Kendall Talbot Blog

Pompeii - The Lost City

6/15/2015

Another travel experience that influenced my stories. Enjoy.

The city of Pompeii, once a thriving metropolis, was nestled nice and close to Mount Vesuvius, the very volcano that killed the city’s occupants and buried it beneath tons of ash in 79AD.

Dean and I explore Pompeii 1989. Back then there was very few restrictions of what we could or couldn't touch.

In 1989 my husband and I visited the extraordinary excavation site. Despite visiting Pompeii more than 25 years ago I still have vivid memories of exploring the remains of that ancient city. The lack of air and moisture created by the mountain of ash that fell upon the city ensured the objects that lay beneath it were preserved in extraordinary condition. What we saw was fascinating and macabre at the same time. It was an incredible reminder of the power of nature.

Ancient Pompeii is believed to have been founded in approximately 6th century BC. When it was destroyed, some 160 years later, it was reported to be nearing a population of 11,000 people. During excavation, archaeologists used plaster to fill in the empty spaces that once contained bodies. This ensured they could recreate the exact position of the person when they died. They found men, women, children, babies, dogs, cats, monkeys and numerous other species that died within minutes of that fateful volcanic eruption.

It's hard to believe this Pompeii street was built nearly 2000 years ago.

This ancient Roman city was forgotten for over 1500 years. Wiped clean by the hand of God. It was discovered by accident in 1599 when digging commenced to divert the Sarno river.

However, the architect, Domenico Fontana, found the nature of the fresco’s he discovered too promiscuous and promptly covered them over again. It wasn’t until 1738 that the ruins of Pompeii were rediscovered and finally excavation began.

The volcano is said to have erupted for 6 hours, spewing some 25 metres of ash and rock onto the city. What they have recovered is simply extraordinary and allowed archaeologists to piece together a story of the city that once was.

The House of the Faun. Remains of Pompeii.

I feel completely blessed to have shared this wonderful experience with my husband, I only wish we'd had more than one day exploring this amazing piece of history.

Whether its modern day or ancient, I find history fascinating. I swear I must've been an archaeologist in another life. It's amazes me how these experiences influence my writing. I love going back there with my stories and I hope my readers enjoy the journey too. Treasured Secrets is an action adventure story based on a missing 13th Century treasure. Download your copy today.

Thank you for reading. I hope you enjoyed another one of my travel experiences. Follow my blogs and come escape with me. Here's my previous travel blog if you're interested.

Treasured Secrets

Some secrets should remain hidden forever.

Sunken Treasure. Sharks. Shipwrecks. Sex. Evil bad guys and delicious food. What more could you want in an action adventure novel. Grab your copy of Treasured Secrets today. AMAZON.

Download now.

Register for my newsletter and receive a FREE eBook copy of Breathless Encounters - a collection of short stories with unexpected twists.

2 Comments

Thai Fish Cakes - delicious family favorite

4/19/2015

1 Comment

My heroine in Treasured Secrets is a talented chef, so of course, as a lover of food, I just had to make all the meals that Rosalina prepares in my books. This recipe features in a tapas feast in book two in my series: Treasured Lies.

These Thai Fish cakes are delicious, easy to make and certain to become a favourite with your whole family. This recipe makes 12 fish cakes, so I always make at least a double batch. You can make them a day ahead too and reheat if you like. They are perfect party finger food too.

Ingredients

250g White fish fillets, skin & bones removed
1/2 cup cooked long grain rice
1/2 cup green beans roughly chopped
1 stalk lemon grass, sliced
2 cloves garlic, crushed
1 red chili, seeds removed and chopped
1 coriander plant, roots included chopped
2 teaspoons fish sauce
1 egg, beaten
Vegetable oil for frying

Method

Put all ingredients except oil into a food processor and process until just combined. Don’t over mix.

Place about 1cm of oil in a hot pan.

Place a heaped tablespoons into pan and fry a few at a time until golden brown on both sides. Drain on absorbent paper.

Serve with fresh green salad, sweet potato fries and dipping sauces.

Click HERE Newsletter Recipes to receive more fabbo recipes, like these delicious Cheese Pots

Register for my newsletter and receive FREE recipes that my character Rosalina made in Treasured Secrets and Treasured Lies.

1 Comment

Tuscany - and the horrific event that inspired my trilogy

4/16/2015

2 Comments

People often ask me where I get ideas for my books from and sometimes it amazes me what instigates that initial spark. Over the next couple of weeks, I'll blog some of the experiences that inspired my 'Treasured' series of book.

In 2011 my husband surprised me with a trip to Tuscany for our 20th anniversary. We had 10 wonderful days exploring this fabulous region and we stayed in a 700 year old villa called Villa Pandolfini in Signa, a little village just a fifteen minute train ride from Florence.
Our spectacular historic villa with extremely high ceilings, magnificent frescoes and original antique furniture was surrounded by vineyards and olive-groves and offered an extensive view over Arno Valley. This incredible villa was the perfect place to set my author brain into action and consequently features prominently in Treasured Secrets.

Our rooms were overflowing with antiques.

Villa Pandolfini Signa Tuscany Italy

It was a visit to a little church in the medieval area of Florence that catapulted my creative writing ideas into overdrive. The Church of St Apostoli was built in the 11th century and is very insignificant compared to the many more grand churches in this historic city. This church is located in the Piazza Del Limbo, a nondescript concrete plaza, so named as it was once the cemetery for unbaptized babies.

The floor inside the church is inlaid with a beautiful marble mosaic, but the aspect that caught my interest was an oval door in the mosaic floor. Our guide informed us that this was where they threw the bodies during the plague of 1348. (Whether or not this was true, I still don't know). But I do know that there were so many bodies that they didn’t have time to give the deceased proper burials. Of course, in doing this, they actually contributed to the spread of the disease, by literally feeding the rats. Sixty percent of Europe’s population died from The Black Death - some fifty million people.

"Die Pest in Epiros" ("The Plague in Epirus") a copper engraving by Pierre Mignard (1610-1665) depicts a bubonic plague epidemic.

As soon as our guide mentioned this horrific event, my head was spinning with ideas of entire families being wiped out and long buried secrets. Then I began to wonder what happened to all their precious possessions. By the time we were on the plane home, I was drafting the bones of a story.

That idea has blossomed into a trilogy with the first book Treasured Secrets available now.

TREASURED SECRETS...
Some secrets should remain hidden forever.

Macadamia and Salted Caramel Friands - YUM

One of my favorite highlights of Tuscany was the food and wine. So much so, that Rosalina, my character in Treasured Secrets is a chef and throughout this series she tantalizes the reader with many fabulous meals.

I'm a method writer, so consequently, I cooked, photographed, wrote about and of course, devoured every one of these delicious meals too. I loved this aspect of these books so much. If you love to cook to, if you sign up to my newsletter you can receive these recipes for FREE.

Register for my newsletter and receive a FREE recipes that Rosalina made in Treasured Secrets and Treasured Lies. That was you can cook as you read along.

2 Comments

Yummy Cheese Cups

4/12/2015

1 Comment

Murazzano Cheese Cups

I needed a dish for my character, Rosalina, to make that would have my readers drooling. This little recipe was the result of much research and input from my wonderful facebook followers.

The scene I created this recipe for is below, I hope you like it.

Murazzano Cheese Cups

This delightful little appetizer can be prepared in advance and cooked in the oven at the last minute.

Upon cooking you will have a delicious little cheese pot to fill with fig jam, caramelised onion relish, crispy prosciutto, or any other filling that takes your fancy. You can receive more of these fabbo recipes if you sign up to my newsletter. You'll find more details here: Newsletter

Murazzano DOP is a soft cheese made in Alta Langa in the province of Cuneo, a wonderful area located in the South of Piemonte, Italy. Murazzano is a cylindrical, un-ripened, full-fat cheese made from sheep's milk. It’s a milky white rindless cheese with a soft and slightly springy texture. (If this cheese isn't available, use a soft goat's cheese.)

Ingredients
4 sheets of ready rolled puff pastry
200 grams of Murazzano DOP Cheese (If not available use a soft goat’s cheese)
100ml Fresh cream
100ml Fresh milk
1 tablespoon of chives
1 tablespoon of extra virgin olive oil
Salt and pepper to taste

1. Preheat oven to 180 degrees Celsius and grease 24 cup mini muffin tray with melted butter.

2. Cut puff pastry into rounds to fit into the muffin tray and puncture the bottom with a fork.

3. Blend all other ingredients in a mixer for 1 minute.

Serve hot these yummy little cheese pots with slices of Spiced Poached Pear, Homemade Fig Jam, Caramelised Onion Relish, crispy prosciutto, or any other filling that takes your fancy.

4. Fill the pastry cups with the cheese mixture.

5. Cook in the oven for 25 to 30 minutes.

Some secrets should be hidden forever.

Here's a tasty snippet from Treasured Secrets:

Rosalina dusted her flour-caked hands onto her apron and then turned to check on the Murazzano cheese rolls already baking in the oven. The scents of aromatic spices, melting cheese and fresh-baked pastry wafted from the open door. She lifted the tray from the oven and placed it onto the cork placemat.

‘Smells magnifica.’ Alessandro ran his tongue over his lips and she had this sudden desire to kiss him. The urge came from nowhere. Maybe she’d had too much wine. Maybe she was falling for him, despite all her determination not to. Maybe, just maybe, she was finally over Archer.

She smiled as Alessandro practically drooled over her cooking. He’d always been a dependable part of her life, and that was something she needed right now. And he was the perfect willing guinea pig for her culinary experiments. He reached for a still steaming pastry and she snapped his hand away. ‘Wait,’ she said. ‘You want the whole experience don’t you?’

His eyes lit up. ‘Sì, mio dolce.’

Rosalina liked the way he called her ‘my sweet’, especially given her love of cooking all things sugary. He was patient with her and seemed to understand her need to take everything slow.

Rosalina sliced the now cooled poached pear and placed a sliver upon the savoury cheese pastry. ‘Open up.’

Alessandro obliged and she popped the nibble into his mouth. His eyes did that heavenly eye roll before he closed them and savoured the treat. A low moan of approval teased from his throat and she knew she had him. He was a delight to watch.

First he would taste the sweetness of the pear, delicately poached with cinnamon and Chinese five spice. Next would come the multifaceted Murazzano cheese, smooth and rich in flavour. Finally, the buttery pastry would round it off. She liked to think of it as a smorgasbord in a bite.

Register for my newsletter and receive FREE recipes that my character, Rosalina, made in my books Treasured Secrets and Treasured Lies. This way you can cook as you read along.
These Cheesy Arancini balls are delicious.

1 Comment

Christmas Island where magic happens...

3/18/2015

0 Comments

Christmas Island is barely a dot on a map North-West of Perth, Western Australia. 63% of the island is designated National Park and its nearly overflowing with complex flora and fauna unique to this island. The island has only been inhabited since 1888 so that makes Christmas Island one of the youngest communities in the world.

The entire island is a wildlife sanctuary excellent for bird watching, nature lovers, anglers and scuba divers.

There is so much to explore both above and beneath the water, but in 2010, I went there specifically for the scuba diving. Although I love my diving, I get sea sick. To combat this I go in search of diving that doesn’t require a big boat trip to get to the dive sites. Christmas Island was the perfect choice. The island is actually the tip of an ancient volcano that rises about 5 miles up from the ocean floor. So literally metres from the shoreline, divers can explore the drop-off that plunges dramatically into the abyss.

On our second day of diving, I experienced one of the most magical moments of my life.

With my husband as my dive buddy, we dropped into the water and gradually cruised down Perpendicular Wall, which is exactly what it is. This dive site is a fathomless vertical wall bustling with enormous coral fans, hundreds of colourful tropical fish of all shapes and sizes, eels that dart out and disappear just as quickly, and of course sharks, turtles and stingrays.

About 40 minutes into our dive, my hubby indicated he was nearly at his air limit. He’s what’s known as an air pig - in that he consumes his air way too quickly. I was a tad annoyed about this as I had at least another 20 minutes of air time remaining. But as every good dive buddy knows, you stick with your partner. So together we gradually floated toward the surface.

This is when the magic happened.

At our decompression stop, a four metre long whale shark came over to check us out. Whale sharks are the largest known fish species and can grow up to 12 metres long and weight as much as 21 tons. They have very large mouths but thankfully for us, they are filter feeders and mainly eat plankton.

I thought this 'baby' whale shark was going to eat me.

Dean and I were so lucky, because not only did this friendly fish cruise around us for a good twenty minutes or so, but as the rest of our dive party were below us, nearly every picture they took of the whale shark had us in it. It was a special moment for everyone. At one point the whale shark came so close to me, with its mouth wide open, that I thought he was going to swallow me whole. Just the surge in the water as it passed was enough to feel it’s immense size.

I feel completely blessed to have experienced this rare, close encounter with a gentle giant of the sea.

Thank you for reading, I hope you enjoyed one of my travel experiences that influenced a scene in my upcoming book Treasured Secrets.

You can check out a few more of my travel blogs, HERE.

Some secrets should remain hidden forever.

Treasured Secrets the first book in an adrenaline fuelled new series with sexy sassy characters, exotic locations and action-packed adventure is available for pre-order now. You can learn more about it here.