On this very impromptu Literary Cooking Adventure, I had a sudden craving for French Toast that really couldn’t be denied. Breakfast is one of the few meals that I get to enjoy as I’m usually going to work or am hip-deep in a project and am entirely engrossed for the remainder of the morning. I decided in lieu of several things to celebrate this month (namely my fourth book being put in print!), that a wonderful stack of French Toast would be just the right thing. Even better? I matched them up with some chocolate chips and blueberries for a very berry Mainer breakfast extravaganza!
As tribute, I decided to dedicate this Cooking Adventure to the supremely skilled author, Oscar Wilde, and one of his well-known short stories, The Canterbury Ghost.
Below are the simple directions for making a stack of your very own delicious Chocolate Blueberry French Toast!
It was hot in the city that night; hotter than any day I could remember. I was just closing up the office. It had been a hell of a day and all I could think about was settling into bed and finally catching some sleep. Just then, there was an unexpected knock at my door. I called for them to come in. And there, standing in my door, was the most handsome pizza I’d ever seen in my entire life.
Really though. I think I’ve found my new favorite pizza. Pear Bacon pizza sounds kind of strange, yes, I’ll admit. But, it is mouth-watering, sweet and savory and perfect in every possible way. This sauce-less, artisan pizza was probably one of my favorite literary Cooking Adventures to date. I’ve made it three times now!
Owing to the fact that this was the first time I’d made it, there were a few hitches along the way. In a tribute to Raymond Chandler’s “Farewell My Lovely”, I sauntered into the kitchen and took up my knife and rolling pin, ready to investigate this decadent pie.
Check out the full instructions below on how to craft this Pear Bacon Pizza for yourselves! You can find the original recipe that inspired this one over at Recipe Runner!
On this week’s Literary Cooking Adventure, I decided to pay tribute to William Goldman’s masterpiece “The Princess Bride” by concocting a sweet and delicious Snickers Pie. Watch as I encounter AOUS (apples of unusual size), match wits with an over-sized tub of whipped cream (which is Sicilian at heart), and discover that Snickers candies really are the definition of true love.
After an arduous journey across treacherous terrain, I found myself at my destination: the mountains of madness…and cauliflower.
This week on Literary Cooking Adventures, we’re celebrating H.P. Lovecraft. Watch as I take on what should have been a simple recipe for a cauliflower casserole, negotiating challenging obstacles and insanity in the forms of unbreakable plastic wrap, never-ending water drainage, and the most dangerous of all: the monstrous kitty Cthulhu!
I snagged the original recipe from the Food Network website. Although mine looked nothing like the photo they put up, it still tasted great and I’d definitely make it again.
Want to make this delicious recipe for yourself? Check out the ingredients and directions below!
In the dark and winter-ruled city, I had grown mad from the snow, and the darkness and the cold. I needed to feel refreshed, needed some hint of spring to remind me that the world needn’t be constantly swept in shadows…
Ahem. Well…that is…I decided to leap into action and make some lovely grilled fish tacos on a dreary March day a few weeks ago and they were SUPERB! In a tribute to Frank Miller’s Sin City graphic novels, I donned some makeup, slicked my hair back, and got to work in the kitchen. I dealt with a rather unforgiving lime that was not in the mood to be juiced, some frozen fish trapped in a bag that wouldn’t open, and of course, battled the all powerful grill pan as it viciously spat oil at me.
All in a days work though. The fish tacos were wonderful.
Yes. It’s that time of year again. Easter is the quintessential time of year to make the well-known “deviled eggs” dish. For years, I’ve enjoyed my mom’s, my grandmother’s, and my brother’s deviled eggs, never imagining the complexities of slicing an egg in half, mashing its yolk to death with a variety of spices and mayo, and then redepositing said yellow mashings back in the cavity… In fact, that doesn’t sound very tasty at all. But when it came time for me to attempt this disconcerting dish for Easter, I mumbled a quick “psht” and went to work. ‘Easy,’ I thought. ‘It’ll only take five minutes.’ That…was a stupid thought.
It’s been several months since I’ve done a proper update blog, so I wanted to just sit down, listen to my Haddaway, and give you all an idea of everything going on now. Yes… I’m listening to 80’s music. Don’t judge.
BRAND NEW WEBSITE! Yes, if you haven’t been over to the website in a while, go check it out. I’ve changed the domain name back to www.monstrumchronicles.com and have simplified the layout. It looks cleaner, it’s easier to find information, and it looks much more professional. I’m pretty satisfied with it. I’d still like to get a character page up for some of the main characters in The Monstrum Chronicles but that may take a little while.
While stumbling across the internet as I often do in search of new and wonderful recipes, I happened upon one for some delicious sweet potato, bacon turkey burgers. I mean…how have I been existing without such a marvelous concoction as this in my diet? There’s bacon IN the burger! I had to give it a try.
A Special Cooking Adventure for “National Pancake Day”
A rather late entry for the day, but I just had to get this special Literary Cooking Adventure up before going to bed. I cooked, filmed, edited, and uploaded everything this evening and now I’m dreadfully tired. Still, a couple of chocolate chip pancakes really hit the spot this evening, plus I still have batter for many many more in the days to come. That’s what I like to think about. Tomorrow, when I get up on yet another cold and snowy morning, at least I’ll have pancakes to look forward to.
It’s elementary! I ran across a delicious-looking recipe a few weeks ago for Bourbon Brownie Petits Fours which I couldn’t pass up. I ended up tweaking the recipe a tad by using Kahlua instead of Bourbon and substituted some actual coffee for some of those coffee crystals. I ended up sharing several with people at work who told me “they’re the best brownies I’ve EVER had”. Sounds like it was worth all the work to me!
While the end result on these petits fours was grand, the process to create them ended up taking most of the afternoon (filming certainly added to the time). When I was finished, the entire kitchen was coated in chocolate (as was I), and the sink was piled high with dishes. And then, I discovered I was pronouncing the name of the dish wrong. As I said in the video, “I’m a writer. I took French in school. Pathetic.”