Welcome to this week’s blog hop. Today the topic is:
Does food play an important part in your writing? How about sharing a favourite recipe of one of your characters, or maybe one of yours?
Food not only doesn’t play an important part in my writing, unfortunately it also doesn’t play an important part in the rest of my life either. Long, long ago my mother told me there are two types of people; one type who lives to eat, and another type who eats to live. It was imbued in me from an early age that we should eat to live rather than the other way around, and give our stomachs a rest between meals. Neither my mother, her mother, or myself have ever had any interest in food shopping, food preparing, cooking or baking. I don’t remember Mum ever showing me how to bake a cake, but I haven’t been traumatised by that fact (I can’t bake a cake either nor would ever want to). Mum had a box of recipes that she always meant to look at one day, but never did. I found them after she died and chucked them out.
After around 30 years of feeling sick on a regular basis I was tested back in the eighties and found to be dairy and yeast intolerant. I changed my diet and the nausea vanished overnight. I don’t eat anything with cheese, milk, eggs (unless they’ve been baked when in pastry or soda bread) or cream in. I don’t eat sugary stuff, and prefer fresh lean meat, fish with no batter on, wraps rather than bread, fruit, salad, and oodles of vegetables. I eat when I’m hungry, and so people think it’s strange when I eat my breakfast at 06:15, lunch around 10:45, and dinner at 17:00 because, hey, that’s when I’m hungry. Sam eats no breakfast or lunch at all, and so he’s gnawing at his elbow at 17:00 when he finishes work – therefore an early dinner suits us both. He likes the diet we have, and I’m sure he’ll be the fittest one in the graveyard when he eventually gets there (I’m convinced he’s going to outlive us all). At the age of 64 he still gets up on the roof to scrape off all the moss and replace broken tiles, he can dig all the flowerbeds over in one day, and he can cycle up steep hills that I have to walk up. It must be the lack of eating that does it, but I must admit to liking my three meals a day!
When it comes to writing I struggle to add food to any story because I know the whole scenario will be boring. I don’t make anything fancy, and hate expensive fancy restaurants serving what looks like baby food on square plates with another plate underneath (oh yeah, there’s usually something ‘drizzled’ on the top as well). The only recipe I know is the one I read on Sally Cronin’s blog for Irish soda bread. It has no yeast and I actually make this bread every week and have adapted it for my dairy intolerance. So with a fanfare of trumpets, this recipe below is the only one I’ve ever used in my entire adult life and ever will for that matter (thanks Sally!) …
Irish Soda Bread (for those with a dairy intolerance):
500g of strong white flour or strong wholemeal flour (I use half and half)
100g of porridge
500ml of oat milk
2 teaspoons of baking powder and 2 teaspoons of bicarbonate of soda
1 teaspoon of sugar and 2 teaspoons of salt
2 eggs
Method:
Bung it all together, put in 2 loaf tins (remember to use greaseproof paper first or the stuff will stick to the tin), and bung it in the oven on 200 degrees for half an hour.
Easy, even for me! It has to be otherwise I’d lose interest, as I just can’t be doing with cooking, baking, and fannying around with recipes.
I’m terrible, I know, but hey… let’s see what other blog hoppers have written regarding food. You can add your own recipe by clicking on the blue button, or just add a comment:
Rules:
- Link your blog to this hop.
- Notify your following that you are participating in this blog hop.
- Promise to visit/leave a comment on all participants’ blogs.
- Tweet/or share each person’s blog post. Use #OpenBook when tweeting.
- Put a banner on your blog that you are participating.
dgkaye said:
Thanks for the recipe. Again, like you, I eat to live, not the other way round 🙂 x
LikeLiked by 1 person
Stevie Turner said:
Yes, it’s the way to be for sure. x
LikeLiked by 1 person
K. Williams said:
Thanks for the recipe. I’m going to share with my who is having dairy issues now.
LikeLiked by 1 person
Stevie Turner said:
Hi Kelly, I make this bread because I also have a yeast intolerance and soda bread has no yeast in it.
LikeLike
aurorawatcherak said:
I love to cook too and I was raised by restaurant people so I’m pretty good at actual cooking. I’m not much of a baker because my dad’s training didn’t involve baking and my mother came behind three older girls, so Grandma just didn’t teach her and her younger sister to do much of anything domestic. Mom helped her father with the farm, instead.
LikeLiked by 1 person
aurorawatcherak said:
Reblogged this on aurorawatcherak.
LikeLiked by 1 person
Stevie Turner said:
Thanks for the re-blog, Lela.
LikeLike
petespringerauthor said:
I’m trying to incorporate it more in my writing because I think others can identify with it. There are certain universals in life, and enjoying good-tasting food is one of them. I think another sensory opportunity is to use with food is the sense of smell. Many writers tend to overlook this sense in their writing.
LikeLiked by 1 person
Stevie Turner said:
Yes, smells can evoke all kinds of memories for me.
LikeLiked by 1 person
P.J. MacLayne said:
I am having so much fun with this prompt! Strong white flour? Porridge? (I think of porridge as somethin like oatmeal) And of course, measuring in grams vs cups. 🙂
LikeLiked by 1 person
Stevie Turner said:
Do y’all speak English across the pond (lol)?
LikeLike
aurorawatcherak said:
I interpreted strong to mean “fortified” — so like all-purpose. Is that about right, Stevie?
LikeLiked by 1 person
Stevie Turner said:
What do I know (lol)? It says ‘strong’ on the bag and that’s what we use for bread. Fortified is a good guess though.
LikeLike
robertawrites235681907 said:
Hi Stevie, I love to bake and cook and my mother never liked either although she does cook because she had to. I often feature meals in my books as I like food and assume that most readers do too.
LikeLiked by 1 person
Stevie Turner said:
I like to eat, sure. I think I need to employ a cook…
LikeLiked by 1 person
Leon Stevens said:
Soda bread is very similar to bannock made by indigenous North Americans. I don’t have a recipe handy but have made it several times.
LikeLiked by 1 person
Stevie Turner said:
I’ve never heard of bannock bread.
LikeLike
Leon Stevens said:
Found it:
1 cup flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp sugar
1/2 cup water
1 tbsp buttter or lard
Mix and flatten to a 1 inch thick round and bake till lightly browned
LikeLiked by 1 person
Stevie Turner said:
Thanks Leon, yes it seems similar except for the butter/lard and no eggs.
LikeLike
aurorawatcherak said:
I thought bannock was from Scotland. It’s more or less like a biscuit. I never thought of my mom’s version of it coming from her tribal culture. They were kind of flat and chewy. Dad (a professional chef) said it was because she stirred them too much. I knew fry bread came from her tribal background — although truthfully, I think my tribe stole that from the Navaho Nation.
LikeLiked by 2 people
Stevie Turner said:
Come to think of it, yes, it is Scottish I think.
LikeLike
aurorawatcherak said:
I learned that watching Outlander.
LikeLiked by 1 person
Leon Stevens said:
That could be true. I’m sure that the European explorers/settlers brought it over and was adopted by the indigenous people. I assume that the addition of baking soda as a leavening agent is the difference between a flat fry bread and a raised bread.
Thanks for the reblog.
LikeLiked by 2 people
aurorawatcherak said:
I make a lot of my “quick” breads with sourdough starter, which is how all breads were produced back in the day before chemical leavening. My mom would have used baking soda for fry bread. I use sourdough. I do, however, use baking soda for biscuits — I get more consistent results.
LikeLiked by 2 people
Stevie Turner said:
We have baking powder, but I’ve no idea what sourdough is!
LikeLike
Pingback: Open Book Blog Hop: Sept 6 | Lines by Leon
Stevie Turner said:
Thanks for the link, Leon.
LikeLike
daryldevore said:
I adore food. I adore cooking. I am always experimenting with new recipes.
But that’s how the world works. What is one person’s passion is totally irrelevant to another.
And having food issues must be so challenging. But that Soda Bread recipe looks interesting – I must give it a go, but after I hit the store and get some oat milk.
LikeLiked by 1 person
Stevie Turner said:
Lol. You can use ordinary milk if you’re not dairy intolerant.
LikeLike
Phil Huston said:
Obviously the Cozy Danger Barbie as Culinary Artist crew had a hand in the prompts!
LikeLiked by 1 person
richarddeescifi said:
It’s so sad to be unable to eat certain things, especially when it took so long to find out. I love soda bread, I make it occasionally.
LikeLiked by 1 person
Stevie Turner said:
It doesn’t really bother me, Richard. I’m used to it now, and feel so much better than I ever did when I ate dairy.
LikeLike
OIKOS™- Art, Books & more said:
Thanks for this honest posting, Stevie! It is nice to decorate food nicely, but I am not into cooking and baking either. The soda bread is great. Have a nice day! xx Michael
LikeLiked by 1 person
Stevie Turner said:
Thanks Michael. I’m definitely not into cooking, lol.
LikeLiked by 1 person
OIKOS™- Art, Books & more said:
There are much better things one can spending time with, Stevie! xx Michael
LikeLiked by 1 person
Stevie Turner said:
Indeed!
LikeLiked by 1 person
OIKOS™- Art, Books & more said:
🙂
LikeLiked by 1 person
OIKOS™- Art, Books & more said:
Reblogged this on OPENED HERE >> https:/BOOKS.ESLARN-NET.DE.
LikeLiked by 1 person
Stevie Turner said:
Thanks for the re-blog, Michael.
LikeLike
OIKOS™- Art, Books & more said:
:-))
LikeLiked by 1 person