Rachael Ray was already the host of multiple TV shows and the editor of her own magazine (Every Day With Rachael Ray). Now she has literally turned her life upside down:
My Year in Meals (Atria/Simon & Schuster, $29.99) documents every meal Ray cooked for a year. And when you flip it over, it becomes My Year in Cocktails, with 100 recipes by her husband, musician and producer John Cusimano.
Ray will sign copies of the book at 6 p.m. Tuesday at Books-A-Million, 8301 Concord Mills Blvd. in Concord.
Before she hit the road, we asked five questions. Kathleen Purvis
Q: Youve got books, TV shows and a magazine. When you run out of ideas, how do you juice your brain?
I always keep these little notebooks with me. I write recipes all day long, so I can go back when I get stuck. ... And quite honestly, running, which I started when I turned 40. It really wakes me up. I have to bring my notebook with me to the gym. Im literally climbing Stairmaster, listening to Foo Fighters and writing in my notebook. I look like a crazy person.
Q: Did you have to hide anything embarrassing in A Year in Meals, like the night you ate Frosted Flakes over the sink?
No! My husband and I love to cook. None of them were disasters, although there were things I wouldnt do again. One thing I probably wont do again I did days of Christmas cookies last year. Ive decided I really dont like baking. It sucked all the joy out of my holiday. Im going back to the Archway homestyle cookies this year.
Q: So much of your life is in public view. Can you name something we wouldnt guess?
Probably not. I babble on about literally everything. I love to jump out of planes. I take Italian lessons every Wednesday night. My dream job would be rock drummer.
Q: If you had to pick one to give up forever, would it be salt, extra-virgin olive oil or chocolate?
Chocolate. Absolutely. I like dark chocolate, but no big shakes if I gotta give that up. The olive oil gives me a shiny coat and I am a salty girl.
Q: What do you make when you dont know what to make?
Aglio e Olio (pasta with anchovies and garlic). You always have it in the pantry.
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