Kathleen Flinn's Blog, page 21
June 24, 2014
Tickets on Sale for the fabulous ‘Burnt Toast Makes You Sing Good’ release party
Viking/Penguin and Elliott Bay Book Co. are thrilled to announce the official launch party for Burnt Toast Makes You Sing Good, by author Kathleen Flinn (that’s me!). Join us August 14th atop the Swedish Cultural Center overlooking Seattle’s beautiful Lake Union. Take in sweeping views of the city and mountains, hang out with Seattle’s culinary and […]
June 23, 2014
Recipe for heat: Chilled soup
Chilled soup carries a stamp of posh. “Oh James, prepare the vichyssoise and the champagne for dinner, will you?” The first time that I can recall having chilled soup was as a impressionable 20-year-old college student at the home of a wealthy older man that I was interviewing for a story in the Chicago Sun-Times. His […]
June 22, 2014
Learn to Cook in My Kitchen – Summer 2014
Did you read “The Kitchen Counter Cooking School” and wish you were among the volunteers? Well, here’s your chance. Come build your kitchen confidence in a rare opportunity to take classes right at my very own kitchen counter. I will be offering a handful of classes this summer that will be videotaped and photographed so […]
June 5, 2014
Burnt Toast Makes You Sing Good
“I’m Swedish, which makes me sexy, and I’m Irish which makes me want to talk about it.” That’s the first line from Burnt Toast Makes You Sing Good, my third book debuting this summer on August 18. I’m delighted to report that the first official review from Kirkus is overwhelmingly positive, summing the book up as “a warm, […]
How to Write a Book Proposal in Four Weeks
This summer, I’ll be teaching a four-week Master Class at the Richard Hugo House. Normally, I focus on food writing but so much of what can be said about food writing and the process of story and book development applies to general non-fiction as well. When trying to sell fiction, the industry expects a completed […]
Non-Fiction Book Proposal Course Coming Up
This summer, I’ll be teaching a four-week Master Class at the Richard Hugo House. Normally, I focus on food writing but so much of what can be said about food writing and the process of story and book development applies to general non-fiction that it makes sense to expand my curriculum. When trying to sell […]
May 25, 2014
Recipe: Fragrant salmon cakes with avocado basil sauce
If you live in Seattle, it’s nearly required by state law to eat wild salmon during the summer. Lately, I’ve been grilling more than we need in order to use the leftovers for these fragrant salmon cakes that I developed last year when faced with a pile of leftover salmon after a rained-out BBQ. They’re […]
May 20, 2014
Recipe: Spicy, Garlicky Planked Fish
Pike Place Market in summer reminds me of when I first moved to Seattle back in 1996. Can that possibly be 13 years ago? I’d never lived on the west coast, or in a place with mountains or even one with a major public market. Although I loved to cooked, I’d rarely cooked salmon or […]
May 18, 2014
Reader Q&A: What do you consider essential pantry items?
Do you have a shopping list of what the essentials are when stocking a pantry? I’m exactly the kind of person you wrote for: not a terribly bad cook, but unsure and insecure in the kitchen. I loved The Kitchen Counter School and am inspired to try on my own, but I’m not sure what […]
May 13, 2014
Soylent – The End of Food? Not So Fast…
Before I get into Soylent, I must first tell you about “meat shirts.” You see, my brainy husband, Mike, once semi-joked that Big Food should develop nutrient-laden shirts that a person could wear to absorb their nutrition via their skin, rather than eating. At the end of the day, you’d just throw the nutrient-depleted shirt away. He mentioned this […]
