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1. FOODFIC: Please Welcome Michelle Zaffino, Author of The Love Quad

https://www.goodreads.com/book/show/25215481-the-love-quad


Cookies & Cocktails in The Love Quad, a teen novel by Michelle Zaffino
Released March 2015 by In the Stacks Publishing


In my teen novel The Love Quad, Emma's in college, so she's into cookies and cocktails. Which means - Sugar!



Emma actually bakes Nigella Lawson's salted peanut chocolate chip cookies in the book, partially because she needs to use baking as a distraction, and also because she wants to bring them to a guy named Spencer who she has a crush on. Here's the recipe:


Nigella Lawson’s Favorite Cookies

6 ounces unsalted butter
1 packed cup light brown sugar
½ cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 ¼ cups flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup semisweet chocolate chips
1 cup salted peanuts
Melt butter, cool. Beat in brown and granulated sugar, then mix in vanilla, eggs, flour, baking powder and soda. Fold in chocolate chips and peanuts. Refrigerate cookie dough for 20 minutes. Heat oven to 350 degrees and line baking sheets with a Silpat or other genius nonstick liner.
Shape the cookie dough into disks about 2.5 inches in diameter and ½ inch thick. Place cookies on baking sheet about 1½ inches apart. Bake until golden brown around edges and cracked and chewy in the middle, about 15 minutes. Cool for three minutes on sheets then remove to wire racks. Makes 20 cookies. Enjoy!



Things with Spencer and Emma don't work out romantically, because Spencer turns out to be gay, but they end up best friends anyway. They start hanging out at the radio station where they both work, and at clubs where Emma deejays. One of their favorite bevs to imbibe is a Zipper cocktail.


 
Here’s how to make a Zipper: 


Combine 1 shot of vodka and 
1 shot of Chambord raspberry liqueur 
over ice, then fill with 7up. 
If desired, add a lemon garnish.


Cheers!—Michelle Zaffino



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



You can find Michelle here:






 
Buy The Love Quad and the prequel How Good It Can Be:

Apple iBookstore                Google Play                Barnes & Noble

Amazon Kindle               Smashwords

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2. FOODFIC: Please Welcome Kim Golden, Author of Snowbound

https://www.goodreads.com/book/show/18366301-snowbound



I am a foodie. Its just that simple.

A good risotto makes my heart sing. A perfectly pan-seared fillet of sea bass? Pure heaven. Belgian chocolates? Verdicchio di Matelica wine? Caciocavallo cheese? Red wine flavoured gelato? You betcha.

Its not just gourmet delights that tempt my tummy. A good bowl of cheese grits or fluffy pancakes with maple syrup? Yup, Im in. A chocolate chip cookie? Yes, yes, yes! I love good food. And my hips are proof of it.

So its not so surprising that when I write, my characters also love good food. In my holiday romance, Snowbound, Mia and Jake both have childhood memories triggered by food.

For Mia, so many of her memories of her deceased grandparents revolve around food. Back at her grandparents house for the first time since her grandmother died, a neighbours visit reminds Mia of the holiday baking her grandmother used to do. The pumpkin pies and applesauce cakes that scented the house with cinnamon and vanillathe pound cakes and butter cookies the sticky buns and fresh donuts for the Christmas caroling practiceall of these remind Mia of Grandma Ruth and make her long for her grandmothers comfort and love.

For Jake, the South African photographer whom Mia initially sees as an interloper, his memories of South Africa are also bittersweet. Whenever he thinks of Cape Town and his life there, he is reminded more of what he lost. But what still reminds him of his childhood and his parents, is the stew his mother used to make for him, potljiekosa layered stew often made with lamb, pork or cured beef. One evening, he makes it for Mia, not expecting the unwanted guests whod turned up earlier.

Even during the snowstorm that throws them together, food and strong cups of coffee bring them together. Throughout the novel, food elicits memories for Jake and Mia and eventually helps them make new memories together.

Ill be giving away an autographed paperback of Snowbound and a $15 Amazon gift card. To enter to win, like my author page on Facebook and then tell me: which food brings back cherished memories for you? Leave your food memory in the comments here. The person whose food memory really speaks to me will be the winner! :)

The giveaway runs from 25 July until 3 August!


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



You can find Kim here:

 

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3. FOODFIC: Please Welcome Mark David Gerson, Author of The MoonQuest

https://www.goodreads.com/book/show/20615403-the-moonquest



Guess Who’s Coming As Dinner?



What do you do when you’re invited to dine with cannibals? That’s Yhoshi’s dilemma in an early scene in The MoonQuest, the first book in my Q’ntana fantasy trilogy.



Yhoshis gaze shifted nervously from Boldar, cleaning his second bowl of stew with a long black tongue, to the two massive cooking fires that danced at the far end of the hall. Loud crackling pops exploded from one, where a sapphire oval of oil-brushed pyan sizzled. A man-size cauldron bubbled into the second.



Do you eat what your hosts are eating? And if you don’t, do you risk finding yourself working up a sweat in one of those man-size cauldrons?



Yhoshi said little at first and ate less. He picked guardedly at the strange stew that filled his bowl, wrinkling his nose at the curls of aromatic steam that rose lazily from it. I devoured mine greedily. Served only on rare occasions, the lustrous orange-yellow concoction was one of my favorites, its naturally sweet broth an ideal base for the red bela nuts, green zanga fruit and elegantly thin strips of purple gelaaa that floated within.



The good news, as Yhoshi soon discovers, is that even though his Tena’aa hosts want everyone to fear them as vicious man-eaters, they are vegetarian…and gentle. They’re also terrible teases.



Gwillm bugged his eyes, bared his teeth and lunged. All color drained from Yhoshis face.



I had lots of fun with that scene, not only because Yhoshi needed a good prick to his ego. But when you’re fashioning a hitherto-unknown world from scratch, everything is made-up…including the food! And that’s great fodder for the imagination.


The MoonQuest and its StarQuest and SunQuest sequels are filled with exotic food and drink, among them the speckled tosti fish you can swallow in single gulp (raw, if that’s to your taste!); the stick-like tikinà fruit you crack open to get at its soft, crimson-seeded flesh, and the o’aka gourds that can be scooped out to make a sweet soup…the perfect accompaniment to your late-night Q’ntana Trilogy reading. As the old adage goes, “Oaka soup, sweet and red. Just the thing for after bed.”


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


You can find Mark here:




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4. FOODFIC: Please Welcome Rhiannon Frater, Author of Fighting to Survive

https://www.goodreads.com/book/show/6350211-fighting-to-survive


Breakfast tacos. The food of the gods. Delicious, hot warm flour tortillas filled with a variety of combinations of ingredients such as scrambled eggs, chorizo (spicy Mexican sausage), fried potatoes, refried beans, bacon, and cheese topped with real salsa. A staple of Texas cuisine, the breakfast taco is one of the foods that appear in my As The World Dies trilogy alongside peach cobbler, fried chicken, fajitas, and enchiladas. Since the trilogy is about two women surviving together in a zombie-infested apocalyptic Texas, I wanted imbue the story with the flavor of the state, both literally and figuratively.

Food is vital for life, but it can also be an essential instrument in storytelling.

One of my favorite scenes in Fighting to Survive (As The World Dies, Book 2), is an interaction that takes place as Jenni and Katie, our female leads, are on guard duty on the wall encompassing their safe haven. As they survey the grisly zombies below, Jenni happily chows down on her breakfast taco:

Katie wasn’t sure how Jenni could eat with that awful smell wafting up from below, but from her work as a prosecutor, she knew that abused women developed extraordinary coping skills. She’d seen how adept Jenni was at disassociating herself from bad things going on around her. Sometimes Katie wished she could do that, too, just step away from the horrible reality she now lived in.

Jenni eating in the gory presence of zombies serves two purposes: her breakfast tacos are a cultural reminder of the story stetting in Texas, and her disregard of the dead as she eats is a reminder that she’s acclimated to the dead world.

Besides, breakfast tacos are so good, how could you resist eating them?!

For a delicious breakfast taco recipe, click here.


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



Rhiannon Frater is the award-winning author of over a dozen books, including the As the World Dies zombie trilogy (Tor), as well as independent works such as The Last Bastion of the Living (declared the #1 Zombie Release of 2012 by Explorations Fantasy Blog and the #1 Zombie Novel of the Decade by B&N Book Blog), and other horror novels.

Her latest releases are In Darkness We Must Abide (self-published), The Mesmerized (Permuted Pres), and Dead Spots (Tor).


She was born and raised a Texan and presently lives in Austin, Texas with her husband and furry children (a.k.a pets). She loves scary movies, sci-fi and horror shows, playing video games, cooking, dyeing her hair weird colors, and shopping for Betsey Johnson purses and shoes.


You can find her online at:


RhiannonFrater.com                             Google +

Facebook Fan Page                               Tumblr

Twitter @RhiannonFrater                    Pinterest

Goodreads Author Show                      LinkedIn



Email: rhiannonfrater at gmail dot com



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5. FOODFIC: Please Welcome M.K. Gilroy, Author of Cold As Ice


https://www.goodreads.com/series/90838-kristen-conner-mystery


Detective Kristen Conner is always hungry so she covers the full spectrum of dining experiences in the Windy City! In fact, food is such a big part of what’s on her mind, I set up a Novel Restaurants Pinterest Board in 2012 to highlight Chicagoland eateries Kristen visited in Cuts Like a Knife and Every Breath you Take. With Cold As Ice releasing August 1, 2015, the board will soon have seven new restaurants, including Alinea, considered by many food critics to be the #1 restaurant in North America.

Is there a particular meal that stands out for Kristen Conner? More than one! After breaking up with a “sorta” boyfriend she, of course, runs into him when she’s out a week later with a “sorta” date—talk about awkward. In this case it was the Chicago Diner, which sounds (and looks) like a burger joint, but is a hardcore vegan restaurant in Lincoln Park. She insisted on going Dutch treat until she realized it is a cash-only establishment.

But don’t get the wrong idea. Our intrepid detective is definitely a meat-eater, with some almost romantic meals at Mortons and Lawry’s—two legendary downtown Chicago steakhouses—where she can put away as much “cow” as the boys.

Chicago is slowly but surely becoming known as a foodie town, which means that even local specialties, like deep dish pizza, are getting fresh new looks. Is that a good thing? Not to Kristen. She’s old school and the only pizza debate on her mind is Ginos v. Giordanos. (She votes Ginos East.)

So whether you are looking for white tablecloth dining or a hotdog with the works at Devil Dog, be assured, Kristen Conner has been there—and there won’t be leftovers.


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


 Mark “M.K.” Gilroy is a veteran publisher who has worked with major authors and acquired and created an array of bestselling books and series. When not writing Detective Kristen Conner novels, he creates book projects for publishers, retailers, ministries, and businesses as a freelance publisher.

Gilroy's debut novel, Cuts Like a Knife, quickly garnered critical acclaim from national media, bloggers, and readers—and hit #1 at Barnes & Nobel (BN.com). Gilroy is a member of the prestigious Mystery Writers of America. He holds the BA in Biblical Literature and Speech Communications, and two graduate degrees, the M.Div. and MBA.

Gilroy is the father of six children. He resides with his wife Amy in Brentwood, Tennessee.

You can find Mark here:

MarkGilroy.com                    Twitter @MarkGilroy                    Facebook Page


*The Kristen Conner Mystery series has moved to Sydney Lane Press and all three books, including Every Breath You Take and Cold As Ice will launch August 1, 2015. Under Pressure hits the market in February 2016.

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6. FOODFIC: Please Welcome Back Luke Murphy, Author of Kiss & Tell

https://www.goodreads.com/author/show/6627615.Luke_Murphy


Use Food to “Show, Don’t Tell”

I remember when I first started writing—the moment I decided to get serious about writing, to write with a purpose. When I first decided that I wanted to write with the intention of seeking publication, I bought a couple of books on the craft of writing to help improve my style.

One book I bought was Stein on Writing. The book is written by Sol Stein, who is an author, professional editor, playwright and an expert in communicating craft. One of Stein’s major points in writing fiction is to “show, don’t tell” when trying to get a thought across to the reader. So, with my new novel, KISS & TELL, I wanted to show the kind of character Detective Charlene Taylor is, through her actions and the food she eats.

A little about Detective Taylor:

Charlene Taylor is a single, twenty-seven year old women who isn’t a stereotypical lady or cop. She lives a carefree, singles’ lifestyle, makes her own rules, and will stop at nothing to succeed in a male-dominated career. To put it lightly, she’s the screw-up daughter who defied her cop-dad until one day surprised everyone by following in his footsteps.

She has a broken relationship with her family, drinks heavily and loves sex, but she is also very self-conscious about the food she eats. She is very strict when it comes to her routine of exercising and staying fit, so I needed to find a way to show her single, healthy, on-the-go lifestyle through the food she eats.

In order to do this, I needed to find a food that conveys healthy eating habits, but is also quick and easy to access for a detective who has no punch-clock or quitting hours.

I believe that I showed this on two separate occasions. In the first scene, Charlene has arrived home late at night from a crime scene. She’s hungry and wants something immediately before she opens up a file and starts working on the case again. In the second scene, Charlene has just had sex with her on-again/off-again boyfriend, Andy.

Her favorite post-sex food is SUSHI. She has her favorite “sushi place” set as number ONE on her speed dial, ready for quick and easy access. Sushi is a very healthy food, and one that she can eat while reading over her case files.

Sushi is a Japanese food consisting of cooked rice combined with other ingredients like seafood, vegetables and sometimes tropical fruits. Ingredients and forms of sushi presentation vary widely, but the ingredient which all sushi have in common is rice.

The main ingredients of traditional Japanese sushi, raw fish and rice, are low in fat, high in protein, carbohydrates (the rice only), vitamins, and minerals. Other vegetables wrapped within the sushi also offer various vitamins and minerals. Many of the seafood ingredients also contain omega-3 fatty acids, which have a variety of health benefits.

No, I’m not a sushi eater, but my wife is, and I do recognize its nutritional value and how it works perfectly for my main character’s diet.

Charlene Taylor is a sushi lover


 Thanks for stopping back by to share more food for thought, Luke!



Luke Murphy is the International bestselling author of Dead Man’s Hand (Imajin Books, 2012).

Murphy played six years of professional hockey before retiring in 2006. His sports column, “Overtime” (Pontiac Equity), was nominated for the 2007 Best Sports Page in Quebec, and won the award in 2009. He has also worked as a radio journalist (CHIPFM 101.7).

Murphy lives in Shawville, QC with his wife, three daughters and pug. He is a teacher who holds a Bachelor of Science degree in Marketing, and a Bachelor of Education (Magna Cum Laude).

Kiss & Tell is Murphy’s second novel. He is represented by The Jennifer Lyons Literary Agency. For more information on Luke’s books, visit:

AuthorLukeMurphy.com             Twitter @AuthorLMurphy             Facebook Page


*          *          *          *         *


Back text for KISS & TELL:

With the death of her father…

Officer Charlene Taylor has received her dream promotion—working Homicide with the LAPD. Her first case is the high-profile murder of Ken Anderson, a playboy UCLA professor with a haunted past. A mafia kingpin, billionaire tycoon, cheated wife and jaded lover are only a few on a long list of suspects, all with motive and opportunity.

…all hope of reconciliation is lost.

Not only does she feel the pressure from media and her boss to solve her first case, but Charlene must also deal with her father’s murderer, the “Celebrity Slayer,” a serial killer who enjoys baiting her with his knowledge of her life and routines.

Can a rookie detective work two high-profile cases and still keep her sanity?


*          *          *          *         * 

Reviews for Kiss & Tell

“Luke Murphy scores big with this deep psychological thriller. Just when you think you've got things pegged, Murphy serves up another twist. Fast paced and fun, you won't want to put this book down.” 
-Tim Green, New York Times bestselling author of Unstoppable

“An intricately detailed and clever mystery featuring a tough minded but vulnerable protagonist with more than a few demons of her own. The twists and turns kept me guessing to the very end.”
-Christy Reece, New York Times bestselling author of Nothing To Lose

“Luke Murphy’s novel, Kiss & Tell, has lots of twists and turns, and police procedures where the good guy, in this case, Charlene Taylor, is not always good. The characters come to life with suspense, drama, explosive action, and an ending you never see coming.”
 -John Foxjohn, USA Today bestselling author of Killer Nurse



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7. 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 

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8. 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)

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9. FOODFIC: Please Welcome Carmen DeSousa, Author of CREATUS


https://www.goodreads.com/book/show/22521312-creatus-series-boxed-set


Without giving away anything about the Creatus Series, as that is part of the pleasure of reading a new book, I’d like to share with you what Creatus aren’t instead of what they are. And why I felt the need to share their story. And, of course, for the first time anywhere else other than the actual books…What they eat!

I enjoy reading almost all genres, but one of my favorites is a little-known genre called ‘magical realism’. I love when an author can take normal characters who live and work among us, but then give me insight on what makes their character special and why they have a story to tell in the first place.

Whether it’s about psychic abilities, soul changing, or even paranormal activity, the key for me is that it’s believable - or at least plausible in some sense.

Since the beginning of the written word, storytellers have shared myths about supernatural beings. However, over the centuries, these supernatural beings have morphed into tales of vampires, werewolves, and superheroes that are so outlandish I find it hard to pay attention, let alone believe.

Don’t get me wrong; I still enjoy a well-written story about vampires and mythical creatures, but I crave a reason to believe. I want some reasonable basis for the story.

The idea of a person shifting into an animal form that's ten times the size of its human form, or a person having the ability to fly without the required body mechanics, makes little sense to me. But, I can’t discount that since biblical days, stories have amassed about sentient beings with superhuman strength.

CREATUS, from the Latin word meaning 'created' are the reason we believe in fairy tales—and monsters. Superheroes didn't come about by being bitten by a vampire, a werewolf, or a spider. Instead, perhaps the same superior being who created us created them, which brings us to the real questions: What do they eat? Why do the myths insist that supernatural beings drink blood or…ewwww…eat humans?

In the words of my lead male protagonist:

Humans don’t even smell like food. Believe me, if my kind really craved humans, the human race would have been extinct a long time ago.

Think about that! If there was such a thing as an immortal being that was nearly impossible to kill, and it craved human blood…how would we survive? Maybe for a little while, if it was an intelligent being that realized it needed to keep humans alive—to harvest. But if they were bloodthirsty… Well, I think that Daybreakers did an excellent job of showing what would really happen. Gross!!! ;)


Kristina’s mouth turned up a fraction, obviously proud with herself, but she held a full grin at bay. “I always thought you were a vampire or something.”

He cleared his throat, resisting the urge to laugh. “Vampires don’t exist. The dead don’t walk. And if you don’t have a heart pumping blood through your body, you can’t do any of the things that supposed vampires do.” He raised his brow, inquiring if she caught the gist of his comment. He’d always wondered how books and movies portrayed vampires as sensual and erotic when they purportedly didn’t have the necessary body functions required to make such acts possible. You didn’t have to be a doctor to understand that if you don’t have a heart pumping blood through your body, vital sexual organs aren’t going to function properly.


But what if the myths were just of another species, a species that was incapable of tolerating the toxins that come about when grains and meats are cooked at high temperatures? Did you know that? It’s true, the reason that many humans are on a raw food diet. At least we think those people are humans… What if they’re Creatus?


You can download all four books—698 pages!!!—for only
$5.99 on
Amazon.


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



You can find Carmen here:




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10. FOODFIC: Please Welcome Karl Fields, Author of Steths: Cognition

https://www.goodreads.com/book/show/23365665-steths

Steths: Cognition is set in a near-future version of America where a select few truly are judge and jury, hearing cases and deciding on guilt or innocence, as well as punishment.

Devin Chambers is among a rare group of humans with a trait called hypersensitive tympanic syndrome: the ability to hear heartbeats and, more specifically, the emotions within them. All he wants to do is play football, but his abilities as a Steth attract the attention of the Faulkner Academy, a prestigious boarding school. That’s because, in addition to being a school for regular students, Faulkner operates a secret training facility, preparing young Steths for the day they will sit in judgment of others.

Faulkner students are treated like royalty. The dorms have more in common with a five-star hotel, and the cafeteria features linens tablecloths and servers. It’s heady stuff for a guy who comes from a neighborhood where “the primary color is concrete,” and choosing the Faulkner lifestyle should be a no-brainer. But Devin is conflicted, especially when he hears innocence in a death row inmate’s heartbeat, a sentiment no one around him shares.

Each decision Devin makes presents him with another dilemma instead of a resolution until finally, whether the condemned man lives or dies resides with him. At one point, Devin’s stepfather, Marcus, enters the kitchen to find Devin helping himself to a frozen waffle and peanut butter. Marcus points out that this has been “thinking food” for as long as he’s known Devin.

Without giving up specifics (discussion of the Steth training program with anyone not in the program is forbidden), Devin confides in Marcus, and the two have a heart-to-heart over store-bought waffles. It's a far cry from the gourmet fare served up at Faulkner and a key moment in the story, as the stakes have grown incredibly and Devin's actions will have serious implications.

Many of us have a “go-to” food when something has us stressed or sad or anxious. By having this scene play out at the breakfast nook, I thought helped make Devin relatable at a key moment. Also, I was trying to show that despite everything that he’s experienced at the academy, he hasn’t lost who he really is.

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



You can find Karl here:











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11. FOODFIC: Please Welcome Christoph Fischer, Author of In Search of a Revolution

https://www.goodreads.com/book/show/25113498-in-search-of-a-revolution

“Food in a war drama? That won’t be too exciting, will it?” I hear you say. Well, in a way it isn’t at first. Zacharias Nielsen, the hero of In Search of a Revolution gets no real taste of Finnish cuisine when he arrives from Denmark to join the Finnish Civil War in 1918.

He is young and full of enthusiasm and doesn’t mind the Army rations of fish, potatoes and bread, clearly not cooked with much love. For the sake of ideology, he can put culinary pleasures to the back of his mind and happily goes days without much food at all. His idealism easily survives that first crucial test.

After the war he lives with Raisa, a Finnish nurse, who finally introduces him to more traditional Finnish, Karelian and even Russian dishes. Finland had been a Grand Duchy and part of Tsarist Russia which influenced and enriched her menu. In Raisa's hands, Zacharias gets to eat a wide selection of dishes, most memorable are spicy meat stews and grilled black pudding with whortleberries. The cuisine however remains basic, since they are struggling with money.

When there’s no prohibition, they like their drink: beer, wine and vodka.

Raisa uses both, drink and food, to entice Zacharias and try to make him fall in love with her and her wonderful country. He is tempted, but it’s not enough.

All the way through the novel Zacharias misses the Danish pork stews.

“I miss the [Danish] bread the most,” Zacharias laments to one of his Danish friends in exile. “Your mother made the most amazing rugbrød topped with leverpostej,” he added. [That’s rye bread with liver pate]. “We had a cook but she always bought bread, and it was never quite as good as your mother’s.” Home sweet home begins with food and you can take the boy out of Denmark, but not Denmark out of the boy.

When he moves to Karelia the food there doesn’t impress him either (and nor do the politics and circumstances). It makes you wonder why Zacharias stayed in a foreign country with so many political changes and personal problems, and no leverpostej to speak of.

Somehow, however much you adapt, your mother’s cooking is always best.


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


 
Christoph Fischer was born in Germany, near the Austrian border, as the son of a Sudeten-German father and a Bavarian mother. Not a full local in the eyes and ears of his peers he developed an ambiguous sense of belonging and home in Bavaria. He moved to Hamburg in pursuit of his studies and to lead a life of literary indulgence. After a few years he moved on to the UK where he now lives in a small hamlet, not far from Bath.  He and his partner have three Labradoodles to complete their family.


Christoph worked for the British Film Institute, in Libraries, Museums and for an airline. The Luck of The Weissensteiners was published in November 2012; Sebastian in May 2013 and The Black Eagle Inn in October 2013. Time To Let Go, his first contemporary work, was published in May 2014, and Conditions in October 2014. His medical thriller The Healer was released in January 2015.

He has written several other novels which are in the later stages of editing and finalisation.


You can find Christoph here:

ChristophFischerBooks.com                                                 Twitter@CFFBooks
WriterChristophFischer.wordpress.com                         Goodreads      
Facebook Fan Page                                                                    LinkedIin
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12. FOODFIC: Please Welcome Lorna Dounaeva, Author of May Queen Killers

https://www.goodreads.com/book/show/24899255-may-queen-killers


My new novel, May Queen Killers, reads almost like a cosy mystery, but there is a psychological element and a pinch of humour at the heart of the story.

Mystery writer Jock Skone arrives in Fleckford, a small village on the English/Welsh border, where he instantly falls for tea-shop owner Sapphire Butterworth. Not long after they meet, Sapphire is presiding over the village’s May Day celebrations when she suddenly jumps down from her float and flees through the crowd.  Jock runs after her, but is unable to keep up.  Eventually, he trudges back to her tea-shop and a few minutes later, someone throws a brick through the window.

The mystery of the missing May Queen deepens as it is revealed that Sapphire was not the first May Queen to go missing. Jock and his new friend Dylan set out to solve the mystery over endless cups of Yorkshire tea and slices of Battenberg cake.  If you’re not familiar with Battenberg, it’s a light sponge cake made up of chequered pink and yellow squares, cemented with apricot jam and covered with marzipan. 

Sapphire’s tea-shop is 1950s themed, with tea cosies, fancy china and frilly table cloths.  By contrast, just over the road, is the Dragon pub, where Jock is staying. Its landlord, Neil would rather sit and eat a packet of salt and vinegar crisps, than serve his customers. And the only foods on his menu are microwaved shepherd’s pies and chips. I know where I’d rather eat…

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



You can find Lorna here:

 


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13. FOODFIC: Please Welcome Ashley Fontainne, Author of GROWL

https://www.goodreads.com/book/show/24285519-growl

Growl is a paranormal thriller set in the fictional town of Junction City, Mississippi. Southern food plays a major part in the story. In fact, the main character's family owns one of the two local restaurants: Newcomb's Diner. 



Sheryl Ilene Newcomb is only two weeks away from the start of her senior year at Junction City High School. She works part-time at her family's restaurant, is the head cheerleader of the Junction City Cheering Cats, has a steady boyfriend named Dane, and plans to leave the small berg once she graduates. Her grandmother (whom Sheryl calls Meemaw) shares cooking duties at the diner with the oldest living resident of Locasia County, Papa Joe. 



Papa Joe is also the last remaining full-blooded Choctaw in Junction City. His heritage and Sheryl's are key components in the story. The Choctaw belief in skin-walking (the ability to change forms) is at the heart of Sheryl's life story.



One of the major discussions about Sheryl's new abilities happens at the dinner table at her family's home. They are surrounded by fried chicken, green beans, mashed potatoes, fresh tomatoes and chocolate cake as her entire family comes face-to-face with Sheryl’s new duties. The sense of a close-knit family, surrounded by a meal prepared by the hands of those who love her, hits Sheryl’s emotions hard, knowing it will be the last time things are “normal” for those she loves. Once the loving, comfortable moment is over, she drops the bomb on them about how her life, her destiny, will alter their perceptions about the world, and her place in it.



 In another scene that takes place at Newcomb's Diner, southern comfort food is offered to a very distraught woman who found her employer dead upon her arrival at work. When the death of this particular resident is discovered, the southern tradition of bringing platefuls of food to the remaining grieving family members as respects are paid, showcases the comforting abilities of a home-cooked meal.



Since the book also deals with the ability of certain characters to change forms into those of a gargantuan predator, human flesh is also on the menu!


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



You can find Ashley here:

 


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14. FOODFIC: Please Welcome Chris Galford, Author of As Feathers Fall

https://www.goodreads.com/book/show/25182958-as-feathers-fall



In The Hollow March, and its sequels in The Haunted Shadows series, the nation of Idasia is consumed with war. War means famine. It means thirst. It means struggle. Many of the people within are thus not able to count on reliable meals like the ones mentioned below—it is the plotters, the ones left behind, who have time for such extravagance. Rather, for those fortunate enough to find themselves along one of Idasia’s many rivers, a simpler meal of salmon and eggs might make a day or, for soldiers, scavenged berries and hardtack—a dry sort of biscuit that might once have been bread—or a simple repast of soup might have to suffice. By the time of the second novel in the series—At Faith’s End—even that can be hard to come by. Of course, all these people also live at a time when pure drinking water is less common than heavily watered wine—called Ramil—as the alcohol is used to guarantee anything untoward in the water is purged for drinking…

Drink up!

Basically, it can be a little hard at the moment to get a decent bite to eat in the Idasian Empire(follow the link to find a map of the empire for easy reference!). It’s not that the expansive nation suffers from a lack of creativity; just ask the cooks at Vissering Keep, for example. For them, in spite of the conflict ravaging the lands outside (and in fact, in part, because of it), there are no lack of important figures rushing through the premises at all hours, and they come from a people with large and varied appetites.

For these, lunch (Mittagessen, in the native tongue) is the greatest meal of the day, and it is swimming with flavor. It’s good to be the king, but it’s not bad to be a prince, a count, or even a minor lord, either, and here, in the halls of the Count Palatine Cullick, that phrase is brought to fruition in the form of sausages, bratwurst, and nearly everything pork-related braised to roasted, juicy delight. For those closer to the forests, or still with secure trade lines, boar and venison also make for a fine course at times. A smattering of carrots, cabbages, and layered casseroles add a touch of flavor to the side of such meals, but neither honey nor jam are likely too far from the eclectic mix. Coming from a temperate land pulling in its wealth from the great central and fertile plains of the continent, there is no shortage of things to consider.

These folk tend to like to draw out their flavor in more natural ways, though. While honey and jam are fine extravagances for zest, the most popular herbs are milder: parsley, thyme, laurel, chives and nutmeg tend to temper the natural tastes, while the garlic preferred in the southernmost reaches of the empire have yet to spread popularly beyond that coast.

Yet it is worth remembering a nation is not built merely on what those whom have plotted civil war from the highest strata of society digest. Rather, a society is sustained by the people at the ground level—people like the mercenary and exile Rurik Matair, or the soldiers of the Imperial army, as they wage war against enemies both abroad and within. In other words, those folk mentioned at the beginning of this article.

These differences in experience, though, are just the sort of things that add layers to the delectable world of Rurik Matair, the Cullick family, and all the myriad characters caught between them in the struggle for reason and stability in a troubled land. The plotting Cullicks dine on nothing but the finest, while those churning through the effects of their actions have little need for their hearty meals—they are a little more interested in drink, if it could take their minds off the heavy burden of survival for a time.

Hard to believe the world is in the midst of a renaissance, isn’t it? If only things would settle down, the culinary artistry would likely see its own revolution—but one can hardly control what revolutions will come slinking about the door when someone’s opened the bottle of human ingenuity. This is the world to which Rurik Matair finds himself, an exile for a crime he didn’t commit, hungry for a justice he cannot even wholly fathom, and joined in his particular meal of earnest revenge and self-doubt by a band of sellswords unaware of how their petty troubles put them at odds in a conspiracy of old families and the return of old magicks…


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



You can find Chris here:




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15. 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

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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!


 
 
 


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17. 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:








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18. 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:


 




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19. 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.

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20. 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.

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21. 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:






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22. 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:




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23. 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 

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24. 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)



















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25. 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:




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