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Category: Recipe
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Eat This While You Read That: Ryk Spoor
When I asked Ryk for a dish, he sent me not just one, but two recipes. You make one to make the other. It took me quite some time to get ’round to making it, and part of the reason was the ingredient pictured above. Habanero peppers… But before I get into the recipes, let’s…
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Eat This While You Read That: Clair Kiernan
When I originally got the dish and title from Clair, I planned to have this post appear close to Halloween. Well, I overshot a little. But zombies are in season year-round, right? And then when I tell you that even the resident curmudgeon read this book and pronounced it a bit of good, light fun,…
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Eat This While You Read That: Pam Uphoff
Yes, it’s Sunday. No, I haven’t lost track of the days. What happened is that on Wednesday, the usual ETWYRT day, the blog was down. So here it is, and this coming Wednesday will be Clair Keirnan’s dish. When I asked Pam for a dish for the series, she came back and told me that…
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Darkside Cookies II: The Prequel
When I started work on the perfect recipe to lure people to the dark side with cookies, I knew it might take a while to get it right. By working off the base of known-to-be-yum recipes, I managed it in two tries. It’s not that the first recipe attempt was bad. In fact, the First…
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Darkside Cookies
If you hang around with science fiction fans (of any flavor) you will inevitably hear a certain phrase. It’s always offered up with giggles, or a leer, or… Come to the Dark Side, we have cookies! Being a geek, and a foodie, when the First Reader made a joke about the dark side having better…
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Eat This While You Read That: Lou Antonelli
When I asked Lou Antonelli for a story and a dish, he did something no other author has… he paired a story with the dish. Irredenta, which you can read here for free, is set on a colony world which has roots reaching back to Old Earth’s northern Italy. Perfect to read while you cook…
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Eat This While You Read That: Lars Walker
I’ve enjoyed Lars Walker’s work for years, reading his impeccably researched books about Vikings and the Norsemen first from Baen, and now his Indie works. Although his work is rarely light, it is compelling, thoughtful fiction that still manages to blend action with philosophy and create stories I want to read. I was a little…
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Tiramisu
This isn’t my recipe, and I didn’t tinker with it (much). I played it (almost) straight, and got exactly what I wanted. The beauty of following a precise recipe is that you know it’s going to come out all right. Fluffy, light, delicate, a touch of bitter to offset the rich sweetness. Tiramisu continues to…
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Rice: Part One – the Basics
The First Reader posted a funny on facebook: other people may be wine snobs, or scotch snobs, but my wife is a rice snob. Well, I am. We’d been talking about a Thai restaurant we’d visited a while back, and why I wouldn’t go back to it. We were served American medium-grain white rice, overcooked,…
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Eat This While You Read That: Jason Cordova
I won’t even pretend to understand the whole Kaiju thing. Giant monsters from the deep with no basis in biology? Hey, it’s science fantasy, I can roll with that. The stories are entertaining and anyway, they are more about the big BOOMs and stompy feets, and the brave souls fighting off the terrors that have…
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Eat This While you Read That: Tom Rogneby
I didn’t realize when I asked Tom for a dish for ETWYRT that he also food blogs. Which makes sense, really, I know a few authors, like myself, who are rather fond of this food thing, and putting things in our mouth, especially tasty things. Tom, being a father, makes foodstuffs for his baby bears…
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Chicken and Waffles
After a long day of homework, under pressure for a triple deadline on assignments, I decided that I would cook dinner for relaxation. I like cooking, and after sitting at my desk beating my head against math (mostly. At this level Chemistry, Physics and Calculus is ALL math) for the better part of a day,…