Archive for the 'Cooking' Category

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

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Comfort Food Italian Style

June 23, 2021 | Author Friend Promo, Cooking

from Sharon Ledwith

An Italian dish full of sausage and veggies that’s guaranteed to put a smile on your face, and a napkin on your lap. The preparation takes about half an hour, with a bake time of 25 minutes, a setting time of 10 minutes, and serves ten of your hungriest family or friends. This hearty meal is ideal for those weekend warriors set to do some renovations at their home or cottage. Serve with a side salad, garlic bread, and your choice of wine, and you’ve got the makings of a trip to Italy without leaving the comforts of your home.

Potluck Penne and Sausage Casserole

16 ounces penne pasta

1 lb. bulk Italian sausage

1 tbsp. butter

1 tbsp. olive oil

1 medium onion, finely chopped

1 medium carrot, finely chopped

1½ tsp. dried oregano

1 tsp. salt

½ tsp. pepper

1 small zucchini, halved lengthwise and sliced

1 cup chopped fresh mushrooms

6 garlic cloves, minced

15 oz. tomato sauce

14 oz. pasta sauce with meat

2 cups shredded part-skimmed mozzarella cheese

Preheat oven to 350° F.

Cook pasta according to package directions for al dente; drain and transfer to greased 13 x 9 inch baking dish.

Fry sausage in a large skillet over medium heat until no longer pink, about 6-8 minutes, breaking into crumbles. Drain and remove from pan.

In same skillet, heat butter and oil over medium-high heat. Add onion, carrot, oregano, salt and pepper. Cook 5 minutes and stir frequently. Add zucchini, mushroom and garlic. Cook 6 – 8 minutes or until vegetables are tender. Be sure to stir often.

Add tomato sauce, pasta sauce, and sausage. Pour the mixture over pasta. Sprinkle with cheese.

Cover casserole with foil coated with cooking spray. Bake 10 minutes. Uncover. Bake until golden brown and cheese is melted, 15-20 minutes longer. Let stand 10 minutes before serving.

Once dinner is done, and you’ve had your last sip of wine, I’m sure you’ll be ready to escape into your living room for some much-needed quiet time. Why not make a cup of tea, then relax with one of my books? May I suggest a nostalgic visit to Fairy Falls or perhaps go back in time with The Last Timekeepers? Just remember to breathe once in a while as you’re being led on a bumpy, unpredictable ride along with my characters.

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…

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.

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

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.

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BEYOND THE SIMPLE BIO

June 16, 2021 | Author Friend Promo, Cooking

from Leigh Goff

I am a young adult author with type 1 diabetes. Why is that little fact important? Maybe it isn’t, but it has shaped me as a writer, a mother, and a person, whether I wanted it to or not. I didn’t by the way. I have never shared this publicly as I am a very private person. However, this is important because I’m not the only person dealing with type 1. You see, my younger brother had been diagnosed at the age of fifteen with the same disease. I watched how it ravaged his body over a short period of time. I saw firsthand how it attacks—one tiny blood vessel at a time until there’s nothing you can do to reverse the damage. I also remember quite clearly my mother being afraid to help him. He was on his own and terrified.

Eight years after his passing, I was thirty-one, active, slender and continuing to lose weight even though my weekly running had slowed. I had developed an unquenchable, burning thirst, my fairly good vision was growing blurry, and my strong legs were cramping in the middle of the night. I knew in my heart what it was. I’d seen the symptoms in my brother a decade earlier. After three months of denial, I went to the hospital where I was diagnosed with what the doctors’ thought was type 2 diabetes. They explained I was too old to have type 1.

However, I was running twenty miles a week. I kept asking myself, “How could it be type 2?” My husband told me he could see how thin I’d gotten and was concerned the doctors were wrong. They insisted and put me on an oral medication that clearly wasn’t going to work. It didn’t. The antibody test came back positive and the fact was, my immune system had turned on me. The insulin producing cells in my pancreas were destroyed and would never return.

It was a death sentence as far as I knew. I, too, was terrified. I had a husband and two young children. I had a life I wanted to live for as long as I could. I knew the chronic disease would kill me, if I let it. If I let it. So, I committed to not let it destroy me like it had with my brother. I’m not kidding. I was scared to death, but the disease that had taken him wasn’t going to take me.

I went to my medical appointments, feeling so desperately alone. I also went to support meetings at my local hospital, which were actually the opposite of support. There I met with fellow type 1 patients who had refused to accept the disease and its mighty power and that scared the hell out of me. They hadn’t seen what the monster could do. After two meetings, I never went back. They seemed to be in denial and denial was not an option for me. If I encountered another type 1 at a social event, I latched onto them like they were a life raft, but none of them seemed to be on the same path as myself. I acknowledge that everyone with the disease has to come to terms with it on their own and figure out their own plan.

My plan was to respect the monster, and in return my diligence would keep the monster at bay so as to allow me to live as normally as possible. Day by day. Some days great. Some not so great. But good health was and continues to be my goal.

I started my healthcare regimen with old-fashioned syringes and vials, moved on to insulin pens, and finally graduated to wearing top-notch medical equipment in the form of an insulin pump and a CGM (Continuous Glucose Monitor) in one of arms (I switch it to the other arm every ten days). After almost twenty years, the last ten with tubes and gadgets attached to me, I’m pleased to say I have no blood vessel damage to my eyes or kidneys. This is my life. For the rest of my life, but I’m thankful to have the technology to maintain my good health and I’m most thankful for the years my brother didn’t have.

Am I scared? Every single day I wake up summoning courage to face the day. Type 1 is truly a monster that never quits. I’ve dealt with other beasts in my life, some of them in my own family, but this monster is a killer waiting to snatch another victim. However, like in a fairytale the point of a monster is that it is meant to instill fear and test the hero. Will the hero face her fear and defeat the it? In my own story, I have faced my fear, my greatest fear, but until they find a cure for type 1 diabetes, I won’t be able to defeat it. In the meantime, I will continue to battle it every single day with strength and steadfastness.

As far as writing, I’d love to craft a story that features a character with type 1. In the meantime, I am inspired by caffeine, enchanted spells, and unforgettable, star-crossed fates. Although I’m terrible at casting any magic of my own, I am descended from an accused witch, Elizabeth Duncan of Virginia, who went to trial in 1695 for charges including bewitching livestock and causing birds to fall from the sky. That’s pretty cool, right?

I am currently taking a charcoal drawing class and golf lessons to bring some new experiences to my writing. We’ll see how that goes! I have three published young adult novels, I am a member of SCBWI, and I graduated from the University of Maryland.

At present, I am working on a manuscript about a teen witch, Abigail, fighting for her right to practice witchcraft in a conservative southern town with a history of burning witches. As she finds herself irresistibly drawn to the tale of the Silver Moon Witch, trouble begins to find Abigail who’s discovering the witch’s story has dangerous parallels to her own life, especially when someone is watching, waiting to toss a match.

THE CHEESIEST SPINACH CASSEROLE

This is a healthy, low carb casserole that I enjoy making and it doesn’t raise my blood sugar levels!

20 oz. frozen spinach, thawed and squeezed dry

4 oz. cream cheese, cut into small cubes

1½ cups shredded Monterey jack cheese

6 slices bacon, fried and crumbled

4 large eggs, beaten

¼ cup butter, melted

2 cloves garlic, minced

½ tsp. salt

Preheat oven to 350 degrees.

Add all of the ingredients to a large mixing bowl and stir well to combine.

Spread mixture into an 8×8 baking dish and bake for 35-40 minutes or until the edges are golden and the center is set.

Serve immediately.

Recipe from THAT LOW CARB LIFE

Here’s a little from my latest novel to peak your interest.

Koush Hollow

Where bayou magic abounds and all that glitters…

is deadly.

After her father’s untimely death, Jenna Ashby moves to Koush Hollow, a bayou town outside of New Orleans, dreading life with her wealthy mother.

As the sixteen-year-old eco-warrior is introduced to the Diamonds & Pearls, her mother’s exclusive social club, she comes to the troubling realization that secrets are a way of life in Koush Hollow.

How do the Diamonds & Pearls look so young, where does their money come from, and why is life along the bayou disappearing?

As Jenna is drawn into their seductive world, her curiosity and concerns beg her to uncover the truth. However, in this town where mysticism abounds and secrets are deadly, the truth is not what Jenna could have ever imagined.

EXCERPT

Hayden shook his head. “I shouldn’t expect someone like you to care.”

“Like me? I’m not so different from you.”

He cocked his hands on his hips and stared into my eyes. He concentrated, searching for something. “Jenna, what if that were true? How would that fly with your Pearl friends?”

“What are saying?”

“The night of the beach party—you stayed under the water for minutes. I thought you were drowning.” His gaze lowered to my mouth, sending a warm flutter of butterflies inside me. “Maybe you’re more like me than you ever thought possible.”

Surprised, I pressed a hand to my stomach. I glanced back at the yacht club. “I-I have to go.” I stumbled into a walk. My mind raced. What was that look he gave me?

He followed after and grabbed onto my hand. Lightning flickered from his touch and ignited my nerves. The shiver ran the length of my arm and down to my toes. My heart raced. I turned and looked at him. I wanted to feel his eyes on my mouth again.

He held me fixed in his gaze. “Promise me if you decide to become a pearl girl, you’ll do it as an informed person.” His tone was deadly serious.

Right there, I felt the weight of his concern. I dropped my gaze. “Hayden, I’m too smart to be a part of something that is ethically bankrupt and environmentally dangerous, if that’s what you’re worried about.”

“Don’t let them change you into one of them.”

I touched my hand to his cheek and traced the line of his jaw. “Do you think my mother and her friends are really part of a pollution conspiracy and a murder cover-up?” I asked referring to his childhood recollection. “Do you think I’d ever want to be a part of that?”

He considered my argument for a brief second. “This is bigger than you, Jenna. It will suck you in, if you let it.”

Mama appeared behind me, interrupting the discussion. “Everything okay here?”

“Fine.” I breathed in and out as quietly as I could, waiting for my racing heart to settle down. “Hayden, this is my mother, Dr. Crossland. Mama, this is Hayden Black. We’re classmates and we were discussing a history assignment.”

She dissected him with her eyes and everything about her expression told me she did not approve.

BUY LINKS

Parliament House Press

Amazon

Leigh Goff is a young adult author with type 1 diabetes who is inspired by caffeine, enchanted spells, and unforgettable, star-crossed fates.

Although she’s terrible at casting any magic of her own, she is descended from the accused witch, Elizabeth Duncan of Virginia, who went to trial in 1695 for charges including bewitching livestock and causing birds to fall from the sky.

You can find more information at www.LeighGoff.com and follow her on Facebook and Twitter.

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CELEBRATE DAD

June 9, 2021 | Cooking, Holidays, Uncategorized

Father’s Day is June 20 this year. Show dad some love with this flavorful dinner fit for a king and definitely enjoyed by the queen and all the princes and princesses. Easy to make and oh, so good.

MENU

Grilled Sirloin Steak

Twice Baked Potatoes

Sautéed Mushrooms

Caesar Salad

Dry Red Wine – Burgundy

Grilled Sirloin Steak

Sirloin steak, cut 1 – 1½ in. (2.50 – 3.80cm) plan ¾ lb. (375g) per person

1 cup (240ml) garlic infused oil (recipe below) or 1 cup (240ml) olive oil and 3 lg. garlic cloves, sliced

½ cup (120ml) dry red wine

2 tbsp. (30ml) basil

2 tbsp. (30ml) oregano

Cut slits in fat around the meat so it doesn’t curl when cooked.

Combine all ingredients into a plastic bag or glass bowl. Marinade 5 – 12 hours in fridge. Sirloin can be tough. A long marinade is needed to make the meat tender and juicy.

Remove meat from fridge 1 hour before grilling.

Preheat grill on medium-high.

Pat meat dry. Discard marinade. Place steak on grill and close lid.

Grill first side 4 – 5 minutes. Turn meat (you only turn meat once) and final grill the second side as listed:

2 – 3 minutes rare

3 – 5 minutes medium-rare

5 – 7 minutes medium

6 – 9 minutes medium-well

Garlic Infused Oil

This is a wonderful oil to sauté vegetables or fry meat and poultry. It’s especially good to swipe a thin coating on burgers before frying or grilling.

2 cups (450ml) good quality olive oil

5 garlic cloves, peeled and sliced

Drop garlic into a glass bottle or jar. Pour in oil. Cover tightly.

Set the bottle on your counter, away from the sun, for at least three days before you use it. Remove garlic after 5 days and discard. The flavored oil is good for two months.

This method works well with all herbs. Be sure to cover the herbs with oil so they don’t mold.

Twice Baked Potatoes

The amounts of the following ingredients are left up to your taste, but don’t be sparing if you want great flavor.

1 baking potato per person

Olive oil

Butter

Extra sharp cheddar cheese, grated

Sour cream

Freshly ground pepper to taste

Paprika

Preheat oven to 400° F (200°C).

Wash potatoes under cool water. Pat dry. Rub skins with a little olive oil. Make a small slit across their tops. Lay on a cookie sheet. Bake 1 hour or until a toothpick is easily inserted.

Combine butter, cheddar cheese, sour cream, and pepper into a small bowl.

When potatoes are tender, lay them on a cutting board and slice them in half. They’ll be very hot so use pot holders for this. Scoop the pulp into the above mixture. Be careful not to rip the skins. Whip the mixture well.

Refill the shells and set them back on a cookie sheet. Sprinkle with a little paprika for color.

Stop here if you plan to serve the potatoes the next day. Cover with cling wrap and refrigerate. Remove from the refrigerator at least one hour before baking.

No matter which option you use, preheat reheat oven to 325° F (160°C).

Bake uncovered 25 – 30 minutes. You only want to heat the potatoes so don’t overdo the baking time.

Sautéed Mushrooms

8 oz. (250g) 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 paper towel to remove bedding soil. Slice them in half lengthwise if medium or into thirds if large.

Over medium heat dribble 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.

Caesar Salad

1 egg, coddled
1 lg. clove garlic
½ tsp. (2.5ml) anchovy paste
Freshly ground pepper to taste
1 tbsp. (15ml) lemon juice, preferably fresh
3 drops white vinegar or as close to as possible
¼ cup (60ml) olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup (37g) Parmesan cheese, grated

1 bag croutons, optional

Remove egg from refrigerator well before assembling all other ingredients on your counter. Eggs cook better for any recipe when at or close to room temperature.

Fill a small saucepan with water and bring to a boil. Place egg in water and boil 2 minutes. This process is called coddling. Rinse under cold water, crack shell, and then scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.

In a large glass or wooden serving bowl, mash garlic with a spoon and fork into coarse pieces. Rub pieces against the sides of bowl to spread the oil they have released.

Add anchovy and pepper. Mix well. Pour in lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in olive oil until the dressing thickens. Remove this mixture from your bowl and set aside to use right before serving.

Tear lettuce into bitesize pieces. Add to salad bowl. Pour in some of the dressing. Toss well. Add more dressing if the lettuce looks too dry. Sprinkle on ¼ cup (28g) or so of Parmesan. Toss again.

Arrange salad on individual chilled bowls or plates. Sprinkle with remaining Parmesan and croutons. Serve immediately.

For a larger salad, increase ingredients proportionally, but do not exceed two eggs.

These recipes plus many more fun holiday menus are available in my Recipes to Cook Holidays Extraordinaire cookbook.

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An Old Family Recipe

June 2, 2021 | Author Friend Promo, Cooking

from C.D. Hersh

Donald’s mother created this easy recipe that soon became a family favorite. While we can neither confirm or deny if this particular sweet kept the folks together, they were married for 62 years. Dad was never hungry after he ate nor complained about mom’s cooking.

CALICO FUDGE
⅔ cup milk
1½ cups granulated sugar
¾ cup brown sugar
Pinch of salt
2 tbsp. butter
4 tbsp. peanut butter
12 marshmallows, cut into pieces

Cook milk, sugars, and salt to soft ball stage. Remove from heat.

Add butter and peanut butter. Beat until creamy.

Lay marshmallows one inch apart in a greased pan. Pour fudge over the marshmallows.

Cut into squares when cold.

Here is a little about our paranormal series, The Turning Stone Chronicles.
We hope you enjoy it.

Three ancient Celtic families. A magical Bloodstone that enables the wearers to shape shift. A charge to use the stone’s power to benefit mankind, and a battle, that is going on even today, to control the world. Can the Secret Society of shape shifters called the Turning Stone Society heal itself and bring peace to our world? Find out in the series The Turning Stone Chronicles series.

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 look 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.

Social Media Info:Website Soul Mate Publishing Facebook Amazon Author Page Twitter

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For a Happy Life, Feed Your Man

May 26, 2021 | Author Friend Promo, Cooking

from C.D. Hersh

They say the way to a man’s heart is through his stomach.

Image by Michael Sylvester from Pixabay

At age 18, I (Catherine, the C of C.D. Hersh) decided to cook a dinner for my then boyfriend to show off my homemaking abilities. It was something you did way back then. I planned a four-course dinner to cover all the basics of a meal. I served him two sets of appetizers: shrimp cocktail with homemade cocktail sauce and bacon wrapped hot dogs. A big salad, an entrée and two vegetables, and poached pears drizzled with chocolate sauce for dessert rounded out the meal.

I’ve long since forgotten exactly what I served for the middle portions of the meal because the beginning of the dinner was so spectacular that it is burned in both our memories. The shrimp cocktail was a huge success. I lined the pedestaled dessert cup with lettuce leaves, piled a generous amount of the homemade cocktail sauce in the center and carefully laid the curved shrimps around the edge of the dish. The presentation was exquisite. He was all smiles as he ate my offering.

The next appetizer up was the bacon wrapped hot dogs (recipe below). You could use little smokies or sausages, but hot dogs were the choice that day. I carefully wrapped each hot dog in a strip of bacon, cut them into bite-sized pieces (because a savvy hostess would never serve an entire hot dog as an appetizer), and laid them on a baking rack. The bacon kept falling off. So I hunted for something to skewer the strips of meat to the hot dogs. I finally found a box of toothpicks, or rather a few toothpicks, in the pantry. I counted the number of hot dog pieces I had and then how many toothpicks I had. I was woefully short on toothpicks. So, like any frugal cook, I broke the toothpicks into the number of pieces I needed and carefully stuck them into the hot dogs, making a mental note to remove the skewers before serving. I popped the hors d’oeuvres in the oven and went back to work preparing the rest of the meal.

Then the oven timer rang, I removed the appetizer from the oven, put the next course in to finish cooking, checked that none of the pots were boiling over, plated the hot dogs and proudly presented them to my boyfriend who was in the living room watching television.

“Yumm,” he said. “This looks good.”

Pleased that I hadn’t burned them and that they looked appetizing, I picked up the empty shrimp cocktail dish—which look like it had been licked clean—smiled, and returned to the kitchen. A bit later I returned to the living room to retrieve the hotdog platter. My boyfriend had eaten every single hors d’oeuvre.

As I looked down at the platter my stomach dropped to the floor. “Where are the toothpicks?” I asked anxiously.

“Toothpicks?” he said. “You had toothpicks in them?”

“Yes, to hold on the bacon.” By now my heart was racing. “Did you throw them into an ashtray or the waste basket?” I glanced at the ever-present ashtray sitting beside the sofa. It was empty. So was the wastebasket.

He put his hand to his throat and massaged it. “I thought they were a bit crunchy.”

“You ate them?” I asked in terror.

“You didn’t take them out?” he responded. “Why weren’t they sticking out of the hot dogs?”

I looked at him in dismay. “I didn’t have enough to put in all the hors d’oeuvres, so I broke them into smaller pieces. I must have forgotten to remove them. Oh. My. Gosh! I fed you toothpicks! What if they rip up your stomach or intestines? I may have killed you! I’m soooo sorry.”

He took my accidental murder attempt with great aplomb. “Don’t worry,” he assured me. “I chewed them up real good.”

His assurance didn’t make me feel much better. “Do you want the rest of the meal, or should we go to the emergency room?”

“What are you serving me?”

I told him the menu, and then added, “With no toothpicks in sight. I’ve used them all up on the appetizer.”

“I’ll eat,” he replied. Then we both broke out in gales of laughter. But I kept a real close eye on him for a few days just to be sure.

That boyfriend was Donald (the D of C.D. Hersh), the same man I married a few years later. He didn’t die. I wasn’t indicted for murder, and we’ve lived happily-ever-after for half a century. Occasionally, I serve him a burnt offering, which we laugh about, but I never, never, never break a toothpick for use in meal prep. I can’t even pick one up without remembering that first meal I cooked for him.

I learned an important lesson that day—for a happy life, don’t kill your future spouse.

For your eating pleasure here’s a version of the hotdog hors d’oeuvres, using whole toothpicks.

Bacon Wrapped Hotdog Hors d’oeuvres

4 hotdogs

4 slices lean (center cut) bacon, thin slices

2 slices American cheese (optional)

Toothpicks (WHOLE)

Preheat oven to 400° F.

Cover a rimmed baking sheet with foil and lay a cookie rack over it.

Wrap one slice of bacon around each hotdog. Secure with WHOLE toothpicks at ends and middle. Place hot dogs on cookie rack.

Bake for 10-15 minutes, turn hotdogs. Bake another 10-15 minutes or until bacon has cooked and crisped.

If using cheese, cut each slice in half and lay a half slice over hot dog and leave in oven until cheese begins to melt.

Remove from oven and cut hotdogs into bite-sized pieces.

REMOVE TOOTHPICKS.

Tip: Cooking the hotdog whole means you won’t need as many toothpicks and will help ensure you don’t puncture your beloved’s intestines when he accidently eats them because you forgot to remove the tiny wooden skewers. ☺

Please allow us to introduce you to our paranormal suspense series The Turning Stone Chronicles.

The Promised One (The Turning Stone Chronicles Book 1)

Blood Brothers (The Turning Stone Chronicles Book 2)

Son of the Moonless Night (The Turning Stone Chronicles Book 3)

The Mercenary and the Shifters (The Turning Stone Chronicles Book 4)

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.

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.

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A Bit of Heaven

May 19, 2021 | Author Friend Promo, Cooking

from Sharon Ledwith

A real crowd pleaser at small gatherings such as book clubs or intimate bridal and baby showers, this chocolatey, sweet treat will tempt even the most disciplined of us. If cherry is your go-to fruit that makes your mouth think you’ve swallowed a piece of heaven, then read on if you dare to concoct this sinful chunk of bliss.

CHOCOLATE CHERRY CHUNK LOAF

A bit of butter for greasing the loaf pan

1¼ cups + 1 tsp. all-purpose plain flour

¼ cup cocoa

2 tsp. baking powder

¼ tsp. salt

¾ cup granulated or caster sugar

1 cup cherry yogurt

3 large eggs lightly beaten

1 tsp. vanilla

½ cup mild vegetable oil

1 cup cherries

¼ cup sweet chocolate chips

1 cup walnuts, chopped, use less if you prefer

Preheat oven to 350° F (175° C or 165° for fan ovens, Gas Mark 4).

Grease a 2 lb. (8 ½ x 4 ¼ x 2 ½ inch) loaf pan.

Remove the pits from the cherries and cut each one in half. Place cherries in a small bowl, sprinkle the 1 teaspoon flour over top and toss gently.

Sift 1¼ cups flour, cocoa, baking powder, and salt into a medium bowl.

Stir in sugar, chocolate chips, and walnuts. Set dry ingredients aside.

In a large bowl, whisk together yogurt, eggs, vanilla, and oil.

Add yogurt mixture to dry ingredients. Beat with a wooden spoon until all the flour is mixed in and the batter is smooth.

Gently fold in the flour-coated cherries.

Pour batter into prepared loaf pan. Bake for 40-50 minutes or until cake tester inserted in the center of the cake comes out clean.

Cool in pan for 20 minutes, then remove cake and place it on a wire rack to cool completely.

THE GLAZE

1 cup icing sugar, confectioner’s sugar

2 tbsp. maraschino cherry juice

1 tbsp. water

Drop of pink food coloring, optional

Pour icing sugar into a bowl. Whisk in maraschino cherry juice.

Gradually whisk in water, a drop or two at a time, until a smooth, drizzle-able consistency is reached.

Whisk in the food coloring, if using.

While you’re waiting on your loaf to bake and cool, how about taking a break by delving into one of my books? May I suggest a visit to Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, either series will entertain and engage, pulling you into another time and a different place.

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

Mysterious Tales from Fairy Falls Teen Psychic Mysteries…

Welcome to Fairy Falls. Expect the unexpected.

The Last Timekeepers Time Travel Adventures…

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

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Mr. Right & a Chicken Dinner

May 12, 2021 | Author Friend Promo, Cooking

from Leigh Goff

How do you know he’s the one? I’m a firm believer in one’s intuition. It’s the hidden sense that isn’t based on logic, but comes to us in rare moments of need. Call it a gut-feeling that many of us have had. It’s an understanding that comes from within and there’s no need to question it. I’m speaking from experience so when your inner voice says he’s a good guy, it might be worth listening.

In my latest novel, Koush Hollow, Jenna fall for the local bad boy, but he isn’t so bad once she gets to see him more clearly. He’s passionate about the bayou, he cares about Jenna because he see beyond her troubling environment, and he’s honest in how he speaks. Ultimately, he makes Jenna want to be a better person and to strive to be more than a Pearl in her mom’s superficial social club.

Here are my top five signs that he’s the one for you and if these signs aren’t obvious and your intuition isn’t talking, I’ll try to explain.

1- He’s interested. He makes romantic gestures to let you know he’s into you. He sends you a bouquet of your favorite flowers. He leaves notes on your car windshield to cheer you up. He holds your hand when he senses you’re nervous. This means he isn’t afraid to show you that he wants more time with you.

2- He makes you laugh. Laughter is one of life’s simple pleasures. It could be a funny comment he makes when you wake up, or a silly joke he tells your friends over pizza. He’s a funny guy and he looks at life with a great sense of humor. He makes you want to spend time with him. It’s another sign that he’s interested in you. What’s not to like about that?

3- He remembers what you like. This is a gimme. You mentioned your favorite flavor of ice cream months ago at a Christmas party, surrounded by friends and loud music. You didn’t even know he heard you. Then, when you least expect it and you’re hiding at home with a terrible sore throat, he shows up with a pint of blueberry cheesecake gelato and you know this guy is something special.

4- He’s a good communicator. He makes good eye contact, he listens, and he asks questions. He doesn’t let you walk away from an argument without resolution. He knows it’s healthy to have different opinions, but it’s really healthy to talk them through and meet somewhere in the middle, and if that’s not possible, he’s okay to agree to disagree. Life gets tough and you need someone with good communication skills.

5- He makes you want to be a better person. You watch how he interacts with children, animals, and waiters and his kindness inspires you to be a bit more patient, smile more, or give a bigger tip, if you can afford it. He makes the world a better place to live in and you want to be by his side doing the same thing.

Here is my Hope Chest Recipe just so you’re ready when the right he walks into your life.

Mr. Right’s Chicken Dinner
1 Whole chicken plus 2 chicken breasts
1 Pepperidge Farm Herb Seasoned Classic Stuffing
1 stick of butter
1 can of Campbell’s Cream of Chicken
1 can of Campbell’s Cream of Mushroom
2 cans of chicken broth

Preheat oven to 350° F.

Boil chicken and breasts for 20-30 minutes. Shred meat from the bone.

Melt butter in a pot, then add stuffing mix.

In a separate pot, add soups and broth and heat.

Use a 9 x 13 dish to layer half the stuffing on bottom, shredded chicken, soup and finally the remaining stuffing.

Cover dish with foil and then bake 20 minutes. Uncover and bake an additional 20 minutes.

Here’s a little from my book to peak your interest.

Koush Hollow

Where bayou magic abounds and all that glitters…

is deadly.

EXCERPT

Hayden shook his head. “I shouldn’t expect someone like you to care.”

“Like me? I’m not so different from you.”

He cocked his hands on his hips and stared into my eyes. He concentrated, searching for something. “Jenna, what if that were true? How would that fly with your Pearl friends?”

“What are saying?”

Surprised, I pressed a hand to my stomach. I glanced back at the yacht club. “I-I have to go.” I stumbled into a walk. My mind raced. What was that look he gave me?

He held me fixed in his gaze. “Promise me if you decide to become a pearl girl, you’ll do it as an informed person.” His tone was deadly serious.

“Don’t let them change you into one of them.”

He considered my argument for a brief second. “This is bigger than you, Jenna. It will suck you in, if you let it.”

Mama appeared behind me, interrupting the discussion. “Everything okay here?”

She dissected him with her eyes and everything about her expression told me she did not approve.

BUY LINKS

Parliament House Press

Amazon

Leigh Goff is a young adult author with type 1 diabetes who is inspired by caffeine, enchanted spells, and unforgettable, star-crossed fates.

You can find more information at www.LeighGoff.com and follow her on Facebook and Twitter.

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A TREAT FOR MOM

April 28, 2021 | 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.

FIESTA TIME!

April 21, 2021 | Cooking

Many people believe Cinco de Mayo is Mexican Independence Day. Nope, that is actually September 16. May 5 celebrates the Battle of Puebla which was Mexico’s victory over France in 1862. Another interesting fact – Americans celebrate Cinco de Mayo more than the people in Mexico.

I met a wonderful lady in the Hispanic aisle when I was shopping for these ingredients. Lydia literally took me by the hand and taught me a great deal in just a few minutes especially about tortillas and refried beans which I’m sharing with you. I am thankful for Lydia and the time she spent with me.

MENU

Guacamole & Tortilla Chips

Beef Tacos

Flour Tortillas

Rice with Tomatoes and Onion

Refried Beans

Mexican Beer – Corona, Dos Equis, Modelo, Tecate

Guacamole

This dish can be made hours in advance of your dinner and stored in the fridge.

2 lg. ripe avocados

1 tbsp. (15ml) onion, chopped fine

5 drops Tabasco sauce

1 med. tomato, peeled and chopped

⅛ tsp. (.60ml) cumin

⅛ tsp. (.60ml) garlic powder

Freshly ground pepper to taste

Cut avocados in half. Lift out pits and save. Scoop out avocado from shell and place into a glass bowl. Mash with a fork. Stir in remaining ingredients.

Taste for seasoning and adjust to suit you.

Place guacamole into a serving dish. Bury at least one pit into the dip. This helps keep the avocado from turning black. Cover with cling wrap and refrigerate until ready to serve.

Serve with tortilla chips.

Photo by The BlackRabbit on Unsplash

Beef Tacos

1 lb. (500g) 90% lean ground beef

½ med. onion, chopped

1 cup (250ml) canned tomato sauce

2 tsp. (10ml) chili powder

½ tsp. (2.5ml) garlic powder

½ tsp. (2.5ml) dried oregano

½ tsp. (2.5ml) paprika

½ tsp. (2.5ml) ground cumin

½ tsp. (2.5ml) cayenne

Freshly ground pepper to taste

Preheat oven to 220° F (100°C).

Brown beef in a large skillet set over medium heat. Be sure to stir and break up clumps. Stir in onion and cook 3 – 4 minutes.

Pour tomato sauce over meat mixture. Sprinkle on spices. Stir well. Cook 5 – 8 minutes longer, stirring often.

Pour into an ovenproof dish. Set in oven until ready to serve.

Flour Tortillas

1 package store bought flour tortillas

When you return home open the package, separate tortillas and lay directly onto your kitchen counter for 10 – 15 minutes. Restack tortillas, wrap lightly in a paper towel. Replace them in their original package, seal, and refrigerate until ready to use.

Heat a flat skillet over medium heat. Lay in a tortilla and warm for a minute or so. Turn. Fold tortilla in half. You now have a perfect taco shell.

Lay shells on a plate and serve.

Rice with Tomatoes and Onion

¼ cup (60ml) olive oil

1 med. onion, sliced thin

2 cups (200g) rice, not instant

2 cups (450ml) chicken stock, not broth

2 cups (450ml) water

14½ oz. (411g) can diced tomatoes

Heat oil in a large saucepan set over moderate heat. Swirl oil to coat pan bottom. Add onion. Cook, stirring constantly, for about 5 minutes or until onion is transparent but not brown.

Pour in rice. Stir well for 2 – 3 minutes to coat all the grains. Do not let the rice brown or the dish will be bitter.

Stir in stock, water, and tomatoes. Bring to a boil. Cover pan and reduce heat to a simmer. Cook for 20 minutes or until rice absorbs all the liquid.

If need be, keep rice warm in a low oven until you’re ready to serve.

Refried Beans

1 can refried beans*

2 strips bacon

Scoop beans into a microwaveable bowl.

Fry bacon until crisp. You want to render as much fat out as possible. Eat the bacon (no joke) and then stir the rendered fat into the beans.

Depending on how powerful your microwave is, heat for 1 – 2 minutes before serving.

* Buying canned beans is much easier than using dried pinto beans for this dish and probably better tasting. Be sure the can reads Authentic Refried Beans. La Preferida is the brand Lydia recommended. She was right. It was delicious as it has bits of bean in it instead of just being a heavy paste.

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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Archive for the 'Cooking' Category

Celebrate National Fried Chicken Day July 6

Comfort Food Italian Style

BEYOND THE SIMPLE BIO

BUY LINKS

Parliament House Press

Amazon

CELEBRATE DAD

An Old Family Recipe

For a Happy Life, Feed Your Man

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A Bit of Heaven

Mr. Right & a Chicken Dinner

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Parliament House Press

Amazon

A TREAT FOR MOM

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FIESTA TIME!

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