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 Legend of Zelda: Breath of the Wild


Diana and Carrie discuss Breath of the Wild and what to do if you’re hungry in Hyrule – lots of exploring, scavenging, and cooking…sometimes delicious, sometimes dubious.

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Voltron & Hereditary


Carrie and Diana discuss robots in space and terrifying family dramas! Food goo, garlic knots, cake roll pops, Checkov’s walnut allergy and uncomfortable family dinners.

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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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Delicious in Dungeon & Death Note


Diana and Carrie return after a LONG hiatus to discuss the food manga Delicious in Dungeon & anime “Death Note”. There will be golem veggies, ghost ice cream, temptation apples, traditional Japanese sweets, and more!

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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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Chocolate Roses

B&B Choc Roses 4

Chocolate Roses

  • 1 1/2 Cups Semisweet Chocolate Chips
  • 1/3 Cup Light Corn Syrup

Line a large tray with parchment paper or a Silpat. Melt the chocolate chips in either a double boiler or via the microwave at 20 second intervals, stirring after each heating. Fold in the corn syrup until well combined & smooth. Pour the chocolate onto the tray & spread out to about 1/2 thick. Cover loosely with a large sheet of plastic & let sit for about 2 hours.

Once solidified, break off pieces of the chocolate & roll into many little balls about 1/2″ diameter. Lay these balls onto a sheet of plastic wrap or parchment paper & lay another sheet on top. Use a rolling pin to roll the balls flat & then peel the paper away & peel up the flattened chocolate petals.

Fashion a piece of the chocolate into a small cone, & another piece into a flat strip. Roll the strip into a loose curl & attach it to the top of the cone. Press the base of one petal around the base of the cone. Repeat this with another petal at an open space around the cone base. Continue this process of pressing on petals & overlapping them a bit until you have a chocolate rose to the fullness you want. Take a wooden skewer or paper lollipop stick & press it into the bottom of the rose. To make it a little more secure, dip the tip of the stick in melted chocolate.

Alternative: Instead of making chocolate “clay” with melted chocolate & corn syrup, try tootsie rolls! Warm the tootsie rolls with your hands & work them with your fingers until malleable. Break off pieces & form them as directed in the steps above.

Alternative: If you want your roses to have strawberry centers, cut the greens off of fresh, uniform strawberries that are as close to petit cones as you can find. Rinse the strawberries & pat dry. Melt your choice of chocolate & dip in one end of each of the sticks/skewers you’re using. Press the chocolate-dipped ends into the cut end of each strawberry. You can also dip the cut end of each strawberry before skewering to make it all a bit more sturdy. Press the sticks/skewers into a block of styrofoam to stand upright, & let sit for a few minutes to solidify. Next, hold the sticks/skewers to lower each strawberry into melted chocolate and rotate to cover the strawberries completely. Return upright to the styrofoam for the chocolate to solidify. Proceed with the chocolate petal process, beginning with the little curl in the center.

B&B Choc Rose 2

B&B Choc Roses 3
Listen to the episode! Fiction Kitchen Episode 57: Beauty and the Beast 

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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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The Little White Horse & The Secret of Moonacre



Diana and Carrie discuss The Little White Horse by Elizabeth Gouge plus the 2008 movie “The Secret of Moonacre” and all of the lovely foods, from dainty flower biscuits to hearty “Sausages!” and fish and veal and ham pie.

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