Sloane Taylor's Blog, page 13

Blonde Math

from Catherine Castle

I’m a blonde. Always have been a blonde. Always will be a blonde.

If I had any doubt about that it was reinforced the other day when my husband brought me a new blonde joke.

You have to understand that I love blonde jokes. The dumber the blonde the funnier I think the joke is. That’s because at my core I know blondes are really smart, and we know how to work things to our advantage. That’s why so many women, and men, want to be blondes nowadays.

I have a collection of blonde jokes sent to me by friends and that I have garnered from the internet. One of my favorites is about the blonde driving down the highway knitting.

A highway patrolman pulled alongside a speeding car on the freeway.  Glancing at the car, he was astounded to see that the blonde behind the wheel was knitting!

Realizing that she was oblivious to his flashing lights and siren, the trooper cranked down his window, turned on his bullhorn and yelled, 'PULL OVER!'

'NO!' the blonde yelled back, 'IT'S A SCARF!'

I get that joke. I also get the one about the three construction workers, also one of my favorites.

Three male construction workers—an Italian, a Mexican, and a Swede—are sitting on a high construction beam eating lunch.

The Italian pulls a meatball sandwich from his lunch pail and says, “If I get another meatball sandwich for lunch, I’m going to throw myself off this high beam.”

The Mexican pulls a taco from his lunch pail and says, “If I get another taco for lunch, I’m going to throw myself off this high beam.”

Then the Swede pulls a sardine sandwich from his lunch pail and says, “If I get another sardine sandwich for lunch. I’m going to throw myself off this high beam.”

The next day, the Italian pulls a meatball sandwich from his lunch pail and throws himself off the beam. Then the Mexican pulls a taco from his lunch pail and throws himself off the beam. And finally, the Swede pulls a sardine sandwich from his lunch pail and throws himself off the beam.

At the funeral for the men the wives were commiserating. “If I’d only known he hated meatball sandwiches, I wouldn’t have packed them,” said the Italian’s wife.

“If I’d known he hated tacos, I wouldn’t have packed them, either,” said the Mexican’s wife.

Then the two women looked at the Swede’s wife.

“Don’t look at me,” she said. “He packed his own lunch.”

I get this joke. Duh…the Swede could have just packed something different and then he wouldn’t have to throw himself off the construction beam.

But the following joke stumped me, proving I’m a true blonde, even when my roots grew out 3 inches during the COVID-19 shutdown.

“Listen to this,” my husband said as he came into the kitchen and proceeded to tell me a new blonde joke.

A blonde answers the door and sees a census worker who asks her a variety of census questions. Then he says, “How old are you, ma’am?”

“Well,” says the blonde,” I was married when I was eighteen and my husband was thirty. He’s sixty now, which is twice his age, so that makes me … thirty-six.”

There was a pregnant pause in the kitchen, and then I said, “So what’s the punch line?”

There was a pregnant pause in the kitchen, and then I said, “So what’s the punch line?”

My husband started howling with laughter.

“What’s so funny?” I asked.

“Her husband was thirty when they married and now he’s sixty.”

“Yeah,” I said, “twice his age.”

“And she’s how old?” he asked.

“Thirty-six. Eighteen plus eighteen is thirty-six, right?” I said.

“He’s thirty years older,” my husband said. “He’s now sixty. Do the math.” When I didn’t answer right away he started laughing even harder. “No wonder you were thirty-seven for so many years. You really are a blonde.” Then he turned and walked out of the kitchen.

“I didn’t add wrong,” I hollered at his retreating back. “I just forgot how old I was for all those years.”

As soon as he was out of sight, I pulled retrieved my phone calculator and did the math again. Eighteen plus eighteen still came out thirty-six.

Thank heaven for calculators, because I flunked word-problem math in seventh grade. Without my calculator I’d be lost doing higher math problems.

Are you a real blonde, too, or do you know the answer my hubby was after? I'd love to know.

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Catherine may not be great at higher math, but she sure can write, as is testified to through her multiple book awards. Check out her romantic comedy, with a touch of drama, A Groom for Mama, for more funny situations.

A Groom for Mama

Beverly Walters is dying, and before she goes, she has one wish—to find a groom for her daughter. To get the deed done, Mama enlists the dating service of Jack Somerset, Allison’s former boyfriend.

The last thing corporate-climbing Allison wants is a husband. Furious with Mama’s meddling, and a bit more interested in Jack than she wants to admit, Allison agrees to the scheme as long as Mama promises to search for a cure for her terminal illness.

A cross-country trip from Nevada to Ohio ensues, with a string of disastrous dates along the way, as the trio hunts for treatment and A Groom For Mama.

AMAZON BUY LINK

Multi-award-winning author Catherine Castle loves writing. Before beginning her career as a romance writer, she worked part-time as a freelance writer. She has over 600 articles and photographs to her credit, under her real name, in the Christian and secular market. She also lays claim to over 300 internet articles written on a variety of subjects and several hundred poems. In addition to writing, she loves reading, traveling, singing, theatre, quilting and gardening. She’s a passionate gardener whose garden won a “Best Hillside Garden” award from the local gardening club. She writes sweet and inspirational romances. You can find her award-winning Soul Mate books The Nun and the Narc and A Groom for Mama, on Amazon and Barnes and Noble.

Follow her on Twitter, FB, or her blog.

 

EATING WELL

From Linda Lee Greene Author/Artist

“Well, dog-gone,”my father replied when I told him my research on the subject revealed thathickories and pecans are in the same family of trees, and that pecans grow asfar northeast as Southern Ohio, our original stomping grounds. While hickoriesgrow in abundance there, neither my father nor I could recall seeing a treegiving forth pecan nuts in our area. It was also news to us that NativeAmericans were responsible for naming both of the trees. The word "hickory" is said to have come from the AlgonquianIndian word "pawcohiccora," while “pacane,” or “paccan,” or “pakan,” meaning“a nut so hard it has to be cracked with a stone,” evolved into “pecan.” 

If we were sonsand daughters of Nashville, Memphis, Dallas, New Orleans, and other warm placesalong the “Pecan Belt,” we would be familiar with the resumé of pecans—we wouldknow, for instance, that pecan trees can grow to be one hundred feet tall andlive to be one thousand years old—quite a bit taller and much older thanhickories. Now that’s a lot of nuts! In addition, after peanuts, which aren’ttree-nuts at all, pecans are the most popular nuts in North America. In fact,the United States produces over eighty percent of the world’s crop of thisindigenous commodity. This is true even though along with electricity,automobiles, airplanes, telephones and countless other good things from NorthAmerica, with the help of humankind, pecan trees eventually set root in otherplaces around the globe such as Australia, Brazil, China, Israel, Mexico, Peru,and South Africa. 

Along with manyother firsts credited to him, Thomas Jefferson, the third president of theUnited States, is recognized as the person who introduced the pecan to areaseast of the Mississippi Valley, its native ground. Having discovered themduring a trip to the area, he carried some nuts and seedlings back to his homein Virginia. He also introduced them to his friend, fellow Virginian, and firstpresident of their homeland, George Washington. Thereafter, both of thegentlemen grew the trees on their plantations, an enterprise that spread to thesouthern states of the country. Subsequent to the Civil War, Union soldierstransported the seedlings and nuts to the north, which increased the regard forthe buttery-flavored nut even further. It was a black-slave-gardener named“Antoine,” at Louisiana’s Oak Alley plantation, however, who was responsiblefor developing the first cultivar of the tree. In 1876, it was dubbed,“Centennial,” in commemoration of the one-hundredth anniversary of the foundingof the United States. Since then, in deference to the people who fostered themoriginally, many of the current, five-hundred cultivars of the plant have beennamed for Native American tribes including “Cheyenne,” “Kiowa,” “Sioux,”“Choctaw,” and “Creek.” 

No overview ofpecans would be complete without including pralines, the nutty confectionoriginated in France using almonds rather than pecans. Stories abound regardingits appearance in the French cuisine. One account is that Clement Lassagne,chef of Marshal du Plesses-Praslin (1598-1675) concocted it after watchingchildren in his kitchen nibbling on almonds and caramel. Or, it might havehappened when one of his young and clumsy apprentices knocked over a containerof almonds into a vat of cooking caramel. The most popular version involvesMarshal du Plessis-Praslin himself. A notorious ladies man, he is purported tohave asked Lassagne to develop an alluring treat for his paramours, which hepresented to them in decorative little packets. For a time, the treat wasreferred to as “praslin,” after the lascivious gentleman, but evolved into“praline,” 

Brought toLouisiana by French settlers, chefs in New Orleans eventually substitutedpecans for almonds and added cream to the French praline recipe. The basic “BigEasy” recipe for this Creole treat comprises pecans, brown sugar, white sugar,cream, and butter added to either rum, vanilla, chocolate, coconut, or peanutbutter. Pronounced “prah-leen” in Louisiana, it is “pray-leen” to the rest ofus, but regardless of the way one pronounces it, it is a Southern delicacy.Having always been sold on the streets of New Orleans, passers-by are lured tothe Vieux Carré-stalls of praline vendors by the mouth-watering aroma, as wellas the Creole call, “Belles Pralines,”“Belles Pralines!”

Pecans are rich inprotein, vitamins and minerals. Clinical research has found that eating about ahandful of plain pecans each day may help lower cholesterol as effectively asdesignated medications. They also are said to promote neurological health aswell as delay age-related muscle-nerve degeneration. If you have a hankeringfor baked-goods, but want to avoid the unhealthy ingredients in traditionalrecipes, the following is a tasty and healthy substitute. It is also a betterchoice for people sensitive to gluten. This recipe batter can be used forbaking basic bread, pancakes, crackers, crepes and cupcakes, but add maplesyrup or Stevia to sweeten the batter.   

The recipenormally substitutes almond flour for flours made from grains. I have foundthat by adding garbanzo/fava bean flour to the almond flour, a smoother andfiner batter is the result. It also calms the rather strong flavor of almondflour. Cranberries are featured in this recipe, but any berry or fruit, willdo.

HealthyBerry-Pecan Muffins

Topping1 tbsp. (15 ml)ground cinnamon2 tbsp. (25 ml)maple syrup1 tbsp. (15 ml)unsalted butter 

Combineingredients in a small bowl and mix well.

Muffin Batter

2 ½ cups (625 ml)almond & garbanzo/fava flour mixture1 cup (250 ml)chopped pecans¼ tsp. (1 ml) salt½ tsp. (2 ml)baking soda 1 tsp. (5ml) groundcinnamon 

Combine the following ingredients in a separate bowl.

2 eggs½ cup (125 ml)Yogurt½ cup (125 ml)maple syrup1 ½ cups (375 ml)cranberries, or berries or fruit of choice 

Preheat the ovento 325° (160°C).

Line a muffin tinwith large baking cups

Combine the wetingredients in another bowl and pour into the first bowl of the dryingredients. Mix well. Add enough water to make the batter about theconsistency of toothpaste. Evenly fill each baking cup with the batter anddrizzle the topping over each one.  Bakefor 20 to 25 minutes.)

This is a good dayfor baking a delicious treat, and what can be better than baking with pecansand fruit? A delightful breakfast, snack, or dessert of Healthy Berry-PecanMuffins and a cup of coffee awaits you. To soothe your tummy further, add apinch of baking soda to your coffee grounds upon brewing. It cuts down oncoffee’s acid. I do it! I like it! It works!

Was it chance or destiny’s hand behind a man and a woman’s curious encounter at Caesars Palace in Las Vegas? The cards fold, their hearts open, and a match strikes, flames that sizzle their hearts and souls. Can they have the moon and the stars, too? Or is she too dangerous? Is he? Can their love withstand betrayal?! Can it endure murder?! Amid the seductions of Las Vegas, Nevada and an idyllic coffee plantation on Hawai’i’s Big Island, a sextet of opposites converge within a shared fate: a glamorous movie-star courting distractions from her troubled past; her shell-shocked bodyguards clutching handholds out of their hardscrabble lives; a dropout Hawaiian nuclear physicist gambling his way back home; a Navajo rancher seeking cleansing for harming Mother Earth; and from its lofty perch, the Hawaiian’s guardian spirit conjured as his pet raven, conducting this symphony of soul odysseys. 

A reader says, “I loved this book. I got lost in the realism and all that was going on, and it made me feel like I was watching a movie instead of reading a book. If you want to be left breathless in a sea of a million emotions, buy this book. It will captivate your senses on every level. I highly recommend, A CHANCE AT THE MOON.”

“Give me a ticket to Las Vegas, a big stack of poker chips at a table lucky as gold—oh, and a copy of A CHANCE AT THE MOON to refuel me when I fold.” Tina Griffith, multi-award-winning author of THE ELUSIVE MR. VELUCCI

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Multi-award-winning author and artist Linda Lee Greene describes her life as a telescope that when trained on her past reveals how each piece of it, whether good or bad or in-between, was necessary in the unfoldment of her fine art and literary paths. 
Greene moved from farm-girl to city-girl; dance instructor to wife, mother, and homemaker; divorcee to single-working-mom and adult-college-student; and interior designer to multi-award-winning artist and author, essayist, and blogger. It was decades of challenging life experiences and debilitating, chronic illness that gave birth to her dormant flair for art and writing. Greene was three days shy of her fifty-seventh birthday when her creative spirit took a hold of her.

She found her way toher lonely easel soon thereafter. Since then Greene has accepted commissionsand displayed her artwork in shows and galleries in and around the USA. She isalso a member of artist and writer associations.

Visit Linda on her blog and join her on Facebook. Linda loves to hear from readers so feel free to email her.

H is for HOMEMADE GOODNESS

From Stella May

There is a lot ofdebate about the origin of hummus; whether it’s Greek, Egyptian, or Lebanese.It is thought to have originated in Lebanon and traveled all over the MiddleEastern regions. This unique food has been prepared for hundreds of years andis well-loved around the world.

So, what is hummus?Hummus is a bean dip made primarily by blending cooked chickpeas, tahini (a creamy sesame seed paste), garlic,lemon juice, extra virgin olive oil, and seasonings. Once you make it at home,I promise you will never return to store bought.

There are wonderful foodsyou can dip into hummus. They include broccoli, carrot and celery sticks,cauliflower, cukes, pita chips, pretzels, radishes, and any other crunchyveggie. Let your imagination soar.

Stella’s Easy Hummus5-6tbsp. freshly squeezed lemon juice1½ tsp.sea salt2 lg garliccloves, finely minced or grated⅔ cup Tahini 6-8tbsp. ice water3 cupsof cooked (pre-soaked overnight) chickpeas or 30 oz canned chickpeas¼ cupextra virgin olive oil1pinch black pepperpaprikaand freshly chopped parsley for garnish

Ina food processor – combine5 tablespoons lemon juice, salt, and garlic. Pulse to combine then letit rest for a few minutes.

AddTahini and blend until thick and smooth, scraping down the bowl as neededwith a spatula.

Addice water 1 tablespoon at a time with the blender running. Stop and scrapedown the bowl as needed.

Drainthe chickpeas then pour them into the food processor along with theolive oil and pepper. Blend until completely smooth, about 5 minutes. Scrapedown the bowl a couple of times. Add more ice water to reach your desiredconsistency.

Seasonto taste with more salt and lemon juice if needed.

ToServe – transfer to a serving bowl, sprinkle the top with paprikaand sprinkle parsley.

Enjoy!

A jaded CEO. A fiercely focused ballerina. A love that defies all society’s rules.

SoHo,1962

JJMorris, successful CEO, leads a secret double life, playing saxophone to his heart’scontent in his hole-in-the-wall dive bar. Yet he can’t escape the feeling he’sslowly petrifying into just another jaded millionaire. 

Then agorgeous blonde steps into his bar and shakes up his world. Certain this fiercelittle swan of a woman is exactly what’s missing in his life, he maps out aplan to wed her by Christmas. With or without his snobby mother’s approval.

Mostwomen would be thrilled to learn that the tall, handsome bar musician is, infact, a wealthy prince charming. Verochka Osipoff is less than impressed. She’sfocused on becoming a prima ballerina, and everything hinges on her next audition.She can’t afford distractions, especially a rich playboy slumming it in SoHo.

Yet theheat of their attraction melts Verochka’s heart like warm chocolate. But JJ’sworld is a cold, glittering nest of vipers. And their venom could destroy theirlove song before the first movement ends.

EXCERPT

The sound of asaxophone halted her steps. That deep, velvety voice grabbed her by her throat,and refused to let go. Holding her breath, mesmerized, Verochka stopped, then pivoted. Where did it come from? Strainingher ears, she looked around, searching the almost empty street. Guided by herhearing, she glanced at the closed doors on her right. The Broome Street Bar.Inside, the sax murmured its enchanting tale, sad, and touching, andheartbreaking.

Mon Dieu! What must one feel to play like that?

Verochkaclosed her eyesand swayed to the music. Her arms by their own volition lifted and moved in a lazy,unhurried wave. She visualized the dance in her mind, something slow andsensual. Strange, but she never paid attention to jazz before. Then again, she wasnever partial to any music except classical.

To her there was nothing and no onecompared to Tchaikovsky. But the soulful notes of that sax fascinated her asmuch as the famous opening theme from Swan Lake. When the sound trailed off,she felt almost bereft. She craved to hear more. Will the musician play again?Oh, she hopped so. She’d wait for it.

Outside?On the sidewalk at almost ten at night?

Unwise, not to mentionquite dangerous. Granted, this spot in SoHo was not prone to crime. But still.A young woman alone was bound to attract some attention.  Verochkalooked at the closed door of the bar, biting her lip.

To go inside, orcontinue on her way? The wisest thing to do, of course, was to turn around, andgo home, to her tiny apartment. It was late. She must rest before her wake-upcall at 5:30 AM. All morning classes of Madame Valeska started at precisely 6AM, and God forbid if any of the dancers were late even by a minute. The wrathof her teacher definitely equaled to her worldwide fame as a former principal dancerof The Royal Ballet.

Tired after the longday of classes and rehearsals, then cleaning the premises, Verochka barely kept upright. She hated her after- hours janitorialobligations, but promise was a promise. And VerochkaOsipoff never broke her word.

No matter how spentshe was, each and every evening, after all the dancers went home, and theschool was closed, she headed to the closet for a broom and a bucket. At first,she didn’t mind it at all. It was an arrangement made in heaven. An eighteen-year-oldorphan from France, determined to reach her dream, Verochka arrived at the doors of the famous New York ballet schoolwith nothing but fifty dollars to her name and a small satchel that belonged toher father.

After her initialshock faded, the formidable Madame Valeska, the owner of the school, ordered Verochka to change into her leotards,and dance.

Her final verdictdelivered in a grumbling voice was like a heavenly music to Verochka’s ears.

“You have a potential,Miss Osipoff. I’ll take a chance on you, and let you stay for a probationaryperiod of three months. After that, we’ll see.”

Verochka’selation was huge,but temporary. The school was obscenely expensive. No way she was able to affordthe tuition. There was a stipend, but applying for it took only God knew howlong, with no guarantee that it will be granted in the end.

On top of it, she wasa foreigner, all alone in the strange country, and barely able to speakEnglish.

Madame Valeska, quicklyassessing the situation— more accurately, feeling sorry for her— offered Verochka a deal: the education inexchange for cleaning services. A tiny room in the attic as a temporary placeto live was added to that offer. To Verochka,it was like a Christmas gift she could never have dreamt about.

Overwhelmed, moved totears, Verochka grabbed theopportunity with both hands. After a while, she got her stipend for the giftedand unprivileged students, thanks to Madame Valeska’s help, and was able tocover most of her tuition.

The convenience ofliving on the premises saved her the expense of a rent, and occasionalparticipation in corps de ballet’s performances made everything elsemanageable. She didn’t need a lot of food, as her extremely strict diet fell mostlyinto yogurt and fruit category. As to clothes— she learned at her dancing parentsknee the skill to mend tears and repair pointe shoes.

Two years later, Verochka was still living in the attic,and still mopped the floors, and cleaned the premises. But it didn’t matter. Hermain goal to become a prima ballerina of The Royal Ballet took the precedenceover everything else.

Ambitious? Maybe. But,as her father always said, you must dream big. Otherwise, what was the point? So,she dreamed big, and worked like a woman possessed in order to reach thatdream. She was content, and happy, and along the way, fell in love with NewYork, her new home. Her only home. She learned English, and became quite fluentin it, even though her accent stubbornly refused to be erased.

Of course, she missedFrance, and Paris, and small street cafes, and long strolls along the Seine. Oh,the aroma of freshly brewed coffee and sprinkled with powdered sugar beignets!Sometimes, she could smell them in her dreams.

But most of all, shemissed her parents. She was sure they were looking at her from heaven, smiling,proud of her accomplishments.

Her occasional nostalgiawas usually sweet, and short, like a children’s lullaby.

But not tonight.

After finishing herduties, Verochka was ambushed by a sadnessso huge, she almost doubled down with it. Suffocated in the large emptybuilding that housed the ballet school, she was lonely, isolated, until shecouldn’t bear another minute longer locked inside. Hence, her impromptu eveningwalk that brought her in the middle of SoHo, to the Broome Street Bar.

The plaintive soundsof sax reached her ears again.

Oh,yeas, please.

Listening to thoseseductive low rumbles, she wondered about the player.

Available at BOOKStoREAD, AMAZON, and GOOGLE PLAY BOOKS.

Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website.

Stella writes fantasy romance as well as time travel romance. She is the author of 'Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and life. Stella’s books are available in e-book and paperback through all major vendors. 
When not writing, Stella enjoys classical music, reading, and long walks along the ocean with her husband. She lives in Jacksonville, Florida with her husband Leo of 25 years and their son George. They are her two best friends and are all partners in their family business. 
Follow Stella on her website and blog. Stay connected on Facebook, Twitter, and Pinterest. 

Celebrate Canadian Thanksgiving with Family and Friends

From Sharon Ledwith 
The one theme I love to weave throughout my two-book series is the importance of family. We hold each other tight when times are tough, and on the flip side we can tear each other apart during times of stress and worry. Food seems to be the source of comfort in all family matters.

Meals bring us together to celebrate, cry or support each other in so many ways. The characters in The Last Timekeepers young adult time travel adventure series were originally thrown together, despite their differences, and have had to learn how to act like a family by trusting and working with one another through each Timekeeper mission. In my Mysterious Tales from Fairy Falls teen psychic mystery series, the main characters change with each book, but the setting remains the same, I focused on the tribal matters of the town, and what’s best for the whole. Again, my characters must overcome differences and obstacles in order to keep Fairy Falls’ sense of community safe and intact.

I recently came across my father’s lasagna recipe, and a wave of emotions and memories rushed through me. I loved his meaty take on a popular Italian dish. My dad’s been gone since 1983, and I still miss him deeply, especially when our family gets together over holidays, events or Sunday dinners. So, I thought I’d share his special family recipe with you with the hopes of adding this mouth-watering pasta entree to your menu one day. Bon appetite!

Dad’s Mouth-Watering, Meaty Lasagna

1 lb. lean ground beef
½ lb. ground pork
1 can (28 oz.) whole tomatoes
1 can (12 oz.) tomato paste
2 tsps. garlic salt or powder
1½ tsps. oregano leaves
1 tsp. basil leaves
2 cups cottage cheese
½ cup grated Parmesan cheese
3 packages (4 ounces each) shredded mozzarella cheese
12 oz. lasagna noodles, cooked and well drained (we use precooked noodles)
½ cup grated Parmesan cheese

In a Dutch over or large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes; break up with fork. Stir in tomato paste, garlic, oregano and basil. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 20 minutes or until mixture is consistency of spaghetti sauce.

Preheat oven to 350° F (175° C).

Stir together cottage cheese and Parmesan cheese. Set aside 1 cup meat sauce and ½ the mozzarella. In ungreased baking pan, 13 x 9 x 2 inches, alternate layers of ⅓ each noodles, remaining meat sauce, remaining mozzarella, and cottage cheese mixture.

Spread reserved meat sauce over top. Sprinkle with Parmesan cheese. Scatter reserved mozzarella across lasagna.

Bake uncovered 45 minutes. Let stand 15 minutes before cutting. Cut into 3-inch squares.

Serves 8 of your hungriest family members or friends.

And there you have it! A feast fit for any family who loves getting together to share good food, and create happy memories. So, now that you’ve cooked to your heart’s content, and your belly is full, why not escape from the dishes and curl up with one of my books? May I suggest a visit to Fairy Falls or go back in time with The Last Timekeepers? Just remember to pack lightly.

The LastTimekeepers Time Travel Adventure Series:

The LastTimekeepers and the Dark Secret, Book #2 BuyLinks:

MIRROR WORLDPUBLISHING׀ AMAZON ׀ BARNES & NOBLE ׀
The LastTimekeepers and the Arch of Atlantis, Book #1 Buy Links:

MIRROR WORLDPUBLISHING׀ AMAZON ׀ BARNES & NOBLE ׀

Legend ofthe Timekeepers, prequel BuyLinks:

MIRRORWORLD PUBLISHING ׀ AMAZON ׀ BARNES& NOBLE׀

Mysterious Tales from Fairy FallsTeen Psychic Mystery Series:

Lost and Found, Book One BuyLinks:

MIRRORWORLD PUBLISHING ׀ AMAZON ׀ BARNES& NOBLE׀

Blackflies and Blueberries, Book Two Buy Links:

MIRRORWORLD PUBLISHING ׀ AMAZON ׀ BARNES& NOBLE׀

SharonLedwith is the author of the middle-grade/young adult time travel adventureseries, THE LAST TIMEKEEPERS, and the award-winning teen psychic mysteryseries, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading,researching, or revising, she enjoys anything arcane, ancient mysteries, andsingle malt scotch. Sharon lives a serene, yet busy life in a southern touristregion of Ontario, Canada, with her spoiled hubby, and a moody calico cat.

Learn moreabout Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZONAUTHORpage for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.

BONUS: Download the free PDF short story TheTerrible, Mighty Crystal HERE

 

 

Forget the Autumnal Equinox

 from Catherine Castle

Fall begins with this…
It’s officially fall at my house!

Yes, I know the official date was September 23 this year, and I’m writing this post a little later. The official calendar date occurs on the autumnal equinox when and day and night are almost equal—in most locations. I also know that now it’s officially spring in the Southern Hemisphere. But I digress.

As you might have guessed, I don’t follow the notion that fall begins on September 22, or sometimes on September 21 or September 23, depending on the difference between the Gregorian calendar and the time it actually takes the Earth to complete its orbit around the sun. Because it takes 365 and ¼ days for the Earth’s orbit the September equinoxes shift about 6 hours later each year, eventually moving the date by a day.

So, if I don’t recognize the Equinox as the start of fall, when does it start? Fall begins for me in the grocery store, night or day, and it depends upon when I spot this beauty on the produce stand.

Yep, you see it right. Fall begins for me when I find caramel apples in the grocery. I start watching for them in early September, savoring the thought of a crisp apple covered in caramel and chopped peanuts.  They come in packs of three at my Kroger and when my daughter lived at home it was one apple for each of us.  Then when she moved out, I usually ate the third apple when the hubby was at work and then resisted getting another package and hiding it from the family. Now that Hubby’s retired I have to split the last treat. But that’s okay, because when they’re in season he always picks up an extra pack for us. Last night he brought three caramel and cinnamon streusel crusted apples home. Can you say apple pie on a stick?

I justify this sweet treat because apples and nuts in moderation are good for you. Caramel not so much. Apples are loaded with fiber and quercetin, a natural antihistamine. When eaten on a stick, or off the stick, apples are a raw food. Nuts have good MUFA fats (Mono unsaturated fat) which means the caramel apple has no saturated fats and lots of fiber. A great combo for lowering my high cholesterol. I ignore the sugar for this seasonal treat. It only happens once and year and I just eat more fiber to counter the sugar’s bad affects.

Have I made you hungry for a caramel apple yet?  Just in case, here’s a link to an easy recipe to make your own caramel apples. Enjoy, and welcome to fall!

Where novice Sister Margaret Mary goes, trouble follows. When she barges into a drug deal the local Mexican drug lord captures her. To escape she must depend on undercover DEA agent Jed Bond. Jed’s attitude toward her is exasperating, but when she finds herself inexplicably attracted to him, he becomes more dangerous than the men who have captured them, because he is making her doubt her decision to take her final vows. Escape back to the nunnery is imperative, but life at the convent, if she can still take her final vows, will never be the same.

Nuns shouldn’t look, talk, act, or kiss like Sister Margaret Mary O’Connor—at least that’s what Jed Bond thinks. She hampers his escape plans with her compulsiveness and compassion and in the process makes Jed question his own beliefs. After years of walling up his emotions in an attempt to become the best agent possible, Sister Margaret is crumbling Jed’s defenses and opening his heart. To lure her away from the church would be unforgivable—to lose her unbearable.

Available on Amazon

Multi-award-winning author Catherine Castle has been writing all her life. A former freelance writer, she has over 600 articles and photographs to her credit (under her real name) in the Christian and secular market. Now she writes sweet and inspirational romance. Her debut inspirational romantic suspense, The Nun and the Narc, from Soul Mate Publishing, has garnered multiple contests finals and wins.

Catherine loves writing, reading, traveling, singing, watching movies, and the theatre. In the winter she loves to quilt and has a lot of UFOs (unfinished objects) in her sewing case. In the summer her favorite place to be is in her garden. She’s passionate about gardening and even won a “Best Hillside Garden” award from the local gardening club.

Learn more about Catherine Castle on her website and blog. Stay connected on Facebook and Twitter. Be sure to check out Catherine’s Amazon author page and her Goodreads page. You can also find Catherine on Stitches Thru Time and the SMP authors blog site.

PROSIT! Celebrate Oktoberfest German Style

Oktoberfest is the festival to endall festivals that is celebrated around the world but started in Munich, Germanyfor a royal wedding in 1810. The citizens of Munich were invited to all thefestivities held in fields just outside the city gates. And from there theworld adopted this grand event. It runs from late September to the 1stSunday in October. Be sure to include plenty of German music when you celebrate.

MENU

Sauerbraten –Marinated Pot RoastBoiled PotatoesRed Cabbage withApplesRye BreadGerman Red Wine – Spätburgunderwhich is German for Pinot Noir

Sauerbraten– Marinated Pot Roast 5black peppercorns4whole juniper berries*1med. onion, sliced thin½cup (120ml) dry red wine½cup (120ml) red wine vinegar2cups (450ml) cold water2small bay leaves4lbs. (2kg) boneless beef roast, top or bottom round or rump3tbsp. (43g) lard or solid shortening½cup onion, chopped fine½cup carrots, chopped fine½cup celery, chopped fine2tbsp. (30ml) flour½cup (120ml) beef stock, if needed½cup (50g) gingersnap cookie crumbs

Usea mortar and pestle or a baggie and hammer to crush black peppercorns andjuniper berries together.

Ina medium-sized saucepan combine peppercorn mix, sliced onion, wine, vinegar,water, and bay leaves. Bring marinade to a boil over high heat. Remove pan fromstove and let cool to room temperature.

Trimexcess fat from roast. Set beef in a deep flat bowl or pot just large enough tohold it comfortably. Pour marinade over the top. Add more wine if marinade isnot halfway up the sides of the meat. Turn meat to moisten all sides. Cover pantightly with foil or cling wrap. Refrigerate for 2 – 3 days. Be sure to turnthe meat over at least twice a day.

Preheatoven to 350° F (180°C).

Removemeat from marinade. Pat dry with paper towels. Strain marinade through a finesieve set over a bowl. Discard spices and onion, but reserve marinade.

Meltlard in a Dutch oven over high heat until it sputters. Add roast and brown wellon all sides. Adjust heat so as not to burn the meat. Transfer meat to a platter.Pour off and discard all but 2 tbs. (30ml) of fat. Add onions, carrots, andcelery to pot. Cook over moderate heat until they are soft and light brown, 5 –8 minutes. Sprinkle flour over veggies. Cook, stirring constantly 2 – 3 minutesor until flour begins to color. 

Pourin 2 cups (450ml) of reserved marinade and ½ cup (120ml) water. Bring to a boilover high heat. Return meat to pot. Cover tightly. Cook in the oven for 2 hoursor until meat shows no resistance when pierced with the tip of a sharp knife.Transfer meat to a heated platter. Cover with foil to keep warm. 

Discardveggies. Pour liquid from pot into a measuring cup. Skim off fat. You need 2½cups (570ml) liquid for the sauce. If you have more, boil briskly to reduce theamount. If you have less, add beef stock. Combine liquid and gingersnaps in asmall saucepan. Cook over moderate heat, stirring often, for 10 minutes. Thecrumbs will dissolve and thicken the sauce. Strain sauce through a fine sieve.Keep warm on very low heat until ready to serve. 

Toserve, carve meat into ¼ inch (.64cm) slices. Arrange on individual dinnerplates or a large platter. In either case moisten the meat with a little sauce.Pass the remaining sauce in a gravy boat. 

*Rosemaryis a good substitute for juniper berries. Use one fresh sprig. 

BoiledPotatoesTap water1 lg. bay leafFreshly ground pepper to tasteButter to taste 

Add potatoes to a saucepan that holds them comfortably. Pour stockhalfway up the potatoes. Top off with water, covering potatoes by an inch(1.25cm) or so. Add bay leaf. Set a lid on top.

You can do up to this point earlier in the day. Leave on the counter orstovetop until you are ready to cook.

Bring pan to a boil over medium heat. Adjust the lid and heat so the watercontinues a soft/light boil, but does not spill over. Cook 15 – 20 minutes,then test for doneness. A fork will insert easily. 

Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes.Add butter. Stir carefully so as not to smash potatoes. 

Don’t have bay leaf? Add 1 tablespoon (20ml) or so of dried basil tothe pot. When you drain the potatoes most of the leaves will be gone, but thegood taste remains. 

RedCabbage with Apples2– 2½ lb. (1 – 1.5kg) red cabbage⅔cup (150ml) red wine vinegar2tbsp. (30ml) sugar2medium-sized apples, peeled and cored2tbsp. (25g) lard or bacon fat½cup (50g) onions, chopped fine1whole onion, pierced with 2 whole cloves1bay leaf5cups (1.2L) boiling water3tbsp. (45ml) dry red wine3tbsp. (45ml) red currant jelly, optional 

Washcabbage under cool water and then remove tough outer leaves. Cut cabbage into 4pieces. Remove core. Shred easily by slicing each section into thin strips. 

Placecabbage in a large mixing bowl. sprinkle with vinegar and sugar. Toss with aspoon to cover the shreds evenly. 

Sliceapple into thin wedges. Melt lard or bacon fat in a large pot. Add apples andonions. Cook, stirring frequently, for 5 minutes or until apples are lightlybrowned. 

Addcabbage, onion with cloves, and bay leaf. Stir well while pouring in boilingwater. Bring to a boil over high heat. Reduce heat so cabbage does a slowsimmer. Cover and cook 1½ - 2 hours, or until cabbage is tender. Checkoccasionally to be sure cabbage is moist. If it seems dry, add 1 tbsp. (15ml)or so of boiling water. When cabbage is tender there should be almost no liquidin the pan. 

Toserve remove whole onion and bay leaf. Stir in wine and jelly. This recipefreezes nicely.

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

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.
To learn more about Taylor go to her website  Stay in touch on Blogger ,  Twitter , and LinkedIn .

Taylor's cookbooks, Hot Mean Wear Aprons, Date Night Dinners, Date Night Dinners Italian Style, Sizzling Summer, and Recipes to Create Holidays Extraordinaire are released by Toque & Dagger Publishing and available at all book vendors.

Making the Unfamiliar, Familiar

from Sharon Ledwith
I’m sure you’ve heard that getting out of your comfort zonecan be a painful, often scary experience, but the end results usually end intransformation and growth. Right? Well, I recently watched a YouTube video doneby Canadian entrepreneur EvanCarmichael about trying to share an image of yourself on your social mediaaccounts for 30 days straight, and then seeing what happens after the month hasended. The thought of doing that made me squirm inside. You see, I’m anintrovert at heart, and like to keep my personal life…well, personal. Sharingan image of myself—with all my winkles and flaws—a day for an entire monthseemed downright weird and just a little egostical. Besides, what kind of imagewould I post, and what would I talk about? Then, I approached my publisher,Justine with this idea, and she suggested that I share an image of a day in thelife of an author, and call it #authorlife. My eyes widened, and I resonatedwith her suggestion immediately.
So, choosing the month of September 2019 for my #authorlifeexperiment, I decided to take a shot and put myself out there for 30 dayssharing what it’s like to live in my ‘author’ shoes. And yes, it was scary, andyes it was painful, but I managed to complete this task, not missing a day, butone—September 10th, the day after we put our 12-year-old Labradordown. I dedicated that #authorlife spot to my yellow fellow, who wentpeacefully in my arms the day before. I was a mess and grieving for weeks afterthat, but plodded on, taking selfies and sharing what I was up to each day. Itwas awkward and hard, but I managed to make the unfamiliar, familiar, and Ifound it got easier to find things to share and talk about.

I'll miss you, Lorri CarpenterUsing my Facebook, Twitter, and Instagram accounts, I sharedbook marketing ideas, books I’m reading, a dedication to my dear author friend,Lorri Carpenter who passed away the same week as my dog, my morning exerciseregime, took you grocery shopping, for a walk, paying bills, researching for mywork-in-progress, flashed shameless plugs, and the list went on. After all,life if full of mundane routines too. And a writer’s life is no exception. I’msure Stephen King still takes out the trash or puts away the dishes. Makes ushuman, and more relatable.

One of the most cherished #authorlife images was taken onLabor Day with my dog just before I took him for his walk. It was the lastphoto I have of him before he passed on a week later. You can’t get momentslike that back. Ever. So I would like to think that this little experiment wasa success. Personally and professionally. I managed to get way out of my comfortzone, build up my social media platforms, engaged with people who seemed quiteinterested in my journey, had fun, got creative, and shared a piece of myselfthat I would have never shared before. Did this result in more book sales? Notsure, but I really don’t care. This was about growing as a person, getting moreself-confident, and seeing how much I changed throughout the month. Especiallywhen I wasn’t wearing any makeup! LOL! How brave was that? Wink.

One of the most commented-on posts!Would I do it again? Not for 30 days straight, but I’ve decidedto keep posting my #authorlife images at least once or twice a week. It’s aninvestment in my self-worth, and hopefully will help other writers by givingthem ideas or letting them know that they’re not alone in this crazy publishingbusiness. Plus, you put yourself out there, and connect with people on adifferent level where you’re not pandering to them, but giving them a smile orhelping hand instead. And that’s what I call success in any vocation. I want tothank all those who traveled this #authorlife journey with me, and commented on,liked, or shared what I’d been doing that day. Your kindness and support are soappreciated.

Is this month-long social media experiment something that you wouldtackle? Please let me know in the comments, I’d love to read your thoughts. Cheers,and thank you for spending time with me by reading my blog! 

Here’s a glimpse of the premises of both my youngadult series.

The Last Timekeepers Time Travel Adventures

Chosenby an Atlantean Magus to be Timekeepers—legendary time travelers sworn to keephistory safe from the evil Belial—five classmates are sent into the past torestore balance, and bring order back into the world, one mission at a time.

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

Mysterious Tales from Fairy Falls Teen Psychic Mysteries

Imagine a teenagerpossessing a psychic ability and struggling to cope with its freakish power.There’s no hope for a normal life, and no one who understands. Now, imaginebeing uprooted and forced to live in a small tourist town where nothing muchever happens. It’s bores-ville from the get-go. Until mysterious things startto happen.

Welcome to Fairy Falls.Expect the unexpected.

The Last Timekeepers Time Travel Adventure Series:

The LastTimekeepers and the Noble Slave, Book #3

MIRROR WORLDPUBLISHING׀ AMAZON ׀ BARNES & NOBLE ׀

The LastTimekeepers and the Dark Secret, Book #2 BuyLinks:

MIRROR WORLDPUBLISHING׀ AMAZON ׀ BARNES & NOBLE ׀

The LastTimekeepers and the Arch of Atlantis, Book #1 Buy Links:

MIRROR WORLDPUBLISHING׀ AMAZON ׀ BARNES & NOBLE ׀

Legendof the Timekeepers, prequel BuyLinks:

MIRRORWORLD PUBLISHING ׀ AMAZON ׀ BARNES& NOBLE׀

Mysterious Tales from Fairy Falls TeenPsychic Mystery Series:

Lostand Found, Book One BuyLinks:

MIRRORWORLD PUBLISHING ׀ AMAZON ׀ BARNES& NOBLE

SharonLedwith is the author of the middle-grade/young adult time travel adventureseries, THE LAST TIMEKEEPERS, and the award-winning teen psychic mysteryseries, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading,researching, or revising, she enjoys anything arcane, ancient mysteries, andsingle malt scotch. Sharon lives a serene, yet busy life in a southern touristregion of Ontario, Canada, with her spoiled hubby, and a moody calico cat.

Learn moreabout Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZONAUTHORpage for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.

BONUS: Download the free PDF short story TheTerrible, Mighty Crystal HERE

 

 

TWO APPLES A DAY KEEP THE DOCTOR AWAY

 from Linda Lee Greene

Raw,stewed, or sauced apples are rich in soluble fiber and act as a prebiotic, whichfeeds and multiplies the beneficial bacteria in the gut, thereby reducinginflammation.Inflammation is the mainculprit in gut ailments such as IBS, IBD, bloating, painand constipation. Apple consumption also increases the absorption ofminerals like calcium, increases immune system tolerance, helps controlappetite and balances blood sugar and cholesterol. 

Apples containpolyphenols (micronutrients) found in plants, fruit, vegetables, tea, coffeeand wine. It’s a good idea to eatthe skins and core (remove seeds and their hard casings) of raw and cooked apples,because the skins and core contain more polyphenols, dietary fiber and minerals than the fleshy part of the fruit. One appletypically has about 100 million bacteria cells, and if you don't eat the core,you only get about 10 million bacteria cells. One study showed that organicapples had better bacteria than conventional apples, and eating two apples aday instead of only one is better at keeping the doctor away. 

Anyoneeducated about the harm that man-refined sugar reaps on the human bodyrecognizes the truth behind William Dufty’s assertion that it is a “‘humanpesticide,’ ‘white poison,’…and is more lethal than opium and more dangerousthan atomic fallout.”  My applesauce recipe contains no sugar orsweetener of any kind, and the finished product is delightfully sweet all onits own.

HOMEMADE SUGAR-FREE APPLESAUCE

16 unpeeled, whole and baked apples (preferably organic),chilled in fridge or thawed from freezer1½ tbsp. lemon juice or apple cider vinegar(more or less to taste)3 drops of a lemon essential oil2 tbsp. vanilla extractA few dashes each of ground cinnamon and ginger¾ cup water (preferably filtered)¼ tsp. salt4 tbsp. salted butter (it gives a yummy, creamyconsistency to the applesauce)4 oz. natural cranberry juice
Cut whole unpeeled bakedapples with cores intact into quarters. Remove the seeds and seed casings. Placein Crock Pot or equivalent appliance with water, lemon juice, or vinegar, lemon essential oil, vanilla extract, cinnamon, ginger, butter,cranberry juice, and salt. The acid in the lemon juice or vinegar and lemon essentialoil brightens the flavor and balances the natural sweetness of the apples.

Cook on high until mixture is mushy (about an hour).

Puree the cooked apples with a potato masher or handmixer or standing blender. (If using a standing blender, do only half the batchat a time, and do not fill the blender bowl more than halfway).

If the finished applesauce is not sweet enough, add steviasugar substitute to taste. If too sweet, add more lemon juice or vinegar orlemon essential oil. However, if this recipe is followed faithfully, the levelof sweetness should be just right.

This applesauce is delicious either warm or chilled. Itpairs well with pork or other savory dishes. It’s wonderful with cottage cheese,vanilla ice cream or yogurt, and scrambled eggs or omelets.

This is a goodrecipe for canning. It freezes well and will last at least a year in a freezer.If freezing, make sure to allow enough headroom (at least an inch) in thecontainer for expansion. It will keep well in the fridge for one to two weeks.

Here’sa peek at multi-award-winningauthor and artist Linda Lee Greene’s latest book, Garden of the Spirits of the Pots, A Spiritual Odyssey. It is a blend of visionary andinspirational fiction with a touch of romance. The story unfolds as ex-patAmerican Nicholas Plato journeys into parts unknown, both within himself andhis adopted home of Sydney, Australia. In the end, the odyssey reveals to himhis true purpose for living. The novella is available in eBook and paperback.

Driven by a deathlythirst, he stops. A strange little brown man materializes out of nowhere andintroduces himself merely as ‘Potter,’ and welcomes Nicholas to his ‘Garden ofthe Spirits of the Pots.’ Although Nicholas has never laid eyes on Potter, theman seems to have expected Nicholas at his bizarre habitation and displaysknowledge about him that nobody has any right to possess. Just who is thismysterious Aboriginal potter? 

Althoughthey are as mismatched as two persons can be, a strangely inevitable friendshiptakes hold between them. It is a relationship that can only be directed by anunseen hand bent on setting Nicholas on a mystifying voyage of self-discoveryand Potter on revelations of universal certainties. 

A blend ofvisionary and inspirational fiction, and a touch of romance, this is a tale ofNicholas’ journey into parts unknown, both within his adopted home and himself,a quest that in the end leads him to his true purpose for living. 

AMAZON BUY LINK 

Multi-award-winning author and artist Linda Lee Greene describes her life as a telescope that when trained on her past reveals how each piece of it, whether good or bad or in-between, was necessary in the unfoldment of her fine art and literary paths.
Greene moved from farm-girl to city-girl; dance instructor to wife, mother, and homemaker; divorcee to single-working-mom and adult-college-student; and interior designer to multi-award-winning artist and author, essayist, and blogger. It was decades of challenging life experiences and debilitating, chronic illness that gave birth to her dormant flair for art and writing. Greene was three days shy of her fifty-seventh birthday when her creative spirit took a hold of her.

She found her way toher lonely easel soon thereafter. Since then Greene has accepted commissionsand displayed her artwork in shows and galleries in and around the USA. She isalso a member of artist and writer associations.

Visit Linda on her blog and join her on Facebook. Linda loves to hear from readers so feel free to email her.

Reviews: The Literary Equivalent of Crack

from Anne Montgomery

Once your bookhas had a 5-Star Review you’ll need that rush again.  But remember,some reviewers won’t be so benevolent, so be prepared to suffer the book reviewblues. Then, be strong, and send your baby out into the world again.

Authors long for reviews. We go to greatlengths to find folks willing to pen blurbs about our babies. Because, ofcourse, reviews sell books.

So…we contact newspapers and magazines and TV stations, radiooutlets, book bloggers, and those with the keys to the podcasts. Then there arethe book clubs and bookstores – the few that remain in brick-and-mortarform. Sometimes, authors beg friends and family members for reviews,but that seems a bit on the suspect side. I mean, generally, don’t loved oneswant to say nice things, if only to be polite and avoid familial strife? I haveso far refrained from this particular approach, which does not mean I might notgive it a try in the future. I just haven’t…yet. 

A well-written query letter, to all the properspecifications, might glean a review about two to three percent of thetime. Really. I sent out 60 requests one weekend and got two “No thanks”replies for my efforts. The other fifty-eight beautifully composedqueries went unanswered.

Still, on that rare occasion when someoneagrees to review your book…oh, the joy! And then the wait. Weeks, maybe months,go by before the results come in. And that first 5-Star Review? You read itover and over, lingering over the verbiage like it’s a letter from a lover:

“I say this is a must read! The book isutterly captivating and mature.”

“The story was tightly plotted andsuspenseful.”

“Tragic, disturbing, captivating, but utterlyfantastic!”

But as with most love affairs, eventuallythe words become too familiar, stale, and you long for something different.So the quest begins again. You need that high, and the begging – OK, goahead and call it marketing, if that makes you feel better – begins anew.

Then, of course, authors must also stomach thenot-so-charitable comments. There’s the dreaded DNF: Did Not Finish, meaning your book was so bad thereviewer simply couldn’t get to your well-crafted, quite brilliant ending.

“The writing style wasn’t for me. It was toodescriptive for my taste.”

“This work aims high but ultimately fallsshort.”

“The brief, cliff-hanger chapters might appealto reluctant readers.”

Ouch! And yet, we keep…on…looking. Hoping thatsomeone will read our words and tell us what they think.

Perhaps there is somethinginherently wrong with authors that we are willing to put ourselves ina position of such utter vulnerability. I’ve heard budding writers saythey fear rejection and I want to laugh. Rejection is part of the jobdescription. One must embrace it: “That which does not kill us makesus stronger,” and all that.

A way to survive the emotional ups and downs of the book reviewprocess is to consider the subjectivity of the practice, because these missivesare but personal opinions. Don’t believe me? Well, every one of the commentslisted above, including the dreaded DNF, came from actual reviews of mymost recent novel, The Scent of Rain.Go figure. How can one person adore a book and another find it repugnant? Beatsme. But I do know we authors must never refuse to offer our books upon the sacrificial altar of Reviews. Yes, there will be low points,but the highs, I promise you, will blot out those blues.

So stand straight. Be bold. Believe in your prose and send yourbaby out into the world. Really, there’s no other way.

Please allow me to give you a brief intro to my latest women's fiction novel for your reading pleasure.

The past and present collide when a tenacious reporter seeks information on an eleventh century magician…and uncovers more than she bargained for.

In 1939, archeologists uncovered a tomb at the Northern Arizona site called Ridge Ruin. The man, bedecked in fine turquoise jewelry and intricate bead work, was surrounded by wooden swords with handles carved into animal hooves and human hands. The Hopi workers stepped back from the grave, knowing what the Moochiwimi sticks meant. This man, buried nine hundred years earlier, was a magician.

Former television journalist Kate Butler hangs on to her investigative reporting career by writing freelance magazine articles. Her research on The Magician shows he bore some European facial characteristics and physical qualities that made him different from the people who buried him. Her quest to discover The Magician’s origin carries her back to a time when the high desert world was shattered by the birth of a volcano and into the present-day dangers of archeological looting where black market sales of antiquities can lead to murder.

Former television journalist Kate Butler hangs on to her investigative reporting career by writing freelance magazine articles. Her research on The Magician shows he bore some European facial characteristics and physical qualities that made him different from the people who buried him. Her quest to discover The Magician’s origin carries her back to a time when the high desert world was shattered by the birth of a volcano and into the present-day dangers of archaeological looting where black market sales of antiquities can lead to murder.

Amazon Buy Link

Anne Montgomery has worked as a television sportscaster, newspaper and magazine writer, teacher, amateur baseball umpire, and high school football referee. She worked at WRBL‐TV in Columbus, Georgia, WROC‐TV in Rochester, New York, KTSP‐TV in Phoenix, Arizona, ESPN in Bristol, Connecticut, where she anchored the Emmy and ACE award‐winning SportsCenter, and ASPN-TV as the studio host for the NBA’s Phoenix Suns. Montgomery has been a freelance and staff writer for six publications, writing sports, features, movie reviews, and archeological pieces.

When she can, Anne indulges in her passions: rock collecting, scuba diving, football refereeing, and playing her guitar.

Learn more about Anne Montgomery on her website and Wikipedia . Stay connected on Facebook , Linkedin , and Twitter .

 

SUPPER TIME GOODNESS

From Sharon Ledwith 

Ready for an easy take on a classic recipe? Thenlet’s get stuffed! Of course, I’m talking about gorging on my Savory StuffedPeppers. The bell pepper is an excellentvessel for stuffing meat, rice, and, of course, cheese. It's strong enough tohold its shape in the oven, and the flavor is subtle enough to go well withjust about anything. This perfectcomfort food will fill you up, and keep you satiated for hours. Plus, it’s agreat recipe to cook in your home, cottage, or camper any time of the year.With a prep time of 15 minutes tops, and total time of 1 hour, 20 minutes,these tasty mega-morsels will serve 6 of your famish family members or friends.Serve with a salad of your choice and a glass of your favorite red or whitewine. Cheers!

Savory StuffedPeppers

½ cup uncookedrice
2 tbsp. extra virginolive oil, plus more for drizzling
1 medium onion,chopped
2 tbsp. tomatopaste
3 cloves garlic,minced
1 lb. (454 gram)ground beef (or swap out for ground pork, chicken or turkey)
1-14.5 oz. candiced tomatoes
1½ tsp. driedoregano
Kosher or sea salt
Freshly groundblack pepper
6 large bellpeppers, tops and cores removed
1 cup shreddedMonterey Jack cheese
Freshly choppedparsley, for garnish
 
If you desire, adda spicy kick to your stuffed pepper with a few splashes of hot sauce. 

Preheat oven to400° F (200° C). 

In a small saucepan, prepare riceaccording to package instructions.

In a large skillet over medium heat, heatoil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlicand cook until fragrant, about 1 minute more. Add ground beef and cook,breaking up meat with a wooden spoon until no longer pink, 6 minutes. Drainfat.

Return beef mixture to skillet, then stirin cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Letsimmer until liquid has reduced slightly, about 5 minutes.

Place peppers cut side-up in a 9” x 13”baking dish and drizzle with olive oil. Spoon beef mixture into each pepper andtop with Monterey Jack cheese, then cover baking dish with foil.

Bake until peppers are tender, about 35minutes. Uncover and bake until cheese is bubbly, 10 minutes more.

Garnish with parsley before serving.

While you’re digesting your stuffedpeppers and finishing off the last sips of your wine, why not put your feet upand relax on the couch with a good book? May I suggest a visit to Fairy Falls, or if you’re feeling reallyadventurous, a trip back in time with TheLast Timekeepers? Whichever you choose, either series willtransport you to another time and place, leaving the busyness of life farbehind.

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

The Last Timekeepers Time Travel Adventures…

Chosenby an Atlantean Magus to be Timekeepers—legendary time travelers sworn to keephistory safe from the evil Belial—five classmates are sent into the past torestore balance, and bring order back into the world, one mission at a time.

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

Mysterious Tales from Fairy Falls Teen Psychic Mysteries…

Imagine a teenager possessinga psychic ability and struggling to cope with its freakish power. There’s nohope for a normal life, and no one who understands. Now, imagine being uprootedand forced to live in a small tourist town where nothing much ever happens.It’s bores-ville from the get-go…until mysterious things start to happen.

Welcome to Fairy Falls.Expect the unexpected.

The LastTimekeepers Time Travel Adventure Series:

The LastTimekeepers and the Noble Slave, Book #3

MIRROR WORLDPUBLISHING׀ AMAZON ׀ BARNES & NOBLE ׀

The LastTimekeepers and the Dark Secret, Book #2 BuyLinks:

MIRROR WORLDPUBLISHING׀ AMAZON ׀ BARNES & NOBLE ׀

The LastTimekeepers and the Arch of Atlantis, Book #1 Buy Links:

MIRROR WORLDPUBLISHING׀ AMAZON ׀ BARNES & NOBLE ׀

Legend ofthe Timekeepers, prequel BuyLinks:

MIRRORWORLD PUBLISHING ׀ AMAZON ׀ BARNES& NOBLE׀

Mysterious Tales from Fairy Falls TeenPsychic Mystery Series:

Lostand Found, Book One BuyLinks:

MIRRORWORLD PUBLISHING ׀ AMAZON ׀ BARNES& NOBLE׀

Blackflies and Blueberries, Book Two Buy Links:

MIRRORWORLD PUBLISHING ׀ AMAZON ׀ BARNES& NOBLE׀ 

SharonLedwith is the author of the middle-grade/young adult time travel adventureseries, THE LAST TIMEKEEPERS, and the award-winning teen psychic mysteryseries, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading,researching, or revising, she enjoys anything arcane, ancient mysteries, andsingle malt scotch. Sharon lives a serene, yet busy life in a southern touristregion of Ontario, Canada, with her spoiled hubby, and a moody calico cat.

Learn moreabout Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZONAUTHORpage for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.

BONUS: Download the free PDF short story TheTerrible, Mighty Crystal HERE