1- I couldn't stop smiling (and crying a little, too)
This past Sunday I took my mother to see Mary Poppins Returns. We absolutely loved it. The story is beautifully written, the music is just lovely, the streetlight dancing scene was phenomenal, and the tributes to the original film were magical. If you need a smile (and a happy cry, or two) go see it.
2- My boys know me all too well
Recently Nicholas gave me the book, Killers of the Flower Moon. "It's really a good book; I think you'll like it," he told me. And oh my goodness I could not put it down. This New York Times Bestseller is about the murders of members of the Osage Indian Nation in Oklahoma and the birth of the FBI. Riveting, compelling, and sobering.
Then, Jonathan-the-accountant gave me the book, The Nonfiction Book Marketing Plan. I've been taking notes like crazy because, while my book was released in early December, marketing officially begins this week.
3- Here's what I learned so far about marketing
Amazon reviews help. Actually, they help a LOT. This is from Chapter 6, page 124 of the book mentioned above. And they make me happy. So if you purchased An Ocean, an Airplane, and Two Countries Full of Kisses ... well, would you consider leaving a review?
You can purchase AND leave a review on Lulu or Amazon (or on both). My book is also available at Barnes & Noble (and you can leave a review there, too)!
4- Keeping it real
Honestly, as wonderful as it is to have a book out, I also feel shy and uncomfortable with all the promotion I have to do. So here's something to keep things in perspective and so you don't think this is all going to my head ... Bia's Bad Hair Day (somewhere in Colorado)
5- The Recipe
Finally, last week I posted a photo on Facebook of all the food I had prepared for Nicholas to take back with him to Arkansas. So many asked for the recipe for the bean salad, so I will share it here. It's great as a side dish, but I also eat it alone for a light lunch. Enjoy!
Lemony Bean Salad
2 tbsp fresh lemon juice
2 tsp extra virgin olive oil
1/2 tsp minced fresh garlic
1/4 tsp Dijon mustard
1/8 tsp freshly ground black pepper
1/8 tsp sugar
1/4 cup finely chopped red onion
2 tbsp chopped fresh parsley
1 (15-ounce) can cannellini beans, rinsed and drained
2 tbsp shaved Parmigiano-Reggiano
Combine first 6 ingredients in a large bowl, stirring with a whisk.
Add onion, parsley, and beans; toss to gently to coat.
Top with shaved cheese.
NOTE: For our family of five, I double the recipe. Also, make sure the onions are very finely sliced (so they blend instead of overpower).