Sloane Taylor's Blog, page 140
April 11, 2012
It's Wednesday, so What's Cooking? Barbequed Meatloaf
After all the holiday cooking and cleanup, it’s time to treat yourself to an easy meal. This is one of Studs’ favorites. I think you and yours will enjoy it, too.
Barbequed Meatloaf
Mashed Potatoes
Canned Corn – my favourite is Green Giant Niblets
Tomato Salad
Iced Tea
Barbequed Meatloaf
1cup of bread crumbs
½ cup milk
1 ½ pounds ground chuck
½ pound ground pork *
3 tbsp onion chopped fine
1 egg
Scant ½ cup barbeque sauce
* If you prefer not to use pork, increase the ground chuck to 2 pounds
Preheat the oven to 350 F.
Soak bread crumbs in milk for 5 minutes, then strain them to remove any excess liquid.
In a medium size bowl, combine bread crumbs, ground chuck, onions, egg, and barbeque sauce. Mix well with your hands, then shape into a loaf.
Lay the loaf in a nonstick bread pan. Bake for 1 hour. Carefully drain off the accumulated juices. Allow loaf to cool about 5 minutes, then slice into the required number of serving pieces.
Leftovers freeze well and make great sandwiches. After dinner, I slice the meat sandwich size pieces, then cling wrap them individually for easier use later.
Mashed Potatoes
1 russet potato per person
Sour cream - a very large dollop
¼ cup milk set out to reach room temperature
3 TBS butter
Freshly ground pepper to taste
Peel and quarter potatoes. Fill a saucepan with enough water to cover the potatoes by an inch or so. Cover and bring to a boil. Cook until fork tender. Drain pan.
Add sour cream, some of the milk, all of the butter, and the pepper to the pan. Mash the potatoes. Add small amounts of additional milk until you achieve the consistency you prefer.
Keep warm in the turned off oven while you slice the meatloaf.
Canned Corn
1 can of corn
2 tbsp butter
Salt
Drain corn. Pour into a microwave safe bowl. Add the butter and a dash of salt. Microwave for 1 minute, stir, and serve.
Tomato Salad
1 roma tomato per 2 people sliced ¼ inch thick
¼ tsp. garlic pressed
½ cup olive oil
Fresh ground pepper to taste
2 tbsp. red wine vinegar
2 tbsp. scallions sliced thin
1 tbsp. finely cut fresh basil or 1 teas. dried
1 tsp. parsley dried – if you use fresh, chop well
Arrange the tomatoes in slightly overlapping concentric circles on a deep, round plate or platter.
Prepare the dressing by blending the oil, vinegar, basil, garlic and pepper in a small bowl. Spoon the mixture over the tomatoes. Combine the scallions and parsley, then sprinkle evenly over the top. Store in the fridge until ready to serve.
I'll be back Friday with a new writing tip. Until then...
Eat Well!
Sloane Taylor
www.sloanetaylor.com
Barbequed Meatloaf
Mashed Potatoes
Canned Corn – my favourite is Green Giant Niblets
Tomato Salad
Iced Tea
Barbequed Meatloaf
1cup of bread crumbs
½ cup milk
1 ½ pounds ground chuck
½ pound ground pork *
3 tbsp onion chopped fine
1 egg
Scant ½ cup barbeque sauce
* If you prefer not to use pork, increase the ground chuck to 2 pounds
Preheat the oven to 350 F.
Soak bread crumbs in milk for 5 minutes, then strain them to remove any excess liquid.
In a medium size bowl, combine bread crumbs, ground chuck, onions, egg, and barbeque sauce. Mix well with your hands, then shape into a loaf.
Lay the loaf in a nonstick bread pan. Bake for 1 hour. Carefully drain off the accumulated juices. Allow loaf to cool about 5 minutes, then slice into the required number of serving pieces.
Leftovers freeze well and make great sandwiches. After dinner, I slice the meat sandwich size pieces, then cling wrap them individually for easier use later.
Mashed Potatoes
1 russet potato per person
Sour cream - a very large dollop
¼ cup milk set out to reach room temperature
3 TBS butter
Freshly ground pepper to taste
Peel and quarter potatoes. Fill a saucepan with enough water to cover the potatoes by an inch or so. Cover and bring to a boil. Cook until fork tender. Drain pan.
Add sour cream, some of the milk, all of the butter, and the pepper to the pan. Mash the potatoes. Add small amounts of additional milk until you achieve the consistency you prefer.
Keep warm in the turned off oven while you slice the meatloaf.
Canned Corn
1 can of corn
2 tbsp butter
Salt
Drain corn. Pour into a microwave safe bowl. Add the butter and a dash of salt. Microwave for 1 minute, stir, and serve.
Tomato Salad
1 roma tomato per 2 people sliced ¼ inch thick
¼ tsp. garlic pressed
½ cup olive oil
Fresh ground pepper to taste
2 tbsp. red wine vinegar
2 tbsp. scallions sliced thin
1 tbsp. finely cut fresh basil or 1 teas. dried
1 tsp. parsley dried – if you use fresh, chop well
Arrange the tomatoes in slightly overlapping concentric circles on a deep, round plate or platter.
Prepare the dressing by blending the oil, vinegar, basil, garlic and pepper in a small bowl. Spoon the mixture over the tomatoes. Combine the scallions and parsley, then sprinkle evenly over the top. Store in the fridge until ready to serve.
I'll be back Friday with a new writing tip. Until then...
Eat Well!
Sloane Taylor
www.sloanetaylor.com
April 9, 2012
For Historical Lovers
Centuries of war torn Europe are a writer’s mental playground, conjuring stories of love, hate, power, and torment. Only a talented author can skillfully bring all the passion from any of those eras to life. Emma Lane is such a novelist. DARK DOMINO, her latest release, is set during the Regency period and is one of her best works.
For those readers not familiar Emma, she lives in Western New York near Lake Erie on a few picturesque acres with her ever patient husband. They own and operate a small herbtique which keeps their days busy and interesting during the summer months. They have two brilliant adult children and a wonderful pair of grandchildren. In one way or another, the entire family contributes to her stories. They are her biggest fans and she is ever thankful for it.
DARK DOMINO
Emma Lane
ISBN 978-1-61937-155-2
Musa Publishing
BUY LINK
Sarah Louise and Ethan have loved each other all their lives, but a war and time apart may have jeopardized their relationship.
BLURB:
Ethan has been away at war for six long years—without a single letter to the young girl he left behind. He is certain she has forgotten him, but he is still drawn to her. Dressed for a masquerade in a dark domino, he leads her to the garden and tries to steal a kiss. Sarah does not know why the man in the dark domino is so familiar, and why a stranger should give her a feeling of home. When Ethan reveals his identity, Sarah’s anger and hurt overwhelm even her love. Can a new life be built on the foundations of a first love? Or will the Dark Domino remain alone forever?
EXCERPT:
The mask he wore gave him a sinister look exacerbated by his luxurious dark hair which was worn too long for fashion. It framed his face and highlighted a square, firm jaw line. The slight smile he sent to her revealed white teeth in stark contrast to his tanned skin. She felt a chill run up the back of her neck. Did he masquerade as a poet—or a pirate?
The stranger held out his arm to her and for some reason she could not comprehend, she took it. He led her away from her friends and through the crowd toward a set of French doors at the end of the ball room. They stood open and she could see various couples strolling in the garden beyond.
“Do you mean to kidnap me, Dark Domino?” she asked looking up into his face. “Should I be fearful?” She was only half teasing.
“Do not be afraid. It’s cool in the garden. I thought we could get some fresh air.”
He talked in a low voice, but gruff as if he had a cold. She listened intently, but could not identify the man. Yet he seemed so familiar. Surely he was one of her friends intent on teasing her by making her guess his identity. Then she would play the game as well.
“Then lead on, Dark Domino. I will follow where you take me.”
She smiled gaily as they left the ballroom and entered the semi-darkness of the garden. The fragrance of late season roses drifted by them; candle-lit lanterns hung here and there marking the pathways. Abruptly the stranger swung them into an unlit pathway and pulled her toward a white bench set against a lush vine twirled around an arbor. A fountain gurgled nearby. He pulled a white handkerchief from his pocket and swept the bench clean.
“My lady,” he said and bowed her onto the bench. She sat and looked up at him still standing before her. Tension tingled her senses; she was not really afraid, but the excitement of being in the semi-darkness with a strange man was beginning to disturb her.
“It is almost midnight, sir. Should we not reveal our identities a minute or two early?
“Yes, we can do that. But first…”
He pulled her up and into his arms. His head came down, his hand cupped the back of her head and his lips found hers. His other arm came around her waist and pulled her close. As their lips touched he released his breath in a long sigh and held her tenderly, not moving. Sarah Louise was too surprised to move. She did not feel afraid or offended. She felt comforted for some reason and rested against him with her lips pressed close. He wrapped both arms around her and pulled her closer.
Sarah almost swooned with the feelings that overwhelmed her senses. The Dark Domino suddenly increased the intensity of the kiss, roaming his lips around hers almost hungrily. He pulled her so tightly against him she gasped for breath. As she opened her lips, his tongue probed desperately into her mouth.
“Sir, you forget yourself!” Sarah pulled away almost reluctantly. Why had she felt so at home there in a stranger’s arms?”
BUY LINK
Learn more about the diverse life of Emma Lane on her blog and keep up with her on facebook .
I’ll be back Wednesday with a new menu. Until then…
Happy Reading!
Sloane Taylor
Sweet as Honey...Hotter than Hell
For those readers not familiar Emma, she lives in Western New York near Lake Erie on a few picturesque acres with her ever patient husband. They own and operate a small herbtique which keeps their days busy and interesting during the summer months. They have two brilliant adult children and a wonderful pair of grandchildren. In one way or another, the entire family contributes to her stories. They are her biggest fans and she is ever thankful for it.
DARK DOMINO
Emma Lane
ISBN 978-1-61937-155-2
Musa Publishing
BUY LINK
Sarah Louise and Ethan have loved each other all their lives, but a war and time apart may have jeopardized their relationship.
BLURB:
Ethan has been away at war for six long years—without a single letter to the young girl he left behind. He is certain she has forgotten him, but he is still drawn to her. Dressed for a masquerade in a dark domino, he leads her to the garden and tries to steal a kiss. Sarah does not know why the man in the dark domino is so familiar, and why a stranger should give her a feeling of home. When Ethan reveals his identity, Sarah’s anger and hurt overwhelm even her love. Can a new life be built on the foundations of a first love? Or will the Dark Domino remain alone forever?
EXCERPT:
The mask he wore gave him a sinister look exacerbated by his luxurious dark hair which was worn too long for fashion. It framed his face and highlighted a square, firm jaw line. The slight smile he sent to her revealed white teeth in stark contrast to his tanned skin. She felt a chill run up the back of her neck. Did he masquerade as a poet—or a pirate?
The stranger held out his arm to her and for some reason she could not comprehend, she took it. He led her away from her friends and through the crowd toward a set of French doors at the end of the ball room. They stood open and she could see various couples strolling in the garden beyond.
“Do you mean to kidnap me, Dark Domino?” she asked looking up into his face. “Should I be fearful?” She was only half teasing.
“Do not be afraid. It’s cool in the garden. I thought we could get some fresh air.”
He talked in a low voice, but gruff as if he had a cold. She listened intently, but could not identify the man. Yet he seemed so familiar. Surely he was one of her friends intent on teasing her by making her guess his identity. Then she would play the game as well.
“Then lead on, Dark Domino. I will follow where you take me.”
She smiled gaily as they left the ballroom and entered the semi-darkness of the garden. The fragrance of late season roses drifted by them; candle-lit lanterns hung here and there marking the pathways. Abruptly the stranger swung them into an unlit pathway and pulled her toward a white bench set against a lush vine twirled around an arbor. A fountain gurgled nearby. He pulled a white handkerchief from his pocket and swept the bench clean.
“My lady,” he said and bowed her onto the bench. She sat and looked up at him still standing before her. Tension tingled her senses; she was not really afraid, but the excitement of being in the semi-darkness with a strange man was beginning to disturb her.
“It is almost midnight, sir. Should we not reveal our identities a minute or two early?
“Yes, we can do that. But first…”
He pulled her up and into his arms. His head came down, his hand cupped the back of her head and his lips found hers. His other arm came around her waist and pulled her close. As their lips touched he released his breath in a long sigh and held her tenderly, not moving. Sarah Louise was too surprised to move. She did not feel afraid or offended. She felt comforted for some reason and rested against him with her lips pressed close. He wrapped both arms around her and pulled her closer.
Sarah almost swooned with the feelings that overwhelmed her senses. The Dark Domino suddenly increased the intensity of the kiss, roaming his lips around hers almost hungrily. He pulled her so tightly against him she gasped for breath. As she opened her lips, his tongue probed desperately into her mouth.
“Sir, you forget yourself!” Sarah pulled away almost reluctantly. Why had she felt so at home there in a stranger’s arms?”
BUY LINK
Learn more about the diverse life of Emma Lane on her blog and keep up with her on facebook .
I’ll be back Wednesday with a new menu. Until then…
Happy Reading!
Sloane Taylor
Sweet as Honey...Hotter than Hell
April 6, 2012
So You Want To Be An Author Part Three or...
Who Thought That?
Let’s discuss the topic POINT OF VIEW, commonly referred to as POV, and what it means to your novel. Following are the frequently asked questions by new writers;
1. What is Point of View?
POV is the thoughts and five senses of a specific character. You can not write POV effectively if you don’t know your character. Hence the reason to write characterization sheets.
It also allows your reader to “get inside David’s head”. What the hell is that, you ask? Simple. For your reader to love (not like, but LOVE) your book and recommend it to others, they must feel a rapport with your hero, in this case David. It can not be accomplished if you haven’t given David enough time to develop.
2. Why use a specific POV?
Doesn’t it seem you should be able to just tell your story and get on with it? Not have to worry about all this technical stuff? Here’s a heads up; readers today are savvy. They want to like your main characters, especially in a romance. They want to relate to your hero and heroine. Unless you PROVE your characters to be living, breathing, beings, the reader will never be happy. For that fact, neither will a publisher, therefore no sale, hence no readers. It’s your decision but if you want to sell you MUST master POV.
3. How do you determine who should have a POV in a specific scene?
This isn’t always easy to decide. You, the author, must choose whose POV you need to use at that critical moment in your story. Consider these points;
• Who has the most to gain in this particular scene?
• Who has the most to lose?
• Which character’s part of the story needs to move forward the most at this exact moment?
• Which character’s POV will be the most interesting to the story at this exact moment?
4. Length of POV?
As long as the scene warrants. Most, if not all editors, want to read a minimum of 500 words in a specific POV which is easy to accomplish in your edits.
5. What is Head Hopping?
One of my greatest, and funniest, mistakes when I first started writing was head hopping. It means each paragraph of a specific scene is in a different POV and very confusing to the reader. A good author controls this rotten phenomenon while writing. I correct it in my edits.
6. What POV can’t be;
It can not include lines such as;
The car roared to life and he peeled out onto the street, cutting off a delivery truck. David never noticed the driver when he flipped him off.
A very dramatic way to write, but if David can’t see the driver flip him off then it never happened or the scene is in someone else’s POV. Your POV character sees everything that occurs around him or her, just as you do in life.
The POV character can not see the color of his or her own eyes or hair at that moment. Therefore she can’t think, “My green eyes have brightened at the sight of David.”
The POV character doesn’t think of their own name or the full name of their parents or friends. Would you?
Other characters thoughts cannot jump into the middle of your hero’s or heroine’s POV with their thoughts.
Consider yourself when you’re watching or speaking with someone. What is it you see, do, and think? It’s the same actions and reactions your POV character will have.
7. Correcting POV
We have finally hit on something easy. When I edit the first draft I mark the margin in whose POV the paragraph was written. Should I see, and believe me I do, a mix of POV’s in one scene I go back and rework asking myself the questions from above number three.
Many times it only requires changing a few words or dropping them. See the examples below;
• Original which should be in David’s POV
David stared into Gwen’s eyes searching for an answer, his own burning with lust. Beyond this incredible desire to be in her, he realized he really liked her. She was kind, funny, and intelligent. Her ability to discuss any topic sensibly excited his brain, perhaps even more so than her scent and soft eyes sent his body into a sex-driven frenzy.
• Corrected which now is in David’s POV
He stared into Gwen’s eyes searching for an answer. Beyond this incredible desire to be in her, he realized he really liked her. She was kind, funny, and intelligent. Her ability to discuss any topic sensibly excited his brain, perhaps even more so than her scent and soft eyes sent his body into a sex-driven frenzy.
• Original which should be in Gwen’s POV
David watched through narrowed eyes, his mouth grim. A blue vein throbbed in his forehead and his hands gripped his glass like a vice. Unmistakably, he was pissed watching Gwen enjoy herself with another man.
• Corrected which now is in Gwen’s POV
She noticed David watching her through narrowed eyes, his mouth grim. A blue vein throbbed in his forehead and his hands gripped his glass like a vice. Unmistakably, she thought, he was pissed watching her enjoy herself with another man.
Just a few word changes will bring the paragraph into the right POV and maintain the continuity of the scene.
Go through your work and edit it to be sure you have all the correct POV’s within your scenes. Your writing future depends on it.
Wishing you all joyous religious holidays! I'll be back Monday with Emma Lane and her new release Dark Domino. Until then...
Happy Writing!
Sloane Taylor
www.sloanetaylor.com
Let’s discuss the topic POINT OF VIEW, commonly referred to as POV, and what it means to your novel. Following are the frequently asked questions by new writers;
1. What is Point of View?
POV is the thoughts and five senses of a specific character. You can not write POV effectively if you don’t know your character. Hence the reason to write characterization sheets.
It also allows your reader to “get inside David’s head”. What the hell is that, you ask? Simple. For your reader to love (not like, but LOVE) your book and recommend it to others, they must feel a rapport with your hero, in this case David. It can not be accomplished if you haven’t given David enough time to develop.
2. Why use a specific POV?
Doesn’t it seem you should be able to just tell your story and get on with it? Not have to worry about all this technical stuff? Here’s a heads up; readers today are savvy. They want to like your main characters, especially in a romance. They want to relate to your hero and heroine. Unless you PROVE your characters to be living, breathing, beings, the reader will never be happy. For that fact, neither will a publisher, therefore no sale, hence no readers. It’s your decision but if you want to sell you MUST master POV.
3. How do you determine who should have a POV in a specific scene?
This isn’t always easy to decide. You, the author, must choose whose POV you need to use at that critical moment in your story. Consider these points;
• Who has the most to gain in this particular scene?
• Who has the most to lose?
• Which character’s part of the story needs to move forward the most at this exact moment?
• Which character’s POV will be the most interesting to the story at this exact moment?
4. Length of POV?
As long as the scene warrants. Most, if not all editors, want to read a minimum of 500 words in a specific POV which is easy to accomplish in your edits.
5. What is Head Hopping?
One of my greatest, and funniest, mistakes when I first started writing was head hopping. It means each paragraph of a specific scene is in a different POV and very confusing to the reader. A good author controls this rotten phenomenon while writing. I correct it in my edits.
6. What POV can’t be;
It can not include lines such as;
The car roared to life and he peeled out onto the street, cutting off a delivery truck. David never noticed the driver when he flipped him off.
A very dramatic way to write, but if David can’t see the driver flip him off then it never happened or the scene is in someone else’s POV. Your POV character sees everything that occurs around him or her, just as you do in life.
The POV character can not see the color of his or her own eyes or hair at that moment. Therefore she can’t think, “My green eyes have brightened at the sight of David.”
The POV character doesn’t think of their own name or the full name of their parents or friends. Would you?
Other characters thoughts cannot jump into the middle of your hero’s or heroine’s POV with their thoughts.
Consider yourself when you’re watching or speaking with someone. What is it you see, do, and think? It’s the same actions and reactions your POV character will have.
7. Correcting POV
We have finally hit on something easy. When I edit the first draft I mark the margin in whose POV the paragraph was written. Should I see, and believe me I do, a mix of POV’s in one scene I go back and rework asking myself the questions from above number three.
Many times it only requires changing a few words or dropping them. See the examples below;
• Original which should be in David’s POV
David stared into Gwen’s eyes searching for an answer, his own burning with lust. Beyond this incredible desire to be in her, he realized he really liked her. She was kind, funny, and intelligent. Her ability to discuss any topic sensibly excited his brain, perhaps even more so than her scent and soft eyes sent his body into a sex-driven frenzy.
• Corrected which now is in David’s POV
He stared into Gwen’s eyes searching for an answer. Beyond this incredible desire to be in her, he realized he really liked her. She was kind, funny, and intelligent. Her ability to discuss any topic sensibly excited his brain, perhaps even more so than her scent and soft eyes sent his body into a sex-driven frenzy.
• Original which should be in Gwen’s POV
David watched through narrowed eyes, his mouth grim. A blue vein throbbed in his forehead and his hands gripped his glass like a vice. Unmistakably, he was pissed watching Gwen enjoy herself with another man.
• Corrected which now is in Gwen’s POV
She noticed David watching her through narrowed eyes, his mouth grim. A blue vein throbbed in his forehead and his hands gripped his glass like a vice. Unmistakably, she thought, he was pissed watching her enjoy herself with another man.
Just a few word changes will bring the paragraph into the right POV and maintain the continuity of the scene.
Go through your work and edit it to be sure you have all the correct POV’s within your scenes. Your writing future depends on it.
Wishing you all joyous religious holidays! I'll be back Monday with Emma Lane and her new release Dark Domino. Until then...
Happy Writing!
Sloane Taylor
www.sloanetaylor.com
April 4, 2012
It's Wednesday, so What's Cooking? Easter Dinner
Our family celebrates Easter with a mountain of appetizers, a great meal, and lots of laughter. We usually have twenty-one for a sit-down dinner and each family brings a contribution to enhance the event. Below is what Studs and I prepare. Hope you enjoy it.
Ham Baked in Bread
My Mom’s Potato Salad
Fresh Green Beans
Black Olives in Oil
Fresh Fruit Salad
White Wine – Riesling
Ham Baked in Bread
7# smoked ham – I use Kentucky Legend. It’s excellent, but this recipe works for all hams.
3 packages prepared pizza dough found in the refrigerated section of the grocery store.
½ cup water for sealing seams
Preheat oven to 350.
Roll the dough into a rectangle. Lay ham curved side down onto dough. Gently lift the dough to wrap the ham securely. Be careful not to rip the dough.
Dip your fingertips in the water, then rub them along the seams to seal. This may take several water dips to achieve. Place the ham seam side down, so it doesn’t burst during baking, on a non-stick cookie sheet or shallow roasting pan. Bake 20 minutes per pound or until bread is toasty brown.
Remove the ham from the oven and let cool until you can touch the bread without burning your hands. With a sharp, thin knife, cut off just the top portion to create a lid. Carve the ham and remaining bread into slices. Don’t worry if the bread falls apart as you slice it. This can happen. Discard any scrapes. Lay the ham and bread on a serving platter. The bread will be a little soggy, and that’s good, because it has soaked up the ham juices. Cover with the lid you cut off earlier.
Right before you serve, cut the lid into neat slices, lay them around and over the ham. Your guests will love it.
My Mom’s Potato Salad
1 red potato per person
1 hard boiled egg for every 2-3 potatoes
one stalk celery for every 7 potatoes chopped fine
½ med onion for every 7 potatoes chopped fine
Pepper
Mayonnaise – NO substitutes
Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.
While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.
Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.
Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.
Fresh Green Beans
1 lb. fresh green beans trimmed
Water
2 – tbsp butter
Fresh ground black pepper
Bring large pot of water to a hard boil. A high heat setting is best.
Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender. If you plan to reheat the beans, boil for less time as the reheating will cook them further.
Drain beans in a colander. Add butter to the hot pot and swirl to melt. Return beans to the pot. Toss with butter and coat well. Season with pepper to taste and stir again.
They may be made earlier and reheated on low heat. Be careful not to scorch them or burn the butter.
Black Olives in Oil
1 can medium pitted black olives
3 garlic cloves
Olive oil
Glass jar with a secure lid
Drain the black olives and pour them into the jar. Crush the garlic into the jar. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.
To serve, set the jar on the counter until the oil becomes clear and returns to its normal consistency, which may take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives. The mixture will stay good up to two months.
Fresh Fruit Salad
Banana sliced
Cantaloupe sliced
Pineapple sliced
Kiwis sliced
Red grapes seedless halved
Blueberries
Raspberries
Combine all the fruit into a mixing bowl. Add a few drops lime or lemon juice to stop the bananas from turning brown. Gently stir to blend the fruit.
Pour into a glass bowl, cover and chill until time to serve.
My good friend Yasmine Phoenix emailed to tell me about The Spice House where you can find everything at reasonable prices. This amazing store is on North Wells in Chicago's Old Town. Don't let that bother you, they ship.
Have a wonderful weekend. I'll be back Monday with Emma Lane and her new release BLACK DOMINO. Until then...
Happy Cooking!
Sloane Taylor
www.sloanetaylor.com
Ham Baked in Bread
My Mom’s Potato Salad
Fresh Green Beans
Black Olives in Oil
Fresh Fruit Salad
White Wine – Riesling
Ham Baked in Bread
7# smoked ham – I use Kentucky Legend. It’s excellent, but this recipe works for all hams.
3 packages prepared pizza dough found in the refrigerated section of the grocery store.
½ cup water for sealing seams
Preheat oven to 350.
Roll the dough into a rectangle. Lay ham curved side down onto dough. Gently lift the dough to wrap the ham securely. Be careful not to rip the dough.
Dip your fingertips in the water, then rub them along the seams to seal. This may take several water dips to achieve. Place the ham seam side down, so it doesn’t burst during baking, on a non-stick cookie sheet or shallow roasting pan. Bake 20 minutes per pound or until bread is toasty brown.
Remove the ham from the oven and let cool until you can touch the bread without burning your hands. With a sharp, thin knife, cut off just the top portion to create a lid. Carve the ham and remaining bread into slices. Don’t worry if the bread falls apart as you slice it. This can happen. Discard any scrapes. Lay the ham and bread on a serving platter. The bread will be a little soggy, and that’s good, because it has soaked up the ham juices. Cover with the lid you cut off earlier.
Right before you serve, cut the lid into neat slices, lay them around and over the ham. Your guests will love it.
My Mom’s Potato Salad
1 red potato per person
1 hard boiled egg for every 2-3 potatoes
one stalk celery for every 7 potatoes chopped fine
½ med onion for every 7 potatoes chopped fine
Pepper
Mayonnaise – NO substitutes
Boil the potatoes in their jackets until just fork tender. Remove from pot as they are done and allow to cool. Scrape the skins off. Slice in half widthwise then lengthwise. Slice into the bite size pieces.
While the potatoes are cooking, lay the eggs in a saucepan, cover with water, and place a lid on the pan. Bring to a boil, then shut off the heat and allow to sit on the burner for 7 minutes. Cut into quarters, then slice. Set aside covered with plastic wrap or a paper towel to eliminate drying out.
Combine celery and onion in a large bowl. Grind in a healthy amount of fresh pepper. Stir in several large spoonfuls of mayonnaise. You have to gauge by the number of potatoes you use. Mix well.
Add the potatoes, two at a time and mix well. Continue until all the potatoes are added. Check the salad for dryness. It should be moist but not swimming in mayo. Add the sliced eggs and stir again. Cover and refrigerate until ready to serve.
Fresh Green Beans
1 lb. fresh green beans trimmed
Water
2 – tbsp butter
Fresh ground black pepper
Bring large pot of water to a hard boil. A high heat setting is best.
Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender. If you plan to reheat the beans, boil for less time as the reheating will cook them further.
Drain beans in a colander. Add butter to the hot pot and swirl to melt. Return beans to the pot. Toss with butter and coat well. Season with pepper to taste and stir again.
They may be made earlier and reheated on low heat. Be careful not to scorch them or burn the butter.
Black Olives in Oil
1 can medium pitted black olives
3 garlic cloves
Olive oil
Glass jar with a secure lid
Drain the black olives and pour them into the jar. Crush the garlic into the jar. Pour in the olive oil to cover. Refrigerate at least 1 week. The mix will become thick and cloudy. It’s okay, that’s the oil solidifying.
To serve, set the jar on the counter until the oil becomes clear and returns to its normal consistency, which may take several hours. Spoon out the quantity of olives you wish to serve into a pretty dish. Be sure to have toothpicks. Put the jar back in the fridge for future use. You can refill with more olives. The mixture will stay good up to two months.
Fresh Fruit Salad
Banana sliced
Cantaloupe sliced
Pineapple sliced
Kiwis sliced
Red grapes seedless halved
Blueberries
Raspberries
Combine all the fruit into a mixing bowl. Add a few drops lime or lemon juice to stop the bananas from turning brown. Gently stir to blend the fruit.
Pour into a glass bowl, cover and chill until time to serve.
My good friend Yasmine Phoenix emailed to tell me about The Spice House where you can find everything at reasonable prices. This amazing store is on North Wells in Chicago's Old Town. Don't let that bother you, they ship.
Have a wonderful weekend. I'll be back Monday with Emma Lane and her new release BLACK DOMINO. Until then...
Happy Cooking!
Sloane Taylor
www.sloanetaylor.com
April 2, 2012
Into Mystery or Suspense? How About Zombies?
If so, then DEAD RECKONING, the debut novel by Paul Stansfield, is the book for you.
For those readers not familiar with Paul and his work, he was born and raised in New Jersey, and graduated from Rutgers University. He works as a field archaeologist. When Paul’s not excavating prehistoric sites or exhuming graves, he enjoys writing, mostly in the horror/thriller/suspense genres.
The future is bright for this talented author. Paul’s had short stories published by Bibliophilos, Mausoleum, Mobius, Ragshock, Morbid Curiosity, Generation X National Journal, Cthulhu Sex Magazine, Aoife’s Kiss, and Conceit.
DEAD RECKONING
Paul Stansfield
ISBN: 978-1-61937-244-3
Musa Publishing
BUY LINK
BLURB:
This time, the zombies aren’t the bad guys.
Kurt Minnifield is a fledgling actor playing a zombie in a low budget horror movie. The director and crew decide to move their shooting to lovely and isolated Watkins State Park...only they don't get proper permission.
Victor Newsome is a thirteen year old trying to both shed his nerdy image and learn outdoor skills at a special survival camp. After teaching the boys how to make shelter and kill their own food, the counselors decide to take a day trip to the neighboring state park--Watkins.
A series of ethical lapses, poor decisions, and bad luck lead to a colossal misunderstanding. Violence erupts as both sides fight desperately against a dangerous set of foes. Who will be more savage--the literal "monsters," or the boys equipped with deadly weapons, and the knowledge of how to use them?
EXCERPT:
Kurt struggled to catch up as the unknown actor continued to track the other zombies. Now he saw that the other actors must have seen or heard the guy—they’d turned around and were advancing on him. The guy wasn’t anyone he recognized, either, this was definitely somebody new. So what happens now? No one had any special effects gear, so unless this man ran away the unscripted shooting was over.
The actor wasn’t fleeing. He raised his gun and aimed it at the zombie in front, Will. His hand shook for a second, and then he fired.
The crack of the shot was loud, and Kurt nearly fell over in shock. That was no blank! That sounded real! What the fuck? Blood was running from a hole in Will’s chest. Kurt gasped. Will had been the last zombie to be made up before Kurt—he was positive that T.J. hadn’t put any squibs on him.
Will had stopped, and his zombie claws went to the wound, and he stared at the hole wonderingly. The zombies nearest him—Tabby, Henry, and Ed, all dropped their arms down and were staring at Will too, and then back at the mystery man with astonished expressions on their faces.
The guy hesitated, and then raised his gun a little, and fired again. There was a second boom, and then Will’s eye broke up, followed almost immediately by the back of his head. Blood, and pieces of whitish skull and grayish brains splattered out, onto the forest floor. Will fell on his side with a strange gurgling sound.
Holy Shit! thought Kurt. That was no squib either. This was real! This guy is psycho! He watched as Tabby took off, into the bushes to the side of the clearing. Henry and Ed crouched by Will’s body, and struggled to communicate with the alien assassin. They waved their arms wildly, trying to signal “Stop” with their palms held up. Their grunting was noticeably louder, but still inarticulate.
The armed man paused a moment more, and then aimed once again. The two zombies tried to duck behind Will’s slumped corpse. Two shots whined past, and then a third hit Henry in the shoulder. Just then he whirled in Kurt’s direction and fired again, just as Kurt threw up his hands. As soon as the gunman turned, Ed and Henry were in the bushes right behind Tabby.
Fire rushed through Kurt’s left hand, just above the wrist. He groaned as he saw blood, and tendons, and even bone through the hole in his mangled hand. He dove to the ground, just as another bullet hit a tree right where his head had been. And then he was gone, tearing through the bushes and trees almost without looking.
The man trotted up to Will’s body, and kicked at it curiously. He looked briefly at the spot where the hand-shot zombie had disappeared, and then he turned back and went after the first three zombies.
BUY LINK
Learn more about the interesting life of Paul Stansfield on his blog .
I’ll be back Wednesday with a new Easter menu. Until then…
Happy Reading!
Sloane Taylor
Sweet as Honey...Hotter than Hell
For those readers not familiar with Paul and his work, he was born and raised in New Jersey, and graduated from Rutgers University. He works as a field archaeologist. When Paul’s not excavating prehistoric sites or exhuming graves, he enjoys writing, mostly in the horror/thriller/suspense genres.
The future is bright for this talented author. Paul’s had short stories published by Bibliophilos, Mausoleum, Mobius, Ragshock, Morbid Curiosity, Generation X National Journal, Cthulhu Sex Magazine, Aoife’s Kiss, and Conceit.
DEAD RECKONING
Paul Stansfield
ISBN: 978-1-61937-244-3
Musa Publishing
BUY LINK
BLURB:
This time, the zombies aren’t the bad guys.
Kurt Minnifield is a fledgling actor playing a zombie in a low budget horror movie. The director and crew decide to move their shooting to lovely and isolated Watkins State Park...only they don't get proper permission.
Victor Newsome is a thirteen year old trying to both shed his nerdy image and learn outdoor skills at a special survival camp. After teaching the boys how to make shelter and kill their own food, the counselors decide to take a day trip to the neighboring state park--Watkins.
A series of ethical lapses, poor decisions, and bad luck lead to a colossal misunderstanding. Violence erupts as both sides fight desperately against a dangerous set of foes. Who will be more savage--the literal "monsters," or the boys equipped with deadly weapons, and the knowledge of how to use them?
EXCERPT:
Kurt struggled to catch up as the unknown actor continued to track the other zombies. Now he saw that the other actors must have seen or heard the guy—they’d turned around and were advancing on him. The guy wasn’t anyone he recognized, either, this was definitely somebody new. So what happens now? No one had any special effects gear, so unless this man ran away the unscripted shooting was over.
The actor wasn’t fleeing. He raised his gun and aimed it at the zombie in front, Will. His hand shook for a second, and then he fired.
The crack of the shot was loud, and Kurt nearly fell over in shock. That was no blank! That sounded real! What the fuck? Blood was running from a hole in Will’s chest. Kurt gasped. Will had been the last zombie to be made up before Kurt—he was positive that T.J. hadn’t put any squibs on him.
Will had stopped, and his zombie claws went to the wound, and he stared at the hole wonderingly. The zombies nearest him—Tabby, Henry, and Ed, all dropped their arms down and were staring at Will too, and then back at the mystery man with astonished expressions on their faces.
The guy hesitated, and then raised his gun a little, and fired again. There was a second boom, and then Will’s eye broke up, followed almost immediately by the back of his head. Blood, and pieces of whitish skull and grayish brains splattered out, onto the forest floor. Will fell on his side with a strange gurgling sound.
Holy Shit! thought Kurt. That was no squib either. This was real! This guy is psycho! He watched as Tabby took off, into the bushes to the side of the clearing. Henry and Ed crouched by Will’s body, and struggled to communicate with the alien assassin. They waved their arms wildly, trying to signal “Stop” with their palms held up. Their grunting was noticeably louder, but still inarticulate.
The armed man paused a moment more, and then aimed once again. The two zombies tried to duck behind Will’s slumped corpse. Two shots whined past, and then a third hit Henry in the shoulder. Just then he whirled in Kurt’s direction and fired again, just as Kurt threw up his hands. As soon as the gunman turned, Ed and Henry were in the bushes right behind Tabby.
Fire rushed through Kurt’s left hand, just above the wrist. He groaned as he saw blood, and tendons, and even bone through the hole in his mangled hand. He dove to the ground, just as another bullet hit a tree right where his head had been. And then he was gone, tearing through the bushes and trees almost without looking.
The man trotted up to Will’s body, and kicked at it curiously. He looked briefly at the spot where the hand-shot zombie had disappeared, and then he turned back and went after the first three zombies.
BUY LINK
Learn more about the interesting life of Paul Stansfield on his blog .
I’ll be back Wednesday with a new Easter menu. Until then…
Happy Reading!
Sloane Taylor
Sweet as Honey...Hotter than Hell
March 30, 2012
So You Want To Be An Author Part Two
You’ve written your characterization and now you’re good to go. Wrong!
Time to consider the back-story. What’s back-story? It’s the life chronicle of your characters. All of your characters. Every person in your novel has a past which is why you wrote characterizations. They think, feel, and act based on their history just as we do.
If you don’t have critique partners, get some. Not your mom or best friend. They truly can’t be objective. Hook up with writer’s groups, workmates willing to share their opinions, or friend who love to read. Empower them to be honest. You’ll be glad you did.
My CPs are always willing to read a member’s work and constructively correct the flaws at any time. They’re also brutal about sloughing off. Back when I was green and dumb, Beth Anderson took me under her wing. She sent me an insightful e-mail after reading my first chapter.
“A suggestion is to perhaps cut the back-story a little. I’d like to see your heroine’s issues be a mystery to me as a reader. After reading the first chapter there’s no mystery. I understand her, I understand her issues, and I know her history. Let her be more of a mystery, don’t tell me everything, let it come out in dribs and drabs.” Beth’s words made me think.
At our next meeting I broached the subject. Melissa Bradley , an author and friend who speaks her mind, said it was “too much, waaaay to soon”. Of course, the others agreed. These buds made me think even more and to these authors I am forever grateful.
This is what I finally learned;
If little Johnny peed his pants in third grade and the teacher shamed him in front of his class, readers don’t care. It’s only important as a brief mention or a thought timely planted in the story. Johnny knows what he did and the reader only wants an indication if it brings out some deep dark secret which leads him to act as he does in your book.
This is what I finally figured out to correct my problem;
1 - List all the high points from your characterization. (Don’t panic; remember on Thursday we’ll discuss characterization.) Skip the height, weight, etc. You only want the important events, ie;
a. Johnny peed his pants
b. He feels shame whenever he wears brown
c. He won’t talk in front of groups
d. He has a fear of public bathrooms
Get the idea?
2 – Write your story and drop in a line of back-story here and there but only where it’s appropriate.
3 – Cross out the line from your list after you use it and note in the margin which page it’s on.
This method taught me to sprinkle in the back-story for the proper effect and not put the reader in a coma.
There will be pages in your book with plenty of back-story, but if the timing’s right it’s perfect.
Have a wonderful weekend. I’ll be back Monday with Paul Stansfield and his exciting suspense book DEAD RECKONING. Until then…
Happy Writing!
Sloane Taylor
www.facebook.com/AuthorSloaneTaylor
Time to consider the back-story. What’s back-story? It’s the life chronicle of your characters. All of your characters. Every person in your novel has a past which is why you wrote characterizations. They think, feel, and act based on their history just as we do.
If you don’t have critique partners, get some. Not your mom or best friend. They truly can’t be objective. Hook up with writer’s groups, workmates willing to share their opinions, or friend who love to read. Empower them to be honest. You’ll be glad you did.
My CPs are always willing to read a member’s work and constructively correct the flaws at any time. They’re also brutal about sloughing off. Back when I was green and dumb, Beth Anderson took me under her wing. She sent me an insightful e-mail after reading my first chapter.
“A suggestion is to perhaps cut the back-story a little. I’d like to see your heroine’s issues be a mystery to me as a reader. After reading the first chapter there’s no mystery. I understand her, I understand her issues, and I know her history. Let her be more of a mystery, don’t tell me everything, let it come out in dribs and drabs.” Beth’s words made me think.
At our next meeting I broached the subject. Melissa Bradley , an author and friend who speaks her mind, said it was “too much, waaaay to soon”. Of course, the others agreed. These buds made me think even more and to these authors I am forever grateful.
This is what I finally learned;
If little Johnny peed his pants in third grade and the teacher shamed him in front of his class, readers don’t care. It’s only important as a brief mention or a thought timely planted in the story. Johnny knows what he did and the reader only wants an indication if it brings out some deep dark secret which leads him to act as he does in your book.
This is what I finally figured out to correct my problem;
1 - List all the high points from your characterization. (Don’t panic; remember on Thursday we’ll discuss characterization.) Skip the height, weight, etc. You only want the important events, ie;
a. Johnny peed his pants
b. He feels shame whenever he wears brown
c. He won’t talk in front of groups
d. He has a fear of public bathrooms
Get the idea?
2 – Write your story and drop in a line of back-story here and there but only where it’s appropriate.
3 – Cross out the line from your list after you use it and note in the margin which page it’s on.
This method taught me to sprinkle in the back-story for the proper effect and not put the reader in a coma.
There will be pages in your book with plenty of back-story, but if the timing’s right it’s perfect.
Have a wonderful weekend. I’ll be back Monday with Paul Stansfield and his exciting suspense book DEAD RECKONING. Until then…
Happy Writing!
Sloane Taylor
www.facebook.com/AuthorSloaneTaylor
March 28, 2012
It's Wednesday, so What's Cooking? Pork Chops
One thing I've always had trouble cooking was pork chops. They usually tasted good, but never failed to be tougher than the soles of my shoes. After years of failed recipes, not to mention embarrassment, I finally took matters in hand and created today’s recipe.
Like all the menus posted here, this has been prepared many times for tough critics and has always been well received. Give it a try and, please, let me know how your critics respond.
Marinated Pork Chops Braised in White Wine
Boiled Potatoes
Steamed Asparagus
White Wine – Soave Bolla
Marinated Pork Chops Braised in White Wine
1 teas dried sage or 4 fresh leaves
1 teas dried rosemary or 5 fresh sprigs
1 teas dried thyme or 5 fresh sprigs
1 teas pressed or finely chopped garlic
Freshly ground pepper to taste
Olive oil
4 pork chops with or without bones 1 inch thick
¾ cup dry white wine
2 tbsp butter
1 tbsp chopped parsley fresh or dried – optional
Lay herbs into a glass dish large enough to hold the chops in one layer. Sprinkle garlic over the herbs. Carefully pour about 1 cup olive oil into dish so as not to disturb the herbs, then add the pepper. Lay the chops across the herb mixture. Add more olive oil until the chops are barely covered.
Marinade in the refrigerator for 2-5 hours. Turn the cops once during the time you’ve allowed.
Remove dish from fridge 1 hour or a little less before cooking. The meat cooks better if it’s nearer room temperature.
Preheat the oven to 250 F.
Add a little of the marinade to a medium size frying pan and heat on medium high until the oil shimmers. Add the chops and brown about 3-4 minutes on each side until golden brown.
Transfer the meat to an ovenproof plate. Pour off all but a thin film of oil, add ½ cup of the wine and bring to a boil. Return the chops to the pan. Cover and reduce the heat to a simmer. Cook for 30 minutes, basting with the pan juices occasionally, until they are tender when pierced with the tip of a sharp knife. Return the meat to the ovenproof plate, cover, and set in oven while you finish the potatoes and asparagus.
Prepare the sauce just before serving dinner. Skim as much fat as you can from the braising liquid and pour in the remaining ¼ cup wine. Boil it over high heat, stirring and scraping in any browned bits that cling to the bottom and sides of the pan, until the liquid has reduced to a syrupy glaze.
Off the heat, swirl in the butter and parsley, pour over the pork chops and serve.
Boiled Potatoes
1 Idaho potato per person
1 cup Chicken stock
1 bay leaf or 1 tbsp dried basil
Tap water
Freshly ground pepper to taste
Butter to taste
In a medium size saucepan add chicken stock and the herb you choose. Peel potatoes, rinse, then slice in thirds, place into pot. Add tap water to cover the potatoes by about an inch or so. Too much water and the potatoes will be soggy. Not enough and they’ll be raw on the sections above the water.
Cover the pot and heat on medium until the potatoes come to a boil. Adjust the heat and/or the lid to maintain a decent boil, but not a hard one, until potatoes are fork tender. It takes about 15 minutes after they begin to boil.
Drain and return potatoes to pot. Discard bay leaf. Stir in butter and pepper and serve.
Steamed Asparagus
1 bunch asparagus
½ cup chicken stock
½ cup dry vermouth
Tap water
2 tbsp butter
Metal vegetable steamer
Add chicken stock and dry vermouth to a medium size saucepan. Insert vegetable steamer, then add tap water to just below the bottom holes.
Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.
Lay asparagus in a serving bowl, then spread the butter over them and serve.
I'll be back Friday with another addition to So You Want To Be An Author. Until then...
Happy Cooking!
Sloane Taylor
www.sloanetaylor.com
Like all the menus posted here, this has been prepared many times for tough critics and has always been well received. Give it a try and, please, let me know how your critics respond.
Marinated Pork Chops Braised in White Wine
Boiled Potatoes
Steamed Asparagus
White Wine – Soave Bolla
Marinated Pork Chops Braised in White Wine
1 teas dried sage or 4 fresh leaves
1 teas dried rosemary or 5 fresh sprigs
1 teas dried thyme or 5 fresh sprigs
1 teas pressed or finely chopped garlic
Freshly ground pepper to taste
Olive oil
4 pork chops with or without bones 1 inch thick
¾ cup dry white wine
2 tbsp butter
1 tbsp chopped parsley fresh or dried – optional
Lay herbs into a glass dish large enough to hold the chops in one layer. Sprinkle garlic over the herbs. Carefully pour about 1 cup olive oil into dish so as not to disturb the herbs, then add the pepper. Lay the chops across the herb mixture. Add more olive oil until the chops are barely covered.
Marinade in the refrigerator for 2-5 hours. Turn the cops once during the time you’ve allowed.
Remove dish from fridge 1 hour or a little less before cooking. The meat cooks better if it’s nearer room temperature.
Preheat the oven to 250 F.
Add a little of the marinade to a medium size frying pan and heat on medium high until the oil shimmers. Add the chops and brown about 3-4 minutes on each side until golden brown.
Transfer the meat to an ovenproof plate. Pour off all but a thin film of oil, add ½ cup of the wine and bring to a boil. Return the chops to the pan. Cover and reduce the heat to a simmer. Cook for 30 minutes, basting with the pan juices occasionally, until they are tender when pierced with the tip of a sharp knife. Return the meat to the ovenproof plate, cover, and set in oven while you finish the potatoes and asparagus.
Prepare the sauce just before serving dinner. Skim as much fat as you can from the braising liquid and pour in the remaining ¼ cup wine. Boil it over high heat, stirring and scraping in any browned bits that cling to the bottom and sides of the pan, until the liquid has reduced to a syrupy glaze.
Off the heat, swirl in the butter and parsley, pour over the pork chops and serve.
Boiled Potatoes
1 Idaho potato per person
1 cup Chicken stock
1 bay leaf or 1 tbsp dried basil
Tap water
Freshly ground pepper to taste
Butter to taste
In a medium size saucepan add chicken stock and the herb you choose. Peel potatoes, rinse, then slice in thirds, place into pot. Add tap water to cover the potatoes by about an inch or so. Too much water and the potatoes will be soggy. Not enough and they’ll be raw on the sections above the water.
Cover the pot and heat on medium until the potatoes come to a boil. Adjust the heat and/or the lid to maintain a decent boil, but not a hard one, until potatoes are fork tender. It takes about 15 minutes after they begin to boil.
Drain and return potatoes to pot. Discard bay leaf. Stir in butter and pepper and serve.
Steamed Asparagus
1 bunch asparagus
½ cup chicken stock
½ cup dry vermouth
Tap water
2 tbsp butter
Metal vegetable steamer
Add chicken stock and dry vermouth to a medium size saucepan. Insert vegetable steamer, then add tap water to just below the bottom holes.
Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.
Lay asparagus in a serving bowl, then spread the butter over them and serve.
I'll be back Friday with another addition to So You Want To Be An Author. Until then...
Happy Cooking!
Sloane Taylor
www.sloanetaylor.com
