First Review!

cover-lg2aI was pleased to get the first review of The Mossback Cafe Cookbook today.  I’m still waiting to clear up some technical issues before uploading the book to Amazon, so this review is on Smashwords.  It is also my first review on Smashwords!

I just had to share it …

The review is by Laura Rittenhouse, a fellow writer.  I’m honored.  Be sure to look her up on Smashwords and Amazon!

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“I’ve read the front of the book and then, being held hostage to my sweet tooth, flipped to the back – the dessert section. I baked the coffee cake and my only complaint is I shared too much of it with appreciative friends. Next time I make it I’ll make sure I’m alone 🙂

There are a lot of recipes in here that I’ll try in the coming weeks – it is really a good cook book. But what pushed this to 5 stars for me was the fact that it’s a really fun companion to The Fever (which I’ve read) and, apparently, A curse That Bites Deep (which I haven’t – yet). This little cook book makes the novels seem almost like reading about friends.”

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To read the original review and download your own copy of this free cookbook, go to:

https://www.smashwords.com/books/view/712183

You can also get ebooks of THE FEVER and A CURSE THAT BITES DEEP from Smashwords.  The novels are also available in paper and from other outlets like Amazon and Barnes & Noble. More information on all of my books can be found at http://thefensk.com

 

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A funny thing happened on the way to the WeekEndCoffeeShare

img_6284If we were having coffee today I’d have to break the news.

You’d say, “It’s not the freaking cookbook again, is it?”

I’d smirk, and say, “I’m afraid so.”

The first thing I’d say is that I’m embarrassed.  Ever since I got this idea, I’ve been hammering away at it.  I recruited family members, friends, and acquaintances to give me feedback.  Most have read my novels.  I wrote my novels.  Finally this week, I was ready to take a big leap and upload this thing to Amazon. I had second thoughts about the title.  I loaded up my first book and did a quick search. Ack!!

Okay, I admit it.  In the novels, I never called the restaurant The Mossback Inn.  Never.  Not once.  Always Cafe.  Nobody noticed.  Especially me.  As big a problem as it now seems to me, it probably doesn’t matter.  Still, I could have sworn I did that search earlier, but obviously, I didn’t.  So I considered my options.  Although I’ve marketed it informally for a couple of weeks, I still considered it in beta mode, that is, in computer terms, a high-level test.  If I still need to make changes, now would be the time.  Thank heavens I hadn’t uploaded it.

One option was just to ignore it, or add a paragraph in the forward about how it was originally called The Mossback Inn.  That was a viable possibility.  The other option was to just bite the bullet, make the changes to Cafe, and continue on as before.  There really weren’t that many changes needed in the cookbook.  There were quite a few on the website.  I needed to change the cover, but once again, that is not a major change.  I decided to check out one thing before I made the decision. I Googled it.

I found a minor wrinkle.  There is a Mossback Cafe in Kingston Washington.  I checked out their web page.  It looks like a charming place, using locally sourced foods.  Farm to fork, I think they called it.  Heck, I’d like to eat there.  There is no way my cookbook impacts that place.  But I wrote them anyway, just to be on the up-and-up.  The owner wrote me back, somewhat amused by it all, but he agreed, my cookbook would be fine as The Mossback Cafe Cookbook, saying they more call their place just Mossback anyway.  He even commented on a few of the recipes and invited me up sometime.  Awesome.  You can check them out here:  http://mossbackcafe.com — like I said, it looks like a really nice place

cafe-coverSo, today, I’m launching an extended beta test with the rebranded title.  The Mossback Cafe Cookbook.  I think “Cafe” will likely play better in social media.  What do you think?  The rest of the cookbook is exactly the same.

Feel free to download a copy.  There are files for epub (good for Nook, iBooks, Kobo),  mobi (kindle), or pdf (just about everything will open pdf … hey, you could read it at work!).

Check it out and report back.  It’s a small book, but it is packed with good recipes.  And it gives a glimpse into one of the major characters of the books.  No spoilers, you have to read the books to find out more.  It’s a fun book to browse and hopefully a few who look at it will be enticed to check out the novels …

 

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Thomas Fenske is a writer living in North Carolina.  You can find out more about his writing (including the cookbook) at http://thefensk.com

WeekendCoffee DST Remorse

newmossbackcover2If we were having coffee today I would no doubt be complaining about Daylight Savings Time.  Yes, I hate it.  I mostly hate it for a week or so when the clocks go forward.  After that things sort of settle out.  My feelings, though,  go more toward why is it even necessary?

I don’t buy most of the arguments.  I frankly don’t see where it saves energy in this day and age.  What it mostly does, is give people more play time in the evening.  And since there is still the same amount of daylight no matter how you slice it, gradually increasing until the Summer Solstice, then decreasing until the Winter Solstice, all in all, I guess it doesn’t much matter.

I still have three favorite observations about DST.  One, the popular slogan is invalid.  Spring Forward and Fall Back sounds fine enough, but it has always seemed to me to be backward — it doesn’t make practical sense.  If I fall, I almost invariably fall forward, or at least to the side.  Ah, but if something startles me, I’m entirely likely to spring back.  You see?

The other two observation have to do with the intent and the implications.  I understand the concept of  “who needs sunlight at 5AM?”.  Sadly, we can’t change the way days progress.  What DST switches show us is the true arbitrary nature of time.  It’s arbitrary!  Admit it.  For all our dependence on it, we are dependent on something totally arbitrary.  So, to my way of thinking, when it was arbitrarily set up originally, it was made just a bit askew.  More on this after I make the second observation.

In the US, “STANDARD TIME” is now barely over four months of the year.  MOST of the year is that special designation of Daylight Savings Time.  What the heck?  How is that “Standard?” And people wonder why the aliens are so hesitant to make contact with us.

So my arbitrary solution is this:  Let’s just choose to buck up and change to a new standard time in the fall … Fall Back (ugh) not an hour, but a half-hour.  And then just leave it there.  We’ll sort of have the best of both worlds.  It is probably how it should have been set up in the first place.  It’s not as crazy as you might think … there are half hour time zones in some areas and the world goes on.

In more important matters, we’re likely to have another cup while I mention the cookbook I told you about a few weeks back.  I have a pretty good version of it available NOW, free for the asking.

Just send an email to mossbackinn@yahoo.com and tell me what version you need, mobi (for Kindle), epub (for Nook, Kobo, or iBooks), or pdf (for everything, really, including downloading it and reading it at work).  It’s really a load of fun, a companion book to my two novels, full of Tex-Mex and Southwestern dishes and some just down home good comfort food too.  Like I said, it’s FREE!  “Smidgeon Toll” is a character in both books and by character, I mean she IS a character.  You’ll like her.

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Thomas Fenske is a writer living in NC.  Find out more:  http://www.thefensk.com