The Pie!

pie
If we were having coffee today, I’d offer you this piece I wrote on The Pie.
In the early 1990s, I was a moderator on what was called a USENET newsgroup; the newsgroup existed specifically for users to share recipes.  Before the web, USENET was basically THE internet. It actually worked a lot like facebook does today, with forums, posts, immediate access, and worldwide access.  But it was all text.  It was pretty much self-regulated too, by a cadre of computer professionals who helped form the early beginnings of the internet. It was a fascinating time to be internet savvy.
Anyway, a guy who was starting up a new recipe web page contacted the moderators and asked us to send him some recipes so he could flesh out the beginnings of his website, recipezaar.com.  He wisely did not want to just steal recipes, he was looking to create a recipe sharing site where people could freely exchange.
Sometime before that my wife Gretchen had seen an intriguing “Amish” Buttermilk Pie on a recipe segment of a local TV station.  All she managed to do was copy down the list of ingredients.  I used similar custard pie recipes to figure out the procedures and baking specifics.  We loved it.  But shortly after that, we lost the list of ingredients before we had recorded them elsewhere.  They were scribbled on the back of some envelope.
At one point I put out a request for buttermilk pie recipes on the newsgroup.
I bet I gained ten pounds testing the various recipes that were shared but not one was as good as that original.  Just when everything seemed hopeless I opened a cookbook and … there was the envelope!!!!!!
I did two things … made a pie to verify that yes, this WAS better than all the others, and then I wrote it down in several places.  By some serendipitous accident, this was the precise time this gentleman was requesting recipes so I submitted it, as sort of a fail-safe. I forgot about this for about four years until a friend of mine noticed it on recipezaar and asked me about it.  He said it had a bunch of positive reviews.  I hadn’t even registered as a user yet … but I got signed up and got the recipe attached to my profile. Fame at last.
This has continued to this day, but recipezaar was sold at some point, at least twice and possibly three times.  The original recipe has survived intact, along with all the reviews.  It is now the foundation of food.com.
All through its life, it has generally turned up first in searches for “Buttermilk” or “Buttermilk Pie” … and there is a reason for this.  Food.com no longer prints recipe numbers but the previous websites did … this recipe is #56, which I am sure is used as a unique database identifier (I am an IT guy). A search with no other criteria will turn them out in numeric order.  This is still the case.  If you look at the link I provide below, you’ll still see “56” … this is 56 out of over five hundred thousand recipes.
Now … a couple of years ago I concocted a free promotional cookbook … a companion book to my novels and I decided to include the buttermilk pie recipe (with minor modifications).
In the past month, I have heavily promoted the cookbook, most of that on Twitter.  So a few days ago when I received a message on Twitter about the pie I assumed it was from one of my thousands of new readers (seriously, this promotion month has been pretty good).
I probably confused her with portions of my response because I referred to other recipes and asked for a review.  After a few messages back and forth she informed me she got it from food.com!  With my big promotion, I didn’t even think about that location!
I call the recipe in the cookbook “The Best-Danged Buttermilk Pie” and it is listed as a customer favorite in the fictional cafe.  I even mention that fact in the latest novel, LUCKY STRIKE.
I’ll tell you this … get it from the website or get it from the cookbook, I don’t care.  Just GET IT.  This pie is that awesome.

The cookbook link is https://www.amazon.com/Mossback-Cafe-Cookbook-Thomas-Fenske-ebook/dp/B071XRC8MP

An alternate for the cookbook, with links to Nook and iBook and Kobo: http://thefensk.com/cook.html
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Thomas Fenske is an author living in NC.

The Mossback … another look

This is just another fine-tuning of my Amazon blurb … I think it’s getting there.

cover-lg2a“The Mossback” made it’s first appearance in the pages of Thomas Fenske’s debut novel, THE FEVER, when owner Smidgeon Toll delivered a massive serving of Huevos Rancheros Especial to Sam, that book’s hero, and proudly exclaimed:

“There, what do you think of that?”

The description of gooey, spicy, goodness that followed spurred several readers to ask the author, “Is that a real dish?”   Now you can see for yourself!

Fiction has become kitchen.

Smidgeon will entertain you with her quirky, homespun wisdom as she shares a mini-history of the cafe along with some insight into what helps to make The Mossback a unique and delightful locale in the world of fictional eateries.

Along the way you’ll learn how to make her awesome square biscuits.  She also reveals details about the full-sized heap of bacon they serve on “THAT BLT, ” and introduces readers to other local favorites like the “Double Trouble Dog” and what has to be the “Best-Danged Buttermilk Pie” you’ve ever tasted.  As an added bonus, she has agreed to share her famous Potato Salad Secret, something surprising and simple that will take even the best potato salad recipe and crank it up a notch, maybe two!

Simply put, these are all part of what would have made The Mossback Cafe famous, well, if it actually existed.

So hop out of your pickup truck and mosey on in … there just might be some breakfast tacos or enchiladas lurking in your future.

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The Mossback Cafe Cookbook is still mostly FREE … check out my website for the free venues as well as the link to Amazon where it is 99 cents.  Feel free to share one of the other sites to them using the report a lower price option.  Or if you insist, buy it but be aware that there is a kindle version available at the Smashwords link.
While you’re there, feel free to browse my other books … summer is a great time to Catch THE FEVER!

WeekendCoffee Validation 

If we were having coffee today I’d still be beaming about the review. 

“Review?”

Yes.  My first independent (and unsolicited) review of THE MOSSBACK CAFE COOKBOOK. 

A book review blog, The Edifying Word, had previously reviewed my debut novel THE FEVER and they picked up this latest offering, giving it an awesome appraisal. I was especially happy that the reviewer understood the “companion book” intent of the cookbook. As I’ve said before, it is more than a cookbook and provides valuable insight into the world of the other two novels (and those to come). 

So check out this review at The Edifying Word and while you are there check out their other reviews.  

Thomas Fenske is a writer living in North Carolina — thefensk.com

More Than A Cookbook

Just to be clear … The Mossback Cafe Cookbook is more than a cookbook. It is a true companion book to my novels.  They introduce the backdrop of the place and they intoduce owner Smidgeon Toll. The books are basically stories set in Texas and so, the cookbook has a strong Southwestern influence. 

The cookbook takes that base and gives Smidgeon a chance to tell us all a little more about her background and the cafe. 

The recipes are real and the  information she shares is a valuable resource that will enhance your enjoyment of the existing novels and subsequent stories in the series. 

So, when you see the word “cookbook” —  look beyond it, and consider this to be a stepping off point.  But don’t get me wrong, the recipes are easy and accessible to even fledgling cooks.  And delicious. 

Check it out … it is only in ebook form and it is only 99 cents.  

http://thefensk.com/cook.html
Happy Enchiladas!  

Thomas Fenske

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

 

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

It’s coming soon!!!!

mossbackcove

It’s slowly coming together. What? Why, THE MOSSBACK INN COOKBOOK! What is it? Well, what I’ve tried to do is create a 1980s look in a cookbook, based on a fictional eatery that figures largely in my Traces of Treasure novel series. Hey, I collect cookbooks I know what it’s supposed to look like. […]

via Coming Soon! — TCC-GUY