Sloane Taylor's Blog, page 135
August 7, 2012
It's Wednesday. So, What's Cooking?
Pasta with Fresh Mozzarella, Italian Sausage, Salad with Creamy Garlic Dressing.
A quick meal guaranteed to satisfy the hungriest person in your crowd and not break the budget.
Pasta
Italian Sausage
Salad with Creamy Garlic Dressing
Texas Toast Garlic Bread found in your grocers freezer section
Dry White Wine – Pinot Grigio or Chianti Wine
Pasta
Curly pasta
3-4 plum tomatoes diced
¾ cup virgin olive oil
fresh basil leaves
1 clove fresh garlic pressed
fresh mini Mozzarella balls quartered
freshly grated Parmesan cheese
Cook the pasta al dente. While its boiling sauté the garlic in the olive oil for 1 – 2 minutes. Don’t let it burn or your dish will be bitter.
Drain the pasta well. Add the oil/garlic mixture, Mozzarella, tomatoes, and basil. Toss well.
Serve the freshly grated Parmesan on the side.
The Meat
Italian sausage mild or hot – 1 link per person
Oregano
½ cup chicken stock
Olive oil to drizzle
Red and yellow peppers cleaned and cut into strips
Preheat the oven to 350° F.
Lay the sausage in a baking dish. Add the chicken stock and bake covered for 25 minutes.
Lay the peppers across the sausage in any pattern you like. Sprinkle oregano across the top. Drizzle on a little olive oil. Bake uncovered for another 20 minutes.
Salad
Red leaf lettuce
Romaine lettuce
Head lettuce
Tomato chunks
Plan two leaves of each type lettuce and half a tomato per person. Combine in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.
Creamy Garlic Dressing
1 ½ cups mayonnaise – it must be real mayo, not Miracle Whip
½ cup vegetable oil
Scant ¼ cup white vinegar
3 tbsp. chopped onion
¾ tsp. sugar
¼ tsp. salt
4 big gloves garlic pressed
Combine all ingredients into a blender or food processor. Mix on high until smooth.
Keeps two week in refrigerator. Store on bottom shelf.
To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiar Bene!
Sloane Taylor
A quick meal guaranteed to satisfy the hungriest person in your crowd and not break the budget.
Pasta
Italian Sausage
Salad with Creamy Garlic Dressing
Texas Toast Garlic Bread found in your grocers freezer section
Dry White Wine – Pinot Grigio or Chianti Wine
Pasta
Curly pasta
3-4 plum tomatoes diced
¾ cup virgin olive oil
fresh basil leaves
1 clove fresh garlic pressed
fresh mini Mozzarella balls quartered
freshly grated Parmesan cheese
Cook the pasta al dente. While its boiling sauté the garlic in the olive oil for 1 – 2 minutes. Don’t let it burn or your dish will be bitter.
Drain the pasta well. Add the oil/garlic mixture, Mozzarella, tomatoes, and basil. Toss well.
Serve the freshly grated Parmesan on the side.
The Meat
Italian sausage mild or hot – 1 link per person
Oregano
½ cup chicken stock
Olive oil to drizzle
Red and yellow peppers cleaned and cut into strips
Preheat the oven to 350° F.
Lay the sausage in a baking dish. Add the chicken stock and bake covered for 25 minutes.
Lay the peppers across the sausage in any pattern you like. Sprinkle oregano across the top. Drizzle on a little olive oil. Bake uncovered for another 20 minutes.
Salad
Red leaf lettuce
Romaine lettuce
Head lettuce
Tomato chunks
Plan two leaves of each type lettuce and half a tomato per person. Combine in a bowl. Cover with a damp paper and store in the refrigerator until ready to serve.
Creamy Garlic Dressing
1 ½ cups mayonnaise – it must be real mayo, not Miracle Whip
½ cup vegetable oil
Scant ¼ cup white vinegar
3 tbsp. chopped onion
¾ tsp. sugar
¼ tsp. salt
4 big gloves garlic pressed
Combine all ingredients into a blender or food processor. Mix on high until smooth.
Keeps two week in refrigerator. Store on bottom shelf.
To serve either toss with your salad or arrange the salad on individual chilled plates and ladle a dollop on top.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiar Bene!
Sloane Taylor
August 5, 2012
Experience Blind Lust with Annie Seaton
Hi Eveyone, I’m Annie Seaton and excited to tell you that Blind Lust, my paranormal novella, has been released by Musa Publishing. This is my third book published since I retired from teaching twelve months ago. It is my favourite and I hope readers love it, too. Aunt Helen, the ghost, is actually based on a real person and a real ghost!All things historical and paranormal have always fascinated me. I'm happy my niche is writing steampunk and romance, both contemporary and paranormal.
The beautiful east coast of Australia is my home. I share it with my husband, ‘Bob’ the dog, and two white cats. Our house is next to the beach so I spend hours gazing at the ocean that inspires me to create new stories. When I’m not writing, my time is divided between the garden, walking on the beach, and spoiling my two grandchildren.
Now here's a bit form Blind Lust.
A wager between the gods can change your life. Even if you are a witch…
BLURB:
When Venus has a wager with Cupid, that prudish librarian Lizzy Sweet cannot be enticed to love, she neglects to tell her son that Lizzy is a three hundred year old witch. The first man Lizzy sees after Cupid shoots his arrow is Josh Deegan, a famous country and western singer who has come to town to rediscover his muse, in an old farmhouse haunted by a culinary ghost. Local warlock, Wesley Gordon, who has been hitting on Lizzy to no avail for over one hundred years, is not impressed. The quirky old folk of Silver Valley watch fondly as the battle between love and lust plays out. Leaden and golden arrows zing around, spells are magicked, potions stirred, and ghosts hunted. Who will fall in love and who will let the other go forever?
EXCERPT:
“You’re quiet today, Liz. Everything okay in your world?” Wesley’s other hand landed on her knee and crept along her thigh. Wesley had fallen in love with Lizzy the instant he moved to the valley, delighted to find another of his kind in the quaint little town. Lizzy spent her time saving him from a variety of scrapes, unbelieving of the constant professions of his love for her. Lizzy laughed, removing his hand from her leg.
“Just a peculiar morning, Wes. It’s left me feeling a bit strange.”
She scratched at her neck. Wesley’s protective instinct kicked in. “If somebody has upset you—”
Lizzy interrupted him before he could get going. She always spoiled his fun; his lack of success with simple spells was a source of great amusement to her.
“I met a man,” she said softly.
“What sort of man?” His stomach dropped. Lizzy looked at him, a far away dreamy look in her eyes. Now he really started to worry, he had never seen that look on her face before. In fact, he had been trying to get her to look at him like that for a very long time.
Wesley had been in love with Lizzy for many years and his love remained unrequited. He had vowed to himself that he would not give up. He knew in his heart that Lizzy did really love him, she just had to realize that. Or that’s what he told himself each day.
They had plenty of time. He was the only man who knew of her Wiccan world, and why she could never fall in love with a mortal man.
Lizzy was old.
Really old.
Over three hundred years old.
BUY LINK
Learn more about Annie Seaton on her website and blog . Stay connected with Annie on Facebook and Twitter .
I'll be back Wednesday with a new menu. Until then...
Happy Reading!
Sloane Taylor
August 2, 2012
EDITING IN THE REAL WORLD
Ernest Hemingway step aside because you think you’ve written the newest Great American Novel. Sorry to deflate your ego, but…
Good writing will not get any easier if you won’t work at it. It’s called learning your craft. So sit back, novice, grab your favorite red pen and get educated.
Self-editing is one of the hardest aspects of writing. It’s now time to delete all those beautiful words full of your soul. Can’t do it? Won’t get published.
There are several steps in editing and not necessarily in this order;
1. Formatting
2. Spell check
3. Line edit
4. Point of View
5. Punctuation
6. Setting the chapter
7. Tighten the writing
8. Redundancies
9. Passive writing
10. Syntax
11. Get rid of the crap
We’ll take them one at a time to give each point proper consideration.
FORMATTING
The writing industry has common format requirements. Most publishers want the submission in;
• Times New Roman or Courier. Font is 12 pt.
• Use a 1” margin on all sides.
• Double-space the entire book.
• Start each new chapter on its own page, one-third of the way down.
• Begin the body of the chapter four lines under the chapter title.
• Indent is either 0.03” or 0.05” for each new paragraph
I use Microsoft Word. All of this can be preset. Open your manuscript to Home. Click Paragraph on your toolbar. You’ll find everything you need to format successfully under Indents and Spacing.
If you’re really new to all this and haven’t done the formatting before you typed your novel, it’s easy to fix. Highlight the manuscript, then click Paragraph on your toolbar and continue with the above directions.
Do not take my instructions as Gospel. You should know the publisher you’re striving to impress. Go onto their website and print out their complete Guidelines, then do exactly as they instruct.
SPELL CHECK
Aah, the writer’s best friend. No way, kids. Spell Check is great for the basics, but it can’t tell the difference between ‘buy’ and ‘by’. As you’re reading your work for the nineteenth time you’ll uncover misused words. At that time make the corrections. Do not procrastinate.
After you’ve formatted the novel, return to the toolbar and click on Spell Check. As it scans your work it will come up with incorrect spelling and phrasing. Be sure of what you want changed. Do not arbitrarily accept all the corrections.
Over the years, I’ve found if I read my manuscript backwards spelling errors jump right off the page. The backwards action stops my brain from assuming what I wrote is correct. All you do is read and edit the last page first, then proceed forward, one page at a time.
LINE EDITING
It’s a simple procedure, but very tedious. You must line edit carefully before you submit to a publisher. You have about thirty seconds to catch the editor’s eye and entice them to read more of your book. If he or she sees typos, incorrect words (buy vs. by), or skewed sentence structures, it’s the rejection pile for your baby. And by all means, pay close attention to your punctuation.
This is how you do it;
• Print out a hard copy
• Grab a 12 inch ruler.
• Lay it under line one.
• Read each word slowly. Aloud is best.
• Focus
• Make the corrections using a colored pen on the hard copy.
• Insert the corrections into your computer text.
• Take breaks or your mind won’t see the flaws.
POINT OF VIEW – SYNTAX
We’ve discussed these topics in previous weeks. Go back through the Friday posts if you’re not sure on a particular step to locate the lecture.
GET RID OF THE CRAP
You’re aghast anyone would dare to think your work is less than stellar. Get over yourself. I’d bet my next royalty check Stephen King, James Patterson, and Kathy Reichs still go through the same process yours truly does to make their book as good as possible. And that process is all the above and my last words of wisdom;
If it doesn’t move your story forward, it is crap. Get rid of it.
Have a wonderful weekend. I'll be back Monday with Annie Seaton. Until then...
Happy Writing!
Sloane Taylor
Good writing will not get any easier if you won’t work at it. It’s called learning your craft. So sit back, novice, grab your favorite red pen and get educated.
Self-editing is one of the hardest aspects of writing. It’s now time to delete all those beautiful words full of your soul. Can’t do it? Won’t get published.
There are several steps in editing and not necessarily in this order;
1. Formatting
2. Spell check
3. Line edit
4. Point of View
5. Punctuation
6. Setting the chapter
7. Tighten the writing
8. Redundancies
9. Passive writing
10. Syntax
11. Get rid of the crap
We’ll take them one at a time to give each point proper consideration.
FORMATTING
The writing industry has common format requirements. Most publishers want the submission in;
• Times New Roman or Courier. Font is 12 pt.
• Use a 1” margin on all sides.
• Double-space the entire book.
• Start each new chapter on its own page, one-third of the way down.
• Begin the body of the chapter four lines under the chapter title.
• Indent is either 0.03” or 0.05” for each new paragraph
I use Microsoft Word. All of this can be preset. Open your manuscript to Home. Click Paragraph on your toolbar. You’ll find everything you need to format successfully under Indents and Spacing.
If you’re really new to all this and haven’t done the formatting before you typed your novel, it’s easy to fix. Highlight the manuscript, then click Paragraph on your toolbar and continue with the above directions.
Do not take my instructions as Gospel. You should know the publisher you’re striving to impress. Go onto their website and print out their complete Guidelines, then do exactly as they instruct.
SPELL CHECK
Aah, the writer’s best friend. No way, kids. Spell Check is great for the basics, but it can’t tell the difference between ‘buy’ and ‘by’. As you’re reading your work for the nineteenth time you’ll uncover misused words. At that time make the corrections. Do not procrastinate.
After you’ve formatted the novel, return to the toolbar and click on Spell Check. As it scans your work it will come up with incorrect spelling and phrasing. Be sure of what you want changed. Do not arbitrarily accept all the corrections.
Over the years, I’ve found if I read my manuscript backwards spelling errors jump right off the page. The backwards action stops my brain from assuming what I wrote is correct. All you do is read and edit the last page first, then proceed forward, one page at a time.
LINE EDITING
It’s a simple procedure, but very tedious. You must line edit carefully before you submit to a publisher. You have about thirty seconds to catch the editor’s eye and entice them to read more of your book. If he or she sees typos, incorrect words (buy vs. by), or skewed sentence structures, it’s the rejection pile for your baby. And by all means, pay close attention to your punctuation.
This is how you do it;
• Print out a hard copy
• Grab a 12 inch ruler.
• Lay it under line one.
• Read each word slowly. Aloud is best.
• Focus
• Make the corrections using a colored pen on the hard copy.
• Insert the corrections into your computer text.
• Take breaks or your mind won’t see the flaws.
POINT OF VIEW – SYNTAX
We’ve discussed these topics in previous weeks. Go back through the Friday posts if you’re not sure on a particular step to locate the lecture.
GET RID OF THE CRAP
You’re aghast anyone would dare to think your work is less than stellar. Get over yourself. I’d bet my next royalty check Stephen King, James Patterson, and Kathy Reichs still go through the same process yours truly does to make their book as good as possible. And that process is all the above and my last words of wisdom;
If it doesn’t move your story forward, it is crap. Get rid of it.
Have a wonderful weekend. I'll be back Monday with Annie Seaton. Until then...
Happy Writing!
Sloane Taylor
July 31, 2012
It's Wednesday. So, What's Cooking?
Salmon on the Grill, Rice, and Grilled Veggies.
I’ve never been a big fan of fish, especially salmon. Studs is. This caused a dilemma in our little house until I adapted an old friend’s recipe to my taste and fell in love.
Salmon on the Grill
Rice
Grilled Veggies
Chardonnay Wine
Salmon on the Grill
1 salmon filet per person
1 fresh lime or lemon
1 bottle Italian salad dressing – I prefer the low or no fat type
Pam
Place the salmon in a plastic bag. Squeeze the juice from the lime over the fish. Pour in enough salad dressing to cover the filets. Seal the bag and gently move it around to mix in the juice.
Lay the salmon bag into a glass or aluminum bowl just large enough to hold the marinade in place. Marinate in fridge for 1 – 5 hours.
Heat grill to medium. Spray Pam onto a doubled sheet of aluminum foil. Lay the prepared foil on the grill, then add the fish, scale side up. Grill 7 minutes. Turn. Grill 5-7 minutes or until fish is flaky. Scrape off the silver skin before you serve the salmon.
Grilled Veggies
Zucchini
Mushrooms
Onion
Yellow and Red Peppers
Potatoes
And anything else that strikes your fancy!
Slice all the veggies to medium thickness pieces. I like to slice the zucchini and potatoes on an angle. It looks nice.
Make one package per person. Pam aluminum foil, then layer veggies onto foil. Season with pepper and several pats of butter. Seal tight.
Grill 15-20 minutes on medium.
Rice
Use your favorite brand of rice, adding packaged chicken broth in place of the water. Save some of the red or yellow pepper from the veggies and toss into the rice at the beginning.
Cook per package directions.
I'll be back Friday with a little more for aspiring authors. Until then...
Bon Appétit!
Sloane Taylor
I’ve never been a big fan of fish, especially salmon. Studs is. This caused a dilemma in our little house until I adapted an old friend’s recipe to my taste and fell in love.
Salmon on the Grill
Rice
Grilled Veggies
Chardonnay Wine
Salmon on the Grill
1 salmon filet per person
1 fresh lime or lemon
1 bottle Italian salad dressing – I prefer the low or no fat type
Pam
Place the salmon in a plastic bag. Squeeze the juice from the lime over the fish. Pour in enough salad dressing to cover the filets. Seal the bag and gently move it around to mix in the juice.
Lay the salmon bag into a glass or aluminum bowl just large enough to hold the marinade in place. Marinate in fridge for 1 – 5 hours.
Heat grill to medium. Spray Pam onto a doubled sheet of aluminum foil. Lay the prepared foil on the grill, then add the fish, scale side up. Grill 7 minutes. Turn. Grill 5-7 minutes or until fish is flaky. Scrape off the silver skin before you serve the salmon.
Grilled Veggies
Zucchini
Mushrooms
Onion
Yellow and Red Peppers
Potatoes
And anything else that strikes your fancy!
Slice all the veggies to medium thickness pieces. I like to slice the zucchini and potatoes on an angle. It looks nice.
Make one package per person. Pam aluminum foil, then layer veggies onto foil. Season with pepper and several pats of butter. Seal tight.
Grill 15-20 minutes on medium.
Rice
Use your favorite brand of rice, adding packaged chicken broth in place of the water. Save some of the red or yellow pepper from the veggies and toss into the rice at the beginning.
Cook per package directions.
I'll be back Friday with a little more for aspiring authors. Until then...
Bon Appétit!
Sloane Taylor
July 29, 2012
Top Ten Things To Do in Paris
Not what you might expect
by Libby Mercer
Quite a large chunk of my novel, Fashioning a Romance, takes place in Paris, so this city’s been on my mind a lot lately. (I really must get back there at some point...) Anyway, I thought I’d come up with a Top Ten list of Paris sights for this blog post, but as I Googled for details, I kept discovering so many wild and wacky Paris sights and shops, it seemed silly to reiterate what’s pretty much common knowledge – that one must visit the Eiffel Tower, the Louvre, go for a walk on the Seine, etc. And now, without further ado, here’s my somewhat offbeat list:
(Apologies to any guys reading this for the overt girly slant.)
1. Saint-Séverin
This stunning church was once the main place of worship for everyone who lived on the Left Bank. Construction begun in the 11th Century, and its bells include the oldest one remaining in Paris. It’s got some wacky architectural details, including pillars in the shape of palm trees. In Fashioning a Romance, my characters visit Saint-Séverin, and as my hero, John, points out: the architects must have been proponents of the “more is more” design philosophy.
2. Parc de Belleville
The English translation for “belleville” is “beautiful town” and that’s exactly what you will see before you when you visit this peaceful park. At 108 meters, it’s the highest park in Paris and offers a gorgeous panoramic view of the city.
3. La Fée Verte
The atmosphere in this charming, old-fashioned absinthe bar and café is sophisticated, while at the same time laid back. La Fée Verte, or “The Green Fairy” has a distinctive, magical feel to it. Not sure if it has more to do with the enchanting 19th Century Parisian style or the effects of the absinthe…
4. The stock and secondhand shops
Top Parisian designers like Azzedine Alaïa and Sonia Rykiel have specific shops where they sell last season’s fashions at deep discounts, and the secondhand shops are flush with goodies after the runway shows – after all, if Giselle wears it once for twenty minutes, they can’t sell it as “new”. If fashion’s your thing, consider scheduling your visit shortly after Fashion Week, which takes place in early March and early October each year. Sadly, I don’t wear the same size as Giselle & Co. except when it comes to shoes. A few years ago, I was able to score a sassy pair of gold Gucci heels for about 80 bucks!
5. Musée de la Poupée
I guess I’m still a little girl at heart, because I had to include the Doll Museum on this list. The permanent exhibit displays dolls from 1800 to 1959, but they have an ongoing rotation of special exhibitions, focusing on such things as dollhouse art, baby dolls and Barbie et Ken. They also have a clinic onsite, so you can bring your own “sick dolls” in to be restrung, to have new eyes put in or whatever you need.
6. The Rodin Museum
Yes, I know. It’s not exactly a revolutionary choice, but there are some important scenes in Fashioning a Romance that take place there, so I couldn’t not include it on this list. Rodin’s iconic sculptures, including “The Thinker”, “The Kiss” and The “Gates of Hell” are magnificent to behold, and the museum’s surrounding gardens are absolutely sublime.
7. Canzi Biocosmetique
A skincare boutique unlike any other, Canzi offers unique products made with the finest organic ingredients from around the world including pure plant powders, rose petals, olive oil, lavender and calendula. Owner Stefan Mottay mixes the cosmetics himself, sometimes right in front of customers.
8. Bibliotheque Nationale de France
This, as you may have deduced from the name, is the national library and it’s a must-see for book-lovers visiting Paris. It’s built to look like four ginormous books open and standing on their ends. Only in Paris…
9. La Gare
“Gare” means station as in “train station” which is what the building that houses the restaurant within once was. It’s a huge space with high, peaked ceilings and a massive skylight running down the center of it. A meal here will cost you dearly, and the portions are miniscule, but dining at La Gare is an experience. And a light dinner might be a good idea if, like me, you overindulge on the pains au chocolats in the morning.
10.Le Comptoir
Crafty visitors will definitely want to check out this top quality craft shop. They stock a massive selection of gorgeous wool yarn, pattern books and magazines, ribbons, embroidery thread and exquisite buttons.
So there you have it. These are my Top Ten picks for things to do in Paris. Now, how much are airline tickets going for these days…
Now a little about Fashioning a Romance:
BLURB:
Faced with a man so smooth he can charm the clouds from the sky, will Caitlyn be able to stick to her strict No Players policy?
Dedicated American fashion girl, Caitlyn Taylor, can’t stand players, and has successfully dodged them like enemy fire all her life. And then she meets fun-loving British CEO, John Harrington. Not only is he her boss’s brother, he’s the charismatic kind of womanizer that nightmares are made of. Worse still: he’s exactly Caitlyn’s type. As if his being the Superman of sex appeal isn’t enough, he’s also got that quirky something-something that she adores. Not that she’s even considering falling prey to his methods. No way.
John can’t fathom how Caitlyn can be impervious to his charms, given the extraordinary chemistry between them. The more she resists, the more determined he is to break down the walls she’s built up to keep him out. Forced to get creative, he orchestrates a “surprise” weekend in Paris for the two of them. Game on!
To read an excerpt from Fashioning a Romance, or to purchase the book, please click HERE .
Learn more about Libby Mercer on her blog and stay connected on Facebook .
by Libby Mercer
Quite a large chunk of my novel, Fashioning a Romance, takes place in Paris, so this city’s been on my mind a lot lately. (I really must get back there at some point...) Anyway, I thought I’d come up with a Top Ten list of Paris sights for this blog post, but as I Googled for details, I kept discovering so many wild and wacky Paris sights and shops, it seemed silly to reiterate what’s pretty much common knowledge – that one must visit the Eiffel Tower, the Louvre, go for a walk on the Seine, etc. And now, without further ado, here’s my somewhat offbeat list:(Apologies to any guys reading this for the overt girly slant.)
1. Saint-Séverin
This stunning church was once the main place of worship for everyone who lived on the Left Bank. Construction begun in the 11th Century, and its bells include the oldest one remaining in Paris. It’s got some wacky architectural details, including pillars in the shape of palm trees. In Fashioning a Romance, my characters visit Saint-Séverin, and as my hero, John, points out: the architects must have been proponents of the “more is more” design philosophy.
2. Parc de Belleville
The English translation for “belleville” is “beautiful town” and that’s exactly what you will see before you when you visit this peaceful park. At 108 meters, it’s the highest park in Paris and offers a gorgeous panoramic view of the city.
3. La Fée Verte
The atmosphere in this charming, old-fashioned absinthe bar and café is sophisticated, while at the same time laid back. La Fée Verte, or “The Green Fairy” has a distinctive, magical feel to it. Not sure if it has more to do with the enchanting 19th Century Parisian style or the effects of the absinthe…
4. The stock and secondhand shopsTop Parisian designers like Azzedine Alaïa and Sonia Rykiel have specific shops where they sell last season’s fashions at deep discounts, and the secondhand shops are flush with goodies after the runway shows – after all, if Giselle wears it once for twenty minutes, they can’t sell it as “new”. If fashion’s your thing, consider scheduling your visit shortly after Fashion Week, which takes place in early March and early October each year. Sadly, I don’t wear the same size as Giselle & Co. except when it comes to shoes. A few years ago, I was able to score a sassy pair of gold Gucci heels for about 80 bucks!
5. Musée de la Poupée
I guess I’m still a little girl at heart, because I had to include the Doll Museum on this list. The permanent exhibit displays dolls from 1800 to 1959, but they have an ongoing rotation of special exhibitions, focusing on such things as dollhouse art, baby dolls and Barbie et Ken. They also have a clinic onsite, so you can bring your own “sick dolls” in to be restrung, to have new eyes put in or whatever you need.
6. The Rodin Museum
Yes, I know. It’s not exactly a revolutionary choice, but there are some important scenes in Fashioning a Romance that take place there, so I couldn’t not include it on this list. Rodin’s iconic sculptures, including “The Thinker”, “The Kiss” and The “Gates of Hell” are magnificent to behold, and the museum’s surrounding gardens are absolutely sublime.
7. Canzi Biocosmetique
A skincare boutique unlike any other, Canzi offers unique products made with the finest organic ingredients from around the world including pure plant powders, rose petals, olive oil, lavender and calendula. Owner Stefan Mottay mixes the cosmetics himself, sometimes right in front of customers.
8. Bibliotheque Nationale de France
This, as you may have deduced from the name, is the national library and it’s a must-see for book-lovers visiting Paris. It’s built to look like four ginormous books open and standing on their ends. Only in Paris…
9. La Gare
“Gare” means station as in “train station” which is what the building that houses the restaurant within once was. It’s a huge space with high, peaked ceilings and a massive skylight running down the center of it. A meal here will cost you dearly, and the portions are miniscule, but dining at La Gare is an experience. And a light dinner might be a good idea if, like me, you overindulge on the pains au chocolats in the morning.
10.Le Comptoir
Crafty visitors will definitely want to check out this top quality craft shop. They stock a massive selection of gorgeous wool yarn, pattern books and magazines, ribbons, embroidery thread and exquisite buttons.
So there you have it. These are my Top Ten picks for things to do in Paris. Now, how much are airline tickets going for these days…
Now a little about Fashioning a Romance:
BLURB:
Faced with a man so smooth he can charm the clouds from the sky, will Caitlyn be able to stick to her strict No Players policy?
Dedicated American fashion girl, Caitlyn Taylor, can’t stand players, and has successfully dodged them like enemy fire all her life. And then she meets fun-loving British CEO, John Harrington. Not only is he her boss’s brother, he’s the charismatic kind of womanizer that nightmares are made of. Worse still: he’s exactly Caitlyn’s type. As if his being the Superman of sex appeal isn’t enough, he’s also got that quirky something-something that she adores. Not that she’s even considering falling prey to his methods. No way.
John can’t fathom how Caitlyn can be impervious to his charms, given the extraordinary chemistry between them. The more she resists, the more determined he is to break down the walls she’s built up to keep him out. Forced to get creative, he orchestrates a “surprise” weekend in Paris for the two of them. Game on!
To read an excerpt from Fashioning a Romance, or to purchase the book, please click HERE .
Learn more about Libby Mercer on her blog and stay connected on Facebook .
July 26, 2012
The Best Selling Authors Diet
It’s salad days, folks, because it's time to put your manuscript on a diet. Cinch your belt as tight as you can and let’s self-edit.
What’s self-edit? It means you eliminate all the fat, all the extra words that don’t move the story forward, and all the passive words bogging down your scenes.
REDUNDANCIES are unnecessary words over describing an action.
The following are examples and if you look hard you’re bound to find several in your work.
• David pulled out the bench and sat down in the chair.
The word ‘down’ is unnecessary because that’s the only way David can sit.
• David jumped up. David stood up.
‘Up’ is unnecessary because, again, that’s the only way he can go if he’s jumping or standing.
• Melissa shrugged her shoulders.
I love this one because it eliminates two words, ‘her shoulders’. What else could Melissa shrug?
• Melissa loved to see David’s well-toned chest and how it tapered down to his narrow waist.
‘Well’ and ‘down’ go. The sentence should read;
Melissa loved to see David’s toned chest and how it tapered to his narrow waist.
The corrected version is cleaner and right to the point.
A few other examples are;
• Blue in color
• Climbed up the stairs
• Eased slowly
• Nodded his head
• Stomped heavily
• Stood to his full height
• Terribly bad
PASSIVE WORDS are used in our speech but should never be used in writing. You’re telling a story and must keep the action moving. These words are showing not telling.
• Is
• Might
• Seemed
• Started to
• Was
• Were
Readers want action therefore you must construct your sentences with powerful verbs.
The same reasoning applies to adverbs and adjectives. The following is but a small selection and offer zero to paint a picture.
• A little
• Almost
• Even
• Just
• Perhaps
• So
• Some
• Very
• When
Most, if not all, adverbs and adjectives weaken your writing and need to be eliminated from your story.
PREPOSITIONS are not your best friend. Go through your work and highlight every preposition, including prepositional phrases. If you have an abundance you must clear them out to create stronger sentences.
THAT is a word we seldom need in a sentence. Its filler and a word you need to eliminate from your writing and your vocabulary.
The Best Tip of the Day;
Do a word search to discover how many times you’ve used a specific word. Reread your sentence and replace the overused word with a stronger verb or noun.
Have a wonderful weekend. I'll be back Monday with Libby Mercer and tips for an unusual Paris vacation. Until then...
Happy Writing!
Sloane Taylor
What’s self-edit? It means you eliminate all the fat, all the extra words that don’t move the story forward, and all the passive words bogging down your scenes.
REDUNDANCIES are unnecessary words over describing an action.
The following are examples and if you look hard you’re bound to find several in your work.
• David pulled out the bench and sat down in the chair.
The word ‘down’ is unnecessary because that’s the only way David can sit.
• David jumped up. David stood up.
‘Up’ is unnecessary because, again, that’s the only way he can go if he’s jumping or standing.
• Melissa shrugged her shoulders.
I love this one because it eliminates two words, ‘her shoulders’. What else could Melissa shrug?
• Melissa loved to see David’s well-toned chest and how it tapered down to his narrow waist.
‘Well’ and ‘down’ go. The sentence should read;
Melissa loved to see David’s toned chest and how it tapered to his narrow waist.
The corrected version is cleaner and right to the point.
A few other examples are;
• Blue in color
• Climbed up the stairs
• Eased slowly
• Nodded his head
• Stomped heavily
• Stood to his full height
• Terribly bad
PASSIVE WORDS are used in our speech but should never be used in writing. You’re telling a story and must keep the action moving. These words are showing not telling.
• Is
• Might
• Seemed
• Started to
• Was
• Were
Readers want action therefore you must construct your sentences with powerful verbs.
The same reasoning applies to adverbs and adjectives. The following is but a small selection and offer zero to paint a picture.
• A little
• Almost
• Even
• Just
• Perhaps
• So
• Some
• Very
• When
Most, if not all, adverbs and adjectives weaken your writing and need to be eliminated from your story.
PREPOSITIONS are not your best friend. Go through your work and highlight every preposition, including prepositional phrases. If you have an abundance you must clear them out to create stronger sentences.
THAT is a word we seldom need in a sentence. Its filler and a word you need to eliminate from your writing and your vocabulary.
The Best Tip of the Day;
Do a word search to discover how many times you’ve used a specific word. Reread your sentence and replace the overused word with a stronger verb or noun.
Have a wonderful weekend. I'll be back Monday with Libby Mercer and tips for an unusual Paris vacation. Until then...
Happy Writing!
Sloane Taylor
July 24, 2012
It's Wednesday. So, What's Cooking?
Linguine with Artichokes and Leeks, and Tossed Salad
No one wants to be a stove slave during the summer heat. This is a perfect meal to prepare and eat al fresco on your patio or in your garden. Set your table with a pretty tablecloth or colorful sheet and several candles. Every meal tastes great in the right setting.
Linguine with Artichokes and Leeks
Tossed Salad
French Bread
Soave White Wine – it’s from the Veneto region of Italy and perfect for this meal
Linguine with Artichokes and Leeks
2 medium leeks, white and light green parts only, cleaned
two 12-ounce jars marinated artichoke hearts in oil, drained
3 tbsp. olive oil
1 tbsp. lemon juice
3 tsp, kosher salt less will not disturb the flavors
1 tsp, freshly ground black pepper
1 pound linguine
½ cup freshly grated Parmesan
Halve the leeks lengthwise and cut into 1-inch pieces. Wash well to remove any sand grains.
Cut the artichokes lengthwise if large.
Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.
Increase heat to medium and add the artichokes. Cook about 3 minutes stirring often.
Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.
Cook the linguine according to the package directions, reserving ½ cup of the pasta water.
Transfer pasta to a large bowl. Add the vegetables and toss with half the Parmesan cheese. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.
Tossed Salad
a variety of fresh lettuce
zucchini peeled and sliced
cucumber peeled and sliced
red onion rings
tomatoes cut in eights
hard boiled eggs quartered
and everything else that strikes your fancy, especially black olive and pepperoncini
Toss all the ingredients together in a large bowl. Store in the fridge until ready to serve.
Use bottled dressing or a little olive oil and white wine vinegar.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiar Bene!
Sloane Taylor
No one wants to be a stove slave during the summer heat. This is a perfect meal to prepare and eat al fresco on your patio or in your garden. Set your table with a pretty tablecloth or colorful sheet and several candles. Every meal tastes great in the right setting.
Linguine with Artichokes and Leeks
Tossed Salad
French Bread
Soave White Wine – it’s from the Veneto region of Italy and perfect for this meal
Linguine with Artichokes and Leeks
2 medium leeks, white and light green parts only, cleaned
two 12-ounce jars marinated artichoke hearts in oil, drained
3 tbsp. olive oil
1 tbsp. lemon juice
3 tsp, kosher salt less will not disturb the flavors
1 tsp, freshly ground black pepper
1 pound linguine
½ cup freshly grated Parmesan
Halve the leeks lengthwise and cut into 1-inch pieces. Wash well to remove any sand grains.
Cut the artichokes lengthwise if large.
Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.
Increase heat to medium and add the artichokes. Cook about 3 minutes stirring often.
Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.
Cook the linguine according to the package directions, reserving ½ cup of the pasta water.
Transfer pasta to a large bowl. Add the vegetables and toss with half the Parmesan cheese. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.
Tossed Salad
a variety of fresh lettuce
zucchini peeled and sliced
cucumber peeled and sliced
red onion rings
tomatoes cut in eights
hard boiled eggs quartered
and everything else that strikes your fancy, especially black olive and pepperoncini
Toss all the ingredients together in a large bowl. Store in the fridge until ready to serve.
Use bottled dressing or a little olive oil and white wine vinegar.
I'll be back Friday with a little more for aspiring authors. Until then...
Mangiar Bene!
Sloane Taylor
July 22, 2012
The Immortal Tux
The handsome spokescat for the Janis Flores novels is here with pertinent questions.
Tux: Why do you always have animals in your novels?
JF: The simple answer is that animals make good characters. We’re a society that literally spends billions on our pets, so I know a lot of people feel the way I do. Animals also add to the story, giving the reader a different insight into the characters themselves. You can tell a lot about a person (or a character) by the way he or she reacts to an animal.
Tux: Is that why you created Royal,
the black German shepherd in SWEETER THAN WINE?JF: Absolutely. Royal was a joy to write because he became one of the most important characters in the story. He and the heroine, Terra Cavanaugh, form an instant, almost mystical bond, from the moment they meet. I’ve felt that bond with many of the animals that have passed through my own life.
Tux: But didn’t Jake Vreeland (the hero in the book) call Royal a “royal-pain-in-the-a**” because he couldn’t keep his mind on his training?
JF: Well, it’s true. Royal in the beginning is like the little boy in school who has more fun pulling pranks than in studying. Jake does despair that Royal will ever become a great search dog, like his father, Mano. But Terra has complete faith that one day Royal will do something to make Jake proud.
Tux: And does he?
JF: (smiling) You’ll have to read the book to find out. But I promise, you’ll be satisfied.
Tux: You have a lot of dogs yourself. How many is it now? Ten? Twenty? Fifty?
JF: Now, Tux, you know we currently have just four dogs. One is a Corgi, another is an Australian shepherd, the third is a black and white terrier mix we rescued, and the fourth is another rescue, a coal-black three-legged mix of Papillion and maybe long-haired Chihuahua.
Tux: A lot of people wonder if a dog can get along with just three legs.
JF: (laughing) She doesn’t seem to notice that she’s missing a limb—or care. In fact, she can outrun me any day of the week. And if she’s excited or wants a treat, she bounces on her one hind leg like she’s on a pogo-stick.
Tux: I hate to get you started, but you also seem to have a love affair going on with horses, both in real life and in your books. Being of the feline persuasion, I don’t understand it myself, so maybe you can explain the attraction.
JF: I fell in love with horses from the time that I knew what a horse was. I used to beg my parents to take me on the pony rides at the park when I was small. I have a picture of myself when I was about four or five, in my cowboy outfit, riding one of those ponies. I’m smiling with pure joy.
On a side note, my husband, Ray, has a picture of him in his cowboy outfit at the same age, riding a pony, too. Talk about serendipity! Years later when we met and married, we had these photos framed. Then we bought our first horses. We’ve had horses ever since, although now we’re down to just two Arab geldings. They’re both in their 20s, but still rarin’ to go.
Tux: (sighing) I knew I shouldn’t have mentioned horses. Now I’ll never get you off the subject.
JF: Well, we could talk about Oreo my attack rabbit if you like.
Tux: (shuddering) And that’s what she was—an attack rabbit. People think that rabbits are cute and cuddly, but she used to scare the heck out of everybody—except me, of course.
JF: (trying not to smile). Of course. I have to admit, she was spoiled. My ever-loving husband built her the Taj Mahal of rabbit hutches in my home office, so she could watch what was going on. She was a good distraction at times. I’d be working, so it would be very quiet, and suddenly she’d leap up and run around the hutch like her tail was on fire. I think she did it to keep the dogs—and me—on our toes.
Tux: You used to comb her every day, I remember that.
JF: And I still have that big bag of white rabbit hair. One day I’ll spin it into yarn to make myself a coat. Or perhaps a hat. Or a scarf… Or maybe I’ll just keep it in the bag as is.
Tux: Well, that’s all for now. Maybe next time we can talk about you and social media. Are you getting the hang of it yet?
JF: I’m trying, I’m trying.
SWEETER THAN WINE is available from Musa Publishing . To read an excerpt, please click HERE .
July 19, 2012
Structure is the Name of the Game
Let’s work on Syntax and Tighten the Writing. By doing the former you will achieve much of the later.
Syntax is the patterns of formations of sentences and phrases from words and the rules of the formation of grammatical sentences in a language.
Don’t you just love Webster definitions? They make everything so unclear.
In plain English, Syntax means the word arrangement and sentence structure.
Remember that old song by Tom Jones, and later Joe Cocker, “You Can Leave Your Hat On”? It was sexy, vibrant, and made you want to, ahh… er… leave only your hat on.
The phrasing is great for lyrics and dialogue, but oh so wrong for narrative. Why? You should never end a sentence with a preposition. Yes, it sounds right. Yes, we talk that way. Grammatically it is incorrect.
How should it read? “You can leave on your hat.” Sure doesn’t have the same impact does it?
Frequently, grammatical sentences don’t have the same effect and if you find this to be true save the prepositional endings for your dialogue. Sometimes you can’t help but use them in narrative because you need that force or dramatic effect. It’s okay but use it sparingly.
Here’s an example of what Redmond O’Hanlon, Into the Heart of Borneo, Vintage 1987, got away with in his novel;
“My companion, James Fenton, however, whose idea the venture was, enigmatic, balding, an ex-correspondent of the war in Vietnam and Cambodia, a jungle in himself, was a wise old man in these matters.”
I don’t know if Fenton did this as a joke on his editor, if it got missed in the edits, or he wanted this sentence to read as written. But I will guarantee you won’t get away with this type of writing with today’s editors. Be sure to read your work aloud and correct any sentences that are convoluted.
ALOUD is the key word here. Read your work aloud. I can’t stress this enough. It’s the only way to allow your ear to pick up the errors. Sure you’ll feel stupid doing it, even if you are home alone locked in your closet. Get over it. We all experience the same reaction. Here’s your option; let your book go to an editor with written garble and expect a nice form rejection in the return mail.
When you read aloud look for;
• Does your intent come across – action, suspense, romance, sorrow?
• Does something detract from your meaning?
• Fine-tune your sentences until they sound perfect, rhythmic, to your ear.
To further Tighten the Writing get rid of unnecessary words. It will make your writing sound stronger. Those expendable words are, but not limited to;
• A little
• Almost
• Anyway
• At the present time
• Began to
• By means of
• Certainly
• Considering the fact that
• Definitely
• Even
• Is/was/were
• Just
• So
• Some
• That
• Very
Be concise, don’t ramble on with your descriptions. Think about the sections you skim or avoid when you read a novel. Don’t allow that to happen to your reader. Make sure you haven’t flooded a section with so much back story or description you are boring the reader. Get rid of the excess because most of it won’t matter.
Please don’t write you book via Roget’s Thesaurus. Today’s editors want meat in a book, not fat. Readers do not want authors to written down to them. Use the everyday words of your speech and not some $20.00 word that has your reader reaching for their Webster’s.
Avoid clichés like the plague. Get the idea? You are a writer – so write something new.
I’m not being bitchy here. I want you to get published. We should have millions of new books available from the reliable E-publishers and on the shelves of every type bookstore. But, if you don’t do your job the numbers will be low and our future generations won’t have the role models they need.
Have a wonderful weekend. I'll be back Monday with The Immortal Tux. Until then...
Happy Writing!
Sloane Taylor
Syntax is the patterns of formations of sentences and phrases from words and the rules of the formation of grammatical sentences in a language.
Don’t you just love Webster definitions? They make everything so unclear.
In plain English, Syntax means the word arrangement and sentence structure.
Remember that old song by Tom Jones, and later Joe Cocker, “You Can Leave Your Hat On”? It was sexy, vibrant, and made you want to, ahh… er… leave only your hat on.
The phrasing is great for lyrics and dialogue, but oh so wrong for narrative. Why? You should never end a sentence with a preposition. Yes, it sounds right. Yes, we talk that way. Grammatically it is incorrect.
How should it read? “You can leave on your hat.” Sure doesn’t have the same impact does it?
Frequently, grammatical sentences don’t have the same effect and if you find this to be true save the prepositional endings for your dialogue. Sometimes you can’t help but use them in narrative because you need that force or dramatic effect. It’s okay but use it sparingly.
Here’s an example of what Redmond O’Hanlon, Into the Heart of Borneo, Vintage 1987, got away with in his novel;
“My companion, James Fenton, however, whose idea the venture was, enigmatic, balding, an ex-correspondent of the war in Vietnam and Cambodia, a jungle in himself, was a wise old man in these matters.”
I don’t know if Fenton did this as a joke on his editor, if it got missed in the edits, or he wanted this sentence to read as written. But I will guarantee you won’t get away with this type of writing with today’s editors. Be sure to read your work aloud and correct any sentences that are convoluted.
ALOUD is the key word here. Read your work aloud. I can’t stress this enough. It’s the only way to allow your ear to pick up the errors. Sure you’ll feel stupid doing it, even if you are home alone locked in your closet. Get over it. We all experience the same reaction. Here’s your option; let your book go to an editor with written garble and expect a nice form rejection in the return mail.
When you read aloud look for;
• Does your intent come across – action, suspense, romance, sorrow?
• Does something detract from your meaning?
• Fine-tune your sentences until they sound perfect, rhythmic, to your ear.
To further Tighten the Writing get rid of unnecessary words. It will make your writing sound stronger. Those expendable words are, but not limited to;
• A little
• Almost
• Anyway
• At the present time
• Began to
• By means of
• Certainly
• Considering the fact that
• Definitely
• Even
• Is/was/were
• Just
• So
• Some
• That
• Very
Be concise, don’t ramble on with your descriptions. Think about the sections you skim or avoid when you read a novel. Don’t allow that to happen to your reader. Make sure you haven’t flooded a section with so much back story or description you are boring the reader. Get rid of the excess because most of it won’t matter.
Please don’t write you book via Roget’s Thesaurus. Today’s editors want meat in a book, not fat. Readers do not want authors to written down to them. Use the everyday words of your speech and not some $20.00 word that has your reader reaching for their Webster’s.
Avoid clichés like the plague. Get the idea? You are a writer – so write something new.
I’m not being bitchy here. I want you to get published. We should have millions of new books available from the reliable E-publishers and on the shelves of every type bookstore. But, if you don’t do your job the numbers will be low and our future generations won’t have the role models they need.
Have a wonderful weekend. I'll be back Monday with The Immortal Tux. Until then...
Happy Writing!
Sloane Taylor
July 17, 2012
It's Wednesday. So, What's Cooking?
Grilled Steaks, Baked Potatoes, and Glazed Carrots.
Our weather has gone nuts in the Midwest with scalding temperatures that has everyone listless. No one wants to heat up the house with cooking, so this month we have a menu geared for outdoor cooking. Hang onto it for those stormy fall and winter days because it also works great indoors.
Glazed Carrots
Baked Potatoes
Grilled Steaks
Dry Red Wine – Cabernet Sauvignon
Baked Potatoes
1 baking potato per person
1 bay leaf for each potato
olive oil
Kosher or rock salt
butter
sour Cream
chives
Outdoor Grill
Preheat on medium high. Prepare the potatoes in the same manner as above.
Lay potatoes on bottom grate. Every 15 minutes roll the potatoes to a new side to prevent burning. It will take about 45 minutes to cook through. Test by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.
When done, set the potatoes on the upper rack until ready to serve.
Oven Method
Preheat the oven to 375°F.
Wash the potatoes under cool running water. Dry thoroughly with paper towels. Rub the skins with a small amount of olive oil. Slit across the top large enough and deep enough to fit in a bay leaf. Roll in the salt and wrap in aluminum foil.
Bake for about 45 minutes, depending on the size of the potato. Test for doneness by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.
When done, set the potatoes on a warm stove or inside a 200°F oven until ready to serve.
Serve with butter, sour cream, and chives.
Glazed Carrots
1lb. cello wrapped pre-cleaned carrots
1 stick butter
chicken stock canned or boxed
2 tbsp. sugar
freshly ground pepper
mint leaves if you like that flavor
In a Teflon type pan melt the butter and add the sugar. Add the carrots and enough chicken stock to come half way up the carrots. Bring to a boil, then lower the heat to a simmer. Shake the pan periodically to move the carrots around. Cook uncovered until carrots are fork tender.
If the glaze hasn’t reduced enough, remove the carrots to a serving dish and drape with foil.
Bring the frying pan to a boil and cook until the glaze is reduced. Be careful here because the butter and sugar burn easily. If it does, it’s very bitter.
Add the glaze to the carrots. Grind pepper on top, then sprinkle with a few chopped mint leaves.
This dish freezes well for a future meal. If you freeze, do not add the mint leaves.
Grilled Steaks
1 steak of your choice per person
freshly ground black pepper to taste
Worcestershire sauce
Heat your outdoor grill to medium. Sprinkle a few drops of Worcestershire sauce on each side of the steak and spread out with your fingers. Grind fresh pepper on one side. Grill for 3 minutes each side for rare, 4 for medium rare, 5 for well done. Turn only once.
Remove the steaks and tent with aluminum foil. Allow to sit on top of a warm stove for about five minutes. This will draw the juices back into the meat and will also cook the steak to perfection.
If you use the oven broiler, follow the same cooking times.
I'll be back Friday with a little more for aspiring authors. Until then...
Happy Eating!
Sloane Taylor
Our weather has gone nuts in the Midwest with scalding temperatures that has everyone listless. No one wants to heat up the house with cooking, so this month we have a menu geared for outdoor cooking. Hang onto it for those stormy fall and winter days because it also works great indoors.
Glazed Carrots
Baked Potatoes
Grilled Steaks
Dry Red Wine – Cabernet Sauvignon
Baked Potatoes
1 baking potato per person
1 bay leaf for each potato
olive oil
Kosher or rock salt
butter
sour Cream
chives
Outdoor Grill
Preheat on medium high. Prepare the potatoes in the same manner as above.
Lay potatoes on bottom grate. Every 15 minutes roll the potatoes to a new side to prevent burning. It will take about 45 minutes to cook through. Test by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.
When done, set the potatoes on the upper rack until ready to serve.
Oven Method
Preheat the oven to 375°F.
Wash the potatoes under cool running water. Dry thoroughly with paper towels. Rub the skins with a small amount of olive oil. Slit across the top large enough and deep enough to fit in a bay leaf. Roll in the salt and wrap in aluminum foil.
Bake for about 45 minutes, depending on the size of the potato. Test for doneness by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.
When done, set the potatoes on a warm stove or inside a 200°F oven until ready to serve.
Serve with butter, sour cream, and chives.
Glazed Carrots
1lb. cello wrapped pre-cleaned carrots
1 stick butter
chicken stock canned or boxed
2 tbsp. sugar
freshly ground pepper
mint leaves if you like that flavor
In a Teflon type pan melt the butter and add the sugar. Add the carrots and enough chicken stock to come half way up the carrots. Bring to a boil, then lower the heat to a simmer. Shake the pan periodically to move the carrots around. Cook uncovered until carrots are fork tender.
If the glaze hasn’t reduced enough, remove the carrots to a serving dish and drape with foil.
Bring the frying pan to a boil and cook until the glaze is reduced. Be careful here because the butter and sugar burn easily. If it does, it’s very bitter.
Add the glaze to the carrots. Grind pepper on top, then sprinkle with a few chopped mint leaves.
This dish freezes well for a future meal. If you freeze, do not add the mint leaves.
Grilled Steaks
1 steak of your choice per person
freshly ground black pepper to taste
Worcestershire sauce
Heat your outdoor grill to medium. Sprinkle a few drops of Worcestershire sauce on each side of the steak and spread out with your fingers. Grind fresh pepper on one side. Grill for 3 minutes each side for rare, 4 for medium rare, 5 for well done. Turn only once.
Remove the steaks and tent with aluminum foil. Allow to sit on top of a warm stove for about five minutes. This will draw the juices back into the meat and will also cook the steak to perfection.
If you use the oven broiler, follow the same cooking times.
I'll be back Friday with a little more for aspiring authors. Until then...
Happy Eating!
Sloane Taylor
