Tonight, I went with Craig to see “Superbad”–my second time, his first–and on the way we passed the Park Slope Barnes & Noble and saw this in the window:
Hey, that’s me! I guess this reading is really happening. So, just another nudge: come on out tonight–Monday at 7:30 PM–and see me in the flesh as I read from my book. There’s a Q&A and a signing, it’ll be a blast.
For everyone else–well anyone else with the internet or a radio–listen to me today on Michael Colameco’s Food Talk on WOR. I’ll be on from 11:30 to 11:55 AM. Let’s hope my voice doesn’t crack the way it did in 10th grade English….
for those who missed the radio on air, they save the podcasts over there at WORhttp://podcast.wor710.com/wor/677512.mp3
Gahh – I’m SO MAD that I wasn’t able to come! I haven’t even been able to get my hands on a copy of your book; the B&N by my school said they’d have it by the end of the week, so .. *fingers crossed*. I’m glad Park Slope was such a rousing success; does that mean you’ll take the book on a REAL tour (and come visit Baltimore) any time soon? =)
nice one, thanks for the link pauper!
If I were you, I’d skip down the street and call everyone I know! How exciting.
I’m very happy for you AG! Looks like your book is a huge success! :)I got my copy three weeks ago and as promised, I have been reading it on the can at work every morning as I’ve done with Bourdain’s A Cook’s Tour hehe.Anyway, I just wanted to tell you that in the first three chapters, it seems that you were describing what I’ve been going through with my friends.One of my friends doesn’t eat onions or anything “chunky” in her food so she makes for a difficult person to cook for and teach. Onions are the staple of almost all cuisines don’t you think? Sheesh… sometimes it can be so irritating.
You were great Adam – very funny, modest and tongue-in-cheek. You handled the questions about you being a danger to yourself in the kitchen particularly well.