Thursday, June 13, 2013

Dishing it Up with Sarah Pinneo!

Today we are welcoming Sarah Pinneo at Writer's Corner.  I am excited to share her debut of Julia's Child.  


What would you do if you suddenly decided to start your own business?  How would you provide for product development and the staffing to start your business? 

Julia Bailey runs a business Julia’s Child which makes food for toddlers and others.  She has been working with her business associate Marta who helped her develop the business from the ground up.  Julia’s goal is to make her product reach Whole Foods grocery store shelves. Will she be successful?  In addition to starting her own business she has two children Jasper, Wylie, and Nanny Bonnie who can rarely be counted on.  How she can make this work?

My Thoughts:

I had fun with this novel.  Sarah Pinneo’s debut was very enjoyable.  I love reading about cooking so she immediately had me hooked.    I felt very involved in the story.  I wanted to help Julia reach her goal.  I did find the novel to be slow in spots.   Over this novel leaves you rooting for Julia to be successful.   

One of the main themes throughout the novel is starting your own business.  If you have ever tried to start your own business, it is a huge task.   The author demonstrated Julia's struggle with her business well through out.  She also contrasted the wishes of choosing the family or the business.  Who hasn't had to make those choices?

Sarah would love to hear from you.  You can check out her facebook page, website, or twitter.


Here is a recipe from Sarah Pinneo:
                      Apple and Cheddar Muffets

That Lizzie Hefflespeck Declares
“Absolutely Not Gross”
1 very large apple or two small ones
2 tablespoons butter
2/3 cup all purpose flour
1/2 cup yellow cornmeal
2 tablespoon granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg lightly beaten
1/3 cup whole milk
1 cup sour cream
1 1/2 cup grated cheddar, divided
“Preheat oven to 400 degrees F. Generously grease and flour twelve muffin cups. 

       Peel and core the apples and dice finely.  If your toddler is helping, peel and slice an extra one to share.  If you play your cards right, he or she will be busy eating the apple slices while you’re measuring out the dry ingredients.
       In a small skillet, melt the butter and sauté the apple until tender and just beginning to brown, about 7 minutes.  Remove the pan from the heat and set aside to cool. 
       Meanwhile, combine the flour, cornmeal, sugar, baking pow-der, and salt in a large bowl.  In a small bowl, whisk together the egg, milk, the sour cream, and 1 cup of the cheese.  Stir the wet ingredients into the dry ingredients, and then add the apples and the butter.  Stir just to combine. 

      Spoon mixture into the prepared tin, and top with the remaining ½ cup of cheese.  Bake for 20 to 25 minutes, until very brown and a toothpick inserted into the center of the muffets comes out clean.  Cool for 10 minutes on a rack.  Loosen muffets by rimming their edges with a plastic knife. Turn them gently onto a plate.  Serve warm or at room temperature.”  

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