Last Stop on the Rhys Ford’s Ramen Assassin Tour! Making Ramen!

First, thank you for following along on the tour and if you’ve missed any of the stops, please be sure to go back and visit the participating blogs and don’t forget to enter their giveaways!

You can find the rest of the tour at the links below. I want to thank everyone who has participated and most of all, everyone who has gotten the book! I really appreciate your support!

Grab more recipes at:

Posted On:
June 19: It’s All About The Book
June 20: Reading Reality
June 21: Blogger Girls
June 22: Boy Meets Boy
June 24: Joyfully Jay
June 25: Archaeolibrarian
June 25:

Making Ramen

I’ll let you in on a secret. Well, it’s not really a secret but it’s something not a lot of people really remember.

Ramen is street food and simply a vessel for you to empty your leftovers onto. Sure, it can be elegant, elevated and curated the hell out of but… it can also really be what to eat because you’ve got a bunch of bits and pieces of food but nothing to make a whole meal out of.

Remember ONE thing: There are NO RULES in Ramen. Continue reading “Last Stop on the Rhys Ford’s Ramen Assassin Tour! Making Ramen!”

Ah, flowers and grumpiness

This cat is pretty much my spirit animal. Well, I dunno about the femme part but then I flip between the whole gender thing so… there you go.

Updates are pretty much going to be the same until I get this book done. Words are being written. Cat bellies are being rubbed and the dog has to be protected from Badger’s bully behaviour.

The Firebird is in the shop getting its carb rebuilt. One of my secondaries wasn’t operating properly and so it would bog down when punching out of first. This is extremely problematic when trying to merge onto a SoCal freeway. That’s when you need that power. Changing lanes and then having the car drop 20 mph instead of accelerating is dangerous. So, my mechanics are hard at work bringing Tengu back up to speed (no pun intended).

Ramen Assassin drops in two months and I’m very excited to see how that’s received. I’ll be doing the standard ARC lottery in my Facebook and reaching out to blogs to see if they want an ARC for review. I’ve got a list. A lot of review blogs get books directly from Dreamspeinner but I do like to send out a few to those I know.

I’ve been having cravings for kalua pig so… that looks to be in my near future.

Spicy Salt Tofu Recipe

For Venona….

Spicy Salt Tofu


1 block extra firm tofu

2-3 medium sized fresh Jalapenos (sliced thin) (you can use green chiles, serrano or habanero or pepitas…to your spice level)

4-6 T (or more) Deep fried or roasted garlic (you can use fresh cloves but they need to be sliced thin)

Salt / Pepper / granulated garlic optional. Some people also use Chinese five spice but I’m not a fan. Curry might be good.


A lasagna or cake foil pan you can cover with a lid or foil. Disposable works great. You’ll need to be able to lift it up and lightly toss it so glass probably not a good idea.

A non stick pan with enough oil to pan fry the tofu. Deep frying is better but your call.


Drain tofu and squeeze as much water out of it as possible. I usually cut it across the middle so I have 2 shorter blocks. Press these blocks with paper towels to get as much of the water out as possible. You want them to be very dry.

Mix salt and pepper and the granulated garlic into the cornstarch to make a dredge. Put the jalapenos and garlic into the lasagna pan and have it nearby so you can put the tofu into it.

Cut the tofu into long rectangles… about one finger long and two fingers wide. Some people like squares. I just prefer rectangles. After the oil is hot, dredge the tofu into the cornstarch mixture then gently slip them into the oil. Leave enough room so you can turn them. When the tofu is all brown and crispy, take them out, shake a bit to get some of the oil off then slide into the lasagna pan.

COVER IT IMMEDIATELY. Shake it around lightly to spread the tofu around the jalapenos and garlic and leave it alone while you do the next tofu batch.

DO NOT OPEN THE PAN until it is time to put the next finished batch of tofu in. Once in, cover immediately and shake about to mingle the contents.

Repeat until you are done with all the tofu and then let sit for a few minutes. Then open up and be careful because the contents will be hot.

You can salt and pepper it again if you like. Serve with sweet/sour sauce or shoyu/Chinese pepper oil.

The steam from the tofu will cook the jalapenos and release the oils in the garlic so it is imperative to not fuss with the foil or pan lid. The steam releasing also sucked those flavours into the tofu so just let all of that happen. You can also use this method with shell-on shrimp. I’ve not tried it with unshelled shrimp but it probably would work too.

Brief Rundown of LA and Rebel News!

So I owe the blog a really long post about hitting Los Angeles with Greg Tremblay and well… sheesh, everything we did. And everyone we met up with.

I want to say thank you to everyone who came out for the Reader Dinner on Friday! It was awesome! Fabulous time and god, all the food. Seriously, all the food. I’ll post pictures of food at the end. Or in the middle. Or something.

Dragging Greg around Los Angeles was fun and we did a Pendle Run so he could see where dragons were born. The Firebird is great to take on long drives and with some good music, life’s even better.

We met up with Tristan James for drinks at the Normandie Club and chatted about projects. And then went to leave but only to hook up with another narrator, Amy Landon, at a restaurant on the corner where we did a quick bites and chat.

Most of the LA trip was kind of strolling around and kicking back. Our last dinner was at Sushi Enya, which is a place I highly recommend if you want great, pretty affordable sushi. We didn’t take pix at Enya mostly because… it was kind of just a dinner of talking and well, damn fine fish and beer.

In other news, I’m officially announcing Tristan James will be narrating the 415 Ink series and he’s started on the read of Rebel.

And man, I need more sleep and coffee. But… I’ve got Savior on deck then Kai 3 is right after!

Come to Dinner in LA with Greg Tremblay and Rhys Ford. Jan 19th!

Greg Tremblay, narrator extraordinaire (not gonna lie, gonna go spell check that) and I will both be in Los Angeles in a couple of weeks and several of you have expressed interest in going to dinner.

SO…. we’ve chosen to meet up at a place near and dear to the Dirty series, BCD Tofu on Wilshire! If you are interested, please RSVP me at rhysford(at)vitaenoir(dot)com so we have an accurate head count for the table. Hope to see you there!

When: Friday, January 19th at 6:30 pm

Where: BCD Tofu on Wilshire
3575 Wilshire Blvd, Los Angeles, CA 90010

A Sunset at Pencarrow tour stop—featuring chocolaty goodness from New Zealand, sexy excerpt, and a giveaway

Hi everybody. Here I am, back on Rhys Ford’s blog to talk about a Lou Sylvre release for the first time in… I don’t know—a long while—and I’m very happy (and grateful) to be here. This release is different for me, as it’s my first co-authored book, written in cahoots with Anne Barwell. Sunset at Pencarrow is a contemporary novella, part of Dreamspinner’s World of Love collection, focused on New Zealand. For this stop on our blog tour, I’m going to tell you about the fun I had making (and eating) a New Zealand favorite treat, called for completely unexplained reasons, Afghans. Before I get to that, though, I want to let you know that the cover, the blurb, buy links, and an excerpt are part of the post too—just scroll down. And don’t miss the chance to enter our Rafflecopter giveaway—more than once, if you care to increase your chances to win.

Now about those Afghans

I learned some wonderful things about New Zealand while writing this story with Anne and the foods our reluctantly romantic couple ate during their two-day sightseeing jaunt were a part of that. One of the New Zealand treats our characters ate in the story is a filled and flavored cake bite Kiwis call lamingtons. I baked those too, and blogged about it on June 9, on the Dreamspinner Press blog. While I did find them tasty, in my mind, they don’t quite measure up to the divine chocolaty goodness that is an Afghan biscuit.

(Of course, when I say biscuit, I mean cookie. As an aside, I will confess it took me years to figure out why British Victorians in romance novels were so fond of biscuits with tea, when I far prefer mine with gravy. I did eventually figure it out. Cookies and crackers both are biscuits in the UK way.)

I baked Afghans with the younger of my two daughters on the what turned out to be the first really warm day we’d had in 2017. I got the recipe from a website called Just a Mum NZ, and the picture on the site of the finished product looked absolutely scrumptious.

All along the way, however, the dough seemed “wrong.” It didn’t seem like enough cocoa powder to make such a dark product. The dough seemed too stiff, even for cookies. Adding uncrushed cornflakes just seemed strange. Nevertheless, we followed the recipe to the letter. When it came time to prepare the cookies (er… I mean biscuits) for baking, it dawned on me that the dough was stiff because they were to be formed cookies (rolled into a ball and slightly smushed), rather than drop cookies. Duh. They were about the same consistency as the refrigerator dough you slice for pinwheels and such, except they had cornflakes in them. And after baking, they looked gorgeous.

I had to fight myself to do it, but I didn’t eat a single one (and neither did my daughter) until they were iced and topped with walnuts. When I finally ate one, I fell in love—they are so good fresh. Who would have thought that a day later they would be even better! The textures are wonderful. The cookie itself is a little like shortbread but slightly melty and with a finer crumb, the cornflakes incorporated give both a bit of crunch and a bit of chew, and the icing and the walnut provide perfect contrasts. They are indeed more chocolate-rich than I expected given the amount of cocoa powder, and the flavors complement each other perfectly.

In order to save myself, I sent them all with my daughter to share at the office—where they disappeared toot suite and lots of people wanted the recipe.

New Zealand, I’ve got to hand it to you. You’ve accomplished something totally unexpected. Move over Scottish shortbread, I have a new favorite cookie. Or biscuit, as the case may be.

Okay, now are you ready for my super-cheesy segue to talking about Sunset at Pencarrow? Here it is:

At first, I didn’t think I was going to like Afghans, much like Rusty didn’t think he was going to like Nate. Later though, it’s just possible that Nate became Rusty’s very favorite flavor. (I swear I can see you readers rolling your eyes, hear your groans. Still, I can’t apologize.)

Read on for the blurb and a tiny, quite NSFW excerpt (because sex and chocolate, chocolate and sex). Enjoy! (And then make yourself some Afghans, a wonderful New Zealand treat, to eat while you read the book. Hah! How’s that for a tacky plug!)

The blurb:

Kiwi Nathaniel Dunn is in a fighting mood, but how does a man fight Wellington’s famous fog? In the last year, Nate’s lost his longtime lover to boredom and his ten-year job to the economy. Now he’s found a golden opportunity for employment where he can even use his artistic talent, but to get the job, he has to get to Christchurch today. Heavy fog means no flight, and the ticket agent is ignoring him to fawn over a beautiful but annoying, overly polite American man.

Rusty Beaumont can deal with a canceled flight, but the pushy Kiwi at the ticket counter is making it difficult for him to stay cool. The guy rubs him all the wrong ways despite his sexy working-man look, which Rusty notices even though he’s not looking for a man to replace the fiancé who died two years ago. Yet when they’re forced to share a table at the crowded airport café, Nate reveals the kind heart behind his grumpy façade. An earthquake, sex in the bush, and visits from Nate’s belligerent ex turn a day of sightseeing into a slippery slope that just might land them in love.

World of Love: Stories of romance that span every corner of the globe.

And the excerpt:
They’d fallen asleep zipped into the sleeping bags and covered with their thin blankets. Rusty hadn’t wanted to break the connection with Nate—even if it had been nothing more than sex. They weren’t spooning, not quite that intimate. Yet when he woke with the smell of Nate and sex permeating the darkness, he became a slave to it, couldn’t seem to stop himself from wrapping his body around the man. He may even have groaned as he pushed his erection against Nate’s prickly-haired thigh. Of course Nate woke up, and before Rusty could even start to think or talk, Nate took his lips in a hard, biting kiss. Heat surged through Rusty. He broke away, unzipping the bags to push the covers back so he could follow his nose down to Nate’s cock, which was already leaking precum and gleaming in the moonlight. The sight and smell of it entranced Rusty like a hypnotist’s gem, and he lowered his mouth down to savor the taste. He knew right then that the memory of blowing Nate would be burned into his brain as one of the hottest things he’d ever done.

Here’s some buy links, and you can get 30% off at the Dreamspinner Store if you use code PENCARROW at checkout!

Thank you, Rhys, for hosting us on our blog tour, and thank you all you readers for stopping by. Anne and I would love to have you visit us elsewhere on the blog tour. For a complete schedule and links to the blogs, just click right here.

Last but not least, here’s a link to the giveaway—win book money or books!
Lou Sylvre and Anne Barwell’s Sunset at Pencarrow Giveaway

Wow… I’ve been busy….

Okay and still a little bit sick.

I don’t know what it is about this illness but it’s not shaking me loose at all.

First off, I want to thank everyone who came out to the Los Angeles Festival of Books. It was awesome seeing all of you and a huge thank you for all of the authors who joined us that weekend.

We ate much. Laughed hard. And well, in Paul Richmond’s case, coloured extensively.

I actually am going to be going through the paperbacks I have this week so I can figure out what I have to giveaway. So that’s like housework with books. I need to clean out a bunch of shelves and really locate things because I’ve got a box of books someplace. I just know it.

Dim Sum Asylum is set to hit the internet in three weeks. One of the leading suggestions for the blog tour is a supernatural creature feature alongside a street food recipe… but not combining the two. So no… merrow dumplings.

What do you all think? Wanna learn how to make kal-bi and carne asada?

Food! Er… Soup. Maybe.

Hello everyone!
I made it into work today for a few hours. Nothing horrifically brain-taxing because well, I stood next to my car wondering what I’d done with my tea as I switched the cup from one hand to the next.
Starbucks has a new frapp out. Midnight Mint and apparently S’mores is back. See? I’ve turned into Teen Vogue. The chocolate one looks interesting. And probably enough sugar to send my heart pounding out of my chest.
Tonight’s dinner might be…. soup. Or rice. Or maybe a lot of rice and a little bit of soup. Nothing too taxing.
What’s on the menu for everyone else?

Meet Rhys Ford and TA Moore in Kings Cross, London, UK on 22 March 2017


Meet Rhys Ford and TA Moore in Kings Cross, London, UK
22 March 2017 • 5:30 pm

The Betjeman Arms
Unit 53, St Pancras International Station, St Pancras International, Kings Cross, London N1C 4QL, UK
+44 20 7923 5440

So we can get a good headcount for the pub, please RSVP to
rhysford(at) vitaenoir(dot)com