- Book Title: Fish Stick Fridays
- Author: Rhys Ford
- Publisher: Dreamspinner Press; 1 edition (November 30, 2015)
- Book Length: 224 pages
- Genre: Contemporary, Romance, Family, Drama
- Posting Date: November 29, 2015
Originality….that is what we get with Rhys Ford, whether it be her books, her guest posts or giveaways we are always anxious to share Rhys Ford with our readers.
Tune in tomorrow for Scott’s Release Day Review.
Rhys talks about choosing a Title and Cooking:
Skip to the recipe if you’ve already seen this part. *grins*
When I first thought about writing Fish Stick Fridays, it was a lot darker than it turned out. I know. I’ll let you have a moment to be shocked and amazed. But then I wrote it and its innards changed, softening a bit. A lot of that change had to do with building a relationship between Deacon and his niece, Zig and then adding Lang into the mix.
I went round and round on the title. Nothing was working. They were decent titles. Hell, Mary Calmes even stole one of them for her own book but nothing was fitting the story. Then I said… why the hell aren’t I calling it what it is? Fish Stick Fridays.
That might seem a random, odd title and kind of off. But see, it’s not so much about the actual fish sticks or Fridays. It’s about what Fish Stick Fridays represents. For Zig and Deacon, it’s about being together, in a home. An actual home. Where Fridays means no vegetables but cups of hot cocoa and maybe eating in front of the television. It means a place to come to and find a family—their family.
Of course, this doesn’t mean Deacon knows how to cook gourmet meals but he can cook. So for this blog tour, it’s all about cooking out of the pantry—cheap, relatively easy and cobbling together meals from fresh, canned, and jarred food. So much of Deacon’s cooking on the fly really is about how to maximize time and using what’s in the pantry. We don’t have a lot of time in our lives. That’s a fact. But we can make do. Making do is so very much a kitchen life hack.
So for this tour, I am sharing some comfort food recipes even Deacon can make and it took him a bit to get the fish sticks and blue box macaroni & cheese right. Follow all of the blog tour stops and get a new comfort food recipe every day. Recipes include:
• Fried Chicken
• Beef Stew
• Portuguese Watercress Soup
• Nutty Mushroom Pasta
• Fried Rice
• Kalua Pig
• Mac Salad / Loco Moco
• Pad Thai
• Shoyu Chicken
What’s the Giveaway? Because there is ALWAYS a giveaway… Leave a comment or enter the Rafflecopter if the blog uses one and hopefully win the right to tell me where to send a set of childrens’ books to a library or charity of your choice. Book sets will randomly chosen from a list and cost between $20 and $50 USD and donated in your name.
Also, if you want a gluten free way to thicken soups and stews… and soupy potato salad, use instant mashed potato flakes. You’ll see me say that time and time again through the blog tour. It also adds a layer of flavour. I sometimes grab the garlic and herb instant potato packets and just keep them for when I need to thicken a stew.
And now, for what’s next in Deacon’s recipe book.
I actually had this dish a long time ago and dug out a few recipes on how to make it. This is a cobbled together mish-mash of a bunch of them. It’s pretty easy to make and tasty. Mushroom are one of my favourite foods.
Nutty Mushroom Pasta
1 lb box/bag of farfalle pasta (butterfly / bowtie pasta) (I like Barilla brand but use your fave)
1/2 lb fresh brown mushrooms, sliced
1 small onion, minced
3 T garlic
3 T Italian seasoning
1/2 C white wine or water if you want. Chicken or veggie broth is good too
2 oz walnut pieces, chopped fine
16 oz ricotta cheese
Cook the pasta, rinse and let it cool. Make sure it’s not gummy. The pieces should be separate. Leave that on the side. We’ll get back to it in a bit.
Brown mushrooms, onions, and garlic in butter or olive oil. Season with Italian seasoning, salt and pepper. Slowly stir in ricotta cheese. Then add walnuts. Add wine (or substitute). Sauce should be creamy so be cautious of the final liquid. Cook for an additional 10 minutes on low heat then toss sauce and pasta together.
Serve with parmesan cheese.
Can add 1 can of quartered artichoke hearts or black olives to the dish after browning mushrooms.
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