The actually delivery of the book to our offices was a week later than anticipated due in part to hold ups on our behalf in getting the necessary items to the printer in the middle of a full-blown media scandal and also in part to a nation-wide shortage of paper. (Much of America’s paper currently comes from Chile and after the recent Chilean earthquake paper production and shipments were derailed. So despite the fact that Life of Reiley prints our books domestically, we were held up by a lack of Chilean paper.) So the book didn’t arrive until the day of its debut celebration. Talk about adding unneeded stress to your life!

The event went off nearly flawlessly, despite the fact that not only was my co-author absent but the two culinary students who were supposed to help work the event failed to show. But we are resourceful at Life of Reiley and when short of hand, we throw aprons over our friends heads and shove them into the mix. (What would we do without friends?)

The evening, which was not only put on to celebrate The Love Diet but to celebrate last month’s national release of Kiss My Bundt, was divided into two parts, the first an intimate afternoon tea for the media. Later in the evening, we opened our doors to those who worked on the book like our home recipe testers, industry innovators with whom we hope to collaborate, (including The French Culinary Institute’s Annette Tomei and artbites Maite Gomez-Rejon), as well as the friends who support us throughout our publishing exploits.

As with any good book party, good wine abounded. For the media tea there was Champagne Perrier Jouet and Love Diet Tangerine Lemongrass Mimosas. In the evening, we added a cake and wine pairing with Peju Sauvignon Blanc served with Kiss My Bundt Lemon Basil cake and Peju Cabernet Sauvignon served with the KMB Chocolate Bundt with Chocolate Glaze. (We also paired the Perrier Jouet with KMB’s award-winning Red Velvet, which took sensual eating to a whole new level!)

There were also dishes from The Love Diet, including Juan-Carlos’ Sizzling Lemongrass Mussels, the Tomato and Avocado Picnic Sandwiches, first of spring veggies with Surprise Someone Soybean Dip, Parmesan and Soybean Grilled Cheese on whole grain bread, Vegetarian Albondigas (Spanish meatballs) and one of Juan-Carlos’ and my very favorite dishes, the Walnut and Blue Cheese Brittle.

If I had to say the evening had one disappointment, you know what it would be. (And no, it was not the fact that I couldn’t wear the stilettos I bought for the occasion! In fact, I think I pretty much rocked the air cast, adorning it with sexy, red turkey feathers.) I never dreamed I would have to toast our latest book without the company of my co-author. The bitter taste in my mouth was certainly not from our food; it was the life-changing circumstance under which our hard work debuted. But whatever the outcome of JC’s current position, it stands that our book is a beautiful collaboration and a great little cookbook if I do say so myself!

I started working on my recipes not by section but just starting to play with some ideas I’ve been wanting to develop. My first day of cooking included a variation on French garlic soup, (a European cure-all that is simple but richly satisfying.) I used to make the soup often. It makes an elegant first course for a winter dinner. I would need to look into the properties of garlic, but I would swear that it increases appetite. I do know that garlic is wonderful for the libido (the soup is also great when you’re under the weather). First try was a charm with this one. At this point, I’ll just make it again for JC and if it comes out correctly, this one is put to bed!

The second recipe was tasty yet not quite put to bed. Its a veggie lasagna, light on cheese and heavy on aphrodisiac herbs with a simple, homemade heirloom tomato sauce. The basic concept was there, but I want to work on delivering more flavor impact for the amount of effort a lasagna takes.

I also retested a recipe I’ve been working on for months. It is a four-layer cake rendition of Chrysta Wilson’s vegan chocolate cake from Kiss My Bundt. The cake is one of the simplest made-from-scratch cakes I’ve ever tried and by baking it in layers, iced with a neufchatel cream cheese frosting, the impact is of something as decadent as fudge.

Next time, I plan to play with one of my most dreaded ingredients: beef.