Since there are so many
wonderful authors who write food themed novels, Cloris has decided it’s time
to showcase more of them. (Personally, I think she just wants some time off,
but who can blame her?) So over the next few months she’s turning Tuesdays over
to guest authors who will provide yummy recipes and tell you something about
their books.
Our first Tuesday guest is Barbara
Barrett who claims to have the best of two worlds: the prairie of her home
state, Iowa, during the summer and the palm trees of her adopted state,
Florida, during the winter. She incorporates her interest in people’s jobs,
honed from three decades in human resources, into her stories. Learn more about
Barbara and her books at her website. -- AP
P.S.: Yesterday was Barbara's granddaughter Samantha's sixteenth birthday. Happy birthday, Samantha, from all of us at Killer Crafts & Crafty Killers!
Cold Orzo Salad
I first tasted a similar
version of this salad in a restaurant in Winter Park, Florida and decided to
modify it according to my own tastes. I chose it to share with Killer Crafts
& Crafty Killers readers because it’s somewhat reminiscent of the cover of
my new release, And He Cooks Too.
The couple is chopping vegetables. “Chopping” occurs in a couple of scenes in
the book. The following excerpt has the hero, Nick Coltrane, praising the new
production assistant on his cooking show for her technique as his lead-in to
asking her to accompany him on a mission to research a local restaurant.
“That’s some technique you’ve got with
that knife.”
She glanced up from the container
where she was storing the chili pieces, jiggling the contents so the segments
wouldn’t glom together. “This should be a no-brainer for you.”
“Well, sure, I do this all
the time. But you’re so economical with your movements. You’ve got the cutting
edge, so to speak.” He chuckled at his own pun.
Ingredients:
1 c. orzo, uncooked
½ c. chopped tomatoes or
halved cherry or grape tomatoes
½ c. chopped raw carrots
½ c. peeled, sliced and
quartered cucumber
¼ c. finely chopped green
onion (a little bit goes a long way)
½ c to ½ bottle Italian
salad dressing
Prepare the orzo according
to the instructions on the package. Don’t let it get too soft. Cool, stirring occasionally so it doesn’t
stick together.
Fold in the next four
ingredients. (Other fresh vegetables can be added to your taste.)
Add half the salad dressing.
This may be enough for your taste. If more is needed, add to your taste.
Cool at least an hour before
serving. Keep refrigerated.
Makes about 4 servings.
And He Cooks Too
Three men, three lies. One thought it was for her own good, one did it
for his own good, and the third nearly destroyed her career. Blacklisted by the
city's finest restaurants, Chef Reese Dunbar must now put the resuscitation of
her battered reputation in the hands of yet another man. The television
experience Nick Coltrane's cooking show offers is her best option for restoring
her name and becoming the Big Apple's super chef. But after giving her body and
heart to him, her trust is put to the test when she discovers that Nick has
lied about the real reason he brought her on board, and worse yet, Nick can't
cook.
