Friday, July 18, 2014
Friday, March 28, 2014
|The recreated general store at Old Sturbridge |
Village--note the barrels
The problem is, “common crackers” are no longer widely available. You know, the kind general stores kept in barrels by the counter? Nabisco used to make them, but they stopped a while ago. (The Amish recipes all seem to want to use Saltines, but that’s not the same thing.) I did track down one source: the Vermont Country Store. And they shipped the crackers out the next day. I now have enough for several batches of Cracker Pudding.
The next Orchard Mystery, Picked to Die, won't be published until October (and I don't have a final cover yet), but here's the most recent one, Golden Malicious:
Since this story includes an insect infestation and the US Department of Agriculture appears in the book, this will be a raffle item at the Entomological Society of America annual meeting. Who would have thought!
Friday, November 8, 2013
Shoot, this recipe is just too easy! A grand total of seven ingredients. The hardest part is finding smoked paprika (but you can’t substitute the regular kind).
A word on shrimp. My husband and I have often chat with the woman who staffs the fish counter at our local market, and we eat seafood at least once a week. They sell shrimp there, both raw (shell on) and cooked. In an adjacent case, they sell bags of frozen shrimp. Guess what: it’s all the same shrimp. The bulk shrimp are shipped to the store in large bags, and they’re frozen. For the fresh shrimp, they’re thawed in-store.
|Cleaned and ready|
Stir in the other ingredients and cook, turning the shrimp once or twice, until the shrimp are pink—just a few minutes.
Serve over rice/pasta. Garnish with parsley if you like.
See? Told you it was easy. One bonus: the combination smells wonderful even before you start cooking!
|Coming November 22nd|
|A New York Times bestseller!|
Friday, November 1, 2013
But the festivities aren’t quite over yet, because today, November 1st, is All Saints’ Day, and the next day, All Souls' Day—and of course there is food involved. The event dates back to either 609 or 610 (maybe), and Pope Gregory III (731-741) made it official. It also happens to fall on the Celtic holiday of Samhain (pronounced “sow-en”), which marks the last harvest and the beginning of winter, when you’d count your herds and tally up your food supplies, maybe light a bonfire or two on the local hilltops. And since Samhain was the time of the year when beings and souls from the Otherworld could pass into our world, of course you’d make a feast for the souls of your dead kinfolk, and tell stories about them. (But watch out for the fairies, who could steal a soul away—make sure to leave them a snack on your doorstep.)
|Dough, with my Victorian hand-turned rolling pin|
|Meet my new Irish cookie cutter!|
|This includes my new short|
story, "That Other Woman."
Available in November.
Friday, October 18, 2013
|Ox in the apple tree|
1 Tblsp baking powder
1-2 tsp of cinnamon
½ tsp of cloves (or more if you like)
½ pound of butter, softened
2 cups cider
One pound of raisins or currants (I usually soak these for a few minutes in
boiling water to soften them up)