THE WEDDING DATE, out today!
Please indulge me for this off-schedule issue of my tinyletter, but my book is out today! I am so so excited that you can all read it now, and I can't wait to hear what snacks you eat as you read (it's a very snack heavy book).
I love The Wedding Date very much, but I'm not the only one! Roxane Gay called it a "charming, warm, sexy gem of a novel." Heather Cox and Jessica Morgan said it's "funny, deeply honest, and above all, truly swoony." Nylon called it "effervescent, witty, and sexy." And EW said it's a "swoony rom-com brimming with humor and charm." To read it for yourself, you can order it online (Amazon, Barnes and Noble, Kobo, Target, Amazon UK, Indiebound, Powells), drop by your favorite bookstore and buy it there (or ask for it if they don't have it), or get it from your local library (and ask for them to order if if they haven't). (And once you read it, if you would post a review on Amazon or Goodreads or anywhere else on the internet it would be so lovely of you!)
If you're in the Bay Area, I'd love to see you tonight at 7 pm East Bay Booksellers on College Ave in Oakland!
If you're in the LA area, join me on Saturday, February 3rd, in conversation with the Fug Girls at The Ripped Bodice in Culver City!
Or you can come join me and a bunch of other great writers at Writers With Drinks in San Francisco on Saturday, February 10 at 7:30 pm!
Also, because I can't resist giving out recipes, and because cheese and crackers play a major role in The Wedding Date, here's a recipe for Dorie Greenspan's cheese crackers that are a fancy homemade version of a Cheez-It and they're so good I might have to make and eat a batch today to help with my pub day jitters.
Cheez-it-ish crackers
From Around My French Table
Makes about 50 crackers (depending on how big you make them)
8 tablespoons cold unsalted butter, cut into pieces
1/4 pound grated Cheddar or Gruyere, grated (about 1 cup) (but if you can go by the weight here, try because depending on how you shred it, the volume could vary a lot)
1/2 teaspoon salt
1/8 teaspoon white pepper
pinch of cayenne, Aleppo pepper, or chipotle (optional, but it's so good here)
1 cup plus 2 tablespoons all purpose flour
Put the butter, cheese, salt, and pepper in a food processor and pulse until it's well mixed and the butter is all broken up. Add the flour and pulse until the mixture forms moist curds (look, I know that's a gross phrase, but it's what Dorie says and it really does help you envision what the mixture should look like). Turn the dough out onto a lightly floured surface and knead it lightly until it all comes together. Cut the dough in half, and roll each half into logs about an inch or so in diameter.* Wrap the logs in plastic wrap and chill for at least an hour (you can also freeze these now, well wrapped, they slice and bake great from the freezer).
*Dorie says to pat them into disks and then roll out the disks and cut out crackers in circles, but that is way more fiddly and it works even better the log way and since she gives this as an alternate, I've never tried another way.
Preheat the oven to 350 F. Take the logs from the freezer and slice them into rounds about 1/4 an inch thick. Bake on a parchment lined cookie sheet about an inch apart for 14-17 minutes, or until they're golden and firm to the touch. Enjoy!
Thank you all and happy reading!
Jasmine
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