WOW! Well it’s been a few weeks since I posted anything…Life takes over and I one ends up doing all the drinking and eating offline. The HORROR. To get me back in the groove I’ve got three posts planned over then next few days, the first is my review for the third installment of the Sinners Series by the most lovely Rhys Ford. This book Tequila Mockingbird brings us back to the unlikely tribe of Irish cops and wayward rock stars. We meet up with the guys in San Francisco a not long after the end of the second book and we get right into it.
This time around Connor the oldest of the Morgan boys gets hit hard by the love bug when he arrives at the scene of a crime and encounters Forest Ackerman the adoptive son of the man’s whose murder he is there to investigate. Forest is skittish and quiet and brings out Connor’s protective side like no one has ever done before. He wants to care for him, the thing is he is not really gay…
For this book I wanted to make something with and Asian flavor since so many of Rhys’ books are set in San Francisco with lots of glimpses from Chinatown I thought the Crispy Peanut Tofu with Rice Cauliflower from The Minimalist Baker would be PERFECT for this one. I paired this yummy dish with a lovely South African Rose wine that has made it’s way to my table many a time already this summer the 2013 Mulderbosch Cabernet Sauvignon Rosé quite frankly wins EVERYTHING. It is delicious, smooth to drink, fruity and fragrant without sweetness. For $9.00 a bottle it’s a win-win.
Onto the story. So we catch up with the Morgan brood once more and this time the hot older brother is the star of the show. Connor Morgan meets Forest Ackerman while investigating the murder of the man’s father. From the get go Forest awakens feelings in Connor the he just cannot explain. Not only is the man clearly in need of someone to care for him, but he looks at Connor like he is the solution to all his problems. The sexy slight drummer is setting off something in Connor that so far he’s only “seen” happen to his brother and cousin with THEIR mates, but could never imagine happening to him. So when bad things start happening around Forest’s home and business, and it becomes clear whoever killed his dad is out to get him too, Connor steps in and takes the man to his home. No way is he going to stand by and let him get hurt. Sure it’s possesive and a little crazy since HE IS STRAIGHT, but who cares, it’s not like there isn’t a precedent in the family.
Despite the intensity of his feelings Connor is torn, he never envisioned himself with a man. All he aspired to be was just like his dad, and being gay just did not fit with that plan. He has to make peace with this because there is no way that he will be the reason for more hurt in Forest’s life. The man has not had it easy, if it weren’t for Frank that man who took him off the streets and gave him the closest thing he knew for a home he would have never made it past his teens. There is a lot to soothe and clean inside of Forest’s heart and Connor knows he is the man meant to do it.
As for Forest never saw this Irish cop coming, one moment he was living his regular (well as close to regular as it was with Frank) and the next his whole life had been blown up, literally. He is all alone in the world(other than his mother who doesn’t exactly count as someone who would care) and that feeling of being bereft and completely on his own makes him want to seek the protection he can see Connor wants to offer. He’s only ever had one person who ever cared about him at all, and putting his trust in Connor, the prospect of letting him know the ugly things in his past feels very scary. He feels like he has to though, the closer they get the more Forest feels like he’s found the man and the family he’s always wanted. He has doubts of course, because Connor and his family, they are AMAZING, so wholesome and perfect and how could he a rentboy whose own mother would sell him for a few bucks fit into that perfect picture? But the more he gets to know Connor, his family and the two men who have recently joined the brood the more he realizes these people could not have been more perfect for a family.
This book had all the elements that make Rhys’ writing so damn readable. Two heroes who are intensely into each other, good plot, interesting mystery and a lot of opportunities to visit with characters that we deeply care for. The erotica was top notch incredibly sexy and yet not even a hit of discordance to the tone of the book. Solid writing as always. Will be anxiously waiting for the next one! At this point I’m hoping to get adopted by the Morgan clan myself!
‘Tis a good one. Recommend.
Tequila Mockingbird is available for purchase here.
Peanutty Sauce Bakes Tofu with Cauliflower Rice
This recipe was borrowed from the fabulous Minimalist Baker blog.
For the stir fry:
- 12 ounces extra firm tofu, organic & non-GMO if possible*
- 1 Tbsp Toasted sesame oil
- 1 small head cauliflower
- 2 cloves garlic, minced
- 1.5 Tbsp Toasted sesame oil
- 1/4 cup low sodium soy sauce (gluten free for GF eaters)
- 3.5 – 4 Tbsp light brown sugar (or honey if not vegan)
- 1/2 tsp chili garlic sauce
- 2.5 Tbsp peanut butter or almond butter (natural, salted)
- baby bok choy, green onion, red pepper, broccoli
Begin by draining tofu 1.5 hours before you want your meal ready. If your block of tofu is larger than 12 ounces, trim it down. To drain the tofu wrap in in a couple layers of paper towel and then into a kitchen towel. Put in under something heavy. I use a cast iron pan and weigh pan down with a bag of flour. Keep it like that for about 30 minutes
Whiele draining the tofu preheat oven t 400 degrees F. Once tofu is dry uncover it and cube it. Place it on a baking sheet and arrange in a single layer. Bake for 25 minutes to dry/firm the tofu. Once baked, remove from oven and let cool.
Prepare sauce by whisking together ingredients until combined. Taste and adjust flavor as needed.
Add cooled tofu to the sauce and stir to coat. Let marinate for at least 15 minutes to saturate the tofu and infuse the flavor.
In the meantime, shred your cauliflower into rice in the food processor. You don’t want it too fine, sort of the size of cooked rice. Set aside.
Mince garlic if, and prepare any veggies you want to add to the dish. I basically cut the bok choy in half and brushed it with some soy sauce and sesame seed oil and sauteed them for two minutes on a skillet. Set veg aside and keep warm.
Use a slotted spoon to spoon tofu into the preheated pan. Add a few spoonfuls of the sauce to coat. Cook, stirring frequently for a few minutes until browned. It will stick to the pan a bit, just . Remove from pan and set aside and cover to keep warm. In a clean pan (could be the one you used for the tofu after a rinse) add a drizzle of sesame oil to the pan, then add garlic and cauliflower rice and stir. Put cover on to steam the “rice.” Cook for about 5-8 minutes until slightly browned and tender, stirring occasionally. Then add a few spoonfuls of sauce to season and stir. To serve top cauliflower with veggies and tofu. Serve with any leftover sauce, and enjoy with the your glass of Rosé.
Hope you enjoy the recipe and wine!!
Cheers and Happy Reading!