Today is the day.
Today, September 18th, the book I spent months creating, turning myself into a figurative nightmare, pouring blood, sweat, tears and beer into each recipe, hits mailboxes and store shelves across the land. While I should be feeling excessively accomplished now that I can officially slap a Publish Author tittle after my name, there is also a thin film of vulnerability draped over today. Because more than I want it sell like Funfetti Cronuts, I want it to be well received, I want you to love it. I wish all the recipes to be Home Runs, every step to make sense to ever cook, and every Amazon reviews to be glowing.
What you think matters to me, probably more than it should. So if you buy this little book of mine, The Craft Beer Cookbook, and you have a question about a recipe, email me: Jackie@TheBeeroness.com. If you make a recipe and love it, tweet a picture to me @TheBeeroness. If you make a recipe on your own blog, share it on my Facebook page. I want to know what you think (let’s be honest) especially if it’s good.
While I spent the weekend worried about the release of the book, and working out the details of the book tour, I decided it was a great idea to stress eat caramel corn. I even made two batches. The first batch I used a hoppy brown ale, which gave the caramel a mild beer flavor that was a bit lost once it coated the corn. The next batch I used an imperial stout, a big bold beer with enough monster taste to give the caramel corn notes of beer in every bite.
Caramel corn and a beer cookbook, not a bad Wednesday.