Archive for the 'Cooking' Category
Piping Hot and Satisfying
January 24, 2024 | Author Friend New Releases, Cooking
from Vonnie Hughes
This soup tastes great and is sure to be a crowd pleaser.
MINESTRONE SOUP
1 tbsp. butter
4 slices bacon, chopped or ½ lb. gravy beef, minced/ground
1 onion, chopped
½ lb. fresh tomatoes or 1 jar/can, chopped
1 carrot, scraped and chopped
1 potato, peeled and chopped
2 sticks celery or other seasonal vegetable, chopped
½ cup haricot beans that have been soaked overnight
3 tbsp. macaroni
3 tbsp. rice
3 tbsp. spaghetti
½ tsp. salt
Pepper to taste
Melt butter in a frying pan. Add bacon or meat and fry until crisp. Stir in onion and tomatoes.
Carefully pour mixture into a slow cooker or pressure cooker. Fill pot halfway with water. Stir in remaining ingredients.
Cook 2 hours in slow cooker or 15 minutes in pressure cooker.
Here’s a little from my latest romantic suspense. I hope you enjoy it.
Who can you trust if you can’t trust your own mother? Through the clammy fog, Celie Francis hears the chilling message. “I know who you are, Celie. I know where you live.” And in the terrifying aftermath she reconnects with her dysfunctional family in ways she had never imagined.
BLURB:
Abused and abandoned as a child, Célie Francis knows better than to trust anyone. But after she witnesses a murder, she’s placed in the Unit “New Zealand’s witness protection program” where she’s expected to trust strangers with her life.
It’s psychologist Brand Turner’s job to ease witnesses into their new identities, not to protect them, but Célie stirs feelings in him that are far from professional. When it appears someone is leaking critical information that could endanger Célie, Brand will do anything to protect her. But first he has to convince her to trust him.
Adrift in a frightening world, Célie would like to believe the handsome psychologist is everything he seems, but as witnesses are murdered and danger swirls around them, Célie must decide “can she trust Brand with her life?
BUY LINKS
Vonnie Hughes is a multi-published author in both Regency books and contemporary suspense. She loves the intricacies of the social rules of the Regency period and the far-ranging consequences of the Napoleonic Code. And with suspense she has free rein to explore forensic matters and the strong convolutions of the human mind. Like many writers, some days she hates the whole process, but somehow she just cannot let it go.
Vonnie was born in New Zealand, but she and her husband now live happily in Australia. If you visit Hamilton Gardens in New Zealand be sure to stroll through the Japanese Garden. These is a bronze plaque engraved with a haiku describing the peacefulness of that environment. The poem was written by Vonnie.
All of Vonnie’s books are available on The Wild Rose Press and Amazon.
Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.
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Home-Style Dinner in a Bowl
January 12, 2024 | Author Friend Promo, Cooking
from Sharon Ledwith
This one-pot Ham and Split Pea Soup is tremendously heart-warming and comforting, and absolutely ideal to make with that leftover holiday ham. Healthy and delicious this hearty soup is loaded with tender split peas, tasty ham, and lots of veggies for lunch or dinner! Soak the split peas the night before for a total of 10 hours before you begin. With a prep time of 15 minutes and a cook time of 2 hours, 5 minutes, this mouth-watering ‘meal in a bowl’ serves 6 of your closest pod members and freezes easily. Perfect for those looking to shed those pounds and want to eat healthier. I’d say that’s a win-win, wouldn’t you?
Home-Style Ham and Split Pea Soup
2 cups dried split peas, green or yellow2 tsp. olive oil
1 large onion, chopped
3 ribs celery, chopped
2 medium carrots, peeled and chopped
3 cloves garlic, minced
4 cups chicken broth, low sodium or no sodium added
4 cups water
1 bay leaf
½ tsp. dried thyme
Salt and pepper to taste1
½ pounds meaty ham bone or ham shanks
Soak the split peas. Add the split peas to a pot and cover with 2 quarts of cold water. Soak overnight.
Sauté vegetables. Heat the olive oil in a large pot over medium heat. Add the onion, celery, carrots, and cook for about 3 to 5 minutes until the vegetables soften and the onion is translucent. Add the garlic and sauté for another 30 seconds or until aromatic.
Add remaining ingredients. Pour in the chicken broth, water, and stir. Add the split peas, bay leaf, dried thyme, and ham bone. Bring to a boil over medium-high heat then reduce the heat to low. Cover and simmer for about 1 ½ hours.
Finish the soup. Carefully remove the bone from the soup, cut off the meat, and dice it. Return the meat back to the soup. Cook on low for another 30 minutes or until soup has thickened. Discard bay leaf and serve.
NOTES:
Always rinse your peas thoroughly before soaking or cooking to remove any dirt particles.
If it looks like your soup is too watery, remember the longer it cooks, the thicker it gets.
Add a little smoked paprika to the soup to enhance the smokiness of the ham.
If you don’t have enough ham, add some cooked bacon to amp up the flavor.
This soup can be kept refrigerated for about a week, or frozen for up to 3 months.
While you’re waiting on your soup to cook, 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:
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.
Mysterious Tales from Fairy Falls Teen Psychic Mysteries…
Imagine a teenager possessing a psychic ability and struggling to cope with its freakish power. There’s no hope for a normal life, and no one who understands. 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…until mysterious things start to happen.
Welcome to Fairy Falls. Expect the unexpected.
The Last Timekeepers Time Travel Adventure Series:
The Last Timekeepers and the Noble Slave, Book #3
MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀
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/young adult time travel adventure series, THE LAST TIMEKEEPERS, and the award-winning teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading, researching, or revising, she enjoys anything arcane, ancient mysteries, and single malt scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her spoiled hubby, and a moody calico cat.
Learn more about Sharon on her WEBSITE and BLOG. Look up her AMAZON AUTHOR page for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.
BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE
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MOUTHWATERING GOODNESS IN A BOWL
January 10, 2024 | Author Friend Promo, Cooking
From Sharon Ledwith
Life is unpredictable, right? So, why not take an ordinary minestrone soup full of fresh, wholesome vegetables, and make it a classic, by adding an additional layer of flavor with tender, juicy chicken? I’ve enjoyed a few variations of minestrone soup throughout the years, but this version takes your taste buds to a whole new level! With a prep time of 20 minutes and cook time of 35 minutes for a total of 55 minutes, you can create a tasty new meal to feed your family or friends in under an hour. Add a fresh side salad, bread to dip, and wine to sip, and you’ve got the makings of a traditional Italian supper without living your country or home. Cin cin!
Classic Chicken Minestrone Soup
4 tbsp. olive oil, divided
½ lb. skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped onion
2 cloves garlic, minced
½ cup sliced carrot
½ cup chopped celery
5 cups chicken stock (or beef stock if you prefer)
1 (14.5 oz.) can of diced tomatoes with basil, garlic, and oregano
1(15.5 oz.) can cannellini beans, drained and rinsed
1 (15.5 oz.) can kidney beans, drained and rinsed
1 (6 oz.) can tomato paste
1 small zucchini, quartered lengthwise and cut into ½ inch slices
½ cup frozen cut green beans
1 tsp. Italian seasoning
½ cup ditalini pasta
Salt and freshly ground pepper to taste
⅓ cup grated Parmesan cheese, or more to taste (optional)
2 tsp. chopped fresh parsley
Heat 2 tablespoons olive oil in a large pot over medium heat. Add chicken to pot, and sauté just until lightly browned, about 3 minutes. Remove chicken from pot; set aside.
Heat remaining 2 tablespoons olive oil in the pot; add onions and cook until translucent, about 3 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Add carrots and celery; cook for 5 minutes, stirring occasionally.
Reduce heat to medium-low; stir in chicken stock, diced tomatoes, cannellini beans, kidney beans, tomato paste, zucchini, green beans, Italian seasoning. Simmer, covered, for 15 minutes.
Stir in chicken and ditalini pasta and cook until pasta is tender yet firm to the bite, about 8 minutes. Season to taste with salt and black pepper. If soup is too thick, add a little water or stock. Garnish each bowl with Parmesan and parsley.
There you have it! A new twist on an old-world classic. Once the dishes are done and family has dispersed from the kitchen, take a little me-time for yourself. Top up your wine glass, then head to the closest couch, and crack open one of my books. May I suggest a visit to mysterious Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, I guarantee either series will take you on a journey far away from the unpredictability of life. Salute!
Here’s a glimpse of both premises for my two young adult series.
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.
Mysterious Tales from Fairy Falls Teen Psychic Mysteries
Imagine a teenager possessing a psychic ability and struggling to cope with its freakish power. There’s no hope for a normal life, and no one who understands. 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. Until mysterious things start to happen.
Welcome to Fairy Falls. Expect the unexpected.
The Last Timekeepers Time Travel Adventure Series:
The Last Timekeepers and the Noble Slave, Book #3
MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀
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/young adult time travel adventure series, THE LAST TIMEKEEPERS, and the award-winning teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading, researching, or revising, she enjoys anything arcane, ancient mysteries, and single malt scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her spoiled hubby, and a moody calico cat.
Learn more about Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZON AUTHOR page for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.
BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE
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LET THEM EAT SOUP!
January 3, 2024 | Cooking
Okay, so it’s not the best takeoff on Marie Antoinette’s infamous saying, but that was my little way of announcing that January is National Soup Month. It’s true. You can check it out on Wikipedia. In honor of this auspicious event, my January posts will be dedicated to soup, well, at least the Wednesday posts. So tie on your aprons and let’s get cooking!
Cream of Mushroom Soup
1 lb. fresh mushrooms – use 2 or 3 different types
8 tbsp. butter
2 small shallots or scallions, finely chopped
6 tbsp. flour
1 qt. chicken stock *
¼ cup dry sherry
2 egg yolks
½ cup heavy cream
White pepper**
Clean mushrooms with a damp paper towel. Pull the stems and caps apart. Put pieces in a food processor. Run until chopped. The mix will almost look like a paste. Or fine dice the mushrooms by hand.
Melt 2 tablespoons of butter in a 10-12 inch skillet. Add mushrooms and shallots and sauté for 3 minutes. Set the skillet aside.
In a heavy 6-quart saucepan, melt the remaining butter over medium heat. Remove pan from the heat and stir in the flour. Cook over low heat, stirring constantly, for 2 minutes. Do NOT let this brown too much or it will be bitter. The roux should be no darker than a caramel/tan.
Remove the pan from the heat. Allow to cool 10-15 seconds, then pour in the stock while whisking constantly. Return the pan to a medium-high heat and stir until the soup base thickens and is smooth, approximately 12-15 minutes.
Stir in the mushrooms and sherry. Simmer for 15 minutes, but be sure to stir occasionally.
Blend the egg yolks into the cream with a whisk. Whisk in 3 tablespoons of hot soup at a time until you’ve added 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. Taste and season with pepper.
Serve from a tureen or in individual bowls.
This recipe makes 6 bowls
*You can substitute up to half the amount with dry white wine
**In this recipe white pepper is used for its slightly sharper taste. There is no need to make a special trip to buy white pepper. Black pepper will work fine, just use a little more.
***This may seem like extra work, but if you don’t do it the yolks and cream will curdle.
I’ll be back Monday. Until then…
Happy slurping!
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, Hot Men Wear Aprons, 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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EASY HOLIDAY BRUNCH
December 6, 2023 | Author Friend Promo, Cooking
From Sharon Ledwith
Want a fun twist the next time you’re serving up brunch at home or at your holiday getaway? Then dig into this Lip-Smacking Holiday Brunch Served with a Side of Supernatural Adventure. This easy recipe serves eight and takes a total time of thirty minutes to prepare and cook. Not a bad investment to put together a meal worthy of a five-star restaurant.
Lip-Smacking Grilled Red Pepper Egg Cups
4 large red peppers, halved lengthwise, seeded, deveined
2 tbsp. (30 mL) olive oil
⅓ cup (30 mL) smokey-style barbecue sauce (Experiment with different flavors)
8 slices Edam cheese (We use Havarti herb and garlic)
8 eggs
¼ tsp. (1 mL) salt
¼ tsp. (1 mL) black pepper
2 tbsp. (30 mL) cilantro, chopped fine (optional)
PREHEAT outdoor grill to medium-high.
TOSS peppers with oil in a medium-sized bowl. Brush insides of peppers with barbecue sauce. Place cut sides down on grill. Cook 4 to 5 minutes, or until lightly charred and slightly softened. Remove from grill.
PLACE a cheese slice inside each pepper half, pressing cheese against sides.
CRACK an egg into each pepper cup. Season with salt and pepper.
REDUCE heat to medium. Place peppers on grill over indirect heat. Close lid.
COOK 15 to 20 minutes, or until whites are just set and yolks are still soft, or to desired doneness.
SPRINKLE with cilantro and serve.
Fried Potatoes
1 small Idaho potato per person, baked
1 tbsp. butter per potato
1 small onion, chopped fine
Salt and pepper to taste
PEEL and slice potatoes when cool enough to handle. Set aside in a small bowl.
MELT butter in medium-sized frying pan over medium heat. Add onions. Sauté until onions are translucent, about 5 minutes. Adjust heat so onions don’t burn.
GENTLY stir in potatoes. Season with salt and pepper. Cook about 20 minutes or until browned.
Once the dishes are washed and put away, I’m sure you’ll be ready to escape to your favorite spot for some quiet time. Why not relax with one of my books? May I suggest a nostalgic visit to Fairy Falls? Just remember to breathe in the sights, smells, tastes, and sounds of the settings. Experience life along with my characters in their world.
Fairy Falls was bores-ville from the get-go. Then the animals started talking…
The Fairy Falls Animal Shelter is in trouble. Money trouble. It’s up to an old calico cat named Whiskey—a shelter cat who has mastered the skill of observation—to find a new human pack leader so that their home will be saved. With the help of Nobel, the leader of the shelter dogs, the animals set out to use the ancient skill of telepathy to contact any human who bothers to listen to them. Unfortunately for fifteen-year-old Meagan Walsh, she hears them, loud and clear.
Forced to live with her Aunt Izzy in the safe and quiet town of Fairy Falls, Meagan is caught stealing and is sentenced to do community hours at the animal shelter where her aunt works. Realizing Meagan can hear her, Whiskey realizes that Meagan just might have the pack leader qualities necessary to save the animals. Avoiding Whiskey and the rest of shelter animals becomes impossible for Meagan, so she finally gives in and promises to help them. Meagan, along with her newfound friends, Reid Robertson and Natalie Knight, discover that someone in Fairy Falls is not only out to destroy the shelter, but the animals as well. Can Meagan convince her aunt and co-workers that the animals are in danger? If she fails, then all the animals’ voices will be silenced forever.
BUY LINKS
Sharon Ledwith is the author of the middle-grade/young adult time travel adventure
series, THE LAST TIMEKEEPERS, and the award-winning teen psychic mystery
series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading,
researching, or revising, she enjoys anything arcane, ancient mysteries, and
single malt scotch. Sharon lives a serene, yet busy life in a southern tourist
region of Ontario, Canada, with her spoiled hubby, and a moody calico cat.
Learn more about Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZON
AUTHOR page for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.
BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE
Sharon Ledwith is the author of the middle-grade/young adult time travel adventure series, THE LAST TIMEKEEPERS, and the award-winning teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading, researching, or revising, she enjoys anything arcane, ancient mysteries, and single malt scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her spoiled hubby, and a moody calico cat.
Learn more about Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZON AUTHOR page for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.
BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE
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Let the Holidays Begin!
November 1, 2023 | Cooking, Holidays
Thanksgiving is one of our favorite holidays. Every year Mike and I had at least twenty people for a sit-down dinner. We cooked the meal and the guests supply the appetizers, deserts, and wine. It was a wonderful time to reminisce, over-indulge, and have fun. There comes a time when life must change. Several years ago, I passed the turkey baster on to my daughter Dru. She’s a wonderful cook and it’s great fun to be her guest.
MENU
Roasted Turkey
Stuffing
Mashed Potatoes
Candied Sweet Potatoes
Broccoli
Stir-fry
Canned Corn
Cranberry Sauce
Gravy
White wine – Chardonnay
Roasted Turkey
Turkey 8 tbsp. (114g) butter
2 leeks including some green, chopped
2 large onion, chopped
15 baby carrots, chopped
4 tomatoes, chopped
1 tbsp. (15ml) dried thyme
1 tbsp. (15ml) dried marjoram
1 large bay leaf
Bacon strips to cover breast
Chicken stock
Disposable pan
Cooking rack
Cookie sheet – for stability
Place unopened turkey on a cloth lined cookie sheet and thaw in refrigerator 7 hours per pound or one day for every four pounds of frozen turkey. So, if you have a 20 pound (9K) turkey it will take 140 hours or a least 5 days to thaw in the fridge.
Thanksgiving Morning
If the turkey isn’t completely thawed, set in a large pot of cold water to complete. Dispose of packet inserted in cavity. Rinse well, then pat dry with paper towels.
Preheat oven to 325°F (160°C).
Cooking Times
10 – 18 lbs. (4.5 – 8kg) 2 – 2½ hrs.
18 – 22 lbs. (8 – 10kg ) 2½ – 3 hrs.
22 – 24 lbs. (10 – 11kg) 3 – 3½ hrs.
Melt butter in a large frying pan. When the foam subsides, lay turkey, breast down, and brown first one side then the other until skin is golden. Be careful moving the turkey around, it’s heavy and awkward.
Set disposable pan on cookie sheet. Scatter chopped vegetables onto pan bottom. Insert cooking rack. Place turkey on rack breast up. Lay bacon slices over breast to cover well. Pour in enough chicken broth to cover the pan bottom by 1 inch (2.54cm). Cover turkey and pan edges with aluminum foil, crimping sides well.
Remove from oven at the predetermined time. To test if the bird is done, use a paper towel or pot holder and shake hands with its leg. The leg should move freely. Tent with foil and allow to rest 30 – 45 minutes before carving.
Remember – turkey, like all other meat, continues to cook long after it is removed from the oven.
Stuffing
Stuffing is a winter food for us. I make a huge batch and freeze the unbaked extra in serving-size containers. Throughout the winter I’ll serve it with pork or chicken.
1 package bread stuffing cubes, plain or seasoned ½ lb. (250g) breakfast sausage in a tube or bulk
8 tbsp. (1 stick) (114g) butter, melted
1 rib celery, chopped
½ medium onion, chopped
1 egg, lightly beaten
1½ 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 skillet, 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 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 mixture into freezer bags, label, and pop in freezer no longer than 3 months. I use several small bags that serve 2 at a single setting.
No matter which route you take, remove stuffing from the refrigerator/freezer early in the day to allow it to come 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.
Mashed Potatoes
1 small russet potato per person
Chicken stock
Butter
Sour cream
Milk
Pepper
The Day Before
Pour 1-inch (2.54cm) chicken stock into saucepan. Peel and quarter the potatoes, then place in saucepan. Add tap water to cover by 1-inch (2.54cm). Put a lid on pan and bring to a boil over medium heat, then lower temperature to a strong simmer. Cook approximately 25 minutes. Test for doneness by poking a fork into a potato. It should insert easily.
Drain potatoes. Mash well without adding other ingredients. Cool completely in a glass or ceramic bowl. Cover and refrigerate.
Thanksgiving Day
Remove potatoes from the refrigerator early in the day to allow them to come to room temperature. When you are ready to serve, microwave potatoes until hot. Stir in butter, sour cream, milk, and pepper to the consistency you prefer.
Candied Sweet Potatoes
32 oz. (1kg) can of sweet potatoes
½ cup (50g) brown sugar firmly packed
8 tbsp. (114g) butter
2 handfuls mini marshmallows
Preheat oven to 375° F (190°C).
Drain potatoes in a colander. Cut large pieces in half. Lay potatoes into a 13 x 9-inch (33 x 22cm) glass baking dish.
Sprinkle brown sugar across the top, then dot with butter.
Bake 20 minutes.
Scatter marshmallows over the yams and bake for 15 minutes or until marshmallows are brown.
Broccoli Stir-fry
4 mini carrots sliced on an angle
½ cup (50g) olive oil – possibly more
½ medium onion, sliced
1 in. (2.54) piece gingerroot peeled and cut into strips
1 head broccoli trimmed and cut into florets
½ small sweet red pepper cored, seeded and cut into strips
½ small yellow pepper cored, seeded and cut into strips
2 large garlic cloves pressed
½ tsp. (2.5ml) red pepper flakes
2 green onions sliced on an angle, include green
5 mini Bello mushrooms, cleaned and sliced into thirds
1 tbsp. (15ml) lime or lemon juice
Have all ingredients prepped and, on the counter, before you begin cooking.
In a medium skillet, heat oil over medium high heat until it begins to shimmer. Add onion, carrot and gingerroot. Sauté until carrot is almost soft. Test by inserting a toothpick into the carrot. Remove as many gingerroot pieces as you can find. Don’t worry if some are left in the pan.
Add broccoli, red and yellow peppers, and garlic. Sprinkle on red pepper flakes. Stir constantly to ensure broccoli is well coated with oil. Add more oil if necessary. Squeeze on lime or lemon juice. Sauté 2 – 4 minutes, but be sure broccoli and peppers still have crunch to them.
Blend in green onions and mushrooms. Sauté until mushrooms are heated through. Serve quickly.
Serves 4 – 6 so adjust accordingly.
From the corn through the gravy you’ll see just how lazy I was on holidays. And I’m not ashamed.
Canned Corn
1 can of corn per 4 people
butter
Drain corn, then pour into microwave safe bowl. Lay 2 or 3 pats of butter across the top. Microwave for 3 minutes, stir and serve.
Cranberry Sauce
1 can of sauce per 6 people
Lay sauce into a serving bowl, cover with plastic wrap and refrigerator until ready to serve.
Gravy
1 jar of gravy for 4 people
Juices from the turkey pan
Pour the gravy into a saucepan. Stir in ¼ – ½ cup (58 – 57g) of juice from the roasted turkey pan. Go easy so you don’t thin the gravy too much. Heat through and serve.
Have a happy and safe holiday!
Sloane
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PRETZEL BLISS
October 25, 2023 | Author Friend Promo, Cooking
From Sharon Ledwith
Looking for a great family snack that’s easy to make and soooo addictively wicked, you’ll need to lock those ranch-dressed, salty bites under lock and key if you want to make them last until your next movie night? Then look no more. Seriously. You’ll be hooked with your first nibble.
And guess what? No baking is required. Even your kids can help with this recipe.
PRETZEL CRACK32 oz. bag of pretzels
16 oz. bottle of Orville Redenbacher’s Buttery Flavor popcorn oil
1 package of Hidden Valley Ranch dressing mix (dry)
1 teaspoon garlic powder
½ tsp. onion powder
2 tablespoon dill weed
1 deep foil tray (from dollar store)
Mix all dry ingredients in a medium size bowl.
Stir in popcorn oil.
Add pretzels and coat evenly, then spoon into a deep foil pan.
Air dry pretzels in foil tray, stirring every 15 minutes or so until dry. This can take anywhere from 2 – 24 hours.Store your freshly made pretzel crack in freezer bags. Voila. Done. Ready for consumption.Warning: If you find that you or a family member eats a whole bag in one sitting, it’s time for an intervention. Do what you must. Be firm. Then, since the bag is empty, go ahead and make some more. You know you want it.While waiting for the pretzel crack to dry, might I suggest you enjoy a trip into the past with The Last Timekeepers and the Arch of Atlantis?
Children are the keys to our future. And now, children are the only hope for our past.
When 13-year-old Amanda Sault and her annoying classmates are caught in a food fight at school, they’re given a choice: suspension or yard duty. The decision is a no-brainer. Their two-week crash course in landscaping leads to the discovery of a weathered stone arch in the overgrown back yard. The arch isn’t a forgotten lawn ornament but an ancient time portal from the lost continent of Atlantis.
Chosen by an Atlantean Magus to be Timekeepers–legendary time travelers sworn to keep history safe from the evil Belial–Amanda and her classmates are sent on an adventure of a lifetime. Can they find the young Robin Hood and his merry band of teens? If they don’t, then history itself may be turned upside down
While waiting for the pretzel crack to dry, might I suggest you enjoy a trip into the past with The Last Timekeepers and the Arch of Atlantis?
Children are the keys to our future. And now, children are the only hope for our past.
When 13-year-old Amanda Sault and her annoying classmates are caught in a food fight at school, they’re given a choice: suspension or yard duty. The decision is a no-brainer. Their two-week crash course in landscaping leads to the discovery of a weathered stone arch in the overgrown back yard. The arch isn’t a forgotten lawn ornament but an ancient time portal from the lost continent of Atlantis.
Chosen by an Atlantean Magus to be Timekeepers–legendary time travelers sworn to keep history safe from the evil Belial–Amanda and her classmates are sent on an adventure of a lifetime. Can they find the young Robin Hood and his merry band of teens? If they don’t, then history itself may be turned upside down.
BUY LINKS Amazon – Kobo
Here’s a glimpse of the premises of both my young adult series.
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.
Mysterious Tales from Fairy Falls Teen Psychic Mysteries
Imagine a teenager possessing a psychic ability and struggling to cope with its freakish power. There’s no hope for a normal life, and no one who understands. 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. Until mysterious things start to happen.
Welcome to Fairy Falls. Expect the unexpected.
The Last Timekeepers Time Travel Adventure Series:
The Last Timekeepers and the Noble Slave, Book #3
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The Last Timekeepers and the Dark Secret, Book #2 Buy Links:
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The Last Timekeepers and the Arch of Atlantis, Book #1 Buy Links:
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Legend of the Timekeepers, prequel Buy Links:
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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/young adult time travel adventure series, THE LAST TIMEKEEPERS, and the award-winning teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading, researching, or revising, she enjoys anything arcane, ancient mysteries, and single malt scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her spoiled hubby.
Learn more about Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZON AUTHOR page for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.
BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE
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SWEET TREAT from the DEEP SOUTH
October 18, 2023 | Author Friend Promo, Cooking, Uncategorized
from Leigh Goff
Here is a dessert I confiscated and made my own. This New Orleans treat is perfect on a special night for two as well as holiday gatherings and everything in between.
Here are a few tips to make preparing this dessert easier:
Soak the raisins in bourbon before you start this recipe. You can even soak them a day or two ahead.
The bread you use should be a little dry. If the bread you are using is fresh, after you cube it, spread it out on a sheet pan and put it in a 200° F oven for 10 minutes.
Go easy on the bourbon sauce. It is strong! But so delicious.
Bread Pudding
1 cup raisins
¼ cup bourbon whiskey
1 loaf French bread, at least a day old, cut into 1-inch cubes
1 qt. milk
3 large eggs
2 cups sugar
2 tbsp. vanilla extract
¼ tsp. allspice
¼ – ½ tsp. cinnamon
3 tbsp. butter, melted
Combine raisins and bourbon in a small bowl. Cover and soak for 1 to 2 hours or until the raisins have absorbed most of the bourbon.
Preheat oven to 350° F.
Pour milk into a large bowl. Add bread and press into milk with your hands or a large spoon until all the milk is absorbed.
In a separate bowl, whisk eggs until frothy. Whisk in sugar, vanilla, allspice, and cinnamon. Pour over bread mixture. Add bourbon-soaked raisins, with or without the remaining soaking liquid. Stir gently to combine.
Pour melted butter onto bottom of a 9 x 13-inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in bread mixture then egg mixture.
Bake 35 – 45 minutes, until liquid has set. The pudding is done when the edges are just brown and pulling away from the pan edge.
Bourbon Sauce
½ cup (1 stick) butter, melted
1 cup sugar
1 large egg
½ cup Kentucky bourbon whiskey, amount according to taste
Make the bourbon sauce while the bread pudding is cooking.
Melt butter in a saucepan on low heat. Whisk in sugar and egg. Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove pan from heat.
Do not allow mixture to simmer! Or the sauce will curdle. By the way, if your sauce curdles, just take it off the heat and blend it smooth in a blender.
Whisk in bourbon. Whisk again before serving. The sauce should be soft, creamy, and smooth.
Serve with whiskey sauce on the side. This dessert is best eaten the day it is made.
Please allow me to share a sneak peek of my Coming Soon Southern Gothic book while you enjoy your pudding.
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.
Available in Audiobook, E-book, and Paperback
Leigh Goff writes young adult fiction. She is a graduate from the University of Maryland and a member of the Society of Children’s Book Writers & Illustrators (SCBWI).
Born and raised on the East Coast, she now lives in Maryland where she enjoys the area’s great history and culture.
Her third young adult novel, Koush Hollow, a Southern gothic set in New Orleans, will release on September 1, 2020 from The Parliament House.
Learn more about Leigh Goff on her website and blog. Stay connected on Facebook, Instagram, Pinterest, and Goodreads.
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EATING WELL
October 4, 2023 | Author Friend Promo, Cooking
From Linda Lee Greene Author/Artist
“Well, dog-gone,” my father replied when I told him my research on the subject revealed that hickories and pecans are in the same family of trees, and that pecans grow as far northeast as Southern Ohio, our original stomping grounds. While hickories grow in abundance there, neither my father nor I could recall seeing a tree giving forth pecan nuts in our area. It was also news to us that Native Americans were responsible for naming both of the trees. The word “hickory” is said to have come from the Algonquian Indian word “pawcohiccora,” while “pacane,” or “paccan,” or “pakan,” meaning “a nut so hard it has to be cracked with a stone,” evolved into “pecan.”
If we were sons and daughters of Nashville, Memphis, Dallas, New Orleans, and other warm places along the “Pecan Belt,” we would be familiar with the resumé of pecans—we would know, for instance, that pecan trees can grow to be one hundred feet tall and live to be one thousand years old—quite a bit taller and much older than hickories. Now that’s a lot of nuts! In addition, after peanuts, which aren’t tree-nuts at all, pecans are the most popular nuts in North America. In fact, the United States produces over eighty percent of the world’s crop of this indigenous commodity. This is true even though along with electricity, automobiles, airplanes, telephones and countless other good things from North America, with the help of humankind, pecan trees eventually set root in other places around the globe such as Australia, Brazil, China, Israel, Mexico, Peru, and South Africa.
Along with many other firsts credited to him, Thomas Jefferson, the third president of the United States, is recognized as the person who introduced the pecan to areas east of the Mississippi Valley, its native ground. Having discovered them during a trip to the area, he carried some nuts and seedlings back to his home in Virginia. He also introduced them to his friend, fellow Virginian, and first president of their homeland, George Washington. Thereafter, both of the gentlemen grew the trees on their plantations, an enterprise that spread to the southern states of the country. Subsequent to the Civil War, Union soldiers transported the seedlings and nuts to the north, which increased the regard for the buttery-flavored nut even further. It was a black-slave-gardener named “Antoine,” at Louisiana’s Oak Alley plantation, however, who was responsible for developing the first cultivar of the tree. In 1876, it was dubbed, “Centennial,” in commemoration of the one-hundredth anniversary of the founding of the United States. Since then, in deference to the people who fostered them originally, many of the current, five-hundred cultivars of the plant have been named for Native American tribes including “Cheyenne,” “Kiowa,” “Sioux,” “Choctaw,” and “Creek.”
No overview of pecans would be complete without including pralines, the nutty confection originated in France using almonds rather than pecans. Stories abound regarding its appearance in the French cuisine. One account is that Clement Lassagne, chef of Marshal du Plesses-Praslin (1598-1675) concocted it after watching children in his kitchen nibbling on almonds and caramel. Or, it might have happened when one of his young and clumsy apprentices knocked over a container of almonds into a vat of cooking caramel. The most popular version involves Marshal du Plessis-Praslin himself. A notorious ladies man, he is purported to have asked Lassagne to develop an alluring treat for his paramours, which he presented to them in decorative little packets. For a time, the treat was referred to as “praslin,” after the lascivious gentleman, but evolved into “praline,”
Brought to Louisiana by French settlers, chefs in New Orleans eventually substituted pecans for almonds and added cream to the French praline recipe. The basic “Big Easy” recipe for this Creole treat comprises pecans, brown sugar, white sugar, cream, and butter added to either rum, vanilla, chocolate, coconut, or peanut butter. Pronounced “prah-leen” in Louisiana, it is “pray-leen” to the rest of us, but regardless of the way one pronounces it, it is a Southern delicacy. Having always been sold on the streets of New Orleans, passers-by are lured to the Vieux Carré-stalls of praline vendors by the mouth-watering aroma, as well as the Creole call, “Belles Pralines,” “Belles Pralines!”
Pecans are rich in protein, vitamins and minerals. Clinical research has found that eating about a handful of plain pecans each day may help lower cholesterol as effectively as designated medications. They also are said to promote neurological health as well as delay age-related muscle-nerve degeneration. If you have a hankering for baked-goods, but want to avoid the unhealthy ingredients in traditional recipes, the following is a tasty and healthy substitute. It is also a better choice for people sensitive to gluten. This recipe batter can be used for baking basic bread, pancakes, crackers, crepes and cupcakes, but add maple syrup or Stevia to sweeten the batter.
The recipe normally substitutes almond flour for flours made from grains. I have found that by adding garbanzo/fava bean flour to the almond flour, a smoother and finer batter is the result. It also calms the rather strong flavor of almond flour. Cranberries are featured in this recipe, but any berry or fruit, will do.
Healthy Berry-Pecan Muffins
Topping
1 tbsp. (15 ml) ground cinnamon
2 tbsp. (25 ml) maple syrup
1 tbsp. (15 ml) unsalted butter
Combine ingredients in a small bowl and mix well.
Muffin Batter
2 ½ cups (625 ml) almond & garbanzo/fava flour mixture
1 cup (250 ml) chopped pecans
¼ tsp. (1 ml) salt
½ tsp. (2 ml) baking soda
1 tsp. (5ml) ground cinnamon
Combine the following ingredients in a separate bowl.
2 eggs
½ cup (125 ml) Yogurt
½ cup (125 ml) maple syrup
1 ½ cups (375 ml) cranberries, or berries or fruit of choice
Preheat the oven to 325° (160°C).
Line a muffin tin with large baking cups
Combine the wet ingredients in another bowl and pour into the first bowl of the dry ingredients. Mix well. Add enough water to make the batter about the consistency of toothpaste. Evenly fill each baking cup with the batter and drizzle the topping over each one. Bake for 20 to 25 minutes.)
This is a good day for baking a delicious treat, and what can be better than baking with pecans and fruit? A delightful breakfast, snack, or dessert of Healthy Berry-Pecan Muffins and a cup of coffee awaits you. To soothe your tummy further, add a pinch of baking soda to your coffee grounds upon brewing. It cuts down on coffee’s acid. I do it! I like it! It works!
This is a good day for baking a delicious treat, and what can be better than baking with pecans and fruit? A delightful breakfast, snack, or dessert of Healthy Berry-Pecan Muffins and a cup of coffee awaits you. To soothe your tummy further, add a pinch of baking soda to your coffee grounds upon brewing. It cuts down on coffee’s acid. I do it! I like it! It works!
Was it chance or destiny’s hand behind a man and a woman’s curious encounter at Caesars Palace in Las Vegas? The cards fold, their hearts open, and a match strikes, flames that sizzle their hearts and souls. Can they have the moon and the stars, too? Or is she too dangerous? Is he? Can their love withstand betrayal?! Can it endure murder?! Amid the seductions of Las Vegas, Nevada and an idyllic coffee plantation on Hawai’i’s Big Island, a sextet of opposites converge within a shared fate: a glamorous movie-star courting distractions from her troubled past; her shell-shocked bodyguards clutching handholds out of their hardscrabble lives; a dropout Hawaiian nuclear physicist gambling his way back home; a Navajo rancher seeking cleansing for harming Mother Earth; and from its lofty perch, the Hawaiian’s guardian spirit conjured as his pet raven, conducting this symphony of soul odysseys.
A reader says, “I loved this book. I got lost in the realism and all that was going on, and it made me feel like I was watching a movie instead of reading a book. If you want to be left breathless in a sea of a million emotions, buy this book. It will captivate your senses on every level. I highly recommend, A CHANCE AT THE MOON.”
“Give me a ticket to Las Vegas, a big stack of poker chips at a table lucky as gold—oh, and a copy of A CHANCE AT THE MOON to refuel me when I fold.” Tina Griffith, multi-award-winning author of THE ELUSIVE MR. VELUCCI
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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H is for HOMEMADE GOODNESS
October 2, 2023 | Author Friend Promo, Cooking
From Stella May
There is a lot of debate about the origin of hummus; whether it’s Greek, Egyptian, or Lebanese. It is thought to have originated in Lebanon and traveled all over the Middle Eastern regions. This unique food has been prepared for hundreds of years and is well-loved around the world.
So, what is hummus? Hummus is a bean dip made primarily by blending cooked chickpeas, tahini (a creamy sesame seed paste), garlic, lemon juice, extra virgin olive oil, and seasonings. Once you make it at home, I promise you will never return to store bought.
There are wonderful foods you can dip into hummus. They include broccoli, carrot and celery sticks, cauliflower, cukes, pita chips, pretzels, radishes, and any other crunchy veggie. Let your imagination soar.
Stella’s Easy Hummus
5-6 tbsp. freshly squeezed lemon juice
1½ tsp. sea salt
2 lg garlic cloves, finely minced or grated
⅔ cup Tahini
6-8 tbsp. ice water
3 cups of cooked (pre-soaked overnight) chickpeas or 30 oz canned chickpeas
¼ cup extra virgin olive oil
1 pinch black pepper
paprika and freshly chopped parsley for garnish
In a food processor – combine 5 tablespoons lemon juice, salt, and garlic. Pulse to combine then let it rest for a few minutes.
Add Tahini and blend until thick and smooth, scraping down the bowl as needed with a spatula.
Add ice water 1 tablespoon at a time with the blender running. Stop and scrape down the bowl as needed.
Drain the chickpeas then pour them into the food processor along with the olive oil and pepper. Blend until completely smooth, about 5 minutes. Scrape down the bowl a couple of times. Add more ice water to reach your desired consistency.
Season to taste with more salt and lemon juice if needed.
To Serve – transfer to a serving bowl, sprinkle the top with paprika and sprinkle parsley.
Enjoy!
A jaded CEO. A fiercely focused ballerina. A love that defies all society’s rules.
SoHo,
1962
JJ Morris, successful CEO, leads a secret double life, playing saxophone to his heart’s
content in his hole-in-the-wall dive bar. Yet he can’t escape the feeling he’s slowly petrifying into just another jaded millionaire.
Then a gorgeous blonde steps into his bar and shakes up his world. Certain this fierce
little swan of a woman is exactly what’s missing in his life, he maps out a plan to wed her by Christmas. With or without his snobby mother’s approval.
Most women would be thrilled to learn that the tall, handsome bar musician is, in fact, a wealthy prince charming. Verochka Osipoff is less than impressed. She’s focused on becoming a prima ballerina, and everything hinges on her next audition. She can’t afford distractions, especially a rich playboy slumming it in SoHo.
Yet the heat of their attraction melts Verochka’s heart like warm chocolate. But JJ’s world is a cold, glittering nest of vipers. And their venom could destroy their love song before the first movement ends.
EXCERPT
The sound of a saxophone halted her steps. That deep, velvety voice grabbed her by her throat, and refused to let go. Holding her breath, mesmerized, Verochka stopped, then pivoted. Where did it come from? Straining her ears, she looked around, searching the almost empty street. Guided by her hearing, she glanced at the closed doors on her right. The Broome Street Bar.
Inside, the sax murmured its enchanting tale, sad, and touching, and heartbreaking.
Mon Dieu! What must one feel to play like that?
Verochka closed her eyes and swayed to the music. Her arms by their own volition lifted and moved in a lazy,
unhurried wave. She visualized the dance in her mind, something slow and sensual. Strange, but she never paid attention to jazz before. Then again, she was never partial to any music except classical.
To her there was nothing and no one compared to Tchaikovsky. But the soulful notes of that sax fascinated her as
much as the famous opening theme from Swan Lake. When the sound trailed off, she felt almost bereft. She craved to hear more. Will the musician play again? Oh, she hopped so. She’d wait for it.
Outside? On the sidewalk at almost ten at night?
Unwise, not to mention quite dangerous. Granted, this spot in SoHo was not prone to crime. But still. A young woman alone was bound to attract some attention. Verochka looked at the closed door of the bar, biting her lip.
To go inside, or continue on her way? The wisest thing to do, of course, was to turn around, and go home, to her tiny apartment. It was late. She must rest before her wake-up call at 5:30 AM. All morning classes of Madame Valeska started at precisely 6 AM, and God forbid if any of the dancers were late even by a minute. The wrath of her teacher definitely equaled to her worldwide fame as a former principal dancer of The Royal Ballet.
Tired after the long day of classes and rehearsals, then cleaning the premises, Verochka barely kept upright. She hated her after- hours janitorial obligations, but promise was a promise. And Verochka Osipoff never broke her word.
No matter how spent she was, each and every evening, after all the dancers went home, and the school was closed, she headed to the closet for a broom and a bucket. At first, she didn’t mind it at all. It was an arrangement made in heaven. An eighteen-year-old orphan from France, determined to reach her dream, Verochka arrived at the doors of the famous New York ballet school with nothing but fifty dollars to her name and a small satchel that belonged to her father.
After her initial shock faded, the formidable Madame Valeska, the owner of the school, ordered Verochka to change into her leotards, and dance.
Her final verdict delivered in a grumbling voice was like a heavenly music to Verochka’s ears.
“You have a potential, Miss Osipoff. I’ll take a chance on you, and let you stay for a probationary period of three months. After that, we’ll see.”
Verochka’s elation was huge, but temporary. The school was obscenely expensive. No way she was able to afford the tuition. There was a stipend, but applying for it took only God knew how long, with no guarantee that it will be granted in the end.
On top of it, she was a foreigner, all alone in the strange country, and barely able to speak English.
Madame Valeska, quickly assessing the situation— more accurately, feeling sorry for her— offered Verochka a deal: the education in exchange for cleaning services. A tiny room in the attic as a temporary place to live was added to that offer. To Verochka, it was like a Christmas gift she could never have dreamt about.
Overwhelmed, moved to tears, Verochka grabbed the opportunity with both hands. After a while, she got her stipend for the gifted and unprivileged students, thanks to Madame Valeska’s help, and was able to cover most of her tuition.
The convenience of living on the premises saved her the expense of a rent, and occasional participation in corps de ballet’s performances made everything else manageable. She didn’t need a lot of food, as her extremely strict diet fell mostly into yogurt and fruit category. As to clothes— she learned at her dancing parents knee the skill to mend tears and repair pointe shoes.
Two years later, Verochka was still living in the attic, and still mopped the floors, and cleaned the premises. But it didn’t matter. Her main goal to become a prima ballerina of The Royal Ballet took the precedence over everything else.
Ambitious? Maybe. But, as her father always said, you must dream big. Otherwise, what was the point? So, she dreamed big, and worked like a woman possessed in order to reach that dream. She was content, and happy, and along the way, fell in love with New York, her new home. Her only home. She learned English, and became quite fluent in it, even though her accent stubbornly refused to be erased.
Of course, she missed
France, and Paris, and small street cafes, and long strolls along the Seine. Oh,
the aroma of freshly brewed coffee and sprinkled with powdered sugar beignets!
Sometimes, she could smell them in her dreams.
But most of all, she missed her parents. She was sure they were looking at her from heaven, smiling, proud of her accomplishments.
Her occasional nostalgia was usually sweet, and short, like a children’s lullaby.
But not tonight.
After finishing her duties, Verochka was ambushed by a sadness so huge, she almost doubled down with it. Suffocated in the large empty building that housed the ballet school, she was lonely, isolated, until she couldn’t bear another minute longer locked inside. Hence, her impromptu evening walk that brought her in the middle of SoHo, to the Broome Street Bar.
The plaintive sounds of sax reached her ears again.
Oh, yes, please.
Listening to those seductive low rumbles, she wondered about the player.
Who was he? Or was it a she? Why was that melody so sad, so sorrowful?
Available at BOOKStoREAD, AMAZON, and GOOGLE PLAY BOOKS.
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.
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