Archive for the 'Cooking' Category

GOOD EATING

March 9, 2022 | Cooking

A dish fit for a king that takes a little time but is well worth it. Prep more chops then freeze them to finish cooking for another meal.

Stuffed Pork Chops

2 loin chops, boneless

Stuffing, recipe below

1 tbsp. (15ml) olive oil

½ cup (120ml) chicken stock

4 toothpicks

Preheat oven to 350° F (180° C).

Slice a deep pocket in each chop. Pack in stuffing. Use toothpicks to hold pocket closed as much as possible by inserting down through both layers of meat at one end then up as close as possible. You’ll use 2 toothpicks per chop.

Heat oil in a medium-sized skillet until it shimmers over medium-high heat. Add chops and brown on each side 2 – 3 minutes.

Pour stock into an ovenproof dish. Lay chops in dish. Cover tightly with aluminum foil. Bake 35 minutes.

Stuffing

This recipe makes more than you’ll use for the pork chops but it freezes well to use with other meals.

1 package bread stuffing cubes, plain or seasoned

½ lb. (250g) breakfast sausage in a tube or bulk

8 tbsp. (1 stick) (114g) butter

1 celery rib, chopped½ med. onion, chopped

1 egg, lightly beaten1½ tsp. (7.5ml) dried sage

1½ tsp. (7.5ml) dried thyme

2 cups (450ml) chicken stock, maybe a little more

Empty bread cubes into a large bowl.

Fry sausage in a medium-sized frying pan, breaking meat into small chunks, until no longer pink. Add sausage and its juice to bread cubes.

Melt butter in same skillet. Add celery and onion when the foam subsides. Sauté 3 – 4 minutes until translucent, be careful not to let it brown. Add vegetables with all their juices to the bread cubes. Mix well.

Pour egg onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

To Bake as a Side Dish

Spoon mixture into an ungreased baking dish. Do not pack it in. Cover tightly with foil. Refrigerate stuffing until you are ready to bake it, but no longer than two days.

To Freeze

Spoon the mixture into freezer bags, label, and pop in freezer no longer than 3 months. I use several sandwich bags that serve 2.

No matter which route you take, remove stuffing from the refrigerator/freezer early in the day to allow it to come close to room temperature.

Preheat oven to 350° F (180°C). Bake for 30 minutes. Remove foil and continue to bake until the top is brown.

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

Sloane

 

FISH FRY SOUTHERN STYLE

March 2, 2022 | Author Friend Promo, Cooking

from Helen Carpenter

Fellow cooks, the time is now—the time to flop your fish out of the frying pan and into the oven, that is. Sure, deep-fried candy bars have a place in every healthy diet. But on days besides Fryday, you might want to make a meal using that other appliance that takes up space in your kitchen.

You can start with this oven-baked version of a recipe that’s usually fried. We promise the end result is every bit as delicious. And remember, you can always deep-fry a Twinkie for dessert.

3 pounds fresh fish fillets or strips (we used pollock)
2 tbsp. butter
½ box Cajun seafood fry mix or fish seasoning mix of your choice (or less spicy version, use ¼ of a box)

Preheat oven to 425° F.

Set baking pan in oven until the pan is warm (not hot). Remove pan from oven. Put butter on pan, let melt and spread over pan.

Pour Cajun seasoning mix in a large plastic bag. Add fish and then shake gently to coat evenly. Remove fish from bag, place on buttered pan. Bake for 15 minutes or until fish is flaky.

For the baked hush puppies (makes 12 mini pups)
Cooking spray
⅔ cup cornmeal
⅓ cup flour
1 tsp. baking powder
1 tsp. onion powder
1 tsp. garlic salt
¼ tsp. black pepper
⅓ cup coconut milk
1 egg
1 tbsp. oil

While the fish is baking, coat a mini muffin tin with cooking spray.

Measure dry ingredients in a bowl and mix with a fork. Add wet ingredients and stir with fork until blended. Spoon the batter into the muffin tin.

Remove the fish from the oven and turn the oven up to 450°F.

Bake the hush puppies for 10 minutes or until a tester pick comes out with a few moist crumbs.

Serve fish and hush puppies with ready-made coleslaw.

If the fish you’re using is not moist, dipping the fillets into milk or water before coating with seasoning will help the seasoning mix stick.

For the hush puppy recipe, you can substitute full-fat cow milk for the coconut milk.

Coleslaw helps cut the effect of the spiciness of the Cajun seasoning on your tongue, but potato salad is a good substitute.

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 every day, especially those without hurricanes.

Stay connected on her blog and Facebook.

A Quick Witchcraft Lesson

February 23, 2022 | Author Friend Promo, Cooking

by Leigh Goff

A witch’s familiar is her lucky charm. What is a familiar or a familiar spirit? A familiar is a witch’s mascot; her supernatural spirit companion that takes the form of an animal, but an animal with its own magical powers. This special creature is a guardian and protector, lending support to its witch when needed and, if she is young, guiding her as she comes into her powers.

In witch lore, the creature is usually represented by the oh-so-clever black cat, but the familiar takes a form that best represents the individual nature of the witch. Dogs, birds, and mice are also popular familiars. A familiar can be as small as a butterfly or as big as an elephant. Horses make excellent familiars, too. As an author who writes about witches, I am partial to ravens and crows. They are protective, intelligent birds known for being excellent messengers.

Famous familiars include…Thackery Binx cat of Hocus Pocus, Salem Saberhagen from Sabrina the Teenage Witch, and Perdu the magical raven in The Witches of New York. I feature Hannah’s beautiful white raven familiar on the cover of Bewitching Hannah. He is her brave messenger, Siris; a name that is a magical palindrome like Hannah.

Today, many witches and Wiccan practitioners have adopted the idea of having a supernatural servant spirit and guardian. Familiars serve as faithful protectors of a witch and her powers. Most importantly, they are loyal to the end.

Speaking of lucky charms, if you’re looking for a sweet treat to pair with one of my bewitching novels, I am including a super simple recipe from Delish.com below.

Enjoy!

Best Lucky Charms Treats

½ cup (1 stick) butter, plus more for pan

1 (12-oz.) bag mini marshmallows

½ tsp. kosher salt

6 cup Lucky Charms

Grease a 9″-x-9″ baking dish with butter. In a large pot over medium heat, melt butter. Add marshmallows and salt and stir until completely melted. Remove from heat and stir in Lucky Charms.

Pour into pan and smooth top, being careful not to pack cereal too tightly into prepared dish. Let cool completely before slicing and serving.

Here is a little from my paranormal fantasy for your reading pleasure.

Sixteen-year-old Hannah Fitzgerald has always known she is descended from a royal legacy of dark magic. Although a stranger to her coven in Annapolis, she is no stranger to grief and denial. However, when an ancient prophecy reveals the rise of a young, powerful witch and the impending death of another, she realizes she can no longer afford to suppress the magic that has taken away so much. She seeks out the frighteningly scarred, yet mysterious W who is destined to change her life, but even he cannot prepare her for the danger that lies ahead.

Engaged in a deadly game and not knowing whom her true rival is, Hannah isn’t certain she will survive, and if she loses, she may lose everything, including the ones she loves.

EXCERPT
The imposing entrance segued into the main part of the old family chapel. Shadows flickered across the white walls as candlelight streamed down from an ornate iron chandelier cradling clear-colored hurricanes. Angelic sculptures hung between the arched windows and beneath the cloud-painted ceiling that Michelangelo himself would have envied, four wooden pews graced each side of the aisle.

I tiptoed farther in and spotted another black-lined white envelope on the altar. I was definitely in the right place.

My fingers trembled as I traced the letters that formed my name. This was way beyond ordinary, but why and—more importantly—who?

“W?”

A hint of the Shadow’s amber and woods scent mixed with the faint candle smoke of the chapel. “No. Way.” I spun around ready to stomp right out of there.

In that moment, a heavy gaze fell on me and the air felt charged with electricity. I searched right and left, seeing no one. “W? Whoever you are, show yourself.”

“This will be the hardest thing you’ve ever done.” His potent voice reverberated off the walls and seemed to come from everywhere, including the inside of my head.

I locked my wandering gaze on the loft above the entrance where I spotted his silhouette. “Was leaving me in a burning wreck the hardest thing you ever had to do? Was it?” I raised my volume. “Who are you? Why did you leave me for dead?”

His intake of breath was audible. “I would never. I mean. I didn’t want to do that. I don’t.”

“Oh, lucky me.” I stuck my hands on my hips and tapped an impatient foot on the floor. “If you don’t want to finish me off, then you lured me here to do what, exactly?”

“To help you. I want to help you.”

“Ha!” The sarcastic laugh burst out before I could stop it. “You’ve done a bang up job inspiring my confidence and trust in that department.”

He simmered in silence for a moment. “What do I have to do to inspire you to follow my directions?”

Following someone else’s directions was definitely not my strength. I grimaced, but curiosity got the better of me. “What do you want?”

“You read the note.”

His desire to remain in the shadows was increasingly irritating. “I consider myself a very smart girl, so when a guy who left me in a burning car tells me he wants to help me take on a different deadly problem, I have to wonder if he’s not setting me up to fend for myself again. What’s your motive?”

I dropped my eyes to the envelope, turning it to and fro.

“Emme Blackstone is a mutual enemy and means us both harm.” A tinge of anger laced his tone.

The anger, I understood. After all, we were talking about Emme, but there was also a hint of sadness that intrigued me further. “Why do you think Emme means you harm?”
“It’s inevitable—because of what I am.”

What was he besides completely contemptible?

“It’s in her blood and I believe it’s in her destiny to wreak havoc, especially against someone who can challenge her in talent like you can.”

I dropped my hands to my sides, still clasping the enveloping. “Whoa. Like me? You don’t know me. You don’t know anything about me. How could you? I’ve been gone for the last year.”

A chortle caught in his throat. “What’s a year when you come from a bloodline with hundreds of years of history? A history that’s written down and available to certain people with the right—pedigree.”

Confused, I creased my brow as I continued to stare at his silhouette. “Have you been cyber-stalking me on Ancestry.com or something?”

“Hardly.” There was disdain in his voice as if he considered cyber-stalking to be worse than leaving a girl to die.

“Look, whatever you think you know about my family, I’m not like them. I’m not talented, and I don’t want to challenge Emme. I just want to live a normal life. Normal.” My voice escalated. “Do you hear me all the way up there?”

He huffed. “Normal? You don’t get to pretend to be normal when you’re not. It doesn’t work like that. Not in Annapolis. Someone always knows. Someone always unravels your secrets.”

I thought of the Witch’s Grave. I pictured the women’s slender figures dangling from sturdy, gnarled branches. Their tragic endings proved what I already knew. Magic only brought suffering and death. “You make it sound like I don’t have a choice. I’m telling you I do, and I won’t be a part of this.” I stomped my foot hard on the floor.

He shifted from the shadows into a dim ray of light, seething. “You read the note and you know Emme won’t stop. You need my help.”

I glared, trying desperately to make out the details of his face. “I don’t need anything from you.”

“You don’t have to like it, but that doesn’t change the fact that you are a part of this. You know you are or you wouldn’t have come here. However, if that’s how you feel then you should leave.” The cold in his voice crystallized.

My pulse escalated. “Yup. That’s how I feel. And I’m only leaving because that’s what I want to do, not because you suggested it. Bye.” I marched to the door and wrapped my hand around the knob. I yanked it open. From the moment I’d first laid eyes on him, he’d been nothing but trouble. Horrible, awful trouble. However, as much as I hated to think it, he knew about me and the other witches in town. He was full of answers—answers I needed. I shut the door and turned back around. “How do you know all this about Emme and me?”

Leigh Goff loves writing young adult fiction with elements of magic and romance because it’s also what she liked to read. Born and raised on the East Coast, she now lives in Maryland where she enjoys the area’s great history and culture.

Leigh is a graduate of the University of Maryland, University College and a member of the Maryland Writers’ Association and Romance Writers of America. She is also an approved artist with the Maryland State Arts Council. Her debut novel, Disenchanted, was inspired by the Wethersfield witches of Connecticut and was released by Mirror World Publishing. Leigh is currently working on her next novel, The Witch’s Ring which is set in Annapolis.

Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Instagram, Pinterest, and Goodreads.

Excite Your Taste Buds with a New Dish

February 16, 2022 | Author Friend Promo, Cooking

from Stella May

This is an easy version of a very popular dish among Armenians and Azeris called kutab which is stuffed flat bread. In a classic version, you have to make a dough from scratch. But I am making my Kutabs with soft large flour tortillas you can find in any supermarket. This is so easy to make, any novice (and any man) can do it. Plus, it’s fast and a very filling dish.

There are several different stuffings for Kutabs. The most popular is Green Stuffing, a combination of different herbs. There is also Meat Stuffing that is delicious. The recipe I’m sharing makes 10 large or 12 medium Kutabs.

Kutab Green Stuffing

1 bunch cilantro

1 bunch parsley1 bunch dill1-

2 bunches green onions, depends on size

1 bunch baby spinach

2 – 3 tbsp. lemon juice½ cup olive or sunflower oil

Salt and pepper to taste

1 egg

Wash and dry all herbs, then chop coarsely. Sweep them into a large bowl. Add lemon juice, oil, salt, and pepper. Mix well.

Beat the egg in a small bowl.  Fill half of a tortilla with stuffing, leaving a little bit space at the edges. I measure it by handfuls and use 2 handfuls for each Kutab. Use a brush to apply egg to the edges. Fold tortilla in half and then press with your fingers to make the edges stick together.

Pre-heat a large skillet. Add a little oil. The classic version calls for a dry pan, but my family prefers the Kutabs fried in avocado oil. Olive oil works well, too.

Cook on medium heat until both sides are golden brown. Makes perfect lunch or dinner. We eat it with feta cheese and plain yogurt.

Kutab Meat Stuffing

1 – 1½ lb. finely ground meat

1 large onion2 – 3 garlic cloves

Salt and pepper to taste

½ cup cold water

1 egg

Use a food processor mash onion and garlic. Add already ground meat. Mix well together. Add salt, pepper, and water.

Instead of greens, spread meat on half of the tortilla, seal with beaten egg, and then cook per the Green Stuffing instructions.

For meat Kutabs, you can use any sauce.  Works perfect with marinara.

Enjoy!

Here is a peek at Stella’s time travel romance 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 Facebook, Twitter, and Pinterest.

CUPCAKE FANTASY

February 9, 2022 | Author Friend Promo, Cooking

from Helen Carpenter

The day was perfect; one of those low humidity, blue sky, breeze-off-the-lake days that made tourists flock to central Florida. Green and yellow tents filled the park and costumes were the attire of choice. Dogs in costumes, babies in costumes, teens in costumes, turtles in costumes; every life form Andi encountered wore a costume.

Her own costume was her usual jeans and boots, topped by a red tank and a red cap to match the red linen covering the platter of cupcakes in her hands. This year the cupcakes were salted caramel apple. The recipe was new and the friends who’d taste-tested had raved over them. They were sinfully delicious and should easily be the best cupcakes in the park.

She’d still baked three batches before she was satisfied. Competition in the Cupcake Wars at the annual Cooter Festival was always fierce.

She signed in, took her number, and walked to the table at the end of the tent. To get to her assigned spot, she had to step around a lumbering turtle. The damp lettuce leaf draped over its shell was only partly a costume. The real reason for the decoration was that the turtles—or cooters as the locals called them—were well cared for and the festival organizers were making sure this one stayed cool.

Andi put the cupcakes and her bag on the table and took her place beside a leggy teen. The girl had crafted sugar lily pads, fairy wings, and miniature frogs to go with her mint and chocolate cupcakes. With their pink frosting and blue polka dots, the cupcakes seemed ready for an impish tea party as she positioned them on a miniature tree-shaped stand.

After Andi finished setting her cupcakes on the upended crystal goblets she’d brought, she walked along the exhibit table to greet the other contestants. The confections were as varied as the bakers. Classic vanilla, red velvet, peanut butter truffle, tiramisu, banana walnut, double maple, pumpkin spice—all mouthwateringly scrumptious and worthy adversaries. With luck the proud presenters would not be sore losers.

When the judging began, Andi took her assigned place and handed out samples to the judges. As her friends had proclaimed, her cupcakes got high marks for taste. But when all the votes were tallied, the leggy teen’s presentation won the blue ribbon.

Andi congratulated the young baker and admired the silky ribbon. Then she distributed the rest of the salted caramel apple cupcakes to the passers-by and packed her goblets. As she stepped past the exhibit table, she hooked her boot around the metal leg and tugged. The table tipped. The teen’s beautiful display landed in the dirt with a splat, icing-side down. The other contestants gasped. The lettuce-draped turtle moved in for a taste.

Andi settled her hat more securely over her hair so her horns wouldn’t show and elbowed her way through the crowd.

There might have been better cupcakes than hers in the park that day.
But she didn’t think so.

Batter
1 stick plus 1 tablespoon butter, softened to room temperature
2/3 cup brown sugar
2 eggs
1 tsp. vanilla
2-3 apples, peeled, cored and finely chopped
¼ cup heavy cream
1 cup flour
1 tsp. baking powder
¼ tsp. salt
1 tsp. pumpkin pie spice

Preheat oven to 350° F.

Put ¼ cup apples and 1 tablespoon butter in a bowl and microwave for 1 minute at 50% power to soften. Mash with a fork (lumps are okay). Let cool.

Cream together the stick of softened butter and brown sugar. Blend eggs and vanilla into the creamed mixture. Add the mashed apples and heavy cream to the batter and mix well.

In a small bowl stir together flour, baking soda, salt, and pumpkin pie spice. Add to wet ingredients and mix thoroughly. Batter will be thick.

Fold chopped apple pieces into batter.

Line a 12-muffin tin with baking cups. Spoon batter evenly into the cups.

Bake 20 minutes.

Let cupcakes rest in pan for five minutes. Transfer to baking rack to cool completely.

Frosting
1 stick of butter
1 cup brown sugar
1/3 cup heavy cream
¼ tsp. salt
2 cups powdered sugar

Melt butter in pot on stove over medium-high heat. Add brown sugar and heavy cream. Stir constantly until sugar is dissolved. Stir in salt.

Let mixture bubble for 2-3 minutes without stirring. Remove from heat. Stir in powdered sugar and mix until smooth.

Frost cooled cupcakes.

Caramel Sauce
1 cup white sugar
¼ cup water
¼ cup butter
2/3 cup heavy cream

Heat sugar and water in pot on stove over medium-high heat, stirring constantly until sugar is dissolved and mixture boils.

Let mixture boil without further stirring until it browns to the color of caramel. Add butter and stir until butter is melted.

Remove from heat. Add heavy cream. Stir until the bubbling stops and the sauce is smooth. Drizzle over cupcakes.

Remaining sauce can be used for other recipes.

For additional flavor, garnish cupcakes with a sprinkle of salt.

Makes 12 cupcakes

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 .

Perfect for Breakfast, Lunch, or Dinner

February 2, 2022 | Author Friend Promo, Cooking

from Linda Lee Greene, Author/Artist

Saturdays are universally hectic. Itineraries for this special day of the week are mind-boggling in their Mach-speed, complexity, and crowded activities. But it is also the time before the starting pistol shoots us into a frenzy to steal a few moments to reconnect with our loved-ones, and even with ourselves. Saturday morning renewals in my house back in the days when my kids were still at home, and admittedly when life was slower and simpler, routinely began with all of us gathering together for a sit-down breakfast. Bacon and eggs, toast, juice, and sometimes pancakes were often as not on the menu. It is easy to imagine people of today longing for those laidback weekend mornings, but nowadays convenience is a necessity and usually wins out over nostalgia.

The following low calorie, low carb, and high protein recipe that serves 4 is a good one to include in our whirlwind playbook. To meet that convenience factor, it can be made ahead of time, in 30 minutes of the evening before for instance, refrigerated, and then reheated at the appropriate time in the microwave at 50% power. For breakfast, serve it with fruit and a slice of a Keto-friendly bread or bagel slathered with cream cheese. I prefer Neufchâtel because it is lower in fat and creamier than standard cream cheese.

This tomato and egg recipe is also wonderful for brunch accompanied with cooked or fresh veggies and a chunk of a hearty bread. At times, I heat it up for dinner. Paired with a side of steamed spinach and carrots, a slice of homemade and healthy bean flour bread, a glass of a tasty bevvie, I then settle in for the rest of evening with a belly full of satisfaction.

Breakfast Tomatoes

4 lg. firm tomatoes, cut in half, scoop out pulp and seeds

Olive oil spray

1 tsp. salt – preferably kosher or sea salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. dried thyme

8 small eggs if available, or 8 large eggs with the excess of the whites discarded or reserved for another recipe

½ cup grated Parmesan cheese

4 tbsp. grated parsley for garnish

Preheat oven to 400° F.

Place the hollowed-out tomatoes in a baking dish, spray them with olive oil, and then sprinkle with salt, pepper, garlic powder, and thyme.

Break one egg into a small bowl or ramekin and then slide it into a tomato half. Continue this process until all 8 tomato halves are filled. Top each half with 1 tablespoon of Parmesan cheese.

Bake until egg whites are set, about 20 minutes. Use a large slotted spoon or spatula to scoop tomatoes onto a serving platter or into an airtight container. Garnish with parsley and serve or refrigerate.

In multi-award-winning author Linda Lee Greene’s new release, Garden of the Sprits of the Pots, A Spiritual Odyssey, ex-pat American Nicholas Plato gets lost one fateful Saturday morning in Australia’s outback and happens on a pintsized hut on a lonely plot littered with hundreds of clay pots of every size and description.

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.

Garden of the Sprits of the Pots, A Spiritual Odyssey is available in eBook and/or paperback.

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.

Souping Up the Chicken

January 26, 2022 | Cooking

by Helen Carpenter

We’re good eggs here in Carpenter Country, and we subscribe to the waste-not philosophy of life. In our kitchen, one cooked chicken results in multiple meals, including delicious homemade chicken soup.

For this soup recipe, we began with a chicken slow cooked in the crockpot. Once the chicken was cooked and the initial chicken-and-vegetable-and-potato meal eaten, we separated the remaining meat from the bones. We used the darker chicken meat in the soup, and the white-meat portions in chicken salad, chicken potpie, and chicken sandwiches.

The we got out our soup pot and put together this stovetop soup. For extra flavor, when we filled the pot with water, we added a few spoonsful of the drippings collected in the crockpot as the chicken cooked.

Note that this recipe works exactly the same if you prefer to roast your chicken in the oven.

Here’s our souped-up video. The full recipe follows below.

CHICKEN SOUP CARPENTER STYLE
Chicken trimmings (bones and skin) from fully cooked chicken
Water (enough to cover the trimmings and fill the pot)
2-4 tbsp. pan drippings, depending on the size of your pot
2-4 cups fresh or frozen vegetables of your choice (we used frozen mixed)
1 tbsp. Italian seasoning
2 tsp. garlic salt (or regular salt if you prefer)
2 tsp. minced garlic
Dash black pepper
2 cups shredded chicken meat

Add chicken trimmings to pot.

Add enough water to cover the trimmings and fill the pot.

Add pan drippings.

Simmer on medium heat for 20 minutes.

Remove chicken trimmings from pot with strainer or slotted spoon and skim off any foam from the broth.

Add vegetables, seasonings, and shredded chicken to pot. Add additional water if necessary.

Simmer on medium heat for 20 minutes.

Serve hot with bread or crackers.

TIPS and TRICKS
Add a packet of chicken bouillon with the drippings to punch up the flavor.

For a thinner broth, leave out the vegetables (or cook them until they are very soft) and reduce the amount of shredded chicken. Use the broth in other recipes or serve in mugs.

To make chicken noodle soup, add noodles or pasta of your choice along with the vegetables.

Be creative with the spices. For instance, a dash of curry powder adds a unique flavor.

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 every day, especially those without hurricanes.

Stay connected on her blog and Facebook.

Baby, It’s Cold Outside

January 19, 2022 | Author Friend Promo, Cooking

from Sharon Ledwith

This is a fantastic soup to serve to your crew and freezes well. Salad, hard rolls, and wine (red or white) complete this meal! You can make it 24 hours ahead of time without the noodles and wait to add noodles when you reheat the soup to serve.

SAVORY SAUSAGE SOUP

1½ pounds sweet Italian sausage*
2 cloves garlic, minced
2 small onions, chopped
2 (16 ounce) cans whole peeled tomatoes
1¼ cup dry red wine
5 cups beef broth
½ tsp. dried basil
½ tsp. dried oregano
2 zucchinis, sliced
1 green bell pepper, chopped
3 tbsp. fresh parsley, chopped
1 (16 ounce) package spinach fettuccine pasta (or plain, whatever your heart desires)
Salt and pepper to taste

In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. If desired, instead of ground sausage, cut sausages in thin slices.

Sauté garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.

Cover, and cook on low for 4 to 6 hours.

Bring a large pot of lightly salted water to a boil. Break pasta into smaller pieces and drop into boiling water. Cook until al dente, about 7 minutes after the water returns to the boil. Drain water and add pasta to slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Serve topped with grated parmesan.

* Use ground sausage or links you’ve broken into bits or sliced thin.

This recipe can also be made on your stovetop. Follow the directions, but instead of the slow cooker, combine all your ingredients in your original pot. Simmer partially covered for 1 hour.

Give yourself a well-deserved break while your soup simmers. Sit back, prop up your feet, and open a book you’ve been meaning to read. Why not pick up one of The Last Timekeepers adventures, and peruse the latest mission with Treena and her time traveling cohorts?

Only a true hero can shine the light in humanity’s darkest time.

Fourteen-year-old Jordan Jensen always considered himself a team player on and off the field, until the second Timekeeper mission lands him in Amsterdam during World War Two. Pulled into the world of espionage, torture, and intolerance, Jordan and the rest of the Timekeepers have no choice but to stay one step ahead of the Nazis in order to find and protect a mysterious book.

With the help of the Dutch Resistance, an eccentric baron, Nordic runes, and an ancient volume originating from Atlantis, Jordan must learn that it takes true teamwork, trust, and sacrifice to keep time safe from the evils of fascism. Can Jordan find the hero within to conquer the darkness surrounding the Timekeepers? If he doesn’t, then the terrible truth of what the Nazis did will never see the light of day.

EXCERPT
“I wonder what else is down here.” Drake beamed his cell phone across the basement, hitting jars of jams, pickles, and relishes. His stomach growled.

Jordan pulled the cheese from his pocket and handed it to Drake. “Trade you for your phone.”

“Best. Trade. Ever.” Drake passed his phone to Jordan.

Jordan walked over and grabbed a jar of pickles off the dusty shelf. At least they wouldn’t arrive at the baron’s place hungry. He hoped his uncle had managed to stop Amanda’s bleeding. His hand tightened over the jar, the ridges of the lid cutting into his palm. A scrape from behind the shelves made Jordan jump.

“Hello?” he asked, pushing jars aside. He flashed the cell phone into the small, dark area.

“Who ya talking to, Jordan?” Drake asked with his mouth full of cheese.

“Shhh, Drake.” Jordan listened. Hearing nothing, he shrugged and turned back around.

“I thought I heard—” Jordan stopped and pointed the phone at Ravi. His jaw dropped. “A-Are you serious, Sharma?”

Drake spat out his cheese, snorting with laughter.

“Is there a problem?” Ravi asked, tying the bowtie of his tuxedo.

“You look like a penguin with attitude!” Drake slapped his knee.

“Say what you want, but I’m glad we didn’t hit the cleaners on the way to school now,” Ravi replied, pulling down his sleeves, “or else I wouldn’t have these dry clothes.”

Jordan chuckled. Suddenly, he heard a door creak open, followed by heavy footsteps squeaking down the stairs. Panicking, Jordan stuffed Drake’s phone in his track suit jacket’s pocket and waved Drake over by the shelves. Drake slipped behind Jordan just in time, before the small light bulb above the bottom of the stairs clicked on. Jordan swallowed hard. There, staring directly at Ravi was a portly man in a blood-stained apron. Tufts of blond hair sprouted from the sides of his balding head. His brown trousers were pulled up past his waist, making him resemble an evil garden gnome. In one of his hands, he held a huge butcher knife, its blade flecked with blood.

Wielding the knife, the man pointed at Ravi. “Who are you?”

Ravi licked his thick lips nervously. “The name’s Bond. James Bond.”

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, available through Mirror World Publishing, and is represented by Walden House (Books & Stuff) for her teen psychic 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, Google+, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books. 

 

Life Biting at You?

January 12, 2022 | Cooking

There comes a time when everyone needs a little comfort food. Lovely hot soup with fresh bread and a glass of wine always does it for me. Maybe this recipe will do it for you, too.

Cream of Asparagus Soup

2 lbs. fresh asparagus
6 cups chicken stock
7 tbsp. butter
½ cup flour
3 tbsp. shallots or scallions, chopped fine
¼ cup dry sherry
2 egg yolks
¾ cup heavy cream
2 tbsp. butter, softened
White pepper to taste*

Slice off the asparagus tips and set aside. Trim off ¼ inch or so from the bottom ends of the stalks and discard. Chop the rest of the spears into ½ inch lengths.

Use a medium-sized saucepan to bring the chicken stock to a boil. Drop in the tips and lower temp to medium-low or soft boil. Cook tips until just tender, 5 – 8 minutes. Drain the stock into a bowl and spoon the tips into another one.

Melt 5 tablespoons of butter in a 4 -5-quart saucepan over moderate heat. Stir in the flour. Lower heat and cook, stirring constantly, for 2 minutes. Be careful not to let this roux brown or the soup will be bitter.

Remove pan from heat, let cool 30 seconds or so. Pour in stock. Stir constantly with a whisk to thoroughly blend the stock and roux. Return pan to moderate heat and stir until this soup base comes to a boil, thickens, and is smooth. Lower the temperature and simmer gently.

Melt 2 tablespoons of butter in a large skillet. When the foam subsides, stir in the stalks and shallots. Toss them in the butter over low heat for 4 minutes or so. You only want to soften them so don’t allow them to brown. Stir this mixture into the soup base, add sherry, and cook, stirring occasionally, for 15 minutes or until asparagus is tender.

Purée soup in a blender or food processor. Pour into a strainer set over the pot. Stir with a spoon or spatula to extract soup from the pulp. Discard pulp.

Whisk the egg yolks into the cream. Stir in 5 tablespoons of hot soup at a time until you’ve added about ¾ cup. Reverse the process and slowly whisk the now-warm mixture into the soup.**

Bring soup to a boil over medium-high heat. Boil 30 seconds, stirring constantly. Remove the pan from the heat. Stir in the softened butter 1 tablespoon at a time. Taste and season with pepper if necessary. Add the asparagus tips.

Serve from a tureen or in individual bowls.

This recipe makes 6 bowls.

*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.
**This may seem like extra work, but if you don’t do it the yolks and cream will curdle.

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

Sloane

 

SOUP’S ON!

January 5, 2022 | Author Friend Promo, Cooking

by Helen Carpenter

Now that winter has arrived in the Northern Hemisphere, the human residents of Carpenter Country have started thinking about soup. And quackers too of course. My husband and I are duck fans and ducks generally show up in our neighborhood this time of year. However, much as we like both, we restrain ourselves from combining soup and quackers.

Speaking of combining things, did you know January is National Soup Month in the US? What we don’t understand is why April is national grilled cheese sandwich month. Those two celebrations belong together. Someone should right this wrong.

We think we’ll have soup while we work up a petition.

Won’t you join us in a bowl? It’s big enough for all.

Easy Potato Soup

1 tbsp. butter
4-5 potatoes, peeled and diced
Chopped or diced onion to taste
1 tbsp. cornstarch or flour
¼ cup water
2 cups water
1 cup milk (whole, evaporated, or 2%)
1 tsp. salt
1 packet chicken bouillon
Shredded cheese optional

Melt butter in 2-quart saucepan.

Add onions and potatoes and cook until soft (5-10 minutes).

Mix 1 tbsp cornstarch with ¼ cup water (pre-mixing prevents annoying lumps). Add cornstarch mixture, water, milk, salt, and bouillon to softened potatoes and onions in saucepan.

Bring to a boil, reduce heat and simmer 20-25 minutes.

Serve with a topping of shredded cheese and a chunk of fresh bread.

Bonus goodness:
Crave added richness? Substitute ½ cup whipping cream for half of the milk.

Are you a vegetable fan? Toss in the veggie of your choice, either frozen or fresh, when you add the milk and water. We like frozen carrots and corn. They add color and they cook right along with the potatoes.

Like things meatier? Put in leftover ham or chicken.

Bland potatoes? Mix in sweet pickle juice. Six teaspoons give the soup a little zing.

Want some zest? A ½ teaspoon dry mustard provides zip.

Need more soup? Add more stuff. The converse works too.

Fighting off vampires? Switch out the regular salt for a teaspoon of garlic salt. If you have a bad infestation, add ½ teaspoon crushed garlic to the soup and serve with a wood spoon.

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 .