One of my compatriots in COOK LIKE A WRITER, Kimberley Troutte, consented to let me track her down in the midst of a busy writing schedule and interview her.  I’m excited to bring you my results!

N&W: With your love of ghosts, how did history inspire your choices of recipes?

KT: My trip to Spain to write about ghosts inspired me to include Spanish tapas in our cookbook. The food there was amazing.

N&W: If you could go to any kitchen in any period in time, past or present, where would it be and with whom would you cook? What would the menu be?

KT: I have recently gotten on a Thai food kick. Oh, my gosh the sweetness of the coconut milk mixed with the zip of curry is like a party in my mouth. I think it would be pretty cool to take a trip to Thailand and eat in some of the local’s finest restaurants.

N&W: How has your relationship to food and eating changed in the process of doing the cookbook?

KT: I have been checking out ingredients and recipes a lot more now. Just yesterday, I was in a bookstore and stopped to read a food magazine. There was a recipe of how to make bread stuffed with a whole chicken! I soooo have to try that.

N&W: Living in Southern California, you’re exposed to many cuisines. What do you think of as “your” cuisine, as “comfort food”?

KT: I really love ethnic foods. Thai, Indian, Japanese, and Italian, Mexican, you name it we’ve got it nearby. Except Greek. Oh, wow, I love Greek food. My husband and I love this amazing Greek restaurant that’s in the middle of the desert called the Mad Greek and will drive out of our way to go there for lunch when we are traveling to Las Vegas.

N&W: Your newest release, SAVING MINER’S GULCH, is a children’s fiction story. If you had to design a menu for the characters, what would it be?

KT: The miners during the Gold Rush had lots of salt pork, beans, and my favorite—Sourdough Bread. My characters would have loved clam chowder in a hot, fresh Sourdough Bread bowl.

N&W: What are your favorite must-use cookbooks?

KT: The cook book I simply adore is called Cook Like a Writer. It’s fun, easy to use and has the best recipes. 🙂

N&W: What’s the best cocktail to drink while reading CATCH ME IN CASTILE?

KT: Sangria, most likely.

N&W: What advice would you give a writer just starting out?

KT: First there has to be LOVE—a deep passionate burning desire to write stories. If you’ve got the love then go forth and learn all that you can about your craft, which includes understanding yourself as a writer. Take classes and write as much as you can. Experiment. Become acquainted with your best, closest friend—your voice. It is like your fingerprint and is uniquely yours. Once you are more familiar with your voice, you will be able to sort out the genre and style that are best for you. And then write like crazy, as many days a week as you can. Surround yourself with true believers—other writers who are on this crazy path to publication too. Try not to get impatient because this writing journey takes time to prefect. Don’t be one of those people that quit too early. Keep loving, keep learning, keep writing.

N&W: If you could have a meal with anyone living or dead, who would it be and what would be served?

KT: This is going to sound mushy, but my favorite time of the day is when my hubby comes home from work and we sit down with the kids to eat dinner. Special events like good report cards and birthdays necessitate fancy dinners out on the town with some sort of chocolate decadence for dessert. I love and savor these moments with my family.

N&W: What do ghosts eat?

KT: Sadly, ghosts don’t eat. But then they don’t gain weight either.

Check out SAVING MINER’S GULCH, available at your favorite online retailer.

And download COOK LIKE A WRITER, available for free today.  You’ll be glad you did!