So I guess the best way to start this off is by announcing to the world that I. AM. WRITING. A. COOKBOOK.
Writing/photographing/designing because I want to have my grubby hands in all of it?
I’ve known about this whole shebang since February, when I got an email from Hardie Grant (Izy and I will be book sisters, heyyy) asking if I was interested in doing a book and I ramona eyed the email for about 5 minutes before replying back with a yes let’s talk (hidden excitement and heavy breathing).
Fast forward a few months and a contract and this journey known as birthing a cookbook had begun. I think there’s still a part of my brain that grasps that it’s actually happening, even though shit’s definitely getting real and there’s still work to be done. Maybe it’s because I haven’t had a meltdown, maybe it’s because I haven’t written this post.
Hardie Grant’s been beyond great to work with and supportive of my crazy brain/use of colors/maybe glitter and acrylic nails. I’ve still got some recipes to finish up, but my goal is to have a piece of work that gets people excited about cooking. Fun and easy food for fun not so easy people. I don’t want to give too much away but there’s definitely a taco night road map situation, alcohol, ice cream, and a dog section because I think we all know how I feel about dogs.
Until I get a full frontal for you I’ve compiled a basic super professional mood board for your eyes to get what I’m going for:The book’s due out in July, just in time for a summer party with all the ice cream, and I’ve only got a few more months to finish up. I’ve been helping Adrianna with her book, which has been super helpful for me to see, and I’m super excited to have Jon helping out with the shooting of the book/wrangling the crazy. Teamwork!
Before we move on from the ramblefest I just wanted to give a huge thank you to all of you that read and give me the good vibez and all the feels. Also keep your eyes peeled for #wvcookbook over on instagram. It’s like keeping up with the Kardashians but instead of Kris Jenner’s dominance it’s just my book.
Now we can get to drinking.
This cocktail is great because there’s only a few ingredients. I’m not a fan of cocktails that take too many steps for me to get from zero to tipsy, and this one delivers with pomegranate juice, tequila, sparkling water, and pomegranate seeds that kind of act like crunchy boba.
Here’s to not exploding over the next few months!