We’ve been a little silent around here, I know. Thank you to those who have written, asking about us. All is well. We’re just in the midst of a storm of recipe testing. Over 150 people, some of whom might be reading this right now, have been testing the recipes for our cookbook. And so far, I’m reading a lot of happy reports.
(Check out this post at Scrumptious Seattle, where Voracious Girl used our pie crust recipe to make a cherry pie that her gluten friends adored.)
However, when I say a lot of happy reports, I do mean a lot. A plethora. A mountain of emails under which I feel buried.
So we had to focus on what is going to print soon, instead of giving you the cornbread recipe I had planned.
(But it will be worth the wait, I believe.)
However, tomorrow there will be a special, one-time supplementary post, just for the day at hand. And there’s cornbread on Thursday.
And here is the how-to video for making that shrimp cocktail sauce, made by David Lawrence of Forking Delicious (you have to love that).
It’s perfect weather for making shrimp cocktail. I defy you to resist after seeing this.