I requested this story from NetGalley when I was in a very "I need an easy read" mood. Amy E. Reichert's latest novel, The Kindred Spirits Supper Club, has a touch of magical realism, a lot of food, and a quirky rom com love story.
Sabrina Monroe loses her job and is forced to move back in with her parents to Wisconsin Dells, the waterpark capital of the world. Returning home also means Sabrina will once again be subject to the family calling, one all of the women in the family must deal with — helping ghosts with unfinished business finish their business and move on.
Early on, Sabrina meets Ray, a town newbie who is opening a supper club. He enlists her to help with the town's gala and she asks him to fake date her to save her from a high school bully who is now her boss. As I said: all the makings of a rom com.
The story was amusing and diverting, even if there was a little too much going on. I loved the setting and the characters and really enjoyed the read beginning to end. If you are looking for a clean romance with a supernatural element, check this one out! It releases in a couple of weeks on April 20.
Now, I fully intended to make fried cheese curds to go with this review. Because a) they were mentioned a bajillion times in the story (Ray was perfecting his recipe) and so it made me really want some, and b) they're delicious. I've only ever had them in a restaurant, but when I saw cheese curds recently at the grocery store, I figured I'd like to give it a try. This book seemed perfect!
Clearly there are no cheese curds here to share... I'm not sure if the recipe I used wasn't ideal or if something else was awry, but when I popped the battered cheese curds into the hot oil, they all seemed to separate. I had a lot of cheese stuck to the bottom and floating crispy coating. In the end, there was a plate full of melty cheese blobs mixed with unattached fried skins.
But, if you're interested in a recipe to go with this book, luckily, the author included a cocktail in the back. Old-fashioned are also featured prominently throughout and would make a seemingly easier pairing. (I'm not a bourbon girl I discovered while making a different cocktail recipe coming in a couple of weeks — stay tuned.)
I'll leave you here but if you happen to know of a good fried cheese curds recipe — or can help me figure out what I did wrong — I would love to hear it! Let me know in the comments below.
*I received a free digital copy of this book from NetGalley in exchange for an honest review.
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