Happy Friday, folks! It’s the last day of Emu’s Debuts launch week for All Four Stars, featuring a recipe for “Amazeballs” by Megan Morrison! Yum! And in case you missed them, there was also an interview with cover artist Kelly Murphy (featuring alternative cover sketches!) and a hilarious compendium of Emu kitchen disasters. Comment on any post for a… Read more »
Foodie Kidlit Friday
The ALL FOUR STARS blog tour – stop 4
Happy July 4 to all who are celebrating! Today was the fourth stop on the official All Four Stars blog tour, and a great day for recipes. Over at A Baked Creation, Sylvia has created a crème brûlée recipe inspired by the opening scene from the book! Check out her beautiful pictures. As a bonus, it’s flavored with osmanthus (which, I… Read more »
Four-star recipe: Green tea cupcakes with sesame icing
“Their flavors will send your taste buds on a trip around the world…the Chinese cake has green tea and sesame seeds…” –All Four Stars, page 268 Classy Cakes–the fictitious “dessert bistro” that Gladys is assigned to review in All Four Stars–is famous for its delicious, internationally-inspired cakes. As for how I decided to write about such cakes…well, if you… Read more »
Four-Star Recipe: Gajar ka halwa
“What’s gajar ka halwa?” Gladys was intrigued. “It’s a traditional north Indian pudding made with carrots,” Parm said. “Carrots?” “Trust me, it’s the best dessert on earth.” –All Four Stars, page 208 Parm Singh is right. Move over, carrot cake–gajar ka halwa is the tastiest sweet dish made with carrots you could possibly imagine! The first… Read more »
Four-Star Recipe: Tree-Nut Tarts
“Omigosh, wasn’t Saturday so fun? I keep thinking about that tree-nut tart. Do you think you could find a recipe for it?” –All Four Stars, page 263 Why yes, Charissa–there is such a recipe! Charissa Bentley, one of the main characters in All Four Stars, loves desserts and nuts, so it’s no surprise that this dish from Classy Cakes… Read more »
Four-Star Recipe: Bluebarb crumble
“So what’s it called?” Charissa asked. “Bluebarb crumble.” “Bluebarb?” “It’s short for blueberry-rhubarb.” “What’s rhubarb?” “Well,” Gladys began, “it looks kind of like celery, but you can’t eat it raw. It tastes sour, and it grows like a weed…” – All Four Stars, page 222 It’s spring! Rhubarb is here, and blueberries are on their way. In… Read more »
Butterbeer! Pumpkin Juice! Puking Pastilles! (What I ate at Harry Potter World)
“I’m going to The Wizarding World of Harry Potter with my cousin this month!” I spent most of January telling anyone who would listen. “Oh, that’s so nice of you,” a lot of them replied. This response baffled me at first, until I realized that they thought that my cousin was a small child whom… Read more »
A Quest for the Best Burger in L.A.
When you write books about a made-up restaurant critic, sometimes you get the urge to channel her and do a bit of critiquing yourself. Which is why my husband Andy and I decided to fly to L.A. over Martin Luther King weekend and eat as many different hamburgers as we could. 🙂 This whole crazy idea came… Read more »
Foodie Kidlit Friday: Interview with A TANGLE OF KNOTS author Lisa Graff!
Welcome back to my new blog series, Foodie Kidlit Friday! On selected Fridays, I’ll be talking to authors of great food- and cooking-themed books for kids and teens, giving books away, and sharing recipes from my own forthcoming foodie middle-grade novel, All Four Stars. Today I am thrilled to welcome the fabulous Lisa Graff to the blog! Lisa is the… Read more »
And the winner of TASTE TEST is…
Maryanne Fantalis! Woohoo! Thanks to everyone who read and commented on my interview with Kelly Fiore last week. I hope that those of you who didn’t win will check out TASTE TEST anyway! Next Friday will be quiet around here for Thanksgiving, but I’ll be back the week after with more Foodie Kidlit Friday goodness. See you then!