This Ain't the Lowcountry

Book tour is going wonderfully well.  I'm in Florida right now and then move on to events in South Carolina, North Carolina, Illinois and Kansas for the next several days.

Today, I thought I'd answer a question on the minds of readers who know me best for my books that are set in coastal South Carolina. 

Q:  Many of your novels have been based on Southern landscape and culture. What compelled you to take a break from the norm and write about the Mexican culture and the Midwest?

A:  I didn’t take a break. Rather, when I set the stage for a novel I have to determine how to best bring my readers to the story world. For The Butterfly’s Daughter, I wanted to mirror the monarch butterfly’s migration—it had to be a road trip! So I began in the north, Milwaukee, and the girls traveled the same direct route a monarch would--across the Midwest, through Texas (a fine southern state!) all the way to Mexico. So in fact, I went farther south than in any previous book.

If you have questions you want me to answer about the novel post them in the comment box and I'll answer them as soon as I can.

By the way, I'll be heading Texas later this month for signing events in Dallas and Austin.  See the complete book tour schedule at http://www.maryalicemonroe.com/.

It's Fiesta Time

Wow!  The day has finally arrived for THE BUTTERFLY'S DAUGHTER.  The book release date comes just ahead of the Mexican holiday Cinco de Mayo, and it's rather fitting.  The main character of my novel is a young American woman of German-Mexican descent.  And the story culminates in Central Mexico at the breathtaking site of the monarch butterfly sanctuary. 

In honor of the new book release and Cinco de Mayo festivities this week, I'm sharing with you a delicious refried beans recipe from a Moosewood cookbook that I've whipped up many times for family, friends and my book club.  It's a perfect dish for any fiesta! 

Refritos

2 c. raw pinto beans

1 1/2 tsp. salt

1 1/2 c. chopped onion

3 cloves crushed garlic

1/2 c. minced green pepper

2 tsp. ground cumin

1/4 tsp. black pepper

1/4 tsp. coriander (optional)

3 Tbsp. olive oil for sauteing peppers and onions.

Cook beans (over-cooking is desirable).  Reduce liquid.  Mash beans with potato masher. 

Heat oil in skillet.  Add onions, garlic and peppers and cook till translucent.  Add cumin, salt and pepper at beginning of cooking.

Add mashed beans to veggies and seasoning and mix well.  If too soupy, may be reduced over low heat at this point. 

Serve hot.  Feeds 4-6 people.