"Savor the South" book signings in Charlotte, Raleigh and more

We interrupt our usual newsworthiness to bring the list of book signings.

Yes, I have a book out, "Pecans: A Savor the South Cookbook" (UNC Press, $17.95). In case you missed last week's story, this is a series of books on Southern ingredients. It debuted last week with my book, "Pecans," and Debbie Moose's "Buttermilk."

The series will continue with at least 10 more, released a couple of books at time; I have a second book coming in fall 2013, "Bourbon: A Savor the South Cookbook." I'm tickled to be a part of this series, which includes all kinds of writers I know and admire, including John Shelton Reed on barbecue, Virginia Willis on okra and Andrea Weigl on canning and preserving.

Since this is the start of a long series, Debbie and I will be making the rounds of bookstores all over the state, favorite pens in hand, for book signings. Here's what's on the list so far:

Thursday, Sept. 20 (yes, as in tomorrow night), 7 p.m., Park Road Books. I'm delighted to start the signings here. Sally and Frazer are terrific supporters of local authors and cookbook authors.
Sunday, Sept. 23, 3 p.m., Quail Ridge Books, Raleigh. I've heard so many great things about this independent bookstore. I can't wait to visit.
Saturday, Oct. 6, Chapel Hill Farmers Market, 8-11 a.m. This is the one in front of A Southern Season. This will be just me.
Saturday, Oct. 6, Parker & Otis, Durham, 11:45 a.m. Love this store and the deli. If no one buys a book, I have to make sure I don't shop up all the profits.
Saturday, Nov. 3, 2 p.m., Barnes & Noble, Greensboro. Debbie and I will be back together at this one.
Saturday, Nov. 10, 10 a.m.-1 p.m., Atherton Market. Yea, back in my hometown.
Saturday, Nov. 17, 7 p.m., Malaprops in Asheville. Not only will you get three UNC Press authors -- Debbie and I will be there with Fred Thompson and his new book "Fred Thompson's Southern Sides" -- you also get an excuse to hang out in one of the best independent bookstores in the country. I was so happy when they asked us to be there.
Saturday, Dec. 8, 1-4 p.m., Old Salem in Winston-Salem. I haven't been to Old Salem for the holidays in several years. I'm hoping to get at least one bite of hot sugar cake.

There are a few more still being scheduled, but that covers the fall. I hope you'll stop by one of these and say hello, even if you don't buy a book.

One Great . . . it's-over soup

Cleaning out my purse on Friday, I found two hors d'oeuvre toothpicks, the kind with the frilly plastic tops. That says a lot about my life in the last two weeks, both in the lead-up to the DNC and the actual convention itself.

It sounds glamorous to say I was on party coverage. Reality? I was picking up dinner based on which fast-food line was on the way home at 9 at night, or grabbing what I could from cold appetizers and limp buffets.

My soul is screaming for something simple, soulful and nutritious. I'm craving the chance to get back in the kitchen. Alas, it's still not to be: My book, "Pecans: A Savor the South Cookbook," comes out Monday. So I'm hitting the road right behind the departing conventioners, on my way to the Southern Independent Booksellers Assocation convention in Naples, Fla.

If I had a chance to cook this weekend? I'd aim for something like this.

Noodle Soup With Kale and White Beans

From "Fine Cooking: Make It Tonight," by the editors of Fine Cooking magazine (Taunton, $17.95).

2 tablespoons olive oil, divided
3 medium carrots, peeled and chopped
1 medium red onion, chopped
1 cup cappellini pasta, broken into short lengths
2 quarts reduced-sodium chicken broth
1 small bunch of kale, ribs removed, leaved roughly chopped (about 6 cups)
1 (15-ounce) can cannellini beans, rinsed and drained
3 tablespoons fresh lime juice
Kosher salt and freshly ground pepper to taste
1/4 cup coarsely chopped fresh cilantro

Heat 1 tablespoon oil in a large pot over medium-high heat. Add carrots and onion and cook, stirring occasionally, until onion is soft and just golden-brown, about 10 minutes. Scrape the vegetables in a bowl and set aside.

Heat the remaining 1 tablespoon oil in the pot over medium-high heat. Add pasta and cook, stirring often, until dark bolden brown, 3 to 4 minutes. Add the broth and stir, scraping the bottom of the pot to release any stuck-on pasta.

Return the carrots and onion and add the kale, beans, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium-low and simmer until the kale, carrots and pasta are tender, 8 to 10 minutes.

Remove from the heat, stir in the cilantro and season to taste with more lime juice, salt and pepper before serving.

Sit down and enjoy the quiet of a peaceful evening.

Yield: 6 servings.