Tuesday, August 6, 2013

The Phony Housekeeper in 13 Steps


Back in the day, one of my favorite “cheat” cookbooks (as opposed to the real deal like Julia Child) was The Phony Gourmet by Pam Young and Peggy Jones (still available at http://amzn.to/142Nx0Y ) Their sassy, familiar tone filled with family dynamics made the book fun to read, and the food was pretty darn good, too.

The philosophy was that you could fool people into thinking that you were a better cook than you were and/or that you spent days preparing the repast when in fact you whipped it up in minutes.

What’s not to like, right?

One morning in water aerobics, some of the ladies were talking about household cleaning cheats. It sounded like a topic many of us could relate to: The Phony Housekeeper.

In my culinary mysteries series (Mission Impastable out this summer from Oak Tree Press), Gina is the compulsive one who cleans just because; Maria cleans out of habit; but Alli isn’t so drawn to the domestic duties of cleaning. Oh, she doesn’t kick piles of clothes out of the way--well, not often--but she sees little need to dust something because it will just get dusty again. Same with her bed--in only a few hours it will be messed up again, so why bother.

I kept a cartoon on my bulletin board for a long time:

         Clean and Hide--another example of when two different words
mean the same thing.

I think Alli would like these 13 “Phony Housekeeper” tips culled from my own and others’ experiences:

“I never put the vacuum cleaner in the closet. It stays by the front door. That way, if unexpected guests drop in, I say, ‘I was just getting ready to clean’.”

“If I have company coming that includes tall people, I clean the top of the refrigerator, otherwise, leave it. Nobody will know.”

“I’ve been known to put all kinds of stuff in the oven and dishwasher to stash them until after company leaves. But don’t forget them and run the appliance. I’ve lost some good magazines that way.”

“I keep a can of furniture polish and a rag on a table in the living room. If somebody comes to the door, I tell them they interrupted my cleaning.”

“If the house looks tidy, it doesn’t have to be clean. People assume it is.”

“I throw stuff in the shower and pull the curtain. Voila! Instant clean.”

“I spot clean the floor rather than mopping the whole thing. I look for spots and wipe them with a wet paper towel.”

“Have you ever stuffed clothes that need folding  under chair cushions. It works if you only have a few pieces and somebody shows up at your door. Once I looked for a blouse for three weeks before I remembered where it was.”

“I blow dust off surfaces on my way to answer the door.”

“I answer the door with a cleaning rag and bucket in my hand so it looks like I was interrupted.”

“I keep a little spray bottle of Mr. Clean behind a shelf door. I spray each room with it and it smells like I just finished cleaning.”

“I have a pretty basket in the living room. When the doorbell rings, I throw big stuff, like toys, into it and cover them with magazines.”

“I never apologize for how the house looks. I ignore the dirt and clutter, and then my guests must, too.”

What are your Phony Housekeeper Tips? Or, are you afraid to share them so we all know?

Wednesday, July 31, 2013

But That's Your Story Idea


Authors, have you noticed how people give you story ideas? “Oh, you’re a writer. You should write this story about . . .” Fill in the blank.

Like I am not inundated in my head with story ideas already! Should I be insulted? Do they think I am out of ideas?

When I respond, “But, that’s your story. You should tell it.”

The protests begin. “I’m not a writer.”  “You could do it better.”  “No, I am giving it to you.”

And sometimes, you know, they’re pretty dang good. And I might choose one or two of them to develop. But what’s the protocol?

I decided I would recognize the source of the premise or story strand in the acknowledgements section. That seems fair to me. After all, it’s not like a premise is the realization of the story. It’s the germ, the yeast, the focal point. But that’s a long way from a novel.

Recently, someone was responding to a FB post about a book release. Her comment was that she had a story idea but found a book in which someone else had already written it.

Are you kidding me?

A story premise (and there is a finite number of them, btw) can take so many twists and turns. That is a huge part of the planning process for me--the “what if’s” I generate and spin out. Brainstorming with someone for her novel is great fun for the same reason. Love it!

So don’t tell me someone wrote your book. The characters you choose and their reactions and interactions would be unique to you and your storytelling. The obstacles you put in the way are your plot points. When you put it together, no one would write your story in your way.

So, Doug, thanks for the idea about how a killer could throw off the police investigation because of a DNA change due to a concealed blood transfusion.

And, Sandy, love the idea of writing a play with two seniors discussing their medical marijuana misadventures over lunch.

I think I’ll put those on my to-do list. Let me take you two to lunch when they are blockbusters. It’s the least I can do! Truly. The least.

Monday, July 22, 2013

Beautiful Food--NOT!


I had a conversation recently with a fellow author/personal chef/cooking-school-trained friend about food presentation. (By the way, if you haven’t read Carolyn Hughey’s books you are missing out on some tasty treats!)

I was whining about how my food tasted okay, but that the “plating” (as the cooking shows call it) was mediocre on a good day. Let’s not talk about the bad days! Shudder!

I just sort of slop it onto plates and platters and bowls and hope people don’t notice because it smells so good. See, I think if I overwhelm one sense that deadens the others.

Carolyn pooh-poohed me. Of course I could do it. It consisted of a few simple techniques and an understanding of color, texture, and proportional sizing. I do get it--intellectually--but I can’t do it. I am convinced plating is a specialty area in the realm of art. Food porn at its best. I am not at all artistic.

Have I ever done a coulis? Well, inadvertently, I guess, when the chicken juice dribbles on the plate, though that is not technically a coulis. And I am known for the powdered-sugar brownie plate--but that is lack of aim, too.

 I am thinking of having Alli and Gina deal with this in one of the cooking classes they teach in Prime Rib and Punishment. I can just imagine Alli giving the students directions on how to plate and then being challenged by one to show them not tell them. (Sound familiar, Authors?) A huge advantage to being a personal chef is you leave the prepackaged food for the client to “plate”.

At my house, we mostly avoid the issue of plating by serving company buffet style! Voilà! No one need know my little secret. Shhh!

Thursday, July 18, 2013

MJ and Me


DH says he hopes the NSA never does an analysis of my computer searches. Undetectable poisons. Airport security breaches. How to fool a lie detector test. And more recently, marijuana types and how to grow and cook with them.

I tell him to stay alive, and it shouldn’t be an issue. Seriously, do I really believe the government is watching us all the time? (Uh, given recent revelations, maybe so.)

Still, I have an alibi, right? I can show them manuscript pages and book contracts and blog posts. I’m safe. I think. For now.

Who has time to worry about that stuff anyway? I don’t write thrillers (yet); I write cozy culinary mysteries. Book three in my series is re-titled (Thank you Author Carolyn Hughey) Pot Luck.

Here’s the premise as of now:
AZ and other states have medical marijuana laws so Alli and Gina whip up some ganja/MJ/pot recipes, much to Gina’s despair. They have a client who needs to ingest rather than inhale her marijuana prescription, and they come up with recipes for her. Alli sees making mixes to sell as a way to supplement their income because they are still struggling personal chefs.

Alll re-establishes a friendship with a local medical marijuana provider, a friend from HS days (Mostel from book two) and his grower. When the grower ends up dead of a heroine overdose, Alli doesn’t believe it and seeks to solve the mystery. She is sure someone killed Seth instead of it being an accidental drug death, but is it the HS friend, a local druggie known for petty thefts, a rival provider, a doctor known for generous prescribing, or the political crook who has a lot to lose if his addiction is made public?

In this book readers learn why Alli is reluctant to make a commitment to Evan. She doesn’t want him to know a secret she has carried for years. Also, Alli’s brother is released from prison after helping the police in Prime Rib and Punishment. She finally realizes Cal is unredeemable, and that he lied about knowing where her family is.

Alli is on the search for tasty mix recipes that she can add MJ to. Of course she’ll do brownies. Any other suggestions for her?

Thursday, June 27, 2013

I Heart My Slow Cooker(s)


Okay, I still call it a “crock pot”. So sue me. I bought a crock pot decades ago when there was only ONE kind of slow cooker. And it was called a crockpot. For me it’s sort of like the folks in Georgia, while I was attending school in the late 70’s/early 80’s calling every soda pop a “coke”. Or, don’t we all say “kleenex” when we know we’re supposed to say “tissue”?

Rival called it a “Crock-Pot” in 1971, and I had to have one. Mine was avocado green. No removable ceramic insert here; I carefully washed it avoiding getting water into its innards.

What a joy to come home from a long day in the classroom to the smell of a delightful dinner waiting for me. Ahh!

Fast forward quite a few decades. Now we have “slow cookers” made by a variety of companies. And it is still one of my most used and valued appliances. So much so that I have four of them in various sizes. And, yes, my avocado baby still cooks away for me.

However, since I have two houses, the crock-pots reside two to a home. At home two, when my really cheap (not Rival) brand slow cooker died most inconveniently while not-cooking dinner for guests, I went looking for another smallish one to replace it. I only have the one avocado one, and it stays put at house one.

At the store, I discovered that just as portion sizes in restaurants have ballooned out of control, so, too, have slow cookers. So now I have two large ones. Bleah!

So today I ordered a small one. Amazon will deliver it to me for more than the cost of the appliance. Still . . . When a girl needs a smaller crock pot, she’s gotta have one.

Here’s a recipe I have made a lot in both large and small slow cookers. It’s been around for a while, and I’m not even sure who did the original recipe. I believe it was Betty Crocker. People always clean it out my crock pot when this is on the dessert menu!

Hot Fudge Sundae Cake (serves 6)
1 c flour                                                2 T oil
½ c sugar                                              1 t vanilla
2 T cocoa                                              ½ c nuts to batter
2 t baking powder                                 ¾ c brown sugar
½ t salt                                                   ¼ c cocoa
½ c milk                                                1 ½ c hot water
                                               
Pam a 2 ½-3 qt slow cooker. Mix together first five ingredients. Stir in milk, oil, and vanilla until smooth. Add nuts.
Spread batter in bottom of slow cooker. Mix together brown sugar, cocoa, and hot water until smooth. Pour over batter.
Cook 2-2 ½ hours. Let cool for 30-40 min with lid off. Serve with whipped or ice cream.

Thursday, June 20, 2013

Entomophagy Recipes


Over at Janet Greger’s blog (http://jlgregerblog.blogspot.com/2013/06/bugs-for-dinner.html ) I guest posted about why we should eat bugs. They are a highly nutritious, sustainable, safe food source that Americans, for the most part, haven’t embraced yet. But think back ten years ago. Were you a sushi eater or did the thought of raw fish turn your stomach? Fast forward, and today towns of any size at all have at least one sushi bar.

Bug cuisine could be in your future, too!

Why is it that we haven’t embraced entomophagy before now. After all, over 2,000,000,000 people use insects (oh, and worms, too, but that’s another column) as a primary component of their diet. From larva to adult, people relish bugs. No, I don’t mean pickle them, but I suppose you could. Hmm.

I blame Hollywood for the bias against entomophagy.

In so many scifi movies, insectoid creatures are the bad guys trying to take over Earth. I suppose they think it’s easier to accept killing something so removed from us taxonomically. Whatever. Between Hollywood and all the pest removal commercials I suppose it makes sense that we’d view insects as enemies and not a food source. When did you last see a movie when cows tried to take over the world or a pest service offered to remove unwanted pigs from your house?

But, seriously, the world is projected to be over 9 billion people by 2050, so we will have to double our food supply. We cannot feed that many people with a mammalian-based food source. People are already starving all over the world.

So, to get you convinced, I am including some articles/books to read and some recipes for you to try. Alli Wesson, my “Dinner is Served” protag is doing her bit. In book two of the series, Prime Rib and Punishment, Alli directs her cooking school students to create a tasty insect-based dish for any part of the meal--appetizer to dessert. This doesn’t go over well with Head Chef Fournier. But Alli confronts him in one of their legendary clashes that supports the police’s notion she must have killed him. She just wanted to bring the school into the 21st century. Sheesh!

Anyway, crickets and grasshoppers are touted as “gateway bugs” to get you started with an insectoid cuisine. But branch out. Be like Alli. Try something out of your comfort zone. More bug recipes are on a page (right hand column) on this site. Just because “All Recipes” and “Cooking Light” don’t have bug recipes--yet--don’t let that deter you.

These two recipes from the Iowa State University Entomology club were featured on Jay Leno’s Tonight Show. Now how respectable is that???

Chocolate Chirpie Chip Cookies

  • 2 1/4 cup flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 12-ounce chocolate chips
  • 1 cup chopped nuts
  • 1/2 cup dry-roasted crickets

Preheat oven to 375. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, combine butter, sugar, brown sugar and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture and insects, mix well. Stir in chocolate chips. Drop by rounded measuring teaspoonfuls onto ungreased cookie sheet. Bake for 8-10 minutes.


Mealworm Fried Rice

  • 1 egg, beaten
  • 1 tsp. oil
  • 3/4 c. water
  • 1/4 c. chopped onions
  • 4 tsp. soy sauce
  • 1/8 tsp. garlic powder
  • 1 c. minute rice
  • 1 c. cooked mealworms

Scramble egg in a saucepan, stirring to break egg into pieces.
Add water, soy sauce, garlic and onions. Bring to a boil.
Stir in rice. Cover; remove from heat and let stand five minutes.

If you have a favorite bug recipe, or if this whole idea just bugs you, leave a comment. Bon appétit!

Books about Edible Insects

-Man Eating Bugs by Peter Menzel & Faith D'Aluisio

-Eat-A-Bug Cookbook by David George Gordon

-Creepy Crawly Cuisine by Julieta Ramos-Elorduy, Ph.D.

-Entertaining with Insects by Ronald L. Taylor

List of edible insects   http://edibug.wordpress.com/list-of-edible-insects/

The Food Insects Newsletter   http://www.hollowtop.com/finl_html/finl.html

Native Americans Edible Insects Page  http://www.manataka.org/page160.html

Wednesday, June 5, 2013

What's in a Name?


When it comes to titling books, authors are all over the place. Some authors narrow the choice down to a few options and ask their affinity groups and/or fan base to help select the title. Other authors toss out the premise and ask for suggestions for titles. Some wait until the book is done, expecting the completed novel to name itself after all that intense work on it. Some authors have a great title, and they let the story unfold around it.

One thing all authors acknowledge is that naming your book is one of the most important elements of novel writing. It’s the first thing any potential reader sees first. They don’t read the blurb first then look for the title. The title grabs them (or not) so they pick up the book to read the blurb (or not). What’s in a name? a lot! Despite Shakespeare’s argument to the opposite, authors know book names matter.

I am one who does not struggle finding titles for my work. Which is not to say I don’t struggle with writing. I have demons I wrestle that other writers put down with ease. No, I am just saying, gratefully, that at least I don’t have titling issues to contend with as well.

Some of my titles are pretty pedestrian. Lucinda is the title character in my historical fiction in two time periods. Land’s End is the name of the condo complex where my short story anthology unfolds. But the real fun of naming is with my two culinary mystery series.

For some reason, many culinary mysteries are puns. It adds an extra fillip to the story. Diane Mott Davidson’s Goldy Bear series includes titles like Dying for Chocolate, Cereal Murders, Chopping Spree, and Main Corpse. What’s not to like for a foodie and a mystery lover?

Being a word guy, punny titles appeal to me on several levels. Son Brooklyn jokes that I should auction off some of my culinary mystery titles since I can never live long enough to write them all. He thinks that might net me more income than the book royalties. Gee, thanks, Kid!

But I’m not going to do that. Here are titles I know I’ll use and some I can’t live long enough to use. Help yourself. I’ll look forward to reading what you come up with if you write a culinary mystery, too.

Plan to use for “Dinner is Served” series:
Mission Impastable     
Prime Rib and Punishment
Cooks in the Can
Peas Porridge Pot       
The Taming of the Stew
Tequila Mockingbird
Grape Expectations
Glazed and Infused
Roux the Day
Case of Syrah, Syrah
The Holy Grill
Bone Appétit 
Fried and Prejudice



Plan to use for “For Everything a Season” series”
Mint to Be
Thyme to Die
Sage Advice
Arsenic and Old Mace
Down by the Bay Leaf
Cumin to Me
Broken out in Chives
Gingerly into the Night

Parsley, Sage, and Rosemary Time



Help Yourself:
Romeo and Julienned
King Sear
Hamlet
Midsummer Night’s Cream
Measure for Measure
O, Jello
Much Ado about Noshing
The Berry Wives of Windsor
Crumb What May
That’s a Moray           
Dressed to Kill
Chop to It
An American Pie in Paris
Peppered with Shells
Flaxible
Tunanight
Take with a Grain of Salt
Dead and Butter
By Hook or by Cook    
Borne and Bread
Fry, Fry Again
Garden of Eaten
Refry Gravity 
Serial Griller
Bashed Potatoes
Good to Grate
Veg Out
Rye, Rye Again
Cream a Little Cream of Me
Boxed Up
Ryes and Shine
I’ll See You in My Creams
Butter Off Dead
Under Lox and Quiche
Wrapsody in Blue Cheese
Lick It to Me
Porky and Buns
Dough, a Dear
In the Lick of Thyme
A Steak in the Heart   
A Spoonful of Sugar
Grilling them Softly
Easier Fed than Done
Pitcher Perfect
Fat or Fiction?