Ballis - How to Change a Life

Room for Improvement

The Spinster Sisters

Good Enough to Eat

Off the Menu

Out to Lunch

Recipe for Disaster

Wedding Girl

How to Change a Life

Big Delicious Life

(Intermix)

BERKLEY

An imprint of Penguin Random House LLC

375 Hudson Street, New York, New York 10014

Copyright 2017 by Stacey Ballis

Readers Guide copyright 2017 by Penguin Random House LLC

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Library of Congress Cataloging-in-Publication Data

Names: Ballis, Stacey, author.

Title: How to change a life / Stacey Ballis.

Description: First Edition. | New York : Berkley, 2017.

Identifiers: LCCN 2017014900 (print) | LCCN 2017023064 (ebook) | ISBN 9780698171268 (ebook) | ISBN 9780425276624 (paperback)

Subjects: | BISAC: FICTION / Contemporary Women. | FICTION / Humorous.

Classification: LCC PS3602.A624 (ebook) | LCC PS3602.A624 H69 2017 (print) | DDC 813/.6dc23

LC record available at https://lccn.loc.gov/2017014900

First Edition: August 2017

Cover illustration: fireworks above houses Lee Hodges / Getty Images

Cover design by Sarah Oberrender

This is a work of fiction. Names, characters, places, events, and incidents either are the product of the authors imagination or are used fictitiously. The authors use of names of real figures, places, or events is not intended to change the entirely fictional character of the work. In all other respects, any resemblance to persons, living or dead, is entirely coincidental.

The publisher does not have any control over and does not assume any responsibility for author or third-party websites or their content.

PUBLISHERS NOTE: The recipes contained in this book are to be followed exactly as written. The publisher is not responsible for your specific health or allergy needs that may require medical supervision. The publisher is not responsible for any adverse reactions to the recipes contained in this book.

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For my grandmother Jonnie, who taught me that every meal is an opportunity to demonstrate love and care, that every dish is a creative expression, that the making of a meal is a passionate artistic endeavor. She taught me to own my culinary mistakes as much as I celebrate my successes and, as we discovered together, that the lemon cake is just as delicious even if it has completely fallen apart under its own weight. Everything I cook is seasoned with her love, and I will be ever mindful of all the lessons she had to teach me.

She is both deeply missed and deeply present every day.

In loving memory.

Acknowledgments

As ever, I am awfully lucky to have my family to support me. First and foremost, to my husband, Bill, who is my muse and my cheerleader and my most favorite person, thank you for putting up with my crazy. To my parents, Stephen and Elizabeth Ballis; my sister and brother, Deborah and Andy Hirt; my in-loves, Jim and Shirley Thurmond and Jamie and Steve Surratthaving you all in my corner means the world to me. I am blessed with the best nieces and nephews, so thank you to Rebecca, John, Elizabeth, Oliver, Kalie, and Quincy for letting me be a part of your lives. To my ever-amazing goddaughter Charlotte 7 Boultinghouse, I love you more than anything, but please stop getting taller.

This book is a celebration of friendship, and I am more deeply blessed in that arena than most. You are all too numerous to mention here, but you know who you are. Especially my friends from grammar school and high school and collegeit is beyond wonderful to have you all still in my life. A special shout-out to the Party Crew, reconvened, expanded, missing one piece of our hearts; it is a blessing to know you all, and I really look forward to seeing what the second thirty years of friendship will bring us. Dave Ray, were trying to make you proud.

For the Sisterhood of La PitchouneShannon Kinsella, JeanMarie Brownson, Bethanne Patrick, Betsy Andrews, and my roomie Catie Baumer-Schwalbthank you for being. We are all always dancing with Julia and stronger together.

For my Lunch Bunch, Jen Lancaster, Gina Barge, and Tracey Stone.

For all my Goulds, near and far.

For my extraordinary agent, Scott Mendel. This is our tenth book and almost fifteen-year anniversary of working together, so I think I can finally say that we are officially old friends as well. Thank you for everything, always.

For my team at Berkley, especially my editor, Danielle Perez. All is deeply appreciated.

In the weird world of writing, especially writing about food, I rely on my compatriots for advice, inspiration, wisdom, recipes, and more than a few cocktails. Thank you to Kat Kinsman, John Kessler, Jennifer V. Cole, Jane Green, Elinor Lipman, Amy Hatvany, Sarah Pekkanen, Rene Rosen, Liz Brack, and Ted Goeglein. Thank you for getting it and for being there for me.

And, lastly, to my readers. You cannot imagine what it means to put these stories into the world like helpless children and know that there are strangers who will take them in and nourish them and keep them safe. Thank you from the bottom of my heart. Ill keep trying to do you proud.

SEPTEMBER 1991