tag:blogger.com,1999:blog-29891759158454777122024-02-20T19:24:27.034-08:00Dinner at HomeAuthor Rick R. Reed shares his passion and recipes for soul-satisfying comfort food Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-2989175915845477712.post-12550598123243751652014-07-09T06:49:00.002-07:002014-07-09T06:49:50.361-07:00Comfort Comes in Many Forms<div class="separator" style="clear: both; text-align: center;">
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Note: This post originally appeared at <i><a href="http://joyfullyjay.com/" target="_blank">Joyfully M/M Romance Reviews and More</a></i>.<br />
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If you’ve read any of my romance books, you know that I like to take my characters from heartache to a happy-ever-after. There’s something so satisfying about that—how we can disappear into a book and live for a bit in world where everything eventually comes out all right.<br />
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The recipe below, included in an early chapter of <b><i><a href="http://www.amazon.com/Dinner-at-Home-Rick-Reed-ebook/dp/B00K7UZB0W/" target="_blank">Dinner at Home</a></i></b>, is all about the heartache portion of the story. My main character, Ollie D’Angelo, has lost his boyfriend, his home, and his job, practically in one fell swoop. <b>Comfortably Curried Carrots and Lentils </b>is what he makes for himself his first night in his new—and lonely—apartment. Try the recipe when you’re in need of a little comfort.<br />
<br />
Hey, it worked for Ollie.<br />
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<b>Comfortably Curried Carrots and Lentils </b><br />
(Serves 4) <br />
2 cups green lentils <br />
2 carrots, peeled and diced <br />
3.5 cups chicken stock<br />
2 T grated ginger<br />
1 small red onion, chopped<br />
2 T curry powder<br />
3 T tomato paste<br />
1 cup coconut milk<br />
1 t salt<br />
1 t cumin<br />
½ t coriander<br />
½ t cinnamon<br />
2 cups baby spinach<br />
Garnishes: Greek yogurt, chopped parsley, sliced jalapenos<br />
<br />
Use a 4-qt. slow cooker. Rinse lentils and pick through for any stones. Combine all ingredients, except for baby spinach, and set cooker to low for six hours or until lentils are tender. Add baby spinach at the very end, replace cover and let wilt. Serve with optional garnishes. Can also serve over rice or couscous.<br />
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Here’s an excerpt that shows where Ollie was at the beginning of the book. And, as you can see, things are not all bad as Ollie gets ready to prepare his carrots and lentils.<br />
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<b>EXCERPT</b><br />
I<i>n spite of the goodies he had purchased, Ollie felt the exhaustion peculiar to emotional shock set in on him as he entered his new apartment. Calling it home was out of the question, at least in these early days. The place was depressing and the fact that it was empty made it even moreso. He dared not even talk to himself, because his voice would echo pathetically.</i><br />
<i><br /></i>
<i>After setting down his purchases on the kitchen counter, he walked back to the main living area and pulled the blinds up. He looked down at 10th Avenue, which, a bit farther south, morphed into Broadway, the main drag through the gay ghetto of Capitol Hill, wondering if he would ever feel a sense of home again. It didn’t help that, while he was making his way there, the cloud cover had become complete, blocking out the sun and shrouding the day in somber tones of gray. A light drizzle, more of a mist, had begun to fall.</i><br />
<i><br /></i>
<i>Everything outside looked dirty and drab. If Ollie had taken a photograph, it would have shown up in black and white.</i><br />
<i><br /></i>
<i>Ollie wondered why he wasn’t brought to his knees on the floor with grief and wondered why he wasn’t crying. Wouldn’t these be normal reactions to one’s world falling apart? Why wasn’t he on the phone with his mom in Chicago, pouring out his almost laughable tale of woe?</i><br />
<i><br /></i>
<i>Ollie did sit down on the floor then, and smiled. He didn’t smile because he felt particularly happy, but because he realized he wasn’t sad.</i><br />
<i><br /></i>
<i>Sure, he had lost almost everything in one fell swoop and was now faced with the prospect of starting over with almost nothing. But it didn’t take long for him to emerge from the cloud of shock and confusion and realize the reason he didn’t feel despair.</i><br />
<i><br /></i>
<i>He was free.</i><br />
<i><br /></i>
<i>Starting over did not represent a troubling, exhausting climb back to where he had been, but a chance to begin anew. And that prospect was liberating, exciting even.</i><br />
<i><br /></i>
<i>How many of us have a chance to start over, really start over? Ollie realized that his experiences with Walker and his job had taught him things, things that would need to be examined more closely, but on the surface he knew that he now had the chance to learn from what he had been through, and come out on the other side a better person.</i><br />
<i><br /></i>
<i>He could do anything.</i><br />
<i><br /></i>
<b>BLURB</b><br />
It only takes a few days for Ollie D'Angelo to lose his boyfriend, his job, and his home. Instead of mourning what he doesn’t have, Ollie celebrates what he does: the freedom to pursue his real passion—cooking. He begins Dinner at Home, a home-catering business, and it takes off.<br />
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Late one night, Ollie catches Hank Mellinger, a streetwise hood down on his luck, about to rob his car. Ollie soon discovers that appearances aren’t necessarily what they seem. Hank isn’t a criminal caught red-handed, but a hungry young man trying to make a life for himself and the four-year-old niece he’s trying desperately to take care of.<br />
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Instead of calling the cops, Ollie offers Hank a job and a way to pull himself up by his bootstraps. Together, they discover they can really cook... and that their shared passion for food just might lead to a passion for each other.<br />
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<!-- AddThis Button END -->Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-4960187620497705952014-06-13T08:06:00.000-07:002014-06-13T08:06:00.454-07:00How Feeding Homeless Teens Helped Inspire Dinner at Home<div class="separator" style="clear: both; text-align: center;">
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If, or hopefully when, you read my newest book, <b><i><a href="http://www.amazon.com/Dinner-at-Home-Rick-Reed-ebook/dp/B00K7UZB0W/" target="_blank">Dinner at Home</a></i></b>, you’ll encounter Hank Mellinger, a homeless twenty-something who, when we first meet him, is staying at a Charity called Haven, where he gets room, board, and training in how to be a professional cook. Two similar charities exist in Seattle, where the book is set, Fare Start, which teaches cooking skills to the homeless, and YouthCare, which provides shelter, food, clothing, and vocational training for homeless youth, an astoundingly (or maybe not) large number of whom identify as LGBT.<!-- AddThis Button BEGIN --><br />
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I volunteer for YouthCare, cooking lunches and dinners once or twice a month with a group of my friends—we call ourselves the “It Gets Better” group. There’s not many things I do that are as satisfying, rewarding, and inspirational as this service. It warms my heart to know that the food I made with my own hands is feeding kids who may not have anything else to eat the rest of the day. Their happiness at seeing what we made that day can bring tears to my eyes.<br />
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My experience with YouthCare is part of the reason I love my character Hank, in <b><i><a href="http://www.amazon.com/Dinner-at-Home-Rick-Reed-ebook/dp/B00K7UZB0W/" target="_blank">Dinner at Home</a></i></b> so much. He’s like the kids I feed: streetwise, tough on the outside, but vulnerable too. They’re really barely more than children and they’ve been forced to grow up too fast and have seen too much. Hank is no different.<br />
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Here’s a little excerpt that shows you what Hank is all about—tough guy outside, but all heart on the inside:<br />
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<i>“You really want to feed people this crap?” Hank Mellinger snapped at his new boss. Lined up in the kitchen of Haven, a charity that housed and fed the homeless of Seattle and provided chef training for some of its residents, were several industrial-sized boxes of generic mac and cheese mix. Alongside the boxes were sticks of no-name margarine and boxes of powdered milk.</i><br />
<i><br /></i>
<i>His boss, E.J. Porter, an African-American woman with her hair braided tightly to her scalp and oval-rimmed frameless glasses, shook her head as she took in her latest charge.</i><br />
<i><br /></i>
<i>“Hank. We have to face reality here. Now, as much as I would love to serve people mac and cheese with real cheddar, cream, and maybe roasted red peppers, we just can’t afford that kind of stuff on the measly funds we get from the state and what donors kick in. Hell, honey, we might as well do a béchamel and throw some lobster in too.” She patted his shoulder. “It’s a nice dream, sweetie. Now you need to get cookin’. Lunch is only a couple hours away and I still need you to chop and prep the salad.” She pointed to the sorry pile of heads of iceberg lettuce in the sink.</i><br />
<i><br /></i>
<i>Hank shook his head. “So because people are poor, they have to eat this fucking shit? Why can’t we get some fresh vegetables? Is it that pricey? This stuff gives ‘em nothin’. Artery-clogging crap that might fill up their bellies, but doesn’t do a thing to keep ‘em healthy. Fuck.”</i><br />
<i><br /></i>
<i>E.J. moved in close to Hank, so close he could feel her breath and maybe even a bit of her spittle on his face. She spoke softly, but there was an intensity, perhaps even a fury to her words. “Look, Hank, you just got here. I have been trying to run this place for the last nine years. You have no idea what I go through just to get the food we have to work with. You have no idea how grateful some of these people are for this ‘shit’ as you call it. It tastes pretty good when the last meal you had came out of a dumpster, if you had anything at all. We work with what we get. Some days it’s healthier fare than others, but all of it’s food. For hungry people. And you might not think that’s something, but it is.</i><br />
<i><br /></i>
<i>“Now, you are just starting here. We gave you a roof over your head, food to eat, and we’re trying to help you find a career path as a chef. Haven may not be Le Cordon Bleu cooking school, but we will get you ready to work in a kitchen. We’ll give you knife skills, teach you how to make simple sauces, stocks, and soups, we’ll make a real cook out of you. Maybe not a chef, but a cook.</i><br />
<i><br /></i>
<i>“Now you need to watch your language, watch your attitude, and get to work.” E.J. stormed away.</i><br />
<i><br /></i>
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If you want to know more about YouthCare (and maybe even donate), here’s a little more information:<br />
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<b>YouthCare History</b><br />
For 40 years, YouthCare has been a leader in providing effective services to Seattle’s homeless youth.<br />
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In 1974, a group of concerned citizens started a three-bed shelter for homeless and runaway youth, the first in the Western United States. Since then, we have grown to become a community-based agency with six sites serving the greater Seattle area. During that time, we have led the way in creating effective, innovative programs for homeless young people:<br />
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<br />
<ul>
<li>In 1989, YouthCare created one of the first transitional living programs in the Northwest. Straley House now houses Catalyst, one of the first low-barrier housing programs for homeless youth in the region.</li>
<li>In 1998, YouthCare opened ISIS House, the first transitional living program in Washington State to focus on the unique needs of homeless LGBTQ youth.</li>
<li>In 2003, YouthCare was one of the first agencies nationwide to contract with the Office of Refugee Resettlement to house a shelter/case management program serving the specialized needs of refugee youth.</li>
<li>In May 2010, YouthCare partnered with the City of Seattle, the King County Prosecutor’s Office, and others to open the Bridge Program, the first residential recovery program in the Northwest for sexually exploited children. Today, the program operates as a full continuum of services for sexually exploited youth and young adults, and includes dedicated beds in both emergency shelter and transitional living programs.</li>
</ul>
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<br />
<b>Contact</b><br />
For general inquiries, including program information and donation options: <a href="mailto:info@youthcare.org">info@youthcare.org</a> or (206) 694-4500<br />
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<!-- AddThis Button END -->Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-24121822044665035332014-06-04T01:00:00.000-07:002014-06-04T01:00:03.982-07:00Spaghetti and Meatballs<div class="separator" style="clear: both; text-align: center;">
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Note: This blog post originally appeared on <a href="http://thenovelapproachreviews.com/2014/05/23/food-memories-and-love-a-guest-post-and-giveaway-by-rick-r-reed/" target="_blank">The Novel Approach</a>.<br />
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<h2>
Food, Memories, and Love</h2>
It might just be me, but I believe one of the most powerful ways you can show someone you love them is through feeding them. Growing up, the maternal side of my family was Sicilian. And let me tell you, the Sicilians believe in three things: love, family, and food. You simply did not turn down food when you visited my relatives (and you always sat around the kitchen table when you visited, never the living room).<br />
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My mom, who passed away from cancer in 2007, was a product of her Italian roots. Her best food was the simple Sicilian peasant fare she grew up and learned to cook from the aunts and grandmother who raised her. One of her best recipes, and the one she was known for, was her spaghetti sauce and meatballs. To this day, I make her all-day-simmer sauce on lazy Sundays. The smell of it brings her memory back to me more powerfully than any photograph and, yes, that aroma often brings a tear to my eye.<br />
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I could not write my “romance with recipes” Dinner at Home, without including that recipe. I share it with you below. I also would like to share a little excerpt from the book, in which my main character, Ollie, remembers making meatballs with his own Italian mom. The excerpt reminds me of the special times I shared with my mother, almost always in the kitchen.<br />
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<b>Ollie and Meatballs (an excerpt from <i>Dinner at Home</i>)</b><br />
<br />
<i>“Go ahead, you do it.”</i><br />
<i><br /></i>
<i>Ollie looks up at his mother, her warm smile, her dark hair and green eyes as she stares down at the five-year-old, expectantly. </i><br />
<i><br /></i>
<i>“Like this?” Ollie asks and he upends the jug of milk over a couple of slices of white bread his mother has placed in the sink.</i><br />
<i><br /></i>
<i>“Rub it in. Get the bread all nice and wet,” his mother says.</i><br />
<i><br /></i>
<i>“Like it’s getting a bath?” Ollie asks.</i><br />
<i><br /></i>
<i>His mother laughs. “Like it’s getting a bath.”</i><br />
<i><br /></i>
<i>Once the bread is thoroughly wet, Ollie picks it up and holds it, dripping, over a bowl of equal parts ground beef, veal, and pork. </i><br />
<i><br /></i>
<i>“Now grind it all up,” his mother says. And Ollie squeezes the bread, squeezing and twisting it until it drops in damp crumbs to the meat.</i><br />
<i><br /></i>
<i>“Very good.” His mom pats his head. “What comes next?”</i><br />
<i><br /></i>
<i>“The eggs?”</i><br />
<i><br /></i>
<i>“That’s right.” His mom hands him the first egg and Ollie awkwardly cracks it against the side of the glass bowl. Some of the white runs down the outside of the bowl. “That’s okay,” his mom says when he looks up at her, lower lip out and eyes wide. “You’ll get it right with this one.” And she hands him another egg.</i><br />
<i><br /></i>
<i>He does, cracking the egg and opening it over the meat and bread mixture so the yolk breaks when it hits. He looks down at the mixture, then back to Mom. “What’s next?”</i><br />
<i><br /></i>
<i>“You know what’s next.”</i><br />
<i><br /></i>
<i>“Garlic?”</i><br />
<i><br /></i>
<i>“Lots of garlic.” She has already chopped the cloves fine and she gestures for him to cup his hands. When he does so, she delivers the pungent smelling stuff into his palms and tells him to scatter it around.</i><br />
<i>They add dried basil, oregano, onion powder, and salt and pepper. “Now get your hands in there and mix it all up.” She rubs his back as he combines everything, giggling at the wet mushiness of the mixture. She giggles too.</i><br />
<i><br /></i>
<i>“Now the best part!” Ollie says. “Meatballs.”</i><br />
<i><br /></i>
<i>His mother pulls a chair from the kitchen table and sets little Ollie on it so he can work more easily. She rolls up her sleeves and says, “Let’s get to work.”</i><br />
<i><br /></i>
<i>Ollie awakened from the dream with a smile. One of his favorite childhood memories was helping his Sicilian mother make her spaghetti sauce and meatballs every Sunday. He did it throughout his life. He could now make her simmer-all-day-thick, rich, and delicious sauce with his eyes closed. Even though he used all the same ingredients in all the same proportions, it never tasted quite the same. Good, but just not quite the same. There was no substitute for a mother’s love.</i><br />
<br />
<b>Mom’s Spaghetti Sauce and Meatballs</b><br />
(Serves 4-6)<br />
<br />
1 29-oz. can tomato puree<br />
1 12-oz. can tomato paste<br />
1-1/2 teaspoon salt<br />
1-1/2 teaspoon pepper<br />
1-1/2 teaspoon sugar<br />
Pinch of baking soda<br />
1-1/2 teaspoon garlic powder<br />
1 teaspoon each oregano, basil, and onion powder<br />
2 handfuls grated Romano or Parmesan cheese (half a cup?)<br />
7 cups water or 1-2 cups red wine with the remainder water (I usually use wine)<br />
<br />
Note: Most all of the above ingredients can just be eyeballed. Mix everything in a big pot, add meatballs and pork and simmer for at least four hours. Highly recommended: brown some pork (ribs, chops, whatever’s cheap, a little less than a pound in the pan you’re going to cook the sauce in. Just caramelize it. Once it’s done, pull out, deglaze with a splash of red wine, and begin making your sauce.)<br />
<br />
<b>Meatballs</b><br />
1 lb. ground beef (or beef and pork, or turkey)<br />
1 egg<br />
1 slice bread<br />
¼ cup milk<br />
Salt, pepper, garlic powder, parsley, onion powder, basil, oregano (just eyeball all of this)<br />
<br />
Take a slice of bread, wet with milk, crumble into meat, and add seasonings and egg. Mix with hands, form into balls, brown in hot fry pan on stove in a little olive oil, and drop into the sauce.<br />
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Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-16432459413691831252014-05-25T08:46:00.004-07:002014-05-25T08:46:44.237-07:00Turkey Burgers<div class="separator" style="clear: both; text-align: center;">
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<i>I used to think turkey burgers were bland, the ugly stepsister of the more robust hamburger.</i><br />
<i><br /></i>
<i>Then I started tinkering around...</i><br />
<i><br /></i>
<i>And now, I think I prefer the turkey burgers I make to the ones made from beef. Try these and see what you think.</i><br />
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<h4>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">Rick’s Turkey Burgers</span></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 15px; line-height: 20.790000915527344px;">(Serves 4 or two hungry men)</span></h4>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b>Ingredients</b></span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1 lb. ground turkey</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">2 cloves garlic, minced</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">2 shallots, finely chopped</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1-tablespoon Worcestershire sauce</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1-teaspoon stone ground mustard</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">1 egg</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">¼ cup bread crumbs</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">salt and pepper to taste</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><br /></span></span>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">Top with cheese, if desired (I like sharp Cheddar)</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><br /></span></span>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;"><b>Directions</b></span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 15px; line-height: 20.790000915527344px;">Combine all, form into 4 patties and fry or grill (I make thick patties so my burgers take 5-6 minutes per side). I like to serve with sliced avocado, tomato and more mustard.</span></span><br />
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Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-12632857825076899682014-04-15T00:30:00.000-07:002014-04-15T00:30:02.952-07:00Beans, Beans, the Magical Fruit: Red Lentil Soup<h2>
Slow Cooker Red Lentil Soup</h2>
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This is one of those recipes that I have to confess I came up with by throwing together pantry ingredients when I was looking for a quick and easy supper to make. I had some red lentils leftover from another recipe and thought, “What can I do with those?” A quick look around and I saw a can of diced tomatoes, chicken stock, herbs and the usual mirepoix (onion, celery, carrot) and thought they’d make a great hearty soup, especially in the slow-cooker, which really shines for cooking beans.<br />
<br />
The soup (or stew—it’s thick) was amazing, if I do say so myself. Very flavorful and even better when reheat it a day or two later. I also had some Irish banger sausages in the freezer that I threw in, but you could substitute a different kind of sausage and still come up with a great main course soup. You could even go vegetarian—just leave out the meat and swap the chicken stock for vegetable.<br />
<br />
<b>Ingredients</b><br />
½ onion, diced<br />
2 carrots, peeled and sliced (or do what I do—use baby carrots already peeled and ready)<br />
2 stalks celery, sliced<br />
3 garlic cloves, crushed<br />
1 quart chicken stock (homemade is best, but who has time for that?)<br />
2 cups red lentils (I suppose another color would suffice too)<br />
1 teaspoon dried basil<br />
2 teaspoons herbes de Provence<br />
1/2 teaspoon each garlic powder and onion powder<br />
½ lb. sausage (I used bangers, but a good chicken sausage or Andouille, would also work well—just, for God’s sake—don’t use breakfast links)<br />
Salt and pepper to taste (I am generous with my S&P); the best way to do salt and pepper is be conservative at the start of the recipe and taste and adjust just before serving.<br />
<br />
<b>Directions</b><br />
Really, this couldn’t be easier. Simply dump all the above into a slow cooker, stir, cover and set to low for 8-9 hours. The great thing about dried lentils is they need no pre-soaking or prep (you might want to pick through quickly to make sure there are no stones mixed in).<br />
<br />
At the end of cooking, remove sausage, halve lengthwise, then slice, and return to soup.<br />
(Serves 4-6)<br />
<br />
I served with grated cheese and more freshly ground black pepper. A loaf of crusty bread is almost a must-have with this.<br />
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Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-33993204156893847682014-04-07T00:30:00.000-07:002014-04-07T00:30:04.951-07:00Cover Reveal: Dinner at Home<div class="separator" style="clear: both; text-align: center;">
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BIG COVER REVEAL!<br />
<br />
My "romance with recipes" just got a new face, courtesy of cover artist extraordinaire, Reese Dante. I'm just thrilled with it. Here's the blurb for the book, which comes out in May:<br />
<br />
<i>It only takes a few days for Ollie D'Angelo to lose his boyfriend, his job, and his home. Instead of mourning what he doesn’t have, Ollie celebrates what he does: the freedom to pursue his real passion—cooking. He begins Dinner at Home, a home-catering business, and it takes off.</i><br />
<i><br /></i>
<i>Late one night, Ollie catches Hank Mellinger, a street-wise hood down on his luck, about to rob his car. Ollie soon discovers that appearances aren’t necessarily what they seem. Hank isn’t a criminal caught red-handed but a hungry young man trying to make a life for himself and the four-year-old niece he’s trying desperately to take care of. </i><br />
<i><br /></i>
<i>Instead of calling the cops, Ollie offers Hank a job and a way to pull himself up by his bootstraps. Together, they discover they can really cook... and that their shared passion for food just might lead to a passion for each other.</i><br />
<i><br /></i>
<i>Dinner from Home </i>will appear soon on Dreamspinner Press's <a href="https://www.dreamspinnerpress.com/store/upcoming_products.php" target="_blank">Coming Soon page</a> and you can pre-order. It will be widely available beginning in May.Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-23097834976767428412014-04-04T14:00:00.000-07:002014-04-04T14:00:01.914-07:00A Guest at the Table: Reader & Mom Kari Higa Makes Shares Her Recipe for Chocolate Waffles<!-- AddThis Button BEGIN -->
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<i>Kari says: I love making chocolate covered treats for special occasions. It's not an indulgence I allow myself often but these are so good.</i><br />
<i><br /></i>
<i>Sometimes, I make way too many treats for one day. I had leftover ganache and chocolate cover fruit. So the next day, when trying to decide what to make for breakfast, I decided to make chocolate waffles. It turned out so much better than I'd hoped.</i><br />
<i><br /></i>
<i>No need for syrup. Just sprinkle a bit of powdered sugar and top with chocolate covered fruit!</i><br />
<br />
<h3>
<b><br /></b></h3>
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<h3>
<b>Chocolate Waffles </b></h3>
<b>Ingredients</b><br />
4 tbsp chocolate ganache (see recipe below)<br />
1 1/2 cups waffle mix (Bisquick or see recipe below)<br />
1 large egg<br />
Milk (about 3/4 cup)<br />
1 tbsp oil<br />
1 tbsp sugar<br />
Berries (I used chocolate covered strawberries and raspberries)<br />
<br />
<b>Directions</b><br />
Preheat the waffle iron. In a large microwaveable bowl, warm the ganache (mine was refrigerated). Add the waffle mix, sugar, egg, oil, and stir enough milk until the batter is cake-like batter consistency.<br />
<br />
Fill the waffle iron with batter and cook until done.<br />
<br />
Top with fruit and sprinkle powdered sugar. Enjoy!<br />
<br />
Makes 6 waffles<br />
<br />
<b>Chocolate Ganache</b><br />
<br />
The ratio for ganache is 1 cup heavy cream to 8 oz. chocolate chips. I like dark chocolate so I use Ghirardelli 60% cacao chips.<br />
<br />
Warm the cream in the microwave for about a minute in the microwave. Keep an eye so that it doesn't boil. Add the chocolate chips and stir until shiny and the chocolate completely melt.<br />
<br />
<b>Waffle Mix</b><br />
<br />
2 cups all-purpose flour<br />
1 tbsp sugar<br />
1tsp salt<br />
4 tsp baking powder<br />
<br />
This can be stored in an airtight container. I make a huge batch so I can use it during the week to cut down on preparation time.<br />
<br />
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<!-- AddThis Button END -->Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-30314671913078831112014-03-28T00:30:00.000-07:002014-03-28T00:30:00.459-07:00A Guest at the Table: Andrea Speed, author of the Infected Series, with Vegetarian Puttanesca<div class="separator" style="clear: both; text-align: center;">
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<i>Thanks for having me today, Rick. Food doesn’t play a huge part in the Infected universe, but then again, it sort of does. Roan has to eat lots of food after shifts, since it sends his metabolism haywire, and while he’s a meat eater, Dylan, his significant other, is very much a vegetarian, and also the better cook of the two. There isn’t much conflict over this, because Dylan doesn’t care if Roan eats meat, and Roan doesn’t care that Dylan is trying to make him eat more vegetarian fare. They’ve worked it out. (And, if left to his own devices, Roan would eat nothing but takeout.) </i><br />
<br />
Here is where today’s recipe is from, in <b><i>Infected: Freefall </i></b> -<br />
<br />
<b>Excerpt from Infected: Freefall</b><br />
From the stairs he glanced down at his television and saw that Dylan was watching Doctor Who as he cooked. Roan was nearly at the base of the stairs when Dylan finally noticed him. “Hey, should you be out of bed?”<br />
<br />
“I was shot in the hand. I’m not an invalid. If I play my cards right, I won’t even have a limp.”<br />
<br />
Dylan gave him a warning frown, tearing a sheet of aluminum foil off the roll. “You must feel better. You’re back to being a smart-ass.”<br />
<br />
“Hard to keep a good smart-ass down.” As he entered the kitchen and went to the fridge, he saw a couple of pans on the stove, steaming away. He’d almost forgotten he had pans like that. “Smells great. What is it?”<br />
<br />
“Penne alla puttanesca.”<br />
<br />
“Wow, I love puttanesca sauce.”<br />
<br />
“I know, that’s why I made it. It’s ready if you’re hungry.”<br />
<br />
Roan pulled an old Gatorade bottle from the back of the shelf and gulped it down. It was disgusting, but he had to admit he felt a little less logy afterwards. And as disgusting as it was, he drank it all. He had to get his fluid levels back up; he probably hadn’t lost that much blood, but he was bleeding pretty good there for a while. “Yeah, I guess I am, thanks.” He paused for a moment. “Doesn’t puttanesca sauce have anchovies in it?”<br />
<br />
“Mine doesn’t.”<br />
<br />
“That’s what I thought.”<br />
<br />
Roan got a plate down from the cupboard—at least he remembered where they were—and helped himself to a ladle full of pasta (whole wheat, of course, and probably organic; he was dating a hippie) and sauce, which were in separate pans. The sauce smelled really good, anchovies be damned.<br />
<br />
**<br />
<br />
This is a variation on the recipe I found here: <a href="http://easylifecooking.com/vegetarian-penne-alla-puttanesca.html">http://easylifecooking.com/vegetarian-penne-alla-puttanesca.html</a> I'm big on modifying recipes to suit your own taste, and I've done that here by adding a bell pepper, mushrooms, and thyme, giving a small boost to the red pepper flakes, and omitting orange juice (not sure why that was in the original recipe). I've also included the textured protein variation, where you add some meat substitute. Not everyone's a fan of that, so it's just included as an option.<br />
<br />
<b>Dylan’s Vegetarian Penne alla Puttanesca</b><br />
<br />
<b>Ingredients</b><br />
2 Tbs. olive oil<br />
2 cloves garlic, minced and peeled<br />
1 medium yellow onion, finely chopped<br />
1 bell pepper (I prefer red, but it's up to you - green or yellow might give you more of a color variation)<br />
1/2 tsp. dried oregano<br />
1/4 tsp. thyme<br />
1/3 tsp. crushed red pepper flakes<br />
1/2 cup white wine (you could also use red - I won't tell)<br />
1/2 cup sliced mushrooms (I like brown cremini, but you can add any kind you like)<br />
One 28-oz. can whole tomatoes, coarsely chopped, juice reserved<br />
1/3 cup pitted olives, quartered (I prefer black, but you could use green, or even use a mix of green and black)<br />
2 Tbs. capers, rinsed<br />
8 oz. penne pasta (or whatever pasta you like - this is good with angel hair, spaghetti, macaroni, you name it)<br />
1/2 cup grated Romano cheese (Or Parmasean - it's totally up to your preference)<br />
1/3 cup chopped fresh flat-leaf parsley or basil<br />
Salt & black pepper (at least a dash of each)<br />
<br />
Optional:<br />
If you'd like, you could also add soy protein meat substitute meatballs or sausage, chopped (Morningstar Farms makes some, but so do others, such as Tofurky - again, all a matter of personal preference). Make according to their package directions, and add at the end, when assembling the dish.<br />
<br />
<b>Directions</b><br />
Heat the oil in a pan over medium heat. Add the garlic and sauté until golden, 2 to 3 minutes. Add the onion, bell pepper, mushroom, oregano, and pepper flakes and cook, stirring occasionally, until the onion is tender (5 to 6 minutes). Add the wine and simmer until it has almost evaporated, about 2 minutes. Stir in the tomatoes and their juice, olives, thyme, and capers. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer, and cook until the sauce has thickened, about 20 minutes. Season to taste with salt and pepper.<br />
<br />
Meanwhile, cook the pasta per package directions. (I don't need to tell you how to make pasta, do I?) Everybody has a favorite way to do it, so do that.<br />
<br />
Pour the pasta into the pan or a separate bowl and toss with the sauce. Serve as you will, and sprinkle with cheese and parsley (or basil).<br />
<br />
I've found this tastes even better after a day or two, or maybe that's just my perception. You may not have that many leftovers. As I said, this sauce is good on any pasta, and if you really like heat, feel free to double the red pepper flakes, or add a bit of cayenne. Cooking is no fun if you can't modify the recipes to suit your own tastes. Have fun, experiment; remember recipes are really just guidelines, not hard and fast rules.<br />
<br />
**<br />
<b>Blurb for Infected: Freefall</b><br />
<br />
In a world where a werecat virus has changed society, Roan McKichan, a born infected and ex-cop, works as a private detective trying to solve crimes involving other infecteds.<br />
<br />
Conceived bearing the lion strain of the virus, Roan is the only fully functioning virus child in the country—maybe in the world. But that doesn’t mean he’s okay. He’s still struggling with the death of his husband and the guilt of finding new love; his old enemy, the Church of the Divine Transformation, is becoming increasingly hostile; and he’s taken on a tragic cold case involving a long-missing boy.<br />
<br />
As Roan fights to control the lion inside him, his world explodes with all kinds of trouble. The leader of the church is ramping up the violence against him, calling Roan out as a traitor to his kind. There’s a loose Infected terrorizing the city. And Holden, male prostitute and Roan’s unofficial assistant, brings him a case involving the suspicious death of one of Holden’s clients, which puts Roan far too close to a murderer for his state of mind....<br />
<br />
<a href="http://www.dreamspinnerpress.com/store/product_info.php?products_id=2641" target="_blank">BUY</a>.<br />
<br />
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<b>Andrea Speed Bio</b><br />
Andrea Speed was born looking for trouble in some hot month without an R in it. While succeeding in finding Trouble, she has also been found by its twin brother, Clean Up, and is now on the run, wanted for the murder of a mop and a really cute, innocent bucket that was only one day away from retirement. (I was framed, I tell you – framed!)<br />
<br />
In her spare time, she arms lemurs in preparation for the upcoming war against the Mole Men. <i>Viva la revolution!</i><br />
<a href="http://www.andreaspeed.com/" target="_blank">Website</a>Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-7895662964945379552014-03-21T00:30:00.000-07:002014-03-21T00:30:03.917-07:00A Guest at the Table: H. Lewis-Foster, author of Burning Ashes, with Venison and Parsnip Mash<div class="separator" style="clear: both; text-align: center;">
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<i>In my recently released novel <b><a href="http://www.dreamspinnerpress.com/store/product_info.php?products_id=4255" target="_blank">Burning Ashes</a></b>, England cricketer Scott Alverley loves to cook. The first meal he cooks for his Australian lover Nat Seddon is a venison dish. It certainly impresses Nat, and I hope you enjoy my own recipe for venison with parsnip mash.</i><br />
<br />
<b>Ingredients</b><br />
10 oz diced venison<br />
8 shallots, sliced<br />
8 oz chestnut mushrooms, sliced<br />
½ pint vegetable stock<br />
1 glass red wine<br />
3 parsnips<br />
3 carrots<br />
1 tsp olive oil<br />
½ oz butter<br />
Nutmeg<br />
Salt and pepper<br />
Serves 2<br />
<br />
<b>Directions</b><br />
1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Sauté the shallots and mushrooms in the olive oil until golden. Remove to a casserole dish.<br />
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Brown the venison in the same pan for a couple of minutes. Add the wine and vegetable stock, and bring to a simmer.<br />
3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the venison and stock to the casserole dish and cook in the oven at 300 F/150 C/Gas mark 2 for 1 hour 15 minutes.<br />
4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Peel and cube the parsnips and carrots. Steam for 7-10 minutes until tender.<br />
5.<span class="Apple-tab-span" style="white-space: pre;"> </span>Cream the parsnips and carrots with a hand-blender, along with the butter. Add seasoning and nutmeg to taste.<br />
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6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Serve the venison, mushrooms and shallots with the mash and a little of the stock poured over.<br />
7.<span class="Apple-tab-span" style="white-space: pre;"> </span>Enjoy with a glass of wine and, if possible, in the company of a gorgeous Australian sportsman.<br />
<br />
<br />
<b>Burning Ashes by H. Lewis-Foster</b><br />
<b><br /></b>
<b>Blurb</b><br />
Intelligent and confident, Australian cricketer Nat Seddon is one of the world's best bowlers. He's openly gay, but keeps his private life to himself, with everything under control. But on the last day of his team’s Ashes tour of England, he meets Scott Alverley, England’s promising new batsman. Nat tries not to be attracted to Scott, but he can’t help finding the privileged young man handsome and endearing. Nat is tempted by a little end of tour fun, but finds himself playing agony uncle to a virgin. Instead of going home to bask on a beach, he spends a wet week in the north of England with Scott. Try as he might to resist, he can’t help falling hopelessly in love.<br />
<br />
The hectic sporting calendar is a persistent obstacle to their growing romance; Nat and Scott are rarely even on the same continent. They make the most of the time when they can be together, but the months apart take a toll on Scott, professionally and personally. The possible solutions are nearly unthinkable, but if they are willing to make sacrifices that will change their lives forever, they might hold on to the love they found in the Ashes.<br />
<br />
<b>Excerpt</b><br />
As soon as the door was safely closed, Nat spluttered into laughter.<br />
<br />
“That was Mrs. B? Is there a Mr. B?”<br />
<br />
“Of course. He runs the tattoo parlor in town.” Scott nodded toward the old-fashioned fridge. “Come on. Let’s see what rations she’s left us.”<br />
<br />
Scott opened the door to reveal shelves filled with meat and fish, fruit and veg, tubs of cream, and bottles of wine. Nat peered inside and pulled out an unpromising beige blob.<br />
<br />
“What’s in haggis, exactly?”<br />
<br />
Scott took the meaty delicacy from Nat and returned it to the fridge. “You really don’t want to know. But it tastes good.”<br />
<br />
Nat wasn’t convinced and turned his attention to a large foil container. He grinned at Scott as he read from the label. “Sticky toffee pudding. That sounds very bad.”<br />
<br />
Scott grinned back in reply. “It’s positively wicked.”<br />
<br />
Nat’s body tingled hopefully as he saw the mischievous glint in Scott’s eyes. But before Nat could act on his impulses, Scott shut the fridge door and led him on a whirlwind tour of the house. They scampered from room to room like a pair of naughty school kids. From well-loved teddy bears on antique brass beds to mismatched, overflowing bookshelves, Nat found the house totally charming and like nothing he’d seen before.<br />
<br />
****<br />
<br />
Lounging by the Aga later that evening, Scott turned a wine-warmed smile on Nat, who was washing up in the Belfast sink. “Are you sure you don’t want a hand?”<br />
<br />
“You cooked dinner, so I get the arduous task of washing the dishes.” Nat rinsed a wine glass under the tap. “That venison was delicious, by the way. Where did you learn to cook like that?”<br />
<br />
Scott gazed hazily across at Nat. “Well, you know, when our personal chef was allowed a day off, I simply had to fend for myself.”<br />
<br />
Nat gave Scott a disbelieving look, as he placed the gleaming glass on the drainer.<br />
<br />
Scott laughed. “Don’t worry, we didn’t have a chef, but I did have a terrific food-tec teacher.” Scott smiled to himself as he remembered Mrs. Wade, one of his favorite teachers at school. With her close-cropped hair and sparkling green eyes, he’d honestly tried to have a crush on her. He’d include her in his fantasies, but at the crucial moment she’d disappear, to be replaced by Mr. Dawson, the burly young sports master with his shock of red hair. Scott was wondering what had become of his old tutors, when Nat noisily yanked the plug from the sink.<br />
<br />
As Nat looked across at him, Scott suddenly felt uneasy. They’d had a lovely evening and Nat had seemed to appreciate his cooking, as well as his father’s collection of wine. But it was getting on for midnight and they couldn’t put off the awkward moment much longer. Scott got up from his chair and summoned as much composure as he could.<br />
<br />
“I suppose it must be time for bed.” <br />
<br />
<b>Buy Links</b><br />
<a href="http://www.dreamspinnerpress.com/store/product_info.php?products_id=4255" target="_blank">Dreamspinner Press</a><br />
<a href="http://www.amazon.com/Burning-Ashes-H-Lewis-Foster-ebook/dp/B00FS1RTXC/" target="_blank">Amazon</a><br />
<br />
<b>Author Bio</b><br />
H. Lewis-Foster has worked with books, in one form or another, since leaving university. As a keen reader of gay fiction, she decided to try writing herself, and is now the proud author of several short stories and a debut novel.<br />
<br />
H. has lived in various parts of the UK and has recently moved to the north of England, where she’s enjoying city life, especially the theatres and cinemas. She tries not to watch too much television, but is a big fan of Downton Abbey, and while she’s writing, she loves listening to Test Match Special (where they spend far more time talking about cakes than cricket!)<br />
<br />
Connect with H. Lewis-Foster<br />
<a href="http://hlewisfoster.wix.com/books" target="_blank">Website</a><br />
<a href="https://twitter.com/HLewisFoster" target="_blank">Twitter</a><br />
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Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-57917293702863022732014-03-19T07:31:00.000-07:002014-03-19T07:32:43.504-07:00Chicken Soup with an Italian Kick<div class="separator" style="clear: both; text-align: center;">
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<i>I grew up with an Italian mom (Sicilian, actually), so I can't resist trying to morph regular recipes into Italian ones. This chicken soup is a good example. It's hearty and rich with garlic and spices like oregano and thyme. Pair it with a nice Pinot Grigio and a loaf of crusty bread and it's the perfect meal for a chilly day. </i><br />
<br />
<b><br /></b>
<b><br /></b>
<h3>
<b>Rick’s Italian Chicken Soup</b></h3>
<b><br /></b>
<b>Ingredients</b><br />
1 T olive oil<br />
1 sweet onion, chopped<br />
1 carrot, sliced<br />
3 stalks celery, sliced<br />
3-4 garlic cloves, minced<br />
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces<br />
1 T dried basil<br />
1 t dried thyme<br />
salt and pepper<br />
pinch of crushed red pepper (optional)<br />
salt and pepper<br />
32-oz. chicken stock<br />
½ cup grated parmesan cheese<br />
1 can cannellini or other white bean, drained and rinsed under cold water<br />
2 cups baby spinach, kale, escarole or greens of your choice (run your knife through the greens; they should not be finely chopped)<br />
1 cup orzo or other tiny pasta<br />
<br />
<b>Directions</b><br />
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Heat olive oil over medium high heat, add in onion, carrot, celery and garlic and sauté until soft. Season with salt, pepper, and the dried herbs. Stir a lot. They veggies should be fragrant, but shouldn’t brown.<br />
<br />
Add in cubed chicken and cook until translucent. Add stock and stir to combine. Add in grated cheese (if you’re like me, you freeze the rinds from your parmesan and keep them on hand. If you do, throw a rind into the soup at this point). Add beans.<br />
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Bring to boil, reduce to simmer. Simmer for 20 minutes. Add your greens, stir. Add in orzo and cook for recommended time on package. Taste for salt and pepper and adjust to your liking.<br />
<br />
Soup is ready to serve. Add a drizzle of olive oil and pass more grated cheese at the table.<br />
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<i>Mangia bene, vivi felice! </i>(Eat well; live happy)<br />
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<br />Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-33485497859617681612014-03-10T00:30:00.000-07:002014-03-10T00:30:01.083-07:00The Perfect Antidote to Winter: Chili Con Carne<div class="separator" style="clear: both; text-align: center;">
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<i>When people ask me what's the best thing I make, I always think of my chili. It's a tried and true recipe and is as much a pleasure to make for my husband and me on a weeknight in and good enough to make for company on the weekend. I recommend pairing this with a pan of cornbread and a nice red wine.</i><br />
<br />
<h3>
Rick's Chili Con Carne</h3>
<br />
<b>Ingredients</b><br />
2 T olive oil<br />
1 large onion, diced<br />
1 Poblano pepper, diced<br />
4 cloves garlic, minced<br />
2-3 stalks of celery, sliced<br />
1-1/2 lbs. ground chicken or turkey (you can use ground beef, but I think it makes too much grease. With the seasonings in this dish, the poultry works just fine)<br />
2 15-oz. can fire-roasted diced tomatoes<br />
1 15-oz. can black beans, drained and rinsed<br />
1 15-oz. can kidney or pinto beans, drained and rinsed<br />
2 T chili powder<br />
1 T oregano<br />
1 T cumin<br />
1T instant coffee (yes, coffee. That might seem strange, but it adds depth of flavor and I promise you won't taste coffee)<br />
1 t cinnamon (same as with the coffee)<br />
1 t ground coriander<br />
1 bay leaf<br />
1/2 to 1 cup dry red wine<br />
salt and pepper to taste<br />
pinch or more of cayenne, depending on how hot you like your chili<br />
<br />
<b>Directions</b><br />
Warm olive oil in Dutch oven over medium high heat. Add onions, pepper, garlic and celery and cook, stirring, until fragrant and soft (about 5 minutes). Add chicken and break up with a wooden spoon, stir and toss until it loses its pink color. Add in tomatoes and beans, stirring. Add in all the spices and bay leaf, stir, and bring to boil (if it isn't boiling already). Reduce to simmer and let it simmer for about 40 minutes. Taste and see if you need any additional salt and pepper. Note: this tastes much better if you make it a day ahead, refrigerate, and re-heat.<br />
<br />
Top with sour cream or Greek yogurt, sliced green onions, avocado, cilantro, and shredded cheese...or whatever you like. It's all good.<br />
<br />
Let me know if you tried my recipe, how you liked it, and if you got creative and made changes or additions. Both corn and mushrooms make great additions to the above.Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com4tag:blogger.com,1999:blog-2989175915845477712.post-91209318819107634322014-03-07T01:00:00.000-08:002014-03-07T01:00:02.406-08:00A Guest at the Table: Jay Northcote, author of The Little Things, Makes Lamb Balti<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">I often seem to end up
writing about food in my stories, probably because I love to cook. Most of my
books have fairly domestic settings so the characters often spend time cooking
and eating together. <span style="font-size: small;"><o:p></o:p></span></span></span></div>
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<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">In <i style="mso-bidi-font-style: normal;">The Little Things</i>, Joel is a single parent of a three-year-old.
It’s sometimes hard for him to get a babysitter, so for his second date with
Liam, Joel invites Liam over for dinner at his flat. He cooks for him so they
can eat together once Evie—Joel’s daughter—is in bed.<span style="mso-spacerun: yes;"> </span>Joel cooks lamb curry and dahl. I’m a UK
author and we Brits love our curries. The recipes below are an anglicized
version rather than being authentically Indian, but they taste pretty good. If
you’re a vegetarian you can leave out the lamb and use quorn instead, or chunks
of butternut squash as a meat substitute.<o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUtnKq-_Zswg44pO3Qnv4ZW0FWkIeGgAxuoe0TbHpsHJTJ7Ue2CJ5udc6Nh-ta2Vi5r9-pLCQuSmCpC8SjtCCCdnc0nCLs6ZkIxwSSMr1MpcAXMcoN8UqWl2S065wO6JjzFYF89USXsz1/s1600/unnamed-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlUtnKq-_Zswg44pO3Qnv4ZW0FWkIeGgAxuoe0TbHpsHJTJ7Ue2CJ5udc6Nh-ta2Vi5r9-pLCQuSmCpC8SjtCCCdnc0nCLs6ZkIxwSSMr1MpcAXMcoN8UqWl2S065wO6JjzFYF89USXsz1/s1600/unnamed-1.jpg" height="400" width="297" /></a></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Lamb Balti <o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">This serves 8+ <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Approx 1kg of lean lamb
steaks cut into chunks<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">2 tbsp olive oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">one large onion, chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">2 cloves of garlic,
crushed or chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">4 cardamom pods<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">a stick of cinnamon<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 tsp cumin<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">2-3 tbsp of balti curry
paste (I use Pataks, but if you can’t get balti paste any medium curry paste
will do)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 x 400g can of chopped
tomatoes<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 x 400g can of chick peas
(drained)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 stock cube (I use lamb
but veggie or chicken would do)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">250ml of water<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">fresh coriander (cilantro)
to garnish<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Pre heat the oven to gas
mark 3/160 C/325 F.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">In a large flameproof
casserole, fry the onion and cardamom pods in the olive oil until the onion is
soft.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Add the lamb and stir fry
on a high heat until it’s brown rather than pink, then stir in the curry paste,
garlic, and cumin and cook for another few minutes.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Add the chick peas, canned
tomatoes, water and cinnamon stick and bring to a simmer.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Chop/crumble the stock
cube in and stir till it’s dissolved.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Put a lid on the casserole
and put it in the oven for about an hour, or until the meat is tender.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Serve sprinkled with the
coriander, with basmati rice and dahl (see below)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Dahl<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 tsp cumin seeds<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">2 tbsp olive oil<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 onion chopped finely<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">2 cloves of garlic,
crushed or chopped<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 tsp ground cumin<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 tsp ground coriander<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">1 tsp turmeric<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">2 tsp vegetable
bouillon/stock powder<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">350g red lentils<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">800ml boiling water
(approx)<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Heat the oil with the
cumin seeds for a couple of minutes, then add the onion and garlic.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Fry for a few minutes
until the onion is soft and golden.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Add the spices and fry for
a couple more minutes.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Add the lentils, boiling
water and bouillon powder. Bring to a simmer then cover.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Simmer for about twenty
minutes, stirring occasionally until the mixture thickens. Add more water if
required to stop it sticking.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">In the excerpt below from <i style="mso-bidi-font-style: normal;">The Little Things</i>, Evie’s asleep in bed
and the food is ready. Joel cooked it all in advance which is what I normally
do with these dishes. The lamb tastes better if it sits awhile, and the dahl is
easy to reheat in a microwave—perfect for when you’re entertaining and don’t
want too much to do at the last minute. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<br /></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">***<o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">The next few minutes were filled with the hustle and bustle of
draining rice, reheating dahl, and dishing up two fragrant platefuls of curry.
Liam refilled their wineglasses while Joel did the serving. <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">“Where are some matches for the candles?” he asked. <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">“Top cupboard, over the sink.” Joel set their plates down on the
table. “I forgot about those. I haven’t had much call for candlelit dinners in
my life so far.” <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">“Not with your ex?” <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">Joel shook his head as Liam sat down again, struck a match, and
touched it to the wick of each candle in turn. “No, he wasn’t one for quiet
nights in. He always preferred to go out if we could.” <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">“This smells amazing.” Liam leaned over his plate and inhaled
blissfully. <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">“Dig in.” Joel lifted up his own fork. “The curry paste is from a
jar, but I think it turned out pretty well. I hope you like it.” <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">The conversation slowed as they ate. The curry was damn good, and
Liam seemed to enjoy it. He accepted a second helping, and Joel had a little
extra too. By the time they’d finished, Joel was feeling happy and relaxed with
a belly full of food and wine. <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">“Do you want some pudding? I bought some ice cream. It’s nothing
fancy, I’m afraid.” <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">Liam shook his head and patted his stomach. “No thanks, I’m full.”
<o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">“More wine?” There was still a little left in the bottle that Liam
had brought. <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">“No,” Liam replied. “I’d better not, because I have to drive home
later.” <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">Joel started to clear their plates, and Liam got up to help him.
Joel stacked them in the dishwasher, and when he straightened up and turned,
Liam was standing and looking right at him. Joel felt a thrill of nerves and
tension when he saw the intensity in Liam’s eyes. <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">“Do you want any coffee… or tea, or anything?” Joel could hear the
nervousness in his own voice and tried to control it. <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">Liam shook his head and took a step closer. Joel moved toward him
too, and Liam moved his hands up to cup Joel’s cheeks and slide into his hair
as he leaned in. Joel’s fingers found Liam’s belt loops and he hooked them in
and tugged him closer. “God, I’ve been thinking about doing this nonstop for
the last few days.” Liam’s voice was a whisper over Joel’s lips, and then his
words turned into kisses. Hot, searing kisses that swept aside Joel’s anxiety
like wildfire, burning it away with need and passion and <i>want</i>. He
whimpered into Liam’s mouth as he kissed him back. Their tongues were hot and
slick and everything felt so overwhelmingly right—Liam’s arms around him, the
scent and taste of him. Joel’s legs felt weak with desire and he pulled away,
breathless, but he kept his hands tightly gripped on Liam’s waist where they
rested. <o:p></o:p></span></span></div>
<div class="Default" style="line-height: 115%; text-indent: 28.35pt;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">“Shall we take this somewhere more comfortable? Because if you
carry on kissing me like that, I’m not sure I can manage to stay upright.” He
chuckled and Liam laughed too, nuzzling his stubble against Joel’s cheek as he
pressed another kiss against Joel’s jaw. <o:p></o:p></span></span></div>
<div class="MsoNormal" style="text-indent: 28.35pt;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">“Being less upright sounds appealing.
Lead the way.”<o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in; text-align: center;">
<span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">***<o:p></o:p></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif;"><i style="mso-bidi-font-style: normal;"><span lang="EN-GB" style="line-height: 115%;">The Little
Things</span></i><span lang="EN-GB" style="line-height: 115%;"> is available at </span><span lang="EN-GB"><a href="http://www.dreamspinnerpress.com/store/product_info.php?products_id=4390"><span style="line-height: 115%;">Dreamspinner
Press</span></a><o:p></o:p></span></span></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<br /></div>
<i style="mso-bidi-font-style: normal;"><span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">There are lots of things that brighten Joel’s life. His three-year-old
daughter Evie is one. His close relationship with her mother, his best friend
from university, is another. Joel’s boyfriend, Dan, adds spice to his
child-free nights, and Joel is pretty happy with how things are.<o:p></o:p></span></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">Then one cold and rainy night, everything changes. Joel’s life is turned
upside-down when he becomes a full-time dad to Evie, and his previously
carefree relationship with Dan cracks under the strain.<o:p></o:p></span></span></i><br />
<i style="mso-bidi-font-style: normal;"><span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">Meeting Liam, who acts as if getting hurt isn’t a foregone conclusion,
shakes Joel to the core. Their attraction is mutual, and Liam makes no secret
of how serious he is about Joel. But Joel is wary. He tells himself he’s
keeping Liam at a distance for Evie’s sake, when really he’s protecting his own
heart. Taking a chance on this new relationship with Liam may seem a small
step—a little thing—but is it one Joel can take after losing so much already?<o:p></o:p></span></span></i><br />
<div style="line-height: 115%;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">Jay lives
just outside Bristol in the West of England, with her amazing, occasionally
ridiculous husband, two noisy-but-awesome children, and two cats. <o:p></o:p></span></span></div>
<div style="line-height: 115%;">
<span lang="EN-GB"><span style="font-family: Verdana, sans-serif;">She comes
from a family of writers, but she always used to believe that the gene for
fiction writing had passed her by. She spent years only ever writing emails,
articles, or website content. One day, she decided to try and write a short
story–just to see if she could–and found it rather addictive. She hasn’t
stopped writing since.<o:p></o:p></span></span></div>
<div style="line-height: 115%; margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<b style="mso-bidi-font-weight: normal;"><span lang="EN-GB" style="line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Links<o:p></o:p></span></span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="line-height: 115%;">Website:
</span><span lang="EN-GB"><a href="http://www.jaynorthcote.com/"><span style="line-height: 115%;">www.jaynorthcote.com</span></a></span><span lang="EN-GB" style="line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="line-height: 115%;">Twitter:
</span><span lang="EN-GB"><a href="https://twitter.com/jay_northcote"><span style="line-height: 115%;">https://twitter.com/jay_northcote</span></a></span><span lang="EN-GB" style="line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="line-height: 115%;">Facebook
profile: </span><span lang="EN-GB"><a href="https://www.facebook.com/dellamere"><span style="line-height: 115%;">https://www.facebook.com/dellamere</span></a></span><span lang="EN-GB" style="line-height: 115%;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="line-height: 115%;">Facebook
Author Page: </span><span lang="EN-GB"><a href="https://www.facebook.com/jaynorthcotefiction"><span style="line-height: 115%;">https://www.facebook.com/jaynorthcotefiction</span></a></span><span lang="EN-GB" style="line-height: 115%;"><o:p></o:p></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span lang="EN-GB" style="line-height: 115%;">Jay’s
books: </span><span lang="EN-GB"><a href="http://www.dreamspinnerpress.com/store/index.php?cPath=55_953"><span style="line-height: 115%;">http://www.dreamspinnerpress.com/store/index.php?cPath=55_953</span></a></span><span lang="EN-GB" style="line-height: 115%;"><o:p></o:p></span></span></div>
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Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-34352428144734845382014-02-28T00:30:00.000-08:002014-02-28T07:32:51.725-08:00A Guest at the Table: Lorna Collins, Author of Ghost Writer<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySSxTeaE5XmWD7bCKayAPAiHkJb703eqo39gAzdYjVZ8PER3VJBEPDosgeYH4hG_9bSjAmOT1xm8btIlfcYVqjei5u0txOuwOXfHbebENw5iJyspEqDs3SkDknzclwD1yGHI8jStNYrkM/s1600/unnamed.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjySSxTeaE5XmWD7bCKayAPAiHkJb703eqo39gAzdYjVZ8PER3VJBEPDosgeYH4hG_9bSjAmOT1xm8btIlfcYVqjei5u0txOuwOXfHbebENw5iJyspEqDs3SkDknzclwD1yGHI8jStNYrkM/s1600/unnamed.jpg" height="400" width="263" /></a></div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
<span style="background-color: transparent; font-size: medium;">I wrote the recipe below into my fantasy/mystery/romance novel, <strong><em><a href="http://www.amazon.com/Ghost-Writer-Lorna-Collins/dp/1610092023/" target="_blank">Ghost Writer</a></em></strong>. Read more about the book on our <a href="http://www.lornalarry.com/" target="_blank">website</a></span><span style="background-color: transparent; color: #1155cc; font-size: medium;">. </span><span style="font-size: medium;">As a family tradition, I always cook down the turkey carcass from holiday meals and make this soup:</span></div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
</div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
<strong><span style="font-size: medium;">Mulligatawny Soup</span></strong></div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
</div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
<span style="font-size: medium;">Sauté:</span></div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
<span style="font-size: medium;">1 med. onion in</span></div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
<span style="font-size: medium;">1/4 cup butter or margarine</span></div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
</div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
<span style="font-size: medium;">Add:</span></div>
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<span style="font-size: medium;">1 med. carrot, diced</span></div>
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<span style="font-size: medium;">1 stalk celery, diced</span></div>
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<span style="font-size: medium;">1 bell pepper (green, red, or yellow), seeded and diced</span></div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
<span style="font-size: medium;">1 med. apple (I like Granny Smith or Fuji), pared, cored, and diced</span></div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
<span style="font-size: medium;">1 cup diced or shredded chicken or turkey</span></div>
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</div>
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<span style="font-size: medium;">Stir in gradually:</span></div>
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<span style="font-size: medium;">1/3 cup flour</span></div>
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<span style="font-size: medium;">1 tsp. curry powder</span></div>
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<span style="font-size: medium;">1/8 tsp. mace</span></div>
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<span style="font-size: medium;">2 whole cloves</span></div>
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<span style="font-size: medium;">1 sprig parsley, minced</span></div>
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<span style="font-size: medium;">2 cups stock (chicken or turkey)</span></div>
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<span style="font-size: medium;">1 cup cooked tomatoes (I use canned diced ones)</span></div>
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<span style="font-size: medium;">salt and pepper to taste</span></div>
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<span style="font-size: medium;">Simmer for half an hour or longer. Serve hot.</span></div>
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<strong><span style="font-size: medium;">Blurb:</span></strong></div>
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<span style="font-size: medium;">When unemployed computer programmer Nan Burton inherits a California beach cottage from her great-great-aunt, she’s delighted. But she’s in for a huge surprise: The house is haunted by the ghost of famous romance writer Max Murdoch (pen name Maxine DuBois) who insists Nan complete his last novel, threatening to keep her from sleeping until she agrees. The ensuing clash pits youth against the long-dead but still egotistical author with humorous and moving results.</span></div>
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<strong><span style="font-size: medium;">Excerpt:</span></strong></div>
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<span style="font-size: medium;">“I’ll just have to teach you some of my favorite recipes for leftover turkey. </span><span style="font-size: medium;">Max always loved my Mulligatawny soup.” </span><span style="font-size: medium;">She got that far-away look she always had when she mentioned Max.</span></div>
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<span style="font-size: medium;"><br /></span></div>
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<span style="font-size: medium;">“What’s that?” I asked.</span></div>
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<span style="font-size: medium;">“Just the most delicious soup you’ve ever eaten,” she replied.</span></div>
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<span style="font-size: medium;"><br /></span></div>
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<span style="font-size: medium;">“What’s in it?”</span></div>
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<span style="font-size: medium;"><br /></span></div>
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<span style="font-size: medium;">“That’s my secret—for now.” She smiled.</span></div>
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<span style="font-size: medium;">“Okay,” I groused. “But I’m going to have to know pretty soon so I can get the ingredients.”</span></div>
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<span style="font-size: medium;">“I’ll bring the recipe the day after Thanksgiving.”...</span></div>
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<span style="font-size: medium;"></span> ***</div>
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<span style="font-size: medium;">...“I remember some wonderful meals in this kitchen,” Max said. He sounded almost wistful. I didn’t know he had that tone of voice in his repertoire. </span><span style="font-size: medium;">“Helen always cooked a small chicken or turkey, and we ate right here at this table,” he added. “The next day, she cooked down the bones and made that delicious soup.”</span></div>
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<span style="font-size: medium;"><br /></span></div>
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<span style="font-size: medium;">“What’s so special about it?”</span></div>
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<span style="font-size: medium;">“She never revealed her secret and, of course, I never participated in the preparation. But it was hearty and savory and very different from anything else I’d ever eaten.”</span></div>
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<span style="font-size: medium;">“You think I’ll like it?” I asked.</span></div>
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<span style="font-size: medium;"><br /></span></div>
<div style="background-color: white; color: #222222; font-family: Calibri; font-size: 19.09090805053711px;">
<span style="font-size: medium;">“I doubt that you have a terribly sophisticated palate, but I suspect you will enjoy the flavor.”</span></div>
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<span style="font-size: medium;">“Great.” I was going to cook something I’d never tried. I wondered if I should practice making one of those happy faces in case I didn’t like it....</span></div>
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<span style="font-size: medium;"></span> ***</div>
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<span style="font-size: medium;">...“I brought the soup recipe with me,” she said as she pulled a slip of paper from her windbreaker pocket. She wore it over a sweater. I hoped she was warm enough, but she’d let me know from the beginning that she could take care of herself, so I didn’t pursue it.</span></div>
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<span style="font-size: medium;">“Steve won’t be coming today. Do we have everything?”</span></div>
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<span style="font-size: medium;">She smiled knowingly. “I added all the ingredients we’d need to my list for Thanksgiving.”</span></div>
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<span style="font-size: medium;">I looked at the recipe, and she was right. I had bought every item. A couple of them surprised me. “Are you sure this is good?”</span></div>
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<span style="font-size: medium;">She laughed heartily. Well, as heartily as an elderly woman with a serious heart condition can laugh. </span><span style="font-size: medium;">“I promise you’ll love it,” she replied.</span></div>
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<span style="font-size: medium;">She was right. We ate the soup for lunch with left-over rolls and dessert from the day before. Yummy!</span></div>
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<span style="font-size: medium;">“Helen, this is really good.”</span></div>
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<span style="font-size: medium;">“Perhaps you’ll trust me next time.”</span></div>
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<span style="font-size: medium;"><strong>About the Author:</strong></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAo68gA-gUZZqxBnHFaQgsn0wEMVgCLf8ySC2H8W_XlhkMobJLv_jO5LrSnYZJhyLnBVu-L6uazJbOg52Z68WUh4QaQJcIssJCYG4O9LPElXVYk8218Kq6cI5ChJHIhSplEKh1WMcgRO-/s1600/unnamed.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAo68gA-gUZZqxBnHFaQgsn0wEMVgCLf8ySC2H8W_XlhkMobJLv_jO5LrSnYZJhyLnBVu-L6uazJbOg52Z68WUh4QaQJcIssJCYG4O9LPElXVYk8218Kq6cI5ChJHIhSplEKh1WMcgRO-/s1600/unnamed.jpg" height="320" width="213" /></a></div>
<a href="https://www.blogger.com/blogger.g?blogID=2989175915845477712"></a><a href="https://www.blogger.com/blogger.g?blogID=2989175915845477712"><span style="font-size: medium;"></span></a><span style="font-size: medium;"><a href="https://www.blogger.com/blogger.g?blogID=2989175915845477712"></a><a href="https://www.blogger.com/blogger.g?blogID=2989175915845477712"><span style="font-size: medium;"></span></a></span><span style="font-size: medium;">Lorna Collins was raised in Alhambra, California and attended California State University at Los Angeles where she majored in English.</span></div>
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<span style="font-size: medium;">Between 1998 and 2001, she worked in Osaka, Japan on the Universal Studios theme park with her husband, Larry. Their memoir of that experience, <b><i>31 Months in Japan: The Building of a Theme Park</i></b><i>, </i>was a finalist for the 2006 nonfiction EPPIE award and named as one of Rebeccas Reads best nonfiction books of 2005. They have written two mysteries together: <b><i>Murder… They Wrote</i></b>, and <b><i>Murder in Paradise</i></b>, a finalist for the 2012 EPIC eBook Award. They are currently working on at least two more in this series.</span><br />
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<span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijg-eW73ou6ABiIbzb4WZy5AK6XUK417ySxGzAhAAigXfFcn1wqaxuZwK4bGbMh9yxApcAEEzTYURoHq20fCOBKqxtjCvN3XFvHymOyfKPWnJY912TySNwxitrJmdBy3hSwdqaBTYrLgna/s1600/unnamed-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijg-eW73ou6ABiIbzb4WZy5AK6XUK417ySxGzAhAAigXfFcn1wqaxuZwK4bGbMh9yxApcAEEzTYURoHq20fCOBKqxtjCvN3XFvHymOyfKPWnJY912TySNwxitrJmdBy3hSwdqaBTYrLgna/s1600/unnamed-1.jpg" height="320" width="213" /></a></span></div>
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<span style="font-size: medium;">Along with authors Sherry Derr-Wille, Luanna Rugh, Cheryl Gardarian and Christie Shary, Lorna has co-authored five romance anthologies:<i><strong>Snowflake Secrets</strong>--</i>finalist for the Dream Realm and Eric Hoffer Awards, <b><i>Seasons of Love</i></b>, <b><i>Directions of Love</i></b>—winner of the 2011 EPIC eBook Award for best romance anthology, <b><i>An Aspen Grove Christmas</i></b>, and <strong>The Art of Love</strong>. The group is currently working on three more anthologies.</span></div>
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<span style="font-size: medium;">Today she and Larry are retired and reside in Dana Point, California. They have just completed <strong><em>The Memory Keeper</em></strong>, a historical novel set in San Juan Capistrano between 1820 and 1890, to be published soon.</span></div>
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<span style="font-size: medium;">Learn more about Lorna on her website: </span><a href="https://www.blogger.com/blogger.g?blogID=2989175915845477712"><span style="color: blue; font-size: medium;">http://www.lornalarry.com</span></a><span style="font-size: medium;">.</span><span style="font-size: medium;"> <span style="line-height: 24pt;"></span></span></div>
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Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com1tag:blogger.com,1999:blog-2989175915845477712.post-72312638309953983882014-02-21T01:00:00.000-08:002014-02-21T08:18:37.529-08:00A Guest at the Table: L. J. LaBarthe, Author of The Wind-Up Forest<div class="separator" style="clear: both; text-align: center;">
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<i>Hello! I'm L. J. LaBarthe. I'm from Australia, and we've just come out of the first heat </i><i>wave of this summer—it was a very long week with astoundingly high temperatures, the worst </i><i>day was 115F (46C). I'm glad it's over, and the weather has been lovely since, perfect weather </i><i>for the following recipe!</i><br />
<i><br /></i>
<i>The chicken and potatoes recipe below is a family tradition. My father was a cordon </i><i>bleu chef in his younger years, and this was my favorite roast dinner of all the sorts of roasts </i><i>that he made. I remember that when I was sick, recovering from a nasty flu or recovering from </i><i>surgery, my dad would bring me these roast chicken and potatoes, heat them up in my oven, and </i><i>then chuckle as I almost inhaled the lot. It may seem like a simple thing—a roast chicken and </i><i>potatoes, but believe me, this is probably the most deliciously decadent roast you will ever eat. </i><br />
<i><br /></i>
<i>That's because of the amount of butter and garlic, and so it's probably best to save this for special </i><br />
<i>occasions. Trust me, you won't regret it. If you do try this out, I hope you do enjoy it as much as </i><br />
<i>I—and the guests I've cooked this for—do. </i><br />
<i><br /></i>
<i>In my novel, <b>The Wind-Up Forest</b>, Archangels Michael and Gabriel pay a visit to a </i><i>computer genius/hacker named Max and his partner, Minnie, a witch. Minnie also loves to cook </i><i>and asks Michael and Gabriel to stay for dinner; alas, things are such in the world of the book </i><i>that they have to decline, but they promise to visit for a meal as soon as they are able to. </i><br />
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<h2>
Poulet rôti et pommes de terre paysanne<br />(Peasant style roast chicken and potatoes)</h2>
<b>Part One - Potatoes</b><br />
1kg baby potatoes, peeled. (OR small potatoes, peeled and cubed).<br />
1 bunch curly leaf parsley.<br />
125g unsalted butter.<br />
Salt and pepper.<br />
1/2 head garlic cloves, peeled and crushed.<br />
Olive oil.<br />
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Par-boil your potatoes, then drain well and set aside to dry. You want them to still be warm, but not damp. When they're dry to touch, melt the butter in a deep fry pan, add 5 tablespoons olive oil and when the mix starts to pop, add the potatoes.<br />
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Toss well through the butter and oil mix. Add garlic, and cook until the potatoes brown and go crisp. Toss in the parsley which has been minced in a herb mill, salt and pepper to taste.<br />
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When everything is coated in butter, garlic, salt, pepper and parsley, remove from heat and set<br />
aside for part three.<br />
<br />
<b>Part Two - Chicken</b><br />
1 good quality chicken, skin on.<br />
1 1/2 heads of garlic.<br />
125g unsalted butter.<br />
Salt and pepper.<br />
1 lemon.<br />
Olive oil.<br />
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Pat your chicken dry after washing out the cavity. Once it's clean and dry, stuff one full head of garlic into the cavity, taking off the outer skins of the garlic first. Cut the lemon in half and stuff one half into the cavity with the garlic. Make sure to remove the neck, if there's one there. Some butchers take that out, some don't. Tie the legs together with twine, if you have it, otherwise don't stress about that.<br />
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Pour some olive oil over the chicken and rub it over the bird thoroughly. Sprinkle with salt and pepper to taste. Grease a baking/roasting dish with the butter (unmelted), and add 3 tablespoons of olive oil. Squeeze the juice of the remaining lemon into the pan, and add the remainder of the garlic cloves, once they have been peeled and halved. Stir it all around to make sure that the whole bottom of the pan is covered. Add a pinch of salt and a dash of pepper, stir again. Chop up the remaining butter roughly, and place it into the pan.<br />
<br />
Place the bird into the pan, then into a hot oven. Roast at 180oC/350oF. Cooking times depend on the weight of the bird, so this is a good guide:<br />
20 minutes per 1 pound / 450g. So if you have a 2kg / 4.5 pound chicken, roast it for 1 1/<br />
2 hours. OR until the juices run clear when the meat is pricked with a fork. You do NOT want to<br />
undercook a chicken.<br />
<br />
Once the chicken is cooked, remove from the oven and turn the heat right down. Move to part three.<br />
<br />
<b>Part Three - Putting it all together</b><br />
<br />
Put your cooked potatoes into the pan with the chicken. Sprinkle in some more parsley, over the bird as well as the potatoes. Toss around through the pan juices as best you can, without burning yourself! Return to the warm oven with the heat on low for 15 minutes. After 15 minutes is up, remove from oven. Switch oven off. Snip the twine that's bound the legs and remove. Remove the garlic from the cavity and squeeze the cloves out of the skins and stir them into the pan juices. Allow bird and potatoes to stand for 15 minutes, then carve the bird and serve with the potatoes and pan juices spooned over the top.<br />
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<b><i><a href="http://www.dreamspinnerpress.com/store/product_info.php?" target="_blank">The Wind-Up Forest</a> by L. J. LaBarthe.</i></b><br />
<b><i>Book four in <a href="http://www.dreamspinnerpress.com/store/%20%20index.php?cPath=598" target="_blank">The Archangel Chronicles</a></i></b><br />
<br />
<b>Blurb</b><br />
Archangel Gabriel is hoping for a quiet period in his life to enjoy his relationship with Archangel Michael, but someone has other ideas.<br />
<br />
New dangers arise when the Holy Grail is stolen. Gabriel, Michael, and the rest of the Brotherhood of Archangels and their allies must somehow thwart the twisted desires of the thief. Their search for the Grail takes them all over the world, calling on old friends like Uriel and Raziel, and forging powerful new alliances. Though they face a fresh set of perils in pursuit of the thief, the enduring comfort Gabriel needs so much, that of his beloved Michael, never abandons him.<br />
<br />
<b>Excerpt</b><br />
“I reckon we need to keep every single angel on alert,” Gabriel said. “So, I want to put this job into the hands of someone just as capable who ain’t an angel.”<br />
<br />
“Who?”<br />
<br />
Gabriel grinned. “No Hands Minnie is a witch. Her partner, Max, who goes by the name Mobius on the Internet, is one of the world’s best hackers. If it’s in cyberspace, he’ll find it. And when he finds it, No Hands Minnie will use a spell to keep it safe until we see it.”<br />
<br />
“Why is she called No Hands?” Michael asked. “Has she in truth no hands?”<br />
<br />
Gabriel laughed. “No, she’s got hands. The nickname stuck—she used to be a thief. A damn good one, too. Max was hired to catch her, actually. One thing led to another, and now they’re together, living on the south coast of Australia, and shrouding their little technological paradise inside a natural paradise.”<br />
<br />
“I see.” Michael hummed. “Will they help us, do you think?”<br />
<br />
Gabriel nodded. “Aye, I reckon. Max is a good lad. And he likes solving mysteries, and this is a bloody huge mystery. Minnie’s just as curious as he is, so the two of ’em make a damn good pair. Plus, she cooks a great chicken roast, so we should get a nice lunch while we’re there.”<br />
<br />
Michael chuckled. “Ah, I see. We go to visit them to eat their food and ask their help.”<br />
<br />
“If we didn’t eat their food, she’d think she’d lost her touch with herbs and spices.” Gabriel grinned.<br />
“All right, then we shall go and see them. I think you are right—it would be wise to keep angelkind on alert for things that only we can do. If these two humans—the witch and the hacker—can do what Sophiel and Brieus did with the Internet, then I feel this is a good solution.”<br />
<br />
“Awesome.” Gabriel stopped walking and turned to face his lover. “Now, can I have a kiss?”<br />
<br />
Michael smiled. “You may.”<br />
<br />
“Even more awesome.” Gabriel closed the small distance between them and cupped Michael’s face in his hands and kissed him.<br />
<br />
Kissing Michael like this, holding him close, with nothing to disturb the moment, was bliss. Gabriel sighed contentedly into the kiss, running his fingers up and down the length of Michael’s spine, humming as Michael’s fingers ghosted over his wing joints.<br />
<br />
“We don’t have time for that,” Gabriel thought to his lover.<br />
<br />
Michael moved his hands. “I know. We should go, then.”<br />
<br />
“Aye.” Gabriel ended the kiss and rested his forehead against Michael’s. “We’ll be able to get some us time soon.”<br />
<br />
“I hope so.” Michael huffed. “I wish to spend more time together.”<br />
<br />
“So do I.” Gabriel kissed the tip of Michael’s nose and laughed as Michael wrinkled it in response. “Let’s go delegate responsibility, then go to Armenia.”<br />
<br />
Michael stepped back and slipped his hand into Gabriel’s. “As you say.”<br />
<br />
<a href="http://www.dreamspinnerpress.com/store/product_info.php?products_id=4714" target="_blank">eBook</a><br />
<a href="http://www.dreamspinnerpress.com/store/product_info.php?" target="_blank">Paperback</a><br />
<a href="http://www.dreamspinnerpress.com/store/%20%20index.php?cPath=598" target="_blank">Earlier books</a> in <b><i>The Archangel Chronicles</i></b><br />
<br />
If readers are interested, I talk about my books, food, movies and much more on my blog,<br />
Facebook and Twitter, and my website has more details about my books. Those links are:<br />
<a href="http://misslj_author.livejournal.com/" target="_blank">Blog</a> <a href="https://www.facebook.com/lj.labarthe.9" target="_blank">Facebook</a> <a href="https://twitter.com/brbsiberia" target="_blank">Twitter</a> <a href="http://www.ljlabarthe.com/" target="_blank">Website</a>Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-13808976101187286012014-02-18T01:00:00.000-08:002014-02-18T01:00:05.553-08:00Greens and Beans with Sausage Soup<div class="separator" style="clear: both; text-align: center;">
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<br />
<i>My favorite way to cook is to just see what's in the pantry and fridge and let my imagination take over. This soup is an example of that technique. Inspired by mom's Sicilian greens and beans, this hearty soup will take the chill off any cold night. You can also make a vegetarian version. Just swap out the chicken stock for vegetable stock and leave out the sausage and add in an extra can of beans.</i><br />
<br />
<b>Greens and Beans Soup with Sausage</b><br />
<br />
<b>Ingredients</b><br />
2 tablespoons olive oil<br />
1 onion, chopped<br />
1 carrot, diced<br />
2 stalks celery, sliced<br />
2-3 garlic cloves, minced<br />
1-lb link Italian sausage, mild or spicy, your choice<br />
4 cups chicken stock<br />
1 15-oz. can crushed tomatoes<br />
1 tablespoon dried thyme<br />
1 tablespoon dried basil<br />
1-2 tablespoons crushed red pepper flakes<br />
1 bay leaf<br />
2 cups baby spinach<br />
1 15-oz. can cannellini beans or other white beans (garbanzo, navy)<br />
½ cup orzo or other small pasta<br />
Salt and pepper to taste<br />
<br />
<b>Directions</b><br />
Heat olive oil over medium heat. Add onion, carrot, celery and garlic, sauté for about 5 minutes. Remove. In hot pan, sear sausage links, turning to brown evenly (only a minute or so).<br />
<br />
Put sausage and vegetables into a slow cooker. Add chicken stock, crushed tomatoes, herbs, crushed red pepper, bay leaf, and salt and pepper. Cook on low for eight hours.<br />
<br />
At 7/12 hours, turn slow cooker up to high and add in spinach, beans, and orzo. Cook for ½ hour or until spinach has wilted and pasta is tender.<br />
<br />
Serve with a drizzle of olive oil and grated Parmesan or Romano cheese. All you need now is a nice crusty bread and some butter.<br />
<br />Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-80367858314185536682014-02-14T01:00:00.000-08:002014-02-14T01:00:08.331-08:00A Guest at the Table: Christopher Hawthorne Moss and Dolmades<h2>
Seduction, Byzantine-style:<br />A Summer Interlude from <a href="http://harmonyinkpress.com/coming-soon-beloved-pilgrim-by-christopher-hawthorne-moss/" target="_blank">BELOVED PILGRIM</a><br />by Christopher Hawthorne Moss</h2>
<br />
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<b>EXCERPT</b><br />
<br />
Place, the villa of Lord Andronikos in Constantinople. Time, one sultry afternoon in 1101 VE<br />
<br />
The servants came in with platters and bowls of what seemed as rich a variety of delicacies as the Basileus's great reception. Andronikos had them put the dishes on a low table in front of them. “Have some oysters,” the eunuch suggested.<br />
<br />
Elias reached into the plate, picked out an oyster that simmered in a rich garlicky sauce, and popped it into his mouth. Andronikos did the same, looking into his face as he bit his oyster in half, ate the rest, and sensually licked the sauce from his lips.<br />
<br />
“I thank you, your Excellency, for your generosity in providing me and my squire such a magnificent lodging.”<br />
<br />
Andronikos proffered different bowls and platters and asked, “And you are being served well, my lord, by my own servants?”<br />
<br />
Elias nodded vigorously. Around a mouthful of rice and fruit that had been cooked in a dark-green leaf, he said “Indeed, most satisfactory.”<br />
“And the girl. She pleases you?”<br />
<br />
Elias looked up sharply. Blushing, he said, “Maliha? Well enough, my lord. I have not had much for her to do. She is willing enough.”<br />
<br />
The older man looked down, as if trying to think how to say something. “You do not take her to your bed?”<br />
<br />
Elias reddened further. Telling himself it might be a proper question for a host in this part of the world, he counseled himself to calm. “M-my lord, no. It is not necessary. I have no need of that… her.”<br />
<br />
A pleased smile spirited across the eunuch’s lips. “If there is anything at all you require, my lord, do not hesitate to ask.”<br />
<br />
“I did ask the young woman to make her known and wait for invitation to enter the chamber. I should like all the servants to do the same,” he asserted.<br />
<br />
“I shall make it known. Never fear. Now let us enjoy this modest fare so we can relax and… talk… after.”<br />
<br />
The meal was pleasing but did not leave one overfull. Andronikos continued to press wine and the hookah on Elias. Though the air in the tent was not hot, it was warm and fragrant. Elias took his cup and leaned back on the cushions, feeling more than a little somnolent.<br />
<br />
“My lord, may I call you Elias? I insist you call me by my given name,” the eunuch said softly.<br />
<br />
“But of course, Andronikos,” he replied and toasted him with wine.<br />
<br />
Andronikos smiled and gazed up at the roof of the tent. The sun was creeping behind a thick tree, muting the light within. “In Germany, in your home, did you have a betrothed?”<br />
“I did. I left… ah, her behind.”<br />
<br />
“Did you have anyone… special? Besides her, of course.”<br />
<br />
Elias thought about his brother. “There was one… fellow, like a brother to me, really.”<br />
<br />
“A brother?”<br />
<br />
“Yes, very much like a brother. He is no longer with us.”<br />
<br />
“You mean he left the pilgrimage?”<br />
<br />
“No….” Elias’s voice trailed off. “He passed on. He died.”<br />
<br />
Andronikos lifted himself on his elbow and leaned closer. “Oh, my dear, how sad. I grieve for his loss, for your loss.”<br />
<br />
Elias smiled gratefully. “I miss him terribly. So does Albre… so does my squire.”<br />
<br />
Andronikos’s eyebrows lifted. “So?”<br />
<br />
Elias closed his eyes. A languor had stolen over him. He thought he might drift off but lacked the volition to fight it. He felt Andronikos shift on the cushions. All at once, the eunuch was lying lightly on him, his arms on the cushions on either side of Elias’s waist. Elias’s eyes shot open to find Andronikos’s face inches from his own. His eyes were so full of desire that it took his breath away.<br />
<br />
“Andronikos!” he breathed when he could speak again. The languor, the sensuality of the food, the drink, the scented air, the muted light and soft pillows made him want to let Andronikos sink down into him.<br />
<br />
“My sweet, do not fear. I know the truth, your secret. It is safe with me.” He lifted his hand and stroked Elias’s cheek. “So soft, so smooth.”<br />
<br />
“You know? How can you know?”<br />
<br />
Andronikos reached for his throat and caressed it, letting his finger slip under the collar of his tunic. “I sense it. If you know what to look for, it is easy to see.”<br />
<br />
<div style="text-align: center;">
<b>***</b></div>
<br />
<i>Ahem. We will leave Elias to deal with the amorous Byzantine and turn to the delicious platters of food and drink.</i><br />
<i><br /></i>
<i>Constantinople, founded in 660 BCE and later renamed for the Emperor Constantine, had a ruling class of primarily Greek origin. Its cuisine was therefore more Greek than Turkish or even Roman. According to Rebecca and David Wendelken in an article quoted on Gode Cookery [link: http://www.godecookery.com/byznrec/byznrec.htm]:</i><br />
<i><br /></i>
<i>"What did their food taste like? We have a number of earlier Greek cookbooks, such as Gastronomia by Archstratus (5th century BC), and we know what Greek cooking is like now. To tie them together we have the work of such scholars As Nicholas Tselementes, who traced back to earlier times such dishes as Keftedes (meatballs made with grain), Dolmades (grain and/or meat stuffed into vegetables or plant leaves and cooked), Moussake (a layered dish of meat, cheese and pasta or grain), Yuvarelakia (meat and/or grain dumplings cooked in broth), and Kakavia, the Greek version of Bouillabaise. He also traced back to the ancient Greeks the making of white sauce - using flour and fat to thicken a broth or milk mixture. Although some of these dishes are now known to the world by Turkish or European names (even the Greeks call white sauce "béchamel"), their origins are Greek. </i><br />
<i><br /></i>
<i>We know they ate three meals a day - breakfast, midday and supper. They had many fast days. While the lower classes made do with what they could get, the upper classes were served three courses at their midday and supper meals consisting of hors d'ouvres, a main course of fish or meat and a sweet course. They ate all kinds of fish and other seafood, meat including pork, and numerous types of fowl. There were many types of soups and stews and salads were popular. They liked a variety of cheeses and fruits were eaten both fresh and cooked. Fruits included apples, melons, dates, figs, grapes and pomegranates. Almonds, walnuts, and pistachios were used in many dishes as well as being eaten by themselves."</i><br />
<i><br /></i>
<i>Let's look at a plausible recipe for Byzantine dolmades, the rice and fruit stuffed grape leaves Andronikos served to his seductee to help clear his palate after the aphrodisiacal oysters in garlic. You will need olive oil, onions, uncooked rice, dill, pine nuts, salt, and your choice of Middle Eastern dried fruits, but apparently not testicles, judging by the prowess of the eunuch Andronikos.</i><br />
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<b>Dolmades</b><br />
Heat 1/4 cup of the olive oil in a large skillet over medium-high heat; cook onions until soft, about 5 minutes. Add the rice; cook, stirring until rice begins to color. Cover; lower heat to low. Cook 5 minutes. Stir in the water, dill, pine nuts, salt and freshly ground pepper, grape leaves and juice of two lemons. Place a heaping teaspoon of the filling in the center of each grape leaf with the shiny surface down. Fold the sides of the leaf over the filling; roll up loosely (the rice will swell when cooked). Place rolls in layers in a Dutch oven. Sprinkle with lemon juice. Add remaining 1/4 cup of olive oil and 1 1/12 cups hot water. Place a heatproof plate over the rolls to prevent them from opening. Cover; simmer over low heat 1 hour. Let cool in the pan; refrigerate until ready to serve. **<br />
<br />
The fruit is my addition, so use your own choice, chopped up and simmer with the filling.<br />
<br />
<b>Wine Pairing</b><br />
What wine would Andronikos ply Elias with, along with the repast and whatever was in that hookah (Colorado and Washington State only)? It's a young adult novel, but for the adults who enjoy reading all types of fiction, you might try an Eastern Mediterranean wine. According to the Constantinople article in Wikipedia "During the crusades and after, western Europeans valued costly Greek wines. The best known varieties were Cretan wines from muscat grapes, Romania or Rumney (exported from Methoni in the western Peloponnese), and Malvasia or Malmsey (likely exported from Monemvasia)." You might choose to serve it with one of the currently trendy yet ancient in origin Cretan white wines, such as Silva-Daskalakis Psithiros White, an award-winning wine that is a blend of Malvazia and Moschato. It exhibits a distinctive richness of aromas and offers a balanced mouth feel and long finish. *** Something tells me Andronikos is definitely after a good mouth feel.<br />
<br />
And while you are at it, why not read a chapter from <a href="http://harmonyinkpress.com/coming-soon-beloved-pilgrim-by-christopher-hawthorne-moss/" target="_blank">BELOVED PILGRIM</a> to your proposed inamorata. The adventures of a Bavarian knight who, though born in a woman's body, has always known his heart and mind were that of a man, and who finds challenges, disillusion and a woman's love. in the disastrous Crusade of 1101. You can get the ebook and paperback at <a href="http://harmonyinkpress.com/coming-soon-beloved-pilgrim-by-christopher-hawthorne-moss/" target="_blank">Harmony Ink Press</a>.<br />
<br />
* From a now out-of-print publication called Early Period, issue #5, written and published by Rebecca and David Wendelken, original date unknown (circa late 1970s - early 1980s).<br />
** From <a href="http://www.foodnetwork.co.uk/recipes/stuffed-grape-leaves-with-rice-dolmades-ru300727.html" target="_blank">Food Network UK</a>. See this recipe for quantities.<br />
*** From <a href="http://www.meetandeatguides.com/index.php/wines" target="_blank">Meet and Eat in Crete</a><br />
<br />
<b>AUTHOR BIO</b><br />
Christopher Hawthorne Moss wrote his first short story when he was seven and has spent some of the happiest hours of his life fully involved with his colorful, passionate and often humorous characters. Moss spent some time away from fiction, writing content for websites before his first book came out under the name Nan Hawthorne in 1991. He has since become a novelist and is a prolific and popular blogger, the historical fiction editor for the GLBT Bookshelf, where you can find his short stories and thoughtful and expert book reviews. He lives in the Pacific Northwest with his husband of over thirty years and four doted-upon cats. He owns Shield-wall Productions at <a href="http://www.shield-wall.com/">http://www.shield-wall.com</a>. He welcomes comment from readers sent to <a href="mailto:christopherhmoss@gmail.com" target="_blank">christopherhmoss@gmail</a>.<br />
<br />
<b>BLURB</b><br />
It’s the time of the earliest Crusades, and Elisabeth has always known that deep inside she is not the young noblewoman she appears to be. When her twin brother falls victim to a mortal fever, she has her chance to take his identity and live as a man, a knight. Now Elias, he is on his way to the Holy Land, to adventure, passion and death in a vividly drawn medieval time where honor is rarely found where you expect it. Can a transgendered person "pass" among knights and soldiers and survive furious battle, deadly privations, moral uncertainty and treachery and return to his new-found love in the magnificent city of Constantinople?<br />
<br />
Buy Beloved Pilgrim <a href="http://harmonyinkpress.com/coming-soon-beloved-pilgrim-by-christopher-hawthorne-moss/" target="_blank">here</a>.<br />
<br />
<br />
<br />Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com1tag:blogger.com,1999:blog-2989175915845477712.post-69568477164140805062014-02-11T06:10:00.000-08:002014-02-11T06:10:08.060-08:00Slow-Cooker Posole<div class="separator" style="clear: both; text-align: center;">
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This is what's for dinner at home tonight. It's a perfect and comforting blend of warmth and spice. It's also featured, along with several other recipes in my upcoming novel, <b><i>Dinner at Home</i></b> (May 2014/Dreamspinner Press).<br />
<br />
<b>Slow-Cooker Posole</b><br />
<br />
<b>Ingredients</b><br />
2 cloves garlic, minced<br />
1 medium onion, chopped<br />
1 poblano pepper, diced<br />
2 stalks celery sliced<br />
4 tomatillos, peeled and quartered<br />
1 pound boneless, skinless organic chicken thighs<br />
2 cups chicken stock<br />
14-1⁄2 ounce can hominy (I prefer gold, but white is fine too)<br />
14-1⁄2 ounce can diced fire-roasted tomatoes (with chiles or other Mexican seasoning)<br />
4 ounce can sliced jalapenos, with juice<br />
2 tablespoons ground cumin<br />
1 tablespoon dried oregano<br />
1 teaspoon red pepper flakes or more to taste<br />
Salt and pepper to taste<br />
<br />
(Note: if you can find it, there is a specialty Mexican posole blend called <a href="http://www.amazon.com/Los-Chileros-Posole-Spice-1-Ounce/dp/B001SAVK0A/" target="_blank">Los Chileros Posole Spice Blend</a>, sold in 1-oz packages in Mexican markets or grocery store international sections with the dried peppers (or on Amazon); it is excellent and really kicks up this recipe a notch. Just add the whole packet at the start of cooking.)<br />
<br />
<b>Directions</b><br />
1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Combine all in slow cooker and cook on low for 7-8 hours (or high 4 hours).<br />
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>At end of cooking time, pull out thighs and shred with two forks, return to pot.<br />
3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Test seasonings, adding more salt and/or pepper if necessary.<br />
4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Garnish with chopped cilantro, sliced radishes, cubed avocado, and lime juice. Tortillas or warm cornbread are also great on the side.<br />
<div>
<br /></div>
<br />Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-88152078615856429062014-02-07T00:30:00.000-08:002014-02-07T00:30:03.555-08:00A Guest at the Table: LE Franks and her Jalapeño Caipirinha Cocktail!<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
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When I invited myself onto Rick R. Reed’s new food blog, his only condition
was that whatever I shared had to be potentially edible—and thematically relevant.
It made me think about my own connection with food in my writing. It wasn’t until I
met my current Beditor (beta is too casual a term for her advanced skill set) and she
started leaving me global notes about how hungry my stories made her, I realized
that one of the tools I use to inform a character or breath life into a scene is through
the use of food. And apparently I do that a lot. <br />
<br />
For my current story—<b><i><a href="http://www.wildecity.com/books/gay-romance/6-days-to-valentines/#.Uubt8NLTnct" target="_blank">6 Days to Valentine</a></i></b>—I drew directly on an experience
I had while attending the 2012 Gay Romance Literary Retreat that was held in
Albuquerque, New Mexico at the Hard Rock Hotel and Casino. <br />
<br />
That trip was magic for so many reasons I won’t go into here, but key among
them was meeting one of their bartenders—a man who had apprenticed under a
nationally recognized master mixologist.<br />
<br />
The master had taken our bartender through every bottle of liquor on the
shelves, one by one and they tasted them over time, and our bartender came to
understand the nuances and flavor profiles of each one—and how they could be
combined together in an infinite number of ways to make unexpected and magical
concoctions. <br />
<br />
He described the first original drink he ever made—inspired by his
girlfriend—each ingredient reflected an element of their relationship or her
personality. It included honey for her sweetness and fresh blackberries “for the
darkness in every woman’s soul.” I’m sorry I wasn’t recording him in that moment,
because his whole recipe read like an epic love poem.<br />
<br />
He asked me what I wanted to drink, and I’m certain I rolled my eyes when
he suggested rum. My palate runs to dry martini’s, straight distilled spirits without a
lot of fillers. If I want sweet I head to the margarita end of the spectrum. Rum drinks
make me shudder so I was a challenge for him—even he couldn’t make a rum drink
I’d like. I recall he practically glowed and began weaving his magic as he pulled a tall,
skinny green bottle off the shelf of cachaça—a white Brazilian rum.<br />
<br />
I was fascinating as he narrated his steps. He muddled Serrano chilies and
lime in the bottom of a pint glass, adding the cachaça and ice before shaking it. He
strained it into a glass, dropped in fresh limes, and slid it across to me with a grin on
his face. Before I even took a sip he knew he had me.<br />
<br />
It was spicy and refreshing and tasted more like a highly elevated margarita
than any rum drink I’d ever had. It was fantastic. And for the rest of the weekend he
created new drinks for me, drawing on my personality and preferences he we went
along. <br />
<br />
When I returned home to the San Francisco Bay Area, I started writing <b><i><a href="http://www.wildecity.com/books/gay-romance/6-days-to-valentines/#.Uubt8NLTnct" target="_blank">6 Days to Valentine</a></i></b>, basing my character of Nick on my Albuquerque bartender,
writing about a man, a mixologist too busy running a bar and socializing to have a
life for himself. Though unlike the real-life bartender, Nick hasn’t found the perfect
someone to invent his own drink for. In fact, I’m thinking he needs a man who will
create one for him. <br />
<br />
The following is a recipe from this class of cocktail—a close cousin to the
actual drink he made me, shown in the photograph below. If you order it at a
trendy bar by the name below you should get something very close to what I had in
Albuquerque. <br />
<br />
I hope you try this drink, and when the warmth slides across your tongue,
you’ll think of a red desert at sunset and the heat of a kiss that only comes from true
passion. <br />
<br />
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<h3>
Jalapeño Caipirinha Cocktail</h3>
Serving Size: 1 cocktail<br />
1/2-3/4 lime, quartered<br />
1/2 fresh jalapeno, seeded<br />
1 tablespoon sugar<br />
3 ounces cachaça (sugarcane
rum)<br />
<br />
Directions:<br />
1. In a cocktail shaker or pint beer glass, muddle the jalapeño pepper with the
sugar and lime. Removing the jalapeño ribs and seeds will reduce the heat some,
but what would be the fun in that?<br />
2. Fill the glass with ice, then fill the glass with cachaça and stir up from the
bottom or shake to mix.<br />
<br />
How to "muddle" ingredients for a cocktail:<br />
If using the glass, wrap a towel around it, in case it breaks.
Using a muddler or back of a wooden spoon, crush ingredients against the sides and bottom. Don’t be shy. Mix so all ingredients are well married. Proceed with step 2 of cocktail directions. The goal here is to release the
oils from the lime and chili – which means flavor.<br />
<br />
LE Franks writes gay romance with a twist. Her books include <b><i>Prodigal Wolf</i></b>,
co-written with Sara York, <b><i>Snow Globe</i></b>, and coming this spring, <b><i>Can This Be True</i></b>.
Her current book, <b><i><a href="http://www.wildecity.com/books/gay-romance/6-days-to-valentines/#.Uubt8NLTnct" target="_blank">6 Days to Valentine</a></i></b>, releases on January 29th from Wilde
City Press. <br />
<br />
<b>Blurb:</b><br />
In Nick's perfect world, Valentine’s Day would be struck from the calendar.
Nick’s dreams of a Happily Ever After were shredded long ago and the last
thing he and his customers need is a bunch of happy loving couples rubbing it
in their faces.<br />
<br />
Bouncer Fat Boy Newman is willing to bet he knows Nick's heart better than
he does. He has just six days to change Nick’s mind about romance and the
holiday and the perfect man to do it. <br />
<br />
Too bad it’s not him. <br />
Too bad Nick's not going down without a fight.<br />
Too bad Nick cheats.<br />
<br />
<b>Giveaway!</b><br />
<a class="rafl" href="http://www.rafflecopter.com/rafl/display/6554150/" id="rc-6554150" rel="nofollow">a Rafflecopter giveaway</a>
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<br />
<br />
<a href="https://www.goodreads.com/author/show/7152228.L_E_Franks" target="_blank">Goodreads Author Page - LE Franks</a> * <a href="http://lefranks.wordpress.com/" target="_blank">LE Franks Blog</a> * <a href="https://www.facebook.com/LEFranksAuthor" target="_blank">Facebook</a> *<a href="https://twitter.com/boxtersushi" target="_blank"> Twitter</a> *<a href="http://www.lefranks.com/" target="_blank"> Website</a>Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com2tag:blogger.com,1999:blog-2989175915845477712.post-78176535387606734882014-02-03T00:30:00.000-08:002014-02-03T00:30:04.425-08:00Fish on Friday: Parmesan Crusted Tilapia and Arugula Salad<div class="separator" style="clear: both; text-align: center;">
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<br />
When I was a little Catholic boy growing up in the 1960s, fish on Friday was pretty much a given. For my mom, it was usually breaded cod, fried, a salad with oil and vinegar, and homemade mac and cheese. Hey, if we didn't eat this way, we'd go to Hell! I pity those poor fools burning down there now while the rest of us lapsed Catholics can munch away on meat on Friday with impunity.<br />
<br />
When I cook, I often like to forge a connection to my past and these two recipes below do just that.<br />
<br />
<b>Parmesan Crusted Tilapia</b><br />
2 tilapia (or other white fish) filets<br />
1 egg, beaten<br />
1/2 cup grated Parmesan (please grate it yourself! Parmigiano-Reggiano is a staple at my house)<br />
3/4 cup panko bread crumbs (or make your own if you're inspired)<br />
1 t red pepper flakes<br />
1 t dried thyme<br />
1 t dried basil<br />
i t garlic power<br />
salt and pepper to taste<br />
olive oil<br />
<br />
Heat skillet over medium-high heat and add in a tablespoon or two of olive oil. Mix breadcrumbs and seasonings on a plate. Rinse filets, pat dry, and season with salt and pepper. Dip in egg then in seasoned panko crumbs, coating both sides. Immediately place in hot skillet (you should hear a sizzle). Cook for 3-4 minutes, flip, and cook for another 3-4 minutes. Transfer to a plate.<br />
<br />
<b>Arugula, Blueberry, and Beecher Salad</b><br />
Note: This is more of a technique, but the dressing below is one of my go-to salad dressings. I rarely buy store-bought dressings; this dressing is one example of why not. It's simple, fresh, and takes about a minute to make.<br />
<br />
<b>Everyday Dressing</b><br />
In the bottom of a salad bowl, drizzle about a quarter cup of good quality olive oil, drop in 2-3 tablespoons of red wine vinegar, add in 2-3 cloves of crushed garlic (I use my mincer, but you can certainly mince with a knife, just make sure it's very fine). Whisk until the ingredients emulsify or come together with no separation.<br />
<br />
Top the dressing with a couple big handfuls of baby arugula (or greens of your choice). I work with handfuls, but I am guessing about three cups for this amount of dressing. Sprinkle on a handful of fresh blueberries and about a quarter cup of your favorite cheese, coarsely grated or use a vegetable peeler. I like Seattle's own <a href="http://store.beechershandmadecheese.com/p-29-flagship-1-lb.aspx" target="_blank">Beecher's Flagship</a> with this.<br />
<br />
Mix it all up with tongs and serve as a side with the fish. Up to you if you want to add a starch.<br />
<br />
Yes, yes, I know this is going out on Monday. I'm just giving you time to shop and plan for it!<br />
<br />Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com3tag:blogger.com,1999:blog-2989175915845477712.post-34677355552266025702014-01-31T00:30:00.000-08:002014-01-31T00:30:02.211-08:00A Guest at the Table: Author Neil Plakcy Does Cheesecake<b>Foods of Bucks County</b><br />
<b>By Neil Plakcy </b> <br />
<br />
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In writing the golden retriever mysteries, set in a town very much like the one I grew up in, I’ve
had the chance to revisit a lot of memories. Those memories, of course, include food. In the newest
book in the series, <i><b>WHOM DOG HATH JOINED</b></i> (due out in March), my hero, Steve Levitan describes a
visit to the Harvest Festival in his hometown of Stewart’s Crossing, Pennsylvania. Those familiar with
Bucks County, halfway between Philadelphia and New York, may recognize a similarity to a festival
called Yardley Harvest Days. <br />
<br />
“The jazz band from the high school was playing off-key, and someone on the other side of
the half-moon driveway was selling candy apples, guaranteed to rot the teeth of even the most careful
eaters. The light breeze brought the sweet smell across to us, and I remembered going to Styer’s Farm
Market when I was a kid. My mom wouldn’t buy me one of the apples, covered in a shiny red lacquer,
but my dad would.”<br />
<br />
Flea markets and festivals were staple events of my childhood, where I’d cadge a quarter or two
from my parents and head for the funnel cake table, where someone poured a kind of pancake batter
out of what looked like a watering can with a funnel-likespout. The ribbons of batter would swirl around
on a hot griddle, creating a kind of heavy lace pancake, which was then dusted with powdered sugar.<br />
<br />
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Back in the 1960s, we had limited exposure to ethnic food. Our next-door neighbors, the
Pappases, were Greek and owned a diner where you got coffee in paper cups with a squared key design
around the rim and moussaka was an exotic dish. My parents and I drove into Chambersburg, the Italian
neighborhood of Trenton (immortalized as “the Burg” in the Stephanie Plum books by Janet Evanovich)
for pizza and pasta at Roman Hall, one of those old-time restaurants with maps of Italy on the placemats
and posters of the Coliseum and the Leaning Tower of Pisa on the walls.<br />
<br />
My family ate a lot of what we called “Jewish food” at home – chopped liver, chicken soup
with matzo balls, lox and bagels, brisket and roast chicken. When I was in high school we had a Polish
cleaning lady, Helen Wielninski, a heavy-set, big-busted woman in her sixties who came to us
once a week in a flowered smock to rearrange the dust. If she was in a good mood, or we were
celebrating a special occasion, she brought us a cheesecake, made according to her own special
recipe. The cakes were baked in a springform pan, one with a spring on the side so the pan
could be opened and a removable bottom, and they cracked in the middle while baking, giving
you a sneak preview at all the rich goodness inside.<br />
<br />
Making Helen’s cheesecake today is an exercise in nostalgia for me – for the days
when I could eat four or five slices of cheesecake at once and not gain a single pound, when I
could ride my bike anywhere in town and many of the stores where we shopped were owned
by people my parents had grown up with. That’s the kind of place I’ve created in Stewart’s
Crossing (though my hero watches his weight now.)<br />
<br />
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<b>Helen's Cheesecake</b><br />
1 cup graham cracker crumbs<br />
1/4 cup melted butter<br />
5 eight ounce cream cheese packages<br />
8 eggs<br />
3 tablespoons flour<br />
dash salt<br />
1 tsp vanilla<br />
1 1/2 cups sugar<br />
8 ounces chocolate mini-chips
<br />
<br />
Preheat the oven to 500° F. Open the cream cheese and leave it out to soften.
Combine graham cracker crumbs and butter and press into the bottom of a 9"
springform pan.<br />
<br />
Cream the cheese with a wooden spoon, and then, using an electric beater, add in the
eggs, one at a time. Then mix in the flour, sugar, salt and vanilla. Beat until there are no more
lumps, then add in the chocolate mini-chips. (Regular size chips will sink to the bottom of the
cake, which is fine if you want a chocolate layer down there. The mini-chips are small enough to
remain suspended in the batter. You can also swirl in some chocolate syrup if you want.)<br />
<br />
Pour into the springform pan, and bake at 500 degrees for 15 minutes. Turn the oven
down to 250 degrees and bake for an additional 40 minutes. Then turn the oven off and let the
cake cool in the oven for one hour.<br />
<br />
I like this cake best after it has been refrigerated, but if you're too eager to wait it tastes
just as good right out of the oven.Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com0tag:blogger.com,1999:blog-2989175915845477712.post-81682500595566081252014-01-24T07:10:00.000-08:002014-01-24T07:10:14.977-08:00A Guest at the Table: Author Lane Hayes and Pasta Arrabbiata!<div class="separator" style="clear: both; text-align: center;">
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<i>Thank you Rick for having me on your blog to chat about one of my personal favorite
subjects… Food!! As an author I find myself incorporating parts of my own life in
my work. Eating is a given. We’re human. We need food. Period. But the culinary
experience is one that can go well beyond the basic necessity of basic nutrition.
There are some great cooking shows that do a great job of showcasing how varied the
experience can be. We might dine at a hip new bistro or an elegant restaurant or we may
choose to make our own creations. Sometimes it’s all about tried and true recipes and
other times, it’s about creating something special. </i><br />
<i><br /></i>
<i>In my latest release with Dreamspinner Press, Better Than Chance, one of the MCs
decides to make dinner for the other. Peter’s mother is from Cortona, Italy and he
wants to make pasta from scratch as he was taught growing up. He states right from the
beginning he may not be as skilled in the kitchen, however he has a couple of signature
dishes… one of them being homemade pasta. </i><br />
<i><br /></i>
<i>The following recipe is one I picked up on my last visit to Cortona in the summer of
2011. My husband and I took a fantastic cooking class and learned how to make basic
pasta with Arrabbiata. It’s simple but delicious!</i><br />
<br />
<b>Basic Pasta Dough</b> <br />
<b>Ingredients: </b><br />
1 cup pasta flour*<br />
1 egg<br />
3 Tablespoons water<br />
Salt optional<br />
*Note: Pasta flour is a blend of half all purpose flour and half semolina flour. Many
cookbooks recommend using unbleached white flour.<br />
<br />
<b>Instructions:</b><br />
Pile flour on clean work surface and make a hole in the middle.
Add salt and egg into this indentation and start to mix with a fork (like making scrambled
eggs)
Now mix in the water pulling the flour in from the sides.
Flour your hands and knead the dough until it is satiny.
Wrap dough in cheese cloth (or wrap) and let rest for 20 minutes before rolling it out.
There are many pasta cutters available to hand shape your dough as you prefer. And of
course, running the dough through a pasta machine works too.
*Fresh dough cooks quickly. 2-3 minutes in boiling water tops!<br />
<br />
<b>Arrabbiata Sauce</b><br />
Arrabbiata is one of the simplest sauces to make because there are so few ingredients and
very few steps. I know some recipes call for red wine and tomato paste, but I like to keep
it simple. <br />
<b>Ingredients: </b><br />
¼ cup of olive oil<br />
4 teaspoons fresh minced garlic<br />
5 large fresh tomatoes or 1 28oz can of diced tomatoes<br />
1 teaspoon of red chili pepper *if you like it spicier, go for more!<br />
<b>Instructions: </b><br />
Heat olive oil and add garlic. Cook for 1 minute before adding tomatoes and chili
peppers.
I like to add fresh basil & black pepper to taste once the sauce is gently tossed with the
pasta.
That’s it! Seriously.
<i>Bon Appetit!</i><br />
<br />
<b>Lane Hayes
Author of <i>Better Than Chance</i></b><br />
<br />
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<b>Blurb from <i>Better Than Chance</i></b>:<br />
Jay Reynolds has a crush on his project leader at work, but an office romance with
Peter Morgan isn't likely to happen since Peter is straight. Worse, Jay soon fears Peter
is homophobic, and his initial infatuation turns to loathing. But one fateful night, Jay is
forced to acknowledge things aren't quite as they seem with Peter. Suddenly, his crush is
back and unbelievably, Peter is interested too. <br />
<br />
They begin a “friends with benefits” arrangement, which becomes difficult for Jay when
he starts falling for his sexy boss. Peter’s past issues keep him from committing, and Jay
has to decide if he can be satisfied with friendship if Peter isn’t ready to take a chance on
anything more.<br />
<br />
<b>Excerpt</b><br />
“Close the door, Reynolds.” His tone was sharp and concise. No
argument was expected or welcomed. I obeyed and waited for him to speak.
He didn’t say a word. He pointed to a chair and directed me to sit with
a simple wave of his hand as he began a slow pace around the perimeter of the
small round table. It was like being stalked by a tiger. There was an electric air
of danger in this tiny space and I had set it in motion. I clung to my anger. I
wasn’t wrong. Was I? <br />
<br />
Peter suddenly stopped. He stood at the other end of the table with his
arms crossed over his broad chest. As usual he was impeccably dressed in a
gorgeous dark suit tailored to perfection. His dark wavy hair seemed a little
longer. I absently wondered if he was growing it out. But his dark furrowed
brow and intense stare told me to keep my ponderings to myself. He wasn’t in the
mood to chat about hair. He looked pissed.<br />
<br />
“Explain yourself.”<br />
<br />
I blinked twice. I was almost afraid of him, but I knew that was
irrational. I had a legitimate reason for my outburst. I just wished I had been a bit
more professional about it.<br />
<br />
“Fine. I will.” Professional, I cautioned myself. Don’t get personal. <br />
<br />
“You have given me rather baffling critiques, Mr. Morgan that I frankly find
ridiculous and almost contrived in a way that suggests you want to point out the
negative whether or not it has any bearing whatsoever to the project at hand.” Good, well said, I thought.<br />
<br />
“What the fuck are you talking about?” He looked genuinely perplexed.<br />
<br />
“You know what I’m talking about!” I exploded. “Correct paragraph two,
sentence one.... that’s one example! What was today’s going to be? Change the
use of my pronoun from direct to indirect? Or is it an adjective that you want me
to reconsider? Or...”<br />
<br />
I had become so worked up that I didn’t register that he’d moved until
he was three short feet away from me. He wore the strangest expression. It
was a cross between tempered fury and frustration. He held up his hand in that
authoritative way of his, demanding that I stop. Stop everything. Don’t talk.
Don’t move. I waited like a deer in headlights to see what he’d do.<br />
<br />
A fresh wave of adrenaline rushed through my veins as I found myself
literally shoved up against the conference room wall with Peter’s large hand at my
throat. I swallowed hard and looked into his dark angry eyes, his face was two
short inches away from mine. His breath was warm against my cheek. He pulled
back and shook his head as though puzzled by his own actions before he tightened
his hold at my neck and covered my mouth with his own. <br />
<br />
I could barely breathe. There was nowhere to hide, no retreat possible
so I gave in. My mouth melted underneath his allowing the lip lock to become
a kiss. A fiery passionate joining. Our tongues fought for dominance, licking
and sucking. Peter’s hands trapped my head as he plunged even further into my
mouth taking every last bit of control away from me. He ran his tongue over my
lips before tracing a path along my jaw and biting my earlobes. I nudged him
back with my nose and heard his low groan as he once again fused his mouth over
mine.<br />
<br />
I wrapped my arms around him and pulled his body close to mine. My
hands kneaded his perfect ass through the fine fabric of his pants as I sent my hips
forward to meet his. We gasped at the first feel of friction as our hardened cocks
pressed together through our suits. It was electrifying and wickedly carnal. A
mere glimpse into how intensely hot the real thing could be if we let ourselves go
there. Peter stopped abruptly, straightening his arms on either side of my head.
Our heavy breathing was the only sound in the room. <br />
<br />
“I want you.” He growled, resting his forehead against mine.<br />
<br />
<b>Buy</b><br />
<b><a href="http://www.amazon.com/Better-Than-Chance-Stories-ebook/%20dp/B00HZOKLXK/ref=sr_1_1?ie=UTF8&qid=1390426272&sr=8-%201&keywords=9781627984089" target="_blank">Amazon</a> </b><br />
<b><a href="http://www.dreamspinnerpress.com/store/product_info.php?products_id=4614" target="_blank">Dreamspinner Press</a> </b>Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com1tag:blogger.com,1999:blog-2989175915845477712.post-62118775007775111732013-12-23T00:30:00.000-08:002013-12-23T05:37:20.840-08:00Savory Oatmeal<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrNwXv-JVGuSfw3C8z9DxEZKASvR-fTXyq8oYT3lTsd4hZRusQYxBMv3AsC4yWKxPVfpQZwq0U33h-Ubv4-ybJ0p5NFCrj4-n96r_ejA4_DpST2Ls3neUy2P_MJxvC0H1AVsmhiB9lFIs/s1600/Savory+Oats.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="savory oatmeal" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvrNwXv-JVGuSfw3C8z9DxEZKASvR-fTXyq8oYT3lTsd4hZRusQYxBMv3AsC4yWKxPVfpQZwq0U33h-Ubv4-ybJ0p5NFCrj4-n96r_ejA4_DpST2Ls3neUy2P_MJxvC0H1AVsmhiB9lFIs/s400/Savory+Oats.jpg" title="savory oatmeal" width="400" /></a></div>
Me with my sweet tooth and I've discovered I actually like my oatmeal savory rather than sweet. I have to admit, when I first read about the idea of using savory toppings on oatmeal from food writer Mark Bittman, the idea sounded gross.<br />
<br />
But bear with me...and keep an open mind, as I did. Oatmeal is a pretty bland palate and if you think outside the box and jazz it up with savory condiments, trust me, you'll be rewarded. And like me, you may never want to turn back.<br />
<br />
The picture is my savory oatmeal from this morning. It was filling, scrumptious, and I'm certain much healthier and lower in calories than if I had doused with it with butter, half and half, maple syrup and brown sugar, as I would have back in the days before I got wise to how good oatmeal can be with less-than-traditional toppings. Here's today's variation, but you should feel free to try it out with whatever sounds good to you or whatever you have on hand--cheese is a great addition, so are leftover veggies, chicken.... The possibilities are endless.<br />
<br />
<b>Savory Oatmeal</b><br />
<b><br /></b>
<b>Ingredients</b><br />
Oatmeal for one serving, prepared according to package directions (I use McCann's quick-cooking steel-cut oats and just zap it in the microwave in a big bowl).<br />
1 scallion, sliced<br />
Soy sauce<br />
Sriracha sauce (Asian hot sauce--look for it in the aisle with the soy sauce, etc.)<br />
1 poached or fried egg, cooked according to your tastes<br />
<br />
<b>Directions</b><br />
Cook oatmeal (I always add a pinch of Kosher salt to the liquid, even if I'm making sweet). Halfway through cooking time, add in all of the white parts of the onion and most of the green, save a few green tops for garnish. When done, stir in a generous splash of soy sauce (if it's too thick, you can add a little more water, broth, or even butter). Top with your egg and reserved green onion. Drizzle sriracha artfully over all.Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com5tag:blogger.com,1999:blog-2989175915845477712.post-3838380793099442882013-12-16T00:30:00.000-08:002013-12-16T00:30:01.200-08:00Panettone French Toast<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiszVTbnWvVTxMLEK-FxIIdxeJK4oE63PkcUZInBSZkk3zW2cEOBpTWtR9IVLLqkHaXrtYkWPrBJ-878rGgx_FNgrzM_w2iQ5MrHdD3esSO8Atj0yibKBhyphenhypheniOHBBLuOmzzPOZlRSfOEAT1L/s1600/Pannatone+French+Toast+finished.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiszVTbnWvVTxMLEK-FxIIdxeJK4oE63PkcUZInBSZkk3zW2cEOBpTWtR9IVLLqkHaXrtYkWPrBJ-878rGgx_FNgrzM_w2iQ5MrHdD3esSO8Atj0yibKBhyphenhypheniOHBBLuOmzzPOZlRSfOEAT1L/s400/Pannatone+French+Toast+finished.jpg" width="400" /></a></div>
One of our Christmas traditions at our house is to buy a panetonne, the gorgeous Italian bread-that-could-pass-for-cake traditionally served at the holidays. It's sweet, delicious, and usually filled with pieces of candied fruit (the one we got this year is chocolate and figs) Since there's only two of us, we usually can't eat all of it. But last year, I hit upon the idea (and I know it's not my idea alone; nothing new under the sun and all that) of making some of the panettone into French toast.<br />
<br />
It's super easy and makes a wonderful Christmas morning breakfast. Here's my recipe for two; be fruitful and multiply if you want to make more.<br />
<br />
<b><u>Panetonne French Toast</u></b><br />
<br />
<b>Ingredients</b><br />
4 thick slices panetonne<br />
4 eggs<br />
1/4 cup half and half<br />
1/4 cup milk<br />
dash of cinnamon<br />
dash of nutmeg<br />
1 T sugar<br />
pinch of salt<br />
zest of one lemon<br />
juice of half that same lemon (oranges work equally well, too)<br />
splash of Grand Marnier (Triple Sec would work too and I bet bourbon wouldn't be bad either)<br />
<br />
<b>Also:</b><br />
Butter for pan<br />
Powdered sugar and/or fresh berries for garnish<br />
Maple syrup<br />
<br />
<b>Directions</b><br />
Set a griddle or large pan over medium heat; put a generous pat of butter on the surface. While the<br />
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butter is melting whisk together all the ingredients except for the panettone (d'uh). When the butter has melted, dip each piece of panettone in the egg/milk mixture. It will soak it up quickly, so no need to leave it soaking. Take each slice out, shake off excess mixture and lay on griddle or in pan. Let cook approximately 4-5 minutes per side, depending on thickness and how high you have your heat. In other words, just check your slices, when they're golden brown, flip 'em over.<br />
<br />
Serve with powdered sugar, maple syrup, and fresh berries if you have them. And yes, I know Sophia Petrillo would tell you that, "If God intended for us to eat like that, He would have handed us our teeth in a bag." But this is for a special occasion and you're not going to have it every morning. <i>Mangia</i>!Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com5tag:blogger.com,1999:blog-2989175915845477712.post-4259423594820139252013-12-13T06:28:00.000-08:002013-12-16T07:11:44.004-08:00Veggie Minestrone<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LrWonHM6Y-FBVsxDt3qRcxPfYesYxuMtiIMPV1V1uzXi3ronFnHmERI3nUVd2abWkmxkpTD-zsfOZOByTPUxKgY00s3jrOnOkQWkPqBWdgdUaApYo-GJ2i6TH6ibV57c_s7wO1eTNBjc/s1600/1459975_10152104921991257_1643468746_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7LrWonHM6Y-FBVsxDt3qRcxPfYesYxuMtiIMPV1V1uzXi3ronFnHmERI3nUVd2abWkmxkpTD-zsfOZOByTPUxKgY00s3jrOnOkQWkPqBWdgdUaApYo-GJ2i6TH6ibV57c_s7wO1eTNBjc/s400/1459975_10152104921991257_1643468746_n.jpg" width="400" /></a></div>
The following recipe is pretty close to the one in the wonderful book, <a href="http://www.amazon.com/Cook-This-Awesome-350-Calorie-Meals/dp/1605291471/" target="_blank"><i><b>Cook This, Not That</b></i></a> by David Zinczenko and Matt Goulding. That recipe is a slimmed-down version of the minestrone served at Carraba's Italian Grill. This goes great with some crusty Italian bread and a green salad.
<br />
<br />
<h3>
<b>Vegetarian Minestrone</b></h3>
(Serves 6-8)<br />
<br />
<u><b> Ingredients </b></u><br />
2 tablespoons extra-virgin olive oil<br />
1 onion, diced<br />
4 garlic cloves, minced<br />
1 cup diced potato (peel or unpeeled, your choice; I like the skin)<br />
2 carrots, diced<br />
1 medium zucchini or yellow squash diced<br />
1 cup fresh green beans, ends trimmed and halved<br />
1/4 cup oil-packed sun-dried tomatoes, diced<br />
1 T tomato paste <br />
1 t dried thyme<br />
1 t dried basil<br />
1/4 teaspoon crushed red pepper flakes<br />
1 bay leaf<br />
1 can (15 ounces) diced tomatoes in juice with Italian seasonings<br />
4 cups chicken stock<br />
4 cups mushroom stock (or all chicken stock or use vegetable if you want to keep truly vegetarian) Salt and pepper, to taste<br />
1 can cannellini beans, rinsed and drained<br />
Grated Parmesan cheese, optional<br />
Pesto, optional<br />
<br />
<u><b>Instructions </b></u><br />
1. Heat oil over medium heat.<br />
2. Add the onion and garlic and sauté, stirring, for five minutes.<br />
3. Add potato, carrots, zucchini, and green beans and cook until the vegetables are just beginning to soften.<br />
4. Add the bay leaf, crushed red pepper, tomatoes, sun-dried tomatoes, tomato paste, thyme, basil, and stock. Bring to a boil. Reduce to simmer for as little as 15 minutes and up to 45 minutes (longer is better, in my book, but keep it at a simmer and give it a stir once in a while).<br />
5. Add cannellini beans and warm through.<br />
6. Adjust taste with salt and pepper.<br />
7. Serve topped with Parmesan and a dollop of your favorite pesto.
Rick R. Reedhttp://www.blogger.com/profile/06200655067546158333noreply@blogger.com5