I love this blog! So many writers take food, and other important aspects of life, for granted in their books. Make sure that you include meal times, sleep times, etc., because people can’t live without food and sleep, even driven law enforcement types.
I’ve been asked to write a few things about the importance of food in my new novel for the blog. So I thought about what might go well with my new novel and my main character, Charlene Taylor. As a busy, on-the-run detective, who needs food for fuel, Charlene doesn’t always have/take the time or worry about eating. Luckily, Charlene has a loving, caring mother nearby to take care of her (moms are the best).
Charlene’s mother loves to bake, and she keeps her daughter fueled with hearty, nutritious home-cooked meals/food. In this newest story, even though Charlene’s adventure takes her from Los Angeles (her home) to Denver (visiting her sister). Luckily, Brenda Taylor tags along to see her daughter and first grandchild, so she is still able to supply Charlene with warm, home-baked, directly-from-the-oven blueberry muffins, so she doesn’t have to slow down while investigating a case.
As the investigation tightens and becomes tenser, Charlene goes lengthy spurts without food or fueling up, and her mother, who was married to a cop for over thirty years, knows what it takes to get them through.
Charlene is lean and athletic, takes care of her body both with the food she eats, and the physical activity recreational activities she takes part in. So knowing the importance of staying in great physical shape and keeping up her energy for a tough, high-speed investigation, I needed food that caters to her lifestyle.
Charlene’s quick, healthy breakfast for her on-the-go day:
2 cups all-purpose flour 1/2 cup white sugar 3 teaspoons baking powder
1/2 teaspoon salt 3/4 cup milk 1/3 cup vegetable oil
1 egg 1 cup fresh blueberries 1 teaspoon grated lemon zest
1. Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
2. In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
3. Fill cups 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Thanks for stopping back by to share more food for thought, Luke!
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