These Baked Zucchini Fries have started making a regular appearance on our family’s menu . When they cook, the zucchini gets soft and almost buttery, but the outside creates a crunchy shell. It’s a little like biting into a nutty chocolate truffle. You have to bite down with a little force to get through the crunchy exterior and then your mouth gets a surprise as your teeth quickly sink into the pillowy soft middle.
Sorry if I just took you from craving zucchini to craving chocolate in one paragraph. Come back! You won’t be disappointed. In fact, I’d pick a box of zucchini fries over a box of chocolate truffles any day. Unlike a box of chocolates, I know exactly what I’ll get in each bite…and it’s delicious.
I like serving them instead of garlic bread on pasta night. The bread coating gives you a little carb crunch, but unlike garlic bread, it also sneaks in a serving of veggies. I also paired them with The Gluten-Free Vegan’s Falafel recipe. I don’t recommend making both on one night, as that would be a labor intensive evening, but the falafel freeze wonderfully and can re-heat right in the oven with the zucchini fries.
Baked Zucchini Fries
I didn’t do exact measurements here. You can do as few as one zucchini or as many as you want. I usually do three to four for our family of three. Simply refill your dredging station as you run out. If you can’t fit them all on one pan, add another pan and bake at the same time.
Zucchini Squash (cut like steak fries) (Yellow squash works too)
Olive Oil Baking Spray
Unsweetened Almond Milk (or your choice of milk)
Panko Bread Crumbs
Smoked Paprika (or regular paprika)
Italian Seasoning (you could also use a steak seasoning or any other favorite spice blend)
1.Preheat oven to 400.
2. Line cut squash on a bed of paper towels. Sprinkle with salt and let sit for 20 minutes.
3. Spray a baking sheet with olive oil spray.
4. Make dredging station: Put flour in a bowl, milk in a bowl, and bread crumbs in a bowl. Stir in salt, pepper, smoked paprika, and Italian seasoning into the bread crumbs (about 1/2 teaspoon each seasoning to 1 cup of bread crumbs).
5. Pat the zucchini dry.
6. Dredge: Dip them one or two at a time into the flour. Tap off excess flour. Dip into milk. Dip into bread crumbs. Place on baking sheet. Repeat until all zucchini are dredged.
7. Spray zucchini generously with olive oil baking spray.
8. Bake for 20-25 minutes until coating is crispy and brown and the inside is soft and buttery.
People often ask me how I cook with Jackson around. In We Laugh, We Cry, We Cook, I wrote about how cooking with him was kind of like cooking on an obstacle course. For a long time, that was what it felt like. But recently, I realized at this stage–the two’s–cooking with him is one of the easiest things on my to-do list to accomplish with him around. Not easy…but it’s something he’s come to feel at ease around. It’s kind of “our” thing.
I left him with a friend the other day for a few minutes and when I returned she shared this little conversation they had.
Sarah: Do you have a dog?
Jackson: No, I have a mommy.
Sarah: Oh, well that’s almost as good as a dog.
Jackson: Yeth, I cook with mommy.
Well, there you have it. Dogs don’t make very good cooking companions for kids, but mommies are very good for that.
My other to-dos don’t have the same smiley affect on him. Writing with him around. Yeah right. Phone calls. Let’s just say, the last conference call I was on with our editor, I had to muffle the phone while I hollered, “Jackson, don’t stick your head through the fence” and then again while he hollered, “Noooooo! Don’t wipe meeee!” as I was trying to discreetly potty train mid-call.
Cooking is mostly a piece of cake…because he can participate, he can be a helper. And even when he can’t help with something like chopping onions, he’s still content because we’re together and I’m talking to him, not somebody else on the phone or looking at a computer screen.
And with a little creativity, there’s almost always a way to get a child involved in the cooking if they want to be.
I don’t cook every day, but the days I do, the moments we are in the kitchen together, are often the moments we enjoy the most. The kitchen is a place where our lives intersect, where my almost 30-year old female joys and interests cross with my two-year old little boy’s interests. I don’t have to pretend that the lego tower we just built is the tallest most amazing piece of architecture I’ve ever seen. He doesn’t have to be patient with me as I make a quick call or pick up groceries. The smells of cloves and cinnamon, the colorful block puzzle from butternut squash, the sound of the blender engine purring excite us both. We don’t have to pretend. We just have to be. Together.
Roasted Butternut Squash Mole Enchiladas
5 cups diced butternut squash
1 tablespoon oil (canola, olive, grapeseed)
1 teaspoon brown sugar
1/4 teaspoon chili powder
1/4 teaspoon cinnamon
8-10 corn tortillas
1/2 cup raisins, soaked for 10 minutes in warm water and drained (optional)
2 cups Mole Sauce (I used this easy recipe from Vegetarian Times)*
Preheat oven to 400. Toss butternut sqaush with canola oil, brown sugar, chili powder, and cinnamon. Bake at 400 for 20 minutes or until tender and cooked through. Resist temptation to eat all the squash now.
Reduce oven temp to 350. Ladle 1/2 cup mole sauce into bottom of a 9×13 casserole dish. Wrap corn tortillas in a damp paper towel and heat in microwave for about 30 seconds, just enough to warm them up and make them pliable. Dip corn tortilla into mole sauce. Fill with about two tablespoons of butternut squash and a sprinkle of raisins. Roll up. Repeat. Ladle a generous amount of sauce on top. Bake at 350 for 15 minutes.
Serve with black or wild rice. The nuttiness from the black rice went perfectly with this dish.
*I blended half of the sauce this time. I think I’d leave it unblended next time though, because it was a lot prettier unblended.
It has been a little more than a month since We Laugh, We Cry, We Cook released. What an exciting month it has been! We wanted to update you on our book launch adventures and make sure you didn’t miss out on anything–giveaways, interviews and articles, and the ebook sale.
Ebook Sale Ends TODAY–get it for $2.99!
This sale launched us to the number one spot in our category (Gastronomy Essays) for ebooks and the #2 spot for all books in that category. Seeing our book surpass Anthony Bourdain’s, even if just for a few days, was thrilling! Thank you Zondervan for including our book in your ebook sale! (Update–as of Monday 9/16, the price is still at $2.99. We aren’t sure when it will end, so snatch it up before the price goes back up.)
In the News
Becky was interviewed on Chicago’s Moody Radio station last month. Listen to the interview here.
Becky & Rachel have a feature story in the September issue of Guideposts Magazine. Here’s the online link.
We each have an article on BeliefNet.com. Rachel wrote one on Raising Vegetarian (or Other Special Eaters) in a Meat-Lovers World. Becky wrote Make Every Meal Holy. We’d love you to check these out and share them with others if they resonate with you!
Rachel wrote a back-to-school blog for WeAreTeachers.com on starting a Teacher Lunch Club. Welcome to all our new teacher friends on the blog! We are so glad you are here. Teachers have a special place in our hearts!
It looks like we will have our first television interview for the book next week on D The Broadcast, unless something changes. You never know in the world of tv–Becky was once bumped from a segment to interview a cat who dialed 911!
Though we’ve been a little quieter on the blog here, we’re still writing…not only are we working on our next book (manuscript due in November, in stores January 2015), but we’ve been busy writing guest posts for some of our other favorite bloggers. Rachel wrote a post for The Gourmet Housewife on how the book idea and blog formed from her desire to be able to stay at home with her son. And she wrote about the hilarious time Jared made her a special breakfast concoction–cinnamon eggs—as newlyweds over at Candice Calvert’s Author’s Galley: Manuscripts & Wooden Spoons. Becky did a fun S’more recipe and post for Doughmestic.
Rachel just added her speaking topics to the blog and she has had a great response—calendar is filling up! If you live near Dallas, Texas, and are looking for a speaker for your MOPS group, ladies retreat, or health event, check out her new speaker page and contact her soon to book her for your event.
Several bloggers have done giveaways of We Laugh, We Cry, We Cook. A Big Shout Out to Wendy’s Bloggers for reviewing the book, posting pictures about the recipes you’ve made, and hosting giveaways. As food bloggers, we know a lot of work goes into those posts. Bless you! Also thank you to Michele Cushatt for hosting a special giveaway of not only a copy of the book, but also a homemade batch of your chocolate chip cookies featured in Chapter 12! That was one lucky winner!
There are several giveaways still open right now, most with very easy entries!
SoCal Coupon Mommy (9/16)
Pandora’s Deals (9/17)
Sonya’s Happenings (ends 9/20)
Chat With Vera (ends 9/21)
Tidbits of Experience (ends 9/21)
Inspired by Savannah (9/26)
Obsessive Mommy (ends 9/27)
A Year With Mom & Dad (ends 9/28)
Cheap is the New Classy (ends 9/30)
(If you’re hosting a giveaway that I missed, please leave a comment with the link and I’ll add it to the list.)
Have you read the book yet?
We would love to hear from you! And we also so appreciate Amazon and Goodreads reviews.
“It’s so stupid. It’s laundry…why are we fighting about laundry and yard work? I mean seriously, let’s just wear dirty clothes and hire a lawn man. It’s not worth it.”
Last week was not good. It was a long, hard, hanging on by a thread in every way possible kind of way of week. The kind of week that drives you to a tearful angry clash over laundry … and yard work … because everything feels overwhelming … and because, as I told my mom in a pity party email, “I suck at everything this week–mothering, marriage, career.”
This is what the transition to football widow looks like in our home every year. It’s a big ugly awful transition from having our husband/daddy home 24-7 to him working seven days a week….long late hours several of those days. I dread it with every fiber in me…and then it somehow is even worse than I anticipated it would be. Jared assures me it gets better, I’m telling myself I always adjust and survive. I’m hoping that’s true again…though I’ve never had a toddler, a book deadline, and a new book release all in one football season. At least I won’t suffer of boredom like I did back in our newlywed days….that’s for sure.
Aside from the real possibilities of wearing dirty clothes and hiring a lawn man, I need a better vision for this season. So I’m working on this. Not a plan so much as a shift in attitude, in focus, a survivors guide of sorts. I’m jotting down some sanity savers for the school year. It’s Wednesday afternoon and so far, I have yet to melt down this week. Maybe they are working.
- Pray. Often. Quietly. Out loud. Whenever I think I need Jared. Because really, I probably actually need Jesus.
- Go Away. I’m going to try and getaway for a writing weekend once a month. I’m calling in Grandparents and friends and getting away to do my bulk of writing in short intense weekend spurts, because that’s how my mind works best.
- Wake Up Early. I am NOT a morning person, but now that I have a toddler who, bless his adorable heart, drains every ounce of energy from me by his 8:00pm bedtime, I’m no longer a night person either. So I’m trying to wake up early to be with God, my thoughts, and my writing…and coffee, probably lots of coffee. I’m not going to lie, I’m struggling on this one!
- Plan/shop for meals every two weeks. I will go major grocery shopping every other Sunday night while Jared is home with Jackson, so I know what is for dinner every night….and I can do the big shopping alone (the only way I enjoy this chore).
- Double and freeze meals as often as I cook (when possible). I’ve been cooking big and filling up my freezer this week and it feels so good to have pizza, falafel, bean burritos, pinto beans, cupcakes, extra chopped veggies and fruits, and Jackson’s morning oatmeal all ready when I need something quick.
- Apply to start a home group. This seems kind of counter intuitive…but our current group meets on Thursday nights and we can’t make it because of football and bedtimes, so we are going to try and start one every other Sunday afternoon, because we need people to invest in, because we don’t want to get lost in our little world that revolves around ourselves and football.
- Stay involved in MOPS, because these women are my girls…they are in the trenches of motherhood with me and they understand me and will pray for me when I ask them to and make me laugh when I think I’m going to fall apart. I stepped down from my steering team role, which was sad and hard, but the right choice. And now, for this season, I will let MOPS do what it does best, minister to my often overwhelmed mother heart…and equip me to be a better mom. Better Moms Make a Better World.
- Dig in the dirt. I’m going to devote time to dig in the dirt with Jackson, to go on slow picking up sticks and rocks along the way walks, build things with him on his workbench…without looking at my phone or quickly checking to see what email just popped in my inbox. Focused time with him, so his cup will be full when I do need to focus on something else.
- Savor nap time. I have a child that sleeps during the day. That’s awesome. It will end at some point…and until it does…oh I will savor that time, from the sweet snuggles while we read and rock to the quiet time to write, reflect, and decompress from busy mornings while he’s sleeping.
- Declare evenings stress-free. At about 5:00pm, my ability to handle stress goes way down. I might just declare a daily dance party in the kitchen at 5:00 to signal that the day is over and the stress free night has begun. Think I can convince a two-year old to go along with this?
I talked with some other coach’s wives at a coach’s cookout this week. One reminded me that the season is not very long, really just three to four months. Another whose husband was in the military before this gave me a little perspective about what it really feels like for your husband to be away while you’re raising young kids. Any other wisdom from coach’s wives, writer mamas, work-at-home moms? What are you doing to try and stay sane this fall?
As part of my meal plan last week, which believe it or not, made the week go WAAAAAY smoother than it could have gone, I made a huge pot of crockpot pinto beans. We ate them with Mushroom & Spinach Mole Enchiladas one night and Roasted Butternut Squash Mole Enchiladas another night. (I will share this recipe next time I make them. Let me just tell you, they were fantastic and I will be making them again…but I did not have the energy for the extra food blogging steps this time. Sorry!) Then I made several bean burritos to freeze for back up meals or quick lunches, and still I froze some extra pintos to reheat for future meals. I always forget how long the crockpot actually takes…they call it a slow cooker for a reason, but it’s worth the wait. Just plan ahead!
Crockpot Pinto Beans
Makes 5-6 quarts
2 pounds dried pinto beans, sorted and rinsed and soaked*
2 onions, quartered
6 cloves, garlic (gently smashed and peels removed)
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
approx 10 cups water
2-4 teaspoons salt
Equipment: 6-quart or larger crockpot (halve recipe for smaller crockpots), strainer
*Cover beans with lots of water. Let sit overnight at room temperature and rinse or follow package instructions for the quick soak method.
Put soaked beans in your crockpot. Pour water over the top until they are covered about an inch (to your thumb knuckle).
Add onions, garlic, chili powder, cumin, and smoked paprika. Stir.
Cover crockpot. Put on high. (My crockpot doesn’t seem to get very hot, even on high, so I cooked mine on high the whole time.) If you notice the liquid bubbling, lower your crockpot to medium. (If you do this in the morning before work, put it on high while you are getting ready, then lower it to medium or low while you are at work. Crank it back up when you get home if they aren’t done.)
Cook for five hours, or until the beans are cooked through. Add two teaspoons of salt, tilt lid to let some of the liquid evaporate, and cook for one more hour. Add more salt if needed. I used four teaspoons in ours.
You can eat them just like this or make refried beans.
Scoop beans, onions & garlic with a slotted spoon into a food processor, process until desired consistency, adding cooking liquid as needed. If you plan on freezing or reheating, add a little extra liquid because they thicken each time you reheat them. (You can also do this in a big pan on medium low heat with a little oil and just mash them until they are the desired consistency.)
To freeze refried beans: Put cooled leftovers into glass jars or ziptop bags and freeze.
Defrost overnight in the fridge (or in a bowl of luke warm water), pour into a pan and heat on the stove top to desired temperature or consistency.
Scoop beans into a warm tortilla. Fold into a burrito with seam side down on a cookie sheet. Repeat. Freeze on the cookie sheet. Wrap each frozen burrito in saran wrap or sandwich baggies. To reheat, remove from plastic wrap, wrap in a paper towel, reheat in microwave for 60 seconds on each side until heated through (2-3 minutes).
Last week, we went on a long beach vacation to our favorite place in the world, the quaint little Island of Little Gasparilla. I wrote about it in our food memoir We Laugh, We Cry, We Cook (in stores next week.) It’s where Jared and I got married, where we took Jackson for his first beach experience, and where Jared’s family has been vacationing for twenty years. To put it mildly, it’s a special place for our family.
We took along the Mimi because we love her and Jackson loves her…and well, we knew it was the only way we’d get any alone time. Thanks to her, Jared and I enjoyed an amazing all vegan dinner at Vino Loco Tapas and Wine Bar one night to celebrate our sixth anniversary. We were the only diners (it’s off season right now), and we got special treatment from the chef, who hand delivered each organic, well-thought out plate to our table. Simple flavorful food made with quality organic ingredients that let the veggies be the star. My kind of food! And then there was vegan gelato made out of almond milk. Oh my. The gelato was so amazing, we swung by on our way home to get more for the long road home…and to share with Jackson and Mimi who missed out the first time. I ate my scoop with one of Jackson’s leftover chocolate birthday cupcakes. I can’t remember the last time I had cake and ice cream. It was like a party in my mouth.
Did I say chocolate cupcakes up there? Oh yes! My sweet Jackson turned two on Saturday….and my usually healthy little eater has a dark secret. He loves nothing more than chocolate cupcakes. I used my go-to Chocolate Cupcake Recipe from Chow.com. They are quick and easy and don’t call for any weird ingredients. I subbed almond milk, whole wheat flour, and coconut oil this time (working with our limited pantry on the island). They didn’t rise quite as much as the first time I made them with canola and white flour, but they were still fluffy and delicious…and healthier. We skipped icing in lieu of a dusting of powdered sugar. We aren’t much of an icing family…and it’s usually just fat and sugar anyway. We let him blow the powdered sugar on his cupcake instead of blowing out a candle. He thought that was WAY fun!
Happy Birthday Jackson! I have a feeling we have an adventurous year ahead! Twos = double the fun, right?
In honor of Jackson turning two, we’re giving away TWO early release copies of We Laugh, We Cry, We Cook! Jackson just so happens to be a pretty big star in the book….so it seems fitting. To enter the giveaway, simply like our facebook page and leave us a comment HERE ON THE BLOG telling us you’ve done so. A birthday wish to Jackson would be like powdered sugar on the cupcake though. Be sure to include the name that you use on Facebook so we can verify your entry and fill in the email section of our contact form so we can contact you if you are a winner.
Giveaway ends on at midnight central time Friday, August 2nd, We’ll pick the winners using a random number generator. Winners will have 24 hours to contact us before we choose another name.
There comes a time in every gardener’s life when they ask themselves, “What am I going to do with all these tomatoes?” And until that day comes for me, I will pull up my dead plants with my black thumbs, quietly curse those gardeners under my breath, and smile graciously when they offer up some of their overwhelming bounty to me.
I’ll display them on the counter for a day or so until I can’t take their mockery anymore.
And then I will cook my way out of despair.
And remember the gifts I can offer my family, even if a plentiful vegetable garden is not one of them.
Instead, I will slow roast my way into their hearts with sweet peppers, carrots, onions, and garlic (store bought, but flavorful nonetheless), garden tomatoes (generously given to this less fortunate gardener), and a few sad looking twigs of rosemary and oregano (just barely surviving in my garden of doom).
And I’ll bring those flavors together in one delightful pureed sauce. My husband will declare that he may never eat jarred sauce again. My toddler will slurp his pasta up with messy reckless abandon. And I will stand over the pot eating the sweet rich roasted sauce by the spoonful, my self esteem having made a complete (near manic) turn for the better.
For those of you who feel the need to do something good and right by your family, I give you this recipe. It will restore their faith in you, and your faith in yourself.
Roasted Tomato and Sweet Pepper Pasta Sauce
~ 3 pounds of tomatoes (I don’t have a scale, but I used about 12-15 smallish tomatoes), cut in half
~15 mini sweet peppers (or 3 red, yellow, or orange bell peppers), cut in half and seeded
1 carrot, peeled and sliced thin
1 red onion, quartered
8 garlic cloves, peeled
2 twigs fresh rosemary, removed from stem (or 1 teaspoon dried)
1 tablespoon fresh oregeno, removed from stem (or 1 teaspoon dried)
2 tablespoons olive oil
1 teaspoon kosher salt
generous sprinkle of fresh cracked pepper
1/2 teapoon salt
1/2 teaspoon molasses (or brown sugar)
handful of fresh parsley, rough chopped (or 1 teaspoon dried)
Other: 1 lb pasta, cooked (I used whole wheat thin spaghetti, use gluten-free if needed)
Heat oven to 400. Put chopped vegetables and herbs on a large deep-sided roasting pan or dish. Stuff the garlic cloves into the tomatoes so they don’t burn. Drizzle with olive oil and toss with salt and pepper. Roast for 45 minutes, stirring every 15 minutes.
Carefully pour the veggies and their sauces into a pot on the stove and use an immersion blender to puree the vegetables. (If you don’t have an imersion blender, let the veggies cool to room temperature, then transfer to a blender or food processor and puree. Then pour into a pot on the stove.) Add parsley, salt, and molasses. Bring to a boil and then reduce to low heat. Simmer for 30 minutes. My sauce was thick already, so I simmered with the lid on, but if you have really juicy tomatoes, you may want to simmer with the lid off until you reach the desired consistency. Check for seasoning. Adding more salt or molasses (adds sweetness and cuts acidity) as needed.
Make it Salsa: This base recipe could easily be turned into a salsa by switching up the seasonings — add a few jalapenos and cilantro, omit rosemary, oregeno, and parsley. Pulse in the food processor for a chunkier version. Would be delicious served hot or cold with chips.
Make it Soup: Add a little broth or cream for a delicious roasted tomato and pepper soup.
Make it a Meal: While you’re simmering the sauce and the oven is still hot, roast up some chickpeas tossed in olive oil and Italian seasoning for a crunchy protein-filled topping. Wilt some spinach into the sauce in the last five minutes to sneak in some greens.
Jackson is 22 months old now and at that stage where he’s learning new words every day and starting to string together words to make phrases and sentences like these:
“Hoo Hoo” (Whoohoo whith his hands thrown in the air.)
“Cool man” (I don’t know where he picked up this phrase, but it’s super cute.)
“Yayyy, I did it!” (Even if he didn’t actually do whatever IT is, he celebrates every little effort with such enthusiasm. It’s contagious.)
“Leeeeeet’s GO!” (That combined with “Run momma” is turning him into a little personal trainer!)
“Yes.” (Finally, he is saying “yes,” instead of always “no,” in the most adorably assertive and confident way.)
Of course, with this precious phase, also comes the less than adorable phrases, like “Chur turn” (Your turn…which actually means my turn. And it’s always “chur turn”) and “Miiiine!”
My favorite phrase of late, though, is “Tank choo ma ma.” He emphasizes each syllable and I can tell he really has to work to say it. It’s a sweet labor of love and it’s reserved for his truly most satisfying moments of deep gratitude, like when I served him chocolate “ice cream” made of bananas and cocoa for a morning snack last week. “Choc! Tank choo ma ma!”
This idea for banana soft serve has been circulating for years. It’s not new, but I’ve turned a few people toward it this week with my Instagram picture of Jackson enjoying his morning ice cream treat and thought maybe some of our readers have yet to try it as well. The basic recipe is just frozen bananas processed in a blender. It’s magical! The bananas just whip right into a thick creamy soft serve that is delicious on it’s own. You can make all sorts of flavors: chocolate peanut butter, strawberry banana, cinnamon and sugar…wherever your taste buds take you. This version is one of my favorites. You can use peanut butter instead of peanuts, but I really love the texture and flavor from the whole peanuts.
Ready in under five minutes, it makes the perfect healthy summer snack, or even breakfast. You’ll earn some serious cool mom or dad points putting a bowl of this in front of your kids first thing in the morning!
Banana Nut Soft Serve
2 frozen bananas, cut into 1-2 inch pieces
2 tablespoons peanuts (I used organic unsalted)
sprinkle of sea salt (unless peanuts are salted)
Put ingredients in a food processor and blend, stopping and scraping the sides as needed until it turns to the texture of a thick soft serve ice cream. Then stop. You don’t want to over blend or it will have more of a melty soft serve texture (not bad, but not as good either).
For this portion size, I use the smallest bowl on my food processor so I don’t have to stop and scrape the sides as often. (It will be very loud at first, that’s okay, just be prepared.)
Serve immediately with a few extra peanuts and another sprinkle of sea salt on top for some extra crunch. I’ve heard this does not refreeze well, though I’ve never had any left to try. You can buy yourself a little time keeping it chilled in the freezer, but it’s best to serve right away.
Have you made Banana Soft Serve?
What are your favorite flavor combinations?
What are your favorite toddler phrases and phases?
Zondervan, our publisher, has been so supportive of our book (coming out August 6). We’re having such a great publishing experience! They just decided to do an audio version of We Laugh, We Cry, We Cook and invited my mom and I to record it. One of us will be recording in the studio most of the week, each of us having two 5-7 hour days in studio. Prayers for good health appreciated. The following week I’m heading to Colorado (with Jackson in tow) to join mom for a photo shoot for a major Christian publication. We’re so grateful for all the encouragement and support we’ve received…and for our fabulous readers at the blog.
We also got all of the endorsements in for the book. Wow! We are floored by the generosity of our fellow authors. Click on the picture of the book above to read the endorsements and find lots of knew authors to friend and follow.