It's Fall. Let's Read. Let's Write. Let's Eat! Part v

Well, this is the last post in my writing paired with food series--the last one until next harvest season, that is. And this week I'm really excited to welcome another good friend.





L.K. MADIGAN writes good, very good, EXCELLENT books. Her latest, THE MERMAID'S MIRROR is no exception.  Here's what another very fine author says about this book: "A poignant, enchanting story about a girl's search for her true self. I love L. K. Madigan's dreamy, fairy-tale-like underwater world." Malinda Lo.



And you will too. Here's a slightly salty taste of what's in store when you open The Mermaid's Mirror and read. 





     "She was too tired to struggle to the surface again. She was not even sure which direction was up. She knew she should try to remain relaxed in order to surface. Now it felt strangely comforting to relax and allow the boiling waters to toss her. Black dots danced at the edge ofher vision.

     I wonder if I'm going to die, she thought, but there was no longer a sense of panic to the ida. This is where Dad almost died.

     At that moment, Lena felt something touch her arm, then a hard object was pushed into her hand. She clamped her fingers around it automatically.

     Before she even had time to wonder about the object, Lena felt two small hands grasp her beneath the arms and pull her out the the deadly grip of the Cauldron." 





Wow!





Below is quick snapshot of L.K and me last year at her debut book signing for FLASH BURNOUT at Books Inc. in San Francisco.  This book won her the William Morris Award. Congratulations again and your fans are looking forward to that next super book.





So now about this food thing . . . What else would go with The Mermaid's Mirror if not a tasty fish of some sort. Here's one of my favorites





Grilled Snapper with Salsa





Make this salsa a day ahead:

1 red, green, or yellow bell pepper

1 jalapeno pepper

2 lg. tomatoes, chopped

1/2 med. onion, chopped (I like sweet whites.)



I'm no Snapper!
3 Tbs. chopped cilantro

1/2 lime, juiced

1/2 tsp. salt (I like Kosher.)

1/2 cumin





Roast whole peppers either on barbecue or center rack of 400 degree oven.About 10 min. Skin should be blackened or split so it peels easily. Let cool. Cut in half, seed and stem. In food processor puree all ingredients to a sauce. Chill overnight.





Rub fish with salt, pepper and lime juice. Barbecue or broil until flaky. Top with warmed salsa. I usually have enough to use cold on chilled cooked shrimp. Yummm.













Sliding on the Edge, C. Lee McKenzie, WestSide Books, Spring '09