Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

Recipe Search

Bread For The Journey

Do you have people who speak encouragement and truth into your life? Are you listening to the encouragements and truths from God as you read His word?

Ever since I can remember my dad has been that person to me. Many years ago he made a list for himself that he titled 'Rules to Live by'. At appropriate times in our adult lives our dad has shared his personal life rules with us as a means of encouragement. Attached to each of his rules is the key...scripture. Scripture is not a list of rules, but rather it's truth, spoken by God, filled with guidance and encouragement to live by.  When I read my dad's list I say "really?" Then I go to scripture and God says to me...." can do all things with My help". (Philippians 4:13)
  1. Never complain: 1 Thessalonians 5:16,17 Be joyful always: pray continually; give thanks in all circumstances, for this is God's will for you in Christ Jesus.
  2. Never give up: Joshua 1:7a Be strong and courageous....
  3. Never feel sorry for yourself: 2 Corinthians 5:9a  So we make it our goal to please Him.

Camping Fare

Summer is upon us...and many of you are likely off camping this weekend.  I am out in the Canadian Rockies, enjoying the scenery, the company and the food...of course!  What's a camping trip without good food?  There's nothing like combining food and fire and cooking up some great campfire treats.  I'm going to share with you a few of our family favorites...things we like to cook over the fire with the grands.

Everyone loves s'mores.   But not everyone knows that s'mores are made so much simpler with the use of  buttery biscuits topped with the perfect layer of melt-in-your-mouth milk chocolate. I usually use Petit Écolier biscuits...but recently have been using Celebration brand.

Roast your marshmallow to perfection.  Sandwich it between two cookies...and enjoy a classic campfire dessert with a bit of a twist.  When I purchased a a package of the cookies and marshmallows this week, the cashier asked if I was planning to put the two together.  I explained how they made great s'mores.  She thought that was the most brilliant idea and was going home to give this method a try!  So, in case you have never made s'mores this way I thought I'd pass along the tip.

Banana boats are always a hit...for all ages.

Stuff a banana (skin on) with toppings of your choice (things like peanut butter, chocolate chips, and marshmallows)...wrap in heavy foil and roast over an open fire.  After about five minutes...un-wrap and enjoy the ooey-gooey goodness right out of the boat.  Ice-cream and chopped nuts are always a nice addition!  For detailed will have to check out the recipe in the Celebrations cookbook on page 133.

Another camping favorite  is the 'bush pie'. A bush pie is basically bread stuffed with a filling of your choice...and then cooked inside a cast-iron bush pie maker (available at any sporting goods store).

We used pizza toppings inside our bush pies and cooked them two at a time inside a double bush-pie-maker.  Our grands love them!  We have also tried the dessert version...which is filled with any pie filling or Nutella and bananas.

For breakfast...or anytime...try cinnamon snakes.

Cover the wiener sticks with tinfoil...then wrap long strips of dough around the foiled end (we used refrigerated Pillsbury crescent dough) and roast them over the open fire until golden. Brush the cooked 'snake' with butter and roll in a cinnamon/sugar mixture.  So good!

And here is a favorite camping lunch that doesn't even need a fire!  Walking Tacos are always a treat. Purchase the single-serving size nacho chips...slit the bag...and make up your nacho plate right in the bag. Again...complete instructions can be found on page 135 of the Celebrations cookbook.
And those are the Saturday tips for this week...a few campfire food ideas while the season is upon us.

Have a wonderful weekend!

Poppy Seed Roll

Nice little treat for a morning or afternoon break. The lemon glaze adds a zesty flavor. If you don't like lemon, is there anyone who doesn't? You can skip the lemon and make a vanilla glaze.
This sweet bread is also excellent for toasting or for french toast.

  • 1/2 cup milk
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 2 3/4 cups flour
  • 2 teaspoons yeast
  1. Heat milk and butter until very warm, add sugar, and salt. 
  2. Whisk beaten eggs and vanilla, add to milk and butter mixture. 
  3. Stir in flour and yeast, adding 2 cups of the flour at once, then add the rest 1/4 cup at a time until dough is smooth and not sticky. Knead for 5 minutes.
  4. Place in greased bowl and let rise until doubled in bulk.
  5. Roll out as for cinnamon buns.
  6. Spread on filling which has cooled.
  7. Roll up starting at the wide end, sealing edges and ends.
  8. Place sealed side down on a parchment lined cookie sheet. 
  9. Allow to rise until almost doubled in bulk, approximately 30 minutes.
  10. Bake in a 350º oven for 25 to 30 minutes.
  11. Cool and drizzle with glaze.
  • 1/2 cup 10% cream
  • 1/2 cup brown sugar
  • 1/4 cup poppy seeds
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  1. In a saucepan, bring cream, sugar, and poppy seeds to a boil.
  2. Mix in beaten eggs slowly,  whisking constantly until well combined,
  3. Cook 5 minutes over medium heat or until thickened. Stir in vanilla.
  4. Cool.
  • 1 cup icing sugar
  • Juice of one medium lemon
  • Whisk until smooth.

Strawberry Spinach Salad

This strawberry salad has an orange flavored twist in the dressing. I love it!
  • 1 small bag spinach (about 8 - 10 cups / 170 g)
  • 1 cup sliced strawberries
  • 1 small zucchini, thinly sliced
  • 1/4 cup feta cheese
  • 2 Tbsp. pumpkin seeds
  • 3 Tbsp. frozen orange juice concentrate
  • 2 Tbsp. olive oil
  • 1 Tbsp. white wine vinegar
  • 1 tsp. Worcestershire sauce
  • 1 tsp. poppy seeds
  • 1/2 tsp. sugar
  • 1/4 tsp. salt
  1. Shake up dressing ingredients in a small jar and pour over salad ingredients just before serving.
Posted by Picasa

Roasted Garlic

Roasting garlic is a simple process. Garlic bulbs are a cluster of little cloves in skin. When the whole bulb is roasted the garlic in each clove becomes soft and the flavour mellows. The uses for roasted garlic are many. If I know I'm going to use it in an Italian dish such as a pasta or pizza sauce or to rub onto foccasia bread before baking, I like to add a sprig of rosemary during roasting. If I'm going to use the roasted garlic to add to salad dressings, guacamole , salsa or humus I leave out the herbs. Once roasted, don't discard the olive oil the garlic has been roasted in as it's full of flavour and can be added to your dishes along with the garlic.

  • whole garlic, you can do one or as many as you like
  • olive oil, enough to drizzle over and make a shallow puddle for the garlic to sit in
  • salt and pepper
  • sprig of fresh rosemary, optional
  1. Peel the outer layer of skin off garlic bulb, leaving the bulb in tact.
  2. Cut the top off the whole bulb, exposing the inside of each of the cloves.
  3. Place the garlic cut side up in a little roasting dish, or on a double piece of tin foil that is large enough to pull up and over the clove to seal as it roasts.
  4. Drizzle olive oil over the garlic making sure it runs into each little clove. Add enough so the bulb is sitting in a little puddle of oil.
  5. Add a sprinkling of salt and a few grinds of fresh pepper.
  6. If adding rosemary place on top of garlic and give it a little drizzle of oil.
  7. Place lid on garlic roasting dish. If using foil, place in a pie plate and seal up. The plate will catch any oil if it escapes.
  8. Place garlic in oven pre heated to 375- 400º for 40-45 minutes. For such a small item I often bake it along side something else as I'm not heating the oven for only this. I also place the foil packaged cloves right on the BBQ and roast it along side what's cooking on the grill. 
  9. Remove from oven. Remove lid or open foil and allow the garlic to cool slightly before squeezing out of the cloves.
  10. To remove garlic, pick up whole bulb and gently squeeze softened roasted garlic right into the olive oil in the baking dish or onto another dish if you don't want it in the oil. 
  11. To use mash with a fork and add to your recipes. 
Serving suggestion: for a quick appetizer spread roasted garlic onto a slightly butter toasted baguette and top with your favourite cheese. (try adding a few garden fresh tomatoes before you add the cheese) Place under the broiler for a minute or two.....but watch it so it does not burn.! Serve immediately. 
Garlic after roasting.

Bagels Gluten Free

I have tried several times to make gluten free bagels that satisfy me the way the regular wheat ones used to that were my favourite order at Tim Horton's.  I finally am happy with this recipe.
I like the plain bagels  with poppy seed tops,  toasted and spread with cream cheese but you can change up the recipe by adding  your favourite flavours and toppings.
  • 1 cup warm water 
  • 2 tsp sugar 
  • 1 tsp unflavoured gelatin 
  • 1 1/2 tbsp. traditional yeast 
  • 2 lg. egg whites 
  • 3/4 cup millet flour 
  • 3/4 brown rice flour 
  • 1/3 cup white bean flour (or chick pea flour) 
  • 2/3 cup cornstarch 
  • 1/4 cup potato starch 
  • 1 tbsp potato flour 
  • 1 tsp xanthan gum 
  • 1/2 tsp salt 

  • sweet rice flour 
  • olive oil 
  • boiling water 
  • 1/4 cup sugar 
  • 1 egg white plus 2 tbsp water for wash 
  1. Mix sugar, gelatin and yeast then stir into 1 cup warm water and let proof (until doubled in volume) 
  2. Blend together all dry ingredients and set aside. 
  3. Break egg whites in bowl of stand mixer and beat until frothy. 
  4. Add proofed yeast and stir.   
  5. Add all the dry ingredients all at once, stir until liquid is absorbed and then beat on higher speed until dough is smooth and elastic -- about 1 minute. 
  6. Dough will be a little sticky -- that's good ... turn it out on  counter  dusted with sweet rice flour. Knead lightly until dough is just nice to handle. 
  7. Form a roll and cut it into 10 even pieces. 
  8. Oiling hands liberally with olive oil..  take each piece and form into a round flat disk. Try to make it as as smooth as possible - any cracks will magnify when  baking. 
  9. Place disk on parchment lined cookie sheet -  poke your finger down through the middle and twirl the disk  around to form the centre hole of the bagel. 
  10. Using fingers or fine pastry brush oil the tops of the bagels. Place pan of bagels  in warm place to rise for about 45 minutes. 
  11. Put pan of water on to boil -- make sure it is at least 1 1/2 inches deep  - the bigger the pan the more bagels can be boiled at one time.
  12. Pre-heat oven to 425 degrees. 
  13. When bagels have finished rising,  place them in the hot oven to flash bake them for 4 minutes. 
  14. Remove them from the oven and turn the oven down to 375 degrees. 
  15. Placing the bagels upside down in the boiling water,  boil them for three minutes, then turn them right side up to boil for another three minutes.   Lift them out of the water back onto the parchment lined pan.  
  16. Using the egg white wash  brush tops and add your favourite topping. 
  17. Bake for about 30 minutes until golden brown.  

Bread For The Journey

God's Word, the scriptures, are never a 'quick read'.  
There is always a message that becomes clear only with a thoughtful consideration of a text. 
God so desires that we know Him, 
and His character is revealed in so many ways as we search out His messages to us, 
recorded  in the book we call The Bible.  
I recently read the following verse from Song of Solomon.   

   The flowers appear on the earth; 
The time of singing has come, 
And the voice of the turtle dove 
Is heard in our land. 
Song of Songs 2:12
As I thought about these words, wondering what wild flowers had to do with turtle doves,
 one word came to mind. 


Every spring, out of a ground left dormant through a harsh winter, 
the flowers burst forth, fresh and beautiful,  awoken out of a sweet sleep. 
And the turtle doves ?   
The turtle doves, who mate for life,  have become the emblem for love and faithfulness , 
inspiring poets and musicians.  
What convincing evidence God has put into His creation to portray His faithfulness to us.!
His faithfulness to fulfil every promise He made to us can be counted on,  
as surely as we take for granted that the wild flowers will bloom in spring 
the turtle dove will never tire of cooing his love song to his mate. 

Bev's Kitchen Reno Update

Back in February, I posted that we were beginning kitchen renovations. 
 My old Kitchen looked like this:

My wishlist included an island, a window seat and double wall ovens. That required moving the wall between the laundry and kitchen.  We had to start somewhere so Harv removed the desk and started punching holes. 

Our niece, Monica works for a cabinet maker so Harv enlisted her help to remove the cabinets. 
 They hung a few of them in the garage for extra storage during the reno.
After the demolition of the old space, this is how the kitchen looked: - you'll note that wall between the kitchen and hall is gone! 

The door to the garage was moved over into the laundry room.    

Before long the kitchen was a jumble of wires, tools, and lumber.

We widened the doorway from the front hall to make for a more open feeling.

A friend helped me choose colours and finishes.

 After several weeks of work the painters came in and shortly after that the flooring was laid.

This is the interior of my new walk-in pantry which is conveniently located in the corner between the stovetop and the fridge.
Then it was time to lay out the boxes for the cabinets. 
It got more exciting each day as we watched the kitchen take shape.

It was hard to wait as the cabinet installer painstakingly fitted each cabinet into place.

One of the most exciting days was when the quartz countertops were installed. The sinks were the last to go in and as it is pretty hard to cook without a water source, I had to wait.  I'd been pretty patient until then, knowing that all good things take time but that last week was the hardest. 
 I could hardly wait to start stocking my new space.

My pantry, seen on the right, is L- shaped and the appliance garage seen below the dark cabinet on the right has a door which slides up and down by pushing a button under the upper cabinet.  My clever husband came up with the idea.  When the appliance door is down you'll not know it is there as it will match the rest of the backsplash.

Coming in the front hall, this is the view now.

Isn't this an amazing pantry? The picture on the left shows how the countertop extends into the appliance garage.  Below you can see the huge drawers for storing my pots and dishes and the little side cabinets are perfect for items like oil, baking soda, vinegar, vanilla and salt and pepper.

 This view is looking towards the front hall.  The display cabinet above the table is another one of my husband's great ideas.  A perfect place to display the platter my sister in law gave me as well as a certain cookbook that is very meaningful to me!

So here is the almost finished kitchen.  We still have to get the upholstery done on the window seat and choose a backsplash and there is a bit of trim and electrical that needs to be completed. 
 That will all happen in the next while but in the meantime 
I am delighted with my new kitchen.  
We were so  fortunate to have had excellent tradespeople for the whole project and are grateful for their dedication to excellence. It's given us a gorgeous space.

So now you can picture me in my kitchen as I cook for family and friends
.(Be assured though, it will be a bit messier once I get cooking!)

Apple Pecan Chicken Salad

After enjoying a salad much like this at a local restaurant on occasion, we began having a copycat version at home.  Apples and spicy pecans combined with chicken and greens and a vinaigrette dressing make a delicious full-meal lunch.  Pick up a rotisserie chicken at the grocery store...or throw a few chicken breasts on the grill.

Apple Pecan Chicken Salad
  • 8 cups mixed greens or baby spinach
  • 1/3 cup sliced red onion
  • 1/3 cup crumbled blue cheese (or feta)
  • 1 Granny Smith apple, chopped (or add some chopped red apple for colour)
  • 1/2 cup spicy sugared pecans* (recipe below)
  •  1 1/2 cups rotisserie chicken, skin removed and cut into bite-size pieces 
  • Apple vinaigrette dressing* (recipe below)
  1. Layer greens, onion slices, blue cheese, chopped apples and spicy pecans on a salad plate.
  2. Top with chicken pieces.
  3. Drizzle dressing over salad to taste.

  • 1/4 cup apple cider vinegar
  • 1/2 cup olive oil
  • 2 tablespoons maple syrup
  • 1 1/2 tablespoons Dijon mustard
  • salt and pepper to taste
  1. Place dressing ingredients in a small jar.  
  2. Put on lid and shake.

Spicy Sugared Pecans:
  • ½ cup white table sugar
  • 2 cups pecan halves
  • generous pinch cayenne
  1. Heat sugar, nuts and cayenne in heavy medium skillet over medium-low heat, stirring occasionally with wooden spoon. 
  2. After several minutes, the sugar will begin to look sticky...and then begin to melt.  Stir continually, coating the nuts with the melted sugar.
  3. When sugar is completely melted and turned amber in colour, remove from heat  and spread nuts on a foil lined pan. 
  4. Allow to cool and break into pieces. 

Kale Pesto

 We planted garlic last year about this time and wondered if it would be okay since garlic is usually planted in fall.  It wintered just fine and now it is ready for us to harvest.
Earlier this week I went out to the garden, cut some kale off the plants, pulled a bulb of garlic and and had pesto made in minutes.  Pesto is delicious to eat in many different recipes and today I am sharing how I made the pesto and how I served it. Pesto was traditionally made with a mortar and pestle, but I made it simply with a food processor.  

  • 1 good handful of fresh kale (I cut about 8 large leaves) roughly chopped
  • 2 cloves fresh garlic (crushed)
  • 3/4 cup toasted walnut halves
  • juice of 1 fresh lemon
  • 1/2 cup parmesan
  • olive oil (about 1/4 cup)
  • salt and pepper to taste
  1. Place kale, garlic, walnuts, lemon juice and parmesan cheese in a food processor.
  2. Pulse until a paste begins to form.  
  3. Add a drizzle of olive oil and pulse.  Add more olive oil until you have the desired consistency.
  4. Season with salt and pepper.  Refrigerate.
 Kale Pesto Cream Pasta
  • 1 cup heavy cream
  • 1/4 cup butter
  • 8 ounces pasta (cooked according to directions on package)
  1. Heat together heavy cream and butter and simmer 5 minutes.
  2. Use enough enough heated cream sauce to just coat pasta.
  3. Add enough pesto to create sauce, stir well, sprinkle with parmesan cheese and serve!

Black Eyed or White Bean Salad

My mom has made this salad (using black eye beans) for many years and I'm always happy to see it at barbecues and picnics. It goes well as a side with burgers, ribs or chicken. Mix it like a potato salad . . . using small white beans with or without a black eye. (The black eye beans turn light brown when cooked)  
  • 1 1/2 cups black eye or white beans
  • 1 1/2 tsp salt
  • 3 hard boiled eggs, chopped
  • 1 small shallot sliced fine or green onion
  • 1 Tbsp fresh finely cut dill or 1/2 tsp dried
  • 3 Tbsp mayonnaise
  • 2 Tbsp sour cream
  • 2 Tbsp vinegar
  • 1/2 tsp salt
  • pepper to taste
  1. Rinse beans and cover with about 6 cups water and salt. Bring to boil an simmer for about 60 - 75 minutes, until done.( Add more water if needed.)
  2. When done, drain and rinse with cold water.
  3. Mix with eggs, shallot and combined dressing ingredients. Garnish with dill or pea shoots. Serves 6-8 as a side.

Posted by Picasa

Bread for the Journey

Faithful Father

Blessed be the Lord, who daily bears us up; 
God is our salvation.  
Psalm 68:19 ESV

Today I am most thankful for a Heavenly Father who gathers me up in His arms...protects me...comforts me...and forgives me.  He is my salvation.  I sing along with Brian Doerksen's lyrics to Faithful Father...a song of praise to my faithful heavenly Father.  One day 'my heart will find it's home in you' forever faithful Father.

I had a father who held me on his lap, and carried me when I was too tired to walk on my own two feet...and led by example...and knew how to give good gifts.  I still have him...and am so thankful for that!  Not all of us have had that kind of an earthly 'daddy'.  Some have no daddy at all.   But each one of us can celebrate this Father's Day by knowing that we have a Heavenly Father who is waiting for gather us in His arms, to protect us, to carry us, to bless us with good things.  His most precious gift is that of spending eternity with Him.  Let us put our trust in the greatest Dad of all.

"Come to Me, all you who labor and are heavy laden, and I will give you rest."
Matthew 11:28

Saturday in Lovella's kitchen and Saturday's Saskatoon Signing

A few weeks ago I was up at Sweet Dreams Bed and Breakfast making a big batch of potato salad with Dorothy.
I asked for a big butcher knife and proceeded to peel my eggs the quick way.
Dorothy had never done it like that before and found it to make the job of peeling a few dozen eggs quick work.
I quickly grabbed my camera then when I thought of our Saturday kitchen tips.

Here are my tips for quick egg peeling.  I know that there are other methods that work well when the eggs are at least a few days old but this method works great even when the eggs are laid and cooked the same day!

  1. Start with brown eggs.  This makes it easy to see the shell against the whites of the egg when scooping them out.
  2. Place eggs in the bottom of a saucepan and cover one inch over the eggs with cold water.
  3. Heat without a lid on high heat to boiling and then put the lid on and remove from heat.
  4. Let sit for 20 minutes.
  5. Drain and run cold water over the eggs for several minutes.
  6. Use cutting board to help the egg from slipping and give the egg a quick chop through the middle. Don't use a serrated knife. You won't have to chop all the way through but will easily be able to break the egg in half once it has been cracked at least half way.   It might be safer for you not to hold the egg at first while you chop it.  
  7. Use a teaspoon to slide between the white and the shell and scoop it out.
  8. Use a paring knife to slice the eggs as you desire or chop with a pastry blender.
  9. Be very careful you don't take a swipe at your fingers instead of the egg!!
Today is our last day in Saskatoon signing books.
We've had a wonderful time in Saskatoon and would love to meet a few more of you today.

Saturday June 15 
Anneliese and Bev
MCC Relief Sale 10 - 12
Scotts Parable Bookstore 3-5

Western Omelette / Sandwich

This is my variation of a Western Omelette that makes a great Sandwich. This amount serves 6-8 but it can easily be adapted to feed more or less people as you need. I used left over ham from Easter dinner which made it very tasty. Put your favorite condiment on your toast and you have one hearty and filling sandwich. I like mustard on mine but you can add what ever you like.
  • 1 green pepper, diced
  • 1 small onion, diced
  • 2 cups of chopped ham
  • 12 eggs
  • 1/4 cup water
  • bit of oil or butter
  • 2 cups grated cheese, what ever you have on hand, I used cheddar this time
  • salt and pepper to taste
  • 12-16 slices of toast
  • favorite condiments
  1. In a large 12" skillet, saute the pepper in a bit of oil or butter until the onion is soft and transparent on medium heat. Adding the ham when the vegetables are cooked.
  2. Beat the eggs together with the water.
  3. Add to the hot pan, moving the edges of the egg mixture to the center so the bottom of the eggs cook. 
  4. Put the lid on your skillet and cook a few minutes until the eggs set.
  5. Add the cheese and put the lid back on and remove the skillet from the heat so the eggs don't burn.
  6. Cut into pieces to fit your toasted bread. 
*Tip - with making this large amount, I found it best to set the top of the egg mixture under a broiler for a few minutes before adding the cheese. Other wise the bottom gets to dark and the top doesn't set properly because of the amount of eggs.

Saskatoon Pie / Book Signings today in Saskatoon, Saskatchewan

Last night I suddenly remembered that last year my dad had given me a bag of Saskatoon Berries he had received from a friend. I baked him a pie that we enjoyed together and he said to keep the extras for another pie. So I went and dug out that little bag of about 3 cups of Saskatoons to which I added 2 cups of blueberries to make for the 5 cups I needed for the pie. 

Saskatoon Pie seemed fitting for today's recipe post because today if you are in Saskatoon, Saskatchewan you can stop by Ten Thousand Villages or McNally Robinson to meet Anneliese, Bev and Lovella. Our Celebrations Cookbook is available for purchase at both locations.  If you already have a copy and would like it signed, bring it along. The girls would love to meet you at one of the signing locations today.

Ten Thousand Village 45th Street West, 11-1pm Book Signing
McNally Robinson, Prairie Ink Restaurant, 7:30pm Speaking and Book Signing

Saskatoon Pie 
  • your favourite pie dough, enough for 1 double crust pie
  • 5 cups frozen Saskatoons (or use 2 1/2 cups each Saskatoons and Blueberries as I did)
  • 2/3 cup white sugar
  • 3 tbsp corn starch 
  • 1 tbsp lemon zest
  • 2 tbsp butter
  • 1 tbsp cream
  • 1 tbsp coarse raw brown sugar

  1. Roll out pie crust to fit pie plate. Roll out top crust and set aside.
  2. Place berries into a large mixing bowl.
  3. Add sugar and cornstarch and lemon zest. Stir together.
  4. Fill pie crust with berry mixture. 
  5. Place little pads of butter over berries.
  6. Top with upper crust. Trim pie dough and flute edges of pastry.
  7. Brush with cream and sprinkle with raw sugar.
  8. Bake in 400º oven for 15 minutes. Turn oven down to 350º and bake another 50-60 minutes. 
  9. Remove to a cooling rack. Serve warm with ice cream.
Wishing all 10 of us could sit down with you all for a piece of pie tonight after the book signings.