![]() Caramelized Chocolate Bread Pudding via Furey & the Feast Also, man can live by bread pudding alone…. I’d bring bread pudding à la mode with chocolate sauce and whipped cream, since the proper spice mixture in a bread pudding can lead to endless poetry and the rest can be combined for many decadent joys. If you were banished to a poetry dessert island (where poets are required to write about desserts and only desserts for the rest of their lives), what one dessert would you take with you? Which poets (dead or alive) would you hope to see there to keep you amused and inspired? I mean, if there’s an OPTION! Gooey Chocolate Chip Cookie via Nikoo’s Photosĭesserts to flirt with: chocolate chip cookies, apple pie, cinnamon buns (wait! that’s a breakfast food, right?), glazed donuts (and the occasional maple-bacon donut, too)ĭesserts to marry: pecan pie a perfect bread pudding flourless chocolate cakeĭesserts you’d never go out with: dry tarts, plain sheet b-day cakes with too sweet frosting (a lost opportunity!), tasteless custards as found in most buffet desserts Or in more empirical terms… I’ll treat myself to a fabulous piece of homemade chocolate cake rather than a piece of Sara Lee chocolate cake with chocolate frosting. I eat fewer of them, choose to eschew ice cream for the most part, and focus on the exceptional rather than on the merely yummy. Now, this doesn’t mean I eat the same desserts now as when I was younger, of course. It is possible this means I’ve never grown up, of course, but what can you do. In fact, nothing falls off the list of desserts I love… and new things join it all the time. I find my dessert tastes don’t change radically as I grow up. Just for the record, the rumor that as an infant my first solid food was chocolate is completely untrue. Do you still like the same things now as you did when you were a kid? Please tell us a little about your lifelong relationship with dessert. I had no plans to do that with The Late Bird, however, so the timing was less of a concern. With the next book, I plan to give myself more lead time from saying “yes, I’ll do this!” until release date so that I can, perhaps, line up some fun things to coincide with the launch. Knowing your goals beforehand helps define the steps you’ll take. Don’t be scared off by the technical aspects (though again, see number 1 above).Įach project will have different goals, so I’ll do different things. They MATTER.ģ) For text based files (rather than, say, picture books), the process of e-pubbing is easier than you think. I got a great one from Bonnie Adamson (and I turned to her because I know I cannot do them on my own. Now that you’ve successfully produced your first eBook, could you share three of the most important things you’ve learned about the process? Is there anything you’ll do differently next time?ġ) Make sure your manuscript is polished and done before you decide to publish… and know WHY you’re publishing.Ģ) The cover matters. Marbled Ricotta Cheesecake Brownies via Imagelicious Photography ![]() From a practical point of view, I wanted a short-ish title that would create a reaction from a reader (like “Huh? What does late bird mean?”) and would have a central image that could lend itself to an illustration. First off, I like it! But it also was a poem that I wrote that seemed to unleash a torrent of poetry, so it holds a good memory there, too. The poem, “The Late Bird,” has always held a happy place in my heart. How and why did you decide on “The Late Bird” as the title of your collection? I give you Greg Pincus, the Late Bard who wrote every word of The Late Bird! Oh look, here he is now (with a good reason for being late)!įriends, poets, dessert lovers, hand me your plates! He’ll take the lid off his chocolate sauce and reveal just what keeps his creative juices bubbling. If you’ve always wanted to know what inspires Pincus’s pastry poetry, you’ve come to the right place. I’ve always believed that behind every great author/poet/writer there is great food. Because he writes a lot of foodie poems, he’s totally worth waiting for.☺Īs soon as he arrives, we’ll chat about his new E-book, The Late Bird, which contains more than 50 funny, quirky, smirky poems, and then Chef Greg will serve up three mouthwatering verses and a favorite dessert recipe. Time stands still for tiramisu and tarte tatin. ![]() ![]() When it comes to dessert, Greg Pincus and I are totally simpatico. This sometimes happens when you’re faster than a speeding cannoli, more powerful than a rum baba, able to leap tall croquembouches in a single bound. Look! Up in the sky! It’s a bird! It’s a plane! It’s. But here’s what they don’t tell you, friend …
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