Well, no I haven't abandoned you, and I'll be posting more regularly again. The process of book writing is a curious thing. Just when I thought I had a tiny break, I was juggling details again. You see, once I submitted my manuscript, it went through editing with my publisher. Through their review, they'd e-mail for extra information on recipes or for clarification within a section of the book. Then, when their editing is complete, I receive stacks of chapters with the changes along with the newest version for me to then review. I then go through to ensure the changes read correctly, and are otherwise okay from my perspective. Now, I've sent all the edits (well, I have a very small batch left) to my publisher, and now the book goes for final design work. I then get that "final" version from design to go through once more to check for any small inconsistencies/typos, etc. Then, we're off to the printer!
So, for now I have some breathing room, until I receive the book from design to review... and then, I'll be breaking for a short while again.
I have such a backlog of photos to show you and cooking tidbits to share. I don't know where to start!
I'm going back about a month here. To another pizza night. Again, I used a premade whole-wheat pizza shell. I didn't have a decent sauce to top the pizza, so I searched my cupboards and fridge for options. I had about 1/4 jar of roasted red peppers in the fridge. So, I poured off some of the liquid, and pureed the red peppers. Yep, right in the jar with my immersion blender. If you don't have one of these hand blenders, what are you waiting for? This is one of my must-have kitchen tools. Immersion blender and food processor. Gotta' have 'em!
Anyhow, the roasted peppers had a lot of flavor with some garlic in the jar, so this made for a zippy pizza sauce! Then, I sprinkled on capers and leftover chickpeas from this dish. Added a scattering of vegan cheese and then topped it with very thinly sliced onion, and freshly ground black pepper. I kept the veggie toppings to a minimum on this pizza because we were having a generous salad with our dinner.
Here's the pizza with our salad. The salad is drizzled with a new Creamy Basil Dressing that will be in ED&BV.
Here's more of the dressing...
mmmmm I just love it, but I am a huge sucker for fresh basil. I cannot grow it fast enough as I can pick it, so I opt instead to buy heaping bags at the farmers' market when I can. How I love summer!
Btw, none of you guessed my food photos on Pam's website. There are two from our food photos for ED&BV... take a guess which two!