How can I even begin to tell you all the things that are going on. There are so many that I thought I’d give you a little Pie Camp book update. Now, you would think that since the days of an on-the-road national book tour are something for another time, that a new book release would be pretty light and easy. I mean, here I am at home in my sweet Pie Cottage, enjoying my coffee in the morning, tending my gardens, walking my dog, and…
Well, everyday is a whirlwind! I’m learning to make video stories with 2 cameras, and sound, and fast speed motion to post on Pinterest.
I’m scheduling interviews with writers for articles, producers for podcasts, and virtual book events.
I’m Zooming, (is that a verb? To Zoom or not to Zoom?), a pie making session for my local library that completely filled up with 100 people in what seemed like an instant.
In late October a 3-part Introduction to Making Pie begins for the 92Y in New York City which is kinda a big deal. Heck, it’s more than kinda a big deal, it’s great big deal! I won’t be travelling to The Big Apple to teach but I’ll be broadcasting live from my own kitchen right into yours.
Which leads me to something else to share…
I was so hesitant to think that Pie Camps and Workshops on Zoom would work. What I have heard from those of you who have taken part, many signing up for multiple virtual sessions (Thank you!), is that you love being able to bake along with me in your own kitchens, using your own tools, and your own ovens. This makes me really happy that it is working for you…and for me, too.
Yesterday, I headed down to my local independent bookstore, Port Book and News in Port Angeles, and signed all of the pre-ordered copies of Pie Camp. They have brought in 450 copies.
Alan told me that I am the best selling author they have ever had and I am so pleased and proud to be able to support my local indie store and community in this way.
And one more thing, if I may share a bit more with you. The pre-release reviews are starting to come in and they are pie-riffic!
Here’s one from The Seattle Times with the recipe for Nanabanana Cream Pie (Hey Spellcheck, that is how you spell “Nanabanana” so get over it please.🤓)
And another from Omnivoracious, which is Amazon’s book review. It too has a recipe, this time for Classic Blackberry Pie (that can be made with ANY berry…the author made it with blueberries), and a Cream Cheese Crust which she says may be her favorite crust ever. When I read the words the review began with late last night, “I think I’ve dog-eared pretty much every page in my early copy…,” I was so excited!
I love all 3 of my books. I think of them as my daughters–3 wonderful sisters–and I can’t wait to share my youngest girl with you on release day October 6th!