What inspired you to write your book?
People could spend a lot less and eat a lot better. Better food+saving $$$= Happier people!
About your Book:
Why cook, when you can just buy something and heat it up? It is faster and cheaper, right?
Gail McGaffigan ordered pizza every Friday night, until she figured out the cost difference between making it and ordering it out, over ten years, was $5,000.00. What would you do with an extra $5,000.00?
Did you know that the loaf of artisan bread that costs $3.99 can be made with three ingredients? The same goes for that dinky, little $1 yogurt cup. Furthermore, each only costs pennies to make at home… just when you didn’t think pennies alone could buy anything anymore.
One little book, 10 recipes, and Gail’s tip sheet are your first step to saving $1,000’s on your food costs.
This book will pay for itself on the first recipe!
Cuisine Style or Food Genre
Easy Home Cooking
Sample Recipe or Food Advice
Busy Day Spaghetti Sauce
Makes about 2 quarts for about 1/3 the cost of jarred sauce
1 large can tomato purée (about 30 oz, try for one that lists tomatoes as the only ingredient)
One 8 oz can tomato paste (tomatoes should be only ingredient)
1 clove garlic (or 1/2 t garlic powder)
1 t basil
1 t sugar
Salt and pepper to taste
2 T olive oil (or butter)
1….if using garlic powder, go to step 2… In your 5 qt pot, gently heat the oil ’til a drop of water will sizzle in it. Cut the clove of garlic in half horizontally, place flat sides down in the oil. Turn heat to low.
2. As soon as the bottom of the garlic turns golden, remove pan from heat and add tomatoes and paste.
3. Whisk in 1 pint water.
4. This can be served over your favorite pasta as soon as it’s heated through. Longer cooking will produce better flavor. Can be cooked for hours on very low heat, or in large batches in crockpot.
Add as desired: 1 lb. cooked hamburger, 2 oz. red wine or vodka, black olives, sautéed peppers, onions, or mushrooms, or a can of mushrooms, 1t oregano.
Super quick version: open can of tomatoes, stir in seasonings as above (using powdered garlic). Transfer to microwaveable dish (I like a 4c Pyrex measuring cup for this), heat, serve.
For those who have never cooked pasta: boil half a pot of water. Add 2 T. Salt to the water, and pasta (1 lb serves 6 – 8 people, depending on how hungry and what else you’re serving). Stir immediately, and 2 or 3 more times before it’s done, so it doesn’t stick. Check package for cooking times. Chewy pasta takes less time, and makes smaller portions. For soft pasta, cook longer and serve bigger portions. Drain in a colander (a job only for adults or very careful, strong, older children) in sink and rinse with water.
What formats are your books in
Both eBook and Print
How do you see writing a food/cookbook as different from writing other genres of books?
The standard of editing has to be much higher in cookbook writing. Afterr all, if a fiction author messes up, he’s not going to ruin anyone’s dinner or poison anyone.
Advice to someone that is thinking about or currently working on a food book or cookbook
Only publish recipes that you have cooked several times and really like.
How did you decide how to publish your book and where is it published through:
I loved the idea of being an author, but I didn’t have room in my life for all the rejection associated with traditional publishing. When Amazon came along with Createspace and Kindle Direct, it was a total game-changer for me. I signed up for an account the second they invited me, not knowing how I would use it. A year later, I kicked off my career with revisions of old pulp fiction. I branched out into curricula, which evolved into a couple of really fine literary collections. Currently, I’m exploring my lifelong love of art and food. My latest project details my experience with brain aneurysm…with recipes, of course!
Read Gail McGaffigan’s blog here: http://lovinglyrestored.blogspot.com
Gail McGaffigan, MM, Boston University College of Fine Arts, spent over 25 years as a musician, composer, teacher, and conductor in the New England area. Originally a trumpet player, she currently studies piano.
When not working on a book, Gail enjoys puzzles, books and everything about them, cooking, eating, and cycling & swimming to counter the effects of all the cooking and eating. Her little online jewelry shop, Bodkins of Cape Cod, on the Etsy website, gives her a venue for the many creations that result from her love of beachcombing, crafts, and jewelry making. The family dinner is a daily priority for this confirmed “foodie,” who prepares it to the soundtrack of vintage radio programs from the 30’s and 40’s.
Her bibliography includes a wide variety of fiction and non-fiction genres, including YA, historic children’s fiction, crafts, and curricula. Her books have appeared on top-ten lists, including Music Appreciation, Music History, Hot New Curriculum, and Quick and Easy Cooking.
On being an author, she says “The best books give something to the reader, whether it’s skill, knowledge, or just the pleasure of a good story,” and “It’s really exciting that people are reading and enjoying my work. The feedback from my readers has been priceless, all of it, and I hope they keep it coming.”
Speaking of juggling her many interests, Mrs. McGaffigan says “Training as a classical musician taught me to focus my energy and enthusiasm, so I achieve my goals. It’s a very satisfying life.”
Mrs. McGaffigan is a brain aneurysm survivor.
A native of New Jersey, Mrs. McGaffigan lives on the New England coast with her husband, 2 children, and a sweet, elderly greyhound.