RI Authors Showcase – Meet Portia Little

Welcome to the Rhode Island Authors Showcase! Each day in November, this blog will feature a different Rhode Island author. Read the post and leave a comment and you are eligible to win this day’s giveaway!

Leave a comment every day this month for over 30 chances to win either our Grand Prize (a $250 Amazon gift card), our Bonus Prize (a $100 Amazon gift card), or a Cheer-Up Prize (amount to be determined), just in time for holiday shopping!

A winner will be randomly selected one week after the publication of the blog post, and the Grand Prize and Bonus Prize winners will be randomly selected on December 7, 2021. For the daily giveaways, the author will contact you directly to coordinate delivery. Print books for delivery within the US only, please.

Portia Little

Portia Little is a feature writer and food columnist for Senior Digest, a columnist for Providence Vegetarian Examiner, and blogs at http://breadpuddingallday.blogspot.com/

She is the author of fabulous little cookbooks: Recipes, Roses & Rhyme; The Easy Vegetarian; New England Seashore Recipes & Rhyme; Lusty Limericks & Luscious Desserts; Finger Lakes Food, Fact & Fancy; Bread Pudding Bliss; Cooking with Coffee; and Spirit of America (in memory of 9/11). Portia is working on a gluten-free cookbook, to be published early next year. She has vast experience with that topic from cooking for her granddaughter, who has celiac disease.

Portia would like to give away all three of the cookbooks pictured above – one lucky winner will win all three! Just leave a comment below and tell us your favorite food. The winner will be chosen randomly one week from today and Portia will coordinate delivery directly with the winner.

Join us on SATURDAY, DECEMBER 11, from 9:00am to 3:00pm at the CROWNE PLAZA in Warwick for the 9th Annual Rhode Island Authors Expo!

48 thoughts on “RI Authors Showcase – Meet Portia Little

    1. I share your love for pierogis, Jenn. I used to make them with my mom as a child but it was a task I don’t care to undertake at this point. So these days I just order them from Millie’s Pierogi, and I highly recommend them!!!

      Liked by 1 person

    1. Thanks for the good wishes! The new recipes I’ve tried recently include easy breads made with self-rising flour. One is made with ice cream – I used Ben & Jerry’s cherry garcia. And the other I made with pumpkin beer. Both would be a nice addition to the Thanksgiving table.

      Liked by 1 person

  1. We take turns cooking, but my favorite dinner is one my husband makes to perfection – lamb chops, brussels sprouts and creamy mashed potatoes. Yum! Your three cookbooks look amazing, especially New England Seafood Recipes. Give me a delightful chowder or lobster any day!

    Liked by 1 person

    1. And hooray for your husband for cooking such a delicious meal! My mouth is watering.
      The Seashore cookbook has many seafood recipes, of course, as well as dishes using local produce such as cranberries. Seafood chowder would be wonderful on this chilly day!

      Liked by 1 person

    1. No wonder it’s your favorite. Pasta is comfort food!!! And who couldn’t use that these days. Pasta is good with tomato sauce, of course. But I also like to create pasta dishes, such as ravioli with zucchini, walnuts, and raisins. Comfort!!!

      Liked by 1 person

  2. I love food, period. It’s really hard to choose a favorite. When it comes to the birthday cake, it’s carrot cake. For a sweet treat, it’s dark chocolates. For the main dish when I eat out, it’s seafood. For a home cooked meal, ours is the pesto pasta.

    Liked by 1 person

  3. Indian curry, especially one with little eggplants and for dessert Rasmalai, a sweetened paneer cheese. And of course, anything Italian like my mother use to make.

    Liked by 1 person

  4. I think my favorite food is potatoes. Baked, boiled, mashed, roasted, fried, chips, hash browns, home fries, French fries. New potatoes boiled in their skins. Old potatoes for their wonderful starchiness.

    But only plain white potatoes (or the Yukon Golds). I don’t like the texture of russets. Haven’t tired the blue ones – they may taste fine, but the unnatural color doesn’t attract me. Maybe I’m too traditional (and proud of it!).

    Liked by 1 person

      1. I came up with something a couple of years ago, when I needed some comfort food with zilch preparation. I had leftover mashed butternut squash. Heated it up in the microwave, poked a couple of holes into it, and dropped raw eggs into the holes. (Remembered to poke the yolks with a toothpick first, so they wouldn’t explode.) Back into the microwave to poach the eggs. Add salt, pepper, and butter, and it was scrumptious! Easy to do with mashed potatoes or sweet potatoes, too, and would likely be a hit with mashed turnip.

        Liked by 1 person

  5. My favorite food is Chicken Francaise with not too much wine and butter, with mashed potatoes and a turnip/carrot combination. However, one of my daughters is vegetarian and her husband is vegan, so they would love your cookbooks. So if I win them, I’ll look like a hero to them come Christmas. Hopefully, I will get to meet you at the Crowne Plaza in December.

    Liked by 1 person

    1. Julien, thanks for the reminder of Chicken Francaise. I haven’t made that one in a long time.
      My vegetarian cookbook has recipes that are adaptable for vegans or regular vegetarians. My son and family of five are vegans so we often enjoy a tofurkey Thanksgiving. I hope to meet you also at the book expo.

      Liked by 1 person

  6. My two favorite foods are Lobster (as a treat) and pizza. I have been experimenting with cooking with different herbs lately. Makes all dishes better.
    Your cookbooks look amazing. Thank you for entering Martha list./

    Liked by 1 person

  7. My favorite food is chocolate. Dark chocolate items are the healthiest, and I like those the best. My most favorite is the fudge that I make myself for every Thanksgiving and Christmas. My daughter once commented about the amount of sugar that I was using for this fudge.

    Liked by 1 person

    1. Karen, I join you in the dark chocolate line! So good that it also has been touted as being healthy, and I actually don’t care much for milk chocolate. I bet your fudge is amazing, and of course it calls for sugar!

      Liked by 1 person

  8. For your gluten-free cookbook, would you like my recipe for buckwheat-almond flour pancakes? This recipe is gluten-free, because buckwheat isn’t in the family of wheat at all. It is related to rhubarb and sorrel. It’s not vegan, because it calls for eggs. The recipe can be dairy-free, as well, substituting coconut milk for cow’s milk. I’ve made the same modifications to my cornbread recipe. Let me know, and I’ll bring these recipes to you at the Expo or send them via email.

    I love the pancakes in particular. I’ll make a double batch to ensure that there will be leftovers. They are great eaten cold, out of hand, with nothing on them at all. I brought them to the Expo in 2019 to snack on.

    Liked by 1 person

    1. Yes, I’d love to have your recipe for buckwheat pancakes!!! I also cook with buckwheat flour for my gluten free dishes. I adjust the vegan ingredients as my grandaughter’s family is also vegan. I look forward to seeing you at the Expo.

      Liked by 1 person

    1. Audrey, I also am happy that there are so many resources and products for a gluten free diet. I use a GF flour substitute in my baking. My granddaughter was diagnosed with celiac disease when she was 10, and she’s now 21. So I’ve been cooking and baking for her for a long time. Her favorite is my apple crisp.

      Liked by 1 person

    1. Paul, I get it. Chicken Parm is terrific and there are a lot of good places to enjoy it in RI. Do you make your own at home? My son and family are vegans so I follow their diet when I’m visiting them, but I’m not a vegetarian.

      Liked by 1 person

    1. You just can’t beat good cheese, Carolyn, and there are so many superb varieties to choose from. Cheese adds a fragrant and sometimes gooey touch also to prepared dishes. I often make quiche, adding whatever cheese I might have on hand.

      Liked by 1 person

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