Cooking from the Farmers' Market:
-July 11th I'll be doing a short demo followed by a book signing at Williams Sonoma in Bellevue Square, 10am. Hometown folks-I expect to see you all there!
-July 19th I'll be shooting a segment for local SF television show View from the Bay. I believe it airs live but stay tuned for confirmation on that one so you can be sure to set that DVR (if you're not in SF I'll post a link from my site after the show).
-July 20th I'll be signing books at Book Passage in San Francisco's Ferry Building. The event is at 6pm and we'll definitely have tastes to sample from the book. What better place to sign books about the farmers' market?!
-July 21st I'll be doing a short talk followed by a book signing at Berkeley's Books, Inc. The event is at 7pm and, again, tasty treats for all! If you're over in the East Bay, come by and say 'hello'.
OK...on to what I'm reading today:
So you're having a dinner party and those same old appetizers are just getting old. You need something fun, crunchy, different, and seasonal...how about Crab Hush Puppies with Old Bayonnaise from today's Washington Post? If mayo + Old Bay = "Old Bayonnaise" doesn't sell you, the crispy fritters full of crab and fresh corn certainly will. This is one of those recipes to do in phases: the mayo can be made 2 days ahead, the batter will hold for several hours, and, while the Hush Puppies are best when they are just out of the oil, they will keep just fine in a 200 degree oven for about an hour. I love appetizers like this when I'm having a casual party that inevitably ends up in the kithcne. Your friends can hang out while you cook the fritters. Heck, get them involved and show 'em how to do it. Fun and tasty at the same time.
Happy Reading and Happy Cooking!