Tag: Summer

Food and Fiction

I’m working on a new romcom, and as the story unfolds, I realize that food plays an important role in all of my stories.

Not surprising as a former food columnist, and photo shoot ‘chef’. I raised three boys, four if you count Hunky Hubby, all who loved food. A lot of my life has been centered on cooking and planning menus. I think that in most cultures food is the center of family and friends. My childhood family sat at the dinner table together every night, and we did the same when we raised our boys. Holidays revolve around tables laden with foods, whether homemade, catered, or from a favorite shop or restaurant. And friends get together for Brunch, lunch, dinner…coffee.

So, as I write, I see and smell the food that my characters put on their tables. In the #HermosaForTheHolidays series, the main characters often meet at The Beach Break, a little coffee shop on the Hermosa Beach Promenade. The Beach Break is fun for me, because the owners are two brothers, who experiment with new recipes from time to time, which has me looking through my recipes, through my approximately 200 cookbooks (it used to be more, but I’ve culled each time I move), scouring the internet, and looking at restaurant menus for new ideas. This often sends me to the kitchen to try something new.

In Love and Mud Puddles cooking is the focus of the plot, and Hannah, the main character’s quest for the perfect Christmas Cookie. Hannah doesn’t bake, she doesn’t cook, her oven is another place to store things. But, Christmas cookies are so important, that she’s determined to learn…and maybe find love along the way.

You don’t’ have to be a chef, or even a home cook to love food, or to love romance!

If you’re looking for a summer beach read, I hope you’ll check out #FireworksInTheFog, part of the #HermosaForTheHolidays series to get you set for 4^th of July, and summer romance.

And I thought I’d share one of my favorite summer potato salad recipes. I love it as part of a meal, but I’ll eat a bowl as a snack as well!

I’d love to hear your favorite summer foods, and feel free to share a recipe! And if you try this one, let me know how you like it.

Horseradish Potato Salad

1 ½  pounds red potatoes

1/3 cup mayonnaise (I use low fat)

1/3 cup sour cream (again, I use low fat)

2-3 tsp. prepared horseradish (not sauce)

¼ tsp. salt

½ tsp. pepper (or pepper to taste)

¼ tsp. garlic powder

½ small onion, minced

2 stalks celery, minced

Place potatoes in a large pot and cover with water. Bring to a boil, and cook 15- 25 minutes, or until tender. Drain, and cool.

Add mayonnaise, sour cream, horseradish, salt, and pepper to a mixing bowl. Stir until well combined.

Dice the potatoes, leaving the peel on and place them in a large bowl. Add onions, celery and dressing. Stir gently, until combined.  Cover and refrigerate for 2- 24 hours to allow flavors to blend.

Serve.

Makes 6 servings.