Well, here we are now in the festive season: Christmas, Hanukkah, Yule, New Year, all the lovely celebrations that happen at this time of the year. It’s not been the easiest of years for anyone, that’s for sure, but still we reach towards hope and joy as we approach the end of 2021. It’s a time when people like to relax and read, watch and listen to light, happy, warm stories full of love and magic and the unexpected. And it’s also a giving time. So I’d like to combine those things today and offer all my readers a short story I’ve written recently. It’s called The Buyers, it’s for adults, it’s set not long before Christmas, and I hope it will bring a smile to your face. You can download it from the link below.
(Do feel free to link to the story from this post but please note it is fully copyright-protected and cannot be used commercially. My authorship should also be acknowledged, if you share the story).
Today, at 6pm Australian Eastern Standard Time, we are launching A Hundred Words for Butterfly online, with interviews, reading, cocktails and pintxos, games and more! It’s going to be such fun! If you’d like to attend, you can simply join via the Spineless Wonders Facebook page, or register here to get the link. (It’s all free). It’s going to be such fun!
And as a lovely lead-in to tonight’s festivities, there’s another fabulous review of the book, this time on Google Play. It’s by writer Claudia R. Barnett. Here’s a short extract:
Like a flavoursome, aromatic Basque soup, this immersive tale leaves you wanting more. In part, this is due to the dialogue. It sounds authentic – as though you were eavesdropping on a friend’s conversation. And it is brought to life by Sarah Kennedy’s exquisite narration. But the real charm of Masson’s story are her engaging, relatable characters.
You can read the whole review here. And watch the lovely trailer for the book here.
And now, I’m off to start putting together ingredients for the pintxos I’ll be making for tonight, to have with a couple of those celebratory cocktails!
I am delighted to present to you the beautiful, atmospheric trailer made by Whiptail Productions for A Hundred Words for Butterfly. It features extracts from Sarah Kennedy’s lovely narration, to give you a taste for the feel of the audiobook. Enjoy!
Here are the perfect snacks to have with Abby’s gorgeous cocktails: pintxos!
Pinxtos (pronounced ‘pinchohs’) are the Basque version of tapas. They are very popular in the Basque country(and beyond!). San Sebastian, just across the Spanish border, is renowned for its pinxtos bars but there are lots of popular pinxtos bars in the French Basque country too, especially on the coast, in my mother’s family’s stamping ground of Biarritz, Bayonne, Anglet, St Jean de Luz and so on. And people make them at home for parties, family gatherings etc. They are pretty hearty and a plate of assorted ones can constitute a real meal! Pinxtos differ from tapas in that they are always served on bread( very often slices of baguette), with a toothpick holding down the topping(actually ‘pintxo ‘ literally means ‘spiked’). The toppings will often feature Basque staples such as tomatoes, ham, eggs, capsicums, fish, seafood, cheese, etc, but can be as simple or complicated as you like, and there’s no one right way to do it: it’s totally up to you what you do! Just the bread and the toothpick are the basics:-) Piment d’Espelette of course can add that authentic touch!
With most, brushing the bread with a bit of olive oil first is a good idea.
Here’s some ideas for simple Basque-inspired toppings to get you started:
Roasted capiscum with marinated squid/octopus;
Semi-dried tomatoes with soft goat’s cheese and a dab of cherry jam on top (the combination of cheese and cherries is very popular in the Basque country)
Black olive tapenade with Serrano-style ham or salami
Green olive tapenade with half a boiled egg and a sprinkle of piment d’Espelette or paprika
Grilled or barbecued prawns on cooked spinach
Marinated sardines or anchovies with caramelised onion
Mix of roasted vegs(eg capsicum, tomato, eggplant–or your choice) with roasted garlic
At the celebratory event online for A Hundred Words for Butterfly next week, there’s going to be a cocktail party, with everyone joining in from their own homes. And Abby Rose, marketing intern and a member of the wonderful Spineless Wonders team that have been creating the fabulous publicity for the book, has been busy concocting some fabulous cocktail recipes and ideas, themed around references to the Basque country and my family connections. Here, in images and words, are her fabulous creations, with explanations, ingredients and instructions! Thank you so much for this fantastic array, Abby!
So this is coming on September 15th, the fabulous online event celebrating the release of my audio novel for adults, A Hundred Words for Butterfly! Join us to celebrate, with special guests including me, the wonderful voice artist Sarah Kennedy (pictured below, she narrates the audiobook), and the winners and some finalists of the #100Words4Butterfly writing competition. Come along (virtually!) for a super fun night of games, cocktails (including the one below!), readings and more!
Artist and designer Bettina Kaiser created the beautiful cover for A Hundred Words for Butterfly. Today I’m delighted to welcome her to my blog for a behind-the-scenes interview.
Bettina, tell us about your process in creating the cover for A Hundred Words for Butterfly. What preparations did you have to make? What stages did the work go through? What inspired you? And what materials/media did you use?
I really enjoyed reading your book. Currently we are in COVID lockdown, and so the timing was perfect to let myself be transported to Basque country through the story. As I was reading it, I was also researching the places online: Saint-Jean-Pied-de-Port, a beautiful little town and the place where most of the story takes place. The Camino de Santiago and the rolling hills and picturesque Basque countryside it covers. I then allowed myself to get lost a little in Basque traditions. The colours of the houses and window frames, the tricoloured flag, the beret, incredibly delicious looking food.
I empathised with all three characters in the story as well: Alex walking the trail (I love walking), Helen being the illustrator and loving to draw (a fellow artist), and Tony researching his family (an interest I share).
From there I had a few creative ideas of what the cover could look like. Conceptually, they were based on elements in the story that I found significant: the cobblestone streets, the wayfinding symbols of the Camino, Basque colours and symbols, but also the family photos that you sent me and the more recent photos from your visit there.
The art materials I used were just what I had on hand in the studio: acrylic paint, ink, gouache, paper scraps. From there I put together a few layouts to explore three main concepts: picking up the title, the butterflies, and doing a flat lay with other aspects of the interwoven stories, the cobblestones causing Helen’s fall but also representing the path, the Camino, and the twin sisters, one staying inside watching through the window, the other walking on a path.
What were the challenges? And the pleasures?
As with any book cover, my aim is to capture the essence of the book. I always also need to know that you, the author, are 100% behind it. At the end of the day, it is their book, your book, and I would not want to force the cover design “onto” it or indulge in some design folly that is just exciting for me as an artwork on its own. It needs to fit. But it took me a while to find what the essence is for me in your story.
What has now become the cover was pretty early on my favourite, and the more I tried to work on alternative ideas, the more I was drawn back to the actual artwork that we chose. I re-read passages of the book and realised how the stories of the three characters are so intertwined, and also link each character’s past, present and future. The other (unfinished) artwork concepts simply felt too one-dimensional. In my head I even likened this to one of those pinboards in a murder investigation with all the suspects, witnesses, and places, and the threads joining them. That was what I wanted to have the artwork reflect: old and new stories spanning continents. Stories that touched, overlapped, merged.
Then came a tricky point in the process where I was really loving that idea and artwork (which is almost exactly what we have now), but I laboured over other concepts, as I did not want to present you with just one option in a kind of take it or leave it way. But I really felt strongly about the concept and liked it visually too. So, after a few days of mulling it over, I decided that I will show you this artwork and explain with some images and words the ideas/concepts for alternative covers to see what you think. Well, it sure was nice when you concurred, and only a few hours later your very enthusiastic “YES! This is it!” came back.
Your novella was perfect for my lockdown escapism. I really enjoyed allowing myself to mentally wander into the ancient streets of Saint-Jean-Pied-de-Port, to dream of faraway places, and to find out more about the Camino and Basque culture. It lifted me up and touched so many interests of mine though the different characters. I really very much enjoyed the video chat we had initially, and you telling me about your Basque family connections and getting to know you.
What do you, as both a designer and a reader, see as the most important things for authors and publishers to consider, when it comes to commissioning book covers?
I think authors in particular need to have a lot of trust to put their work, which they have laboured over for so long, and that often is so personal, into an artist’s hand to create the cover. I encourage authors and publishers to look at previous artwork that a prospective book cover designer has created (a good start is our industry organisation Australian Book Designer Association’s directory) and see if they like the general style and design approach.
While the publisher needs to keep their eye on a certain overarching style and standard for their publications, I personally do love that I can more often than not work directly with “my authors”, get to know them and get them to tell me what their work is about, what matters and where their focus is.
As in many things in life, trust and mutual appreciation is key. Many publishers work with a regular stable of illustrators and designers whom they entrust their publications to. I have been lucky to have worked with Bronwyn Mehan and Spineless Wonders on so many projects over the past decade and to have been given a lot of creative freedom. Plus, I am very happy to have often worked directly with the authors.
My pet hates are design for design’s sake (the self-indulgent kind), style trends in book covers. So, dear publishers and authors, I’d say watch out for that!
Does creating a cover for an audio book differ from that for a print or ebook? If so, in what way?
The short answer is no. It is just a different shape, and many projects that I work on need the artwork to be converted into all kinds of formats, ranging from eBook covers to website banners and more. So it is a style, a materiality and elements that you design, and then it is rolled out to different media. In fact, your story, whilst first published as an audio book (I love that format by the way), will also be available now as an eBook by Spineless Wonders.
You work in a number of art and design fields aside from books. Tell us about some of the other things you do.
I consider myself a “Jill of many trades”.
I like the explorative, conceptual aspects of design, but I do have a lot of bread-and-butter jobs that are layouts, websites, logo designs and the like. But I am also an artist and have a separate practice in my small studio – no screens allowed there – just for my art projects. I recently had an exhibition that featured prints, mixed media works, and installations around the current climate crisis and us humans in the environment.
(Book) cover design is where I work across both disciplines. I love it. I love working with authors, I love books and stories, and I love that each one needs their unique artwork. Often I experiment with materials and collages and photos in my studio, and I sometimes do hand lettering, as I did for A Hundred Words for Butterfly. I then photograph or scan it, bring it together on screen, manipulate it if needed, mix, cut, paste, experiment, tinker with typography. It brings it all together and as I mentioned earlier, I am so grateful to be given a lot of trust and creative freedom.
In a scene from A Hundred Words for Butterfly, my characters are in the charming village of Espelette and sit down to enjoy a very classic local dish: axoa (pronounced ‘atchoa’).
Traditionally served on market days, this simple and delicious Basque stew was popularised in Espelette, and in fact in recipe books is often called ‘axoa d’Espelette‘. This dish really highlights piment d’Espelette and in my previous post I indicated where you can easily buy it, but as I mentioned, hot paprika(non-smoked) will make a reasonable substitute (note that sweet paprika is too mild, and smoked paprika really doesn’t taste anything like the piment). The axoa really benefits from cooking ahead and letting it rest—for instance, you could cook it at lunchtime but serve it at dinner time. Even cooking it an hour or so ahead of serving and letting it sit will enhance the flavours. But don’t despair if you don’t have time–it’s excellent even if you don’t have time to cook ahead!
This recipe is my version of axoa, with a twist on tradition. Not only do I provide a vegetarian as well as a meat version, I use green capsicum (bell pepper) instead of the more traditional long pale green pepper (mild variety). Red capsicum however is a traditional part of the stew. And together they look just right, highlighting the traditional vibrant Basque colours of red and green! In the quantities given, the recipes each serve 3-4 people. (‘Axoa’ by the way means ‘chopped’ in Basque, referring to the meat).
Ingredients common to both versions: one large onion, 3 cloves garlic, 1 red capsicum, 1 green capsicum, olive oil, chopped herbs (parsley, thyme, bay leaf), piment d’Espelette, salt, 200 ml water or stock.
Other ingredients for meat version: 500 g diced veal (the traditional meat for this dish) or pork (which also goes well, in my experience), or 500 g minced veal or pork. Chicken could also be used.
Other ingredients for vegetarian version: 150 g soaked beans. I used black-eyed beans as they don’t take too long to cook (and we grew them!) but you could also use Lima beans (butter beans) or white haricot beans. Also, a bit of extra vegetable stock to cook the beans. If you are making the vegetarian version, cook the beans in stock first till they are at least three-quarters cooked, before adding to the basic mix to cook more.
So, first of all chop your onion, garlic and herbs. Deseed and dice the red and green capsicums. In a pan, cook the onion, garlic and capsicums in olive oil for 15 minutes then add the diced meat or the part-cooked beans, add the herbs, salt, and dash of piment d’Espelette. Reduce the heat and add the water or stock and cook at low heat, lid on, for about 45 minutes. The meat should be very tender but not falling apart, ditto the beans, and the sauce should be thick and reduced. After you turn off the heat, let the stew sit for as long as you can, before reheating, adding another sprinkle of piment d’Espelette, and serving with boiled potatoes or rice.
As I mentioned in my post about the piment d’Espelette last week, over the next few weeks I’ll be posting recipes for some simple Basque food, and thought I’d build it up so you could, if you want, create a whole Basque-inspired meal around it, similar to what my characters in A Hundred Words for Butterfly enjoy!
Today I’m introducing four simple dishes that can function either as snacks, entrees, lunch dishes or even grace a pintxo table if you want (pintxos are the Basque version of tapas). And by the way, don’t let anyone tell you that pintxos are ‘Spanish’–they are found on both sides of the French/Spanish border, just like the people who make them, because they are Basque 🙂
I’ve made all of these very recently and the photos are all my own, so you can see they are definitely home-made 🙂 All are very simple, very quick, and and very tasty! By the way, they all include a sprinkle of piment d’Espelette–great if you can obtain some, for example here or here, and I recommend it for that characteristic Basque taste. But you can certainly use good hot paprika if you don’t have any piment handy.
So here are the recipes!
Garlic and egg soup: Garlic cloves (up to 6 for 4 people); stock (chicken or vegetable) olive oil, thyme, bay leaf, eggs(1 per person) salt, piment d’Espelette, slices of bread. Cook the whole peeled garlic cloves in olive oil till they are golden, then add the hot stock. Add salt and a sprinkle of the pepper. Add chopped thyme and the bay leaf. Cook, uncovered, for 30 mins then crack the eggs into the soup to poach them. Fry the slices of bread and cut up to make croutons. And serve!
Simple Basque salad: On a plate arrange lettuce leaves with slices of Bayonne-style ham (Serrano ham is fine if Bayonne ham is unobtainable), and slices of roasted red and green capsicum. Sprinkle a vinaigrette made of olive oil and white wine or cider vinegar over the lettuce, and a small pinch of piment d’Espelette on the ham. For a vegetarian version, you can use sheep’s milk cheese (such as Manchego) instead of the ham, and you can also add other ingredients to the basics, such as tomatoes, artichokes and asparagus.
Fried sardines: You need fresh sardines for this (can be either whole, gutted and boned sardines or ready-prepared fillets). For 2 people, I used 3 sardines each. You also need an egg and some flour, salt, and you guessed it, piment d’Espelette! Beat the egg, dip each sardine in it then into the flour, making sure it’s all coated, then fry till done. Serve with a sprinkle of salt, the Espelette pepper, and either lemon or vinegar.
Mushrooms with garlic: In the Basque country, ceps or other forest mushrooms would often be used, but field mushrooms are also fine. Simply slice them finely and cook in a little butter for about 2 minutes, add crushed garlic, salt, some chopped herbs—whatever you have on hand (I used basil) and yes, a sprinkle of that Famous Pepper!
I am thrilled to announce that today is the official release of my new book, The Ghost Squad, published by MidnightSun Publishing and now available in bookshops all over Australia. Hurrah!
As readers of this blog know, the novel, a young adult speculative fiction thriller set in a disconcerting world, was first written as the creative part of my PhD at the University of New England (I was awarded the PhD in 2019) and subsequently acquired by MidnightSun Publishing. It is immensely exciting to see the novel out there in beautiful book form and for that I wish to greatly thank Anna Solding of MidnightSun Publishing, who so warmly and thoughtfully responded to The Ghost Squad from the start, and many thanks to all her great team as well. I am absolutely delighted that the novel has found its perfect home with such a wonderful publisher. Many thanks to my fantastic agent Margaret Connolly, who always sees the potential in my work, no matter how ‘left-field’, and without whose unfailing support my career would never have been as fortunate and enduring as it has been. And thank you to UNE and my supervisors, especially Dr Yvonne Griggs, whose unfailing support, encouragement and thoughtful readings throughout the PhD helped so much in the development of the novel.
I hope many, many readers will enjoy The Ghost Squad, as this lovely early reader did in a wonderful advance review in Books+Publishing. If you’d like to know more about the book, have a look at the dedicated page to it on this blog. You can also read a short interview with me about the book on the international writing blog, Writer Unboxed. And if you’d like to get a taste of the novel’s atmosphere, do check out the fabulous trailer here.