates with friends, catching up with reading beside the tree, catching up with writing under quilts, and so much cuddling on the couch.

I hope that your December is also cozy and full of things that make you feel warm and happy and loved.

 

Night of the Deadlines

Forking Good at the Quirk Books Booth at BookExpo!

A dear friend met me for coffee a month ago and gifted me with the mug pictured below; when I opened the box, I laughed long and hard in the cafe where we were enjoying breakfast–it was perfect.

When we started working on FORKING GOOD, I knew the deadline was going to be tight. I write pretty well under pressure, although it’s often at the expense of things like sleep, socialization, and self-care. What I was not prepared for was *cooking* under pressure—because this cookbook manuscript wasn’t just an exercise in writing clever philosophy lessons related to the sitcom The Good Place. It also required creating 30 tasty recipes that tied into those lessons.

As I have written before, I love to cook, and serving a meal to be enjoyed with people I love is one of my favorite things in the world. Most of the time, however, I’m a largely improvisational cook. I start with a recipe that’s new or familiar, and I adapt based on what’s in the pantry, what we have a taste for, who’s coming to dinner. I love that moment of adding new herbs and spices, and changing things up a little. I rarely note my changes, except in the general sense on a recipe card or page of a cookbook.

Playing with chives.

It will come as no surprise that this is not the way one creates a recipe to be shared in a cookbook. One must measure and record with precision and accuracy to be able to recreate a dish exactly. This was perhaps my greatest personal challenge in the process, making sure that I recorded and measured every pinch and dash and time change.

Most of the time we tried to make recipes in time for dinner to be shared with the kids (or a few guests) for taste-testing. They were amenable to the experiments; and for a few weeks, it solved the never-ending question of “What’s for dinner tonight, Mom?”  However, time constraints due to the dayjob and deadlines meant that we spent many nights making versions 2 or 3 (or 4) of a recipe at 1am (which then were frozen for future leftovers).

Long days of working, cooking, cleaning up, and writing meant that I was certainly grateful for the cocktail taste-testing required by Stephen’s drink recipe cultivation, and by the time we turned in the draft of the cookbook to our wonderful editor, Jhanteigh Kupihea, I was ready to order Thai takeaway and have a glass of wine. For a week.

Enough time has passed that I’m back to cooking enthusiastically, and we’re so excited about sharing the book when it comes out in October!  In the meantime, we’ve got photos and sneak-peeks to share along the way, and I’ll do that here and especially on our Instagram feed(s):

In the meantime, you can pre-order Forking Good or request it from your local indie bookshop!

Last week at Book Expo, our publisher had a table and was giving away promotional BLADs (stands for Book Layout and Design, these paperback excerpts from the book are given to publishers and readers to promote advance sales.) Danielle Zimmerman of Hypable was there and got a copy:

Forking Good at BookExpo!