Archive for the 'Cooking' Category

CRUNCHY AT ITS BEST

May 25, 2022 | Author Friend Promo, Cooking

From Stella May

This is my hubby’s favorite cookie.  I must admit it is mine, too. I hope you like them as well. My recipe makes 10 – 12 medium cookies or 7 – 8 large ones.

Almond Cookies

4 egg whites, right out of the refrigerator*

⅓ cup organic sugar, or ½ cup for a sweeter taste

1 tsp. almond extract

1 cup almond flour (I use super-fine blanched)

Almonds, slivered or whole

Pre-heat oven to 250° F.

Cover cookie sheet with parchment paper.

Pour egg whites into a glass bowl. Set your mixer on high speed. Whip until whites are very firm.

Gradually add sugar, almond extract, and flour. Drop dough onto cookie sheet using a tablespoon or a scooper. Add an almond on top of each cookie, then set pan into oven.

Bake for 20-25 min, then turn off the oven, but leave cookies inside for another 40-45 min.

Remove and enjoy.

*Store the yolks in the fridge to scramble for breakfast the next morning.

Here is a peek at my latest time travel romance novel for your reading pleasure.

One key unlocks the love of a lifetime…but could also break her heart.

Nika Morris’s sixth sense has helped build a successful business, lovingly restoring and reselling historic homes on Florida’s Amelia Island. But there’s one forlorn, neglected relic that’s pulled at her from the moment she saw it. The century-old Coleman house.

Quite unexpectedly, the house is handed to her on a silver platter—along with a mysterious letter, postmarked 1909, yet addressed personally to Nika. Its cryptic message: Find the key. You know where it is. Hurry, for goodness sake!

The message triggers an irresistible drive to find that key. When she does, one twist in an old grandfather clock throws her back in time, straight into the arms of deliciously, devilishly handsome Elijah Coleman.

Swept up in a journey of a lifetime, Nika finds herself falling in love with Eli—and with the family and friends that inhabit a time not even her vivid imagination could have conjured. But in one desperate moment of homesickness, she makes a decision that will not only alter the course of more than one life, but break her heart.

’Til Time Do Us Part is available in Kindle and Paperback at AMAZON.

Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website.

Stella writes fantasy romance as well as time travel romance. She is the author of ‘Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors.

When not writing, Stella enjoys classical music, reading, and long walks along the ocean with her husband. She lives in Jacksonville, Florida with her husband Leo of 25 years and their son George. They are her two best friends and are all partners in their family business.

Follow Stella on her website and blog. Stay connected on FacebookTwitter, and Pinterest.

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Romance Meets Outdoor Dining

May 18, 2022 | Cooking

from Sloane Taylor

Spring is an amazing time of year and my favorite because that’s when the Earth comes alive. All sorts of beautiful things happen. Trees are budding, tender plants push through the ground, and romance is in the air and warm weather is just a few weeks away.

I am a romantic through and through. Always have been and with any luck I always will be. Romance is much more than a quick trip to tangle the sheets. It is about being with someone you love and doing little things to show them how much they mean to you. In my case I cook because I love it.

When summer arrives and the gardens are ablaze in color, I want to move the romance outside. So why not share a summer night with your someone special? What better way than with a sizzling romantic dinner, candles, wine, and music. You don’t need much to set the mood and turn your patio, balcony, or kitchen into a lover’s nook. Make your night special with great food because is the doorway to infinite possibilities.

A printed flat sheet is perfect for a festive tablecloth or set out placemats for the plates and serving dishes. Use plenty of candles in different sizes and a variety of holders scattered around the table to enhance the mood, but definitely avoid scented candles. Stemmed wine glasses sparkle in candlelight and add a festive feel to your dinner. Use your regular dishes or, for fun, mix it up with a number of different plates that don’t match but complement each other for the different courses. Experiment and have fun.

Now that you have the perfect location and setting for you and that right person, may I suggest you spoil yourself with an intimate dinner meant for lovers. It is easy to prepare, and leftovers make marvelous sandwiches. This recipe also works great in the oven.

Ask your butcher to dress the tenderloin. If he won’t, then you need to remove the excess fat and sliver out the silver strip along the side. Easy to do. Slide a sharp knife under the strip close to one end. Use a back and forward motion like sawing to ease your knife between the meat and the strip as you lift it away from the beef.

MENU

Marinated & Grilled Beef Tenderloin

Potatoes Baked on the Grill

Grilled Asparagus

Sautéed Mushrooms

Dry Red Wine – Valpolicella 

Marinated & Grilled Beef Tenderloin

2 – 3 lb. (1 – 1.5kg) beef tenderloin

½ cup (120ml) olive oil

½ cup (120ml) dry red wine

3 rosemary sprigs or 1½ tsp. (7.5ml) dried

6 thyme sprigs or 1 tsp. (5ml) dried

1 bay leaf

3 garlic cloves, chopped fine

Freshly ground pepper to taste

Oil to coat grill grate

Combine all ingredients in a long bowl or plastic bag and a shallow pan. Marinade in fridge 2 – 20 hours. Seems like a strange time span, but the longer the marinade the tastier the beef.

Remove meat from refrigerator 1 hour before grilling or roasting in oven. Meat needs to be almost room temperature.

Grill Instructions

Preheat grill to medium-high.

Pat tenderloin dry. Discard marinade. Add beef, close lid, and grill 15 – 20 minutes or until meat is done to your preference. Be sure to turn meat several times to avoid burning.

Oven Instructions

Preheat oven to 400° F (200°C).

Line a roasting pan with aluminum foil. Pat tenderloin dry. Discard marinade. Add beef to pan. Roast 30 – 40 minutes or until meat is done to your preference. Save the juice to moisten he meat when you serve.

Baked Potatoes on the Grill

1 russet potato per person

Olive oil

Aluminum foil

Butter

Sour cream

Chives

Freshly ground pepper to taste

Preheat gas grill to medium-high.

Wash potatoes under cool water. Pat dry. Poke several sets of holes in each potato with a fork. This stops the potato from bursting as it bakes. Rub potatoes with a small amount of olive oil to keep the skin soft. Wrap each potato in a section of aluminum foil.

Place potatoes on upper shelf of grill. If you don’t have an upper shelf, then lay them at the outer edges of your grill.

Grill 45 minutes to 1 hour, turning every 15 – 20 minutes. Test if done by inserting a toothpick into the potato. It should glide in easily.

To serve, remove foil and then cut an X across the top of each potato. Using potholders squeeze the ends toward the center until the potato mounds.

Serve with butter, sour cream, chives, and pepper.

Grilled Asparagus

6 – 8 asparagus per person

½ cup (120ml) olive oil

2 tbsp. (30ml) lemon juice

½ tbsp. (7.5ml) garlic powder, not salt

1 tsp. (5ml) dried basil

Freshly ground pepper to taste

Trim, then discard, the tough bottoms off asparagus with a sharp knife.

Combine oil, lemon juice, garlic powder, basil, and pepper in a glass or ceramic dish. Stir well. Add asparagus. Stir gently to coat the spears.

Set gas grill to medium-high heat. Poke a few holes in a piece of aluminum foil then set it onto the grate. Lay spears on top. Turn frequently to avoid burning.

Asparagus are done when they color to medium brown, about 5 – 7 minutes.

Arrange spears on a dish and serve immediately.

Sautéed Mushrooms

6 – 8 mini bella mushrooms

1 tbsp. (15ml) olive oil

2 tbsp. (25g) butter

½ small onion, sliced thin

2 tbsp. (30ml) dry vermouth or white wine

Freshly ground pepper to taste

Clean mushrooms with a dry paper towel to remove bedding soil. Slice them in half lengthwise if medium or into thirds if large.

 Over medium heat, drizzle a small amount of olive oil into a medium-sized frying pan and add butter. Stir in onions and mushrooms. Sauté until almost tender, 3 – 6 minutes.

Pour vermouth or white wine over the mushrooms and continue to heat.

To serve, grind pepper across the top and spoon into a warm serving dish.

This dish is best cooked and served on the same day. Leftovers are soggy.

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

Sloane

Sloane Taylor is an Award-Winning romance author with a passion that consumes her day and night. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

To learn more about Taylor go to her website. Stay in touch on Blogger, Twitter, and LinkedIn.

Taylor’s cookbooks, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available on Amazon.

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Breakfast Anyone?

May 11, 2022 | Author Friend Promo, Cooking

from Helen Carpenter

Cheese sandwiches for breakfast anyone? Oh yes—and this simple-to-make chewy and crunchy cheese melt combo is the sandwich of choice. Chewy mozzarella, crunchy fresh green peppers and onions, spicy pepperoni, and Italian seasonings deliciously stacked on buttery English muffin rounds make breaking your night’s fast a pleasure.

Melted Cheese Sandwich
6 English muffins, store-bought or hand-baked
1 tbsp. butter, softened
12 slices (1-oz each) mozzarella cheese
1 sweet onion
1 large green pepper
6 oz. sliced pepperoni
Garlic salt
Italian seasoning

Split each muffin and lightly butter the outer side. Place one-half of each muffin buttered side down in frying pan.

Top each muffin half with 1 slice of mozzarella, 1 sweet onion ring, 1 green pepper ring, and 1 ounce of pepperoni. Season to taste with garlic salt and Italian seasoning. Add another layer of mozzarella. Place remaining half of muffin on top, buttered side up.

Fry sandwiches in covered skillet, turning once, until cheese melts and sandwich is heated through. Remove from heat and serve immediately.

Once upon a time there was a mother/daughter author duo named Helen and Lorri, who wrote as HL Carpenter. The Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories, was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-if, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.

Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years  and appreciates everyday, especially those without hurricanes.

Stay connected on her blog and  Facebook . 

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A SPECIAL TREAT FOR MOM

May 4, 2022 | Cooking

Do something really nice that day for the lady who does so much for you throughout the year. This brunch will show her how much you care. A few fresh flowers on the table are a nice touch.

MENU

Quiche

Fresh Fruit salad

Croissants

Raspberry Jam

Butter

Zucchini Bread for Dessert

Mimosas

Quiche

1 frozen deep-dish pie shell

1 tsp. (5g) butter

6 bacon strips, cut into ¼ in. (.64cm) pieces*

¼ cup (30g) onions, chopped

2 eggs

2 egg yolks

1¼ cups (230ml) heavy cream

3 pinches white pepper**

¾ cup (85g) swiss cheese, grated

2 tbsp. (25g) butter, cut in small bites

Preheat oven to 375° F (190°C).

Place pie shell on cookie sheet. Use a fork to poke several sets of holes in the bottom and around the sides of the shell. Bake for 10 minutes. Remove from oven and set aside.

Melt butter in a heavy skillet. Add bacon, and ham if you’re including it, and onion when foam subsides. Cook until meat is lightly browned. Remove from skillet with a slotted spoon to paper towels.

Beat or whisk eggs, yolks, cream, and seasonings in a large bowl. Stir in cheese.

Scatter meat, into pie shell. Gently ladle in egg mixture. Sprinkle the top with butter bits.

Bake for 25 minutes or until a sharp knife inserted in the middle of the quiche comes out clean.

The dish may be served hot, warm, or room temperature. It also makes a wonderful appetizer. Leftovers reheat in the microwave beautifully.

*Diced ham, ¼ lb. (125g), is also good in this recipe in place of the bacon or along with. All other ingredients and process remains the same.

**No need to buy white pepper if you don’t have it. Use black pepper only a little more as it is not as strong as white pepper.

Fresh Fruit Salad

1 banana

1 pear

1 tbsp. (15ml) lemon juice

¼ pineapple

1 kiwi

10 seedless red grapes, halved

10 blueberries

10 raspberries, optional

Peel and slice banana into bitesize pieces. Scoop into a medium-sized bowl. Core and dice pear then add to bowl. Sprinkle lemon juice over fruit to stop it from turning brown and mix well.

Remove rind and core from pineapple then dice the fruit. Add ¼ to banana mixture. Store the extra pineapple in a glass bowl or plastic bag. Refrigerate for future use.

Peel kiwi and slice then stir into salad. Gently fold in remaining fruit.

Spoon into a glass bowl, cover with cling wrap, and chill until time to serve. Leftovers are still good the next day.

Zucchini Bread for Dessert

Make this bread a day or two in advance to free up your Mother’s Day morning.

2 cups (200g) grated zucchini

2 cups (200g) sugar

3 cups (300g) flour

1 cup nuts, chopped, optional

¼ tsp. (1.25ml) baking powder

2 tsp. (10ml) baking soda

1 tsp. (5ml) salt

1 tbsp. (15ml) cinnamon

3 eggs

1 cup (250ml) vegetable oil

1 tbsp. (15ml) vanilla

Preheat oven to 350° F (180°C).

Grease 2 loaf pans with butter. Cut and fit a piece of parchment paper to the bottom of each pan. I do this because my pans are old and food sticks to the bottom. Nothing attractive about serving zucchini bread with a big hunk missing.

Combine all dry ingredients in a medium-sized bowl. This includes the zucchini. Adding fruit or veggies to a flour blend helps them to not sink to the bottom of the bread while baking.

Beat wet ingredients together in a large bowl.

Slowly stir dry mixture into wet mixture. Be sure to blend well.

Pour batter into pans. Bake 55 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack before slicing. This bread freezes great.

Mimosas

1 bottle sparking white wine or champagne, cold

1 carton orange juice, cold

Tall slender glasses

Fill glasses half full with wine. Tip the glass slightly as you pour to retain the fizz. Top off with orange juice. Don’t stir. That will destroy the bubbles.

Enjoy your day and remember to tell your mom you love her.

Sloane

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Awesome Pasta Dinner

April 25, 2022 | Cooking

My friend Vickie was a marvelous cook, but she never measured her ingredients. A handful of this a pinch of that was her method. And every dish was delicious. Vickie actually created this recipe, but left it to me for amounts. After years of indulging myself, I decided this one was the best.

If you are inclined to fill out the menu, sautéed chicken breasts and a tomato salad go nicely with this dish. 

Burnt Butter & Sage Pasta

2 cups curly pasta

8 tbsp. (1 stick) butter, room temperature

6 – 10 sage leaves

Parmesan cheese, grated

Cook pasta according to package directions. Set aside while you make the sauce.

Melt butter in a small frying pan over medium heat.

Add sage. Allow butter to brown. Watch carefully and stir often as once this starts to brown it changes quickly. Cook until butter reaches a medium caramel color. Remove sage leaves and discard.

Stir in pasta. Be sure to coat noodles well. Heat through.

Serve with plenty of Parmesan cheese.

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

Sloane

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Tomato Gravy – Southern Style

April 20, 2022 | Author Friend Promo, Cooking

from Emma Lane

I’m a displaced Georgia Peach living in Western New York and hardly ever saying “y’all” anymore. But I must share a delicious recipe from my past that my family and I still enjoy often.

If you haven’t tried it yet, you’re in for a treat. I warn you though, there are as many recipe variations for this gravy as the imagination can handle. The same is true for its uses. My hubby likes to whip up tomato gravy from the drippings of bacon or sausages. From there the choices to use this amazing gravy are many: over meat loaf, over fresh biscuits, over meat such as pork chops, southern fried steak, etc. I love mine over rice or grits. Another version is a favorite that’s a quickie made from V8 juice.

Here is a sample of one of the many ways to create one of the secrets of Southern Cooking. Feel free to improvise and create your own version and favorite.

TOMATO GRAVY
2 tomatoes or 1 can stewed tomatoes
2 heaping tbsp. all-purpose flour
2 tbsp. bacon or sausage drippings
1 cup water or milk
½ tsp. sugar
Salt and/or pepper to taste
2 green onions, chopped fine for garnish
1 tbsp. parsley, chopped for garnish

Optional Ingredients
Dash of garlic powder or onion powder

Peel and chop tomatoes, set aside.

Measure flour to exact number of drippings, tablespoon to tablespoon, Add to hot drippings in stovetop skillet. Stir well to make a paste or roux. Cook on medium heat until thickened.

Add chopped tomatoes or chopped stewed tomatoes with juice, stir frequently.

Slowly add small amount of milk or water and thin to desired consistency. If you add milk to your tomato soup, you’ll no doubt prefer your gravy that way as well.

Add sugar, salt and/or pepper, and any of the optional ingredients. Heat through. Pour gravy into a serving bowl. Cascade garnish over the top and serve.

The V8 Recipe is simple. Add one heaping tablespoon of flour to cold juice. Stir to avoid lumps. Cook, stirring frequently, until desired thickness. Add a bit of salt and pepper. It hardly needs additional for extra flavor, but you will find your own preferences as you sample. Enjoy.

It brings out the delicious taste if you say “y’all” three times before you eat. Yes, ma’am!
Y’all come back now. 😊

Here is a peek at my latest cozy mystery for your reading enjoyment.

When is it not fun to be a blond?

What happens when a blond beauty hits town like a tornado stirring up memories and causing turmoil? Detective Kevin Fowler and his wife, the former Beverly Hampton, owner of the local newspaper, are settling into blissful married life. Although Beverly is sanguine over the demand on Kevin’s time by the good people of Hubbard, she is more than dubious when his duties include the escort of a drop-dead gorgeous female from his past.

There is some concern over the persistent vandalism of residential mailboxes, but an infamous arsonist has decided peaceful but dull Hubbard would make a great place from which to operate. He brazenly locates down the block from the detective and his wife.

What bait and tackle shop in the village has a dual purpose? Kevin ponders why two goons have invaded town shooting at and attempting to kidnap and murder three women. A state patrolman, aptly nick named Rooster, teases Fowler at the riotous scene of a traffic accident where the press, not the police, wins the day.

Another mystery and adventure with a satisfying ending unfolds in peaceful Hubbard, New York, small-town Americana, where Detective Kevin Fowler keeps an ever-vigilant watch.

AMAZON BUY LINK

Emma Lane is a gifted author who writes cozy mysteries as Janis Lane, Regency as Emma Lane, and spice as Sunny Lane.

She lives in Western New York where winter is snowy, spring arrives with rave reviews, summer days are long and velvet, and fall leaves are riotous in color. At long last she enjoys the perfect bow window for her desk where she is treated to a year-round panoramic view of nature. Her computer opens up a fourth fascinating window to the world. Her patient husband is always available to help with a plot twist and encourage Emma to never quit. Her day job is working with flowers at Herbtique and Plant Nursery, the nursery she and her son own.

Look for information about writing and plants on Emma’s 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. Be sure to check out the things that make Emma smile on Pinterest.

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The Inscrutable Boiled Egg

April 13, 2022 | Author Friend Promo, Cooking

from Linda Lee Greene, Author/Artist

My friend Carol called me a few mornings ago to tell me she loved my latest two books. I had given her paperback copies of them for Christmas. During the conversation, she mentioned that she and Dick, her husband, were going to attend their grandson’s 16th birthday party later in the day. She was making deviled eggs to take along. I said to her, “You’ve given me an idea of a way to use some of the three cartons of eggs stacked up in my refrigerator.” Why I had three cartons of eggs in my refrigerator is another story I will not go into at this time. “Tell me your recipe,” I begged, making the excuse that it had been so long since I had made them that I simply forgot how to do it. Truth to tell, I am paranoid about boiling eggs. It is the reason I have avoided doing it for a coon’s age. And a further truth to tell is that I don’t know that I ever had made deviled eggs, again for the simple reason that boiling eggs terrifies me. I fibbed to her about it though, because no self-respecting female, if she wishes to remain a member in good standing of my particular circle of girlfriends, would ever admit to never having made deviled eggs. Such a thing is positively antithetical to the group’s creed.

Ever enthusiastic about sharing her recipes with any interested party, Carol spilled forth, “Oh! Well, you have to make my recipe. Actually, it’s my mom’s recipe. Anyway, you will love it. But after you boil the eggs, let them sit in the hot water for a few minutes. And then put them in cold water to cool down before you peel them.” She rattled off the actual recipe. We hung up, and I hurried to my kitchen.

Carol’s recipe calls for mayonnaise, cane sugar, and white vinegar. I knew right away I would have to substitute those ingredients to make the recipe Keto-with-a-kick-friendly. First though, I had to tackle hard-boiling the eggs. I’ll call Karen and ask her, I whispered in my mind. My friend Karen almost always answers her phone right away. “Quick question! How long do you boil eggs for deviled eggs? It’s been so long since I’ve done it, I forget,” I lied and then pumped Karen as soon as she said, “Hello”. “I boil mine for ten minutes,” she responded. I believed her, because Karen makes deviled eggs rather often. Karen’s membership in our circle is never in jeopardy. “Thanks. I’ll call you later,” I said and hung up.

I placed a dozen eggs in a pan, covered them with cold water, and set the pan over high heat for ten minutes. And as instructed by Carol, I turned off the flame and let them sit in the hot bath for about five more minutes. I poured them into a colander and then returned them to the pan, covering them with cold water. After about ten minutes, I decided to start peeling the shells off them. I cracked the shell all around an egg and held it under the faucet of cold running water. That darn egg just would not give up its shell. Memories of other failed attempts to peel hard-boiled eggs flooded my mind. An angel of boiling eggs felt sorry for me I guess and whispered in my ear, “Eggs have to be pretty darn cold before they will let you peel them nicely. Put them back in another cold bath, and be patient!” I did as I was told, but not exactly as I was told, apparently, because my second attempt at peeling them was almost as failed as the first. “Okay, I guess you need another cold bath.” I was speaking out loud to the eggs by then. I drained the water of the second cold bath and filled the pan with a third cold bath. That time, I waited a good long time until those darn eggs were good and cold. And wallah! They finally let me peel them.

A couple of them were a little stubborn, though. They looked like pallid orbs of Swiss cheese by the time I finished manhandling them. There was no way they would show well on the plate. I sprinkled them with a little salt and scarfed them down for my lunch. 😊

Keto-with-a-Kick Deviled Eggs

12 eggs

¼ cup mayonnaise made with olive oil

¼ cup spicy brown mustard

1 tsp. red wine vinegar

1 packet (o.o7 oz) Stevia (sugar substitute)

Salt and pepper to taste

Your favorite spices, optional

Minced capers for more kick, optional

Boil eggs and peel them as instructed above. Cut each egg in half lengthwise. Scoop out yolks then place in a mixing bowl.

Arrange whites onto a plate.

Mash yolks with a fork then add mayo, mustard, vinegar, Stevia, salt, pepper, and optional spices.

Spoon mixture into whites and enjoy!

Here’s a peek at multi-award-winning author and artist Linda Lee Greene’s latest book, Garden of the Spirits of the Pots, A Spiritual Odyssey. It is a blend of visionary and inspirational fiction with a touch of romance. The story unfolds as ex-pat American Nicholas Plato journeys into parts unknown, both within himself and his adopted home of Sydney, Australia. In the end, the odyssey reveals to him his true purpose for living. The novella is available in eBook and paperback.

Driven by a deathly thirst, he stops. A strange little brown man materializes out of nowhere and introduces himself merely as ‘Potter,’ and welcomes Nicholas to his ‘Garden of the Spirits of the Pots.’ Although Nicholas has never laid eyes on Potter, the man seems to have expected Nicholas at his bizarre habitation and displays knowledge about him that nobody has any right to possess. Just who is this mysterious Aboriginal potter?

Although they are as mismatched as two persons can be, a strangely inevitable friendship takes hold between them. It is a relationship that can only be directed by an unseen hand bent on setting Nicholas on a mystifying voyage of self-discovery and Potter on revelations of universal certainties.

A blend of visionary and inspirational fiction, and a touch of romance, this is a tale of Nicholas’ journey into parts unknown, both within his adopted home and himself, a quest that in the end leads him to his true purpose for living.

AMAZON BUY LINK 

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.

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The Original Cakewalk

April 6, 2022 | Author Friend Promo, Cooking

from Sharon Ledwith

Y’all ready to set the flo’? Say what? Not sure what I’m talking about? You’re not alone. I had no idea what “set the flo’” meant until digging into the research I needed to bring readers into my point-of-view character Drake Bailey’s world in the third book of The Last Timekeepers time travel adventure series. Set in 1855, during the antebellum period in Georgia, Drake discovers that it’s not the best place for an African American time traveler, but he endures and lives to tell his tale.

Plantation slaves in the deep south of America weren’t given many pleasures in their hard lives. Author Julius Lester sums it up beautifully when he wrote in his book, To Be A Slave, “The prayer meetings, the parties, and the holidays did not make being a slave pleasurable. Nothing could do that, but whatever pleasure the slave was able to provide for himself was a remarkable testimony to the ability to retain humanity under the most inhuman conditions.” One of those small pleasures was to set the flo’ or set de flo’—a dance style competition—where the best couple or single dancer won a cake through their creative jig.

In The Last Timekeeper and the Noble Slave, I wrote a cakewalk scene during the slaves’ Good Friday celebration. My interpretation of a set the flo’ dancing contest involves an elder slave drawing a circle on the dirt floor with a charred corn cob. The rules require the dancers not to step outside the circle or they’ll be disqualified. Next, the fiddler would call out to begin the competition. Since I had slave couples compete, the man and woman would bow to one another, then the woman placed her foot on her partner’s knee, so he could tie her shoelace. Traditional cakewalk dance contests had the woman put her hands on her hips while the man rolls his eyes and grins before they started dancing. I combined both techniques to break the tension and create the necessary humor in the scene.

Strutting was an element always present in set the flo’ dancing, and there were different styles, such as water dances. As you may have guessed, this jig demanded the dancer keep a glass or pail of water on his or her head and see how many kinds of steps they could make without spilling the water. Um, no thanks. Already dressed in their best clothes, why tempt fate? The fluid and graceful steps of the dance may have given rise to the colloquialism that something accomplished with ease is a ‘cakewalk’, but the life of a slave was far from that.

However, there is an interesting element with the history of this dance. A firsthand account from ex-slaves interviewed during the 1930’s shares that the cakewalk was meant to covertly mock their owners without getting punished, through the signals and expression of dance. Now that’s what I call getting their just desserts!

Speaking of desserts…

What’s better than a 12-slice cheesecake to serve at your next family gathering or function? Getting to choose a mini version of your favorite cheesecake and indulge without the guilt of having a large piece. Enter Cheesecake Shots…

Cheesecake Shots

1 cup Graham Crumbs

¼ cup butter, melted

2 packages (250 g/8.82 ounces each) Brick Cream Cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla

2 eggs

½ cup sour cream

Suggested Toppings

⅓ cup caramel ice cream topping and 1 bar (100 g/3.52 ounces) Toblerone Swiss Milk Chocolate, coarsely chopped

1 can of cherry or blueberry pie filling

⅓ cup caramel ice cream topping and pecan halves

Preheat oven to 300° F.

Mix crumbs and butter; press into bottom of 12-count muffin pan (1 tablespoon in each cup).

Beat cream cheese, sugar, sour cream, and vanilla in large bowl with mixer until well blended.

Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour a ¼ cup of mixture over crust in each cup.

Bake 18 – 22 minutes or until center is almost set. Refrigerate 4 hours.

Depending on what you choose for a topping: spread caramel topping over cheesecake just before serving and garnish with chopped chocolate or pecan halves, or add a dollop of your favorite pie filling, and enjoy!

While you’re waiting for the cheesecake shots to set in the fridge, here’s a taste of The Last Timekeepers and the Noble Slave available for purchase on all your online bookstores.

True freedom happens only when you choose to be free.

Eleven-year-old Drake Bailey is an analytical thinker and the genius of the Timekeeper crew. However, no logic or mathematical acumen can change the color of his skin, or prepare him for this third Timekeeper mission in antebellum Georgia. To survive, Drake must learn to play the role of a plantation slave and when confronted with the brutality, hatred, and racism of the deep south, he’ll have to strategically keep one move ahead of his sadistic captors to ensure his lineage continues.

In a dark world of Voodoo, zombies, and ritualistic sacrifice, the Timekeepers must ensure a royal bloodline survives. Can Drake remove both literal and figurative chains to save both himself and a devout slave girl from a terrible fate? If he can’t summon the necessary courage, humanity could stand to lose one of its greatest leaders.

 Amazon Buy Link

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.

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A Mini Taste of Heaven

March 30, 2022 | Author Friend Promo, Cooking

from Helen Carpenter

There comes a time when your sweet tooth demands satisfaction. This recipe from Carpenter Country is guaranteed to do just that. You may want to double the batch then freeze the extra for the next time the sweet craving gremlin attacks you.

Mini Brownies
Non-stick spray
12-cup mini muffin pan
½ cup semi-sweet chocolate chips
3 tbsp. butter
2 tsp. cocoa powder
1 tbsp. molasses
1 tsp. vanilla extract
¼ cup flour
1 egg
3 tbsp. granulated sugar
3 tbsp. brown sugar

Preheat oven to 350 °F.

Place chocolate chips and butter in a bowl and microwave for 2 minutes at 50% power. Stir until smooth. (Your microwave may take up to a minute longer. Just beware that chocolate chips will retain their shape even when melted, and if you nuke them too long, they’ll burn. Not that we would know from personal experience or anything.)

Mix cocoa and molasses into the melted chocolate. (What? You don’t have molasses? Okay. Use a tablespoon of water instead.)

Add vanilla, flour, and egg, and mix well. Add sugars and mix well.

Spray muffin pan with cooking spray, then spoon the batter into the cups, dividing evenly.

Bake 10-12 minutes. Tops of brownies will be puffy. (Don’t overcook or the brownies will be too dry. That’s what we’ve heard, anyway.)

Cool ten minutes, then transfer brownies from the muffin pan to wire racks. The puffy tops will flatten as the brownies cool (So the instructions say. We’ve never actually waited that long.).

Once upon a time there was a mother/daughter author duo named Helen and Lorri, who wrote as HL Carpenter. The Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories, was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-if, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.

Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years  and appreciates everyday, especially those without hurricanes.

Stay connected on her blog and  Facebook .

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TIME TO HAM IT UP

March 23, 2022 | Author Friend Promo, Cooking

from Janis Lane aka Emma Lane

Nothing tastes better at Easter then baked ham. Therefore, this is the perfect time of the year to share one of my favorite meals with you. The recipes are easy to prepare and are a wonderful combination of flavors that will have your family and friends asking for seconds.

Baked Ham with Raisin Sauce

1 ham (Cured) bone in or out by choice

Whole cloves

1 can pineapple rings, reserve juice

Water

1 or 2 dashes of bourbon or white wine, optional

Maraschino cherries to decorate, optional

Preheat oven to 350° F.

Score ham ⅛ inch deep. Place 1 clove in each square. Use a toothpick to hang pineapple rings around the ham. Don’t forget the sides!

Cover bottom of a large pan with ¼ inch of water, also bourbon or wine if you’re using it.

Add ham then cover with aluminum foil to avoid drying out. Remove foil twenty minutes before serving.

Cook 10 minutes per pound or until warmed through. Check often to avoid over cooking.

Insert cherries into pineapple rings at serving time.

Spicy Southern Raisin Sauce

2 tbsp. flour

2 tbsp. sugar

1 pinch salt

⅓ cup dried raisons

¼ cup water

1 pinch powered cloves

⅛ tsp. powdered cinnamon

3 tbsp. vinegar

1 tbsp. butter

Mix flour, sugar and salt in a small saucepan. Add raisins and water. Simmer a few minutes, stirring frequently. Add spices, vinegar, and butter; blend well. Ready to serve over ham slices.

Cut pineapple rings in half. Add pineapple and cherries to the ham platter when you serve.

Acorn Squash

¼ squash per person

1 tsp. butter per squash quarter, softened

1 heaping tsp. brown sugar per squash quarter

Reserved pineapple juice

Preheat oven to 325° F.

Mix butter, brown sugar, and 2 teaspoons pineapple juice in a small bowl.

Microwave squash or bake in the oven until tender. This can be done earlier in the day.  Cut squash in half and remove seeds. Quarter and arrange in ovenproof casserole dish.

Add brown sugar mix to center of each quartered squash slice. Warm on low heat in oven until ready to serve.

Marinated Raw Asparagus

3 spears per person

1 bottle spicy Italian salad dressing

Wash asparagus and place in casserole dish. Cover spears with spicy Italian salad dressing or your favorite type. Refrigerate until ready to serve. Remove spears from dressing then set on decretive platter. Use tongs to serve.

Here is a peek at my latest cozy mystery for your reading enjoyment.

When is it not fun to be a blond?

What happens when a blond beauty hits town like a tornado stirring up memories and causing turmoil? Detective Kevin Fowler and his wife, the former Beverly Hampton, owner of the local newspaper, are settling into blissful married life. Although Beverly is sanguine over the demand on Kevin’s time by the good people of Hubbard, she is more than dubious when his duties include the escort of a drop-dead gorgeous female from his past.

There is some concern over the persistent vandalism of residential mailboxes, but an infamous arsonist has decided peaceful but dull Hubbard would make a great place from which to operate. He brazenly locates down the block from the detective and his wife.

What bait and tackle shop in the village has a dual purpose? Kevin ponders why two goons have invaded town shooting at and attempting to kidnap and murder three women. A state patrolman, aptly nick named Rooster, teases Fowler at the riotous scene of a traffic accident where the press, not the police, wins the day.

Another mystery and adventure with a satisfying ending unfolds in peaceful Hubbard, New York, small-town Americana, where Detective Kevin Fowler keeps an ever-vigilant watch.

AMAZON BUY LINK

Emma Lane is a gifted author who writes cozy mysteries as Janis Lane, Regency as Emma Lane, and spice as Sunny Lane.

She lives in Western New York where winter is snowy, spring arrives with rave reviews, summer days are long and velvet, and fall leaves are riotous in color. At long last she enjoys the perfect bow window for her desk where she is treated to a year-round panoramic view of nature. Her computer opens up a fourth fascinating window to the world. Her patient husband is always available to help with a plot twist and encourage Emma to never quit. Her day job is working with flowers at Herbtique and Plant Nursery, the nursery she and her son own.

Look for information about writing and plants on Emma’s 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. Be sure to check out the things that make Emma smile on Pinterest.

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