grilled peach splits

The problem, if there could be one, is that if a 30-something with a kid out of diapers ever says to a group of people, “I have news!” certain presumptions are made. So, to quell any wild ideas before they take off, no, this is not that kind of news. I’m sorry; we’re bummed too.

But I have other news, which means we are so overdue for a catch-up/tell-all/gossip session, so pull up a chair. I’ll go first:

Another cookbook is in the works. It’s official: I did not learn my lesson the first time. As the second Smitten Kitchen Cookbook is untitled, unthemed, and won’t be out for over two years, I keep imagining each of you rolling your eyes right now because there’s nothing to talk about yet, sheesh, Deb. But I don’t like there to be any secrets between us, so here’s what I do know about the book: like the first book, it will include a bit of everything that I love to cook — breakfast, salads, vegetarian main dishes, a few meat dishes, cakes, cookies and pies, and delicious party foods and snacks — plus some new stuff, like soups, which I’ve finally embraced. (Hooray!) Like the first book, only a small portion of the recipes (say, 10 percent) will be familiar to you and others who read this site; I’d never make you wait for stuff you’re already getting for free. I’ll be taking all of the photos again (see above not learning lessons) and the book is slated to come to you in October 2016, which is four years after the first book, or three years too soon or too late, depending on your perspective.

Here’s what else I can tell you: I am ridiculously excited to share it with you. I will admit that I resisted writing another book for a while because I was (the best reason to be) exhausted after the three book tours and I missed being able to focus solely on this space. But I was also completely terrified of what expectations might be for the second book; the thought of it made me want to go into hiding. I kind of did go into hiding. But even as I denied any interest in writing another book, I kept this list of things that might be good for some future book one day. Earlier this year, I realized that list had topped 100 recipes and, rather than an assorted list, it was looking very much like a book, a book I wanted to start working on immediately. I can’t wait to share this new batch of dishes with you. I realize 2016 may seem an eternity from now, but I’m intent on making it worth the wait.

We are moving. But not far. In 2009, when we learned I was pregnant, we were living in a 1 bedroom fourth-floor walk-up that was definitely not going to cut it for a family of three. We set out to find a 2-bedroom, but moved here instead, which is more like a 1.5 and that half bedroom isn’t really a bedroom (a “Junior 4,” in real estate parlance). We thought we’d stay for a couple of years, and then buy something properly. [Those last three words are hilarious if you don’t happen to be a millionaire with mostly cash holdings.] A “couple of years” turned into “over five years” and, every year, we’d renew our lease while swearing it would be the last time. And every year, we’d do it again because the rent was reasonable (mostly because the real estate market has blown up since we moved here) and we didn’t know where we wanted to go next, anyway. But it was also stressing us out that our almost-five-year-old was in a toddler bed and then, a few weeks ago, an apartment became available in our building that we’d always quietly coveted as it both fit the bill with a proper, albeit teeny second bedroom and also this pie-in-the-sky thing I had zero expectations of ever finding in a home on this island: a deck. Where I will plant things. And drink an Aperol spritz outside. Oh, you thought I was going to say that the kitchen was a dream come true? Ha. Well, it’s still tiny but it’s a little bigger. It’s also fantastically uglier (if possible) but … we’re working on that. Haggling, if you will. Have you ever tried to talk a landlord into putting a door where a door is not? Did I tell you about the fake columns a previous tenant planted all over the apartment? Maybe you’d like to see the plastic chandelier in the master bedroom that looks like it has Mardi Gras beads strung through it, care of the previous college boy renters? Oh, it’s been a very entertaining month. Regardless, we move in 2.5 weeks, and, as you’d expect, we haven’t packed a thing, but I already impulsively bought an herb garden over the weekend. No way this could end badly!

You sound like you could use a sundae. Have you ever wondered why bananas get all the ice cream sundae love? I mean, what kind of sick person would choose a split banana over a maple syrup-brushed and cinnamon sugar-sprinkled grilled peach? Certainly not me. So I made us celebratory summer splits instead, comprised of everything wonderful I could think of: halved peaches that are brushed with maple syrup, sprinkled with cinnamon sugar, and grilled until tender, then topped with vanilla bean ice cream, salted bourbon caramel sauce, a tangy whipped cream and cookie crumbles that taste like pecan sandies. Everything can be made in advance (and they can be rewarmed if needed) so if you’re the kind of person who begins counting down to the weekend on Thursday morning, well, you know exactly what to do now.

Come at me: Now it’s your turn to tell all! Or, uh, feel free to ask me any anything.

One year ago: Hot Fudge Sundae Cake
Two years ago: Zucchini Bread Pancakes
Three years ago: Corn Buttermilk and Chive Popovers
Four years ago: Peach Blueberry Cobbler
Five years ago: Best Birthday Cake
Six years ago: Sauteed Radishes and Sugar Snaps with Dill
Seven years ago: Red Bean Chili and Double Layer Chocolate Cake