What is JacketFlap

  • JacketFlap connects you to the work of more than 200,000 authors, illustrators, publishers and other creators of books for Children and Young Adults. The site is updated daily with information about every book, author, illustrator, and publisher in the children's / young adult book industry. Members include published authors and illustrators, librarians, agents, editors, publicists, booksellers, publishers and fans.
    Join now (it's free).

Sort Blog Posts

Sort Posts by:

  • in
    from   

Suggest a Blog

Enter a Blog's Feed URL below and click Submit:

Most Commented Posts

In the past 7 days

Recent Posts

(from But What Are They Eating?)

Recent Comments

MyJacketFlap Blogs

  • Login or Register for free to create your own customized page of blog posts from your favorite blogs. You can also add blogs by clicking the "Add to MyJacketFlap" links next to the blog name in each post.

Blog Posts by Date

Click days in this calendar to see posts by day or month
new posts in all blogs
Viewing Blog: But What Are They Eating?, Most Recent at Top
Results 1 - 25 of 288
Visit This Blog | Login to Add to MyJacketFlap
Blog Banner
Welcome, hungry readers! I'm the author of the "Solid" series, but my blog is about food in books. No, not cookbooks - food in FICTION, mostly YA. We all talk about what the characters are doing and whom they're doing it with, But What Are They Eating?
Statistics for But What Are They Eating?

Number of Readers that added this blog to their MyJacketFlap: 4
1. FOODFIC: Please Welcome E.J. Fechenda, Author of The Beautiful People

https://www.goodreads.com/book/show/22802690-the-beautiful-people



Philly Food

When I set about creating Natalie Ross, my main character in The New Mafia Trilogy, I didn’t want her to be one of those girls who didn’t eat. She has a healthy relationship with food and part of the allure for Dominic Grabano, her love interest, is that he comes from a big Italian family that owns and operates several bars and restaurants in Philadelphia. In The Beautiful People (Book One of The New Mafia Trilogy) the date where Dominic first introduces Natalie as his girlfriend, takes place at his aunt and uncle’s restaurant. Like the old adage ‘the way to a man’s heart is through his stomach’, Dominic plays out a sort of seduction with Natalie using food.

Franco fried up some calamari and brought a heaping plate over. Dominic dipped a piece in the marinara and popped it into my mouth. I had to close my eyes and savor the moment. The golden batter was light and flaky and the marinara had a bit of spice to it. I’d never had calamari like that before. Having an Italian god feed it to me wasn’t too bad either.

There are other dates where Dominic takes Natalie to a late night joint in Chinatown and to a five star restaurant his Uncle Al owns. All of these are places Natalie had yet to explore in Philadelphia and this is a way for Dominic to share his world with her. For example, the restaurant in Chinatown was a favorite spot where Dom’s parents took his family for dinner and he shares his childhood experiences with Natalie.

Not only is food used as a tool for character/relationship development, but it’s also used to showcase the regional culinary delights Philadelphia is known for.  Philadelphians are fanatical about their cheesesteaks, soft pretzels and hoagies (not subs or grinders).  I couldn’t write a series set in the City of Brotherly Love without mentioning the food. In fact, when I head down to Philadelphia for the Yo! Philly Author Event on May 16th, my first stop will be to grab a cheesesteak for lunch or maybe a hoagie? Decisions, decisions…




Thanks for stopping by to share your food for thought, E.J.!


E.J. Fechenda has lived in Philadelphia, Phoenix and now calls Portland, Maine home where she is a wife, stepmom, and pet parent all while working full time. Crazy is how she likes it.
 
E.J. has a degree in Journalism from Temple University and her short stories have been published in Suspense Magazine, the 2010 and 2011 Aspiring Writers Anthologies, and in theIndies Unlimited 2012 Flash Fiction Anthology. In addition to writing The New Mafia Trilogy, she is working on The Ghosts Stories Trilogy. E.J. is a member of the Maine Writers and Publishers Alliance and co-founder of the fiction reading series, “Lit: Readings & Libations”, which is held quarterly in Portland.

E.J. can be found on the internet here:
Twitter @ebusjaneus (https://twitter.com/ebusjaneus)

0 Comments on FOODFIC: Please Welcome E.J. Fechenda, Author of The Beautiful People as of 4/23/2015 12:19:00 PM
Add a Comment
2. FOODFIC: Please Welcome Fayette Fox, Author of The Deception Artist

https://www.goodreads.com/book/show/17618685-the-deception-artist


I love food, so it’s no surprise my debut novel reads like a well-stocked kitchen. The Deception Artist is told from the perspective of eight-year-old Ivy, who has a vivid imagination and lies so people will like her. Set in Northern California during the late 80’s, this sharp, funny story explores the dark heart of an ordinary family and finds out that make-believe isn’t just for kids.

Food plays an important role in my novel.

Budding friendships are nurtured in the school yard as grapes are traded for potato chips. During an astronaut game, green food coloring transforms Monterey jack into “moon cheese.” When Ivy’s brother is sick, she eats chocolate pudding in the hospital cafeteria, telling a stranger a ridiculous lie. At dinner, Ivy’s family eat retro classics like quiche, cheese pilaf casserole, and ham and zucchini skillet, while her parents argue. There’s a daring candy heist to cement a friendship, and an epic make-your-own-sundae party. Ivy and a friend hide under the kitchen table while Dad learns about soufflés from a woman who might be getting a little…too friendly with him.

I got a big kick inventing strange flavor combinations for a character’s baby food business. In later parts of the book, pureed concoctions like Banana Garbanzo Bonanza, Citrus Spinach Surprise, and Chicken Cherry Chickadee, are crafted in the family’s kitchen.

Most of all, I loved writing from Ivy’s perspective, like in this scene between Ivy and Mom.

“Does every story have a moral?” I ask, putting the lettuce in the fridge.
“No, some stories are just stories.”
“But does every fairytale have one?”
“I don’t know, honey. Most do.”
 I try to figure out the moral of Snow White. Don’t be too beautiful? Don’t
               eat apples?

What’s a food related lesson you learned as a kid? I’d love to hear your story in the comments!


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


You can find Fayette here:


 



The Deception Artist has been shortlisted for the Edinburgh International Book Festival First Book Award and Amazon’s Rising Stars Award.

The novel is available in bookstores, on Amazon 

0 Comments on FOODFIC: Please Welcome Fayette Fox, Author of The Deception Artist as of 4/16/2015 12:33:00 PM
Add a Comment
3. FOODFIC: Lailah - Nikki Kelly

https://www.goodreads.com/book/show/18324459-lailah



When this story begins, Lailah is not in fact “Lailah” at all. She’s Francesca (Cessie), a vampire slayer, frozen forever at age 17. Fortunately she has the bone structure (and fake I.D.) to pass for 21, allowing her to take jobs at the sort of shady establishments where she is most likely to cross paths with the monsters she hunts. Less fortunate is that, as often as not, these encounters lead to her death. Yes, encounters, plural. And deaths, also plural. Yet Cessie is unfailingly reborn at 17.

And it’s only that immortality, along with the inhuman ability to heal from the non-fatal wounds, which confirms for her she’s in the right line of work, for she has no family to guide her. There is not one consistent person in her life/lives, unless you count Gabriel, who repeatedly visits her dreams.

Of course, when real-life Gabriel actually catches up with Cessie in present-day Wales, everything changes. First, he calls her by her given name! But he tells her nothing else of her original life, instead activating her ability to conjure up memories of her past herself. And the magic potion with which he does this is…lemonade.

He pours it for Lailah – real, fresh lemonade, nothing quite like it. The crisp, bitter flavor [dancing on her] taste buds with a clean, dry finish.

Yes, the author does describe the taste, though she needn’t have. We read the word lemonadeand it immediately triggers sensory reactions in all of us. At the very least, we see the bright yellow (or perhaps pink) liquid, smell the sharp citrus, feel our mouths water and maybe our lips pucker. And most of us can readily conjure up a memory of our own involving this signature drink, just like Lailah, for whom the aroma [fills her] senses and, against [her] wishes, memories [begin] to cascade in.

With one sip, she remembers her past clearly for the first time. She sees that she and Gabriel have not only intersected in dreams, but in past lives. Decades of history between them and here he stands, as untouched by age as she. Now, the secret of youth for Gabriel, the angel of Lailah’s dreams, is that he really is an angel. But for Lailah, the answer is not as clear…

0 Comments on FOODFIC: Lailah - Nikki Kelly as of 4/10/2015 11:38:00 AM
Add a Comment
4. Please Welcome John Dolan, Author of A Poison Tree

https://www.goodreads.com/book/show/22040651-a-poison-tree



OK, this is going to be tricky. Unlike my wife Fiona – who is a complete foodie – I tend to view food the same way a car looks at petrol: fuel to get me through the day. Fiona tells me I’m an utter Philistine on matters nutritional, and I’m sure she’s right (she usually is). If I could simply pop a pill three times a day, I would. Chewing can be exhausting. I often forget to eat meals when I’m busy, and on such occasions it takes a hunger headache or rumbling tummy to drive me to the fridge.

Enough about me.

My protagonist in the Time, Blood and Karma series, PI David Braddock, is also somewhat careless of eating – since to eat, he would have to take the cigarette out of his mouth, and put aside the whisky bottle. As most of his adventures take place in South East Asia, when he does eat it is likely to be Thai dishes (with ‘rat shit’ peppers, as they are lovingly known by the ex pat community). The latest book in the series, A Poison Tree, is, however, set in Leicester, England. Not somewhere one would automatically associate with great cuisine. However, they do have some mean Indian restaurants and a few serviceable coffee shops – and it is there that Braddock tops up his energy levels.

One thing my anti-hero would NOT be eating, for sure, is humble pie. He’s way too self-absorbed for that.

Now where did I put those protein pills?


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



You can find John here:




0 Comments on Please Welcome John Dolan, Author of A Poison Tree as of 4/2/2015 11:40:00 AM
Add a Comment
5. FOODFIC: Become Your Own Matchmaker - Patti Stanger

https://www.goodreads.com/book/show/6019920-become-your-own-matchmaker



I know, I know. This might seem like an unlikely pick for this blog. It’s not YA, it’s not fiction, HOWEVER I love Patti Stanger and The Millionaire Matchmaker, so I was going to read her book regardless. Might as well hope to stumble across a good food (fact?) tie-in, right?


As expected, Patti has great advice on everything from timing to hair. And while she doesn’t share any rules for eating on dates or a way to psycho-analyze a guy based on what he eats, Patti does suggest taking “resevations” for men who ask you out during the Dating Detox phases she prescribes. Such Patti-isms as The best restaurants are booked weeks in advance, why not you? are her bread and butter, if you will. ;)


But it was the little insights into Patti’s own life make me like her even more:


First, I found her exercise plan to be eerily similar to mine; Patti watches tearjerkers from her elliptical machine, not unlike my own treadmilling during Survivor.


I also discovered that we share a love for food; like Patti, when the food shows up, I show up. ;)

So even if I don’t need her advice to find Mr. Right (I already have him), these commonalities lead me to believe I should take her advice on food. Lucky for me, she names one right in this book! Turns out Patti’s go-to indulgence is Teuscher Champagne Truffles...which means I'm heading out right now to find out if they’re my perfect match, too. ;)

0 Comments on FOODFIC: Become Your Own Matchmaker - Patti Stanger as of 3/27/2015 2:41:00 PM
Add a Comment
6. FOODFIC: Please Welcome Dorothy Dreyer, Author of My Sister's Reaper

Goodreads: http://www.goodreads.com/book/show/13597733-my-sister-s-reaper



In My Sister’s Reaper, Zadie’s first mistake is telling the boy she likes she can bring her dead sister back to life. Her second mistake is actually doing it.

When Zadie accidentally messes with the Reaper’s Rite that should have claimed her sister Mara, things go horribly wrong. Mara isn’t the same anymore. Zadie isn’t even sure she’s completely human. To top it off, a Reaper is determined to collect Mara’s soul. Now Zadie must figure out how to defeat her sister’s Reaper or let Mara die…this time for good.

Fighting Reapers can sure make a teenage girl hungry. So what do Zadie and Mara Stonebrook chow down on when they’ve taken a break from battling evil?

For Zadie, nothing says satisfaction like a big, juicy burger from Xavier’s. What makes the meal is the order of sweet potato curly fries served with a sour cream dip. It has always been a favorite of hers. In fact, it’s exactly what she ordered when she was on her first date with Gavin.

Mara doesn’t usually indulge in fast food. In fact, she’s pretty good about sticking to a sensible diet. But when stress gets to her, she can’t say no to an extra-large pizza with the works. This is hers and Zadie’s go-to food when they just. can’t. anymore.

And Zadie and Mara can both agree that nothing in the world quite beats their mother’s home-made brownies. Soft, chocolaty, with a generous amount of love thrown in? That always hits the spot.

In any case, Zadie and Mara expend a lot of energy fighting Reapers, so you just know that at the end of the day, a good meal is definitely in order.


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




You can find Dorothy and her Reaper's Rite books here:




 






My Sister’s Reaper (Reaper’s Rite 1)








My Tethered Soul (Reaper’s Rite 2)



















0 Comments on FOODFIC: Please Welcome Dorothy Dreyer, Author of My Sister's Reaper as of 3/19/2015 9:45:00 AM
Add a Comment
7. 4-Year Blogiversary!



So happy on this Friday the 13th to celebrate another year of delicious reads!

This year I dug into: 

The Here and Now – Ann Brashares
Dust Girl – Sarah Zettel


These fabulous authors also stopped by to share their food for thought: 

Ksenia Anske – Siren Suicides
Heather Grace Stewart – Strangely Incredibly Good



With so many great guests this year, I didn’t get to blog about every book I read. And, to be fair, not every read lends itself to a good FoodFic discussion, either because the food in the story doesn't jump out at me, or my schedule’s already full for the year, or a book’s subject matter is too dark or serious for me to lightly chat about here.

Anyway, below are most (I’m sure I’ve forgotten a few) of the books I read over the past year that weren’t reviewed here at BWATE?

And, as always, please feel free to suggest some great reads for me in the coming year. :)


Gabrielle Zevin – All These Things I’ve Done,Because It Is My Blood, In the Age of Love and Chocolate 

0 Comments on 4-Year Blogiversary! as of 3/13/2015 8:54:00 AM
Add a Comment
8. FOODFIC: Please Welcome Katrina Cope, Author of The Sanctum Series

https://www.goodreads.com/series/132184-the-sanctum-series



When you have a group of street kids rescued from the streets, how do you fill their starving stomachs — with a bowl of slop and a slice of bread? Maybe if you were a soup kitchen on a very limited budget, but Avando, a rich grandfather figure, rescued these kids and bad food is not an option.

These kids are not in for a free ride. In between spying, building high-tech equipment and operating surrogate robots, they are expected to learn basic survival and chores. He has them taught to grow their own food at his eco-friendly boarding school camouflaged in the mountains. This produce is then cooked up by the students under the watchful eyes of Ms. Helen, the cook for this mysterious place. They are taught to make many different dishes, from basic hamburgers to home-styled meals that border on restaurant quality. Regularly they have a choice from dishes like lasagne and salad, bacon and cheese quiche, chicken a la king and wok-tossed vegetables, just to mention a few.

These delicious meals are surrounded by snacks at morning and afternoon tea consisting of a variety of home cooked muffins, biscuits/cookies and fluffy cakes of all different flavours and types and definitely do not forget the tea and coffee.

The borders at The Sanctum boarding school do a lot better than their spy counterparts at the government-run genius school, Ernest State College. Spare a thought for Liam’s injured friends. How about chowing on a nice set of cutlery? Yes, that’s right, cutlery. I’m serious. Liam was going to serve his sick friends a nice platter of shiny silver cutlery. I know this is hard to believe, but the genius was so distracted he didn’t realize that he hadn’t served up any food. It was a good thing his sister Gemma was on the ball and took over to make sure his friends were well cared for. He is not completely useless, though. At least when they were well, he managed to select for them a variety of muffins, cookies and apple juice.

Which school would I recommend you visit for a meal? Well, it would definitely be The Sanctum. However, don’t turn your back on your food if Robert is around. It’s never safe, even if he has already eaten or if it has been dropped on the floor. In fact, in book three of The Sanctum Series, Taylor’s Plight, not even the grubs and trees were safe when he was in the bush hiding for a few hours away from real meals!


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



You can find Katrina here:




0 Comments on FOODFIC: Please Welcome Katrina Cope, Author of The Sanctum Series as of 3/6/2015 10:26:00 AM
Add a Comment
9. FOODFIC: Please Welcome Diane Dunning, Author of Greta Smart Figures It Out

https://www.goodreads.com/book/show/20458647-greta-smart-figures-it-out


There’s a whole lot of eating and drinking in my contemporary-romance novel, Greta Smart Figures It Out.

The story opens inside a Manhattan restaurant, where the main character, Greta, finds herself being served this morsel while on a nightmare blind date:

“You’re not beautiful,” he said. “Your profile said ‘beautiful.’ You kind of overreached on that one.” He smirked and sipped his dirty martini.

Most women would lose their appetites at this point, flip the table and stuff the guy into the nearest buffet drawer before storming out. Instead, Greta stays, even after he ditches her. She reclaims her dignity with a glass of wine and a calamari appetizer at a table outside. A pleasant dish has restorative powers.

Throughout the book, food connects Greta to her past and grounds her in the present. It provides the setting for Greta to grow and pivot as she discovers new truths about herself, friends, family and a potential lover. Yet it also works against her, as it does when she meets a former colleague for “bad girls lunch.”

Greta Smart Figures It Out isn’t intentionally a book about food, it just turned out that way. Set during The Great Recession, there are no extravagant multi-course meals with exotic ingredients…just a 27-year-old single career woman hungry to transition her life into more satisfying fare. And, with the help of the right food and drink here and there, she finds the sustenance to do it.


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



You can find Diane here:






0 Comments on FOODFIC: Please Welcome Diane Dunning, Author of Greta Smart Figures It Out as of 1/1/1900
Add a Comment
10. FOODFIC: Please Welcome Grier Cooper, Author of WISH

https://www.goodreads.com/book/show/23353227



Say the words “ballet dancer” and most people think one of two things: either “What do I have to do to look like that?” or “Aren't all ballet dancers anorexic?” The truth is the body is a dancer's most important tool–their livelihood depends on it–so every dancer works to keep that instrument finely-tuned and healthy. When I wrote WISH, I wanted to share the world of ballet and the sort of decisions dancers face, particularly when it comes to taking care of themselves and staying at the top of their game. For instance, my main character, Indigo, has to say no to bagels (even though all of her friends are devouring them in front of her) because she has an audition coming up. While it's true that there is an expectation for dancers to stay thin they have to eat because ballet is physically demanding–so  demanding that headliner Steve McLendon of the Pittsburgh Steelers says, “ballet is harder than anything else I do.”

Since all foods are not created equal, most dancers pay close attention to the types of foods they eat. Good nutrition builds a strong body, and dancers need to get plenty of protein to build and repair muscles. However, dance and a full belly don't go well together, which further complicates things.  Since a dancer's day begins in the morning and often ends late in the evening, they have to eat small amounts on the fly, which means high protein snacks are a dancer's best friend. Favorite choices include: bananas (high potassium), beef jerky, nuts and yogurt. When there is time for a full meal, a salad is often involved, paired with hearty grilled fish, chicken or meat.

But dancers are human, too, and just like the rest of us they enjoy an occasional treat. Indigo savors a couple of warm-from-the-oven chocolate chip cookies during a particularly grueling rehearsal. Other treats she samples throughout the book include frozen yogurt with rainbow sprinkles, and let's not forget birthday cake (twice!), because life without birthday cake is dismal indeed.

Feeling inspired? Try starting your day with Indigo's breakfast of champions: 1 slice toasted gluten-free bread, topped with 2 tablespoons almond butter, sliced banana, and a drizzle of honey and toasted coconut. Although her brother, Brad calls it disgusting, it's her favorite alternative to scrambled eggs and her father's burnt toast. Try it for yourself before you form an opinion.

Indigo's advice to you...the one thing Indigo will never have? A double-chocolate-caramel-mocha-frap-with-extra-whip. Or any kind of frap. With 64+ grams of sugar in each one, they're at the top of the list of dancer don'ts.


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


You can find Grier here:





 About the author: Since she was forced into ballet lessons at age five, Grier Cooper has performed on three out of seven continents. Her first crush was in fifth grade but Tchaikovsky was her first real love. She left home at fourteen to study at the School of American Ballet but after living in New York City, San Francisco and Miami she's decided she prefers to live outside of cities. Today she lives in a somewhat secret seaside hamlet with her husband, daughter and Coco Chanel (a black standard poodle). She is a dance activist and recovered sugar addict.

0 Comments on FOODFIC: Please Welcome Grier Cooper, Author of WISH as of 2/12/2015 2:33:00 PM
Add a Comment
11. FOODFIC: Please Welcome Stephen Douglass, Author of Kerri's War

https://www.goodreads.com/book/show/22842304-kerri-s-war


Many thanks to Shelley Workinger for inviting me to contribute a post in connection with my novel, Kerri’s War, to her wonderful blog: But What are They Eating? I was honored and thrilled that she had given me an opportunity to expose Volume Three of The King Trilogy to readers in a very unique fashion. I accepted the invitation without hesitation.

Even though my post would chronicle an event close to the end of the third volume of an epic trilogy, the invitation still struck me as a fascinating idea. “Everybody eats,” I said to myself. “Surely it must follow that readers would be interested in what the main characters of their chosen novels are eating,” I further concluded that Shelley was way ahead of the curve when she initiated her blog. Clearly, she was thinking outside the box. Her timing was perfect. I had just finished reading an historical fiction novel, set in the sixteenth century, in which the Spanish conquistadors, determined to relieve the Central American natives of their gold, were perpetually preoccupied with finding sufficient food to remain alive. There were no grocery stores or restaurants, conveniences we take for granted today.

The King Trilogy is a thrilling epic, spanning four decades and featuring the trials and tribulations of the King family and their connection to an inconvenient fortune. It is stolen and it is cursed. It ruins the life of everyone who touches it. The Bridge to Caracas, Volume One of The King Trilogy, is the story of how the inconvenient fortune was accumulated. Using the Peace Bridge as a fulcrum, an audacious criminal stole $325,000,000 via the mechanism of gasoline tax evasion. The Tainted Trust, Volume Two of The King Trilogy, is the story of what happened to the stolen fortune and its devastating affect on everyone who knew of its existence.

In Kerri’s War, the subject of this post, and Volume Three of The King Trilogy, Kerri King, a thirty-three year old woman, goes to war against Enerco, a corrupt Houston based conglomerate. At the outset of her conflict, she meets and falls in love with Steve Monteith, a perfect ten in her mind. Unfortunately, he is engaged to marry Christine Stewart, a Toronto socialite. Kerri’s dream is shattered when Steve marries Christine, but it is rekindled when he ends the marriage, in dramatic fashion, at the lavish Naples, Florida wedding reception. Once again Kerri’s dream is shattered when Steve is involved in an horrific automobile accident, resulting in a near life ending coma. The two become inseparable as Kerri nurses Steve back to health. Late in the story, Steve invites Kerri to join him in a wine tour of the Niagara Region. He plans to ask her to marry him.

It is at this point in the novel that I wanted the two lovers to be in a very romantic setting, one befitting a marriage proposal. Having endured so much adversity, the two deserved nothing but the best. I chose Niagara on the Lake, in Ontario, Canada, one of my favorite places on the planet. The happy couple have enjoyed the tour, blissfully unaware that they are being followed by a professional killer, contracted by Enerco to kill Kerri.

Following the tour and prior to dinner, Steve led Kerri to the cosy and beautiful Churchill Lounge at The Prince of Whales Hotel.. It was there that he asked her to marry him.

A stunningly beautiful five star hotel at the corner of King and Queen Streets, The Prince of Whales was one of the finest in the entire Niagara Region. Its rust and white brick exterior walls and cedar shake mansard roof line with dormer windows made it look like it had been transplanted from downtown Paris. Its false porch and pillars were festooned with hanging baskets containing thousands of local flowers of every color of the rainbow. It was a destination for tourists wishing to stay and enjoy the visual and gastronomic delights of the area.

Instead of the intimate privacy Steve had anticipated for his proposal, the two quickly became the focal point for everyone in the Churchill Lounge. The happy couple was besieged by well wishers and curiosity buffs, all anxious to congratulate them and interrogate Kerri. The session continued to grow in intensity until Steve raised his hands and formed a T. “Timeout,” he shouted as loud as he could. “Thank you all for your kindness. I wish we could stay longer, but we have to be at the Shaw Theatre at seven, so we have less than an hour for dinner. We really must leave now.” He reached for Kerri’s hand and led her to Escabèche, the hotel’s famous dining room.

HERE IS WHERE I NEARLY MESSED UP. I won’t bore you with the original manuscript text, but I will admit that it failed to describe what Kerri and Steve ate for dinner. When my wife, one of my strongest critics, read this part of the manuscript, she frowned and said, “How can you have your novel’s principal characters, newly engaged, eating in one of the most famous restaurants in the world, and not tell your readers what they ate? You’d have to assume that many of them would want to know.” She was right. How could I have made that omission? My only excuse is that I eat to live. By contrast, many people live to eat.

Armed with my wife’s rebuke, I climbed into my automobile, drove to The Prince of Whales Hotel, reviewed its amazing menu, made my selection, then re-wrote the dinner scene.

Here it is, as it appears in the novel:

They were warmly greeted at the dining room’s entrance by the maître d’hôtel. “Congratulations, Mister Monteith and Miss King. Dinner is on us. Our sommelier will see to it that you have a bottle of our finest champagne to assist your digestion. Please follow me,” he said, then led them to their table. They were treated to a dinner consisting of roast carrot and leek soup, Escabèche Caesar salad, and Northern Canadian elk, with creamed potatoes, sautéed mushrooms, and heirloom spinach. Even if there was enough time for desert, (apple trifle with Mascarpone cream, vanilla and orange juice), both would have declined. They were full and had thirty minutes to curtain time at the Shaw Festival Theater, one kilometer from the hotel. It was time to see Pygmalion.



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



You can find Steve here:








Author Bio:
I was born, raised and educated in Canada. I spent the first half of my career working for the two largest oil companies in the world: Exxon and royal Dutch Shell. I spent the second half working for one of the smallest oil companies in the world; my own. We have three sons and one daughter, all of whom are grown and “off the payroll”. Now retired, I spend summers with my wife, Ann, and our two cats, Abby and Samantha, at our Canadian home near Niagara Falls. We winter at our Florida home in Port St. Lucie. When I’m not writing, I’m reading, traveling, or playing horrifying golf. I plan to write until the day I die, probably longer.

0 Comments on FOODFIC: Please Welcome Stephen Douglass, Author of Kerri's War as of 2/5/2015 3:22:00 PM
Add a Comment
12. FOODFIC: Please Welcome Joshua Done, Author of The Exile Empire

https://www.goodreads.com/book/show/7236682-the-exile-empire



A few days ago I received a pleasant surprise in the form of a Goodreads message from Shelley. She wanted to know if I would be willing to talk about the food in my story and the significance and story behind it. Immediately I thought of one meal that stands out in The Exile Empire. It took an invasion, thousands of lives, and the formation of an entirely new economy for the new recipe to exist.

One of the primary components in The Exile Empire is obviously the fact that humans have been dispersed from their old area of space. The problem with such diaspora in the vastness of interstellar space filled with hostile enemies is the relative lack of resources, and chief among them food! This had become more than an inconvenience by the time the major events of the story began to unfold and the human exiles were getting quite desperate.

But that was when they found a new system with edible plants and animals a-plenty. There was only one catch. The planet was in a system crawling with hostile enemies that had just conquered the natives on a nearby planet and the humans would have to fight their way to the new food source.

After the initial scouts are attacked the remaining human fleet springs into action, moving to protect both their people and the precious food on the planet below. After the carnage that ensues there is still a major problem in that most of the edibles are either in raw, indigestible form, or spread around the planet in roaming herds that weren’t big enough to feed everyone.

That is when Karen, an economic and business savant from the old civilization, was brought in. Over the course of several chapters she takes the rag-tag remnants of a mixed civilian and military fleet and is able to create a fully functioning economy and foodstuffs supply chain in only a few days. Now, of course such a supply line would be highly limited in what it could produce. The two main foods that resulted from this endeavor are a grain called a sand nut and meat from a creature called an Abe.

The sand nuts had to be refined because in their raw form they contain a powerful laxative (something a few of the initial colonists lacking caution found out in humorous fashion). The Abes were similar to earth cattle and because of this similarity people started calling them Alien Bison when they first encountered them. This lead to the abbreviation ‘A’ ‘B’ which Wen said aloud sounds like “ABE” and after a few rounds of repetition the name stuck. The end result of all these shenanigans was a pita-bread-like wrap around an Abe meat filling.

These resulting Sh’in Wraps (named for the planet) quickly became a staple in the new civilization and they appear in subsequent stories throughout the series. It is amazing how much history and work can go into the simplest of foods, and science fiction, since it involves people and supply chains, should be no exception. I think that the Sh’in Wraps are an excellent example of simple food created by a complex setting.


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


You can find Joshua here:


 




0 Comments on FOODFIC: Please Welcome Joshua Done, Author of The Exile Empire as of 1/29/2015 2:25:00 PM
Add a Comment
13. FOODFIC: Dust Girl - Sarah Zettel



https://www.goodreads.com/book/show/12795973-dust-girl

Callie LeRoux knows dust. And that’s about it, really, since everything she thought she knew just blew away like, well, dust. In a dust storm. That’s literal, by the way.

You see, this “dust girl” of Dust-Bowl era Kansas lives with her mother in the Imperial Hotel which her grandparents started back when there were people passing through and money to be made. The “black blizzards” and the Depression have driven away both, as well as all but a handful of townsfolk. Really, the doctor should’ve taken the town sign with him as he pulled out hours before the story-changing storm blew in.

So, in the pre-storm hours of that fateful day in April, Callie knew  3 things:

1. She had to wear a scarf over her mouth every time she went  outside to keep her dust pneumonia from worsening.

2. The last name people knew her by – McGinty – came from a traveling salesman Mama let the town believe was her father. Her real papa’s promise to return is what kept Mama in Slow Run long after it ceased being a safe or in any way pleasant place to be.

3. NO ONE was supposed to touch the grand piano under the sheet in the Moonlight Room.
But then Mama changed the rules. She ordered Callie to play, and, like the parabled flap of world-altering butterfly wings, Callie’s touch on the piano triggers a catastrophic ripple that brings on the storm of all storms. Its winds carry away her mother and its wake deposits a family of human locusts at door. Okay, not actually humans nor locusts, but fairies, who reveal that Callie is also one of them. Thus begins Callie’s epic (and first ever) journey out of Slow Run to search for both her parents and her true self.

Little by little, or in her case too much by none and over again, Callie learns about her magic, the best lesson of all (and from my favorite character in the book) being this: “It’s like pepper in the soup – you want just enough to do the job, and no more.”

I think that’s the kind of food for thought both humans and fae can digest. ;)

0 Comments on FOODFIC: Dust Girl - Sarah Zettel as of 1/22/2015 11:17:00 PM
Add a Comment
14. FOODFIC: Please Welcome Michael Draper, Author of Three Strikes and You're Dead

https://www.goodreads.com/book/show/22912911-three-strikes-and-you-re-dead



Restaurants and food have an important part in Three Strikes and You're Dead. I believe that a good book should appeal to the various senses – to see, as in well prepared food; to smell, where the aroma of food gets the stomach juiced flowing; and to taste, which is the icing on the food palate.

Early in the story, a trio of friends are meeting at a local coffee shop. Roseanne is the motivator of the group and the force behind them. She feels that her persuasive ability is strongest in a setting outside the four walls of her office. The restaurant has gourmet foods displayed on the counter with various coffee cakes, pastries and toppings for English muffins. There are six choices of coffee from French Vanilla to English Roast on display, enhanced by the aroma of freshly ground coffee.

Roseanne has big news to deliver, so she shares with her brother a light exchange to set the tone: Graham tells Roseanne that she's had so much coffee that her eyes are blinking in Morse code; Roseanne counters, "Your hands are so shaky that when you go to a Mexican restaurant people use your handshake to blend their Margaritas.”

Within this relaxed atmosphere, Roseanne tells the others that she has decided to change careers and become a private investigator. She also wants Graham and Randy to join her in this endeavor because they are a great team; they worked together in the past to solve her husband’s murder. She points out each person’s strongest asset;  where Roseanne has the creativity to pick worthwhile endeavors, Graham possesses the knowledge of investigatory methods from his military experience, and Randy is analytical, reliable, and also able to handle Graham, who has a tendency to fly off the handle.

Yes, Roseanne understands the way to a man's heart is through the stomach, and we see this more than once. After the trio has been working at the agency for a time, Roseanne serves Graham and Randy dinner at her home, starting with a shrimp and scallop casino, followed by veal Marsala with homemade bread from the local Italian bakery, and ending with chocolate mousse.

Once everyone was content and receptive, Roseanne announced that she had applied to the Baseball Commissioner to be part of the investigation group hunting for a murder. The food and wine her brother brought made sure the two men were not upset that she moved without consulting them.

Restaurants also bring a visual element to important scenes. After the three investigators spent time in Florida, they went to a restaurant that their hotel recommended:

At the Blue Door Terrace, their seats overlooked the terrace with its royal palms and fig trees. The white bottom painted on the fig trees added an extra color to the setting, as did the potted trees placed throughout. Randy spotted ficus, mango and hibiscus trees displaying their burgundy red blooms in pictorial fashion. As the group waited for their food, small brown birds fluttered around the tables looking for crumbs.

This is just the point in the story where things are starting to gel; the murderer has left a trail that the investigators can see and they’ve called an FBI friend who he leads them to the climactic confrontation.

So, in Three Strikes and You're Dead,food and drink help relax the characters almost every time they need to make decisions as to what course of action they will take. Works in the story just as well as in real life.
:)
 


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


You can find Mike here:








0 Comments on FOODFIC: Please Welcome Michael Draper, Author of Three Strikes and You're Dead as of 1/15/2015 12:51:00 PM
Add a Comment
15. FOODFIC: Please Welcome Cindy Cromer, Author of Desperate Deceptions

https://www.goodreads.com/book/show/23597915-desperate-deceptions
I had quite a bit of fun preparing for this post, especially since cooking isn't my forte. My favorite recipes are nuke it, deliver it, or drive through. I don't enjoy cooking but do feed my characters very well. In my first mystery/suspense novel Desperate Measures, the main characters dined on lobster in the Caribbean Island of St. Kitts. Oops! There was a meal none of the characters should have ingested and I promise I didn't cook it! One delectable seafood dish had become poisoned by the unknown villain on a rampage of destruction and revenge. 
In my second novel, Desperate Deceptions, the characters meals are less extravagant but reflect my roots from New Jersey and some of those hometown favorite foods you just can't get down here in Florida. In one scene the main character craves White Castle hamburgers when she arrives in New Your City. Can't get those in the Sunshine State nor authentic Russian dressing.
From Desperate Deceptions:
As glad as he was to see Caitlin, Barry willed the impromptu meal to come to a quick end. He silently cursed Jack and Lukas before but now everything stood in the path of his wrath. He put on a façade and took another bite of his Reuben sandwich then grimaced. Another check on his bitch list today, this damn dingy diner couldn’t even get a Reuben sandwich right. The crunch in the dressing meant it was Thousand Island, not Russian. Any self-respecting restaurant/deli, especially in New York and even this dive, should know the proper ingredients to a simple world famous sandwich.
 His patience wearing thin, Barry abruptly stood, kissed Caitlin on the cheek and promised to call tomorrow. After he threw some bills on the table he shook Chris’s hand and made eye contact. He didn’t need to say anything further, the message was clear: Take care of her and no screw-ups this time. Satisfied with the involuntary flinch Chris exhibited, Barry left.
On his way to his office thoughts, theories, and questions collided in Barry’s mind. Once he settled himself at his desk he prepared for the phone call he intended to place. His mind played various scenarios but one scene was certain; a confrontation.
Thanks for stopping by to share your food for thought, Cindy!
You can find Cindy here:






0 Comments on FOODFIC: Please Welcome Cindy Cromer, Author of Desperate Deceptions as of 1/9/2015 10:21:00 AM
Add a Comment
16. FOODFIC: Please Welcome Amy Grech, Author of Blanket of White

https://www.goodreads.com/book/show/6803306-blanket-of-white



Food and drink play a pivotal role in several of the 14 dark tales contained within my collection, Blanket of White:

In the title story, husband and wife drink coffee in their kitchen, wrapping their hands around the mugs for comfort, as they discuss their wheelchair-bound daughter Suzy; there are snow angels in her future…

“Raven’s Revenge”: Steaming mugs of hot chocolate warm up Jackie Crawford and her boyfriend, Jeff Dutton, on a bone-chilling winter’s night.

“Perishables”:  After a nuclear attack, Placido Sanchez sits hunkered down in his basement surrounded by empty, dented cans of baked beans. He eats his wife Julia’s remains, flawlessly persevered in a walk-in freezer. His wife's thighs contained the sweetest meat he ever tasted.

The potent rum cocktail Zombie is Jack Masoch’s undoing in “Cold Comfort” after he meets Sadie O'Grady in a seedy New York City bar.

David Sheffield feasts on Chinese food that sustains him and brings him good fortune on “Initiation Day”, when he meets up with Jim Hanson by the train tracks behind their high school to carry out a dangerous dare.

In “Crosshairs”, Billy Hogan’s father swigs single-malt whiskey at the kitchen table as his son drinks root beer while the elder Hogan schools the younger one about the striking seminaries between handling a woman and a gun.

“Apple of My Eye”: Gia orders Chardonnay to dull her senses after going a few rounds with Daddy’s carving knife. A Martini is the drink of choice for a devious Eye Doctor who sets his sights on the wrong girl…



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


 
 
 


0 Comments on FOODFIC: Please Welcome Amy Grech, Author of Blanket of White as of 1/6/2015 1:05:00 PM
Add a Comment
17. FOODFIC: Firelight - Sophie Jordan

https://www.goodreads.com/book/show/6448470-firelight


Jacinda’s got a lot going on. New town, new school, new friends: one of the plain old girl variety, one of the not-so-plain (and not-so-strictly-friend-zoned) boy variety. Everything in her life is different now…except her mom’s five-cheese macaroni with unique blend of herbs.

Of course, this particular dish is made especially delicious because Mom is a Verda draki – the kind that know everything there is to know about herbs, specifically how to optimize them into food and medicines. In other words, the exact type of dragon descendant you want your mom to be.

Maybe I should back up.

Jacinda’s unique family tree boasts glorious traditional dragons of yore, as well as the evolved creatures of more recent generations like herself who have the ability to shift to human form. But even though Jacinda can attend a normal high school and live a regular teen existence, she wants to live in the fog-cloaked mountains, manifesting into her dragon form at will and feeling the wind caress her gossamer wings.

So the above-mentioned comfort food is Mom’s attempt to make a home where it is not – not just because the new home is a moldy pool house in the back yard of a snoopy old lady (a pool house to a pool that she won’t even let them use), but because the dry desert town is the complete opposite of the lush, protected land she had to leave behind.

It’s all part of Mom’s plan to kill Jacinda. Yes, really. Okay, not to make her dead dead, but to destroy the draki part of her so that the family can in every way move on from the past. The past that includes both the old home and the rest of the draki tribe…and also that tribe’s plan to breed Jacinda because of her generations-unique fire-breathing ability.

Mom knows they can’t go back (and at some level Jacinda does, too) to their old lives (and selves), so busting out the special macaroni is her only move. All she can do is nourish Jacinda’s body, while continuing to starve Jacinda’s soul. Supposedly for her own good. But it sure doesn’t feel that way to Jacinda every time she chokes on the dry desert air that burns her draki lungs…

0 Comments on FOODFIC: Firelight - Sophie Jordan as of 12/23/2014 7:26:00 AM
Add a Comment
18. FOODFIC: Please Welcome Lauren Clark, Author of Pie Girls

https://www.goodreads.com/book/show/22823484-pie-girls


As I was getting close to finishing my novel, Pie Girls, I planned an entire weekend taste-testing the very best recipes to include in my novel.  The Pie Girls storyline centers on Searcy Roberts, a Southern belle who has her life upended when her husband leaves her for another man. She returns home to Fairhope, Ala., where she takes over running the family pie business for her ailing mother.

During my Pie-tastic taste-testing weekend, I prepared 9 pies in three days for my two boys, my friends, and neighbors using my grandmother’s recipes. I selected something simple and sweet, something decadent and chocolate, and something light and tart to round out the selections—chess pie, chocolate pecan pie, and lemon sponge pie. All three recipes are included in the novel, along with my grandmother’s amazing-no fail pie crust recipe.

If you’ve never had chess pie, I highly recommend it. It’s a Southern delicacy that is simple to make, has a hint of caramel, and contains butter, sugar, eggs, cornmeal, and milk. Searcy, my heroine in Pie Girls, makes chess pie, along with many others, and discovers that she has a true talent for baking up desserts that delight. She transforms, eventually, over the course of many mishaps and unexpected challenges, from spoiled shopaholic to savvy business owner.

As anyone who bakes can attest, there is a certain amount of satisfaction that comes from creating a lush, delicious dessert with one’s two hands. Similarly, the act of baking pies is therapeutic for Searcy, a task that helps her overcome her shattered dreams and move on with her life.

My grandmother’s blueberry pie is one recipe that I didn’t include in the book, but is one that I make often, and would like to share with you today. It’s easy, only takes a few ingredients, and is perfect for a weekend gathering or family supper. I hope that you enjoy it! 


Delicious & Easy Blueberry Pie 

1 qt fresh blueberries
2 tbsp flour
1 tsp tapioca
1 tbsp butter
¼ tsp salt
1 tbsp lemon juice
½ cup white sugar
½ cup brown sugar
1 (baked) Best Ever pie crust from Pie Girls or one Deep Dish 9” pie shell

Mix half of the blueberries, flour, tapioca, butter, salt, lemon juice, and both sugars in a saucepan. Cook over medium to low heat, stirring constantly until the mixture thickens, approximately 10-15 minutes. Remove from heat. 

Add remaining half of blueberries. Stir well. Pour into baked pie shell. Chill until set. Top with whipped cream if desired.


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



 
You can find Lauren here:







And her books here:

Amazon               BN               Kobo               Smashwords               iBooks

0 Comments on FOODFIC: Please Welcome Lauren Clark, Author of Pie Girls as of 12/11/2014 10:36:00 AM
Add a Comment
19. FOODFIC: Please Welcome Janice Bashman, Author of Predator

https://www.goodreads.com/book/show/22891926-predator

When Bree Sunderland went with her scientist father to Ireland, she thought it would be a vacation to study bog bodies. She never expected to fall in love with a mysterious young Irishman and certainly not to become the kind of monster her father said only existed in nightmares. Everything changes when Dr. Sunderland discoers that lycanthropy is not a superatural curse but rather a gentic mutation. When they return home, Bree's dad contiues his research, but the military wants to turn that resarch into a bio weapons program and rogues soldiers want to steal the research to turn themselves into unstoppable killing machines.

It should be a bright spot when Bree's boyfriend Liam surprises her with a visit to the United States, but there are darker surprises in store for both of them. As evil forces hunt those she loves, Bree must become an even more dangerous hunter to save them all.

While food doesn't play a huge role in my novel (I try to avoid scenes that involve food unless a key story element is revealed in that scene), there are several scenes in PREDATOR where food sneaks in just to help engage the senses: a smell of something sweetcaramel or maybe vanilla, cinnamon and chocolate ixed with the thick aroma of coffee.

The one truly significiant use of food involves Bree's visit to Liam's house before she flees Ireland with her dad to return home to the safety of the United States. Liam's mom offers Bree cold minerals and crumble (or biscuits, if Bree would prefer). She goes for the crumble, and Liam tells him mom to give Bree blueberry because it is Bree's favorite. This scene provides an opportunity for Bree to truly realize just how much she's lost in life, as well as gain information from Liam and his mom about the Benandati, a race of werewolves who fought against evil. If I tell you any more about the Benandati it will give away too much of the plot, so I have to back off there, sorry!

Perhaps most telling of all is that food only appears early on in the novel. As tension and suspense and action increase, food is the last thing on anyone's mind...


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



You can find Janice here:






0 Comments on FOODFIC: Please Welcome Janice Bashman, Author of Predator as of 10/16/2014 10:45:00 AM
Add a Comment
20. FOODFIC: Please Welcome Lynn Cahoon, Author of Return of the Fae

https://www.goodreads.com/book/show/18063459-return-of-the-fae



In RETURN OF THE FAE, Book 2 of The Council series, Parris and Ty take off on a road trip to Cincinnati, Ohio to the stay at The Riverglen, the only magical specialty hotel in the downtown area.  Even though the hotel is warded against a guest using their magic to keep warring factions from using the facility as a hot zone, the staff members are skilled in the hospitality craft. Including those in charge of preparing the food guests ordered from the room service menu.


Parris brought road food along on the trip, munching on peanuts and Skittles during the drive up from St. Louis, but Ty disappeared before they could order real food. So she went crazy with the appetizers list for lunch and ordered one of each, hoping he arrived before the food either cooled or she ate her way through the trays of yummy-ness. The chicken fingers were to die for, but Parris loved the onion rings, their crispy outside reminding her of food from the best drive-in back home, The Hungry Onion.


Later, the couple ordered dinner and Parris had one of my favorite entrées of all time. Shrimp and grits.


With my recipe, I add crumbled spicy sausage, onions, and a touch of garlic to the mix before adding in a cup or so of whatever wine is open in the fridge. Then I let the shrimp steam on top while the grits are cooking. I just use the recipe on the box to cook my grits, with maybe just a tad more salt. Then as they’re finishing, I add a cup of various types of shredded cheese and a quarter cup of sour cream mixing until smooth.


Line a deep soup bowl with the grit mixture, then ladle the shrimp and sausage mixture into the middle with a lot of the pan drippings.


Heaven.

I’m sure the version the hotel gave Parris was just as yummy. And as fattening. Of course, as a witch in training, the one thing she’s realized is she never-ever has to worry about calories again. Now that’s one magic trick I’d love to learn. 



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




USA Today and New York Times best-selling author Lynn Cahoon is an Idaho native. If you’d visit the town where she grew up, you’d understand why her mysteries and romance novels focus around the depth and experience of small town life. Currently, she’s living in a small historic town on the banks of the Mississippi river where her imagination tends to wander. She lives with her husband and four fur babies.



You can find Lynn here:







Return of the Fae – Book 2 of The Council series

A witch in training, a hunter on the prowl, and a world in jeopardy. Learning the rules of being a witch takes years, but Parris McCall needs to master them in only weeks. Ty Wallace is going mad with his desire for Parris, but she’s a distraction in his quest to find Coven X before they take The Council and everyone he knows down. The couple searches for Ty’s missing mentor. Their only clue comes from a banished witch. Upon returning, a new life hangs in the balance.

0 Comments on FOODFIC: Please Welcome Lynn Cahoon, Author of Return of the Fae as of 10/23/2014 12:45:00 PM
Add a Comment
21. FOODFIC: Please Welcome Wendy Callahan, Author of The Daemon Device

https://www.goodreads.com/book/show/20361566-the-daemon-device



It’s All About the Pastry



The blurb to The Daemon Device asks the question, “Just how much lemon cake does it take to keep Demetra happy?” The Enigma Enginepurports to “answer the perennial question: is there ever a wrong time to eat cake?” If you have ever wondered why there is so much pastry in the Aetheric Artifacts series, I am here to explain.


It all begins in The Chronos Clock, in which we meet Demetra Ashdown. Demetra is many things, including a drinker of tea and consumer of cakes. These traits seem quite dominant in her personality throughout the entire series. Why is that?


I think I must lay blame on Jane Austen for this. Or, specifically, adaptations of Jane Austen books as movies. It doesn’t matter which movie it is – if someone is distraught, tea is the answer. This is particularly noticeable in Ang Lee’s lovely production of “Sense & Sensibility”. The idea of tea as a restorative beverage and soother of nerves has stayed with me since then.


So in a fit of pastry-driven madness, I created Demetra, who believes any problem can be solved with logic, tea, and cake. Lemon cake is her particular favorite, and she mentions it in every book of the Aetheric Artifacts. She is not alone in her food obsession, though. Her closest friend and scientific sidekick, Simon, expresses a fondness for apple crumble during one memorable moment in The Chronos Clock when news of a clandestine meeting on Drury Lane results in an ongoing pastry punchline.


Who can blame her, though? Going on adventures and solving mysteries is hard work, and one needs energy to do it! Alas, Demetra’s fiancé, Francis, doesn’t stand for this. He prefers to go in, guns blazing, and not pause for tea or cake. Naturally, this makes for some comedic moments between the lovers. Demetra likes her sugar and she’s not afraid to say so.

If you were gallivanting from London to the countryside and back again, flying in an airship from one continent to another, or steaming down the Thames, wouldn’t you get hungry?



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




You can find Wendy here:





 

0 Comments on FOODFIC: Please Welcome Wendy Callahan, Author of The Daemon Device as of 11/6/2014 10:27:00 PM
Add a Comment
22. FOODFIC: Please Welcome J.L. Campbell, Author of Saving Sam


https://www.goodreads.com/book/show/18682174-saving-sam

Flaming or Fresh – Food to Please Picky Eaters

Part of the charm of reading is being immersed in the culture of another country, and with that in mind, my stories reflect Jamaica in various ways. There is the culture, the landmarks, the people, and of course, the food. Jamaicans tend to use the smallest excuse to have gathering where food is served. The island is filled with inhabitants from all the continents and so our cuisine is rich and varied.

Children are encouraged to eat specific kinds of food to encourage growth and we see this in Saving Sam, especially during the time he’s in a place of safety. Babies, toddlers and pre-teens often come to despise porridge because it is something they are fed from the moment they can have solid food.

Corn meal porridge is a staple that every Jamaican either loves or hates. It is also called ‘pop’ reputedly because corn meal cleanses the digestive system. This porridge is made through boiling corn meal in water for about twenty minutes, adding coconut milk and spices (cinnamon leaves, nutmeg, vanilla) and sweetening with condensed milk. Many Jamaicans also like corn meal pudding, a sweet treat.


Fruits are also not in short supply in Jamaica and the Otaheite or Malay Rose apple is a favourite of many children. Originally from Malaysia, this apple has been introduced throughout the Caribbean. The thin, edible skin varies from a reddish to rich purple colour.  The flesh is soft and juicy, and these apples can also be used to make a refreshing drink or wine. They are a wonderful source of vitamin C and contain antioxidants.
 
Whether it is prepared over a flame or fresh off a tree, there is always something to satisfy the reader’s palate in my Caribbean tales.


Thanks for stopping by to share your food for thought, J.L.!



You can find J.L. and her books here:

 
 
 
 

0 Comments on FOODFIC: Please Welcome J.L. Campbell, Author of Saving Sam as of 11/13/2014 11:31:00 PM
Add a Comment
23. FOODFIC: Please Welcome Rob Carter, Author of The Language of Stones

https://www.goodreads.com/book/show/38079.The_Language_Of_Stones

Food is probably in everyone's top ten list when it comes to good things to think about, especially when you're hungry. So what better way to get further into your favorite novel than to consider what the characters might be eating? Willand, the young hero in my mythic history – The Language of Stones, was a lad from a village background with simple tastes. For him and the other people of the Vale, the staple diet was a late medieval pottage, or thick stew, that followed the seasons. In spring and summer there was the fresh bounty of all that a green and pleasant land could provide.

In the fall, mushrooms, autumn fruits, nuts and berries, would be laid up in storage along with the harvest of new grain. In the dark depths of winter came the celebration of the solstice when cured meats were eaten, along with trout from the stream and coneys from the warrens along with the odd hare or two. Meat was not in great abundance in the Vale, being eaten perhaps only two days in seven, but there was a pleasing variety -- ducks and geese, ham and beef, and of course mutton. Eggs and all sorts of dairy produce were available also. There is a scene in The Giants' Dance (volume two) where Will and Gwydion hide in the cheese store of a great house, though they have more on their minds than food. Drink, too, was nicely various, with each village inn brewing its own beer and ale, each household making its own country wines from whatever fermentable base was available, such as quinces and medlars and the berries collected from elder trees. There were beehives in the gardens of the Vale that gave honey from which mead was made. Occasionally an enterprising peddler would bring in a flask of something more exotic by the way of fire waters from the mountains of the North.

But the Language of Stones universe, being magical, has more than peas and pottage. As with the sumptuary laws, which banned common folk from wearing certain kinds of rich cloth, there were certain foods reserved for the gentry, the aristocracy and those of royal blood. For instance, no commoner could kill a royal swan, on pain of death, and the same applied to game in the royal deer chases. Steaks cut from the haunches of gryphons, fire-drakes and the like were rare delicacies that sometimes appeared at high table on feast days, but special magical butchery was required to preserve the eater from ill. The lore of plants was a complicated business and a wide knowledge of magical herbs was maintained by specialist wizards. Plants, or "worts", were the province of Gort, the "Wortmaster," and if his spells didn't always work properly he could use his stock of dried leaves to add flavor to his dishes.

Apart from the obvious difficulties with locating such animals as gryphons, this seems like an appealing way to eat and I keep thinking I should write a companion cookbook. One day...


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



You can find Rob and his books here:





0 Comments on FOODFIC: Please Welcome Rob Carter, Author of The Language of Stones as of 11/20/2014 9:32:00 AM
Add a Comment
24. FOODFIC: Please Welcome Greg Carrico, Author of Apocalypstick

https://www.goodreads.com/book/show/13418049-apocalypstick



Thanks for inviting me to guest post at BWATE. Like most of us, this is super-busy time of year for me. I’m launching a new business this month, preparing for next month’s release of the 2nd book in my super-hero/horror series, Sand, and I’m writing an entirely new six-book series with my awesome new writing partner Jennifer L Oliver. But even with all of this AND the holidays, I simply had to do this post. Food Fiction? Two of my favorite things in one place? Brilliant!

If you are reading this and have never read any of my stories, which is a pretty safe assumption, I write dark science fiction and horror. My first title was a book called Apocalypstick, which contains two short stories about men who wreak havoc upon the world because of the unrealistic ways that they view women.

The first story is a post-apocalyptic tale about a man with extraordinary powers who tries to rescue a handful of humans from a monster-infested Manhattan. As you can probably guess, food is sort of a big deal in any post-apocalyptic setting, and that is equally true with this one. I’m going to leave it there for this story, because I wrote a novel based on "Killing Tiffany Hudson", and what the characters eat -or don’t eat- hints at the Big Secret behind the main character and her twin brother.

The second story in Apocalypstick, "Finding Home", is part paranormal horror and part psychological thriller, and food plays an important thematic role. The story is told in first person from the perspective of a very troubled man who wants nothing more than a happy, normal life in a place he can call home. Chaos and bloodshed ensue.

But along the way he eats! Each mention of food in "Finding Home" is symbolic of the character’s progress in his journey. This made sense to me because nothing says Home like food. At first, he is drinking cheap cola from a can and stale ham sandwiches from a cooler in a minivan he stole from his previous “home.” Later, after he identifies his next dream-home, he enjoys slightly better fare in a hotel. A BLT and fries from room service. Feeling optimistic with his goal in sight, he goes to a movie and has popcorn. Things are looking up!

Like many of us, he has little time for breakfast and grabs a couple of baked goodies from the hotel buffet. But the moment in the story when he truly feels like this new home and family are for him is when he observes a woman cooking dinner for herself and her husband.

It is a simple meal. Baked chicken. Some veggies. Rice. The non-descript food takes a back seat to the fact that this couple’s meal represents the kind life that our main character so desperately craves, but knows he will never deserve. He wants the intimacy of sharing a meal cooked for him by someone who loves him. Eating on trays in front of the television; tossing little bits to the cute dog at his feet: these things belong to someone else. These experiences can never be his.

Ever the optimist, he decides that he has to try and make it work. And if a few more people have to die in the process, well, that’s just how life goes. 

If you decide to see for yourself how this story plays out, you can get Apocalypstick for free from Amazon and most distributors, but be warned. "Finding Home" is creepy. It’s not graphic or gratuitous, but it will probably make your skin crawl. "Killing Tiffany Hudson" is more of an adventure story, and I expand the setting and lives of the characters in my novel Children of the Plague. My super-hero horror series, Sand, is set in the same world as a prequel, and so far includes Book 1: Shadow of the World, and Book 2: Phantom Drift, which will be released after Christmas.



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




 
You can find Greg and his books here:




0 Comments on FOODFIC: Please Welcome Greg Carrico, Author of Apocalypstick as of 11/27/2014 11:40:00 PM
Add a Comment
25. FOODFIC: Please Welcome Nick Cato, Author of Don of the Dead

https://www.goodreads.com/book/show/6625610-don-of-the-dead


SQUIDLICIOUS

Calamari is popular in many Asian and Italian dishes. In Italian/American culture, calamari is considered a rite of passage; when you finally enjoy it, you’re no longer a child, but on your way to having adult tastes. While many people have no problem eating squid when it is cut into rings and deep fried and drowned in marinara or hot sauce, those who are too timid to sample the mini tentacle clusters are missing the true flavor and auraof calamari.

In my debut novel, DON OF THE DEAD (2009 Coscom Entertainment), there are several dinner scenes, which is befitting of a gangster tale. Pasta is served at every meal, and calamari is too, sometimes to an absurd degree. One of the older mobsters is even nick-named Carl “The Calamari.” He eats calamari with every meal. He has been known to toss some rings onto his corn flakes, or stuff some fried tentacles into his roast beef hero. Rumor has it a dish of the prized seafood was placed between Carl and his wife on their wedding night. In the novel, side characters are seen eating calamari, and its presence in the background—I believe—helped to give much of the proceedings a genuine Eye-Talian feel.

As a kid, I was almost afraid to look at someone eating squid. It grossed me out. But when I entered my early teens, my grandfather told me one Sunday afternoon at the dinner table to “knock it off” and try a piece. I’ve been hooked ever since. And so are the characters in DON OF THE DEAD. Calamari is their treat. It’s the little side dish and neighbor to the main meal that keeps them focused, that helps them to feel everything is right with the world.

And in the New York underground, that’s an important state of mind to be in.


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



You can find Nick and his books here:








0 Comments on FOODFIC: Please Welcome Nick Cato, Author of Don of the Dead as of 12/4/2014 3:25:00 PM
Add a Comment

View Next 25 Posts