I just finished reading an advanced copy of "Moonlight Becomes You," a supernatural thriller that takes place in the deep south a few years after the conclusion of the Civil War. I was lucky enough to get an advance copy because I used to be in a critique group with the author, Robert Herald. As life got complicated, I had the leave the group a few years ago, before he'd finished the manuscript, & I always wondered what happened to the characters. So it was a real treat for me to read the finished novel and sate my curiosity. You are welcome to read my reviews on BookBub or Goodreads, but in short I do recommend the book as an easy, entertaining read. If gothic horror is your go-to, "Moonlight Becomes You" is very suitable for a lazy weekend or vacation--especially if it's a vacation to the deep south!
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| The cover tells you everything you need to know. |
As is my wont, when I review a book I like to pair it with food: the only thing better than a good book is a good book and a tasty snack. In this case, reading about humid August nights in old Virginia made me crave those classic comfort foods of the region. I recommend "Moonlight Becomes You" with a plate of cornbread an molasses, washed down with a tall glass of iced sweet tea.* And if you don't already have a good cornbread recipe on hand, allow me to suggest this simple alternative: Cornmeal Spoon Biscuits. This is my own recipe, adapted from Dori Greenspan's Maple Cornmeal Drop Biscuits (which are sooooo good), but tweaked to emphasize the cornbread flavor & better compliment a drizzling of molasses. Enjoy!
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| These are small & light, so I'd never serve less than three per person. Plus, more opportunities to play around with toppings & spreads! |
Cornmeal Spoon Biscuits
Ingredients:
1 Cup AP Flour
2/3 Cup Yellow Corn Flour (super-find cornmeal)
1/3 Cup White Cornmeal (masa works fine)
1 Tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3 Tablespoons golden brown sugar
3/4 stick (6 Tablespoons) unsalted butter, cold, cut into pieces about the size of a nickel
2/3 Cup cold whole milk
molasses (for serving)
Directions:
- Preheat oven to 400 degrees & line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients. Drop in the butter and rub in with your fingertips until the consistency of damp sand. (Unlike with buttermilk biscuits or pie dough, you do not want to leave larger bits of butter in your dough--the cornmeal means these biscuits will be tender rather than flakey.)
- Pour the cold milk over. Using a fork, toss & stir until the dough comes together. Use a tablespoon to scoop rounded balls of dough & space them about 2 inches apart on your baking sheet. Bake 15-18 minutes, or until golden brown on top. Serve with molasses.
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| Drizzled with molasses, these are part of a very satisfying breakfast. Also good for an afternoon snack. Or a bowl of chili for dinner. Ok I'm going to go eat another one. |
*Yes, I realize it's still February, but between the book & the food it'll start to feel like summer in no time.
