From one minute to the next, our world is constantly changing
One of the inspirations for Obedient unto Death was Isaiah 40:8 “The grass withers and the flowers fall, but the word of our God stands forever.”
Thank you everyone who gave suggestions for the cover art for “Powers of Death” the next installment in the Secrets of Ephesus series.
Plot Insights: 
The plot of book three draws on some of the spiciest—and darkest—history of the era. Emperor Domitian, who ruled during Sabina’s time, was no friend to Christianity and is remembered by many historians as one of Rome’s most ruthless autocrats. His cruelty extended far beyond religious persecution: he exiled his own wife to pursue affairs without restraint, ordered the executions of his cousin and nephews, and delighted in psychological torment. Domitian’s “games” with both elite courtiers and household servants often ended the same way—with someone losing their life.
Sabina’s Pantry Puzzle
Sabina, my sleuth, lives in 96 AD. My latest blogs are on the foods the poor and the wealthy in Ephesus would have eaten at that time. Some foods on this list are perfect for her kitchen; others are anachronisms from the far future.
Spot the six impostors that didn’t belong on a Roman table!
Tomato · Potato · Chocolate · Corn · Chili pepper · Turkey · Garum · Olive oil · Black pepper · Figs · Barley · Dates
👉 Pick six… then check the end of the blog for the reveals!
Book Recommendation
Feast of Sorrow by Crystal King
It sounds fascinating and is on my to-read-list. Infamous gourmet Marcus Gavius Apicius is obsessed with a taste for fine meals from exotic places, and a singular ambition: to serve as culinary advisor to Caesar, an honor that will cement his legacy as Rome’s leading epicure. Apicius rightfully believes that Thrasius is the key to his culinary success, and with Thrasius’s help he soon becomes known for his lavish parties and fantastic meals.
For more information on Roman dining customs, you can revisit:
The August 2020 blog, If You Eat With Your Fingers, You Might Be A Roman, details the highly specific dinners of wealthy Romans including the optical number of dinner guests and the seating chart based on your status
In February 2021, the blog titled Grilled Sow’s Belly for Dinner, Anyone? includes many opulent food choices, including one of my favorites, milk-fed snails.
✅ Answer Key to Sabina’s Pantry Puzzle
Anachronisms (didn’t exist in Roman cuisine):
- Tomato — New World; arrives in Europe after 1492.
- Potato — New World; post-Columbian.
- Chocolate (cacao) — New World; unknown to Romans.
- Corn — New World staple; not in the Old World.
- Chili pepper — New World capsicums; Romans’ “pepper” was something else.
- Turkey (the bird) — New World species; totally unknown in antiquity.
Authentically Roman:
- Garum — Fermented fish sauce; the umami backbone of Roman cooking.
- Olive oil — Everyday fat for cooking, lamps, and rituals.
- Black pepper — Piper nigrum imported from India via Red Sea trade.
- Figs — Ubiquitous fresh and dried.
- Barley — Staple grain (think porridge, puls).