Seven Minutes to Cannibalism: Cooking the Books with Lawrence M. Schoen

BarskCover(300dpi)
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Having served on a number of delightful food panels with Lawrence M. Schoen, I can tell you first hand: do not tempt him to talk cannibalism. And absolutely don’t mention fruit roll ups.

But do — DO — ask him about his new book out now – BARSK: The Elephant’s Graveyard. This gorgeous tome has been described as “philosophical science fiction” and “Dune, with elephants!” and it is all those things, and more.

In particular (and this is why we ran right into cannibalism), it is about anthropomorphic animals, which raises the Narnia / Sector General – Hospital Station question with regards to cuisine: what, or whom, do you eat, and what, or whom, do you not eat?

This question and more will be answered in today’s fabulous Cooking the Books conversation with Lawrence M. Schoen, author of Barsk.

So pull up a trunk*, grab some peanuts, and get ready to enjoy…

The ingredients for podcast #019 – Seven Minutes to Cannibalism include:

  • 15% Fish Poetry
  • Nuts
  • Pharmacology
  • an overabundance of cannibalism jokes
  • seriously, we’re not joking
  • also other jokes & puns
  • *see what I did up there?
  • seven cheese kribblepuff
  • no Klingon whatsoever**
  • chocolate, bittersweet
  • **jIqIDlI‘!

Lawrence has graciously shared a favorite recipe, below!
With thanks as always to the wonderful John DeNardo, Paul Weimer, Kristin Centorcelli and everyone at SFSignal for the extra-large sack of peanuts. I swear we’ll be cleaning up the … well, everything. Don’t look just yet.

Ready? Subscribe to the Podcast here! AND NOW ON iTUNES! Or click play below:

Podcast #019: Seven Minutes to Cannibalism:

Fancy Nuts

INGREDIENTS:
  • Cooking spray
  • 1 cup unsalted, dry roasted almonds
  • 1 cup unsalted, dry roasted hazelnuts
  • 1 cup unsalted, dry roasted cashews
  • 1 cup dry roasted pepitas
  • 1 cup untoasted pecan halves
  • 1 cup untoasted walnut halves
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup water
  • 1 tablespoon butter
DIRECTIONS:
Preheat oven to 350 degrees.
Coat baking sheet with cooking spray.
Mix all nuts and seeds to a large bowl.
Add salt, cinnamon, and peppers, and mix some more.
Place sugar, butter, and water in a saucepan.
Heat slowly until the butter melts. Continue cooking over a medium heat for one minute.
Pour the heated mix into the bowl and stir until well coated.
Spread the result onto the baking sheet until you have a single layer.
Bake 10 minutes.
Remove from oven and stir thoroughly.
Smooth everything out to a single layer again.
Return to oven and bake for another five minutes.
Remove from oven and place the results in individual ramekins, and serve

 

 


SchoenHeadshot-1(300dpi)Lawrence M. Schoen holds a Ph.D. in cognitive psychology, has been nominated for the Campbell, Hugo, and Nebula awards, is a world authority on the Klingon language, operates the small press Paper Golem, and is a practicing hypnotherapist specializing in authors’ issues.

His previous science fiction includes many light and humorous adventures of a space-faring stage hypnotist and his alien animal companion. His most recent book, Barsk, takes a very different tone, exploring issues of prophecy, intolerance, friendship, conspiracy, and loyalty, and redefines the continua between life and death. He lives near Philadelphia, Pennsylvania with his wife and their dog.

 

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