Good Food Makes Good Books

It’s Open Book time!

This week’s topic is:  Share a recipe for a food that comes from one of your books.

Okay, so I love mentioning food and drink in my books.  One of the foods I have mentioned is garlic soup.  One of the drinks is peppermint tea.  Mentioning now and then what my characters eat is important to me.  Partially because food is yum.  Partially because food is real lifey.  Partially because when I was a kid I got annoyed when characters didn’t eat or go to the bathroom.  (To be fair, I have bathroom scenes, too.)

Anyway.  My kids LOVE garlic soup.  I got into soup when my girls were babies, especially with the fourth.  When she was several months old, I would make soup, let it cool a bit, and then pop it in her bottle and let her have it that way.

So I sat down to write this post and realized that I don’t have a recipe for you.  I use stock.  I toss it potatoes and onions and garlic and some spices.  I cook it.  I blend it all when it’s done.  I toss in some sour cream (or creme fraiche if I’ve made it) at the end, and then eat.

I’ve become one of those cooks.

There are multiple ways to make garlic soup.  I usually look up several recipes when I’m trying a new one, and then pop them together in my mind in a culinary average kind of way, forget an ingredient now and then, and hope for the best.

This is why we keep a frozen pizza in the deep freezer.

But anyway.  I love when books have recipes, and I love making them.  I remember when one of my best friends as a kid had an Anne of Green Gables book with recipes.  Do you have a favorite recipe from a book?  Are you a hobbit like me and love all the potatoes all the way?

Let’s see if the others were on top of it this week and have actual recipes!

14 thoughts on “Good Food Makes Good Books

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      1. Yes, there are some great recipes in my notebook, but I also have some family test kitchen PTSD.

        Meatloaf for four with nutmeg for 40. Dad was trying out a new recipe with proportions appropriate to a crowd and got distracted from the math. It was a horrific experience. I still won’t eat meatloaf unless I’m the one who made it. I use that recipe and I’ve made it for a crowd, but my proportions are for four, so I don’t risk poisoning anyone.

        Everybody always assumes if your dad was a chef you ate these wonderful meals – and sometimes that was true – but when you’re his test kitchen, you have to tell him what needs to change and that can mean eating some pretty bad food..

        Liked by 1 person

  1. You make your own crème fraîche! I do too! I would love a little more detail on the garlic soup, though, Amy. For instance, how much garlic? And do you roast it first, or sauté it, or what?

    Liked by 1 person

    1. We are crème fraîche buddies! I’m so terrible with garlic (and onions and leeks). I put that stuff in like it’s a skittles commercial. I don’t roast it first, but that’s on my list of to try. Here’s the recipe I went mostly from last time. I use potatoes instead of bread for thickening, mainly because I need to get over myself and learn to cook with bread in that way. (It creeps me out. I have no idea why!)


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