LeseLust & LeseLiebe

Unearthly Delights Greetings, my name is Horasmythe Spindlecleft, also known as the gourmet of gourmets. If you've ever dined in my modest little Inn "The Fat Cobblefoot", situated on the side of the Foggypeake mountains, you'll be well aware of my extensive knowledge of food and of the finer things in life. By now you've no doubt heard of my infamous twice-fried bat wings and hair of Hackthin tart, creations of exquisite beauty, though I say so myself. Not to mention my highly regarded Doormouse eye on toadstall and very-berry-sherry sauce. So it's with great pride that I can announce I've been appointed chief scribbler of food reviews for the Grimwytch Gazette. Below are the first of many pearls of wisdom concerning places where weary travelers may sip and gorge upon unearthly delights. Outside of The Fat Cobblefoot, of course. And of places that should be be avoided like Fungal-throat plague. The Malady Inn A Fairly good stock of Old Catwhist, shame abo...

Hey, Shelley! Thanks for hosting me today on your blog! Hello, everybody. I’m Jeff, here to discuss the foods featured in Speed Demons. So, without further ado, let’s get right to it. Speed Demons takes place in a small town called Helensview. My characters can be found eating at two different locations in that town. One place is called the Eat’N’Grease, a small diner that doesn’t get much business these days as something mysterious has happened to most of the town. As you might guess, the Eat’N’Grease Diner features foods like eggs, sausage, hash browns, fries, hamburgers, and just about anything that drips grease all over you. One scene finds Chase Weaverson, the main character, eating cherry cobbler as he tries to figure out what’s going on. The other location is the mini-mart of Helensview’s newest gas station. In one scene, it isn’t Chase or Gus Peddle who are eating food, but rather the rampaging Speed Demons. Aisles of chips and soda are utterly ravaged, the Demons shredding and...

I’m Canadian, born and raised. For a ten year stretch, from the mid-nineties to 2005, I lived in the United States. These are the two countries I know, so it made sense to set my novels in these countries. My first novel, Dead Man's Hand , was set in Las Vegas. My second novel, Kiss & Tell , set in Los Angeles. Canada and the United States, both in North America, are very similar when dealing with things like foods, language, culture, activities, etc. But for my new novel, Wild Card , I challenged myself. Part of Wild Card is set in South America, more specifically, Brazil and Colombia. So the internet was my friend, and played a key role in my research, especially when learning special dishes because let’s face it, my characters have to eat. I learned that breakfast is usually lighter for Brazilians, to save room for bigger lunches. Coffee and tropical fruits are big in both countries. Rice is very popular in Colombia and served with most dishes. Special dishes from Brazil ...

Welcome to Salem, MA. Home of Maurin Kincaide, psychometric and all-around representative of the paranormal community; whether she wants to be or not. Restaurants in town offer the usual pub fare, unless you’ve accidentally wandered into Toil and Trouble. If so, whether or not the Blood Sausage is fresh is the least of your worries; because this local haunt isn’t on the tour. You’ve heard of Starbuck’s secret menu? The ol’ double T has one of those too. Wine lists range from Merlot to O; positive or negative that is and the steak is served rare. There’s the occasional elixir and farm to table is more like herb garden to table. So far, the norms have remained blissfully unaware. Maurin’s been known to solve more than one problem after a few lemon drop shooters artfully crafted by Toil and Troubles bartender, Mike. But her favorite brew isn’t from a cauldron or the local micro-brewery. A witch may be the purveyor, but even the squarest of norms can feel magic in these beans. Daily Grind,...

Heartbreak is never easy. Arianna Papadopoulos-Miller arrives, from Toronto, in the Alpilles area of the south of France on a quest to rediscover the artist she once was and move forward with her life. She is welcomed on the terrace of the 200-year-old mas (farmhouse) where she will spend two weeks with 7 other artists. From that moment, gastronomy becomes a feature of her stay. But, hey … alors … it’s France! Foie gras on toasted rounds of baguette and local olives accompany the chilled champagne, poured in slender hand-blown glass flutes. A toast is made to the beginning of an exciting two weeks of drawing and painting … and other unimagined experiences. And so it begins. “La grande charcuterie!” Maurice announced as three large slabs of olivewood were proudly presented by the kitchen staff. Each bore a colorful display of meats. Maurice gave a guided tour of each artistically arranged platter. “We have thinly sliced prosciutto as well as jambon cru . . . local uncured ham that will ...