Category: food

How to Avoid Gillian Polack at the Dublin Worldcon

It’s time to walk with caution and care, so here is my special guide on how to avoid me at Worldcon. Be reassured: it’s much easier to avoid me at a worldcon than in other places. Also, I won’t be obscuring the need for you to avoid me by carrying chocolate for everyone. This year …

Continue reading

Chanukah present

This year I’m littering the internet with presents rather than keeping them all in one spot. The first for you here, on my home site, was the questions offer. The second, is a picture. This is my answer to the much-asked question “What do Belinda’s feminist biscuits look like, in The Wizardry of Jewish Women?” …

Continue reading

How to avoid me at Conflux

Conflux this year is easy. There’s a day and a half you can enjoy without me being near. That’s relief, because this warning is late because I have 7 types of food to bring for tasting tomorrow afternoon and I had to finish them first. My hands are stained green and red and all of …

Continue reading

On Peeling Oranges

In The Wizardry of Jewish Women, one family peels oranges with a fork. Chaz Brenchley asked me how this was done. I began peeling oranges this way when I was a teenager. It was partly for the cooking possibilities and partly for the clean fingernails and partly because it’s wonderful as a party trick. Someone …

Continue reading

The Great Avoidance. How to Avoid Gillian at Continuum 13 (Australian National SF Convention)

My regular guide for the wary. If you avoid me, you will miss my news. There will be news, so avoiding me is a great way of remaining in a state of mildly addled curiosity. If you avoid me, you will also avoid chocolate. I am thus a great aid to dieting. It’s good chocolate, …

Continue reading

Moonshine Pudding

An extract from the Conflux cookbook, mainly for Ilse Pilsener and Penni Russon. This is the result of a loaf of bread (not mine) and a tweet. Just for the record, this is the best bread and butter pudding recipe I’ve ever made. Ingredients: A loaf of thinly sliced bread Butter Currants Glacé cherries Candied …

Continue reading

The food (including a recipe and test for Cornish Meat Rolls) in The Wizardry of Jewish Women

A group of enthusiastic cooks and lovely people are making recipes mentioned in my new novel, The Wizardry of Jewish Women. I almost always have recipes lurking beneath my fiction. Even my next novel (which I’m editing this week) contains food which I can cook, and it takes place off-planet! My new novel is set …

Continue reading

HONEY CAKE for Rosh Hashanah

All measurements are Australian. If this scares you (and it should, if you’re not from Australia or NZ), check here: http://alldownunder.com/australian-convert/measurement-chart.htm Now that we have that straight, let me be honest: my family’s cooking method often entails approximation. This means that my process when following recipes goes something like “That looks about right. Let’s see …

Continue reading

Seventeenth century recipes – testing zone

Finally, your recipes for this month. We’re starting a bit earlier than my novel’s setting, with recipes from The Compleat Cook and A Queen’s Delight (two of three books generally known as The Queens Closet Opened), published in 1655. I’m working from the Prospect edition, 1984. There will be a few more recipes from this …

Continue reading

Foodishness

My course on food in history starts on 5 February ( there are still places, if anyone Canberra is interested ) so I thought I’d start the 17th century food cookalong-at-home next weekend, to bring all my foodie stuff into alignment. Every month I’ll put recipes up in the last weekend of the month for …

Continue reading