It was 4:45 on Monday afternoon when the phone call came. It wasn’t something shocking or unexpected . . . there had been forewarning. She was ready for the next chapter to open.

Still, to get that call that my cousin Grace Louise had passed on, I was caught without breath for a moment. Her words were alive in my mind. I had just been working on a chapter of the cookbook over the weekend that is based on our family cookbook, circa 1981. I had just been writing about Grace Louise, and other cousins.

Let me back up.

As a child, it was a yearly event. My family and I would pack into my grandmother’s station wagon and head north to the Cape (Cape Cod, that is). Each year, we would stay in the same blue motel across the street from the ferry landing. The Hyannis Holiday Motel. Each year, we would have breakfast at the dive across the street. And I would beg to swim in the motel pool (I love swimming . . . always have). But the point of the weekend trip wasn’t to check out the harbor or eat at the Hearth N Kettle (another yearly stop). The purpose of the trip was to attend our annual family reunion at Grace Louise’s home.

Our family reunion. It was a spectacular event. Family would fly in from the far reaches for the one day event. And my grandmother would be in her glory, surrounded by her beloved cousins. They were all close in age and had grown up together, living in the same house together from time to time. They were the epitome of close-knit. It was like they all really came alive together, sharing memories and stories of times past. And then there was the food . . . oh the wonderful food. Lobsters would be brought in, fresh off the boat, from Maine. And there would be hamburgers, hot dogs, salads . . . oh, the buffet seemed endless.

Grace Louise would make these adorable favors for everyone. One year, it was little clear jars with blue lids. A label read something to the effect of “Cape Cod air.” There were satchels and little pillows . . . I kept many of the favors for years and years (and think I might still have a few kicking around the beach house).

I was pretty young – maybe 10 or so – the last time we went. I think that was the year that I spent what seemed like hours playing volleyball with the cousins. Amid the sweat and exhausting, was the fun. It was so much fun.

It’s been ages since I last saw Grace Louise – at least 13 years (it was probably at my grandmother’s funeral, but I am not certain). In recent years, her memory began to fail, followed by her body. She was ready. It was her time.

How could I not take a moment of pause when I heard she was gone? My grandmother adored her and I adored my grandmother. You see the progression. I remember Grace Louise as a bouyant, happy, vibrant woman. That’s what she will be always be to me.

People come into our lives, and they slip away. But memories of your family built in childhood are precious and priceless because family is what you always have.

6 com

You may have noticed the change around here. I am in love with this new design, and am thrilled that it matches up with what I do: write about food. I thought the previous black and white look matched me, but after a year and a half of it, I realized things had changed. It was time for something new. You know – something happy and delicious. I think this design accomplishes that.

But I must ask that you bear with me while I revamp my recipe archives, update my blogroll (the old one was lost in the transition – mea culpa) and just get everything all set up. I will still be posting in the meantime, but it might take a few days to get my sidebars up to par.

On a side note, my deadline is looming. Eek. But it’s coming together.

2 com

. . . does little to drive away the writer’s block.

A whole week away from my blog? I can’t believe it! So what have I been doing while neglecting this nearly daily log of eats and exploits? Well, for one, I am still editing Well Fed On The Town, Fit Fare and Sugar Savvy, so that’s a daily exercise for me. And I am writing for a new blog as well, Mad About Martha. Plus there is the book, which is coming along nicely in terms of the new recipes I’ve been developing. Of course, there is the textual other side that I still need to contend with . . .

And I’ve been working.

Back to the book for a second. I was brimming with ideas when I signed the contract and could scarcely wait to get writing. So why is it that now that I am writing, those ideas are fleeting and forgotten memories? A little writers block here, a little writers block there . . . Sometimes it’s maddening. So I try to get the ideas out – no matter where I am – when I get them so that I don’t lose any more. I can’t afford to!

2 com

I held a mini-tasting in my kitchen for some family members this weekend. I test cooked about seven recipes for the book and several were clear winners, getting instant cheers. Meanwhile a few others are going back to the drawing board because they are just missing something. Obviously, it was productive. I wouldn’t want to include recipes that only make my taste buds tingle and no one elses.

Honestly, the tasting was so much fun that I would consider doing it every week. That sure would speed the process along too.

One thing I have discovered since I started writing less than a week ago is that if I think too much about what I am doing, I lose sight of it and have difficulty – writers block, kitchen errors, etc. But if I just do it, and forget why I am doing it, the whole writing and cooking process goes very smoothly. I guess when I am trying to write a cookbook, I put too much pressure on myself. But when I am just trying to write things are just normal. Am I making any sense here?

This recipe is from early February – don’t worry I haven’t broken my Lent. It was borne of the desire to fully utilize a roasted chicken I had made without any waste. From that 3 lb chicken, I made these chicken tacos, a chicken basil soup(that was a weeks worth of lunches for my husband), and ate the chicken itself for dinner. Talk about waste not, want not. Did I mention that the soup was made from stock from the chicken carcass?

Anyway, the taco recipe all started with this:

And a careful portion of Penzey’s Original Taco seasoning. This is less meat than would normally be used to make tacos (1 lb) so I used a lighter portion of seasoning.

I definitely recommend this taco seasoning. The flavor was excellent.

2 cups cubed roasted chicken
1.5 tbsp taco seasoning (such as Penzey’s Original)
3/4 cup water
shredded cheddar
4 fajita sized soft tortillas

In a medium skillet, combined the chicken, taco seasoning, and water. Cook on medium for 5-8 minutes, until the water evaporates leaving a thick sauce.

Spoon chicken onto tortillas, top with cheddar.

Serve these with salsa and low-fat sour cream, as well as a salad for a quick and easy meal.

none

I briefly posted about the cookbook I am writing this morning. But it’s all still a bit surreal for me . . . or at least it was until the publisher posted this today. Now it’s really starting to feel real . . . with a real deadline and (soon) a real bound book containing stories and recipes that I’ve created and whatnot.

I really am writing a cookbook. Holy crap.

I feel blessed and thrilled to be joining the ranks of great bloggers like Orangette and Gluten Free Girl, whose blogging adventures have led to book deals.

My situation is a bit different from theirs though – I won’t be leaving my day job to write this book, though I am working on a tight schedule. I imagine this is going to mean a lot of lost sleep, lol. But it will be so worth it to achieve one of my many goals.

Edited to Add: Unfortunately, things didn’t work out with my publisher and my cookbook never made it into print. Someday I will write another one though.

3 com