The Universe of 'Kept Tears' - post two

[jana_denardo]

In many ways, Kept Tears is the most date-filled story I’ve written, and apparently, for me, dates revolve around something historical or geeky to do then food. Lots of fun food, and Pittsburgh is turning into something of a foodie’s city. I could have filled the novel with some of the most adventuresome places, but that wouldn’t have been true to Aaron’s character. As a struggling grad student, he’s more reserved with his food budget.

That said, it doesn’t mean he doesn’t have fun with it. In many ways, he’s leading the food parade, since Rhys is a newcomer to the city. Personally, I grew up within twenty-five miles of downtown Pittsburgh, and in spite of all my traveling, the city is a place I love returning to. There was one thing I didn’t want to do with Kept Tears; I didn’t want to invent places to eat or visit as part of these dates. I wanted to let the local culture shine. Yes, there are a couple of made up places, but most are real and waiting for your visit.

In my first post about Aaron and Rhys’s time together, I mentioned The Church Brew Works, which I’d love to see continue to thrive and grow. This time, I want to talk about another destination that really needs no help from me to promote itself. Every time I’ve used The Primanti Brothers in a story, complete strangers have popped in to give it a shout out. It’s iconic in Pittsburgh (and beyond), and for good reason: good food and good prices.

There is one in Oakland, making it very convenient for Aaron as a Pitt student. More importantly, this would have been the type of thing he would have dreamed about during the war, just one more time of getting that taste of home. Aaron gladly introduced Rhys to the Primanti Bros. Who could resist a sandwich stacked high with goodies, then topped with coleslaw and fries? It’s often imitated, but whenever I see it, it’s always a shadow of Primanti’s fare. Go ahead and click that above link and check out the sandwiches.

Aaron loves the Pitts-Burgher and the kielbasa and cheese. (Personally I go for the sirloin tip, turkey, or pastrami). Rhys was no doubt overwhelmed at first, but couldn’t resist the Smallman Street fries (nothing like a heart attack in a dish).

As this will also be at Rick Reed’s Dinner at Home, he had suggested perhaps a food/wine pairing. However, Aaron is far more a beer man, so it would hardly surprise people if I said, this food all goes well with Iron City. Here’s the catch (and I might have to turn in my Pittsburgher pin), I don’t actually like Iron City. I am a fan of another Pittsburgh Brewery (other than the aforementioned Church Works, which makes a nice local craft beer). Aaron would recommend Penn’s Dark from Penn’s Brewery. While the Penn brewery didn’t make it into this novel (alas, maybe next time), it would be the perfect pairing for a take-home sandwich from Primanti’s.

A quick excerpt of Aaron’s and Rhys’s trip to Primanti’s (they’re working out in the gym before they go). It is short since, unfortunately, this trip also reveals some big secrets that are best not given away here.
I’ve learned to compensate. I’ve had a couple years of practice now. I’m still luckier than some guys. I only lost one arm and the leg is messed up, but not as bad as it could have been. Some came home with no limbs.”
“Or not at all.” Pain flashed across Rhys’s face, and Aaron knew it was mirrored in his own.
“Yeah.”
The conversation died as Aaron worked on his good arm. Afterwards, they hit the shower. It was hard not to watch Rhys as water sluiced down over him. They hadn’t done the shower thing yet. Aaron figured anything more than kissing under the showerhead would be too slick and dangerous for him. However, watching in public was just a bad idea.
“Want to head over to Primanti’s if you have time?” Rhys asked as they were dressing.
“I don’t have class until later. I won’t be able to get their Pitts-Burgher Cheese Steak out of my mind now that you brought it up,” Aaron replied, struggling into his jeans.
“Sandwiches with fries and coleslaw on them it is.”
.


And here are a couple things I could see Aaron making for Rhys (or with Rhys’s help more likely). Aaron is still learning to use his prosthetic arm, and isn’t that comfortable in the kitchen yet. When he is, I could see him making these for him and Rhys. Both recipes are from my Italian grandmothers

This was a favorite of my Mom’s mom. Grandma is still around but at 98, she’s not cooking any more.
Stracciatella soup

32 ounces of chicken stock/broth
1 cup of acini di pepe
1 package of frozen spinach (10 oz)
Grated parmesan (to taste)
Salt, pepper and garlic (powdered or minced) to taste
Pinch of nutmeg
1-2 eggs (adjust to taste and how much broth you have)

Bring broth up to a gentle boil. Add the acini di pepe (you can use egg flake or orzo too). Turn to med. Heat and let the pasta cook.

Defrost the spinach and add once the pasta cooks.

Stir in seasonings and cheese. Do stir briskly or the cheese will clump. Let simmer for 15 minutes to let the flavors marry. Turn off heat. Crack eggs into a bowl and beat. Slowly pour eggs into the soup while stirring briskly until the eggs are spread throughout (like egg drop soup) The soup’s name is ‘little rags’ and that’s what the egg should look like. Serve.

Note: it is more traditionally made with semolina or bread crumbs in place of the acini but I don’t like the texture of the latter or easy access to the former.


Sorry for the poor picture quality. The nerve-damaged hand was shaking today.


and






This one is from my Dad’s mom.
Bagna Cauda Pasta

Ingredients
half pound of pasta (cook as directed)
Olive oil
8 cloves garlic, minced
6 anchovies
pinch chili flakes
Salt and pepper

Directions

In a hot pan, pour a good amount of olive oil in. When the oil starts to warm up add the anchovies. There is no need to cut them. They’ll dissolve into the oil.

Add in the garlic and turn down the heat so it doesn’t burn. When the garlic gets light brown, about 5 minutes, add chili flakes, heat for a minute then remove from heat. Add more olive oil of necessary and salt and pepper. This is basically bagna cauda which is used like a fondue. However, my grandmother always poured it over pasta for Christmas eve and other special occasions.



Yeah the garlic got a little close to overdone. Oops. If it gets black you have to start all over so be careful (more careful than I was)


It was a blast getting to talk about the setting of Kept Tears and I hope I intrigued you to see more. Thanks to Rick Reed for sharing this as well. Do check out his cooking blog!


Blurb - Having left most of his arm and his self-confidence behind in the Afghanistan desert, young veteran Aaron Santori has enough on his plate learning to use his prosthetic arm. Attending graduate school at the University of Pittsburgh makes life both interesting and challenging. Mentally, he's ill prepared for meeting Rhys Edwards, a young-adult novelist from Wales and everything Aaron could want in a man. Between the scars from the explosion and his PTSD, he’s reluctant to date. Ready or not, though, Aaron finds himself jumping into the deep end of the relationship waters.

What Aaron couldn’t possibly know is that Rhys isn’t human at all. As a prince of the Tylwyth Teg, Rhys is fae, with a list of enemies he’s accumulated over the past few centuries—among them a former lover, Morcant, who is back to make Rhys’s life miserable. An unwitting pawn in their Machiavellian fae politics, Aaron only knows he’s falling in love, never suspecting love might be his death sentence.

Buy it here - Ebook


Paperback - Paperback

Comments

[evil-little-dog.livejournal.com]

I really need to make that soup.

[jana-denardo.livejournal.com]

yes you do. It's SIMPLE

[evil-little-dog.livejournal.com]

I know, I know!