When I started cooking my little ones where tiny, my husband and I were hungry and often tired. All I wanted to do was make something to feed our souls at the end of a long day. I found the little ones would eat a little pasta, a few olives, some chicken and red peppers. I discovered I could open a bottle of wine and make a green salad and we were all happy. Frozen pizza and nuggets were often on the menu, but I learned to move toward the fresh ingredients. With every step I gained confidence. I have a tiny kitchen. I didn’t have gourmet grocery stores near, but I grew my own basil and tomatoes and I began to experiment. It was worth it then, and remains so today. I hope my cookbook Real Food for Real People, will inspire other people to do the same. Blessings and love to all.
The book is due to launch in the next few weeks. I always felt it should have a Spring launch, but also knew it would be done when it was done. As this journey comes to an end, I am trying to savor these last moments of not knowing how it will be received or what will happen as it goes out into the world. My daughter asked me how it feels to finally publish my book, and I told her that it’s really scary. It has given me a giant case of butterflies, but it is also a good feeling. It reminds me of skydiving, and the first time I jumped out of a plane. I kept thinking, “I don’t have to do this”, but I knew if I did I would experience something spectacular. Letting go and trusting that it would all be alright was all it took to have the world spread out before me and to see the birds fly under my feet. It was exhilarating, and in the end I floated gently to the ground, safe and sound. As personal as this project is, and has been to me, it is different because of the way I hope to influence, teach and nurture other people. I resist the urge to try to stop it, but instead to open my heart and let it go no matter how much it scares me.
Love and Blessings to all.