Sundays with Stephanie

2 Exclusive Subscriber recipes for Baked Shells with Ricotta Cream and Rhubarb Almond Bread plus a Grapefruit Thyme Spritz for Spring

Home. After two weeks on the road in the van, we made it back North. Brrr, it was a cold reentry! Right away, I started back in the kitchen.

I am working on a new cookbook. It's not officially named, but its working title is “Cold Weather Cooking from the True North to My Twin Cities Table” or something along those lines. Have any good ideas? Leave them here as I know it needs some work:

My plan on the road was to organize the recipes I had together while on the trip. Did they have a photo? Had I tested them? How many times? Were they in the right chapter? Had I any thoughts about the narrative? Were the images edited? I kept a spreadsheet I thought was pretty organized until I got on the road and examined it. What a mess. Photos were everywhere, and a few recipes I had written and tested were lost in my Dropbox.