APRIL 2018 • LONGISLANDPRESS.COM 9
COVER STORY
DISHES ON NEW BOOK, MOTHERHOOD
what you want to eat. Even though I
have a green smoothie in the book, I
will tell you that my kids won’t eat that.
They know I am putting spinach in
there. That one was for me.
LIP: The foreword written by
Savannah Guthrie seemed like she
really captured you.
SD: I formed a friendship with
Savannah and her husband. We were
pregnant at the same time. She is the
most down-to-earth, brilliant, funny,
sweet, kind friend, so I was honored
that she decided to write the foreword.
Savannah doesn’t cook so it was fun
to get her take on a cookbook.
LIP: How has your experience been
on the Today show?
SD: Maybe it’s been two-and-ahalf
years since I have been a food
contributor. I used to watch the Today
show when I was a kid, so when I am
there I still have to pinch myself. It is
an incredible experience.
LIP: I laughed when you wrote
that you and your family pretty
much think about food all the time.
Sounds familiar.
SD: Now it’s a joke. We can be eating
breakfast, and then I am about to say
it, and Carson is like, “Don’t say it.”
And, then I ask, “What are we going
to do for lunch? What are we going
to do for dinner?” Food brings me
so much joy. I want to know what is
next. I am a little sad after I am done
eating something. I need to know
what I am looking forward to next.
LIP: Being a busy mom, how often
do you cook?
SD: I probably cook four to five days
a week and we will go out twice on
the weekends and get takeout once.
LIP: Takeout is not taboo in your
house?
SD: No. You have to order a pizza
once in a while. We are moms. We
need a break. I need someone to
serve me sometimes, too.
LIP: You seem like you are in a
really good place.
SD: I am really happy. This book was
a dream. I still can’t even believe it. I
am done with everything now. I have
done a cookbook. I don’t need to do
anything else (she laughs). Right now
the book is available for preorder at
Amazon and Barnes and Noble.
April 17th is when it is available.
LIP: The book is 256 pages. Quite
ambitious.
SD: I think there were about maybe
40 recipes that were pre-existing on
the blog and the rest of them are all
new, even the ones that had already
existed. I wrote a new introduction
to each recipe and refreshed the
recipes. There is a team of amazing
food photographers and recipe
developers that work with Time
Inc. We all worked together. It was
a wonderful process. It was about a
year. I spent a lot of time at coffee
shops. I can’t write at home. I get
distracted. I want to empty the
dishwasher, organize the kid’s toys.
LIP: Let’s talk breakfast.
SD: The Hash Brown Egg Cups are so
easy to make. The sweet potato adds the
vitamins and minerals. They are onthe
go friendly and one of my favorites.
LIP: Please tell us about the Brown
Sugar Peppered Bacon. We really
need to know.
SD: Oh, my gosh. I have a thing
for crispy delicious bacon, but that
particular recipe has that sweet and
savory going on with the brown
sugar and pepper. It’s so good.
LIP: And those Grilled Cheese Roll-
Up Dippers. Yum!
SD: Anything you can dip, especially
for kids, they just love that. It’s a
grilled cheese. You press the bread
and roll it and that is what makes it
stick together and get crispy.
LIP: About Part Three, “It’s Five
O’Clock Somewhere” — Do you
ever have time for an adult beverage
with kids running amok?
SD: I do from time to time. I am
lucky Carson is home by 10 a.m.
on a good day because he works in
the morning and if he is not doing
The Voice he is here to help with
the kids and homework, activities.
Sometimes the stars align, Carson is
here hanging out and we can have a
cocktail and cook dinner, and it can
be manageable and then the girls
start screaming and then you need
the cocktail.
LIP: I am still thinking about that
Bloody Mary in the book. Is that
Carson’s signature drink?
SD: Yes, he has become very famous
for them. I think it is the breadand
butter pickle juice that makes
it stand out. It is a little bit of sweet
and savory. I make them now but
I don’t know what his secret is.
Nothing compares. My signature
drink, I feel like it would be boring.
I love a spicy margarita.
For more of our interview and
some Siri’s favorite recipes, visit
longislandpress.com
Siri Daly’s cookbook is due out April 17.
Siri Daly with Today show co-host Savannah Guthrie, who wrote the foreword
to Siri’s new book while both were pregnant.