Cindy Arora's Blog

Eating dessert for breakfast is probably my favorite part of the holiday season.

It seems just after Thanksgiving Day, when the refrigerator is packed with leftovers, including pumpkin pie, I give myself permission to eat dessert for breakfast. This tradition continues through December with frosted sugar cookies, slices of cake, peppermint bark, and the gobs of fudge given to us as gifts.

It’s gluttony, but with a cup of coffee and I’m here for it.

This New Year’s Eve I was lucky to have a bounty of sweets from local Los Angeles baker Courtney Ellis, aka, The Loveday Kitchen who created a sweet/tart menu of desserts made from Meyer and Eureka Lemons.

Lemon desserts are hands down my favorite type of dessert. I love the sweet and tartness of a great lemon pie with a complementary buttery crust or the simplicity of a lemon sugar cookie that can taste like lemonade with each bite.

There’s so much to love about lemons!

Which is why when I heard about Loveday Kitchen needing taste testers for her recipe development, I selflessly drove down to her house in the middle of a Los Angeles rainstorm to pick up a box of goodies. Thank goodness I did, because there was a three-hour power outage in my neighborhood, and the only thing I could eat for dinner, was lemon cake.

What else could I do?

Desserts from LoveDay Kitchen

I decided to pair my favorite desserts from the LoveDay Kitchen menu with some of my favorite reads from 2021, because reading and eating dessert is one of my favorite things to do. Right?

Happy New Year to everyone, let’s hope for continued kindness and dessert in the New Year!

Reads of 2021:

1. Malibu Rising by Taylor Jenkins Reid: I was unexpectedly smitten by the story of the Riva family. I loved the Malibu backdrop for this book, the seafood diner and how I could smell the salty air and hear the ocean waves. A familial legacy story full of secrets, drama and surprises. Once I picked it up, I couldn’t put it down. Dessert Recommended: Hot Toddy Lemon Bar, a perfect blend of sweet, tart and a splash of bourbon you can taste in each bite. Impossible to stop eating!

2. A Season for Second Chances by Jenny Bayliss: This book was an unexpected gem I found in a Little Free Library. I didn’t know what to expect and I ended up completely enamored by the main character Annie who has to rebuild her life after the ending of a 20-year marriage. She finds herself spending the winter in a seaside town where the people become a part of her life. Such a gem of a book! Dessert recommended: Lemon Cake with Lemon Frosting, because cake is the perfect complement to a cup of tea, which everyone seems to love in this charming little town.

3. Beach Read by Emily Henry: One of my favorite tropes is enemies to lovers, and while the two main characters didn’t technically HATE one another, they were opposing personalities who learned to well … love each other. I thought this was an amazing premise, the verbal jousting incredibly fun, and I adored how the two characters made each other grow. Dessert Recommended: Lemon Cookie, a sweet and chewy classic, that you can hold while you quickly flip through the pages of this read.

3. The Last Thing He Told Me by Laura Dave: Laura Dave’s latest suspense novel is smart, entertaining and keeps you on your toes. I had no idea how this book was going to end, and that’s half the fun, right? I’ve recommended this book to all of my friends who love a juicy crime podcasts. Dessert recommended: Lemon Buttermilk Pie, a curd like filling, but creamy texture makes this pie a perfect partner-in-crime for this novel.

5. Grounds for Murder by Tara Lush: Coffee and murder? Sign me up. This book introduces you to Lana Lewis, a barista, coffeeshop owner and former newspaper reporter from Devil’s Beach Florida. She lands in the middle of a murder mystery and her years of the newspaper biz means she can’t stop asking questions and getting herself in trouble. Dessert recommended: Lemon Loaf, because what goes better with a cafe latte than a simple slice of lemon loaf.

Summer at our house means two things.

Afternoon swims and lemon pie.

Living in Los Angeles, about 30 miles from the nearest beach, means I spend most of the summer looking for places to swim for a couple of hours. We have our list of community pools we frequent, friends who gift us with pool time, and the occasional day pass at a hotel.

I’m happy to even be swimming, since last year, I only put a bathing suit on once.

Honestly, it feels good to be out in the world again. Cautiously and carefully, but here we are acting like gophers sticking our head out of a deep hole, making sure it is OK to come out.

I bask in the bit of normalcy with our afternoon swims and lemon pie.

This past weekend, I had two days of back-to-back 90 degree days and a bag of lemons that beckoned to be turned into a summer lemon pie. I was in the middle of writing, which means I was looking for a way to procrastinate edits on a chapter, so I went to the kitchen where I got lost in it all for a couple of hours.

There are a handful of ways to make a lemon pie, on this balmy Sunday, I opted to take my favorite Key Lime Pie recipe and use lemons instead.

So homemade graham cracker crust.

Lemon Zest.

Lemon juice.

Sweet Condensed Milk

It’s so easy to make and there isn’t a lot of oven use, which makes this a wonderful pie to create on a hot summer day.

This time I decided to peel my lemons first and then candy them for garnish on the pie. It was a game changer, if you have the patience, make candied lemon peel for everything.

Hope everyone is safe and letting themselves enjoy the moments of sweetness out there.

Sunshine Lemon Pie

Recipe revised from Mary Engelbreit’s Sweet Treat Dessert Cookbook

Graham Cracker Crust

1 package(1 full sheet) graham crackers finely crushed.

2 1/2 tablespoons of sugar

5 tablespoons of unsalted butter, melted

Lemon Pie Filling

4 large egg yolks

1 (14 ounce can sweetened condensed milk)

2 teaspoons grated lemon zest

1/2 cup of fresh lemon juice (from 3 to 4 lemons)

Directions:

1. Preheat the oven to 350 F

2. Make the graham cracker crust. In a medium bowl, combine the graham cracker crumbs and sugar. add the melted butter and stir until the crumbs are evenly moistened. Using your fingertips, press the crumb mixture evenly over the bottom and up the sides of a 9-inch pie plate.

3. Bake the crust for 8 to 10 minutes. Let the crust cool to room temperature on a wire rack. Reduce oven temperature to 325 F

4. Make the lemon filling. In a large bowl, whisk the egg yolks until blended. Whisk in condensed milk, then whisk in the lime zest and juice until blended. (Set aside and let it sit to room temperature while crust cools)

5. Bake the pie for 15 to 17 minutes, until the filling is just set. The center should jiggle slightly if gently shaken. Refrigerate the pie for at least 4 hours, until chilled.

xoxo, Have a great summer, you’re rad and to keep in touch.

Cindy Arora

Pair coffee with this …

Winter is here and we continue on lockdown. So there’s nothing else to do these days but grab your favorite cup of coffee and curl up with a good book and escape to a place where hugging, dining out and dating still happens.

Grounds for Murder: A cozy for the coffee lover. A great book by author Tara Lush who took a laid-off journalist, a third-wave coffee shop in a quirky small-town in Florida and a murder to create a really fun whodunnit. There’s also a percolating romance with a police chief and a fun gal pal sidekick to make this a fun read. Pair this book with a latte and ask for that foam art.

The Chocolatier: Author Jan Moran knows her stuff when it comes to chocolate and Italy. I could see the lemon trees and the beautiful Italian coast, and let me tell you, it was wonderful to disappear into this world where chocolate, romance and intrigue is just another day. A smart, historical romance that will keep you flipping through the pages until you reach the very end. Pair this book with a raspberry mocha and say yes to the whip cream.

Christmas at the Restaurant: I have not started this book yet, it is next on the list for January. I know it is holiday inspired, but come on, do we ever tire of it? Not really.

I did read the 1st book in this series and I have to say I enjoy the slow, steady pace of Nantucket. Plenty of seafood references and walks on the beach that makes it feel like a vacation. Pair this seaside holiday book with a Chai Latte.

Super Sad True Love Story: I’m reading this book with a friend of mine in a virtual book club. I checked it out from the local library, which anyone can do online right now. They have made it ridiculously easy to read books during the pandemic. Please support your local library. This book is considered a dark comedy/romance, I’ll let you know how much I cry. Pair this dark comedy with a Cafe Borgia, which is espresso, steamed milk, cocoa and orange flavor.

Please send any book recommendations my way! cindy@arorawrites.com

xo,

Cindy

Several years ago I wrote a short story for a holiday anthology book called “Merry & Bright: Six tales of Christmas Cheer.”

It was my first time writing a Christmas-inspired book and it was fun to create! The publisher who published this book has since closed, and I decided to publish the story on Wattpad for the season. I wrote it shortly after I published “Heartbreak Cake,” so it has been a while.

Reading old stories can be a bit like reading an old journal, a peek into the past.

But it’s a sweet story that was inspired by my time as a food writer in Central California. I fell in love with all of the towns in the Sierra Neveda Foothills, also known as Gold Country.

I used to love taking drives to these towns and feel transported to a scene in a Mark Twain novel. Really magical! I hope to make it back here one day soon.

In the meantime, we can enjoy a bit of places that we can’t get to at the moment through reading.

Enjoy Christmas at Mulberry Inn #wattpad

““I lean against the frame of the barn door, mesmerized by the hundreds of Christmas lights hung up across the ceiling of the barn that glimmer like fireflies.”

Christmas at Mulberry Inn

Saffron Chatterjee has escaped to the snowy mountain top of the Sierra Nevada Foothills to spend Christmas with her best friend who owns and runs Mulberry Inn.

The rustic bed and breakfast Inn is exactly where she needs to be as she mends a broken heart, signs her divorce papers and attempts to eat her weight in eggnog pancakes. But what's Christmas without a little romance and baking?

Mark James left the small California town of Murphy's right after high school, and hasn't wanted to come home since. But he's arrived at Mulberry Inn to spend time with his brother and niece and also to be a part of the town's annual “Christmas on the Hill” where anything can happen when two strangers meet under the twinkle of holiday magic.

Holiday Reads

Christmas at Yuletide Farm:

The Book : A journalist and a Christmas tree farmer, just may fall in love, take a snowy drive amidst the pines and then have a date which includes making a Gingerbread House. This Megan Squires book is swoon-worthy and sweet. A perfect holiday escape.

The Bromance Book Club :

The Book: A professional baseball player finds he is about to lose his wife due to some unsavory (and insecure) macho-like behavior. He is recruited into a romance book club by some of his fellow baseball player buddies where he is introduced to romance books and how they can help him woo his wife back. Laugh out loud funny! Great story line and a fun read.

The Trouble with Hating You:

The Book: Hate-to-love trope (cue Erasure’s I love to hate you track) with an Indian arranged-marriage bent. Interesting story line, cultural twists and turns and a protagonist that is hard to like at times (but aren’t we all?)

The character lives in Texas and I love the melding of Tex-Mex food in some of the dialogue. I’m here for the spicy nachos.

Christmas in Cambria:

The Book: I don’t know author Linda Seed , but I want to say thank you to her, because her books have been my #1 escape during quarantine. I have practically read every book she has written from March to December. There’s something about escaping to the charming seaside town of Cambria to have a romance, eat dinner with friends and maybe have a few hijinks.

As soon as COVID is over, this is precisely what I am doing!

I just started this book, so I don’t have a synopsis yet, but I already know I’ll love a day or two in Cambria!

P.S: I hope everyone is staying home and staying safe this holiday season, it has been a long and difficult year and hopefully we can sleep, eat and read our way to the strike of midnight on December 31st.

- Cindy Arora

We like: I Like Pie Bakeshop

I had the wonderful opportunity to sit in on a zoom meeting with the Mt. Sac Hospitality and Culinary Arts Club’s “Bakery Talk” which featured guest speaker Annika Corbin the owner of the much loved, I LIKE PIE Bakeshop in Claremont, California.

I am currently working on getting my degree in Baking at Mt. Sac and I am having a blast taking classes. Everything is virtual at the moment, but I look forward to getting into a classroom kitchen someday soon.

Now, back to pie.

I have been to the Claremont Pie Festival before and always loved the community-feel of this neighborhood. Turns out Claremont has a sweet spot for this shop which started the annual pie festival.

I was excited to hear Corbin speak about he challenges she has faced since opening the retail store in 2012.

The greatest thing about this chat was Corbin speaking frankly about the realities of owning a bakery to students who have aspirations of owning a shop of their own.

She offered great insight on the challenges that come with entrepreneurship, including the sacrifices she and her family had to make.

She spoke on the sacrifices she and family had to make to move from the East Coast to Claremont to open the business.

“Without exception, people thought we were crazy,” she told the class. “It was really, really hard.”

But as she celebrates her 8th year in business in the midst of a pandemic, Corbin has discovered a deeper sense of community. Those first few months of COVID-19, Corbin faced a quiet store front and a desire to help. So the shop began to make pies for first responders and others who needed a bite of comfort in a time of crisis.

she began to make pies for first responders I LIKE PIE and even found a deeper sense of community in the midst of the COVID-19 pandemic, providing comfort and pies to first responders in the region, one bite at a time.

“Who would have ever thought something like this could happen?” Corbin asked the class.

I LIKE PIE Bakeshop creates individual sized pies, which allows the pie lover a chance to get an assortment of flavors versus '“committing” to one flavor.

You can learn more about Corbin and I LIKE PIE on this great video by the Inland Empire Explorer.

When I was a kid, my Dad surprised me when he turned whole milk, sugar and a handful of carrots into an unexpected sweet pudding called Gajar (carrot) Halwa.

He made it after discovering a jug of milk was about to expire, and I noted the gleam in his eye when he realized he had all of the ingredients to make one of his favorite boyhood desserts.

I don’t recall how long it took, but I do remember the house began to smell of sweet milk, sugar and smoky spices.

We later ate in the kitchen counter together and the best part for me (as an 8-year-old) was the raisins.

After simmering in a pot, the plain raisins were plump and soaked with the milk, sugar and cardamom — making it a compact bite full of flavors.

My Dad, Subash “Dean” Arora learned to cook from his Mom, my grandmother, who I only met once since she lived 9,000 miles away in Bombay. But, every time my Dad cooked Indian food he would end up sharing stories about her and his childhood.

He passed away a few years ago, and I find recreating his dishes is my way to be close to him.

With the pandemic, one of the perks from being home and doing everything virtually, is taking cooking classes from chefs in different cities. This was how I met Chef Shankari Arcot and her cooking school Sacramento Spice.

She has a slew of amazing classes from traditional Indian dishes to vegan, vegetarian and even cooking classes for kids, but I signed up for the class that included learning to make Carrot Halwa.

The Zoom class was surprisingly fun, which I didn’t expect. I’m a slow burn on virtual learning, but I thought Chef Shankari did a wonderful job of explaining everything so we never felt lost. When we got to the Carrot Halwa portion of the class, I already had my carrots grated, my measured cardamom and sugar and the milk was on the stove boiling.

Chef Shankari’s recipe didn’t include raisins, so I decided to tweak her recipe and add a few ingredients to try and recreate my Dad’s dessert.

My first attempt came out decent, but I didn’t add raisins and I used almonds and coconut milk. Which by the way, doesn’t taste the same. So, just go for it, and use FULL FAT. It’s gonna be OK.

My second try I used golden raisins and walnuts, but overloaded the dish with them and the pudding felt more like a porridge.

The third attempt happened this past Sunday, I followed her recipe and tweaked it by adding a 1/4 cup of raisins and 1/2 teaspoon more cardamom and a 1/4 teaspoon of candied ginger.

I allowed it to simmer, and enjoyed how the house felt cozy while Los Angeles enjoyed a few days of actual fall-like temperatures. Don’t worry, we are back to 100 degrees!

When it was ready, I went straight for a plump raisin and it was just as I remembered. I let my sisters know and will hopefully be able to make it for them soon when the world reopens.

In the meantime, make sure to check out upcoming online classes from Sacramento Spice. Chef Shankari has a lot of great classes coming up, including the portable and loveable Samosa!!!

Gajar (Carrot) Halwa

An Indian pudding with all of the flavor notes of fall. (recipe courtesy of Sacramento Spice)

Carrot Halwa Yields (2 cups Serving size – ¼ cup per person)

Ingredients

2 cups - Whole Milk

3 tbsp. - Ghee

2 cups - Grated carrots

1/4 cup - Sugar

1/2 tsp - Ground cardamom

½ tsp - raw cashew nuts

nuts – 6 

Directions

Heat the milk in a heavy bottomed pan; let it simmer on low, until the milk reduces to roughly one cup 

While the milk is boiling, add ghee in a non stick pan and when it melts fry the cashew (nut of your choice) for a few seconds and set it aside.

In the same pan, stir in the grated carrots and sauté on medium low for 8-10 minutes until the carrots change color and turn slightly soft.

Stir in the milk, add 1/4 cup of raisins (if desired) and cook until the milk is completely absorbed, this takes roughly 10 -12minutes.

Next add the sugar and cardamom powder and simmer for another three to four minutes until the halwa starts to leave the side of the saute pan.

Keep stirring. Garnish with cashew nuts. Carrot halwa can be served either hot or cold.

Tips: Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.

Mother’s Day is a few days away and I have to admit, I’m not feeling like supermom.

Like most of the world, the last couple of months have tested my ability as a parent.

My patience is thin, swearing has become a part of the day and my son is keenly aware of my limited math skills.

The truth is, I don’t have a boat load of kids. Just one.

One kid. Two kittens. A full-time job. And one world pandemic that has me washing my groceries in the sink, wearing a mask while running in 95 degrees heat and having social distancing walk-dates with my boyfriend.

I observe on social media the hundreds of different ways moms are excelling at home school. Color coded schedules, midday yoga, impromptu dancing and a healthy lunch.

Every now and then, I have a good day where we get everything done. No one cried. A door wasn’t slammed and I feel … adequate. Not great, not horrible, but hey, I’m OK.

But a lot of times, I”m wondering if he’s going to forgive me for this pandemic period.

How will our relationship as mother and son look like at the end of all of this?

Will he forgive me for being flawed. For chasing after him with hand sanitizer, for giving him “mean eyes” him while I’m on a work Zoom call and he’s dancing behind me, or for crying while doing dishes because it’s all overwhelming.

Parenting is already overwhelming, but now?

Next level.

I’m a single parent — with a co-parent — but, being a single mom makes for an interesting set of dynamics between my son and I.

I don’t strive to be his best friend, and certainly haven’t advocated for it, but sometimes, that’s just what we are.

We are, by default of our circumstance, two peas in the proverbial pod.

This week, we had a hard, mind-bending week. I have started texting his teacher as a replacement to my therapist. Thankfully, she’s cool with it.

On weeks like this, we give up early and have home economics class.

Sometimes this involves folding laundry. Or just doing laundry. Maybe, I let him wash dishes, if I feel like getting wet or watching him get soaked.

But sometimes, it means I set him up with a cookbook, ingredients and silent discussion with myself to “chill” since flour and sugar will soon be everywhere.

This week, he made a banana cake.

It started out as a bread, that evolved into a cake, thanks to a cake pan and left over cream cheese that found new life with confectioners sugar, vanilla, butter and the aromatic spice cardamom.

I had him turn cardamom pods into a powder that we added to the cream cheese frosting and it made a simple banana cake turn into something really special.

Which made home economics class, pretty special too.

I’ll hold onto the little things.

Banana Cake with Cardamom Cream Cheese Frosting

The little person in my life was able to make the cake, minus smashing the bananas, which he believes looks like brains. I have been testing recipes with cardamom and I decided to add cardamom to the frosting, which turned out to be sublime.

For those looking to add a little education to impromptu home economics class, cardamom has an interesting backstory with spice history in India and Guatemala.

So if you have it in your pantry, go for it! I included a link for Oaktown Spices, my favorite spice shop that delivers.

Banana Cake

(recipe courtesy Mom’s Big Book of Baking, Laura Chattman)

Nonstick cooking spray

2 cups of unbleached all-purpose flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1/2 cup of butter ( 1 stick) unsalted butter, softened

3/4 cup sugar

2 large eggs

3 very ripe bananas

1 teaspoon pure vanilla extract

1 cup of chopped walnuts or pecans

1. Preheat the oven to 350 degrees. Coat the inside of a round cake pan with cooking spray.

2. Combine the flower, baking powder and salt in a medium mixing bowl.

3. Combine the butter and sugar in a large bowl. With an electric mixer, on medium-high speed, cream them together until fluffy, 2 to 3 minutes. Add the eggs, banana, and vanilla and beat until smooth. With a wooden spoon, stir in the flour mixture until just combined. Stir in the nuts.

4. Scrape the batter into the prepared pan. Bake the cake until golden and toothpick comes out clean. (Set your timer for 40 minutes and then check on it and add time. Dry banana cake is a bummer)

5. Let it cool completely before adding the frosting.

Cardamom Cream Cheese Frosting

1/4 cup butter, softened

4 ounces cream cheese

3 cups confectioners' sugar

1 teaspoons vanilla extract

Here’s a full recipe for it: https://armagazine.com/35LHBOM

I went to the Farmers Market on Saturday morning and we all stood 6-feet apart and waited our turns.

Patiently.

Some people didn’t follow the signs and cut in front. They got their produce and went on their way. While those of us in line, just waited.

Our masks on.

Grateful to be outside, even during these strange conditions.

I bought two baskets of strawberries, they looked bright and red in the sunlight. But once I got home, I realized they were ripe and wouldn’t last the weekend.

A cake? Perhaps?

Strawberry Shortcake?

Strawberry Ice Box?

Pie?

I’ve been on a pie tear, no doubt about it. I love pie. It may be my favorite, but then there’s ice cream, crisps and tiramisu, so I can’t commit.

I decided to make a pie with a crumble disposition.

The goal of this pie was to see if I had the patience to make my own crust.

To add the flour, sugar, cold butter, the chilled water.

To wait while it chilled in the fridge for an hour then to bake it with aluminium foil and dry beans on top for a smooth base.

Then there was the slicing of the strawberries. The sweet crumble top.

And then wait for an hour to bake.

Did I have the patience to get through all the steps.

I did.

And it was delicious.

Strawberry “patience” Crumble Pie

Step one: Get your copy of the 1988 album “GN’R Lies” and turn up the volume to jam while you get your ingredients mise en place. (Best Song for prep: Used to Love Her)

Step two: Not everyone has shortening and apple cider vinegar on the ready, so I followed this approachable recipe for pie crust from Judith Sutton’s cookbook, “Sweet Gratitude.” (Best songs: You’re Crazy and One in a Million)

Flaky Pie Shell

1 1/3 cup of unbleached all-purpose flour

2 tablespoons of sugar

1/4 teaspoon of salt

8 tablespoons of unsalted butter, cut into 1/2-inch cubes and chilled

2 to 3 tablespoons ice water

Combine the flour, sugar and salt in a food processor (or by hand). Scatter the butter over the flour and mix until mixture resembles coarse meal with pea-size lumps of butter. Add 2 tablespoons of chilled water and incorporate into dough. Make sure the dough is crumbly and not overprocessed.

Knead the dough briefly, just until the dough comes together. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes before rolling it out.

On a lightly floured surface (important!), roll out the dough to a 12 1/2- inch round. Fit it into a 9-inch pie pan. Trim the edges and flute around the pan for a decorative border.

To prebake the pie shell, put a rack in the lower third of the oven and preheat the oven to 375 degrees.

Line the pie shell with aluminum foil and fill it with dried beans, rice or pie weights. Bake for 15 minutes. Remove the foil and weights and bake for 8 to 10 minutes longer, or until the pie shell is golden brown.

Transfer the pan to a rack to cool completely.

Step three: Follow this recipe from Food Network for the filling and crumble top for Strawberry Crumble Pie.

Best song: Patience (Keep on repeat)

Step four: Eat!Your patience was worth it.

Reads that Keep it breezy

Look. If you’re reading the news, it’s tough.

It’s a cross-genre between science fiction, post-apocalyptic, political crime/drama with a sprinkle of espionage.

It’s a mess. Truly.

So, in hopes of keeping things light and breezy, so I don’t spend all my money buying chocolate, running clothes and baking equipment.

I’ve turned to books to keep me chill. Books with a bit of magic and a lot of heart.

Check them out below:

Saving Sofia: Linda Seed writes fun women-centric romances that support friendship. The characters are always fun, they have cool jobs and the bonds of friendship between the women is at the center of the books. This is the first book in a series about the Russo Sisters. I had fun escaping to Cambria for a few days. Beach life meets sisterhood.

In the Market for Love: I am not sure how I stumbled on Megan Squires, possibly a Kindle Books deep dive. But I did! And I was excited to read a book centered in Sacramento/Davis area. Nothing like a sweet book that celebrates the Central Valley’s bounty of produce and adding romance. I was hooked! (pitch forked?!) Sweet romance meets Farmers Market.

Dreaming in Chocolate: Who likes chocolate? Me. Who likes magic? Me. Who likes romance? Me. Seeing as I love all of these things, makes sense why I am a fan of Susan Bishop Crispell’s books that combine magic with romance and food. I mean, yea. That’s my jam. I am still reading this, so I have no review, except that, I’m loving it. Chocolate meets magic.

Literary Pasadena: I found this book at the San Marino Public Library, right before COVID-19 imploded, and everything shut down. It has some wonderful short stories from authors I know and authors I don’t know. It’s a great anthology published by local (and awesome) Pasadena publishing house Prospect Park Books. Pasadena + Literary Reads