Every year, after the annual Christmas letter has been mailed, I inevitably get several notes, comments, texts or tweets saying some form of “that was hilarious… you should write a book.” On other occasions, people have said to me (often with a Salted Alfajores Bar in their hand) “When are you going to open a bakery?”
(I should note some of these people are not actually blood relatives, or otherwise paid to say these nice things.)
Writing a book or opening a bakery both seem rather ambitious, especially given the fact I love my day job as a children’s librarian. I struck upon writing a blog to fuel the creative and culinary corners of my brain.
That was three years ago.
It has been a rather grand idea. I love this blog.
My plan had been to create an online notebook of recipes, stuffed with clippings and photos and memories… but neater. (I’m not a particularly neat human.) I think I’ve succeeded. Over the past two years I’ve shared my favorite recipes and reminisced a bit about my crazy, unpredictable life through food (this food-focused life has included extensive travel and multi-year stints in Brazil and London… and has been influenced by the real chef in the family, my brother John.)
A few facts, if you’re into that sort of thing:
Day Job: School Librarian/Media Specialist at a local PreK-8 school. I seem to spend more time reading children’s books than “grown up” books, which is fine by me.
Fueled by: Coffee. Lots of it. Often from Baked and Wired.
My literary weakness: Cookbooks. I’m hopeless… I have dozens and dozens of them. But I have more children’s picture books.
On a rainy day, I head to: Politics and Prose.
Most Obscure Place I’ve Been: Noaukchott. (Mauritania). Long story.
Favorite US City (beyond DC): Chicago. Specifically the Fulton Market neighborhood.
Favorite Foods: This changes constantly, but among my favorites (in no particular order) are dulce de leche, empanadas, fresh baked cookies and/or brownies, spaghetti bolognese, and my brother’s moqueqa.
About the name…
Bourbon and Brown Sugar. Honestly, I decided upon it on a whim. I liked the ring. I have a crumpled 10-year-old recipe from Cooking Light titled “Bourbon and Brown Sugar flank steak” that is rather fabulous. Not only is bourbon a favorite drink, but Bourbon Steak is one of my favorite restaurants in DC (bit of a splurge… but practically perfect in every way – I mean, they serve truffled mac and cheese and duck-fat fries – what else is there in life?), and who doesn’t love Brown Sugar? In everything? Oh, and now, people bring me bottles of bourbon when they come round for dinner… which is kinda brilliant.
Thanks for joining my adventure!
If you would like to contact me, I can be reached on: firstname.lastname@example.org
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Readers: Thank you so much for taking the time to write to me. It absolutely makes my day when I hear from you!
If you have a question about a specific recipe, please leave it in the comments so that everyone can benefit from the answer. If you just want to drop me a note to say hi, please send me an Email.
I do get a fairly large number of emails, so please be patient with me if it takes me a while to respond. I do my best to respond to everyone, the exception being if you send me something that sounds like a form email or that is unrelated to the content I feature on Bourbon and Brown Sugar. Using my name goes a long way in getting my attention!