Anonymous Donor Book Giveaway for A Feast of Serendib!

Anonymous Donor Book Giveaway for A Feast of Serendib!
March 2020
People are reaching out with wonderful, creative ways of helping. Two anonymous donors have offered to help make A Feast of Serendib available to people who want the book but can’t afford to buy it right now. Together these generous folks have donated a total of $1,000 in books for this purpose!
To make the donations go as far as possible, and because we want everyone to be able to access the book in the format that is best for them, we’ve dropped the price too, so we can offer a combination of 15 hardcovers and 30 paperbacks; Serendib Press will match the physical book donations with 50 additional eBook copies as well.
From one of the anonymous donors: “I’m doing this because I have found Mary Anne’s cookbook to be so key in helping me feed myself good food this year and I want other people to be able to care for themselves in the same way.”
We’re going to do this on a first come, first serve basis, for people who want the book but can’t afford to buy it right now, on the honor system. Physical books can only be shipped within the U.S., but eBooks are available internationally!
If you’d like a copy of the book, please comment on the post at the link below and let us know if you’d prefer hardcover, paperback, or eBook. We’ll contact you within a day or two to get your mailing information.
(The paperback doesn’t have photos in the book, but comes with a link to a full web archive of color photos. The eBook reviews indicate that people are finding it works really well for them as an option for a tablet, esp. on a stand in the kitchen.)
_________________________________________
$500 x 2 = $1,000
15 Hardcovers = $450 — 13 left
Discounted to $30 each
30 Paperback = $450 — 27 left
Discounted to $15 each
50 eBooks
Mary Anne’s matching contribution
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MORE COOKBOOK DETAILS:
Feast is now an Amazon bestseller! Woot!
1) ORDERING: You can order A Feast of Serendib (signed / personalized, if you like) directly from me right now, at www.serendibkitchen.com, or from my publisher, Mascot Books: https://mascotbooks.com/mascot-marketplace/buy-books/cookbooks/regional/a-feast-of-serendib/. The limited release paperback can only be ordered directly from my website. If you’re in the U.S., you can also add on my hand-roasted Sri Lankan curry powder.
A Feast of Serendib launched officially March 6, 2020, and we hope it’ll be widely available in bookstores and libraries. You can request it from your local bookstore or library! Please do! It’ll also be available on Amazon US, UK, and Canada; you can order it online.
ORDERING INFO:
978-1-64543-275-3 Hardcover (distributed by Ingram)
978-1-64543-377-4 ebook (on Amazon, etc.)
2370000696366 (trade paperback; only available directly from me, at Serendib Kitchen site; you can also buy the hardcover or ebook there)
2) REVIEW OR BUY IT HERE (reviews are hugely helpful in boosting visibility!):
Amazon
3) JOIN THE COOKBOOK CLUB: If you’d like to support the development of more mostly Sri Lankan recipes, I’d love to have you join the cookbook club — for $2 / month, you’ll get recipes delivered to your inbox (fairly) regularly: https://www.patreon.com/mohanraj. For $10 / month, you can subscribe for fabulous treats mailed to you! (US-only).
4) FOODIE SOCIAL MEDIA:

My personal FB page:

https://www.facebook.com/mary.a.mohanraj
Serendib Kitchen blog: http://serendibkitchen.com

Serendib FB Group:

https://www.facebook.com/groups/132029834135500/

Serendib FB Page:

https://www.facebook.com/mohanrajserendib/
5) PUBLISHER’S WEEKLY starred review: “Mohanraj (Bodies in Motion), a literature professor at the University of Illinois, Chicago, introduces readers to the comforting cuisine of Sri Lanka in this illuminating collection of more than 100 recipes. Waves of immigration from China, England, the Netherlands, and Portugal influenced the unique cuisine of Sri Lanka, Mohanraj writes, as evidenced by such dishes as Chinese rolls (a take on classic egg rolls in the form of stuffed crepes that are breaded and fried); fish cutlets (a culinary cousin of Dutch bitterballen fried croquettes); and English tea sandwiches (filled here with beets, spinach, and carrots). With Sri Lanka’s proximity to India, curry figures heavily, with options for chicken, lamb, cuttlefish, or mackerel. A number of poriyal dishes, consisting of sautéed vegetables with a featured ingredient, such as asparagus or brussels sprouts, showcase a Tamil influence. Throughout, Mohanraj does a superb job of combining easily sourced ingredients with clear, instructive guidance and menu recommendations for all manner of events, including a Royal Feast for over 200 people. This is a terrific survey of an overlooked cuisine.”
*****
Thanks so much for your support! Indie publishing is absolutely reliant on word of mouth and the support of friends, family, and friendly internet acquaintances.
— Mary Anne
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Spring flash sale! Serendib Spring Surprise Boxes (US-only)

ALLITERATIVE FLASH SALE! Serendib Spring Surprise Boxes (US-only for this one, sorry!):
a) Small: a random assortment of sweets, postcards, and a handmade soap, plus an ebook of Feast (if you have one already, feel free to gift this) – $19.99 + $8 shipping and handling
b) Medium: same as small, plus bath salts, a paperback of Feast & a 4 oz. bag of curry powder – $34.99 + $15 shipping and handling
c) Large: same as medium, plus body butter, a hardcover of Feast and an 8 oz. jar of curry powder – $54.99 + $20 shipping and handling
Comment on the *main post* to order; I’ll confirm in comments and give you info on payment options. I think I can do about 15-20 boxes, based on the supplies I have on hand; it’s a little hard to estimate, since I don’t know what size boxes people will go for.


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Go HERE to order:
https://www.facebook.com/mary.a.mohanraj/posts/10160683118589616
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We’re hoping to get the Shopify set up in the next few weeks, which will make it easier to ship internationally, etc. So if that’s you, hang in there — though I’ll have to do more research on what’s involved on shipping food internationally before I can offer that, so that bit might be quite a while.

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Patreon boxes going out

Had a weird morning — I woke up at 7, per usual, went back to sleep, and didn’t wake up again ’til 11. I had tried taking a sleep aid last night, doxylamine succinate, so I’m guessing it was a combo of that + being really underslept the last few days, mostly due to free-floating stress. I feel more rested, which is good, but also a little groggy.
But I did get the Patreon subscription boxes finished and out the door, so that was good — I totally would not have been on top of it, but Stephanie has been keeping my little indie business on track. So helpful! Hopefully they’ll bring subscribers a little joy. I’m starting to think about what to put in the June subscription box — I think I shouldn’t ship chocolate that late in the year, so maybe shortbread and other cookies, plus some passionfruit caramels? My violas and pansies are blooming — I should pick and candy some of those. Hmm….


We were also shipping out 5 hardcovers of Feast from the latest GoodReads giveaway — hopefully they lead to a lot of happy cooking. If you do cook from Feast, I’d love to see photos! Tag me in, please. I think we could all use some happy cooking photos right now.
And of course, reviews are always welcome at GoodReads, Amazon, etc. I just checked and Feast currently has 12 (!) 5-star reviews. You guys. I am verklempt. Various people have asked me recently how the cookbook release is going, and honestly, I’ve barely had time to even think about it this last week — it seems like such a low priority, in the face of coronavirus. And yet — we have to eat.


I also realized this morning that I have enough sweets and soaps left that I should probably do a flash sale and get those out the door. I had made quite a few sweets for cookbook launch events this month that I’ve now cancelled. So see the next post for details on that!


#serendibkitchen

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Goodreads giveaway ends today! Win a hardcover copy of Feast!

Two quick but urgent cookbook notes:

1) our current GoodReads giveaway ends today! If you’re in America / Canada, you could win one of 5 hardcover copies — enter for free here: https://www.goodreads.com/book/show/51332647-a-feast-of-serendib (please spread the word, if you’re so inclined!)

2) my publisher, Mascot Books, just sent me a note saying that Amazon is prioritizing medical and other important household needs and deprioritzing stocking / shipping everything else. Which I fully support, for the record, though it will be hard for many micro businesses; we need those essentials to move out quickly, especially for those in marginalized and underprivileged communities.

– You’re still more than welcome to buy through Amazon (which also helps keep my Amazon numbers up and therefore makes the book more visible on Amazon and more likely to be picked up by casual browsing shoppers (and of course, there’s no delay in ebooks!)

– But if you’d like it sooner (maybe because you’re stuck at home and thinking now is a good time to get more into cooking?), you can order directly from the Mascot Books site, or from my Serendib Kitchen site, and we’ll likely ship it out to you faster.

– If you order from me, you also have the option of getting it signed / personalized, and if you’re in the U.S., you can add on some hand-roasted small batch Sri Lankan curry powder.

More book details in comments!

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Gotta hang in there, and you’ll get through

Hellebore.

*****

Snowdrops.

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Crocus tommasinianus, and again with heuchera.

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This photo makes me laugh. It’s like the snowdrop is the first one out, and he’s talking to the crocuses. “All right, you young whippersnappers. This is early spring, and early spring is no joke, you know? We may get some snow. We might even get another freeze. But you just gotta be tough, gotta hang in there, and we’ll get through…”

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Going remote, and meeting online

For the record, I suspect a TON of faculty are probably feeling a lot of shock, inadequacy, tech fear, and performance anxiety right now, along with all the rest of the coronavirus stress of the general populace.

I know basically what I need to do to teach a couple remote classes, and I’ve been bizarrely avoidant about it all day. What if I say something dumb on a video and some student puts it on the internet and everyone laughs at me and realizes I’ve just been faking it in the classroom for the last twenty years? Etc. and so on. Imposter syndrome at full force.

I’ll get over it, and so will the other faculty, but students, parents, if you can be a little patient with us through this transition, it’d be appreciated. Most of us aren’t going to be GOOD at remote instruction right away, but we’ll do our best for the kids.

*****

The students in my postcolonial lit. class typically do an presentation where they talk about a historical national or international event and how it impacted themselves or their families; it’s a significant part of their grade for the course. I think we’re turning it into a presentation (which they can just hand into me, or put up for public consumption if they like, as PowerPoint, podcast, or video), where they do the same thing with Covid-19.

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UIC is going remote; we just got the word. It’s a little odd, because at least right now, they’re also telling students on campus that they can stay there and participate from there. Maybe because too many of our students don’t have good tech access at home?

But faculty will be teaching remotely for the rest of the semester [edit to note — the letter didn’t actually say rest of the semester, but I think that’s what it will be], and it’s a commuter campus, so many students live and work off-campus already.

Good to have clear word, finally. Glad they did the right thing.

*****

My writing workshop was supposed to have its monthly meet-up at my house tonight; we just decided (30 minutes before the meeting) to cancel, and reschedule to do it via Zoom.

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SLF email to staffers

This is the e-mail I just sent my non-profit & small press teams, sharing in case it’s helpful as a model (and as always, if you’d like to come volunteer with the SLF, we’d love to have you — we’re trying to get organized to better put people on projects now):

*****

Hey, everyone. Sorry I didn’t write more coherently sooner — I really was very exhausted coming back from travel this weekend, short on sleep, and I think the ambient stress is getting to me a bit too. I’m going to try to be in better communication going forward, and I’m going to ask you to do the same. I know e-mail isn’t necessarily the best mode for everyone; we’re going to try a few different remote tools (see below), and see what works.

Thank you for being flexible — hopefully at the end of this process, we’re all going to be a lot more comfortable on remote tools! (Some of you may already be very adept at them, which is great — we’ll rely on you for help and advice!)

*****

Serendib Press: Stephanie, you’ll be in charge of getting Heather, Darius, Emmanuel, Julia, and Mizan up to speed on the tech. I’ll help. 

SLF Management Team: Karen and Carly, I’ll need you to get up to speed, and get the interns (Julia, Emmanuel, and Darius) and ideally Mizan too, if he has time, up to speed this week. (Stephanie will be working with some of the same people, but a little duplication and practice won’t hurt.)

SLF Chicago Chapter: Chris, if you can work on this with Dain and Jeremy, that’d be great. Even if you’re comfortable with the three of you working elsewhere, I’d like to make sure you can join the rest of us on these tools.

SLF Maram: Carollina, Pamela, Pam, Kurt, Amanda, if Maram starts actually doing stuff, which it may soon, with UPG at least, then this will be relevant to y’all soon. So if you can join us and try out the tech this week, that’d be great, though not as urgent. I plan to write to you all in more detail shortly.

SLF Portolan: Niall, Gary, Farah, Dale — we’re just starting this, of course, but if you can take some time to try out the tech, it’ll only help. I plan to write to you all in more detail shortly. (Matthew, this is mostly FYI; we’re not planning to keep bugging you on this going forward.)

SLF Bookkeeeping, Tech and Publicity: Kirsten, Gregory, Kaolin, Jed, Ellen, and Irene — I’m not expecting much of the rest to be relevant to you, but wanted you to be informed, and if you do want to join us on the remote systems, you’d be very welcome.

*****

GOING REMOTE: While we can all just work on our own in theory, in practice, in-person work tends to be much more effective for getting things actually done — it helps keep everyone on track and accountable. But it seems irresponsible to gather people together without real need right now, so I’m going to ask that we start to avoid larger gatherings for the SLF or Serendib Press until you hear otherwise.

The last actual event the SLF is hosting is this Saturday’s Deep Dish; we’re going to go on hiatus for the reading series for a few months after that (we may try to organize a virtual reading of some kind for those spring dates? Chris, I’ll look to you to take the lead on that, maybe with the rest of the Chicago chapter team — brainstorm and see what you come up with. At the same time everywhere in the world, SF/F writers post little videos of themselves reading? Is that goofy? Might be kind of fun if we set up a place for people to post that they’re doing it, with the links so everyone can check each other out).

For Serendib Press, I’ll still be doing a few book events locally this week, but am mostly thinking that I’m going to postpone scheduling much more until later in the year, when the situation should be clearer.

For our planning meetings, if a few of you want to gather in person to meet, I think that’s up to you. But I’m going to ask Karen, Carly, and Stephanie to try supervising the SLF interns / Serendib Press staff remotely this week and see how it goes. I spent several months working on a video game project with a game studio in Vermont, and although at times we had frustrating technical difficulties on occasion, for the most part, Discord (a system like Slack, more common in the game world) worked pretty well for that.

*****

SYNCHRONOUS VS ASYNCHRONOUS: The first is when we’re all on at the same time, the second, we’re not. Both can be effective. I like to do asynchronous chatter in the background over the course of the day, as I move through domestic chores and work projects. It’s nice company, and helps keep me on track. I like quick synchronous ‘stand-up’ meetings for talking something over between a few people. “Hey, everyone, let’s gather on Slack from 9 – 9:15 tomorrow to run over a few things.”

In terms of specific tools:

PHONE: Sometimes the easiest thing will be to call me — please do. I’m at [————-]. I can be phone avoidant sometimes when I’m really stressed and feeling bombarded with inputs, but I’m going to try to be better with that now, and this slowdown should counter that effect to some extent, I think. Please do leave a message if I miss you and you’d like me to call back.

FB MESSAGING: Since I kind of live on Facebook, this is often the fastest way to catch me if you have a quick question. Stephanie and Heather and I use it pretty constantly right now, and it works well, esp. when we’re synchronous (all on at the same time).

SLACK: This is a very nice system (both desktop and mobile) where we can have different channels for different projects, we can see what we’ve said previously (up to a point — it doesn’t hold onto it forever, I think), etc. It offers voice chat as well, though I think mostly we’ll use it for messaging, either in groups or individually. I’d like us to shift over to using it more intentionally.

We have Slack set up for the SLF already; we should set it up for Serendib Press too, and I’ll be talking to Stephanie about that separately. Karen, can you please get all the SLF folks on this thread onto Slack this week, and set up times to practice with them? (I don’t remember if we have a channel set up yet for the Chicago chapter, but if not, set that up, and Chris, please bring your team on board there.) Stephanie, ditto for Serendib Press, once we set it up? We should talk through how best to organize that.

My challenge with Slack has always been remembering to check it and see what’s going on there — you can set it up to send you notifications, but that can be annoying if there’s a lot of chatter going on. I’m planning to just plan to be online there at certain times daily, so that people can easily come find me and check in with me. 8-10 a.m. CST for now, and then again in the afternoon, 3-4 p.m.

Karen and Carly, I’d love to work with you two at least on Slack at 3-4 today, if that works for you — let me know? Stephanie and Heather, shall we try 9-10 on Thursday?

ZOOM: This free video conferencing system should also be helpful. I’d like us to try a Zoom call in the next few days, make sure everyone can get on smoothly. Given schedules, not everyone may be available at the same time, so we should probably do a few. I’ve used it before, but only as a participant, for an international call with several folks, and it worked pretty well. (I expect Zoom stock is booming right now.)

Karen, can you pick 3 times for Zoom calls in the next few days (today @ 4 p.m. plus one in the evening and one in the morning), and send Zoom invites to ALL the SLF folks? (I think that’s everyone on the e-mail thread above except for Stephanie and Matthew.) Let’s see how it goes — if you can’t make any of the times Karen sends, let her know, and we can set up another time. Aside from my teaching, I’m pretty available. (If you don’t know how to do any of this, Karen, just get in touch, and I’ll talk you through it. If you want to come by and work with just me in the dining room, that’s fine with me.)

FINAL NOTES: There are other possible tech options, but let’s start with Slack and Zoom for now. I expect that there’ll be some tech hiccups and frustrations initially, and that this will slow us down for a bit, but that’s fine — nothing we’re doing is super-urgent and needs to race along.

Any questions? (If I had more energy, I’d have done this with a lot of cute graphics so it wasn’t a big block of text. Sorry! Maybe next time! Thanks for reading!)

– Mary Anne

P.S. It makes me sad that I can’t feed y’all as much as I often do for our in-person meetings. Maybe, local folks, I can leave you boxes of cookies on the porch for pick-up, at least…stay tuned. 

#serendibpress
#slf

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Committed to maintaining pay for sick staff

I’m reaching out to our house cleaner today, to let Isa know that if she or her kids are sick, and she needs to take a session or two off for that in the next few months, we’ll pay her regardless.

She’s been with us for quite a while, coming every two weeks, and if the house is a little grubbier for a bit, we’ll manage.

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How we made 1 dish into 5 different meals this week

Okay, cooking lesson to distract myself from reading news obsessively.

How we made 1 dish into 5 different meals this week:

1. CHICKEN WITH RICE AND GREEN BEANS. While I was out of town, Kevin made my ginger-garlic chicken for the kids. (I don’t have any details on that, but I assume he followed my basic simple recipe — cut up chicken thighs, add some ground spices (ginger, garlic, turmeric, salt), sauté in hot oil. We make it probably once a week around here; the kids reliably love it, and that makes it a precious commodity. Serve with rice and a steamed or roasted vegetable. (I don’t have a picture of that from this weekend, but it’d be similar to the one at the recipe link below.)

2. CHICKEN, RICE, and GREEN BEAN CASSEROLE. At some point Kev must have ordered takeout, because the next day, he turned the chicken into a casserole to use up leftover cooked rice. He added cut up green beans. I don’t know exactly what his process was, but probably something like put the chicken in a pan, probably with a little oil, start it sautéing, add the vegetables (cut up carrots, peas, bell pepper, pea pods would all also work great, ditto a bag of frozen mixed vegetables) and sauté them too, add the rice, probably add a little water to help the rice rehydrate (maybe adding some extra salt or other seasonings then), then stir until the water is evaporated. (Oh, I just asked him, and he said there was also a fair bit of butter. Smart man.)

NOTE: Don’t cook the veggies too long, or they’ll dull in color and become mushy and less flavorful; a few minutes is plenty.

3. SPICY CURRIED CHICKEN, VEGGIES & RICE. I came home the next day, and there was a fair bit left (he’d had a LOT of rice to use up), and I ate some, but after five days on the road, I was craving curry, and I wanted it hot.

(I keep thinking that I should do a cookbook promo challenge called “Can She Curry THAT?” Where people ask me to curry unusual food items, and I see what I can do. Shall I?)

I followed my basic approach to making a curry sauce — chop onion, sauté in oil with cumin seed and mustard seed. (I set half of it aside to use later. Spoon into a bowl, then transfer into a tupperware-type thing, or to a Ziplock bag for freezing.)

Add cayenne and Sri Lankan curry powder and salt. If I’d had tomatoes, I might have chopped and tossed some in, but without any on hand, I went with the standard shortcut of ketchup (which is just cooked down tomatoes with vinegar, salt, and sugar) + Worcestershire sauce (that bit of dried anchovy adds excellent umami), lime juice, and some water.

At this point, you have a basic Sri Lankan tomato-based curry sauce that you can slip many things into, such as hard-boiled eggs. Instead, I added the rice and chicken casserole, which had gotten a little dry (as rice things often do in the fridge), stirred it all together, and cooked it down a bit on medium high, stirring occasionally. That brought the rice back to a spicy, tomato-y, tangy goodness, soft and flavorful. I ate it for dinner Sunday night, breakfast and dinner on Monday, and breakfast today.

4. SPICY CURRIED CHICKEN, VEGGIES & RICE BOWL w/ FRIED EGG. By dinner today, I was getting just a little bored with it, even though I’m usually pretty tolerant of repeated food. (The lean grad school years would’ve been much more miserable otherwise, I suspect.) Eggs to the rescue! I took about 3 minutes to heat butter and fry an egg with salt and pepper. While it was frying, I microwaved some curried chicken & rice, tasted to make sure it didn’t need a squeeze of fresh lime (seemed good still, but sometimes it needs more lime), and then slipped the fried egg on top. When eating, I tried to get a little crispy, buttery egg white and golden, creamy yolk into every bite of curried chicken & rice — so good. And a pretty nutritious meal overall, since it still had plenty of protein and green veggies.

5. TBD. This one is a little bit of a cheat because I haven’t actually made it yet, but tomorrow, I plan to take the other half of the sautéed onions and do something with them. Probably a quick curried fish (maybe 10-15 minutes to make, with the onions ready in advance), although another good option would be to chop some green chilies and fry them in, then add some eggs for a nice scramble to go over buttered toast (5-10 minutes). Mmm….

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Love in a time of pandemic

I’m just here to say that watching a pretty sweet (and complicated) romantic comedy (Valentine’s Day, on Netflix) starring SO MANY famous people, while playing Terraforming Mars with Jed remotely, was just about enough to distract me from coronavirus for a few hours.

Why *is* Julia Roberts so damn charming, anyway? I honestly don’t know, and yet, there it is. I guess that’s what they call star power.

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