On September 30, 2013, author Lucy Pireel debuted her new novel “A Menu of Death”, a collection of stories centered around vengeance, obsession, cravings, and life. To celebrate the debut, Pireel dished on the food that gets her blood pumping and shares a bloody good drink recipe.
Q: What would you never eat?
A: Tripe, or brains, or bugs. You know the kind of outlandish things that become in fashion sometimes but are really not meant to be eaten, unless you are a native of the country it originates from.
Q: What is your daystarter? Breakfast, or if you are a late-morning person, brunch.
A: I start my day early with a session of yoga followed by a bowl of bran flakes soaked in cranberry juice topped with fresh fruit, and a cup of coffee.
Q: What is your favorite drink?
A: Coffee and red wine, but a really good Calvados next to that coffee I wouldn’t refuse either.
Q: What is your favorite dish?
A: My favourite dish? Let me think, there’s so much I really like, but a good comfort foodie is by far Mac ‘n Cheese. The cheap kind you buy prepared and zap in the microwave. But a nice Sunday lunch with a roast, mash, Yorkshire puddings, and veggies is delish too. Or a nice salad filled with all sorts or greens, cheese and nuts. Nom!
Q: Is there any food or beverage that is a constant factor in either your books or life?
A: Not as much in my books, but in my life there is. Anything chocolate and coffee. And a nice glass of red wine on occasion accompanied by a chunk of stinky cheese.
Q: What’s a great Halloween drink to scare the taste buds off your guests?
A: Definitely Eyes in Juice (Dark and Stormy Death Punch from Delish.com)
- 1 can(s) (20-ounce) lychees in heavy syrup
- 1/4 cup(s) thinly sliced peeled fresh ginger
- 16 brandied cherries
- 1/4 cup(s) superfine sugar
- 1/2 cup(s) fresh lime juice
- 12 ounce(s) dark rum
- 3 bottle(s) (12 ounces each) ginger beer
- Ice cubes
In a small saucepan, bring the lychee syrup and ginger to a boil. Remove from the heat, cover, and let steep for 30 minutes.
Meanwhile, stuff 16 lychees with brandied cherries. Set each lychee in the cup of a mini muffin pan or in an ice cube tray. Strain the lychee-ginger syrup and pour it over the lychees. Freeze until firm, at least 4 hours.
Meanwhile, in a pitcher, stir the sugar into the lime juice until dissolved. Add the rum and refrigerate until chilled, about 1 hour.
Unmold the lychee ice cubes into a small punch bowl. Pour in the lime-rum mixture. Add the ginger beer, stir gently, and serve in ice-filled glasses.
“A Menu of Death” is a horror feast. Pick one item of the Menu or devour the entire buffet. Make sure you don’t bite off more than you can chew. Read, but not with greed for Death awaits, ready to come and collect its due.
- Lucy Pireel’s Author Page
- Lucy’s Google+ Page
- Follow Lucy on Twitter
Erin Eymard aka The Bookworm has been an Examiner since May 2013. She also has her own book blog, The Bookworm’s Fancy, and contributes to The New Podler Review of Books. For more updates, subscribe to the New Orleans Book Examiner.