Do you ever have days or weeks when it seems like an amazing wealth of good things happen to you but at the same time, you can’t seem to check things off your list? That’s me since Monday. I’ve been trying to plan and my cooking class schedule for early next year and squaring things away has taken much longer than anticipated! I also had a little slip over the weekend on a dark, wet sidewalk and was moving slower than normal.
Today is the first day that I woke up totally normal (look Ma, I can stand with no pain!). With early morning speed and agility, I participated in an online chat with Washington Post food writers to answer reader questions about Asian markets and holiday baking.
At the same time, my phone lit up with Facebook friends telling me that The Banh Mi Handbook was mentioned on NPR’s Morning Edition. Cookbook reviewer a Susan Chang revealed her picks for the Best Cookbooks of 2014! So many good books come out each year and I didn't think that little banh mi would garner such attention. Amazing.
Because of time restraints, she only mentioned a few on air and banh mi was included. NPR also used the cover banh mi image to lead their website post, which aimed to communicate the theme of global flavors. (After I published this post, I learned that Here and Now's (WBUR, Boston's NPR station) Kathy Gunst also included The Banh Mi Handbook in her 2014 best cookbook picks!) My publisher recently ordered a third printing.
I was extremely flattered to make Susan’s short list along with talented friends like David Lebovitz and Dave Joachim and esteemed people such as Dana Cowin, editor in chief of Food and Wine magazine. I’ve enjoyed reading and using books by David and Dana and have a recipe in Dave’s. (Kinda ironic that their names all start with “D.”) Also, the mega recipe-and-community website Food 52 spotlighted an Asian Tofu recipe in today’s “Genius” column. All of those amazing things occurred before 10am. This morning I also was rushing to a 10:30am appointment to taste and tweak a restaurant client’s food.
When I finally returned to my office, I got to finalize and set up the registration for two new cooking classes. In 2015, I’m striking out on my own to set up classes in Santa Cruz. I’ve reserved the kitchen classroom space at New Leaf Market, our local version of Whole Foods that’s better than WF in many ways.