Tag: food writing

#42 – Valerie Stivers – Write Through The Roof

Welcome to Write Through The Roof, the podcast for writers who want to improve their craft.

Episode 42 with Valerie Stivers – writer, editor & journalist

“The spirit of the book comes alive when you’re cooking from it.”

Episode 42 – Valerie Stivers – Show Notes
  • Personal non-fiction is the favourite or novels if the words are flowing
  • The Muse has to know where to find you
  • Afternoon tea and scones
  • Connections between people – both non-fiction and fiction
  • Training in an old-school newsroom – learning to write concise & communicative copy
  • Time pressure of modern newsroom – erosion of standards in journalism
  • Cooking along with writing
  • “Outrun your inner critic” – from Pat Barker
  • Food styling – the skill of the photographer
  • Ivan Doig, George RR Martin
  • Eat Your Words – The Paris Review Daily

“I want to show other people what’s inside my head.”

“Those years I spent getting yelled at by old newspaper guys were priceless.”

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Feast menu from Return to the Forest

I’m in the process of revising Book 2 of my Monolith series Return to the Forest. Today I’m sharing a menu from one of my scenes. Who doesn’t like descriptions of food and feasts in particular?

It is the solstice ceremony of Sundku held on a hilltop clearing, where the religious community of the Sisters live.  All the local women travel to the Sisterhouse for Sundku to welcome the early signs of Spring, the fading of the long Winter and to seek the blessing of fertility from the Goddess.

They dance, sing and chant around the pyre, honouring the Goddess and once the circle is closed, the women feast. Hungry after their homage, they need a hearty meal.

At the end of winter, fresh food is scarce but the women of the Forest are wise and resourceful. It would insult the Goddess to skimp on food at Sundku.

picnic

Each woman brings her own contribution to the feast. The long wooden table is piled with;

  • Rabbit stew: served in a thick gravy seasoned with pepper berries, slow cooked in a large pot over an open flame. The stew is served in carved wooden bowls.
  • Acorn bread: heavy and hearty, baked from ground acorn flour into loaves. The fire baked bread is coated with a crunchy caramel coloured crust. The loaves are cut into hunks and the women dip the bread into the rabbit stew, soaking up the gravy.
  • Jam cakes: local blackberries are harvested in summertime and preserved in earthenware jars to last throughout the cold winter. The jam cakes are baked with more acorn flour, dotted with dollops of sweet black jam. The cakes are golden palm-shaped discs with a hint of summer sweetness.
  • Red wine – of course

I hope you enjoyed a little view into the food world of Return to the Forest.

Hungry?

 

 

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