Morgan Hart is the author of The Mago Scrolls, the saga of a cook slave caught up in Punic Wars. The offspring of a Greek philosopher and a Carthaginian pleasure slave, Mago spends his youth toiling in the kitchens of Hieron II, ruler of the Greek city-state of Syracuse.
Handsome, pampered, and cocky, Mago has little interest in the momentous events surrounding the outbreak of the greatest conflict in the ancient world as he ascends to the position of archimageiros, the chef de cuisine for Hieron’s glittering court, achieving fame as a culinary genius throughout Greek Sicily. Unbeknownst to Mago, Hieron and his council of advisors have plans for the young chef that will change his life forever. From the debauched revelry of a Greek symposium to vicious electioneering in the Roman forum and onto the pitching deck of a war galley during the greatest sea battle in history, Mago combines gastronomic expertise with the trade craft of a master spy to carry out Hieron’s plans.
From my website
In our earlier post entitled "Mess of Collards" we shared the secret of making really tasty collard greens. Well, you can't really have collard greens without cornbread to soak up the likker. Our cornbread has a different twist, however... it's gluten free. And it's gluten free not because it has…
There are as many different points of view regarding slow travel as there are slow travelers. Our friends Monica and Chris Graff are simply excellent examples of people who enjoy slow travel as much as we do, but their interests and approach are very different from ours. We learn something…
How about a mess of collard greens? It's that time of year when collards are plentiful and there is nothing better with fried trout and cornbread. So here is a recipe that we'll be including in "Mago at the Market" when it comes out later this year.