Blog Archives

What’s cooking, 1910’s?

I’m developing my fourth novel, set after World War I, and as always, interested in finding out what people were eating. Here’s some of the new foods on the market and around town. In some cases, the dates are the

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A fatal shibboleth and a fine pasta

Today’s word in Word.A.Day in my inbox, referencing a Sicilian uprising in 1282 led me to a recipe for one of my favorite easy pastas, pasta con ceci [aka chickpeas/garbanzos]. It happened this way. The word was shibboleth, which as

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Okra and the Belgians

After World War II, my mother moved north from a truck farm then outside of Houston, Texas with a taste for kidney and lima beans, okra and Fritos, a Texas cash crop since 1933. My father was from Brooklyn and

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What Americans ate in the 1910’s, etc.

Ohh, I just found a wonderful site  called Food Timeline if you’re wildly or mildly curious about what people ate in the 1910’s (my case) or in decades after. You’ll find menus, cookbooks, recipes, prices, new rages, like the “cocktail party,”

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Where’s that sabrage knife?

We had a chance to buy a very nice sabrage knife this summer, but even Maurizio with his mania for acquiring kitchen things his wife finds optional drew (or cut) the line at a $500 (circa) sabrage knife. The experience

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Lula’s Beer Cheese

Readers of When We Were Strangers may remember Lula, the cook and housekeeper for the Cleveland workhouse where Irma made collars. That was in the 1880’s. After the book came out, a suggestion was made by HarperCollins to write a

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Panna cotta, pure & simple

Some of the seeming classics of Italian post-dinner cuisine — tiramisu’, torta caprese, limoncello, and panna cotta (lit. “cooked cream”) are in fact rather late, post 1980’s entries on the popular culinary scene. Renaissance folks didn’t eat them. Little Sofia

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Fridays in Florala

Some Friday if you find yourself near Florala, on the (get it?) border of Florida and Alabama, you could do worse than stop at Sara’s Big R, “Southern Cooking at its Best,” for the Friday seafood buffet. For $11, heap

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Sara’s arancini

Here is the arancini recipe of my mother-in-law, Sara Conti. Like many great intuitive cooks, much of what she does is by look and feel. But this is what she says she always does and the arancini are always wonderful.

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Making arancini

Arancini, or fried rice balls (literally “little oranges”) are a Sicilian wonder. My mother-in-law, Sara, from Licata on the southern coast of Sicily, is a master. You’d think that fried rice balls would be heavy, but not hers. They are

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Announcements

Sunday, May 6, 2pm reading from latest work at Hexagon Brewing Company, Knoxville, TN.

Thursday, May 10, 6-8 pm presentation on research on the historical novel, Blount Count Library, Maryville, TN.

When We Were Strangers, Italian translation, tp rot be sented in Pescasseroli, Italy, August 2018.

Recent Review
“Absorbing and layered with rich historical details, in Under the Same Blue Sky, Schoenewaldt weaves a tender and at times, heartbreaking story about German-Americans during World War I. With remarkable compassion, the author skillfully portrays conflicted loyalties, the search for belonging, the cruelty of war, and the resilience of the human spirit.”—Ann Weisgarber, author of The Promise and The Personal History of Rachel Dupree

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