The past month has been a whirlwind. First up, cookbook launch! I never thought the day would come. Then, celebratory girls’ night, my grandma’s birthday in Oklahoma, Ali’s bachelorette party, Memorial Day, Jordan’s baby shower, Ali’s amazing wedding, and another girls’ night (shown here).
The days are long, and I’m planning more trips for this year and next. Catching up and celebrating with friends and family has been so restorative. After all those celebrations, I’m simultaneously eager for another excuse to go dancing and looking forward to more lazy nights in with Cookie. Post-cookbook Kate is ready to take on the world.
Believe it or not, for years after I started sharing recipes on this blog, I was still nervous about cooking for people in real life. I used to get nervous butterflies before anyone took a first bite. Maybe you know the feeling.
Now that the book is finally finished, I’m so desperate to make up for lost time that I’m practically bribing friends to come over so I can cook for them. I have a whole cookbook’s worth of obsessively-tested, new favorites to make for them.
For this edition of girls’ night, though, I made a new recipe. It’s a combination of two recipes from ages ago—this baked Mediterranean feta dip and this tomato basil salad, which was hardly a recipe but look at Cookie.