A Penny for Your Sins: Cooking the Books with Matt Wallace

Kindle | Nook | Goodreads
Lustlocked cover final
Kindle | Nook | Goodreads
PridesSpell final
Kindle | Nook | Goodreads

The first time I met Matt Wallace, he made me laugh. That’s the kind of guy he is. Granted, we were in the middle of fire season in Spokane, Washington, and laughing was a little painful and too filled with scorched air, but that’s the kind of guy Matt is too.

Even better, Matt’s written the funniest supernatural catering novellas I’ve ever read, and he came to Cooking the Books to tell us all the behind-the-scenes secrets.

So pull up a rental chair, grab some puff pastry, and enjoy Matt Wallace’s Cooking the Books.

The ingredients for podcast #020 – A Penny for Your Sins include:

  • Line Cook Status
  • Goblins, lizards, and a giant fold-out chicken
  • Chicken nuggets (no relation)
  • Angel Food (too soon?)
  • Welsh Gold, not that imported stuff
  • Puns, of course
  • Pastries
  • A question Matt asks of Twitter
  • A speed round of Questions from Twitter
  • And Matt’s Mom

Listen closely, especially if you are Alastair Reynolds, redhelldiver, Carrie Cuinn, Matt’s Mom, and gaileyfrey – your questions are among those that made it on the show!

Also, Matt has graciously shared a delicious (lizard-free!) catering recipe with us, below…

With thanks as always to the wonderful John DeNardo, Paul Weimer, Kristin Centorcelli and everyone at SFSignal for the … call to animal control. I have no excuses. None.

Ready? Subscribe to the Podcast here! Or on iTunes! Or click play below:
(and consider supporting us on Patreon, hmm?)

Podcast #020: A Penny for Your Sins with Matt (function) Wallace


  • Chinese mushrooms (one cup, chopped)
  • Canned lobster meat (two, drained)
  • Olive oil (two tablespoons)
  • Lemon juice (one tablespoon)
  • Garlic (one clove, minced)
  • Shallots (two small, chopped)
  • Parsley (to garnish)
  • Cooking Sherry (half-cup)
  • Cream (one cup)
  • Crescent roll (one tube)

Add oil to medium saucepan and sauté garlic and shallots for 2-3 minutes. Deglaze with sherry and lemon juice. Add cream and mushrooms and bring to boil. Reduce heat, add lobster meat, and simmer for 5-10 minutes until thickened. Stir throughout.

Pre-heat oven to 375 degrees. Roll out crescent roll dough and cut into 3″ by 3″ squares. Spoon Wellington mixture onto the center of squares and fold ends into purses, sealing firmly. Sprinkle tops with parsley. Bake for 10 to 12 minutes or until golden.

Thanks so much, Matt!

Wallace author picMatt Wallace is the author of The Next Fix, The Failed Cities, and both the Slingers and Sin du Jour novella series. He’s also penned over one hundred short stories, a few of which have won awards and been nominated for others, in addition to writing for film and television. In his youth he traveled the world as a professional wrestler and unarmed combat and self-defense instructor before retiring to write full-time. He now resides in Los Angeles with the love of his life and inspiration for Sin du Jour’s resident pastry chef.

Hungry for more Cooking the Books? – Check Out The Interviews Pantry

And if you found this tasty, consider supporting us on Patreon!

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