Well, it turns out they are exactly the same.
Down to the weekly weight checks at the end.
Why Shooting a Cookbook is a lot like Being Pregnant
1. As soon as you get the call you suddenly become more superstitious than your Sicilian Grandmother with the evil eye and don't want to jinx it by telling anyone. Then you realize you have never kept a secret in your entire life, so you decide to tell only those in your closest circle....and the before you can say I'll have a Venti, Non-Fat, No Foam, No water, 6 pump, extra hot, chai tea latte...the whole world knows...
2. When that initial feeling of world domination eventually wanes, you find yourself staring into the steamed up mirror, toothpaste dribbling down your chin, asking your smeary reflection, "What have we gotten ourselves into??!!"
3. Strangers want to touch your gear.
4. Everyone wants to know your due date.
5. As soon as you settle on the perfect name, a more perfect one comes along.
6. You find yourself sitting on the floor in Barnes and Noble, flipping through stacks of books and magazines you've never even heard of, trying to determine if you're doing it right, wrong, or somewhere in between.
7. Indigestion: that third helping of celery gratin?.. not a good idea...
8. Less is more. Turns out, we didn't need 300 photographs of berries.
9. Elastic waistbands.
After discovering the unparalleled comfort of the elastic waistband, my mother-in-law continued to shop in the maternity section long after her children were born. One time, a friend of hers saw her in a maternity store and called her husband to congratulate him.
She was 60. He didn't speak to her for a week.
Being smart enough to recognize a life lesson when I hear one, I tucked away a few of my favorites and put them back into rotation when their services were needed.
10. Before the ink is dry, you are already thinking about the next one!
I chose this pizza pesto recipe because
(a) I have a reckless amount of basil in my little backyard, and
(ii) I ate a lot of pizza when I was pregant
Plus, this is a hearty little herb. You can ignore it for a long time and it will still grow with wild abandon.
not unlike laundry.
We have lemon basil
and Thai basil
and regular standard basil,
and Purple basil (which is what I used here)
This is a great way to use it up.
And what is more fabulous than putting it on pizza?
My kids learned this in utero.
from Tasia's Table
1 cup basil leaves
1/4 cup pecan pieces, toasted
1/3 cup Parmesan, freshly grated
1 garlic clove, crushed
1/2 cup olive oil
Toss all your ingredients in a blender or food processor and pulse until combined.
I like mine a little chunky because
and really smooth stuff reminds me of baby food.
And I'm not a baby.
Most of the time.
Now, you may not be able to experience Tasia's cooking first hand, (although she does offer cooking classes) but you can order Tasia's Table here.
But Wait!! There's more!!! Tasia is offering a free signed copy of her book to one lucky winner. Simply leave a comment below and feel free to tweet out this contest using the handle @SaleNPepe and @BelleChevre AND the hashtag #tasiastable.
Several other terrific bloggers are doing the same (I have them listed below, so when you're done here, head on over to their blogs as well and enter again). Each of these bloggers will pick one response and send it to Tasia. She will then choose the winner and send them an autographed copy of Tasia's Table.
- Cooking With Books
- Cheese And Champagne
- Blank Palate
- Deep South Magazine
- La Buena Vida
- Susan Greeley
- Cactus & Kudzu
- Story of A Kitchen
- Sugar and Spice by Celeste
- Once Upon a Cutting Board
- Miss in the Kitchen
- The Picky Eater