drooling at thoughts of sour foods

I’m sad that this blog is suffering… I’m not updating it like I want to, but like I said last week, my time is just like NONEXISTANT anymore. I guess that I was logging a lot of hours playing Dungeon Siege, but it really was a nice diversion. I finished the game yesterday.

The whole book thing is just steamrolling along. It’s scary and surreal. It’s my whole life right now. PR for this thing could be a full time job.

We are having a signing at the Barnes & Noble SMU Bookstore (Mockingbird at 75 in Dallas) on Saturday, June 14th, from 2-4 p.m. Come out! Come see us! Come be a warm body in the crowd! Please!!! We need everyone there that we can get! We’re going to be doing a short cooking demo, and then signing books.

On the 24th of June we are doing a complete 4-course meal in 30 minutes for Gilda’s Club of North Texas, a cancer support group. We’re doing a healthy meal and then raffling off copies of the book.

Mom is being our PR woman for South Texas. She’s carrying copies of the book with her wherever she goes, talking to owners of all the shops she goes into, trying to get them to carry the book… and generally doing an incredible job of getting the word out. Oh, she’s also remerchandising the bookstores that she goes into… moving the books into more prominent locations, putting them on the new releases table or endcaps, turning them face forward instead of spine forward. Sneaky! Thanks, Mom!!

I made a tasty pork stir-fry last night. I cheated and used a frozen vegetable mixture (carrots, broccoli, onions, water chestnuts) instead of fresh, and I used bottled ginger-garlic stir-fry sauce. It was soooo good! I sliced a pork cutlet and browned it on med-high heat, then added quartered mushrooms, and browned them a little. Then a handful of the frozen veggies, 1/2 cup of chicken broth and a couple tablespoons of Tiger Sauce. Let cook until the liquid evaporates, then add a little stir fry sauce, and heat until bubbly. I served it over freshly cooked sticky rice and garnished with slices of pickled ginger.

The secret ingredient, however, is Sour Salt. It’s sold in the kosher foods section of the grocery store, and is just a bottle of powdered citric acid. I love citric acid. I put it on everything now. It’s making my mouth water right now just thinking about it.