Happy Memorial Day. Let's all think the men and women who serve and have served to keep our country safe! Send prayers and poistive thoughts out to the universe to keep them safe.
As for my day, husband is home and wants to spend some goof off time which translates into not much work today. Think I will utilize his strong back though in helping put in the garden. Holes to dig and plants to plant.
Emerging Magic is coming together and needs to be in my editor's hot little hands if its going to see an August release. She doesn't seem to be worried...thinks my work only needs a little tweaking. Should I break the news or just let her be surprised that she actually has to 'edit' this one?
Have a great Monday all!
Monday, May 30, 2011
Friday, May 27, 2011
Blurb for Emerging Magic
No guest today, but will share the blurb for Emerging Magic scheduled to release in August.
Against her will, the Cailleach puts into play the magic to unite another pair of soul mates.
Loneliness drives Cori Sparks to chocolate. The fledging witch’s desolation compels her to attempt using her emerging magic in the quest for love. Unsuccessful, she turns to a dating website and discovers what may be her perfect match.
Rob Vesha is tired of the money hungry women he meets. Given his gene pool he doesn’t think the real ‘him’ would excite them as much, but he can’t share enough to find out for sure. On impulse he turns to the internet and discovers Cori.
Can their love survive his family reunion in Transylvania?
Against her will, the Cailleach puts into play the magic to unite another pair of soul mates.
Loneliness drives Cori Sparks to chocolate. The fledging witch’s desolation compels her to attempt using her emerging magic in the quest for love. Unsuccessful, she turns to a dating website and discovers what may be her perfect match.
Rob Vesha is tired of the money hungry women he meets. Given his gene pool he doesn’t think the real ‘him’ would excite them as much, but he can’t share enough to find out for sure. On impulse he turns to the internet and discovers Cori.
Can their love survive his family reunion in Transylvania?
Wednesday, May 25, 2011
Recipe Wednesday
I like quick, yummy recipes and love balsamic vinegar. Though there is a reommendation on what to serve this with, I serve it with mashed potatoes and a salad.
This easy chicken is quickly cooked in the skillet then it's baked with a tasty glaze. Serve this flavorful chicken with rice and green beans or peas for a delicious everyday family meal.
Cook Time: 25 minutes
Ingredients:
•4 to 6 thin chicken breast halves (thinly sliced or pounded to about 1/2-inch thickness)
•Salt and pepper
•1 tablespoon flour
•2 tablespoons olive oil, divided
•4 tablespoons balsamic vinegar
•4 tablespoons frozen orange juice concentrate (about 2 1/2 to 3 ounces)
•1 tablespoon brown sugar
•2 teaspoon spicy mustard
•4 green onions, thinly sliced
Preparation:
Wash chicken and pat dry; sprinkle lightly with salt and pepper. Put flour in a plate and press chicken into the flour, just to coat both sides lightly. Heat 1 tablespoon of olive oil in a large, nonstick skillet over medium heat. Brown chicken in the oil for about 2 minutes on each side. Heat oven to 350°.
Meanwhile, combine the remaining 1 tablespoon of olive oil with the vinegar, orange juice concentrate, brown sugar, mustard, and green onions. Pour the mixture over the chicken, turning chicken to coat both sides. Transfer the skillet to the oven and bake for 15 minutes, turning once, or until chicken is glazed and cooked through.
Serves 4.
This easy chicken is quickly cooked in the skillet then it's baked with a tasty glaze. Serve this flavorful chicken with rice and green beans or peas for a delicious everyday family meal.
Cook Time: 25 minutes
Ingredients:
•4 to 6 thin chicken breast halves (thinly sliced or pounded to about 1/2-inch thickness)
•Salt and pepper
•1 tablespoon flour
•2 tablespoons olive oil, divided
•4 tablespoons balsamic vinegar
•4 tablespoons frozen orange juice concentrate (about 2 1/2 to 3 ounces)
•1 tablespoon brown sugar
•2 teaspoon spicy mustard
•4 green onions, thinly sliced
Preparation:
Wash chicken and pat dry; sprinkle lightly with salt and pepper. Put flour in a plate and press chicken into the flour, just to coat both sides lightly. Heat 1 tablespoon of olive oil in a large, nonstick skillet over medium heat. Brown chicken in the oil for about 2 minutes on each side. Heat oven to 350°.
Meanwhile, combine the remaining 1 tablespoon of olive oil with the vinegar, orange juice concentrate, brown sugar, mustard, and green onions. Pour the mixture over the chicken, turning chicken to coat both sides. Transfer the skillet to the oven and bake for 15 minutes, turning once, or until chicken is glazed and cooked through.
Serves 4.
Monday, May 23, 2011
Monday Moments!
Time is ticking on the deadline for Emerging Magic, but also on my column for Night Owl Reviews. Between the fun of being sick, babysitting and working toward a deadline, guess what slipped my mind—even with it being written on my calendar ‘to do’ list.
Fortunately, I had decided on the focus of the article, but did I select a deity or creature I’m familiar with? Of course not, what fun would that be! No, my selection is one requiring more research now that I’m writing the article. I’d never heard of a Bunyip, but then I’ve not been to Australia either. So this morning I’m scouring the internet picking up more details as I write the article.
From there moving on to today’s word count goal and I’m anxious to get after it. My heroine is about to meet the evil aunt and cousin! Think this is going to be fun to write...their evilness and her attitude…oh yeah.
Have a great day and if you have a minute, share what your week’s fun will be.
Fortunately, I had decided on the focus of the article, but did I select a deity or creature I’m familiar with? Of course not, what fun would that be! No, my selection is one requiring more research now that I’m writing the article. I’d never heard of a Bunyip, but then I’ve not been to Australia either. So this morning I’m scouring the internet picking up more details as I write the article.
From there moving on to today’s word count goal and I’m anxious to get after it. My heroine is about to meet the evil aunt and cousin! Think this is going to be fun to write...their evilness and her attitude…oh yeah.
Have a great day and if you have a minute, share what your week’s fun will be.
Friday, May 20, 2011
Cover for Emerging Magic
Happy Friday! I'm in lockdown shortly, but wanted to share the cover I received last night for Emerging Magic! Do you think he's hot?
Wednesday, May 18, 2011
Recipe Wednesday
I just spent four days at my daughter's babysitting three young ladies ranging in ages 12(almost 13), 11 & 3. The one thing I made for breakfast they all could agree on was French Toast. Yes, I know...did a baked recipe a few weeks ago, but this one is standard pan cooking. In fact, it was so popular, the Toddler who doesn't like breakfast kept asking for it. And the older girls wanted a batch left in the freezer for quick morning eats.
1 loaf french bread (I use wheat)
2-4 eggs (depends on # of pices you're making)
1/2 cup fat free half and half
1 teaspoon vanilla
1 tablespoon brown sugar + extra
Combine eggs, half & half, vanilla & br. sugar. Cut the bread into 1 to 1 1/4 inch slices. Dip into beaten egg mixture. Place onto lightly oiled (spray works well) pan or griddle. While the bottom is browning, sprinkle brown sugar on top. When ready to flip, let brown sugar side cook until the sugar carmalizes. Serve to hungry kids with maple syrup or fruit topping.
In fact, the middle and younger girls were raiding the bag and eating it plain as an afternoon snack. Probably explains why I had to make a new batch to get them through this week.
Enjoy!
1 loaf french bread (I use wheat)
2-4 eggs (depends on # of pices you're making)
1/2 cup fat free half and half
1 teaspoon vanilla
1 tablespoon brown sugar + extra
Combine eggs, half & half, vanilla & br. sugar. Cut the bread into 1 to 1 1/4 inch slices. Dip into beaten egg mixture. Place onto lightly oiled (spray works well) pan or griddle. While the bottom is browning, sprinkle brown sugar on top. When ready to flip, let brown sugar side cook until the sugar carmalizes. Serve to hungry kids with maple syrup or fruit topping.
In fact, the middle and younger girls were raiding the bag and eating it plain as an afternoon snack. Probably explains why I had to make a new batch to get them through this week.
Enjoy!
Monday, May 16, 2011
Herding Cats and Other Fun
Done with herding cats (or maybe I should say cockroaches given how they scuttle around) for the morning and all 3 are at their separate schools. Being a temporary mother stand-in is exhausting and once again my hat is off to all who deal daily!
Now that the house is quiet and I can focus, need to remember where I left my hero/heroine...oh yeah, in the middle of hot and steamy. Need to finish off the love making and then it will be time to bring in Vlad, Rob's not so nice cousin. He's viewing this reunion as another opportunity to get even with Rob over imagined childhood wrongs. A bad guy will come up with any excuse to do evil, won't they.
Meanwhile, back home in the U.S., Cori's dad is having visions and not happy with what they may mean for his youngest daughter.
So, I'm off to create havoc before I have to go to the grocery store, then pick up Toddler from preschool. After that, the joy of dinner and cleanup, along with riding herd over homework.
Hope whatever your day entails, it is a happy fun one!!
Now that the house is quiet and I can focus, need to remember where I left my hero/heroine...oh yeah, in the middle of hot and steamy. Need to finish off the love making and then it will be time to bring in Vlad, Rob's not so nice cousin. He's viewing this reunion as another opportunity to get even with Rob over imagined childhood wrongs. A bad guy will come up with any excuse to do evil, won't they.
Meanwhile, back home in the U.S., Cori's dad is having visions and not happy with what they may mean for his youngest daughter.
So, I'm off to create havoc before I have to go to the grocery store, then pick up Toddler from preschool. After that, the joy of dinner and cleanup, along with riding herd over homework.
Hope whatever your day entails, it is a happy fun one!!
Friday, May 13, 2011
Xavier Axelson Shares a Recipe and More!
Xavier Axelson, author and man of extordianary talent is today's guest. Xavier is not only sharing a recipe, but also a sample of his talented writing skills. Gives you an insight on why he is a columnist for a newspaper and an ezine. Thank you so much for being here today, Xavier. And I definitely need to try this recipe!!
I should confess right off the bat that I am a foodie. I love cooking, preparing, sharing, eating, and talking about food. A perfect Saturday night is me watching Nigella Lawson, and hour of The Two Fat Ladies, followed by Bitchin’ Kitchen with Nadia G. I should also confess that the following recipe is not necessarily my favorite but it is essential if anyone else finds themselves surrounded by beets during the summer months.
I once had a summer when I first started participating in a local CSA (www.localharvest.org) where I found my kitchen overwhelmed with beets…every week. At one point, it looked like I had been butchering people in my tiny kitchen, as there were red streaks on the walls and ceiling after a particularly aggressive beet-grating incident. I made borscht from Martha Stewart, I made beet chips, beet salad, a roasted beet tart with fontina and thyme (by the way that recipe has vanished, have no idea where it went…I am starting to believe I hallucinated it) and then I came across this recipe and it changed everything:
Beet Latkes
Makes about 12. From Bon Appetit, December 2004.
6 cups coarsely shredded peeled beets (about 6 medium)
3 scallions, white and light green parts, chopped
6 tablespoons all purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon baking powder
1/4 teaspoon ground black pepper
3 large eggs, beaten to blend
Canola oil (for frying)
1. Place beets in large bowl, and press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, scallions, then eggs.
2. Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet. Spread to 3 1/2-inch rounds. Fry until golden, 4-5 minutes per side. Transfer latkes to baking sheet.
Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.
Celery and Cilantro Relish
Makes about 2 cups.
I made this accompanying celery relish because I had all of the ingredients, and I'm glad I did. To the original recipe, I added some lemon juice and a handful of raisins. It proved a fine way to freshen up a plateful of latkes.
2 cups finely diced celery
2 tablespoons extra-virgin olive oil
1 tablespoon fresh squeezed lemon juice
3 tablespoons minced fresh cilantro
1 teaspoon ground coriander
1/4 cup raisins
Combine all ingredients in medium bowl. Season relish with salt and pepper. Let stand at least 30 minutes. (Can be made 6 hours ahead. Cover and chill.) Makes about 2 cups.
Now I never made the relish…and looking at the picture does make me yearn for some…so please when you find yourself cornered, afraid and wondering if the beets just might when…take charge I say and make latkes!
Dutch’s Boy
Warning:
This story contains: Oral Cowboys, Wild Horses, Gun’s on Trains, Voyeuristic Masturbation, Sugar being used in a most suspect manner and Dangerous Horse Trainers with ulterior motives…Please be careful….
Xoxoxo
XA
Publisher: Seventh Window Publications
BUY:
http://www.seventhwindow.com/index.php?main_page=product_music_info&cPath&products_id=35
Excerpt:
Blake’s eyes were deep gray, like river rock cold and appraising. This was a man who had seen a lot and wasn’t afraid to take advantage if only for his own survival.
“You bring a gun with you, Harry?”
Harry drained his beer before responding, he had been trying not to look directly at Blake, but that familiar twinge between his legs was making it harder to look away. Blake was not a bad looking guy; his eyes sparkled when he smiled, not unlike a snake Harry thought suddenly. Blake’s skin was tanned, weathered, he had worked long and hard in the sun Harry guessed, and when Blake smiled, which was often, Harry noticed the lines that formed by his gray eyes and the corners of his mouth. Harry thought of Reb and the dream then, this wasn’t Reb but Harry wasn’t sure he would ever see Reb again and he was alone.
“You alright, Harry?”
“Yeah fine, why?”
“Cuz I asked you if you brought a gun with you and you’re just staring at me like you’re mute or something.” Blake scratched his stubbly cheek and took a final swig of his beer, those gray eyes still searching Harry.
“Yeah, um, yeah I brought something with me, they took it though, guess I ain’t as clever as you.” Harry nodded towards Blake’s waist.
Blake looked down to wear his gun was secured. “You wanna see it?”
I should confess right off the bat that I am a foodie. I love cooking, preparing, sharing, eating, and talking about food. A perfect Saturday night is me watching Nigella Lawson, and hour of The Two Fat Ladies, followed by Bitchin’ Kitchen with Nadia G. I should also confess that the following recipe is not necessarily my favorite but it is essential if anyone else finds themselves surrounded by beets during the summer months.
I once had a summer when I first started participating in a local CSA (www.localharvest.org) where I found my kitchen overwhelmed with beets…every week. At one point, it looked like I had been butchering people in my tiny kitchen, as there were red streaks on the walls and ceiling after a particularly aggressive beet-grating incident. I made borscht from Martha Stewart, I made beet chips, beet salad, a roasted beet tart with fontina and thyme (by the way that recipe has vanished, have no idea where it went…I am starting to believe I hallucinated it) and then I came across this recipe and it changed everything:
Beet Latkes
Makes about 12. From Bon Appetit, December 2004.
6 cups coarsely shredded peeled beets (about 6 medium)
3 scallions, white and light green parts, chopped
6 tablespoons all purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
3/4 teaspoon baking powder
1/4 teaspoon ground black pepper
3 large eggs, beaten to blend
Canola oil (for frying)
1. Place beets in large bowl, and press with paper towels to absorb any moisture. In another large bowl, whisk flour and next 5 ingredients. Mix in beets, scallions, then eggs.
2. Pour enough oil into large skillet to cover bottom; heat over medium heat. Working in batches, drop beet mixture by 1/4 cupfuls into skillet. Spread to 3 1/2-inch rounds. Fry until golden, 4-5 minutes per side. Transfer latkes to baking sheet.
Can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven until crisp, about 10 minutes.
Celery and Cilantro Relish
Makes about 2 cups.
I made this accompanying celery relish because I had all of the ingredients, and I'm glad I did. To the original recipe, I added some lemon juice and a handful of raisins. It proved a fine way to freshen up a plateful of latkes.
2 cups finely diced celery
2 tablespoons extra-virgin olive oil
1 tablespoon fresh squeezed lemon juice
3 tablespoons minced fresh cilantro
1 teaspoon ground coriander
1/4 cup raisins
Combine all ingredients in medium bowl. Season relish with salt and pepper. Let stand at least 30 minutes. (Can be made 6 hours ahead. Cover and chill.) Makes about 2 cups.
Now I never made the relish…and looking at the picture does make me yearn for some…so please when you find yourself cornered, afraid and wondering if the beets just might when…take charge I say and make latkes!
Dutch’s Boy
Warning:
This story contains: Oral Cowboys, Wild Horses, Gun’s on Trains, Voyeuristic Masturbation, Sugar being used in a most suspect manner and Dangerous Horse Trainers with ulterior motives…Please be careful….
Xoxoxo
XA
Publisher: Seventh Window Publications
BUY:
http://www.seventhwindow.com/index.php?main_page=product_music_info&cPath&products_id=35
Excerpt:
Blake’s eyes were deep gray, like river rock cold and appraising. This was a man who had seen a lot and wasn’t afraid to take advantage if only for his own survival.
“You bring a gun with you, Harry?”
Harry drained his beer before responding, he had been trying not to look directly at Blake, but that familiar twinge between his legs was making it harder to look away. Blake was not a bad looking guy; his eyes sparkled when he smiled, not unlike a snake Harry thought suddenly. Blake’s skin was tanned, weathered, he had worked long and hard in the sun Harry guessed, and when Blake smiled, which was often, Harry noticed the lines that formed by his gray eyes and the corners of his mouth. Harry thought of Reb and the dream then, this wasn’t Reb but Harry wasn’t sure he would ever see Reb again and he was alone.
“You alright, Harry?”
“Yeah fine, why?”
“Cuz I asked you if you brought a gun with you and you’re just staring at me like you’re mute or something.” Blake scratched his stubbly cheek and took a final swig of his beer, those gray eyes still searching Harry.
“Yeah, um, yeah I brought something with me, they took it though, guess I ain’t as clever as you.” Harry nodded towards Blake’s waist.
Blake looked down to wear his gun was secured. “You wanna see it?”
Wednesday, May 11, 2011
Recipe Wednesday
This one is popular with the granddarlings and husband both. Enjoy!
Blueberry Cream Cheese Stuffed Baked French Toast
Ingredients:
1 loaf white bread (no crusts)
1/2 loaf french bread
6 c. fresh/frozen blueberries (rinsed)
8 oz. cream cheese
1/2 c. sour cream
1/2 c. sugar
1 tsp. vanilla
7 eggs
1 1/2 c. milk
1 1/2 c. half & half
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 c. powdered sugar
Directions:
Cut white bread into cubes and place into the bottom of a greased 9x13 pan. Sprinkle blueberries evenly over bread.
Microwave cream cheese in bowl for 2 minutes. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 tsp. vanilla. Spread over blueberries.
Cut french bread into 10-1 inch thick slices, place over cream cheese.
Beat eggs, milk, half & half, cinnamon and nutmeg and pour over bread. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes. Let set before slicing. Sift powdered sugar over before serving.
Blueberry Cream Cheese Stuffed Baked French Toast
Ingredients:
1 loaf white bread (no crusts)
1/2 loaf french bread
6 c. fresh/frozen blueberries (rinsed)
8 oz. cream cheese
1/2 c. sour cream
1/2 c. sugar
1 tsp. vanilla
7 eggs
1 1/2 c. milk
1 1/2 c. half & half
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 c. powdered sugar
Directions:
Cut white bread into cubes and place into the bottom of a greased 9x13 pan. Sprinkle blueberries evenly over bread.
Microwave cream cheese in bowl for 2 minutes. Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 tsp. vanilla. Spread over blueberries.
Cut french bread into 10-1 inch thick slices, place over cream cheese.
Beat eggs, milk, half & half, cinnamon and nutmeg and pour over bread. Cover and refrigerate overnight. Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes. Let set before slicing. Sift powdered sugar over before serving.
Monday, May 9, 2011
Bad Lizzie
Yes, I admit it...I didn't accomplish all on my 'to do' list last week including post the Wednesday recipe here. But, on the positive side, the hero Rob in Emerging Magic started talking and progress was made and continues.
Cori meets the family here in the next day or two and what a family it is! The family reunion in Transylvania is a bit of a 3 ring circus. Rob's parents who live in Scotland are there (one of the reasons he invited Cori, to get the family intro thing done), his grandparents who are hosting the reunion and to make things really interesting...Rob's cousin Vlad (yes, he's from that family) shows up with his mother.
Things are hopping so I need to get back to the story. Here's to a great week to all!
Cori meets the family here in the next day or two and what a family it is! The family reunion in Transylvania is a bit of a 3 ring circus. Rob's parents who live in Scotland are there (one of the reasons he invited Cori, to get the family intro thing done), his grandparents who are hosting the reunion and to make things really interesting...Rob's cousin Vlad (yes, he's from that family) shows up with his mother.
Things are hopping so I need to get back to the story. Here's to a great week to all!
Tuesday, May 3, 2011
April Winner
The winner for April is
krykym(at)fullchannel.net
You get to select an ebook from my backlist (2010 or older) of your choice.
Thanks for commenting!
krykym(at)fullchannel.net
You get to select an ebook from my backlist (2010 or older) of your choice.
Thanks for commenting!
Monday, May 2, 2011
Fighting with My Hero
That's right! Last week Rob, the hero in Emerging Magic decided to be "male" and not talk about his feelings. Had more communication from the cat...at least he'd snarl and turn his back when I did something to annoy him!
When I whined to my critique partner, she suggested write around him. So I did...moved onto another scene and let him sulk. By the time I finished with a couple of other scenes, he decided we should communicate. Turns out the brown eyed, chiseled chin hunk had a bad week and needed time alone. He promises not to do that again...we'll see.
Time will tell (you know how men are)but this morning we're onto speaking terms and he's going to invite Cori to the family reunion in Transylvania. Shaping up to be a fun one, so stay turned!
Hope you all have a great week and I'll get up a recipe Wednesday!
When I whined to my critique partner, she suggested write around him. So I did...moved onto another scene and let him sulk. By the time I finished with a couple of other scenes, he decided we should communicate. Turns out the brown eyed, chiseled chin hunk had a bad week and needed time alone. He promises not to do that again...we'll see.
Time will tell (you know how men are)but this morning we're onto speaking terms and he's going to invite Cori to the family reunion in Transylvania. Shaping up to be a fun one, so stay turned!
Hope you all have a great week and I'll get up a recipe Wednesday!
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