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    Introducing The Pot Thickens with contributions from a "Who's Who" of writers -- including Ken Beemer, Anthony Bidulka, Nowell Briscoe, Joseph De Marco, Ralph Higgins, Steven Hoffman, Fanny Kisling, Lori Lake, Emily Medearis, Ruth Nancy, Rick Reed, Rob Reginald, Dustin P. Roèbére, Robert G. Schill, Ruth Sims, Caro Soles, and Peter Dombrello -- editor Banis packs this cookbook with writer-friendly favorite foods. Recipes are arranged according to topic, from Appetizers and Sauces through Eggs and Brunch Dishes to Deserts and Diabetic-Friendly Deserts -- with many more in between. A delightful literary snack-fest!

    It seemed very appropriate that a cookbook should precede my novel. My writing started out with the idea for a cookbook with the development of recipes suitable for meals to be prepared in the wilderness while backpacking. That project was placed on hold only because life moved me forward in a slightly different direction. My recipe for Appalachian Bruschetta is one of the backpacking recipes that was published in The Pot Thickens. Others included several of my favorites that were obtain during my tenure in Puerto Rico. They are: Coquito (Puerto Rican Eggnog), Not Your Puerto Rican Grandmother's Soup and Pico de Gallo.

    The Pot Thickens is a POD (print on demand) publication and is available on-line at the following: Amazon.com www.amazon.com, Barnes & Noble Booksellers http://www.barnesandnoble.com and at Wildside Press http://www.wildsidebooks.com. The cost is a bit less expensive at Wildside Press. A big thank you goes to Victor J. Banis for spearheading this project. Be forewarned, the antidotes preceding some of the recipes will have you doing belly exercises before eating. My favorite is for Boiled Lobster. Victor writes, "If you are squeamish about putting a struggling lobster in a pot of boiling water, you can first put him in your freezer for 5-10 minutes to sedate him. Or, just pretend that he is your ex."

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