'I have held taste tests for yogurt. I have driven an hour each way for the right stuff. I believe in good yogurt more than other people believe in God.' Read kashanacauley's GrubDiet
, debuted last week — was growing up in Wisconsin, she naturally gravitated toward “seasonal eating,” because it was cheaper. “Back in the day, peak peach season, for example, was the set of weeks when peaches were 99 cents a pound,” she says. “When peaches went back up to $3, that was it. Peach season was over. What were you going to do? Spend $17 on peaches like some kind of madman?” Now, the formerwriter lives in L.A.
The last thing I have before going out on my run is coffee. My husband and I are coffee freaks. We own a French press, an AeroPress, a Chemex, and one of those little stove-top deals that we use for Café Bustelo when we’re making Cuban coffee. Whenever I go on vacation, I end up hanging out with baristas and bringing a bag back from a local roaster. These days, we’re drinking Huixoc from Guatemala. It has praline, nougat, and chocolate-orange vibes. I like heavy coffee flavors.
At night, I go to a book event. It’s amazing, because I genuinely didn’t think I was going to get published. I’ve attempted to write novels for 11 years. But somebody took a chance on it, and the response has been incredible. I’ve been so shocked. All my events are full, and people buy books. I feel really embraced by the folks who’ve done events with me. I just feel incredible, and I love everyone.I have The Breakfast, but today I top it off with a handful of roasted pumpkin seeds.
Somebody calls to interview me about the book, and after the stress of trying not to sound stupid, I am hungry, so I have a banana while I sign some bookplates . I have illegally bad handwriting, so I like picturing whoever’s going to get the bookplates trying to figure out where exactly I put all the letters in my name.for dinner.
For lunch, I have chicken with a mysterious spicy red sauce that my husband cooked the other night and more black-eyed peas with jollof rice. After that, I make an almond-flour cake flavored with olive oil, orange juice, zest, and almond extract. I’m the family pastry chef. I’ve liked baking since college, when I used to throw pie parties, figuring the only thing better than drinking with your friends was having a big-ass pie sitting on a kitchen counter for when everyone inevitably got hungry.
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