My Best Friend’s Exorcism & Bloom


Carrie and Diana talk demon possession, retainer dumpster diving, milkshake diets and tapeworms, plus family bakery sourdough rolls, Samoa-y Greek cakes, and boys kissing.

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Wideacre & The Evil Wizard Smallbone

We talk pastural survival, desperation, and wickedness, plus wine, comfits, and crops, and snowy Maine, a magic bookshop, Moxie soda, and lots and lots of breakfasts.

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Nightbooks & Sharp Objects


Diana and Carrie discuss the JA White middle grade novel and the HBO miniseries. Spooky modern Sheherazade and midwest gothic folktale with pumpkin pie, oatmeal cookies, kousa mahshi, pineapple upside down cake, ham after ham, all washed down with vodka and amaretto sours.

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The Americans & Lockwood & Co


Diana and Carrie discuss two things messing up my ampersand system. Anyway. We discuss the Russian spy family drama thriller TV series and a modern Victorian ghosty detective book series, with caviar, vodka, meatloaf and burgers, sausage rolls, sugar cereal, and health nut health nuts. All washed down with lots of tea.

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The House of the Spirits & Mary and the Witch’s Flower

Carrie and Diana discuss pastries, country food, bland translations, magic flowers that look like fruit, and magic cafeterias!

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Peter Rabbit’s Carrot & Radish Scones

Peter Rabbit Scones

Peter Rabbit’s Carrot, Radish, & Cheese Scones

  • 1/2 Cup Shredded Carrots, chopped
  • 3/4 Cup Diced Radish
  • 1 Tbsp. Minced Fresh Chives &/or Parsley (because Peter ate some in the story)
  • 1 1/4 Cup Flour
  • 1/2 Tbsp. Baking Powder
  • 1 1/2 tsp. Salt
  • 1 tsp. Onion Powder
  • 1/2 tsp. Cracked Black Pepper
  • 1 Stick (8 Tbsp.) Butter, cubed & chilled
  • 1/4 Cup Heavy Cream
  • 1 Egg
  • 3/4 Cup Finely Shredded Sharp White Cheddar
  • 1 Egg White, beaten
  • Garlic Salt

Heat your oven to 375ºF. Line a large tray with parchment paper & spread the carrots & radishes on it evenly. Bake for about 15 minutes, & then remove & stir. Put the baked vegetables on a large plate & combine with the chives/parsley. Set aside until needed.

In a large bowl whisk together the flour, baking powder, salt, onion powder, & pepper. Cut in the cubed butter using 2 forks, 2 butter knives, or a pastry blender until crumbly.

In a liquid measuring cup, whisk the heavy cream & 1 egg well. Pour this mixture into the dry ingredient bowl along with the vegetable mixture & the cheese. Stir until just combined but still a bit crumbly.

Lightly flour a flat work surface & ball the dough together. Plop the dough down & pat it into a disc about 1″ or so thick. You may cut into 6 equal wedges, or use a large circle cutter (reforming the dough to cut until it’s gone).

Place the cut dough on the large parchment-lined tray at least 1 1/2″ apart (if re-using the parchment used for the vegetables, flip it over first). Whisk the other egg + 1 Tbsp. water so that the egg is broken up well. Lightly brush the egg wash onto the dough & sprinkle with garlic salt (you can sprinkle a little extra cheese on top too if you’d like).

Bake at 375ºF for about 18-20 minutes, or until the tops are just beginning to turn golden. Great served with homemade butter or homemade spreadable cheese.

Peter Rabbit Scone cut Listen to the episode! Fiction Kitchen Episode 56: Peter Rabbit & Other Beatrix Potter Tales 

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Beauty and the Beast

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Even the napkins?? We discuss the fairytale in its various versions, as well as Disney’s animated and live-action adaptations. Also, we are very silly and energetic in this episode.

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Peter Rabbit & Other Beatrix Potter Tales

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Diana and Carrie discuss Beatrix Potter books and lots of English countryside food, perfect for little rabbits.

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A Series of Unfortunate Events

Brett Helquist pasta cleanup(Illustration by Brett Helquist)


Carrie and Diana discuss the first four lamentable books in Lemony Snicket’s A Series of Unfortunate Events in relation to the grievous new Netflix show. We talk putrid puttanesca, crummy coconut cake, cumbersome cucumber soup, and tragic chewing gum. You’ve been warned. We’re sure there are more uplifting things you could be listening to, so feel free to turn away now.

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Aunt Josephine’s Cold Cucumber Soup

ASoUE Cucumber Soup cut

“Soup’s on!” Aunt Josephine called from the kitchen. “Please come to dinner!”
“Oh good,” Violet said. “There’s nothing like hot soup on a chilly evening.”
“Actually, it’s not hot soup,” Aunt Josephine said. “I never cook anything hot because I’m afraid of turning the stove on. It might burst into flames. I’ve made chilled cucumber soup for dinner.”

A Series of Unfortunate Events: The Wide Window by Lemony Snicket

Adapted from an awesome Korean cucumber soup recipe from Robin Ha’s “Banchan in Two Pages”!

Aunt Josephine’s Cold Cucumber Soup

  • 1 Long Hothouse/English Cucumber, sliced & matchstick-cut
  • 1/2 Tbsp. Soy Sauce
  • 1 Large Clove Garlic, crushed/minced
  • 1/4 Small Onion, julienned very thinly
  • 1 Green Onion, green part only, sliced into thin rings
  • 2 Tbsp. Rice Vinegar
  • 1 Tbsp. Sugar
  • 2 tsp. Fish Sauce
  • 1 Cup Cold Water
  • 2 Packed Tbsp. Chopped Fresh Mint
  • Toasted Sesame Seeds (optional) for garnish
  • Ice Cubes (optional)

In a medium bowl, toss the matchstick-cut cucumber with the soy sauce & let sit for 10 minutes. Toss in the rest of the ingredients excluding the sesame seeds & ice cubes, & chill in the fridge for about 15 minutes.

Serve in individual bowls with a sprinkling of sesame seeds (optional). You can also plop a few ice cubes into each dish, but it’s not necessary. Note: If you’d like a little color & spice, thinly slice (& discard the seeds of) a red chili & toss it in with the other ingredients before chilling for 15 minutes.

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Listen to the episode! Fiction Kitchen Episode 54: A Series of Unfortunate Events

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