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Adrienne Kane
With Susan McCallum-Smith. Ordinary Evening Series. 7 p.m., Nov. 17. Mermaid Room, Anchor Bar, 272 College St. Free. 203-865-1512, ordinaryevening.blogspot.com.

In her new book, Cooking & Screaming: Finding My Own Recipe for Recovery, local author Adrienne Kane compares having a blog to having a whining, fussy child who demands constant attention.
If that’s the case, then Kane is a proud and nurturing parent, and her child has become a model citizen with straight A’s.

Her blog, Nosheteria.com, more than stands out from what she refers to as the “glut” of food-related material in the blogosphere: It has a permanent link on the Huffington Post. Stuffed with gorgeous recipes and yummy photographs, Nosheteria is a celebration of the kitchen and all its rituals.

Cooking & Screaming is at once an extremely personal memoir of recovery from a cerebral hemorrhage and a cookbook of sorts. The story begins as Kane, then 21, experiences an AVM (a term some readers will recognize from Jill Bolte Taylor’s 2008 bestseller My Stroke of Insight), which leaves her paralyzed on her right side. Kane’s love of food provides her with motivation and inspiration as her life gradually returns to normal. Apropos to healing, comfort food rules the recipe collection: roast duck, noodle kugel and apricot galette.

Kane updates traditional recipes, enlivening them with farmers market ingredients. As she describes the process of picking and preserving local fruits, it becomes apparent she not only loves the seasonal food movement, she lives it. She spoke with us about her current and upcoming projects.

Advocate: Do you think cooking has therapeutic value for everyone?
Adrienne Kane: Maybe, but I think it’s more about finding and pursuing what you love to do. For me, that happens to be food, but for other people, it could be listening to music, or writing.

A: What kind of food writing do you like?
AK: I love the stalwarts of food writing: M.F.K. Fischer, James Beard and Craig Claiborne. I also love Laurie Colwin, who passed away in the 1990s. She was a fiction writer, but she also wrote these great, simple essays on her life, intermingling each chapter with recipes.

A: In the same way your book mixes the memoir in with the recipes.
AK: Yes, I definitely used them as a launching point for the story.

A: Do you feel that living in a different area dictates your appetite differently?
AK: Definitely. In California, where I grew up, you need lighter and fresher food year-round, and it’s never cold and dreary out. Here, October rolls around, and out comes the pressure cooker and the Dutch oven.

A: I see your blog is full of baked goods right now. That’s what we crave this time of year: rolls, brownies, cookies.
AK: Absolutely.

A: What are some other regional cooking specialties or seasonal ingredients that really appeal to you right now?
AK: Over the weekend, I made a batch of quince paste. I went to Glastonbury and picked apples, crabapples, and quince with a friend. We canned the crabapples in a sweet vinegar solution. Then we baked the quince until it was soft and added sugar, and then cooked it down. It turns into this beautiful ruddy orange stuff and it’s great with cheese, spread on bread, like a jam.

A: Any new projects on the horizon?
AK: I am keeping busy. I am definitely still blogging. I do have a cookbook in the works, and I am sort of toying with writing fiction. My degree is in English, and I sort of strayed away from it for a while in Berkeley when I had a catering company. The book and this blog are sort of the culmination of my two loves, food and writing.