Today, my buddy and CP JM Bray is here to tell us about cooking and how it relates to his awesome Shroud book series. Thanks for sharing with us, Mark! 🙂
PS – Read all the way to the bottom for our giveaway! Oooh prizes!
Here he is:
Thank you, Amy for having me by for the first stop on the Mending the Shroud Blog Tour! In case you don’t know, Amy is not only a talented writer, but a trusted critique partner of mine. Her talents helped make my novels shine.
I love to cook. My relationship with the process started at my grandmother’s side about four years of age. She’d show me how to crack the eggs just so, let me cut biscuits from the sheet of rolled dough and, as I got older, even stir the white sausage gravy…a sacred and vital item to any of her breakfasts. About age nine I discovered The Galloping Gourmet and watched it religiously, by age 11 I’d cooked my first dinner completely on my own.
Today, I’m the primary cook in our home and constantly seek to expand
my reach and depth. Lately I’ve delved into Vietnamese spring rolls. They take a little prep, but are simple to make, very healthy, and delicious!
It is no surprise then that Vincent, the the main character in Mending the Shroud, also cooks. He’s a bit of an introvert and finds serenity in the familiar movements and balancing of tastes. Without giving too much away, you’ll see him cook up a pot of potato soup and yes, the recipe…with a couple of tweaks…is my grandmother’s. I’ve shared the recipe before, so I won’t now. instead Let’s try something spicy! Fresh salsa.
3 large tomatos chopped
1/3 – 1/2 onion (depending on how much you like)
1/3 cup of diced cilantro
1 – 2 cloves of diced garlic
1 jalapeno, fire roasted and mashed.
1/2 tsp of salt
1/8 tsp powdered coriander
couple drops of worcestershire sauce
pinch of sugar
juice of 1/2 – 1 lime.
Chop tomato and onion and toss in a bowl.
Using a vegi BBQ grate, or tongs, roast the jalapeno about 6in above a stove burner until blackened on all sides. Don’t be alarmed, it smells a lot like marijuana…don’t ask me how I know this.
Chop, then in a mortar and pestle, sprinkle with salt and mash. If you don’t have one use a cutting board and the side of a butcher knife or flat side of a meat tenderizing mallet. This is important as it releases all the flavors in the plant cells. Mincing works…but not as well.
Mix the jalapeno and the remaining ingredients the bowl with the tomato and onion, being sure to stir it over well to get the flavors joined. The longer it sets, the better the flavor. It keeps a few days in the fridge or so I’m told…we eat it too fast to know for sure. Its a good idea to have an extra tomato and jalapeno in case you need to adjust the spicy heat one way or another.
The second in the fresh, exciting romantic fantasy Shroud trilogy takes up where Tearing the Shroud leaves off – with the lives, the loves, and the mythical world beyond our own.
After accepting bodily possession and saving the world, Vincent thought his life would get easier. He thought wrong.
The Shroud may not have torn wide open, but it did tear a little, and the retribution for the failure is coming hard, fast, and directly at Vincent and the people he loves.
His only hope is to once again accept possession from Coleman and do battle with the deformed, terrifying Kafla. But this time, he’s not alone. Jule, the woman he loves and hopes to marry, is possessed as well, and together the four of them become a formidable team.
Together they hope to stave off the invasion and take the fight to the Realm, but only a supreme sacrifice can mend the Shroud and save both their lives and their worlds.
Mending the Shroud Links
J.M. Bray lives in Southern California with his college sweetheart and their two dogs. After a lifetime together, they are happier than the moment they met. When not writing or working his “day job”, he loves to cook, play the guitar, and travel with his wife. Every chance he gets, he races an old Porsche named “Tuffy” at tracks in the southwest.
Connect with JM
Facebook Author Page: https://www.facebook.com/JMBray.books