Recent news, and saltcakes

[ashnistrike]

I'm neck deep in terrifying Deep Roots edits, but wanted to share a couple of posts elsewhere:

I joined Fran Wilde and Aliette de Bodard for the latest episode of Cooking the Books. Also on their site: the long-awaited honeyed saltcake recipe! 

Petra Mayer interviewed me for the NPR Books blog. I may have squeed a little, because NPR.

Comments

[eagleoftheninth]

About the texture of softened butter...Pork dripping would probably work best then. Beef dripping is a good deal harder and doesn't seem to soften well-don't ask me why but it just goes from solid to liquid without reaching 'spreadable goo'.

Also I have to say I think Aphra is probably in the right here, even without trying the recipe. A bit of meat fat makes everything better. :D