Shelley Workinger's Blog, page 20
January 5, 2018
December 29, 2017
Please Welcome Tricia Shiu, Author of Please Hold
About four years ago, on a searing Southern California afternoon, I came out to Tricia Stewart Shiu. It was a workday. There was nothing out of the ordinary about the event except for one small detail, which I’ll get to in a second.
She was driving on Pico Blvd. and making a left-hand turn into the Fox Studios Lot, when I sent out the news flash. As the information settled in, she managed to make her way to her parking spot, plod through the echoing NEB (New Executive Building) lobby and up to her reflecting fishbowl of an office. Wandering into the makeshift kitchen, her mind still abuzz, she filled the stainless steel electric kettle from the water cooler, pressed the button and waited for the rumbling boil.
More:
https://bookfare.blogspot.com/2017/12...
She was driving on Pico Blvd. and making a left-hand turn into the Fox Studios Lot, when I sent out the news flash. As the information settled in, she managed to make her way to her parking spot, plod through the echoing NEB (New Executive Building) lobby and up to her reflecting fishbowl of an office. Wandering into the makeshift kitchen, her mind still abuzz, she filled the stainless steel electric kettle from the water cooler, pressed the button and waited for the rumbling boil.
More:
https://bookfare.blogspot.com/2017/12...
December 15, 2017
Please Welcome Jean Knight Pace, Author of Grey Lore
Grey Lore is really not at all about baking. It’s about a girl whose mother dies so she’s whisked away to live with an aunt she’s never met. It’s about a boy who’s lived in fourteen states in the last three years. It’s about wanting to fit in and not fitting in at all. It’s about trying to find your place with people who care. Also, it’s about werewolves (because you were totally getting that from the rest of my description, right?) It’s about a sleepy little town buried in secrets--a town that starts to wake up as Ella and Sam discover things about their pasts and themselves.
But a lot of cookies get baked, too. That’s because one of the main characters, Zinnie, seems to subsist only on cookies and herbal tea. In my first book, Grey Stone, she brought us some amazing Cinnamon Oatmeal Crispies. Here's that snippet from the book:
More:
https://bookfare.blogspot.com/2017/12...
But a lot of cookies get baked, too. That’s because one of the main characters, Zinnie, seems to subsist only on cookies and herbal tea. In my first book, Grey Stone, she brought us some amazing Cinnamon Oatmeal Crispies. Here's that snippet from the book:
More:
https://bookfare.blogspot.com/2017/12...
December 8, 2017
Please Welcome Assaph Mehr, Author of Murder in Absentia
History, Fantasy, and Food
Take one of the greatest empires the world has ever seen. At its peak it controlled vast swathes of land and many different cultures – and their associated cuisines. But what happens when you add a fantastical element to the mix?
Hi all. I’m Assaph Mehr, and I write historical-urban-fantasy – or, as I like to call them, Stories of Togas, Daggers, and Magic. Though set in a fantasy world, the background tapestry is based on the culture of ancient Rome, and to give this world authenticity and richness I do a lot of research in to ancient daily lives.
This, of course, covers food. My protagonist, cheapskate that he is, never passes on the opportunity for a free meal. And when invited to a feast, he very naturally, notes what delicacies were served – together with his somewhat deadpan reaction to them.
More:
https://bookfare.blogspot.com/2017/12...
Take one of the greatest empires the world has ever seen. At its peak it controlled vast swathes of land and many different cultures – and their associated cuisines. But what happens when you add a fantastical element to the mix?
Hi all. I’m Assaph Mehr, and I write historical-urban-fantasy – or, as I like to call them, Stories of Togas, Daggers, and Magic. Though set in a fantasy world, the background tapestry is based on the culture of ancient Rome, and to give this world authenticity and richness I do a lot of research in to ancient daily lives.
This, of course, covers food. My protagonist, cheapskate that he is, never passes on the opportunity for a free meal. And when invited to a feast, he very naturally, notes what delicacies were served – together with his somewhat deadpan reaction to them.
More:
https://bookfare.blogspot.com/2017/12...
December 1, 2017
Please Welcome Carole Brown, Author of The Redemption of Caralynne Hayman
Country cooking for Caralynne Hayman is as common as the West Virginia mountains. A method to keep her sanity in a difficult environment and provide her girls with healthy, homemade food.
Caralynne is angry and bitter over the death of her eleven-year-old daughter, but when Dayne MacFarland re-enters her life, Cara is torn between her determination to render revenge upon the murderer and Dayne's love. Can she have both?
More:
https://bookfare.blogspot.com/2017/11...
Caralynne is angry and bitter over the death of her eleven-year-old daughter, but when Dayne MacFarland re-enters her life, Cara is torn between her determination to render revenge upon the murderer and Dayne's love. Can she have both?
More:
https://bookfare.blogspot.com/2017/11...
November 17, 2017
Please Welcome Jessica Knauss, Author of Awash in Talent
Awash in Talent welcomes you to Providence, Rhode Island, where ten percent of the population can move objects telekinetically, set fires with their minds (or extreme emotions), or observe your thoughts as if they were a TV series. Although this Providence is a fantasy, it’s based on the real capital of Rhode Island, a place I love for all its uniqueness.
You couldn’t experience Providence without Rhode Island cuisine. To start with some of the lingo, Rhode Islanders call milkshakes “cabinets” and pronounce quahog (a local clam; try it stuffed) as if it were spelled “co-hog.” They drink coffee milk made with a special syrup that’s sold right next to Hershey’s, the bread comes from Portugal and is lightly sweet, and some of their best pizza comes from bakeries!
More:
https://bookfare.blogspot.com/2017/11...
You couldn’t experience Providence without Rhode Island cuisine. To start with some of the lingo, Rhode Islanders call milkshakes “cabinets” and pronounce quahog (a local clam; try it stuffed) as if it were spelled “co-hog.” They drink coffee milk made with a special syrup that’s sold right next to Hershey’s, the bread comes from Portugal and is lightly sweet, and some of their best pizza comes from bakeries!
More:
https://bookfare.blogspot.com/2017/11...
November 10, 2017
Please Welcome Peggy Chambers, Author of The Apocalypse Sucks
Molly and Sandra couldn’t be more different. They were once just co-workers, but found themselves relying on each other for survival after the virus took out almost everyone they ever loved.
At first, they lived off the vending machines in the basement of the fifteen-story building where they used to work, and now lived. Of course, it didn’t take long for the supply of Twinkies and Dr. Pepper to dry up. They had to find real food. The shelves were emptying in the stores, and that meant there were other survivors. Soon, they had to get out and find them.
More:
https://bookfare.blogspot.com/2017/11...
At first, they lived off the vending machines in the basement of the fifteen-story building where they used to work, and now lived. Of course, it didn’t take long for the supply of Twinkies and Dr. Pepper to dry up. They had to find real food. The shelves were emptying in the stores, and that meant there were other survivors. Soon, they had to get out and find them.
More:
https://bookfare.blogspot.com/2017/11...
November 3, 2017
Please Welcome Debra Chapoton, Author of Sheltered
Preparing lavish dinners never happens in the old haunted house Ben provides for four homeless teens: Cori, Chuck, Adam and Emily. In the suspense novel, Sheltered, a taste for freedom, acceptance, or revenge is on their tongues more than any other flavor. Packing school lunches with plain old peanut butter sandwiches is a chore left to Emily. Her heart is breaking over Ben when he rents the last room to pretty little Megan. Megan should have been thinking about formula and baby food and how she could regain custody, but that ends up on the stove’s back burner when she falls for Ben.
More:
https://bookfare.blogspot.com/2017/11...
More:
https://bookfare.blogspot.com/2017/11...
October 30, 2017
Please Welcome Eldritch Black, Author of The Book of Kindly Deaths
Unearthly Delights
Greetings, my name is Horasmythe Spindlecleft, also known as the gourmet of gourmets. If you've ever dined in my modest little Inn "The Fat Cobblefoot", situated on the side of the Foggypeake mountains, you'll be well aware of my extensive knowledge of food and of the finer things in life.
By now you've no doubt heard of my infamous twice-fried bat wings and hair of Hackthin tart, creations of exquisite beauty, though I say so myself. Not to mention my highly regarded Doormouse eye on toadstall and very-berry-sherry sauce.
So it's with great pride that I can announce I've been appointed chief scribbler of food reviews for the Grimwytch Gazette. Below are the first of many pearls of wisdom concerning places where weary travelers may sip and gorge upon unearthly delights. Outside of The Fat Cobblefoot, of course. And of places that should be be avoided like Fungal-throat plague...
More:
https://bookfare.blogspot.com/2017/10...
Greetings, my name is Horasmythe Spindlecleft, also known as the gourmet of gourmets. If you've ever dined in my modest little Inn "The Fat Cobblefoot", situated on the side of the Foggypeake mountains, you'll be well aware of my extensive knowledge of food and of the finer things in life.
By now you've no doubt heard of my infamous twice-fried bat wings and hair of Hackthin tart, creations of exquisite beauty, though I say so myself. Not to mention my highly regarded Doormouse eye on toadstall and very-berry-sherry sauce.
So it's with great pride that I can announce I've been appointed chief scribbler of food reviews for the Grimwytch Gazette. Below are the first of many pearls of wisdom concerning places where weary travelers may sip and gorge upon unearthly delights. Outside of The Fat Cobblefoot, of course. And of places that should be be avoided like Fungal-throat plague...
More:
https://bookfare.blogspot.com/2017/10...
October 27, 2017
Please Welcome Jeffrey Beesler, Author of Speed Demons
Hey, Shelley! Thanks for hosting me today on your blog! Hello, everybody. I’m Jeff, here to discuss the foods featured in Speed Demons. So, without further ado, let’s get right to it.
Speed Demons takes place in a small town called Helensview. My characters can be found eating at two different locations in that town. One place is called the Eat’N’Grease, a small diner that doesn’t get much business these days as something mysterious has happened to most of the town. As you might guess, the Eat’N’Grease Diner features foods like eggs, sausage, hash browns, fries, hamburgers, and just about anything that drips grease all over you. One scene finds Chase Weaverson, the main character, eating cherry cobbler as he tries to figure out what’s going on.
More:
https://bookfare.blogspot.com/2017/10...
Speed Demons takes place in a small town called Helensview. My characters can be found eating at two different locations in that town. One place is called the Eat’N’Grease, a small diner that doesn’t get much business these days as something mysterious has happened to most of the town. As you might guess, the Eat’N’Grease Diner features foods like eggs, sausage, hash browns, fries, hamburgers, and just about anything that drips grease all over you. One scene finds Chase Weaverson, the main character, eating cherry cobbler as he tries to figure out what’s going on.
More:
https://bookfare.blogspot.com/2017/10...
