Nate Logan at Weird Sister and the Laura Minor at Southeast Review! Thank you so much!!
Thursday, November 19, 7 p.m. Be there and bezaddled!!!!!
The Rusty Toque rules! Issue 9 is out, and I'm thrilled to be in the company of such fancy birds!
Woohoo! Thanks, PW! Click the pic to go to there.
Robyn Art, author of FARMER, ANTAGONIST
I was honored to judge the 2015 Burnside Review's Chapbook Contest! So much insanely wonderful poetry being written out there—so many unique voices! Robyn Art's "Farmer, Antagonist" simply blew my face off. Runner's up were Maura Way ("Another Bungalow") and Knar Gavin ("Live Lives"). Thank you so much, Dan Kaplan, for including me in this! I had a ball!
It's true! Thursday, October 6. I don't think it's too early to pimp a reading at Iowa's finest bookgasm palace, do you?
This is what it would look like if the President bought my book at Prairie Lights!
I got a whole lot of spinning plates in the air! My new book's coming out in October, I'm about to start my second year teaching at ISU (go, Clones!), and my little side biz, Saltlickers, is really taking off. So I'll also be teaching a few cooking classes at the famed Des Moines Social Club. I'm so psyched! Sign up and we'll talk about the poetic nature of spices. Really!
EPAZOTE ME, ASAP
COOKING WITH HERBS & SPICES OF THE SOUTHWEST
TUESDAY, AUGUST 25, 5:30 p.m. AT THE DES MOINES SOCIAL CLUB CULINARY LAB
900 Mulberry Street in DM
We'll unpack the bright, fresh, and rich flavors of southwestern cooking. On the menu: chilies, peppers, regional garlic and onions, epazote, cumin, cilantro, cinnamon, vanilla and more. We’ll explore fresh versus dried ingredients and techniques such as roasting and grinding. We’ll also create a delicious southwestern style spice blend to take home.
$30 per person. Register on the Des Moines Social Club website.
Here's the FB event. Ask a question or let me know what spices you'd like to learn about!
Etouffee? Ees a-ok!
COOKING WITH HERBS & SPICES OF THE SOUTH
TUESDAY, SEPTEMBER 8, 5:30 p.m. AT THE DES MOINES SOCIAL CLUB CULINARY LAB
900 Mulberry Street in DM
What’s the difference between Creole and Cajun? We'll find out when we unpack the cornerstone ingredients of southern cooking. On the menu: regional garlic, onions and shallots, peppers, celery, filé, bay, and more. We’ll explore fresh versus dried ingredients and techniques such as roasting and grinding. We’ll also create a delicious southern spice blend to take home.
$30 per person.
Here's the FB event. Ask a question or let me know what spices you'd like to learn about!
An interview of me in the PRoPS creators blog! Thanks, PRoPS and Ken Hamm, for making it happen!
