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I Wrote a Book!

I can finally let the cat out of the bag! I Wrote a Book! The Home Cook’s Guide to Journaling will be out January 1st, 2019!

Yep, you read that right! As of January 1st, 2019 I’ll be able to say that I’m a published cookbook author! Somebody pinch me! To say that I’m excited would be a vast understatement. In this blog post, I’ll share with you how the book came about, what you’ll find inside, as well as a sneak peek of one of my favorite recipes!

In January 2017 I received an email from a book packager based in London. They had stumbled across an article that I had written for Brit + Co, and after visiting my blog, they wanted to discuss the possibility of me writing a cookbook for them. After going back and forth with several different book ideas and talking to multiple publishers for nearly a year, they finally landed on a theme and a publisher that was willing to sign off on the pitch. I started work on the outline for The Home Cook’s Guide to Journaling in January 2018 and Submitted the final edits in June, one month before giving birth!

The Home Cook’s Guide to Journaling shows you how journaling can transform your eating and cooking habits. Using the ideas and fill-in pages in this home-cooking guide, you can immediately start streamlining your shopping lists, keeping your pantry stocked with essentials, planning your meals for the week, and tracking your grocery budget. Along with recipes for more than 50 fast and easy meals, from flavorful fish tacos that take 10 minutes to a slow-cooked chicken tagine that you can freeze for later, there are tips for batch cooking, efficient food prep, and repurposing leftover ingredients. There’s so much information packed in, along with fun graphics, templates, and lists of every kitchen tool a beginner could need. 

In addition to my love for cooking, I’m a self-proclaimed organizational freak. Maybe it’s the Virgo in me, but I thrive off of my to-do lists and notebooks. Journaling has become even more popular in the last couple of years and we wanted to be the ones to pair that concept with cooking. Now you can organize your grocery lists, meal plans, and food budgets all in one place with easy weeknight recipes.
I truly love the concept of this book and everything it has to offer. The recipes are simple, yet flavorful and the information you’ll be able to take with you throughout the rest of your life. I would be so honored if you picked one up and let me know how you like it!
The Home Cook’s Guide to Journaling will be available on Amazon, Walmart, Barnes & Noble or local bookstores! Pre-order now!
You’ll be able to find the recipe for these Swedish Meatballs and so many more!
I Wrote a Book!
Recipe Type: Main
Cuisine: Swedish
Author: My Modern Cookery
Prep time:
Cook time:
Total time:
Serves: 2 servings
  • 1/2 pound (225 grams) ground beef
  • 2 tablespoons panko breadcrumbs
  • 1 1/2 teaspoons fresh parsley, chopped
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons onion, finely chopped
  • 1/4 teaspoon Garlic Powder
  • pinch of black pepper
  • 1/4 teaspoon salt
  • 1/2 an egg (crack one egg, whisk it, then only use half)
  • 2 teaspoons tbsp olive oil
  • 2 1/2 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 cup (237 milliliters) beef broth
  • 1/2 cup (118 milliliters) heavy cream
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 8 ounces (227 grams) egg noodles
  • 1 tablespoon parsley, chopped
  1. In a medium-sized bowl, combine ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt, and egg. Mix until combined.
  2. Roll into 6-8 meatballs. Heat olive oil in a large skillet over medium-high heat. Add the meatballs and cook turning continuously until brown on each side and cooked throughout about 8 minutes. Transfer to a plate and cover with foil.
  3. Bring a large pot of water to a boil and cook egg noodles according to package directions.
  4. Add butter and flour to the same skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add Worcestershire sauce and Dijon mustard and bring to a simmer until sauce starts to thicken about 10 minutes.
  5. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve immediately over egg noodles and garnish with chopped parsley.
You can’t have proper Swedish meatballs without a side of jam. Once you have your dish plated, serve it up with a big dollop of lingonberry jam for good measure.


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