But What Are They Eating?
Friday, May 12, 2023
FOODFIC: Please Welcome J.R. Traas, Author of The Rave
Thursday, May 4, 2023
FOODFIC: Please Welcome Angela Sylvaine, Contributor to FOUND
Roaming the exhibits at the Minneapolis Museum of Art, our unnamed diarist is captivated by the Veiled Lady, a marble masterpiece by Italian sculptor Raffaelo Monti. Monti creates the illusion of fabric, a veil clinging to the face of the virgin and allowing her delicate features to peek through.
Our diarist can’t stop thinking about the sculpture. She drifts into the museum café, where the barista recommends an Italian treat, the affogato. Rich, creamy vanilla gelato is scooped into a clear glass mug and drowned in hot espresso. Hot and cold melt and mix in a sublime combination of bitter and sweet that leaves our diarist energized by the hit of sugar, caffeine, and blooming obsession.
She leaves the museum but the visit stays with her. So much so, that she orders a resin replica of the bust to sit atop her fireplace mantel. She tries versions of affogato at every café and coffee shop she can find, though none compare to that first.
Our diarist will soon lose these memories, and more, becoming the Veiled Lady, obsessed not with art and Italian treats, but with tearing away her own veil. The features beneath are indelicate, corrupted by rage, and there is no frozen sweetness to temper her acidic spirit.
Thanks for stopping by to share your food for thought, Angela!
Friday, April 21, 2023
FOODFIC: Please Welcome Patricia Stover, Contributor to Cafe Macabre II
Imagine walking into your favorite café. The bell chimes, and instantly the aroma of coffee and pastries tickle your taste buds. Stacks of books line the walls, and you’re surrounded by patrons sipping espressos, typing dutifully on their laptops. That’s the moment you spot the group of women seated at a corner table, leaning closely to one another, their voices low. So, you pull up a stool and order a latte and a slice of your favorite pie or maybe a croissant. The women gathered are giddy with laughter, their eyes bright as they set forth to tell their favorite stories, the dim lighting providing the perfect ambiance. Each woman eagerly awaiting their turn, hoping to startle readers with their most terrifying tales.
This is what it is like in the Café Macabre.
This, and an invitation of course, is what drew me to the Café Macabre II anthology. I knew, the moment I read the name, that I wanted to author a story alongside these amazing women, inside this imaginary café. “But what does your story have to do with food?” you may be asking. Nothing really. But food has everything to do with my character, Maryann.
Maryann was such a homely little thing, her mouse brown hair tied neatly into a bun, her boring scarves and buttoned cardigans. Quite pitiful really. It was almost as pitiful as her evening routine—A microwave meal (tonight’s dish was mac and cheese) washed down with a bottle of cheap wine.
Why did I choose such a depressing meal for my character? Because that is exactly how Maryann’s story begins. Waking up each morning and going to work, wearing the same boring clothes, with the same dull hairdo, unseen or completely unappreciated by everyone around her. Bossed around and degraded until she just can’t take anymore.
It isn’t until Maryann finds the courage to change that her diet changes. A spritz of Luxury #35, and she was at Tom’s house, T-bones on the grill, and fancy rosé in hand. Asparagus, potatoes, oh my. Her buttoned-down cardigan tossed aside for a slinkier, sexier outfit. Visions of murder in her mind. Wait, what? Murder you say? That’s right. Maryann traded her boring mac and cheese microwave dinner for murder. Funny how that happens in the café. So many women find themselves in a murderous mood. Must be something in the food.
Thanks for stopping by to share your food for thought, Patricia!
Friday, April 7, 2023
FOODFIC: Please Welcome Marie White Small, Author of Stony Kill
My debut novel, Stony Kill, was released in October 2005. It is a personal story, not unlike many writers’ first novels. It seems most of us who are dedicated to scratching out tales of humanity in all its forms, must get their own poignant tale out into the world before they can move on to wider topics and more encompassing tales.
In Stony Kill, the protagonist tells the readers her tale of growing up in a wildly dysfunctional family. But like most troubled families, there remain pieces that work, influences that ground children to productive lives. In my story, it was food and its preparations. I came from a family of chefs and caterers. At ten years old, I had learned to prepare dinner for a family of six. At eighteen I was a personal chef, ironically for a publisher and his family.
But my crowning culinary accomplishment was the perfection of the perfect flakey pie crust, so quite naturally in my novel, Stony Kill, the protagonist, Joss Ryckman is a pie baker who owns a bakery and small cafe. Like me, she loves to please people through food that not only is delicious, but it is beautiful as well. These days, I tend to make beautiful and delicious salads, and pies only for special occasions. Perfect pies will always remain in my repertoire of great eats and I would love to share a recipe with you.
Readers here can see more of my recipes at Marie-White-Small.com. and sign up for my monthly newsletter.
Thanks for stopping by to share your food for thought, Marie!
Best Flakey Pie Crust
1 and1⁄2 teaspoons salt (scant)
1 cup Crisco shortening, chilled very cold
1 stick of butter, very cold (or lard, depending on your preferences) chopped into pats
1 egg yolk, lightly beaten
3 Tablespoons cold cream cheese
2-3 Tablespoons of Ice-cold water
1 Generous Splash of Liqueur—(It is best to use a flavor that compliments your filling, such as crème de cassis for berry pies, or Kahlua for chocolate tarts, etc.)
Combine all ingredients and beat together in a bowl or mixer until lightly incorporated. You should see lumps of butter and shortening. Pour contents onto a large sheet of parchment paper. Fold parchment around the dough into a square or rectangular packet. Refrigerate for at least one hour. Longer is better or make this dough the evening before you intend to use it.
Prepare your filling in a bowl: peel and cut enough fresh fruit needed to fill your pie plate. Add sugar, lemon juice, and whatever spices your recipe requires. Also add a scant quarter cup of flour to your filling and gently mix, this will help thicken the fruit juices.
When you are ready to assemble your pie, remove the packet of pie dough from the refrigerator, open it and transfer half of the dough to a clean piece of floured parchment paper and roll it out with a floured rolling pin to an adequate size for your pie dish, adding additional flour as needed to keep the dough from sticking to the rolling pin. Roll up the round onto your re-floured rolling pin and unfurl it across your pie plate. Adjust the dough as necessary. Add the filling and a few dabs of butter. Roll out the remaining dough for the top crust and again using floured parchment paper and a floured rolling pin. When the dough has been rolled to into a somewhat larger top, roll it unto the re-floured rolling pin and unfurl. I have found that a forked pressed edge produces a tender and delicious edge. Indeed there are fancier pie crust edges, but often that are thicker and less appetizing, but do what makes you happiest.
Friday, March 10, 2023
FOODFIC: Please Welcome ND Richman, Author of Brothers, Bullies and Bad Guys
Brothers, Bullies and Bad Guys
What Did They Eat?
If you were a young boy of twelve, ignored by your parents and loved by the gang you hung out with, what would you like to eat? What if you’d built a secret hide-out inside of your home – a place you would monitor the household from hidden cameras and microphones, and scare your brother half to death with noises that seemed to appear from nowhere? What food would you stash in there? Salads, frogs legs, and caviar? No, not Michael. He liked junk food. And while on the topic of food, what about the inevitable outcome of eating?
Michael tossed Chris a root beer and split open a bag of cheese nachos.
“We've gotta get out of here,” Chris said through a mouthful of chips, “somewhere safe.”
Michael flopped onto the futon. “Where?”
“I’m thinking.” Chris swallowed and chugged some root beer. “Where's your cell phone?”
“On the pad.”
Chris glanced at the floor. The charge pad was almost right underneath them in the kitchen. “Shoot. I don't know where mine is.”
“Chris?” Michael's eyes bulged.
“I gotta go.”
Chris stopped chewing. “Bathroom?”
“Oh,” Chris said. “Use the waste line. The one you diverted from the bathtub drain.”
“No way. That’s a one inch line. I’m way beyond that.” Michael stood up and bounced on his toes.
“Do you have a blender? We can whip it up and pour it down.”
Michael kicked the bag of chips out of Chris’s hand, sending a plume of nachos into the air. “You’re gross!”
“Smooth, Michael, real smooth. How about a spoon then?”
Now imagine you’re Chris – Michael’s older brother. Chris only wanted to bring his brother up right, keeping him fed and out of trouble. Keeping Michael out of trouble wasn’t working out too well, but Chris had the opportunity to cook dinner in a kitchen built on dreams. And how best to describe the horror both boys had just experienced than a steak?
Chris grabbed two steaks from the freezer, placed them into the microwave, and watched the defrost time out. It was seven o'clock, and he was tired and hungry, but pleased they had finished their chores.
Michael walked into the kitchen. “I’m going to find some cash.”
Chris jumped as the microwave beeped. “Make sure you put an I.O.U. in its place.”
Michael thumped up the stairs. Chris pulled out the steaks. They were bloody and wet, marbled with fat, and pulled images of Michael's bullet riddled body into his head. His hand started to shake and he dropped the plate on the island with a clatter. Michael should have died today. How did he escape those bullets anyway? Bill shot from twenty feet away, and he obliterated the wall. Michael had always been lucky and, for once, Chris was glad for it, though Michael's fear shocked him. He'd never seen Michael scared of anything, until today.
Chris fired up the grill and tossed on the steaks. The flames devoured the dripping fat, and the smells kicked Chris’s appetite into overdrive, pushing the horrific pictures from his mind. He placed two potatoes into the oven and a pot of water on the stove for beans. He'd been cooking dinner for years, leaving Michael's on a plate for whenever he'd get home. Michael had never thanked him. Instead he chased Chris out of the kitchen with his ghostly noises, clanging pans, and blinking lights. Chris shook his head, his anger dissipating over the thought that Michael was so darned clever. He removed the steaks and placed each on a plate.
Chris watched Michael pile his plate with green beans. He opened the oven and tossed Michael a potato. He scooped some beans onto his plate, split open a potato, and gobbed peanut butter on it. They walked to the TV room and flopped onto the couch.
The next morning, Michael creates the perfect breakfast for two hungry boys.
Michael held up a plate stacked with pancakes and smiled.
“Wow, those are massive. I didn't know you could cook. What’s in them?”
“M&Ms, marshmallows, and cashews. I found strawberry jam, whipped cream, and chocolate syrup to spread on top.”
Chris patted his stomach. “Hmmm. Breakfast of the gods.”
And of course, who doesn’t enjoy a Big Mac?
Chris carried a tray loaded with Big Macs, fries, and hot apple pies. Michael stumbled out of the washroom. Chris flopped at a table, popped open a carton, and stuffed the warm hamburger into his mouth.
“I figured you'd push the whole burger in there,” Michael said.
“Hmpphhhm,” Chris said.
Chris chewed until his jaw hurt. He swallowed and fired in a french fry.
“Michael, where did you learn how to build a Taser?”
“Internet,” Michael mumbled through a mouthful of hamburger. He swallowed. “Did you know the word Taser originated from a book called Tom Swift and His Electric Rifle?”
“No, I didn’t. Hmm, should have named them after Tom Swift and His Bludgeoning Hoe. Heh!”
“Very funny, Chris. They’re actually simple devices, transformers, diodes, and a capacitor.”
“Please don’t tell me you tested it on someone’s cat.”
“Nope. I tested it on myself, just about killed me.”
Friday, March 3, 2023
FOODFIC: Please Welcome Julie Rowe, Author of Viable Threat
I’ve written several bioterrorism thrillers where the best thing there is to eat is a Meal Ready to Eat (MRE). MREs are vacuum sealed, cooked meals that have a shelf life of 5 years. In Viable Threat, the first book in my Outbreak Task Force series, the main characters are in a crisis situation, a city is locked down, and the only food available are MREs. MREs are used usually by the military, but can be purchased by anyone for camping trips, and like in Viable Threat, in emergencies.
It feels like every week is its own emergency these days. Cooking has gotten expensive. Groceries, and nearly every other consumable thing, has increased in price no matter where you live. Shipping costs have gone up and there are shipping delays on so many things thanks to multiple global events. Conversations with friends have shifted to where the best price on meat is, and which recipes can be stretched. We’ve discussed meal prep and how to use leftovers.
One of the meal prep ideas my best friend and I have been using is bulk cooking and freezing meal sized portions. We take one Sunday a month, decide which meals we’re going to prepare, cook, and freeze for that month. We purchase all our groceries in bulk for all the meals, and work together to cook it all up.
There are several ways once-a-month-cooking benefits us. One, because we’re buying in bulk, it’s cheaper. Also, we’re going to the grocery store less often throughout the rest of the month, which means fewer impulse purchases. There’s less stress on the whole family because no one has to worry about what’s for dinner tonight.
Want to give it a try? Here’s one of my favorite recipes Freeze it in whatever size suits your needs, from family size, to smaller portions for lunches.
Traditional Italian flavours. Serve with garlic bread.
0.45 Kg Lean ground beef, browned 1 lb
500 ml Spaghetti, cooked 2 cups
370 ml Frozen or canned corn 1 and a half cups
120 ml Finely chopped mushrooms half cup
1 370 ml can Tomato soup 1 12 oz can
1 860 ml can Tomatoes, chopped 1 28 oz can
250 ml Cheddar cheese, grated 1 cup
1 Medium onion, chopped 1
2.5 ml Chilli powder half tsp
2.5 ml Worcestershire sauce half tsp
370 ml Chopped mushrooms 1 and a half cups
2.5 ml Oregano half tsp
2.5 ml Basil half tsp
Brown ground beef and onion. Break spaghetti into pieces and boil for 10 mins.
Combine all ingredients in a large bowl, mix well. Freeze in doubled Ziploc bags.
To serve: Defrost in fridge overnight. Put in a large casserole dish, Cover and bake at 350 F (180 C) for 1 and a half hrs. OR cook in slow cooker on low for 6 10 8 hours.
Tip: cook hamburger needed for ALL your recipes in one or two large frying pans at the same time. Then separate into meal sized portions (about two cups of cooked meat).
Thanks for stopping by to share your food for thought, Julie!
Thursday, February 16, 2023
FOODFIC: Please Welcome Jo Robinson, Author of Sands of Time
I’ve always enjoyed the parts of the books I’ve read where the people in them were preparing food, eating it, or just talking about it in general. I also like to know the things that the authors I love get up to when they’re not writing books. Not only the things that they like to eat or drink, but I like to know a little about all their interests. I’m not sure if everyone’s like that, or if I’m just nosier than most. I don’t think so, though. For me it’s always the parts of fiction that are relatable that make me love or hate a book. Most people can relate to some things. Grief, love, laughter, outrageousness, a remembered smell or scenario, but we can all relate to food.
Now that Shelley has brought the food in fiction into sharper focus for me, I realise that my own books are liberally laced with some aspect of eating. My first book, African Me and Satellite TV, pretty much revolves around it, because one of the main characters is a passionate and brilliant home cook, and everyone around her loves everything that she makes; apart from a memorable for all the wrong reasons Garlic Martini.
In another of my books, Echoes of Narcissus in the Gardens of Delight, there is a little coffee shop in the middle of a sort-of secret garden, where a few damaged souls get together to plan, bond, help, heal, and of course, eat and drink.
Finally in my thus far one and only Sci-Fi/Fantasy book, Sands of Time, there are humans eating the usual human sort of food, but there are also other beings. Among others there are the Voxavi, a race of dragon-like creatures. They are an incredibly intelligent and advanced species. In their first get-together with the humans on their home world, they all enjoy a feast together of natural foods and nectars, but at the end they develop a slight addiction to human junk food. Cookies in particular.
So, food and eating seems to be a little or a large part of fiction, just as it is in life. Thank you, Shelley, for shining a spotlight on such an integral and yet often unnoticed part of storytelling.
Thanks for stopping by to share your food for thought, Jo!
Jo Robinson is a writer and children’s book illustrator living in South Africa. She is the author of several books, including fiction and non-fiction, as well as the illustrator of various children’s books by different authors. After a couple of years of health and life issues, and also having to learn how to mainly use one eye, she is now back in the writing and publishing world.
Friday, February 3, 2023
FOODFIC: Please Welcome Eileen Schuh, Author of Project W.Olf
Nothing makes a stronger romantic impression, perhaps, than offering up a home-cooked meal. But that cooking has to be taken up a notch to worthy of a scene in a novel. It has to be ‘elevated’, as Chef Ramsay says on his shows.
How about...Can you imagine being able to smell chocolate with 100 percent more intensity than you can now? Peter Kane, the hero in my latest SciFi release, Project W.Olf, can. He’s volunteered for a research project that’s imbued him with the wolf’s olfactory abilities.
That could definitely be a plus in the kitchen. Sniffing out all those spices and herbs. A quick inhale to tell if the steak is rare, or medium. Is the casserole done?
“Oh, shit!” Although it was good he was learning to ignore olfactory input in favor of mental concentration, it was definitely not good the house was full of smoke. He’d forgotten to reset the timer for his casserole.
The chime rang again and he scurried toward the door, turning off the oven on his way past. Now that he was aware of it, the smoke was burning his throat and eyes and clogging his lungs. He flung open the door and sucked in a breath of cold evening air. “Marie,” he managed, between coughs. He stepped out on the stoop with her, hacking and wiping his eyes.
“Do we need 911?” she asked after a moment.
“No,” he gasped. “It’s just supper. I burned supper.” He wiped his eyes and nose with his sleeve. “Come in…”
Marie is a forgiving creature though, and…well I’ll let her tell you how she eventually got the evening back on track:
“I’m not sure what to do for supper, he says.” He has the rich mahogany dining table set with earthy ceramic dishes that I swear were hand-painted and locally kilned. “Would you like me to see if I can make reservations somewhere?”
“What is it you were planning to serve? It looks like you went to a lot of trouble.”
“It was just a chicken casserole.”
“If you have the ingredients, let’s make another one. I’ll help. It won’t take long and then we can pretend none of the smoky shit hap—we can pretend you didn’t burn supper and the evening was perfect.”
“I actually do have enough left to make another. I didn’t know you liked cooking. Are you sure?”
“I’m very sure. I’m best at slicing and dicing—the spicing I’m sometimes not so good at.”
He is so pleased I like cooking and together we prepare the most scrumptious meal I can remember.
Ah, yes. #Sigh. Food and romance. ‘Elevated’ or not, is there any combination better than that?
Thanks for stopping by to share your food for thought, Eileen!
Friday, January 20, 2023
FOODFIC: Please Welcome Linda Rondeau, Author of The Fifteenth Article
FOOD IN THE NEXT WORLD TO COME
What would people eat in a post-apocalyptic world? Something I had to consider when writing my futuristic political thriller, The Fifteenth Article. The diet in this book is dependent upon where people live. In the cities, only the rich can afford fresh meats, vegetables, and fruits. The rest of the populace subsists on cloned provisions, meager at best.
Nuclear damage to the environment due do sporadic wars, religious confrontation, global climatic upheaval, and the failure of government to fix economic and social issues, led to a second dark age. The Governments consolidate and a world government is formed called The Accord. It was too weak, much like The League of Nations, and was replaced by quasi-democratic system called The Constitutional Government based on Fourteen Articles of Confederation. The world is divided into nineteen provinces, each with a local leadership. Each province has a domed, capital city where citizens enjoy a comfortable life if they promise allegiance to the Constitutional Government.
In the recent past, those who disagreed with the government were allowed to defect and take their chances living in the hostile regions surrounding the cities. They were left to their own systems, mostly comprised of nomads and marauders. Food was scarce and was comprised of whatever animal or vegetation survived the nuclear wars.
However, two provinces began to organize … one militarily, based in the Highlands provinces of former British Isles and Ireland. The developed agricultural system in the Western America Province, centered around what was Colorado, and near the city of America Prime … headquarters for both the Western America Province and the World Capital. Because of it’s agricultural importance, the government began a system of interference to take control of the area, beginning with tithes in exchange for autonomy. It’s food was vital to feeding millions with fresh food, rather than a dependence upon cloning.
When the book begins, the first president of The Constitutional Government, in power for twenty-five years, is dying. He has opted for euthanasia. According to law, his second becomes acting president until his position as the new president is approved by Congress. The new president has his eyes set on the agricultural success of Western America outland and hears rumor of the area declaring independence from the world government.
To counteract this growing idea, the new president has proposed a bill to make defection both present and past a crime punishable by death. However, he also proposes an option of repatriation to avoid the death penalty. The new law, or the Fifteenth Article, would become law upon his official installment as president. Will the banded communities of Western America Province outland resist or surrender their hard-won freedom? Will civil war emerge and throw the new world into a third dark age?
Throughout history, agriculture has been important to governments who continue to find ways to control the national breadbasket. And so it is, in the next world to come.
Thanks for stopping by to share your food for thought, Linda!
ABOUT LINDA WOOD RONDEAU
Something to be said for a man who likes to cook. After retirement, my husband took over the culinary reign in the Rondeau household. For the most part, I like this … gives me more time to focus on my writing career. As retired folks, we probably, ashamedly, focus on ease and convenience more than nutrition … something we’re committed to change going forward. Glad we don’t have to resort to cloned food as many in The Fifteenth Article need to do.
Retired social worker and award-winning author, Linda Wood Rondeau lives with her husband of forty-five years in Hagerstown, MD. The author is a breast cancer survivor and a recovering food addict. A Toastmaster graduate, she enjoys speaking to groups about her experiences as well as the writing life. She has published over fourteen books, including a few nonfiction works, and has served as managing editor for her publisher, Elk Lake Publishing for a number of years. Currently, she is semi-retired from this position but continues to provide editing services for the house. When not writing, she enjoys playing golf, going for hikes, shopping, and spending time with her family, as well as eating anything containing chocolate.
ABOUT THE FIFTEENTH ARTICLE
Buy Link: https://www.amazon.com/Fifteenth-Linda-Wood-Rondeau-ebook/dp/B0762NR697/
Does Chaos in United Earth Foretell a Third Dark Age?
In a post-apocalyptic era, factions compete for control of a global government gone amuck. The Network, a system of outworld communities comprised of defectors and Nomadic tribes, has become organized and desires more independence from United Earth’s dictates.
Edwin Rowlands, current governor of Western America Province and President-elect of United Earth, fears if other outworlds follow the Network’s example, the system of one government, one world, one people will collapse. His proposed Preservation Act, the Fifteenth Article of United Earth’s Constitutional Government, would criminalize non-citizenship—past, present, and future—punishable by death without benefit of trial.
As the cry for freedom crescendos, Ahmed Fared, Rowland’s Second-elect, fears a civil war that would usher in a third dark age. He calls upon the God of the Ages to once more intervene in the affairs of men.
Friday, January 6, 2023
FOODFIC: Please Welcome Nicholas Rossis, Author of Pearseus
A conspicuous lack of food
When Shelley asked me for a guest post on the subject of food in my novels, I realized to my horror that food plays practically no role in them! I mean, sure, someone consumes a certain poison at some point plus there is a sort of recipe for an antidote. But that doesn’t count, right? When it comes to food, let’s face it: I’m no Andrea Camilleri.
Which makes no sense, as I love food! Not in the sense of eating buckets of it but in the sense of loving preparing, cooking, and enjoying it. I find cooking immensely relaxing after a day staring at my monitors, so I’m usually the one who cooks during the week and the missus the one who handles weekends (unless we’re having a BBQ, then it’s all me again).
My origins story
Ironically enough, I first learned to cook because my mom, bless her, well, doesn’t. Her idea of a stew was to drop a couple of tomatoes into water, salt generously, and serve hot. So, cooking was a matter of survival for my poor taste buds. Naturally, the very first things I learned to prepare involved snacks such as pizza—the kind of food a kid can practically live on.
As a kid I was collecting recipes with the passion that others collected baseball cards, so my culinary skills grew through the years. Nowadays, I can prepare from scratch diverse dishes such as moussaka or stir fry with my eyes closed. No more need for snacks. Indeed, I may have half-jokingly been accused of being a bit of a food snob at times.
Except that the universe, with its undeniable sense of humor, gave me a daughter who’s a self-confessed snackatarian. Even as a baby, she’d take a couple of sips from her milk bottle, then ask for a bit of avocado (often mixed with Greek yogurt) before munching on a nacho. What can I say, my girl loves a buffet. And I see it as my duty to cater (pun intended) to her needs.
So, it’s back to snacks for me, from lovingly prepared popcorn with melted butter and handmade caramel to grilled cheese (aka toasties) and hot cocoa. Still, hope springs eternal, and I hope that someday my daughter, who just turned 7, will stop turning her nose at my grownup (as she calls them) dishes. Maybe she’ll learn to enjoy my pasta shells with roasted feta and cherry tomatoes, or even my chili—seasoned with my own paste made with genuine Ancho and Aleppo peppers (directly imported from Mexico no less). Until that happens, I’m happy when she cautiously dips a nacho into my freshly prepared guacamole and munches away.
As for my novels, I will make a point of including a couple of restaurant or, even better, cooking scenes in the future. After all, I love reading about food. Why not write about it?
Thanks for stopping by to share your food for thought, Nicholas!
Besides coming up with recipes or cooking up a storm in the kitchen, Nicholas loves to write and does so from his cottage on the edge of a magical forest in Athens, Greece. When not composing epic fantasies, children’s books, or short sci-fi stories, he chats with fans and colleagues, writes posts for his author blog, and enjoys the antics of his dog and young daughter, both of whom claim his lap as home. His books have won numerous awards, including the prestigious IBBY Award (Greece).
In addition to his best-selling sci-fi fantasy series, Pearseus, he writes short science fiction/speculative fiction stories, many of which have appeared in various collections and anthologies.