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BOTTOMS UP!

July 28, 2021 | Cooking

 Celebrate International Beer Day on the first Friday in August!

International Beer Day was founded in 2007 by bar owner Jesse Avshalomov in Santa Cruz, California and is now celebrated in over 80 countries worldwide. There are three purposes of this day; be with friends while enjoying a glass of beer, celebrate the brewers and servers, and savor different beers from around the world.

I’d like to add a fourth purpose for this auspicious day; enjoying delicious meals made with beer.

Cheers!

MENU

Bratwurst

Sauerkraut

Summer Potato Salad

Rye Bread

German Mustard

Plenty of Your Favorite Beer

Bratwurst

4 – 6 bratwurst links

2 bottles of beer, not Lite

1 med. onion, sliced

Tap water

Sauerkraut, recipe below

Remove sausage from refrigerator 1 hour before cooking.

Place brats, beer, and onion in a saucepan. Cover meat with cold tap water by 1 inch (2.54cm). Bring to a boil over high heat. Reduce heat and simmer for 10 – 15 minutes.

Preheat oven to 325° F (160°C).

Spoon sauerkraut into an ovenproof dish. Lay brats on top. Bake for 15 minutes. Remove pan from oven. Turn sausage and then bake another 10 minutes.

Allow sausage to rest 10 minutes before you serve so the juices are reabsorbed into the meat.

Sauerkraut

Sauerkraut is best prepared a day in advance and then cooked with the bratwurst. This recipe substitutes some stock with beer to carry out today’s theme.

1 jar or bag sauerkraut

5 slices bacon, chopped

1 small onion, chopped

½ tsp. (2.5ml) ground thyme

1 cup (250ml) chicken stock, not broth

1 cup (250ml) beer, not Lite

Preheat oven to 325° F (160°C).

Empty sauerkraut into a colander. Rinse under tap water several times. Squeeze out most of the moisture and fluff with a fork.

Fry bacon in a medium-sized saucepan over medium heat until crisp. Set pieces on a paper towel. Do not pour out grease rendered from the bacon.

Add onion to pan and sauté until translucent, 5 – 7 minutes. Do not brown onion, it will be bitter. Be sure to scrape in all the bits that cling to the sides and bottom of the pan.

Return bacon to saucepan. Stir in sauerkraut. Sprinkle thyme over the mixture. Mix well. Cook 3 – 4 minutes over moderate heat.

Stir in stock and beer. Cover and bake in the oven 30 minutes or until sauerkraut is tender, but still has crunch. This could take as long as 2 hours, depending on the brand you use. Add more stock, if necessary, to keep the sauerkraut moist.

If you make the kraut a day in advance, cover, and refrigerate.

Summer Potato Salad

This recipe from Germany is for four people. Don’t worry about the extra if you’re planning a romantic dinner for two. Scale back the amounts by half, but I have to tell you, this salad lasts four days in the fridge. It’s just as good then as on the day you first prepare it.

4 medium-sized white potatoes, not peeled

1 cup (100g) onions, chopped

¾ cup (200ml) chicken stock, not broth

⅓ cup (75ml) olive oil

1 tbsp. (15ml) white wine vinegar

2 tsps. (10ml) hot, prepared mustard

Freshly ground pepper to taste

1 tbsp. (15ml) lemon juice

Drop potatoes into enough boiling water to cover them completely. Boil briskly until they show only the slightest resistance when pierced with a small, sharp knife. Don’t overcook or you’ll have mush when you complete the recipe. Drain, peel, then cut potatoes into ¼-inch (.64cm) slices. Place them in a bowl and cover tightly with aluminum foil.

Combine remaining ingredients except lemon juice in a small saucepan. Bring to a boil over high heat, stirring occasionally. Reduce heat to low and simmer uncovered 5 minutes. Remove pan from heat and stir in lemon juice.

Pour sauce over potato slices. Turn them about gently with a spatula or large spoon to coat them. Let the potatoes cool to room temperature, then serve.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table.

Sloane

Seeking the Healthy Life

July 26, 2021 | Author Friend Promo

By Alicia Joseph

Day One of a Plant-Based Diet

Today is the first day of eating nothing but plant-based food for thirty days. I’ve been a vegetarian for about eight years, and then turned to veganism not too long ago. So, although I eat a lot of fruit and veggies, I am sure that I indulged way too much in my favorite vegan junk food. I’m looking straight at you Beyond Meat! Though I had always tried to balance the number of processed foods I ate with more healthy foods, I no doubt overdid it with the delicious brands of everything vegan – ice cream, pizzas, burgers, sausages, corndogs, chicken nuggets…I think you get the idea.

In 2006, I was diagnosed with Myasthenia Gravis, a neuromuscular disorder that leads to weakness of the skeletal muscles. The first seven years were pretty hard, but the last eight years have been quite bearable without any serious flareups, until recently. I believe food is the medicine that keeps our bodies in optimal health. I hope the negative effects I feel from my disease will motivate me to stay on course and eat strictly 1 plant-based diet. I didn’t weigh myself before I started. This change is more about feeling better than losing weight, but yeah, I’m hoping for that too.

I have a pre-planned list of recipes I jotted down from a plant-based cookbook written by Dr. John McDougall, The McDougall Quick and Easy Cookbook, that should cover me for a couple of weeks. My fridge is stocked with all the healthy deliciousness of natural and unprocessed foods. The key is staying organized and having a meal plan.

Today’s meal was a simple carrot, celery, kale, and noodle soup followed by black bean sloppy joes over roasted potatoes.

 

One day down. Twenty-nine to go. Easy peasy.

Here is a glimpse into one of my books. I hope you enjoy it.

“When a train runs over a penny, the penny changes form, but it can still be a penny if I want it to be. Or, I can make it be something else.”

Lyssa and her best friend Abbey discover a hideout near the train tracks and spend the summer before sixth grade hanging out and finding freedom from issues at home. Their childhood innocence shatters when the hideout becomes the scene of a tragic death.

As they’re about to graduate from high school, Abbey’s family life spirals out of control while Lyssa is feeling guilty for deceiving Abbey about her sexuality.

After another tragic loss, Lyssa finds out that a penny on the track is sometimes a huge price to pay for the truth.

 

Alicia Joseph grew up in Westchester, Illinois. She has many works-in-progress that she hopes to finish soon. Life permitting.

When she is not writing, Alicia enjoys volunteering with animals, rooting for her favorite sports teams, and playing “awesome aunt” to her nine nieces and nephews.

Learn more about Alicia Joseph on her blog. Stay connected on Facebook and Twitter.

 

FRUITS OF THE HARVEST

July 21, 2021 | Author Friend Promo, Cooking

By Emma Lane

Inside Greenhouse Three there are vigorously growing hanging nursery pots of tomatoes. These are cherry tomatoes and they come in red or yellow. Medium-sized, these fruits of the vines are just ripe for popping into you mouth without a smidgeon of preparation. Don’t ask me how I know; I’ll never tell.

Hanging Baskets of Tumbling Toms go out of the greenhouse for sale around the first of May and disappear quickly. They may need to be brought in at night, but they are already in bloom with some tiny tomatoes showing. It’s a way to get a jump start on the season for a delicious tomato taste.

Lately I’ve learned to use them in several different ways that liven up a quickly thrown together summer meal. Below are a few ideas. You’ll spin off into your own vivid imagination, I’m certain, adding salads and main dishes. This is quick and easy fixing that leaves plenty of time to enjoy the sunshine outside.

Tumbling Tom Tomato Appetizers

Party Picks   Crackers of Choice

There are tons of choices for the bottom of your snack which will wind up being topped by half a cherry tomato. I like plain old saltine, but I do experiment with any and all of the offerings. I need to mention that a homemade loaf of bread makes a fantastic “cracker” cut into small squares. Also, just plain toast cut into squares works well.

Next the Spread

These are just a few of the spreads I’ve used:

(1) Canned potted ham (or a chicken spread) mixed with mayo or a touch of mustard. Occasionally I use a pear relish mixed in that is delish. Mix and spread on your crackers lightly. Don’t glob or your cracker will collapse. Still taste good, but not esthetically attractive so soggy.

(2) I’m mad for the whipped cream cheese. ‘Nuff said about that. It’s pretty simple to spread on your crackers. You can add any old spice that strikes you as interesting. I’ve used Season all Salt, cinnamon, Italian seasoning or just a piece of fresh basil. All good. If you use the basil leaf, add a swipe of creamed cheese to glue it to the cracker else it’ll slide right off.

(3) I’m wild for ricotta cheese, but hubby isn’t so we get to ‘decorate’ our crackers individually.

Meat?

Here I use whatever I’ve got in the kitchen. Sliced ham bits are lovely, a sprinkle of the sausage you had for breakfast is great, a bit of corned beef (just a bit because it’s strong), another cheese either cut to fit the cracker or shredded and sprinkled over. Like the crackers, cheeses come in a great assortment chosen to taste.

You’ll find your own preferences for thickness. Slice the cherry tomato in half or into four slices and top your masterpiece. Use a bit of spread to stick it if toppings tend to slide.

Now is the delicate operation that remains a mystery you might keep to yourself. A very small dot of “Zesty Italian Salad Dressing. Shake first and I promise you, you must use only a very small dot on top the tomato. Voila! You are fini.

A plateful of these colorful snack crackers will disappear in a flash. Be sure you get your share. Enjoy!

May I suggest a peek into one of my Regency releases?

Can an arrogant duke overcome his prejudice against a beautiful but managing female in time to find true love and happiness?

Miss Amabel Hawkins acknowledges her unusual upbringing, but she thinks James Langley, the Duke of Westerton, might be a tad unbalanced when he protests her efforts to right his badly managed properties. The duke, who has been away on the king’s business, demonstrates no respect for the beautiful but managing Miss Hawkins. Amabel has taken refuge at Westerton, fleeing from a forced marriage to a man who claims to be her relative in order to gain control of her young brother’s estate.

The Duke arrives home to find his estate under the firm control of a beautiful but managing female. His suspicions are fueled by his recent task of spy-hunting and he wonders if Amabel Hawkins is just who she seems. While a dastardly spy lurks, a wicked man poses as her cousin threatening to take over the guardianship of her young brother. Amabel might be falling in love, but she knows for certain the duke would never approve of a meddlesome woman, and she decides to flee his estate. Will the duke finally realize the true value of the woman he loves or will his prejudice ruin his chances forever?

EXCERPT
Fatigue and the effects of the brandy on top of the ale now gave his gait a distinct wobble. He chuckled, amused at his condition.

As he reached for the portrait of great Uncle Barney, he lurched into the back of the red leather sofa in front of the cosy fire. “Deuce take it,” he exclaimed when a rounded arm rolled into view. He spotted the gentle curve of a hip and walked around to the front, where he spied a tumbled haze of dark curls hiding a face. It is indeed a female—a sleeping female.

Who was she? The gown was too rich for his household staff. Curious, he knelt beside the sofa.
“Only one way to find out,” he whispered and moved one dark curl. He sat back, satisfied when a handsome face swam into view. She sighed and rolled over, revealing a generous figure and a pair of rosy lips. She might be Sleeping Beauty—but not one of my relatives. He leaned over and kissed those tempting lips.

As he lingered there, she sighed and came partially awake. He could not resist. He deepened the kiss and sounds of satisfaction like yum and umm came from those delicious lips. Her hand stroked his face, then reached around his head to pull him closer. Delighted with this turn of events, the Duke of Westerton complied enthusiastically and extended an arm around a slender waist. How much of the ale and brandy had he imbibed? Dizziness overcame his senses as he slid down on the floor and knew no more.

Emma Lane is a gifted author who writes under several pen-names. She lives with her patient husband on several acres outside a typical American village in Western New York. Her day job is working with flowers at her son’s plant nursery. Look for information about writing and plants on her new website. Leave a comment or a gardening question and put a smile on Emma’s face.

Stay connected to Emma on Facebook and Twitter.

 

 

Love, Peace, and Good Food

July 19, 2021 | Author Friend Promo, Cooking

from C.D. Hersh

Our book Can’t Stop the Music opens in Woodstock and is filled with musical references of the era and food.

Today we’re talking about love, food, and magic. Love was plentiful at Woodstock. Magic mushrooms were probably plentiful, also, but food not so much. The producers didn’t expect the overwhelming crowd that should up and the vendors ran out of food in a very short time.

But you don’t have to worry about that, because we’ve got a special treat for you today.

As writers, we know that love and food go together like romance and a happily-ever-after ending. Maybe that’s why in most of our novels the hero and heroine share a meal of some sort. There’s just something magical about a special dinner with the one you love. Don’t you remember that special dinner, or dinners, with your honey? On the first dinner Catherine made for Donald she accidently fed him a toothpick—which he unwittingly ate. Trust us, we remember that!

Like most humans, we like to eat, and food works its way into our stories. In our book, Can’t Stop the Music (The Soul Mate Tree Book 2) the hero cooks an Italian meal for the heroine that is positively orgasmic. Can’t Stop the Music is a nostalgic romance set in Woodstock 1969 and contains a paranormal element. The paranormal involves a magic Soul Mate Tree that grants soul mates to deserving persons.

The Soul Mate tree is
An ancient legend spanning eras, continents, and worlds.
To some, it’s nothing more than a dream.
To others, a pretty fairy tale handed down through the generations.
For those in critical need of their own happy ending, a gift.

And our heroine and hero are in definitely in need of a happy ending.

Speaking of happy, who doesn’t love a delicious pasta dish? We do, but pasta is something we don’t eat a lot of anymore because of the high carb content. Recently, we’ve begun experimenting with ways to make high-carb pasta meals friendlier, because we do miss our pasta. In the process, we’ve discovered things like lentil and soybean pastas that are great substitutes for wheat pasta. They have a high fiber to carb ratio, which not only puts more fiber in the diet, but slows the release of sugars into the blood stream, both which are great boons to people with insulin resistance issues. The soybean pasta is fantastic and has become our go-to pasta for spaghetti.

Unfortunately, we haven’t found a soybean lasagna. So, Catherine got creative and made a meatless version of lasagna that uses a smaller amount of lasagna on the bottom of the dish and substitutes sliced zucchini for the pasta in the other layers. Putting a single layer of pasta on the bottom provides the traditional taste of lasagna and helps the servings come out of the dish better, without the added high-glycemic carbohydrates. We made this lasagna recipe meatless, but you could use a meat sauce if you prefer. Bon appétit!

Mushroom Zucchini Lasagna

Serves four

2 sheets oven-ready lasagna pasta

½ jar (1 1/3 cups) spaghetti or marina sauce (any flavor you prefer)

2-3 oz. fresh baby spinach (2-3 handfuls)

1 8 oz. box sliced mushrooms

2 small zucchinis, sliced into scant 1/8 inch thick ribbons

1 cup shredded mozzarella cheese

12 tbsp. low-fat ricotta cheese

Trim ends of zucchinis until they fit inside a square 1-1/2 quart baking dish. Then slice zucchinis into scant 1/8 inch thick ribbons. Place on a plate and salt liberally both sides. Let stand about an hour to draw out the excess moisture. Rinse off salt and pat slices dry with a paper towel. Set aside.

Rinse mushrooms and place in a skillet or large saucepan. Using 2 sharp-bladed spatulas, coarsely chop mushrooms in the pan. (Alternately, you could use a knife and cutting board, but Catherine found this method to be quicker.) Sauté mushrooms in a couple tablespoons of water until the mushrooms darken and excess water from the fungi has appeared in the pan. Drain and set aside.

Fit the 2 sheets of pasta in the bottom of a square, 1-1/2 quart baking dish, breaking edges off as necessary so the pasta lays flat in the bottom. Remove pasta and broken pieces from the dish.

Pour 1/3 cup pasta sauce in the bottom of the dish and lay the pasta sheets and broken pieces on top.

On top of this base, layer 1/3 cup pasta sauce, 1/4 cup shredded mozzarella cheese, 1/3 cup mushrooms, a handful of spinach, torn into small pieces, and four tablespoons of ricotta cheese (dotted over the top of the spinach), and enough zucchini slices to cover the ingredients. Spread the ingredients so they are evenly layered. Repeat layers to the depth the dish allows, ending with a layer of zucchini, sauce, ricotta cheese and mozzarella cheese.

Bake 45 minutes.

Let stand and couple of minutes before cutting. Catherine found using a chef’s knife to cut the layers works best to cut through the zucchini without destroying the layers. Serve with a fresh salad and warm, Italian garlic bread.

Note: We went light on the cheeses, which gave each square of lasagna about 1 serving each of the cheeses. If you like a heavier cheese taste, add more cheese on each layer.

Serve the lasagna with a fresh green salad and some yummy Italian bread and you have a complete meal.

After the dishes are done and you’re ready to relax, download Can’t Stop the Music (The Soul Mate Tree Book 2) and take a trip back to Woodstock 1969 with our heroine Rose and her Italian stallion Dakota. To whet your appetite, here’s a peek at Rose and Dakota’s first meeting. Enjoy!

As they made their way to the festival site, Rose and her friends grooved to the music coming from the stage.

When they reached the makeshift bridge over the road, someone yelled, “Hey beautiful! You with the red hair.”

She looked around to see if there was anyone else with red hair. Then she glanced up and spotted two guys, one blond and the other dark-haired, leaning over the side of the bridge.

“Yeah, you,” the blond called out as he caught her gaze.

Willow halted beside her. “He’s cute. How about him?”

Rose looked away, her gaze landing on the other guy.

He jabbed his companion in the ribs. “Quit trying to pick up every girl you see.” Then he leaned farther over the rail. “Don’t pay any attention to him. He’s high.”

“So she’s not beautiful?” Willow yelled to the hippie.

She poked her friend. “Stop it, Willow, you’re making a scene.” In spite of her protest, her gaze remained on the dark-haired guy.

He rested his elbows on the rail and stared back at her. The intensity of his expression shot heat into her belly.

“I didn’t say that, just that she shouldn’t pay attention to him.” He flapped a hand at his blond buddy, then tapped his own chest with his thumb several times as if to say, ‘Choose me!’

Does he want me to pay attention to him? Her heart thumped in rhythm to his jabbing thumb.

“Take that one,” Willow whispered. “He’s the real cutie.”

Before she could respond, the crowd pushed them forward. When they reached the other side of the bridge, she looked back, searching for the dark-haired hippie, but the spot where he’d stood was empty.

Just my luck. I see someone who’s intriguing and he disappears.

With a sigh, she continued the trek to the festival grounds.

C.D. Hersh–Two hearts creating everlasting love stories.

Putting words and stories on paper is second nature to co-authors C.D. Hersh. They’ve written separately since they were teenagers and discovered their unique, collaborative abilities in the mid-90s. As high school sweethearts and husband and wife, Catherine and Donald believe in true love and happily ever after.

They have a short Christmas story, Kissing Santa, in a Christmas anthology titled Sizzle in the Snow: Soul Mate Christmas Collection, with seven other authors. Plus their paranormal series titled The Turning Stone Chronicles.

They are looking forward to many years of co-authoring and book sales, and a lifetime of happily-ever-after endings on the page and in real life.

Join them on social media:

Website

Soul Mate Publishing

Facebook

Amazon Author Page

Twitter

A PERFECT SUMMER MEAL

July 14, 2021 | Author Friend Promo, Cooking

from Vonnie Hughes

The perfect lunch or dinner that’s great for leftover vegetables. The extra bonus – it’s easy to make. Let your imagination rule on the veggies. Onion, broccoli, mushroom, cauliflower, courgettes, capsicums, corn kernels…whatever you have on hand tastes amazing in this recipe. Chopped, cooked bacon or a small can of salmon are welcome additions.

SELF-CRUSTING QUICHE

3 tbsp. butter

3 medium eggs

1 cup milk

1 cup flour

1 tsp. baking powder

Pinch of salt

Pepper to taste

2.5 cups mixed vegetables, chopped

1 cup grated cheese with a snappy flavor for oomph

Preheat oven to 350° F (180° C).

Coat an ovenproof dish large enough to hold all ingredients with butter. Set aside.

Mix eggs, milk, flour, baking powder, salt, and pepper together in a bowl.

Stir in vegetables and bacon or salmon if you’re using them.

Blend in cheese.

Pour mixture into a greased dish.

Bake 40 minutes or until a sharp knife inserted in the middle comes out clean.

Here’s a little from Vonnie’s Regency romance to perk your interest.

 

Matthew Monfort has two excellent reasons for loathing members of the ton, but thanks to his father’s machinations, he finds himself inveigled into offering for Lady Verity Tristan.  Well, it’s time he married and she’s…well, she’s different; in fact, she’s quite delightful…and intelligent…and sweet… but she needn’t think she’s going to win him over.

 

AMAZON BUY LINK

 

Vonnie Hughes is a multi-published author in both Regency books and contemporary suspense. She loves the intricacies of the social rules of the Regency period and the far-ranging consequences of the Napoleonic Code. And with suspense she has free rein to explore forensic matters and the strong convolutions of the human mind. Like many writers, some days she hates the whole process, but somehow she just cannot let it go.

Vonnie was born in New Zealand, but she and her husband now live happily in Australia. If you visit Hamilton Gardens in New Zealand be sure to stroll through the Japanese Garden. These is a bronze plaque engraved with a haiku describing the peacefulness of that environment. The poem was written by Vonnie.

All of Vonnie’s books are available on The Wild Rose Press and Amazon.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

BECOME A PROFILER

July 12, 2021 | Author Friend Promo

from Sharon Ledwith

We’ve all heard it. Zero in on your target audience. Build your author platform according to who you’re writing for. Sage advice for sure. Books without identifiable potential readers do not sell. Let me repeat that. If you don’t have target market in mind—who you gonna call? To avoid creating a manuscript no one wants, successful writers consider who will read the fruits of their labors. They know their market, and that’s who they write for.

One of the most frequent mistakes made by beginner writers—a step above the writer who does not even bother to look at the publisher’s guidelines—is to assume that EVERYONE will enjoy what they write. You have to decide early on what posse you belong with. Pick your tribe, pick your team, pick where you roll.

A great first step toward knowing your readers is learning what they already like. Read what they read. Check book reviews. Go over the bestseller lists. What needs do these books fill? Who are the main characters? What emotions are dealt with in the story? Once done, you can find the parts that appeal to your strengths as a writer and your likes as a person, to make sure that your book is not just another version of a successful series, but rather a fresher, more vibrant work.

Probably the most important rule in writing is to know your readers, but do not become so obsessed with them that they interfere with your writing what you love. Let’s face it most of us start with ideas, not readers. Awareness is the key here. Perhaps the best way to start creating a reader profile is to start with your idea, and go through these series of questions: Who will this interest? Who will this help? Who needs to know this? Who wants to know this? Once you’ve answered those questions, you can start to identify the type of reader who will benefit.

And believe me, if your readers benefit, then you’ll benefit.

Here’s a glimpse of the premises of both my young adult series.

Mysterious Tales from Fairy Falls Teen Psychic Mysteries…

Imagine a teenager possessing a psychic ability and struggling to cope with this freakish power while trying to have a normal life. Now, imagine being uprooted and forced to live in a small tourist town where nothing much ever happens. It’s bores-ville from the get-go.

Welcome to Fairy Falls. Expect the unexpected…

The Last Timekeepers Time Travel Adventures…

Children are the keys to our future. And now, children are the only hope for our past.

Chosen by an Atlantean Magus to be Timekeepers—legendary time travelers sworn to keep history safe from the evil Belial—five classmates are sent into the past to restore balance, and bring order back into the world, one mission at a time.

The Last Timekeepers Time Travel Adventure Series:

The Last Timekeepers and the Dark Secret, Book #2 Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

The Last Timekeepers and the Arch of Atlantis, Book #1 Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Legend of the Timekeepers, prequel Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Mysterious Tales from Fairy Falls Teen Psychic Mystery Series:

Lost and Found, Book One Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Blackflies and Blueberries, Book Two Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

A PLACE AT THE TABLE

July 7, 2021 | Uncategorized

from Linda Lee Greene, Author & Artist

It was a foregone conclusion that eighteen year old Lee Greene of Peebles, Adams County, Ohio would be drafted, but like so many young couples living everywhere under the specter of World War II, his sweetheart Roma Gaffin and he got married anyway. The date was September 29, 1942. By Christmas of that same year they were pregnant for me. A few weeks before my birth, my father was drafted into the US Navy, with the expectation that following his training he would be shipped to somewhere in the Pacific Theater of the war. My mother stayed on at my grandparent’s farm in Peebles, and it was in a bedroom there that I was born, assisted into the world by Old Doc Ellison. My father first laid eyes on me a few weeks later—on the occasion of his return home after receiving an honorable medical discharge from the Navy.

There was little separation in my mind between my parents and my grandparents when I was a kid. Despite the fact that by the time of my toddlerhood, my parents, little brother, and I had settled in Columbus, Ohio, the farm and its inhabitants play central roles in the script of my childhood. We spent every weekend and holiday there, and my brother and I stayed at the farm during every summer until I was an adolescent. One of my most vibrant memories is of Lena, my grandmother, thick around the middle by then, her chestnut hair peppered with white, utilitarian apron tied around her waist, standing before her cook stove. With fresh peaches plucked from trees in the farm’s orchard or stash of canned goods in the cellar, and butter churned from the milk of resident cows, in her wood-filled cook stove, lacking the modern convenience of temperature control, my grandmother whipped up peach cobbler to rival any big city bakery. Breads, muffins, cakes, cookies, pies, cobblers—all the baked goods consumed by her large family were the products of her masterful hands. An abundance of her baked goods was the highlight of her high-holiday dinners.

~LENA’S PEACH COBBLER~

The Peaches

5 peaches, peeled, cored, and sliced*

1 cup sugar

¼ tsp. salt

Add peaches, sugar, and salt to a saucepan. Stir well to combine. Cook on medium heat for just a few minutes—until the sugar is dissolved and juices are drawn from the peaches.

Remove from heat and set aside.

*(If using canned or glass jar peaches in an amount of about 1 quart, skip the above step)

The Batter

6 tbsp. butter

1 cup flour

1 cup sugar

2 tsp. baking powder

¼ tsp. salt

¾ cup milk

Ground cinnamon to taste

Preheat oven to 350° F.

Add butter to a 9 x 13-inch baking dish. Place the pan in the oven while it preheats, to melt butter then remove pan from oven.

Mix flour, sugar, baking powder, and salt together in a medium size bowl. Stir in milk until just combined. Pour mixture over melted butter and smooth to an even layer.

Spoon peaches and juice (or canned/glass jar peaches, if using) over batter. Sprinkle cinnamon generously over the top.

Bake for about 38-40 minutes. Serve warm topped with a scoop of ice cream, if desired.

I didn’t inherit my grandmother’s prowess in the kitchen but once in a while, I catch a glimpse of myself in a mirror, and I see fleeting fragments of her in me. I did inherit her affinity for storytelling. I hear her colorful depictions of local gossip so clearly in my mind’s ear. She was also a prolific writer of delightful and informative letters, the greater number of them penned during the Great Depression and World II. Many of them are transcribed in, and form the spine of, Guardians and Other Angels, my novel of historical fiction, based on the true story of three generations of my family. And of course, my formidable grandmother is a key figure of it.

 

One review of the novel states: “5 stars…Wonderfully Written! This was a thoroughly enjoyable book. I loved the Americana. [It] reached out and touched my heart, mind and soul. [It] provided tremendous insight into what many American families endured during the first half of the 20th century. It captures you and draws you in. This is most certainly a five-star novel.”

Read more on Amazon.

 

 

 

Multi-award-winning author and artist Linda Lee Greene describes her life as a telescope that when trained on her past reveals how each piece of it, whether good or bad or in-between, was necessary in the unfoldment of her fine art and literary paths.

Greene moved from farm-girl to city-girl; dance instructor to wife, mother, and homemaker; divorcee to single-working-mom and adult-college-student; and interior designer to multi-award-winning artist and author, essayist, and blogger. It was decades of challenging life experiences and debilitating, chronic illness that gave birth to her dormant flair for art and writing. Greene was three days shy of her fifty-seventh birthday when her creative spirit took a hold of her.

She found her way to her lonely easel soon thereafter. Since then Greene has accepted commissions and displayed her artwork in shows and galleries in and around the USA. She is also a member of artist and writer associations.

Visit Linda on her blog and join her on Facebook.

SILVER SNEAKERS

July 5, 2021 | Author Friend Promo

by Anne Montgomery

I have worked out most of my life. I started ice skating at five. I skied and swam. When I was 24, I started officiating sports and called football, baseball, ice hockey, soccer, and basketball games, an avocation I practiced for 40 years. When I was 30, I got my first health club membership and I have had one ever since.

So, I’m a long-time gym rat. I’ve lifted weights, utilized aerobics equipment, and practiced yoga, but I’m primarily a lap swimmer. I mention this because recently I turned the golden corner for those of us who spend time at the gym. The reason? Silver Sneakers.

For the uninformed, Silver Sneakers is a health and fitness program that provides gym access and fitness classes for people 65 and older. It’s covered by some Medicare plans. That means I no longer have to shell out those monthly fees to the health club.

The idea, of course, is to keep old people moving so they’re less likely to succumb to problems like heart disease, broken bones from falls, high-blood pressure, diabetes, cancer, and obesity. If people get exercise, chances are they won’t become ill or injured, which keeps those Medicare costs down.

I’ve been swimming laps regularly for 35 years, so I am pretty comfortable working out.
I was feeling pretty smug the day I walked into the club and asked to be moved to the Silver Sneakers rolls. I had just finished swimming a thousand meters – sadly, I used to swim two thousand, but as I’ve already intimated, I’m old.

“Of course! I’d be happy to help,” a tall, twenty-something smiled down at me. “Sit right here. Just show me your ID and your membership card, Ms. Montgomery.”

I noted he was very solicitous.

After putting the important bits of information into the computer and handing me my new key fob, he placed both elbows on the desk. “Now, we can provide you with a free one-hour counseling session.”

“What for?”

He tilted his head. “To help you learn how to work out.”

I squinted. Did I look like I needed help finding my way around the gym? Did I look like I spent my days on the couch eating Ding Dongs? Did I look like I didn’t know a free weight from a foam roller?

Then, I had an I-glimpsed-myself-in-a-store-window moment. I know you’ve done it. You walk by a reflective surface and the person you see staring back is not the one you always imagined. I was forced to consider how this nice young man saw me. He smiled sweetly. I stared back, realizing I might now appear to be a little old lady.

I said I’d think about the offer. It certainly wouldn’t hurt to see if there’s anything I’ve been missing. I thanked him and left. Though I stared at the floor whenever I got close to a window.

Here’s a little from my latest women’s fiction book. I hope you enjoy it.

A woman flees an abusive husband and finds hope in the wilds of the Arizona desert.

Rebecca Quinn escapes her controlling husband and, with nowhere else to go, hops the red-eye to Arizona. There, Gaby Strand – her aunt’s college roommate – gives her shelter at the Salt River Inn, a 1930’s guesthouse located in the wildly beautiful Tonto National Forest.

Becca struggles with post-traumatic stress, but is enthralled by the splendor and fragility of the Sonoran Desert. The once aspiring artist meets Noah Tanner, a cattle rancher and beekeeper, Oscar Billingsley, a retired psychiatrist and avid birder, and a blacksmith named Walt. Thanks to her new friends and a small band of wild horses, Becca adjusts to life in the desert and rekindles her love of art.

Then, Becca’s husband tracks her down, forcing her to summon all her strength. But can she finally stop running away?

Anne Montgomery has worked as a television sportscaster, newspaper and magazine writer, teacher, amateur baseball umpire, and high school football referee. She worked at WRBL‐TV in Columbus, Georgia, WROC‐TV in Rochester, New York, KTSP‐TV in Phoenix, Arizona, ESPN in Bristol, Connecticut, where she anchored the Emmy and ACE award‐winning SportsCenter, and ASPN-TV as the studio host for the NBA’s Phoenix Suns. Montgomery has been a freelance and staff writer for six publications, writing sports, features, movie reviews, and archeological pieces.

When she can, Anne indulges in her passions: rock collecting, scuba diving, football refereeing, and playing her guitar.

Learn more about Anne Montgomery on her website and Wikipedia. Stay connected on Facebook, Linkedin, and Twitter.

Celebrate National Fried Chicken Day July 6

June 30, 2021 | Cooking

Ready for some good down-home type cooking that’s finger lickin’ good but doesn’t splatter grease all over your stove? If so, then this is the menu for you.

MENU

Oven-Fried Chicken

Mashed Potatoes

Corn

Spiked Watermelon

White Wine – Chablis

Oven-Fried Chicken

3 chicken breasts, boneless and skinless – legs and thighs work great, too

Milk

½ cup (50g) flour

1 tsp. (5ml) dried thyme

1 tsp. (5ml) dried marjoram

½ tsp. (2.5ml) garlic powder, not salt

1 tsp. (5ml) paprika

¼ cup ((52g) shortening or lard

¼ cup (57g) butter or margarine

3 tbsp. (45ml) fresh parsley, chopped or 1½ tbsp. (20ml) dried

Place chicken in a glass dish, cover with milk, and let sit for a minimum of 3 hours. This is a perfect way to use up milk when it is close to its expiration date. You can also marinade the pieces overnight. If you choose to go longer than 3 hours be sure to refrigerate the dish. I learned this tenderizing trick from a talented chef in Salzburg, Austria.

Combine flour, thyme, marjoram, garlic, and paprika in a plastic or paper bag.

Drain and pat chicken dry. Place pieces one at a time in bag and gently shake to thoroughly coat them. Lay chicken on a plate as you coat the remaining pieces. Set chicken in fridge for at least 20 minutes to set the coating.

Preheat oven to 425° F (220°C).

Add shortening and butter to a metal baking pan just large enough to hold the chicken. Place dish in oven until mixture is melted. Add chicken. Bake 15 minutes and then turn pieces over. Cook another 20 minutes or until juices run clear when pierced with a sharp knife.

REMEMBER – all meat continues to cook for 5 minutes or so after it is removed from the oven.

Remove chicken from baking dish to a plate lined with paper towels to absorb any oil. Transfer pieces to a clean plate. Sprinkle with parsley and serve.

You can also make this dish on your grill. Set the grill on medium-high. Watch carefully so the chicken doesn’t burn.

Mashed Potatoes

Chicken stock, not broth

1 small russet potato per person, peeled and quartered

3 tbsp. (43g) butter

Sour cream, a very large dollop

¼ cup (60ml) milk, at room temperature

Freshly ground pepper to taste

Parsley, snipped or chopped for garnish

Preheat oven to 220° F (100°C).

Pour one-inch (2.5cm) chicken stock into saucepan. Place potatoes in saucepan. Add tap water to cover by at least one inch (2.5cm). Cover pan and bring to a boil over medium heat. Lower temperature to a strong simmer. Cook approximately 20 – 25 minutes. Potatoes are done when a fork inserts easily into a section.

Drain potatoes. Stir in butter, sour cream, and pepper. Mash well. Drizzle in milk. Mash and continue to add milk until you achieve the consistency you prefer.

Keep the saucepan warm in the oven while you finish preparing dinner.

Canned Corn
Sometimes it’s good to go easy and nothing is easier than canned veggies.

1 can of corn per 4 people

¼ tsp. (1.25ml) dried thyme

Pinch of salt

Freshly ground pepper to taste
Butter

Drain corn, then pour into micro wave safe bowl. Sprinkle on thyme, salt, and pepper. Lay pats of butter across the top. Micro wave for 3 minutes, stir and serve.

Spiked Watermelon

An adult pleasure that tops off any summer dinner, especially when you dine al fresco.

½ watermelon

2 – 3 cups (450 – 750ml) vodka

Remove the seeds from the watermelon. Cut fruit into chunks or use a melon scooper to form balls. Place the cut pieces into a glass bowl.

Pour vodka over the melon. No need to cover the fruit. You just want enough so all the pieces contact with the vodka. Stir gently. Cover with cling wrap and refrigerate for several hours.

Serve melon from the bowl along with forks or long spoons.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

NEW RELEASE for Carol Browne

June 28, 2021 | Author Friend New Releases

High praise for Carol Browne’s latest book that is a beautiful anthology of poems and short stories.

No one says it better than an Amazon reviewer who describes the book as “atmospheric”:

“The poetry is steeped in a love of nature, magic and mythology. The short stories hold interesting twists. No spoilers! The Boomerang Effect (dabbling with a love spell, Martin Nevis finds himself having second thoughts) A Force to Be Reckoned With (an outcast with thoughts of being “destined for something great” wants to join the police force) and Transformation (once bullied, Patricia attends a school reunion and emerges victorious) were my favorites.

Give this anthology collection of short stories a read, you won’t be disappointed.”