PUBLICATIONS
BRING YOUR LUNCH!
With more than 60 delicious, healthful, original recipes, Bring Your Lunch ensures DIY lunchtime success—and significant weekly savings—while keeping the brown-bag doldrums away. And it doesn’t matter if you’re a make-ahead food planner or a harried last-minute type—with its innovative, doable strategies, cooks of all kinds can learn to overcome the obstacles that keep them hooked on expensive takeout or boring PB&Js.
There are quick Last-Minute Lunches, including salads—Kale Salad Agrodolce, Beet and Apple Salad with Walnuts and Cheese—and sandwiches—Proscuitto and Provolone Sandwich with Fig Jam, Deli Counter Banh Mi, El Turkey Club. Leftover Leitmotifs: Lamb Pita with Spicy Yogurt Sauce, Vietnamese Lettuce Wraps, Salmon & Swiss Chard Summer Rolls, Lo Mein with Garlicky Greens. Recipes that use the freezer wisely—Pumpkin Curry with Shrimp, Easy Empanadas, and other recipes are ready to go when you are. Snacks for when you want to ditch the vending machine—Tropical Fruit Energy Bars and Chickpea “Nuts.” Plus notes on essential equipment, tips for shopping and prepping, and a lunch larder of extras—Lemony Miso Dressing, Green Pea Hummus, Homemade Mayo, and more.
Featured in The Mercury News, The Oregonian, and BookTrib.
With original illustrations by Shannon May.
BE THRIFTY.
It all starts with a penny. An indispensable omnibus for recent graduates sharing their first apartment, young families stretching a dollar, retirees, students, frugalistas, FIRE folks, and anyone who wants to cut back and needs ideas for how to get started, Be Thrifty offers positive solutions for every facet of our lives, covering food, health, finances, entertainment, education, travel, clothing, pets, and those often costly special occasions from a big family Thanksgiving to getting married.
Be Thrifty is not about being cheap―it's about being smart and self-sufficient. Drawing on the work of experts in every field, it shows how to cut your food bills, cut your credit card debt―and cut your own hair. Financial writers explain how to create a budget, and the thriftiest ways to invest in the market (thrifty people are savers, and savers need to make their money work hard). Professional chefs give step-by-step advice for shopping for the cheapest, tastiest ingredients―and offer recipes that put those ingredients to good use There are also tips on creating a home spa; the twenty best bottles of wine for under $10; how to sell your home without a realtor; the adjustable-wrench guide to home plumbing repair; how to make your own fresh mozzarella for less than half the cost of an Italian deli's brand; the basics of negotiating a killer rate on a car; keeping your clothes looking great without a trip to the dry cleaner; unspooling old sweaters and repurposing the wool; the stuff you should buy in bulk and the stuff you shouldn't; how to outfit a nursery; and much, much, much more.
Featured in Time magazine, ThredUP, Book Page, and The Oregonian.
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