The Knife of Narcissus part 4 releases on Monday, and will be available at all the usual places. I’ll be celebrating by making another ancient dish, my favourite Roman main course, Casserole à la Apicius. It goes well with the Apricot Stew side dish. I’m hoping it will also go well with Dogfish Head Brewery’s Ancient Ales. Here’s the recipe in 140:
The sauce: crush celery seed, oregano, mint, ginger, coriander, raisins, honey, vinegar, oil, wine. And…this one is going to take 280.
The rest: In a clay baking dish put down layers of bread, cooked chicken breasts, pine nuts, diced onion, sharp cheese, sauce. Cover & bake.
On Monday evening, I’ll post the expanded version of how the recipe turns out this time around, with pics.
Meanwhile, The Novel Approach has given Parts 1-2 an in-depth—and flattering—review:
“A wonderfully written historical gay romance, the first two books hitting the ground running as they introduce us to a world that’s both colorful and sensual in more ways than one….”
Please click on over and visit the site to see the whole review, and, of course, check out the other reviews to find other interesting books.
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