Small Post, Big News

First, a confession: I recently realized that I am spending too much time in the kitchen when, just the other day, I turned on my broiler and as the oven read “high,” I actually said “hello” back.

Yikes.

But it turns out that the hours I’ve spent in front of my stove (and the resulting insanity) have not been for naught. In fact, they are really paying off. Because over the holidays, I not only received another notch on my birthday belt (hello, 28!), as well as some much needed massages (thank you, Mochi), but I also nabbed a book deal with Wiley Publishing, the team who recently published Gluten-Free Girl‘s latest success.That’s right, Sodium Girl is all grown up and she’s writing a cookbook.

But enough about me, let’s talk about you.

In the book, you’ll find a whole host of new recipes by me as well as – fingers crossed – a bushel of dishes by famous chefs as well. Side note: if you have Mark Bittman’s direct line, let me know.

Most excitedly though, the book will also feature “Salt-Free My Recipes” suggested by you, the awesome readers, who are the real reason why this little blog of mine will be making its way to bookstore shelves in the near future. So stay tuned for more information in the coming weeks about how you and your Grandma’s famous casserole can make it into print. Wouldn’t Nana be so proud.

In the meantime, feel free to strap on that thinking cap, take out a notepad, and start jotting down the salty recipes that you love and crave that desperately need a low sodium makeover. They can be traditional holiday treats, dishes you jealously eye on restaurant menus, or cuisines you’ve always wanted to try but never had the low sodium tools to make. Ultimately, this cookbook is for you, so I want you to be as involved as possible.

With that, I am signing off for the weekend. I have piles of emails to sort out, laundry to fold, and Chicken Cacciatore to cook. But before the spirit of TGIF takes over, just one final word. Well, actually two: thank you.

Thank you from the bottom of my heart and my handi-capable kidneys. It was only a year and change ago that I nervously left my full-time job in order to take better care of myself. And while it feels great (slash, unbelievable) to know that this little blog project is turning into something tangible and real, the best part is knowing that other people are finding it delicious and helpful. So let’s keep that savory, low sodium ball rolling.

Until we meet again, have a great fin de semana and I’ll see you all on Monday.

Chow on.