cookbook rejection + i have a two-year plan (?!) + cheesy rice fritters ✨

Happy Friday, I write to you exhausted & delighted, as – I JUST PHOTOGRAPHED THE COOKBOOK'S FRONT COVER!!! I know!! Now the nerve-wracking task of going through all the photos is next week's problem hehe.

I'm sooo tempted to post a behind the scenes pic of the set up I made, but... I think I want to keep the cover's design as secret as possible until the big reveal. Permission to hate me for that, but hopefully you'll think it was worth the wait : )

Tomorrow Australia votes which direction the country is headed in and then I'm going out to dinner to celebrate my brother's 30th birthday (who's visiting from the UK).

It's been a big month of news and new directions. I finally heard back from Hardie Grant – the publisher I was seriously considering co-publishing the cookbook with. There's lots to say about it, but ultimately I've decided not to proceed with them – cost being the biggest reason (I can't afford it) and creative differences being the second (they would want to take full creative control as my photography and design wasn't to their taste/standard – which is a big reason why it would be so expensive).

I'll talk more about it in my next YouTube video, but for now – I'm really happy to know which direction I'll be taking (independent publishing!) and direct my energy into that. It's still daunting, but I'm glad I genuinely considered that option and put myself out there by exploring it. I was a bit knocked by their feedback but I stand by my work. The photography & design are a deliberate departure from the "elevated" (a word they used a lot) studio-shot photography in current contemporary cookbooks and I'm proud to be delivering something that's intentionally different!

I could natter on about that forever, but onto my other news!

I've formed a two-year plan of sorts. Which starts with me doing some volunteering at a toy library to see if a library environment (I know there are many types of libraries and work within them) could suit me part-time alongside my freelance work.

If I like it, I will complete the Diploma of Library and Information Services required to work in a library here in Australia and go from there. It's something I've been considering for a long time (wondering what type of work and (crucially) working environment I would be suited to), so it felt great to find a volunteering opportunity so easily (lucky timing) and take that first step. I met the team I will be working with yesterday and I got good vibes!

Merlin has been ULTRA cuddly this month (if that's even possible). Maybe it's the cooler weather, maybe I'm more needy – either way it's great.

Some easter tins I prepared for my parents and evidence of the behind the scenes that goes into cookbook recipe standardisation (aka ensuring every recipe is formatted the same and written with consistent language ugh!).

Finishing that task felt like getting over a major hump and the recipes are now in the hands of a proofreader (my mum). Hoorah!

I did a lot of thrifting this month, mostly in Caulfield & Elsternwick. There's a show & tell in this month's YouTube video : )

With many ups & downs behind the scenes, I'm honestly so proud of all the brave steps I made this month. Life is hard, but good : )

KITCHEN.

L-R: lemongrass & pumpkin laksa and recent lunches made from leftovers (quite proud of these, I'm documenting my weekend meal prep routine on TikTok).

L-R: a plate of potato salad + pesto tofu + greek cabbage salad (last two in the upcoming cookbook), some tahdig with tofu (in this cookbook of mine) and a bowl of heaven – Vietnamese-style vermicelli noodle spring roll salad (upcoming cookbook recipe).

L-R: heart shaped moussaka (made from this recipe, swapping the lentils for impossible mince), this potsticker stir-fry by The Kitchn (easily made gluten-free) and a snack plate because they're everywhere currently (not really a gut-issue-person's dream, although I'm now a convert to vegan cream cheese on mini capsicums, topped with everything but the bagel seasoning).

L-R: my fave sushi bowl, shawarma tofu (upcoming cookbook recipe) and a homey plate of shawarma tofu with coconut yoghurt, seasoned jasmine rice, greens and greek salad.

L-R: almond & raspberry frangipane slice (upcoming cookbook recipe), quinoa chocolate chip cookies (in my cookbook, Big Mouth) and a Loco Love butter caramel pecan chocolate bar from easter.

YOUTUBE.

April's YouTube video is now up: 30 minutes of cosy cooking, crafts, clothing shopping, fave reads and honest chats about not wanting children and navigating friendships in your 20s.

READ.

I absolutely adored Motherhood, By Sheila Heti. I've never dog-tagged a book so extensively! It's an experimental memoir about the author coming to the decision that she doesn't want to have children.

I felt really seen and validated reading this. I feel like I can partake in any "do you want kids?" conversations with more ease & assuredness now. The parts about living a fulfilling creative life, I think should be crucial reading for every creative person (who wants children or not). Thank you Heti!

Really appreciated Devon Price's practical advice in their follow up to Unmasking Autism, Unmasking For Life. It's full of hard truths about lifestyle adjustments auDHD-folks can make to have less burnout, more peace, contentment and adequate support. I'd recommend pacing it to avoid being overwhelmed. But I definitely recommend.

I sadly didn't warm to August Blue, By Deborah Levy or All About Love, By Bell Hooks. I didn't take to any of the characters in August Blue. Nothing much happens and I wasn't sure what message it was imparting. Then, All About Love resonated in parts (mostly in the second half), but I found it to be too vague, too spiritual or outdated when it came to her comments about America & democracy. I think I need the same topic delivered in matter-of-fact sociological language, rather than spiritual speak for it to really resonate. But maybe I'm part of the problem, idk.

RECIPE.

This month's recipe is for Cheese & Spring Onion Rice Flour Fritters !! Think crispy on the outside, creamy in the middle, hashbrown-adjacent flavour bombs. They're made with only 4 ingredients you may already have on hand, reheat easily and are perfect as a snack or part of a breakfast spread topped with smashed avo. Enjoy! ☺️

Until next time,

Phoebe x

You can tip my work or adjust your subscription here 🖋️