It's Not You It's Brie

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Party Cheese: The book ball is officially rolling

As the date for my book release grows nearer (Nov 6th is soooooo close), I'm keeping myself busy. The book ball, my friends, is round and rolling. It's a fierce ball too. Picture a vintage bowling ball, light blue, heavy as a lead pipe, with a little glitter. Once this baby gets going, it just ain't stopping.

Final copy edits are in. The book cover is set. Promotional copies are printing. Pitches have been sent out. Events are arranged, more are arranging, classes are planned, and .... I'm ready for a power nap. You know, one of those naps where you get a good 5-10 minutes of sleep because you can't help but spend the rest of the time trying to figure out what your life will be like once you wake up. Anyhow,... disco naps- I'm your biggest fan. Give me 25 minutes and I'm a new girl.

Sliced missions

But I'm also taking time to revel in the deliciousness of life. Taking a day off here and there to host friends, visit museums, go to Willie Nelson concerts (thanks, Mom & Dad!). Or, when I don't have time to do that, I'm at least making sure I walk around the block once or twice before I sit down to type. Breathing and moving your body- I hear it's good for you.

The Sunday before Labor Day I had some of my favorite folks over for a little detox. Work detox, that is. There was plenty of mezcal, mojitos and wine. When the point of a party is to relax with friends, I like to keep the appetizers I serve easy. One of my go-to apps is roasted fruit and cheese.

This is how the simple fruit and cheese ball app rolls:

Take a luscious seasonal fruit. Figs, persimmons, peaches. Whateva. Slice it into portions that are easy to pick up and put in your mouth so your guests don't get that oh-my-god-is-everyone-watching-this-hard-to-eat-salad-fall-out-of-my-mouth feeling. Lightly sprinkle with salt, freshly ground pepper, and drizzle with extra virgin olive oil. Roast the fruit for 10 minutes in a 375-degree oven. Or, if it's a crispy, apple-kinda seasonal fruit, just slice. Top with cheese. I used queso fresco. Any cheese may apply. Serve to good friends.

By the way- new classes are up at The Cheese School of San Francisco. There are some mighty fine ones this semester!

Hope to see you at one of mine (looks like there's a little space in my Pink & Beyond class on Sept 18th, hint, hint), and I'll announce book events soon!