Thursday, July 29, 2021

FOODFIC: Please Welcome Lynne Kelly, Author of Song For a Whale


My character Iris, a Deaf twelve-year-old tech whiz, is about to embark on a grand journey to track down the world’s loneliest whale. But first, she’ll need to fuel up. On her way to the assisted living center to pick up her sidekick grandma, Iris stops at the gas station. Since she lives in Houston, there are plenty of good Mexican restaurants around, but Carlos’s Gas ‘Em Up has the best breakfast tacos. This isn’t the kind of place that has all the food pre-wrapped in plastic. One side is like the ordinary convenience store you’ll find at most gas stations, but there’s also a family-run café that serves excellent Mexican food. If you’re unfamiliar with breakfast tacos, think of a regular taco on a flour tortilla, but fill it with breakfast food: scrambled eggs, cheese, maybe some bacon or sausage, and salsa. This morning, Iris orders her taco with eggs, potatoes, and cheese. She also orders a coffee. She’s never had coffee before, but it seems like an appropriately grown-up drink for a trip like this. After one bitter sip, she throws it away and goes back to the check-out counter for her usual chocolate milk. 

For the next few days, Iris and Grandma will be far from Houston and the gas station tacos. The whale she’s searching for isn’t swimming anywhere around here—they’ll have to hop onto an Alaskan cruise to get close to him. 

When I was writing Song For a Whale, I was lucky enough to be able to research the setting in person, though I live in the Houston area like Iris does. I work as a sign language interpreter for my “day job,” and shortly after I started writing the novel, I saw an assignment for a week-long Alaskan cruise, interpreting for three Deaf passengers. I got to do that again a year later, when I was revising the manuscript. In addition to being a lovely place to work for a week at a time, seeing the ship and the scenery really helped with the setting details I added to the story. Of course, that included food! After Iris’s first cruise ship dinner of salmon and mashed potatoes, she orders a crème brûlée for dessert. She has no idea what it is, but it looks like it’ll be worth finding out. She and Grandma are too full to finish their dinners, but magically find more room when the desserts arrive. Iris still isn’t sure what’s in crème brûlée, other than sugar and some sort of cream, but she decides it’s her new favorite food. 

The next day at the breakfast buffet, she’s overwhelmed with the selection, which is like “…every breakfast buffet from every restaurant I’d ever been in, all shoved into one place.” It’s not every day you can have a waffle, a pancake, and French toast all in one meal. With the help of her new friend Bennie, Iris quickly learns where to find the shortest buffet lines and the best places to sit and enjoy a plate of salmon eggs benedict and banana waffles. 

Grandma is ready for full-time cruise ship life, but Iris is more like me—ready to be back home after an enjoyable week at sea. I imagine she still loves her gas station breakfast tacos, but maybe makes her own version too, with some grilled salmon added. 


Thanks for stopping by to share your food for thought, Lynne!



You can find Lynne here:

LynneKellyBooks.com

Twitter @LynneKelly

Facebook Fan Page

Instagram

Books on Amazon


Thursday, June 10, 2021

FOODFIC: Please Welcome Mary Kincaid, Creator of Hawk McCoy



My character Hawk McCoy is a seeking personality who has many adventures. Confronted with the eating habits of my grandchildren who will not try anything new I was prompted to write this story. I want to encourage children to try things and make up their own minds.

In Hawk McCoy: The Mutant Onion, Hawk explores the tastes of various superfoods, vegetables, that his mentor Nyssa Pentas  developed with his father, a plant genetist. He joins Nyssa as a Junior Botanist. The first requirement of being a junior botanist with his father’s lab are expressing his opinions about recipes after the daily taste test. His father and Nyssa work on increasing the nutrient value of four types of vegetables: artichokes, peanuts, sweet potatoes, and onions. While he tastes, Lima Bean Curry, Artichoke sauces, and peanut fritters, he develops a three-part scale to rate vegetables on the blog.

His ranking system designed to encourage everyone to try the vegetable recipes went like this: “One Hawk: take the one bite your mom insists on. Two Hawks: two spoonful’s because it is not that bad. Three Hawks: eat up: it will make you grow.”

Before his summer is over, he talks about vegetables on the radio, dances in an artichoke suit to attract tasters to Nyssa’s display, and learns to grow vegetables.

When Hawk, lured by the local ice cream vendor, Earl, with his two for one special, gives into his craving for hot fudge sundaes, he alarmed Nyssa. Nyssa coaxes Earl into being the only vendor for her special ice cream sauce. After tasting it Earl agrees to distribute the sauce and help Nyssa with an ice cream social that will encourage the community to name the sauce.

The sauce looks like it is created from some type of berry but is actually made from the Pen5, the mutant onion. This onion is bright pink with yellow striped leaves.  The bright pink onion makes amazing ice cream topping. The additional benefits are that it will eliminate many of the ailments that require over the counter drugs. It is a real threat to aspirin sales.

Hawk becomes a vegetable eating convert over the course of the story. He ends the summer no longer believing that mac and cheese is a vegetable. 


Thanks for stopping by to share your food for thought, Mary!



You can find Mary here:


Twitter @marykincaid2001

Facebook Fan Page

Books on Amazon


Thursday, June 3, 2021

FOODFIC: Please Welcome Timothy S. Johnston, Author of Fatal Depth



The characters in my newest thriller, Fatal Depth, live in an underwater city.  They commute to work in scuba gear or in submersibles.  They work in submarines or serve in the submarine fleet, piloting massive warsubs through the world’s oceans.  They live, love, fight, and do everything else underwater.  All.  The.  Time.  

It’s their life, it’s their existence, and it’s their very reason for waking up each morning.

But what are they eating???

It’s an interesting question, and in fact, it’s at the core of the entire series of novels (which includes The War Beneath and The Savage Deeps). 

I knew I wanted to write a series of books that were cold war espionage/spy thrillers that take place underwater.  Think The Hunt for Red October on steroids.  But every writer needs a rationale behind the world they create.  I wanted it to be grounded in reality, in history, and in science.  It needed to be logical.  After many years at University in the 80s and 90s, and teaching environmental studies for decades, the justification for my undersea reality quickly became obvious:  global warming and rising ocean levels might soon destroy continental breadbasket regions and ravage shorelines.  Economies would disintegrate.  Nations would fall to rebellion.

People would starve.

But the underwater world could be our salvation!  Consider this:  The oceans occupy 70% of the planet’s surface.  Scientists believe we’ve only discovered 10% of the species which live there.  The ocean floors are, generally speaking, way beyond our reach.  However, the continental shelves at the rims of nations, extending a few kilometers into water before their rapid plunge into deep ocean abysses, are rich in organic material.  They are shallow enough to receive sunlight.  Fish love the shelves, especially if the currents are just right.  A collision of warm and cold currents is preferable. 

Kelp flourishes in these areas too. Some cultures already make heavy use of kelp and seaweed.  Imaging cultivating this crop in an organized and industrialized manner!  Kelp grows one meter a day in the right conditions.  It could solve our food problems, especially as famine and collapsing arable land hits us on the surface.  Throw in fish farms — schools of fish contained by bubble fences — and shellfish fields, and suddenly there’s a very real (and logical) reason for people to colonize the shallow ocean floors.

This is the basis for my current writing:  Surface nations are essentially a collection of collapsing economies which thirst for new resources.  There is an explosion of exploration and colonization on the ocean floors.  In Fatal Depth, the confluence of events have led to a Second Cold War, and a rapid flood of human beings into the oceans, to settle underwater cities and exploit the ocean deeps.  And, more often than not, war is the result.  This future possibility is a near certainty, if history is any indication of things to come.

I hope you might consider joining me in these adventures, and to explore just what people are eating in the underwater world!

- Timothy S. Johnston, from somewhere on the continental shelf


Thanks for stopping by to share your food for thought, Timothy!



You can find Timothy here:

TimothySJohnston.com

Twitter @TSJ_Author

Instagram @TSJ_Author

Facebook Fan Page

Books on Amazon



Fatal Depth Book Trailer: www.timothysjohnston.com/fataldepthtrailer

Friday, May 28, 2021

FOODFIC: Please Welcome Bowen Greenwood, Author of Death of Secrets

 


What we like to eat reveals something about us. If a character orders nothing but salad every time he eats, the natural conclusion is to wonder whether he’s concerned about weight, or cholesterol, or some such. If a dainty, petite woman calls for a sixteen-ounce sirloin and tells the waitress, “I want to hear it mooing,” a picture of her rural upbringing comes readily to mind.

That makes food and drink useful tools for writing. In my first novel, Death of Secrets, Kathy Kelver, the female protagonist, witnesses a murder and then gets accused of making a false report by the police. In response, she and her college roommate open a bottle of wine together at the end of the day. It brings them into focus; it makes them relatable. It helps the reader understand better who they are.

Later in the novel, on the run from deadly adversaries and trying to understand why, Kathy, her roommate, and the male protagonist, Mike Vincent, hole up in a hotel room. The following morning, Vincent brings the two young women breakfast: biscuit sandwiches from a local fast-food joint. Vincent is a Member of Congress but grabbing McMuffins at McDonalds brings him down to Earth. Under stress, he craves grease and salt just like any of the rest of us.

My most recent story is Distant Thunder: An Exile War Novella.* It’s science fiction and space opera, and food and drink help create the world and the setting. At a cocktail party, the main characters nibble on something like a snail from the oceans of Tau Ceti, and drink beer from the finest grains grown there. The food means nothing to the plot, but just by mentioning it, the reader knows this is an interstellar world, space travel is common, and different worlds take pride in their local cuisine.

Food and drink tell us who we are, what we want, where we live, and where we’re going. They’re part of what makes real life worth living, and they’re just as much a part of making up worlds. Any time a book makes good use of that recipe, I know I always come away hungry for more.


Thanks for stopping by to share your food for thought, Bowen!



You can find Bowen here:

BowenGreenwood.com

Twitter @BowenGreenwood

Facebook Fan Page

Books on Amazon



*Bowen Greenwood’s latest release, Distant Thunder, an Exile War Novella, is free to email subscribers at www.ExileWar.com


Friday, May 21, 2021

FOODFIC: Please Welcome Susan Keene, Author of The Wedding Cake Murder



Arizona Summers is the fifth generation to own Moonstone Lake’s most popular eating spot. At one time or another, everyone in the area has eaten there. She has nightly specials geared to the area seniors and folks who can’t afford to eat healthy without help.. She sends her leftovers to the homeless camp nightly.

Food is a universal symbol of fellowship. It’s our common ground.

Arizona knows everyone in her town because of the café. People who don’t know her well feel at home with her because they have seen her so often over the years.

She puts people to ease with a piece of apple pie with cinnamon ice cream or a steak smothered with garlic butter and fried onions.  

Folks begin to think of her as a friend. It’s a great way to dig up clues.

No one pays attention to her as she moves around the place hearing bits and pieces of conversation. If you sit down to have a serious conversation with someone the interaction can be formal. Add a cheeseburger, an order of fries and a coke to the encounter and tension melts. Your companion will focus part of their attention on the food and things get said they would have otherwise not revealed. 

The recipes in The Wedding Cake Murder are kept simple for a reason. They give the readers ideas for special occasions but keeps them simple with ingredients usually available in their kitchen.


Thanks for stopping by to share your food for thought, Susan!



You can find Susan here:

MusingsbySusanKeene.blogspot.com

Twitter @SusanSKeene

Facebook Fan Page

Books on Amazon



Friday, May 7, 2021

FOODFIC: Please Welcome Connie Jasperson, Contributor to Swords, Sorcery, and Self-Rescuing Damsels



First of all, thank you, Shelley, for giving me this opportunity to talk about food and how it fits into the fantasy universe. After all, even fantasy characters must eat to live. But what are the foods available to them? I usually try to keep it simple so that food becomes a component of world-building.

In 2018, Lee French asked me to write a story for an anthology called Swords, Sorcery, & Self-Rescuing Damsels. In my heart, I knew it had to be set in the Tower of Bones world of Neveyah, and I wanted my heroine to be as complex and inventive as women are in reality. I had wanted to do a story featuring the minotaur soldiers of the Bull God, and this provided an opportunity to show them as human. 

My protagonist is a slave, a woman whose tongue was cut out in her childhood. She uses a hand language to speak to the other slaves. In the Bull God’s world of Serende, all boys are taken to the priests at age fifteen and remade into minotaurs. Many don’t survive the remaking. Many minotaurs are left mute in the process, so all people of Serende are bi-lingual and use the hand language to communicate.

My protagonist meets a priest of the Goddess Aeos who has been taken prisoner. Against her better judgment, she agrees to carry his sword out of the lands claimed by the Bull God. She must carry it to the Goddess’s city of Braden to tell the Temple what had happened to him. 

She walks out of her master’s domain and into the vast thorn forest with nothing but a sewing kit and carrying a weapon she has no idea how to use. When she leaves the Shadow Castle, she leaves her slave name behind.

She must forage for food, and in the thorn forest, there are some resources for those who know what to look for. The few yar blossoms and noe roots at the edge of the shallow creeks will keep me alive, but hunger is my companion. With my mutilation, I must chew carefully, chew and chew until they’re soft enough to swallow without choking.

She rescues a wounded minotaur soldier, Kerk. He gives her the name of Thorn Girl, and she embraces it.

Over the next few days, Thorn Girl tends Kerk’s wounds. Despite his terrible injuries, he guides her to the safer paths. She can forage but doesn’t know how to hunt, and Kerk is too ill. In the first days, he is able to fish, serving her raw fish, which she eats but isn’t sure she enjoys. They don’t dare have a campfire, so raw fish, yar blossoms, and noe roots are the sum of their diet but they don’t starve. 

“Thorn Girl” is not a romance or a tale of sword-swinging prowess, but it does explore true strength and endurance. It is a tale of faith in the face of tragedy, bravery in the face of the unknown, and loyalty to the end. 

I was so honored to have this little story appear with the amazing works included in Swords, Sorcery, & Self-Rescuing Damsels. Each and every tale in that volume celebrates the resourcefulness and resilience of women in all walks of life. 

Again, thank you, Shelley, for this chance to discuss fantasy food and how acquiring food and what the characters eat helps to show the world in which a story is set.


Thanks for stopping by to share your food for thought, Connie!



You can find Connie here:

ConnieJJasperson.com

Twitter @cjjasp

Facebook Page

Books on Amazon

Friday, April 30, 2021

FOODFIC: Please Welcome Back Carole Bumpus, Author of A September to Remember



Drawing from an excerpt from my newest book, A September to Remember: Searching for Culinary Pleasures at the Italian Table, I’ve decided to share one of the unique culinary experiences we had the pleasure to enjoy:

A FORAY THROUGH A QUAY IN GALLIPOLI

Like the sea-loving lemmings that we are, we headed toward the sea—the Ionian Sea. We crossed a sixteenth-century bridge that connected us to a small island that was the oldest part of the city and its ancient seaport. Almost completely surrounded by fortress walls dating back to the thirteenth century, Gallipoli, meaning “beautiful city,” is charming and exotic. Legend has it that this strategic location, which includes Porto Cesareo, became an early part of Magna Graecia (Greater Greece) and remained so until 265 BC, when the Greek king Pyrrhus, presumably after one too many disastrous victories, was defeated by the Romans. Yes, the city was frequently under siege—hordes of Vandals, then Goths—but once the Byzantines (predominantly Greek-speaking Romans from Constantinople during the Middle Ages) entered, the town was rebuilt and remains much in the style and architecture we saw at that time.

We parked the car near the bridge, and as we were walking on the quay toward the old town, we saw below us a small contingent of colorful fishing boats with fishermen hawking their bounty. As we walked closer, a swarthy-looking fisherman approached us, smelling much like—well, fish—holding what looked like a couple of small black balls of spines. We had no idea what he was saying, but he beckoned us toward his boat, where he cracked open a live sea urchin—yes, that’s what he was holding. He pulled a miniature pink plastic spoon from his pocket and proceeded to feed us directly from the innards of this little crustacean. Like a mother bird feeding her young, he hovered over us, lovingly spooning an incredibly creamy, fresh, yet salty delicacy of orange-colored strips into our waiting mouths. We stepped back and swallowed; we had never tasted anything quite like it, and we didn’t know how to thank him. Were we to purchase a bunch of them? And put them where? How would they stay fresh? Would they keep in the back seat of a hot car? We offered payment for what we had eaten, but he just slapped Win on the back, grinned a toothless smile, and walked on to the next group of tourists coming down the steps.

We were oddly charmed. We felt somehow welcomed by this simple gesture—like receiving communion, along with a blessing—and as we continued down the quay, we moved with a different bounce in our step. So, now that we had been accepted, or made the grade, so to speak, we could begin our tour of the old town with renewed vigor and expectation.


Thanks for stopping by to share your food for thought, Carole!



You can find Carole here:

CaroleBumpus.com

Twitter @CaroleBumpus

Facebook Fan Page

Books on Amazon


Photo by Chris Loomis


Friday, April 23, 2021

FOODFIC: Please Welcome John Ironmonger, Author of The Many Lives of Heloise Starchild



I was in a car in Paris, with my wife and some friends, when we stopped at traffic lights to let pedestrians cross. It was one of those deliciously rare moments when everyone spots the same hilarious thing at the same moment, and you laugh so hard it hurts to breathe. In this case it was a baguette. A man crossing in front of us was carrying an enormously long, slightly bendy, baguette in a carrier bag on the side that was hidden from us. All we could see was the top half of this baguette emerging from just below his waist, pointing skywards, wobbling as he walked.

OK. You probably had to be there. But here’s the thing. The French are easy to stereotype aren’t they? They eat baguettes. And snails. In The Many Lives of Heloise Starchild, around a third of the novel is set in France during the revolution. The heroine of this story, Marianne, is a pauper and she does indeed eat baguettes and snails; when she can get them. Heloise, a wealthy aristocrat (Marianne’s mother) eats better. One passage reveals, ‘maids bearing silver trays with oysters and raspberries and soft cheeses and cold meats. The house would smell of warm baked bread.’ She drinks a lot of wine.

Mmmmm ….

The novel follows several generations of woman who share the same memories, so undoubtedly there is a lot of food eaten. We stay for another third of the novel with Katya – born in Czechoslovakia in 1952. She is a farm girl. The novel tells us that she eats kolaches made with apricots, and with cheese from her goats. Kolaches are Czech pastries. They’re yeasty, and delicious. You can find a good recipe here: Kolache Recipe - Make Traditional Czech Kolaches at Home (toriavey.com) Apart from kolaches, Katya eats a plenty of dairy products. She lives on a dairy farm. They make parenica cheese on her farm, which is a smoked soft cheese produced in long spirals. And bread, of course. She drinks a lot of coffee. And wine.

Finally we join Halley – born in 2020. What was she eating? Not healthily, I don’t think. Too many burgers. Not enough greens. She drinks a lot of wine too. It must run in the family.


Thanks for stopping by to share your food for thought, John!



You can find John here:

NotableBrain.blogspot.com

Twitter @jwironmonger

Books on Amazon

Books on Amazon UK

Thursday, April 15, 2021

FOODFIC: Please Welcome Nicki Chen, Author of When in Vanuatu



No matter where you travel, you’re bound to return with memories of what you ate. Some of those memories will stay with you for years and years. You’ll tell friends about the pizza in Naples or the Spotted Dick in Canterbury or the generous bowl of lime wedges that came with your rum-and-Cokes in Puerto Vallarta. 

I used to smile at the obsession my late husband and his colleagues seemed to have with food. While we were living in Asia, we attended many wine dinners—festive meals served around large round tables with a Lazy Susan in the middle. While we ate, the conversation would touch on politics and shop talk. But the main topic was always food. As each of the eight or ten courses was set on the table, it would be quickly praised. Then, my husband’s colleagues, who all did a lot of business travel, would start discussing the best place to eat crab in Bangkok or grilled freshwater eel in Seoul or night street food in Kuala Lumpur.

My new novel, When in Vanuatu, is about living in a foreign land and marriage and infertility. It begins in Manila, moves to Vanuatu, and ends up in Seattle. It is not about food. And yet, food is everywhere in it.

In the opening pages, Diana and her husband take a brisk morning walk along Manila Bay. Before turning back, they stop at McDonald’s, where, over eggs and pancakes, Jays breaks the news about his upcoming trip to Korea. “I’ll be leaving Thursday morning,” he says, sliding a pat of butter between his pancakes and slapping another on top. Diana stabs her egg and watches the sticky golden yolk bleed into the white and then down the sides of her pancakes and onto the plastic plate. Didn’t he remember that Thursday was supposed to be the start of her fertile period?

McDonald’s? you say. The food starts at McDonald’s?

But wait.

A few days later, Diana is pulling up at Dulcinea, a Spanish bakery where she is meeting friends for midafternoon churros y chocolate. As she opens the heavy glass door, leaving behind the stink of diesel, sweat and roadside garbage, she steps into a room smelling of toasted sugar, melted butter and coffee. The ladies, talk and laugh, they share their concerns and make plans for Christmas. All the while, they’re sprinkling sugar on their freshly deep-fried churros, dipping them in little cups of thick Spanish chocolate, and licking their lips.

With the novel set in the Philippines, it’s inevitable that Filipino dishes would make an appearance: pancit, pork adobo, ginataang, and Jollybee’s Amazing Aloha Burger for a start. Like most of the world’s cities, though, Manila and Port Vila offer an international selection of restaurants.

When Diana and Jay lose electricity in their apartment, they eat tempura and steak teppanyaki at the Westin Plaza. At Jay’s Executive Dining Room, they opt for the daily special: tom yum soup, crystal noodles with prawns, Thai basil with chicken, and mango ice cream. When they take a visiting colleague and his girlfriend out to a Spanish restaurant, Jay and Diana order sangria and paella Valenciana. At the girlfriend’s insistence, she and her date share black paella, a tasty dish made black by the squid’s ink.

In Vanuatu, fish and fresh fruit are readily available. Diana and Jay dine out on seafood and pastries, French and Chinese food. Though McDonald’s hasn’t made it to Vanuatu yet, Cheerios has. Looking out over a blue lagoon on her first morning in Vanuatu, Diana eats Cheerios on the hotel’s patio. It’s a touch of normality for her amidst the exotic landscape and her still unknown future.

I can’t imagine inventing characters who don’t cook and eat and talk about their food.


Thanks for stopping by to share your food for thought, Nicki!


You can find Nicki here:




Friday, April 9, 2021

FOODFIC: Please Welcome Susanne Gervay, Author of Heroes of the Secret Underground



Food is a delicious way to draw readers into the nurture, love and hospitality of relationships, culture and tradition in Heroes of the Secret Underground.

Even without context, the paragraph extracted from the Heroes of the Secret Underground reveals how the abundance of food equates to love and protection. This is the early part of the book:


There’s too much food like always. Cabbage and dumplings. Cabbage in sweet and sour vinegar. Cabbage and mince-meat pancakes. Hungarians love their cabbage. Poppy-seed rolls, sour cherries in sweet juice, melt-in-your-mouth angel wing biscuits, strudel with the flakiest pastry, and Louie’s favourite, kuglof, which looks like a rocky mountain with drippy chocolate, twirled between twists of dry-sweet vanilla cake.


Revelations of food entice readers to join the family table in the summer of the International Year of Peace, Sydney, 2000.

The main characters, Louie and her brothers live in the Majestic Hotel run by their Hungarian grandparents where food and hospitality are in abundance. However there are dark secrets hidden from them by their grandparents. Louie and her brothers climb higher and higher to the top of the Majestic Hotel in search of answers. It is there, that they time slip into the winter of the Nazi occupation in Budapest, 1944, where they meet their grandparents as children. Together in a thrilling race for survival, they uncover the secrets of the past to bring justice to the present and future.

In the winter of 1944, Budapest, starvation haunts the city. Thousands of people hide from capture by the Nazis and the fascist Arrow Cross in The Glass House. Food takes on a powerful new meaning here:  


Louie’s quiet as they enter the inner courtyard.  Girls are chattering, ladling out cabbage soup without any meat. Endless queues wait for them. Girls are washing dishes and boys are preparing more food. Hundreds of people pile into the brick and glass courtyard. There are hundreds more waiting inside for their turn at the thin cabbage soup. Bert’s stomach rumbles. He remembers the salami. He’s hungry and reaches into his pocket, then he sees a boy and girl waiting for cabbage soup. Their eyes are hollow and faces so thin. Bert looks at the salami for  a long time. Then he gives it to them.

‘I love you, Bert,’ Louie whispers. ‘You lighten the burdens of others.’

He pulls a face. ‘Right, Louie. It’s just salami.’


Food tranforms into courage as Bert is faced with the choice. Keep the salami for his family or give to another. When he sees the desperate children lining up for thin cabbage soup in The Glass House, he gives the precious salami to a starving girl and boy. Food has made Bert a hero to me.

By the end of the novel, the secrets of the past are unlocked. Louie and her brothers return to The Majestic. Order is reimposed, but there is change as the young people have fought evil to become heroes of justice. The community is invited to join the family with a feast of food:  


Rugs and umbrellas are dotted over the grass. Grandma, with the help of the chef and housekeeper, has prepared a table overflowing with cabbage rolls, bagels with cream cheese and smoked salmon, dill pickles, chocolate walnut pancakes, poppy seed cake, strudel,  and kuglof, that looks like a rocky mountain with drippy chocolate, twirled between twists of dry-sweet vanilla cake. Everything’s ready.


Enjoy the Hungarian food and how food integrates with the great journey of life.


Thanks for stopping by to share your food for thought, Susanne!



You can find Susanne here:

SGervay.com

Twitter @SGervay

Facebook Fan Page

Books on Amazon



Astrid Lindgren Memorial Award nominee, you'll find Susanne in Istanbul speaking to 1000s of kids about NO bullying; advocating for the United Nations Vision2020 in a campaign for sight, recording The Boy in the Big Blue Glasses for Vision Australia; in remote indigenous schools bringing literacy to kids from pre-schoolers to young adults. Susanne Gervay’s loved books include her anti-bullying I Am Jack books; YA books Butterflies (disability), Shadows of Olive Trees (feminism); picture books Elephants Have Wings (Harmony Day), The Boy in the Big Blue Glasses (Vision2020) and Heroes of the Secret Underground empowering kids to become warriors of change.


Thursday, April 1, 2021

FOODFIC: Please Welcome Andrew Geyer, Author of Siren Songs from the Heart of Austin


The twenty-two first person narratives in Siren Songs from the Heart of Austin connect through common settings, recurring characters, continuing themes, shared imagery, and intertwined plots.  Aqua Vitae Café, in turn-of-the-millennium Austin, Texas, is the central connection for this short-story cycle; but the settings range from Austin to New Mexico to Guatemala and Honduras.  

One of the main elements that links the characters who inhabit the cycle is food.  All of the characters either work at, or patronize, the Aqua Vitae Café, for which the real-life model was Magnolia Café on South Congress (all the way down to the purple pterodactyl suspended from the main dining room ceiling).  I waited tables at Magnolia Café in the late 1990s, and I absolutely fell in love with their menu.  My personal favorites were the gingerbread blueberry pancakes and the fish tacos.  They also serve a delicious special coffee blend that you can only get on the premises.  Lots of customers come in and buy the beans in bulk to brew at home.  Harry the Hippy is one of those fictional folks in the book.  Interestingly, Harry (who lives down in the funky heart of South Austin not far from the Aqua Vitae Café) is also quite the cook himself.  Two of his best dishes are bean and potato tacos with homegrown garlic and onions and fiery red chilipitins stir-fried in, and tacos de sesos (a specialty of Colima province in Mexico).  In many ways, the element of food interconnects with the struggle of all the characters to find and share love.

Magical realism also adds its rainbow colors to the recipe in Siren Songs.  In the six main narrative threads, a young Latina hunts her mother’s killer while her grandfather tries to win the love of the murderer’s grandmother in a case of love at first sight delayed for decades.  A young mother named Annie deals with autism, and the difficulties of the food and beverage business, and finds love along the way.  Dr. Joseph Jasmine, a down-on-his-luck young professor, moonlights as a waiter and tries to hold his marriage together.  All of the stories in the collection follow the lives of people who achieve, amid their daily struggles, the miracles of ordinary love—yes, through the struggles, always the little offices of love—while the Prophet Mudcat sings his siren songs, trying to usher in the Age of Aquarius by returning humankind to the water…


Thanks for stopping by to share your food for thought, Andrew!



You can find Andrew here:

AndrewGeyer.org

Books on Amazon


Friday, March 26, 2021

FOODFIC: Please Welcome Hazel Edwards, Author of Hijabi Girl

What is fusion food?

We made it up. The term, NOT the food from different cultures.

Ever tried Gozleme Vietnamese style? 

Behind Melek were trays of syrupy baklava layered watermelon seeds instead of walnuts. It was SO HARD for Melek NOT to lick the sugar off the saran wraps covering the dessert trays. She didn’t.  The ladies from Melek’s mosque had rolled out dough to turn gozleme into a Vietnamesey sort of dessert.  Gozleme was one of her favourites. 

In Hijabi Girl,  our 10 year old Melek character  is a feisty girl in a hijab who wants to start an Australian Rules girls’ football team. She sets up a fundraiser where they sell ‘fusion’ food from many of the cultures of the children in their mainstream school. With the money raised they can buy their uniforms and start their sports club. But it’s really about sharing. Tien is her new Vietnamese friend whose Dad is a chef whose business is struggling, but helps his daughter’s friends. So does Melek’s hijabi-fashionista mother who designs sports clothes. 

Tasting ‘fusion’ food is genuine book research for writers. And fun. But proof- reading the names of food in our Hijabi Girl in a different language can be a challenge. And now we even have puppets which are a Vietnamese Rice Paper Roll and a Turkish Kebab! Australian Larrikin Puppeteers are performing Hijabi Girl the musical and touring post-Pandemic.



So glad we made up ‘fusion food’ to share cultures. Fact is following fiction.

Now real schools are combining the food of different cultures on celebratory days. And students are dressing up as Hijabi Girl and her friends for Book Parades.  This is an extract combining Turkish and Vietnamese cuisine. 

For the fund-raiser, Tien’s Dad, helps with a fusion menu of Vietnamese and Turkish food. It’s a sell-out.  Pays for footy uniforms for all:

'I have the price lists,' Lily said. 'My Dad and I printed them out last night.' She tried to place the correct prices on the trays. 'Soo which one is the Gozleme with peanuts? The rice pudding with muuun ga beans?’  Lily tried to pronounce "mung beans".

‘It’s hard to price things you can’t say.’

'I'll show you, ' Melek helped Lily match names and prices on the desserts.’These are my favourites. This round one is a moon cake, filled with Turkish pistachios. The ones in the clear cups are sutlac, it’s like a milk rice pudding but Tien’s dad made it with bananas and tapioca pearls. And this one, che, is in the bowls. It looks like a soup, but it tastes just like Baklava!’ 


Co-writing across cultures means being introduced to tasty food, even if difficult to pronounce the names. Food matters in children’s books. As the Australian author of the picture book There’s a Hippopotamus on our Roof Eating Cake (Puffin PRH),  I’ve shared lots of cake in hippo shapes across  40 years of  launches, book weeks, the film and the stage musical.




But our co-written Hijabi Girl junior novel had many knockbacks before publication due to media coverage of political incidents related to terrorism. Many of my books explore ‘coping successfully with being different’, but having ‘hijab’ in the title was challenging. My Australian co-author Ozge Alkan is a Muslim librarian who wears a hijab, is of Turkish origin, and was educated in USA, so she has an American accent. Ozge has helped on cultural issues. So has Serena Geddes, our illustrator of Sri-lankan heritage.



Australia is a very multi cultural society and when our book was launched at Craigieburn Library, an outer suburb of Melbourne, we had 62 nationalities and languages present.  Of our other characters Tien is Vietnamese, Zac is soccer mad , Lily loves fashion and for the series. AliGator is publishing and the Larrikin Puppets are performing, we’ve added Abdul, an Afro-Australian boy. A culinary and cultural mix. Ozge has been our cultural adviser on clothing length, hijabi folding and food.



In children’s books, food plays on the senses and provides a theme for book launches. A book offers the opportunity to live in another’s world for the length of the book and beyond via ‘fusion’ food and fusion cultures.




Thanks for stopping by to share your food for thought, Hazel!


Touring post-Pandemic, Hijabi Girl features 14 colourful hand puppets and creative rod puppets hand-crafted by seven different puppet builders from across Australia, Indonesia and the USA. The show includes bizarre and delightful pencil, football,shark  and FOOD puppets. Puppeteers - Brett Hansen and Elissa Jenkins –were trained in the USA by Jim Henson puppeteers from The Muppets and Sesame Street.

You can find more about the book, play, authors and more here:

Hijabi Girl Book Page of latest news, reviews, photos, clips and resources for Hijabi Girl. Also has Teacher Resources which educators appreciate. https://hazeledwards.com/files//Hijabi_Girl_/Teachers_Resources_Hijabi_Girl.pdf

Larrikin Puppeteers  

Ali Gator Productions     info@ali-gator.com

Illustrator Serena Geddes New Website   

Larrikin Puppeteers’ successful submission to Artour for 2021/2 Qld touring.  Details of Hijabi Girl content and process. Vital case study of persistence.


About the Author:

Hazel is interested in stories crossing mediums. Celebrant Sleuth: I do or die, an adult mystery with an asexual sleuth is her latest AUDIBLE fiction, plus  KINDLE sequel Wed Then Dead on The Ghan being adapted as a screenplay with co-writer/producer Geoffrey Wright.

Co-written Hijabi Girl series  soon to tour as ‘Larrikin Puppets’ musical  explores cultural diversity. There’s a Hippopotamus on Our Roof Eating Cake series, turned 40 in 2020. 
Her memoir Not Just a Piece of Cake-Being an Author explores longterm creativity. Hazel is the current patron of the Society of Women’s Writers (Victoria).




Friday, March 12, 2021

FOODFIC: Please Welcome H. Gibson, Author of The Chronicles of Han




As an author, I love food and give this love through in my books to the extent that readers blame me for 'putting on a few pounds' and'wanting coffee all the time'. I am glad that this is the feedback I receive.It means that I am doing what I am supposed to be doing as a writer. I allow the reader to experience the books.
 

"I have not taken food for a while. It would be a shock to my system," I replied, not wanting my mother to feel offended by my changing preference in food I used to enjoy.

"Do you no longer like the taste?" she enquired,revealing that she was well aware of what she was doing to me. It was her way of ascertaining what was wrong and different with me.

"If I could taste, I would probably enjoy the food," I confessed.

"Since when do you no longer taste?" she wanted to know, taking a second helping of bacon for herself, biting into the crunchy morsel with so much relish that I wanted to scream.

"Since becoming Navigator," I whispered."


Han Storm's comment on the above and his adventure with food in the Universe of Kraita: "When you become a Navigator you mostly need energetic energy, delivered by heavy metals such as gold, silver, copper and nickel alloy.

I still had a body. I still needed food. I had to stay human too in order to serve my Planet and her people.

My doctor had worked out a regimen of protein drinks, vitamin supplemented porridges, and intravenous feeds when they put me out to rest. I was a constant challenge for him; an interesting subject; a tool to be maintained, studied and kept in top condition.

Working in space was not for the faint of heart.

I missed planetary (three-dimensional) things. It became lonely without my family.

Above all, I missed to be able to just sit down and eat a proper meal. Something of everything I truly love.

Emotions are connected with food.

Memories are triggered by the thought, aroma or taste of a certain food item.

For me the adventure with food was an ongoing pleasure and experience.

Berries and wood smoke would elicit memories of Mara, Moira'smother, my first love. I only shared a week with Mara, highlighted with brilliant meals, from grilled fish, to a fowl baked to crispy heaven accompanied by baby sweet potatoes and other vegetables.

Chocolate and bacon always reminded me of father Tucker, my first partner in the Security Forces in my home town, on my beloved Creata.
 
Hei, my adopted father on Encha, loved to bake. His dried-out wheaten rusks, dunked into freshly brewed coffee until they were soggy to be eaten quickly was always a life-saver when I did not wish to eat but knew I had to.

Thick, juicy steaks, dripping with fat, charred to well done on the outside while pinkish in the middle was by far my favourite dish (next to anything with bacon of course).

Bacon could be served with every meal, in whatever form, I did not care if it was made from genetically engineered Sluggs and not pigs. It still tasted the same.

Sweet potatoes, squashes and pumpkins came after bacon and steak.I preferred the traditional Gaoucomian cooking of grilled sweet potatoes,sweetened with honey, cooked inside the tough skins. Such a meal will be served with whole green beans in garlic sauce, baby potatoes fried in bacon lard,grilled pumpkin flecked and filled with nuts and raisins, fresh fruits cut into finger portions, and green salads with spicy flowers.

My mother's sweet potato pie with whipped cream, sweetened with dark Gaoucomian wild honey was always a home treat. Basically any form of pumpkin in any form of pie made a great pudding.

For breakfast Hulo's farro made to a thick consistency from white maize, smothered under cream and sunny-side-up free-range eggs was a special treat.

Every meal should always be rounded off with coffee. No matter where we traveled, this beverage was still the preferred drink and thankfully was available in some or other form on almost all planets.

Good memories are made around meals.

Sad and hated memories too.

Certain foods, even though highly nutritious, I just could not stand. Enriched porridge and salty rye bread made me burst out into sweat at the memory of my imprisonment by the Enchan Cannibals. My people knew to keep these specific dishes far away from me.

I avoided taking any foods that reminded me of 'last meals' such as date pudding with sweet cream. It was the last serving of food Jade and I had shared before she died."

Conclusion from the author: Neither food nor eating should be taken for granted. There are many out there starving, unable to eat for whatever reason, be it poverty, drought, disease, illness or occupational hazard.

When you are blessed with food, use it wisely, be thankful, enjoy what you have, even if it is little, and please build good memories around meals.
 
Author, H Gibson, The Chronicles of Han Book Series


Thanks for stopping by to share your food for thought, H!




You can find H. Gibson here:





Thursday, March 4, 2021

FOODFIC: Please Welcome Kathryn Gauci, Author of Conspiracy of Lies




When writing Conspiracy of Lies, set in WWII France, food and wine played an important part in the story. I wanted to portray the difference between the glittering dinner parties of the German elite and the French people who were barely able to sustain themselves because of rationing and food being taken from France to Germany. My protagonist, Claire Bouchard, gets a taste for champagne when she is sent as journalist visit the champagne houses in the Champagne villages during the Phoney War prior to the German invasion of France. The great wine and champagne houses of France were a barometer of impending war much as they had been during WWI, and earlier wars, as the connections between French and German wine houses were very strong. On closer inspection, Claire notes that some of them are starting to hide their finest wines behind walled-up cellars. When she meets the man who will eventually become her lover, she learns even more about fine wine.

Although parts of the story are set in England and Paris, much of the story takes place in Brittany where Claire is sent to work as a secret agent for the British Special Operations Executive (SOE) and liaise with the Resistance. During her time there, she dines with the German Commandant who will become her lover and dines on everything from roast goose to venison with a rich red-wine sauce accompanied by an assortment of seasonal vegetables. She also has real coffee when her friends in the Resistance have nothing but foul-tasting ersatz coffee. Occasionally, she sneaks them out a piece of apple strudel or a ham. Even the breakfast table is a veritable feast: an array of cold cuts of meats, eggs, cheese, bread, and pastries. There is also an incident when the young son is out with his mother in Rennes and has an ice-cream. As everyone knows who the important German woman is with her son, it is served up without her paying for it, and the son leaves it, letting it melt in the warm son. Claire cringes when she knows such ice-cream is not available to most French at that time.

Even after the war, Claire still enjoys her fine wines, and her children cannot understand how she is such a connoisseur until her story as a secret agent unfolds. During several scenes after the war when her daughter, Sarah, tries to ask about her mother’s past, I bring in English afternoon teas, and contrast her mother’s Devil’s food-cake with a chocolate butter icing with that of her French friend’s afternoon teas in London. There, her maid creates wonderful French pastries, visitandes, macarons and madeleines.


Thanks for stopping by to share your food for thought, Kathryn!




You can find Kathryn here:





Thursday, February 25, 2021

FOODFIC: Please Welcome Susanne Gervay, Author of Shadows of Olive Trees



Food can be sensual and evocative in a world where cooking defines a women’s role. In Shadows of Olive Trees, the second rise of feminism battles against defined traditions of sexual roles and gender equity. Tessa, the good daughter of Greek immigrants is torn between the restrictions of traditions of the past and the dangerous freedoms of independence.

The Greek food is comforting, delicious, voluptuous, overflowing, all encompassing, blocking Tessa’s pathway to self determination. The cooking and feasting is part of daily life:


The priest honours her parents with a visit to the house. Mrs Kassis and Tessa lay out the dolmades, taramasalata and spinach squares on the coffee table in the sitting room. The priest is punctual. His long black flowing gown and dark beard are familiar and Mr Kassis welcomes him into his house.

The priest is a stern man, unwilling to compromise on the stringent morals of his Church. Around him, Tessa is nervous, and she hopes he doesn't sense her other life, hidden behind her serving. The priest compliments Mrs Kassis on her dolmades, making her smile. Mr Kassis and the priest talk politics and social order while Peter listens respectfully, speaking only when a question is directed at him.

The women clear the table and bring the cakes they have spent days preparing. Tessa licks honey from her fingers as she carries sweet baklava laden with honey and nuts to the table. Almond pastries, Greek sweets, kataifi lie on the table like wanton women ready to be taken. Tessa smiles as the priest and her father being wrapped around the pastries.

The priest leaves, content. Mr Kassis goes to his room, because he is tired from the long hours in his factory. Peter sees that his mother is tired too, and takes some plates to the kitchen to help her. Mrs Kassis kisses her son. Tessa and her mother continue cooking and baking for the events that mark the visiting and feasting of Christmas.


***


Tessa and her family visit John Pappas and his parents. John Pappas has been approved asTessa’s potential husband. As the visit continues, the food and drink reflect the two worlds:


After the greetings and the ritual compliments on each other's appearance and the house, the men go to the lounge room. Mr Pappas opens the bottle of ouzo and pours a glass for Peter and Mr Kassis, then himself and John Pappas. 'Strong.' Mr Pappas approves and smiles. Tessa and Mrs Kassis are already in the kitchen helping Mrs Pappas with the meal ... 

The table is laid with silver service. The centre-piece is a painted glass bowl overflowing with out- of-season peaches, plums, cantaloupe and strawberries. The meal is generous, overflowing like the fruits in the bowl. Moussaka is layered heavily with black eggplant and the leanest cut of topside mince. Salads of red tomatoes from the garden and black olives and white feta spill over the edges of bowls. The bread is fresh, bought from the bakery because the parents only eat freshly baked bread, like it was at their Greek village.


Food is so seductive. We want to make the honey baklava with its flaky thin pastry, nuts, dripping with honey. We can feel the love Tessa has for her family and traditions, like the pleasures of eating baklava. However, the honey sticks and Tessa has to make the decision to be all she can be.


Thanks for stopping by to share your food for thought, Susanne!



You can find Susanne here:

SGervay.com

Twitter @SGervay

Facebook Fan Page

Books on Amazon




Astrid Lindgren Memorial Award nominee, you'll find Susanne in Istanbul speaking to 1000s of kids about NO bullying; advocating for the United Nations Vision2020 in a campaign for sight, recording The Boy in the Big Blue Glasses for Vision Australia; in remote indigenous schools bringing literacy to kids from pre-schoolers to young adults. Susanne Gervay’s loved books include her anti-bullying I Am Jack books; YA books Butterflies (disability), Shadows of Olive Trees (feminism); picture books Elephants Have Wings (Harmony Day), The Boy in the Big Blue Glasses (Vision2020) and Heroes of the Secret Underground empowering kids to become warriors of change.


Thursday, January 28, 2021

FOODFIC: Please Welcome Christian W. Freed, Author of Dreams of Winter


Day 73.

Feels like we’ve been on this planet forever. Campaigns stretch on. Friends fall with each battle, but we endure. What other choice do we have? Command says this planet has to stand or we risk losing half the galaxy. We’ve been at the sharp end of the stick since the civil war began. No one rightly knows how or why. All we’ve been told is the Inquisitor General staged a coup, had the Cardinal Seniorus killed, and General Strannan is in exile.

None of that matters to us grunts. The men and women we’re busy fighting were our friends just a few short months ago. Seven hundred occupied planets and we’re busy tearing each other apart. I guess the universe just isn’t big enough for dueling egos. At least they feed us. Granted, it’s army food and not very appetizing, but there’s no better feeling than going to sleep on a full belly. 

Each Guardsman is given three days' worth of rations. Mostly dehydrated meats and fruits or highly processed foods designed to last to the end of time. Be careful with some of it, you might just crack a tooth. But if it gets you off the front lines who can argue?

Rumor has it one of the Three is fueling the rage here. None of us wants to meet him. The old gods destroyed themselves long ago. The thought of facing one on this campaign is enough to make you empty your stomach. Huh, won’t the cooks be angry about that! Speaking of which, I can smell fresh food being cooked across the bivouac site. Looks like hot chow tonight. I figure it’s the least they can do for us. We have 27,000 Guard on planet and are facing a force twice our size. Unless help comes soon it won’t really matter what’s for dinner. 


Dreams of Winter was born on a random idea one winter afternoon while I was stationed at West Point in 2009. A few weeks later the first few chapters sprung to life in my room at the Four Seasons in Philadelphia. Now five volumes long, the Forgotten Gods Tales is my most ambitious project. It follows a handful of reluctant heroes as they uncover a plot to overthrow a ruling body that has been in place for three thousand years. Filled with magic, space pirates (because, of course), an Inquisition, and a handful of the old gods, Dreams of Winter is mostly about ordinary men and women just trying to survive. Partly derived from my own military experience and time downrange in Iraq, Korea, and Afghanistan, this series is a reflection of the people who fight and their reasons for doing so. 


Thanks for stopping by to share your food for thought, Christian!



You can find Christian here:

ChristianWFreed.com

Twitter @ChristianWFreed

Facebook Fan Page

Books on Amazon


Friday, January 22, 2021

FOODFIC: Please Welcome Daniel Cotton, Author of Life Among the Dead



Food is one of the three keys to survival, but what happens when you yourself are put on the menu? In my zombie apocalypse series, Life Among the Dead, we meet an array of characters and see different ways to survive, from scavenging to homesteading. Whether they are heroes or villains they all share one trait, they need to eat. Food is not just sustenance to keep us going, it can also give us comfort, it can bring us together, it makes us feel human.

One of my favorite characters is Uncle Bruce. He uses a story about food to explain his theory of how the dead are rising. On a whim, before the apocalypse, he decided to use his vast resources to make himself a burger entirely from scratch, no preservatives. Everything he needed grew on his farm; lettuce, tomato, onions, and cucumbers that he pickled himself. He had cows for beef and even a pig for bacon. Bruce went so far as to make the cheese and buns himself. He was ready, the grill was fired up, but then he realized before starting that he had failed. Condiments. He could make mayonnaise, but didn’t know how to make ketchup or mustard. Preservatives are everywhere he concluded. Now, at the end of the world he contemplates if the stuff that keeps food food could be causing the new horror they face.

Through this four book saga of intertwining tales I sprinkled my own culinary tricks, how to grill perfect ribs, and how to make a virgin tiramisu simply by putting in maple syrup and leaving out the rum. The latter is revealed by another of my favorite characters, the underdog leader of the town of Rubicon, Simon Brass. Simon was a grocer in the world before and still employs his old trade in his new way of life. He makes displays in his store to move the hard to ‘sell’ items. He rations things in limited supply to prolong the inventory. Cake mixes and frostings are two things his fellow survivors snatch up quickly to commemorate dead loved ones, birthday cakes with no candles. 

Not all the meals in the series are appetizing, unless you’re a zombie. Sink your teeth into this survival horror epic.


Thanks for stopping by to share your food for thought, Daniel!



You can find Daniel here:

DanielCotton.weebly.com

Twitter @DanielCCotton

Facebook Fan Page

Books on Amazon


Friday, January 15, 2021

FOODFIC: Please Welcome Jayne Denker, Author of Down on Love



Thom started to pace, which wasn’t a very effective aggressive move—not in Georgiana’s tiny, shadowed apartment. For really good, forceful pacing, you needed more than four feet of free space. She didn’t have that—not by a long shot.

“Why can’t you think of someone other than yourself for once!” he exclaimed.

George bit the inside of her bottom lip to keep from guffawing in his face. Thom Tyler lecturing her about selfishness, when he’d written the book on it? Really? Instead of sniping at him, she took out her aggressions on a freshly peeled apple. Which looked a lot like his head, actually. Smiling now, she centered the circular apple slicer and gave a mighty shove downward. The sharpened metal blades thoomped neatly through the Twenty Ounce, and she thought she should feel a little guilty for imagining doing the same thing to Thom’s head, like in an old cartoon, from back when animated violence wasn’t frowned upon. She gave up on the guilt and relished the gory vision for a few seconds, then made her amends by picturing his sectioned head coming back together neatly and bloodlessly.


Georgiana Down, the main character in Down on Love, the first book in my small-town romcom series Welcome to Marsden, has a lot of stress in her life. She was downsized out of her job as a graphic artist, broke up with her emotionally abusive boyfriend, and now lives in a drab apartment with a weird roommate. Meanwhile, her sister is haranguing her to return to their tiny hometown in the Catskill Mountains in central New York State—a place she hasn’t visited, let alone lived in, in fifteen years. She has two activities in her life that relieves her stress: her successful anti-romance advice blog (Down on Love) and baking pies.

When I started writing Down on Love, there was nothing in my notes about George baking pies. (And I take a lot of notes before I start writing.) I don’t know how it came about that George’s “thing” is baking, and only pies, but I definitely drew on my personal experience. I learned how to make pies back when we rode dinosaurs to school, in what was then known as home ec class. Did you ever have one of those teachers, one you just knew would teach you something (or many things) you would carry with you the rest of your life? Sister Dismas was one of those teachers. She was a Sister of Mercy who also was the best geometry teacher since Euclid, had been a missionary in Africa and always had great stories about hanging out with cannibal tribes, and had the best from-scratch apple pie recipe. I mastered it at 16 and have been using the same recipe ever since. When I realized Georgiana needed a stress-relieving hobby, having her bake pies—using that same recipe—was the perfect fit.

After all, pies are comfort food, something George craves. I recently held a pie-themed giveaway, and one of the prizes was a plaque that said “All I’m saying is you rarely see someone crying and eating pie at the same time.” Now, that’s some top-level philosophizing right there. And true! Pies are associated with home, comfort, family gatherings, home-cooked meals, and definitely that funky diner in town—you know the one, with laminated menus and vinyl booths and the dessert carousel at the end of the counter filled with pies and pudding, rotating endlessly, tempting you to indulge even though you just polished off a cheeseburger the size of a small planet.

I don’t think it’s giving away much to say that George’s pies play a role in some key scenes in Down on Love, as well as in Picture This and Lucky for You, the second and third books in the Welcome to Marsden series. Do they end up in that dessert carousel in the diner?

You bet your Granny Smith they do.


Thanks for stopping by to share your food for thought, Jayne!




You can find Jayne here:

JayneDenker.com

Twitter @JDenkerAuthor

Facebook Fan Page

Books on Amazon