Sharon Wray's Blog, page 53

Happy Spring Equinox!

Today is the Spring Equinox! Although the weather still feels like winter, I’m beginning to see the first signs of Spring. The snowbells abound and the Virginia bluebells are about to bloom. But what exactly is the Spring Equinox and why am I so ,excited about it?

If you live in the Northern Hemisphere, the Spring Equinox happens when the sun crosses the equator and heads north. After today, the Northern Hemisphere tilts more and more toward the sun. While today has an equal amount of daylight and nighttime around the world (hence the word equinox which comes from the Latin words aequus (equal) and nox (night) meaning “equal night”), starting tomorrow the days get longer and longer. On the other hand, in the Southern Hemisphere, the days will get shorter and shorter as they enter the season of autumn.

So from today on, the weather gets warmer and the days get longer. So who doesn’t want to celebrate that? One of the craziest legends about this has to do with eggs, the universal symbol of rebirth. On this day only, you can stand a raw egg on its end and it won’t fall over. This idea supposedly came from the Chinese who would create artistic masterpieces with thousand of eggs standing upright. While I’ve tried this a few times, I’ve never gotten it to work… except for once. And that was during the middle of the summer. Still, it’s a fun activity to do with the kids.

Another fun activity is to celebrate this day with food. Specifically, a Chopin Vodka Spring Equinox Cocktail that I first tried in Charleston, SC. So if you’re looking for a special, adult way to celebrate the coming Spring, I’d give this a try. Even if you don’t like it, it is beautiful.

Sharon Wray

Yields 1 cocktail

The Hungry {Romance} Writer: Chopin Spring Equinox Cocktail

I have had this cocktail with other vodkas, but the Chopin vodka has a milder flavor that blends well with the other ingredients. This is a refreshing, lightly-carbonated cocktail that is perfect for those early spring nights.

5 minPrep Time

5 minTotal Time

Save Recipe Print Recipe var print_b = document.getElementById('mpp_print_button'); var save_b = document.getElementById('mpp_saverecipe_button'); print_b.onclick = function(){ zlrPrint( "mpprecipe-container-216", "https://sharonwray.com/wp-content/plu...", "mpprecipe-design22", "1", "#" ) }; save_b.onclick = function(){ window.open('https://sharonwray.mealplannerpro.com...' + window.location.href); return false; }; My Recipes My Lists My Calendar

Ingredients

2 ounces Chopin vodka3/4 ounce Saint Germain1/4 ounce Salers Aperitif1/4 ounce Aperol1/2 ounce lime juicesplash ginger beerGarnish with a slice of orange or strawberry or other fruit of your choice.

Instructions

In a cocktail shaker, add ice and all of the ingredients listed above, except the ginger beer.Shake well.Fill a glass with ice cubes, flowered ice cubes if you have them made.Strain the cocktail into the glass. Top off with a spash of ginger beer.To make flowered ice cubes, lay rinsed pansies or violets in the bottom of an ice cube tray. (try to find organic, pesticide free flowers. If you can't rinse them really well before using) Fill with distilled water and freeze until set. (the distilled water forms a more clear ice cube.7.8.1.2216https://sharonwray.com/the-hungry-writer/happy-spring-equinox/ { "@context": "http://schema.org/", "url": [ "https:\/\/sharonwray.com\/the-hungry-writer\/happy-spring-equinox\/" ],"name" : "The Hungry {Romance} Writer: Chopin Spring Equinox Cocktail","description" : "I have had this cocktail with other vodkas, but the Chopin vodka has a milder flavor that blends well with the other ingredients. This is a refreshing, lightly-carbonated cocktail that is perfect for those early spring nights. ","prepTime" : "PT5M","recipeYield" : "1 cocktail","datePublished" : "2022-02-06 14:31:46","recipeInstructions":[ { "@type": "HowToStep", "text": "In a cocktail shaker, add ice and all of the ingredients listed above, except the ginger beer." }, { "@type": "HowToStep", "text": "Shake well." }, { "@type": "HowToStep", "text": "Fill a glass with ice cubes, flowered ice cubes if you have them made. " }, { "@type": "HowToStep", "text": "Strain the cocktail into the glass. Top off with a spash of ginger beer. " }, { "@type": "HowToStep", "text": "To make flowered ice cubes, lay rinsed pansies or violets in the bottom of an ice cube tray. (try to find organic, pesticide free flowers. If you can't rinse them really well before using) Fill with distilled water and freeze until set. (the distilled water forms a more clear ice cube. " }],"keywords" : "The Hungry {Romance} Writer: Chopin Spring Equinox Cocktail","recipeIngredient" : ["2 ounces Chopin vodka","3\/4 ounce Saint Germain","1\/4 ounce Salers Aperitif","1\/4 ounce Aperol","1\/2 ounce lime juice","splash ginger beer","Garnish with a slice of orange or strawberry or other fruit of your choice."], "image": { "@type": "ImageObject", "url": "https:\/\/sharonwray.com\/wp-content\/uploads\/2022\/02\/alexandra-golovac-kP8QyKwd1r0-unsplash-scaled.jpg" }, "author": { "@type": "Person", "name": "Sharon Wray" }, "@type": "Recipe"} Subscribe to the blog

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The Hungry {Romance} Writer: Guinness French Onion Soup

How can March be flying by so quickly? We’re now into the third week of my short story about when Alex Mitchell (one of the heroes in my romantic suspense Deadly Force series) challenged the other men in the series to a Guinness Cooking Challenge. This means that Alex has set up a cooking contest where the main ingredient is Guinness Beer. And today’s entrant is Detective Jorge Garza and his Guinness French Onion Soup.

Detective Garza ~ “I don’t have an Irish bone in my body. My mother’s family is from Puerto Rico and my father’s family came from Mexico and somehow both families ended up in Trenton, NJ. (I’m still not sure how that happened.) Still, on St. Patrick’s Day, everyone is a wee bit Irish. Especially when the boss (Kells Torridan) of my best friends (Nate and Pete) is from South Boston. So when Alex set up this cooking challenge using Guinness as one of the main ingredients, I jumped in. It just so happens that my mother used to make this Guinness French Onion Soup, along with Irish Soda Bread, every St. Patrick’s Day. We’d go to morning mass, then paint our faces green and stand in the parade (Trenton, NJ used to have a HUGE parade), and then go home to feast on bread, soup, and beer (for the adults, of course).

So this year, I’m planning the same type of event. I chose my dinner day to coincide with the St. Patrick’s Day parade here in Savannah. Which, in case you weren’t aware, is the still the second largest Irish parade in the country, after New York City. (I know. I was shocked too.) The plan is to go with all the men from Iron Rack’s Gym, with their wives and girlfriends, to the parade. Afterwards, we’ll go back to the patio behind the gym and eat soup and Irish Soda Bread which I bought from a nearby bakery.

My biggest issue is that I have to use the Iron Rack’s upstairs closet kitchen. While the single burner is fine, I need to do a finishing broil on the croutons and cheese and all I have is an old, refurbished toaster oven. That means that I’ll need help broiling two at a time and then serving them immediately. At least I can make the soup before we go to the parade, and finish it when we return. Now it’s time to get started. Luckily Samantha Barclay, Pete’s girlfriend, is in the kitchen secretly helping me.

“You can’t tell Pete about this,” Samantha says as she helps me chop piles of onions.

“I promise.” I glance at her with her curly blond hair piled on her head. Today she’s wearing jeans and green blouse, quite different from the Goth clothing she prefers. “Except you will probably smell like onions and garlic.”

“I forgot about that.” She wrinkles her nose and dumps the onions into the pot with the sizzling butter. “Tell me again about St. Patrick’s Day in New Jersey.”

I lower the heat and begin to sauté the onions. “It was fun. All of the kids looked forward to it all year long. If it occurred on a school day, we even had the day off. We’d start the morning with a warm Irish Soda Bread loaded with butter and jam.”

She takes over the stirring so I can begin cubing the bread. “I love Irish Soda Bread. My granny used to make it.”

“I love it too. My mom made it because it was easy and cheap.” I check the onions to make sure they’re not burning. “Anyway, after breakfast we’d head for the parade route and pick our places. People dressed as leprechauns would start handing out candy to the kids, and somehow the adults were able to drink beer–Guinness if they could get it–in public. I’m still not sure why that was allowed.”

She laughs and tossed the garlic into the pot. “Maybe because all of the police were marching in the parade.”

“Probably. The parade would take hours and the kids, including myself, would run up and down the parade route, hoping to find chocolate coins. Then, after the parade, we’d go home and my mom would finish this soup. We’d eat it while watching the movie “The Quiet Man”. I know it sounds like a simple day, but it was just always so much fun.”

“I love that movie,” Samantha says as she turns down the heat so the garlic doesn’t scorch. “Although I often wonder if it could be made today.”

I laugh because I’ve wondered the same thing.

“Hey.” Alex pauses in the kitchen door and pauses. “What is Samantha doing here?”

She holds up a spoon. “I’m helping.”

Alex tilts his head and focuses his deep violet gaze on me. “Brother, you do know it’s against the rules to ask for help.”

“She offered,” I say. “I didn’t ask.”

“Still…” Alex runs a hand over his head and mutters a curse. “Fine. Just don’t let anyone know. The men are still annoyed that you won the contest last year. If they find out about this,” he motions to Samantha who just smiles, “they’ll think the contest is rigged.”

“Thanks, Alex.” Samantha kisses him on the cheek, and I swear the brother blushes. “I won’t say a word.”

“Whatever.” Alex turns to leave, and then pauses. “What time are we leaving for the parade?”

“In an hour,” I say.

“And I know the perfect viewing spot,” Samantha adds.

“Well,” Alex says as he leaves, “I hope it’s not a lame parade. Because it certainly can’t be like Boston’s.”

I chuckle. I forgot that Alex was also from South Boston. “What do you think, Samantha? Will Alex think it’s a lame parade?”

She smiles at me and puts the lid on the soup. “I think he’s going to love it. And that means, this year, you just might win.”

I nod and begin shredding the cheese. “Actually, I know I’m going to win.”

“How do you know that? Nate is the judge and he’s impossible to bribe.”

“He may be impossible to bribe, but he owes me.” I wink at her. “Once upon a time, I didn’t arrest him and then I saved his life. And I’m going to make sure he remembers it. Once I do that, I’m assured to win.”

Sharon Wray

Yields 8 servings

The Hungry {Romance} Writer: Guinness French Onion Soup

This is a perfect soup for a chilly winter or spring evening. The soup can be made earlier in the day and then finished right before dinner. While the broth reheats well, the bread on top will get soggy. So if you're not going to eat all of it that first night, just broil the bowls you need and store the remaining broth in the refrigerator until the next day. The extra onion broth will last 2 days if stored properly.

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

2 Tablespoons unsalted butter5 sliced yellow onions, peeled and thinly3 cloves of garlic, finely minced3 Tablespoons balsamic vinegar12 oz. Guinness Beer8 cups beef stock2 Tablespoons fresh thyme, chopped4 cups of croutons4 cups shredded Swiss cheeseSalt and pepper to taste

Instructions

In a large stock pot over low heat, gently melt the butter without burning. Once the butter is melted, add the onions and cook on medium-low heat for 45 minutes. Stir often so the onions don't burn. You'll know they are done with they are soft and brown and look carmelized.Lower the heat a bit and add the garlic. Saute for 4 minutes.Slowly stir in the vinegar and scrape the bottom to deglaze the pan.Stir in the beer and simmer for two minutes.Stir in the beef stock. Raise the heat to medium and bring to a low boil. Stir in the thyme, and salt and pepper to taste.Preheat the broiler. Place the mini crock soup bowls onto a heavy baking sheet.Scoop soup into mini crock soup bowls. Top each bowl with a 1/2 cup of croutons and a 1/2 cup of cheese.Place the bowls on the baking sheet under the broiler for 3-4 minutes until the cheese is melted and lightly browned and bubbly.Serve immediately.7.8.1.2212https://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-guinness-french-onion-soup/ { "@context": "http://schema.org/", "url": [ "https:\/\/sharonwray.com\/the-hungry-writer\/the-hungry-romance-writer-guinness-french-onion-soup\/" ],"name" : "The Hungry {Romance} Writer: Guinness French Onion Soup","description" : "This is a perfect soup for a chilly winter or spring evening. The soup can be made earlier in the day and then finished right before dinner. While the broth reheats well, the bread on top will get soggy. So if you're not going to eat all of it that first night, just broil the bowls you need and store the remaining broth in the refrigerator until the next day. The extra onion broth will last 2 days if stored properly. ","prepTime" : "PT10M","cookTime" : "PT50M","recipeYield" : "8 servings","datePublished" : "2022-01-25 10:42:40","recipeInstructions":[ { "@type": "HowToStep", "text": "In a large stock pot over low heat, gently melt the butter without burning. Once the butter is melted, add the onions and cook on medium-low heat for 45 minutes. Stir often so the onions don't burn. You'll know they are done with they are soft and brown and look carmelized. " }, { "@type": "HowToStep", "text": "Lower the heat a bit and add the garlic. Saute for 4 minutes. " }, { "@type": "HowToStep", "text": "Slowly stir in the vinegar and scrape the bottom to deglaze the pan. " }, { "@type": "HowToStep", "text": "Stir in the beer and simmer for two minutes. " }, { "@type": "HowToStep", "text": "Stir in the beef stock. Raise the heat to medium and bring to a low boil. Stir in the thyme, and salt and pepper to taste. " }, { "@type": "HowToStep", "text": "Preheat the broiler. Place the mini crock soup bowls onto a heavy baking sheet." }, { "@type": "HowToStep", "text": "Scoop soup into mini crock soup bowls. Top each bowl with a 1\/2 cup of croutons and a 1\/2 cup of cheese. " }, { "@type": "HowToStep", "text": "Place the bowls on the baking sheet under the broiler for 3-4 minutes until the cheese is melted and lightly browned and bubbly. " }, { "@type": "HowToStep", "text": "Serve immediately." }],"keywords" : "The Hungry {Romance} Writer: Guinness French Onion Soup","recipeIngredient" : ["2 Tablespoons unsalted butter","5 sliced yellow onions, peeled and thinly","3 cloves of garlic, finely minced","3 Tablespoons balsamic vinegar","12 oz. Guinness Beer","8 cups beef stock","2 Tablespoons fresh thyme, chopped","4 cups of croutons","4 cups shredded Swiss cheese","Salt and pepper to taste"], "image": { "@type": "ImageObject", "url": "https:\/\/sharonwray.com\/wp-content\/uploads\/2022\/01\/blog-posts-33.png" }, "author": { "@type": "Person", "name": "Sharon Wray" }, "@type": "Recipe"} Subscribe to the blog

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A Day for St. Patrick

Saint Patrick is one of the most famous, and most popular, of all the Catholic saints. March 17th (the likely day of his death in 461 AD) is celebrated all over the world, even in areas that aren’t historically Catholic. And it’s not just because he was a big party guy or because he banished all the snakes from Ireland. He is still celebrated because he is still considered one of the greatest examples of a life lived with faith, love, and humility.

Around the end of the fourth century, St. Patrick was born in Roman Britain to a family that was neither christian nor pagan. His family was wealthy enough to stay above the growing religious fray, and they appeased (with money) whoever was in power at the time. When St. Patrick was 14, he was abducted by Irish pirates during a raid and taken to Ireland as a slave. (some say he was in County Mayo near Killala and others say he was taken to Mount Slemish in County Antrim). During this time, Ireland was a land of pagans and druids who were vehemently opposed to anything that reeked of change, whether it be invasions by the Romans or the drive to become christian.

Anyway, St. Patrick spent most of the next six years alone as he tended sheep. Since he was lonely, scared, underfed, and cold, he turned to the christian faith he’d learned about but had never relied upon before. St. Patrick later wrote in his memoir Confession, “The love of God and his fear grew in me more and more, as did the faith, and my soul was rosed, so that, in a single day, I have said as many as a hundred prayers and in the night, nearly the same. I prayed in the woods and on the mountain, even before dawn. I felt no hurt from the snow or ice or rain.”

When St. Patrick was twenty, he received a vision that told him to run away toward the coast and escape his captors. He traveled, by foot, over 200 miles until he reached the coastline and found sailors willing to take him back to Britain. Years later, while home with his family, he received another vision. He describes this vision in his memoir Confession: “I saw a man coming, as it were from Ireland. His name was Victoricus, and he carried many letters, and he gave me one of them. I read the heading: ‘The Voice of the Irish.’ As I began the letter, I imagined in that moment that I heard the voice of those very people who were near the wood of Foclut, which is beside the western sea-and they cried out, as with one voice: ‘We appeal to you, holy servant boy, to come and walk among us.'”

Prompted by this revelation, he joined the priesthood. Four years later St. Patrick was ordained by the Bishop of Auxerre, and left for Ireland, the country that had held him as a slave for six years. Up until this point, only a few priests dared to bring the Gospel to Ireland. The Irish were known as fierce fighters, resistant to all types of change. But St. Patrick ignored the warnings and arrived in Slane, Ireland on March 25, 433 with two goals: to minister to the few christians who were there and to convert the rest. Because St. Patrick could speak the Irish language fluently, and knew the culture and rituals well, he was able to incorporate ancient Irish beliefs into this new christian faith. An example of this is the Celtic cross. It is a sun (a powerful pagan Irish symbol) superimposed on a cross.

There were already a few christians in Ireland, but they practiced a more nature-based, pagan version. That meant that St. Patrick had an uphill battle with warriors and chieftains always trying to kill him… until one day he performed what is considered a miracle. St. Patrick converted an Irish Druid Chieftain. Although that was a huge success, and more people became interested in the Gospel, it was still a slow process. Eventually he (along with St. Brigid and St. Columba) converted thousands of people who built small stone churches all over the Island.

One of St. Patrick’s most enduring legacies, besides banishing all the snakes from the island, is his use of the shamrock to describe the Holy Trinity. After forty years of struggling, preaching, converting, and serving the poor with a happy heart, he died on March 17, 461. But, after his death, all of Ireland–including the pagans–celebrated his life. Because, despite all the miracles and epic stories (of which there are many), he was known as a humble, generous man who helped all people, not just those he converted. His churches and monasteries offered solace and help to everyone, regardless of their beliefs.

Of course, since Ireland was a land of oral histories and rich in traditions and legends, the stories about St. Patrick sometimes seem exaggerated. But regardless if you believe the stories about this famous saint, we still celebrate his life on March 17th. Not because he was known as a party guy, but because he was a man of great faith, great compassion, great humility, and great love. So today, when you raise your glass, offer a toast to Saint Patrick. A prisoner who became a priest, who became a saint, who died in poverty… who was also known as one of the happiest men who ever lived.

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The Book of Kells

There is a very special place in the world called the Library at Trinity College in Dublin, Ireland. Besides the fact it resembles the library at Hogwarts, it contains one of the oldest books in the world: an illuminated manuscript called The Book of Kells (although some historians refer to it as the Book of Columba named after one of Ireland’s three patron saints).

By Unknown author – [1], Public Domain, https://commons.wikimedia.org/w/index...

The Book of Kells, which contains the four gospels, is one of the finest examples of medieval art ever to come from the British Isles. The only other manuscripts that come close to its extraordinary beauty are the Book of Lindisfarne and the Book of Durrow. There is another manuscript called the Book of Kildare, which contained the gospels according to Saint Jerome, except it was lost centuries ago.

The Book of Kells is a handwritten book that is not just beautifully written but also illustrated with lavish images in the Insular style. Insular style, also called Hiberno-Saxon art, originated in Ireland in the 7th century and made its way to Scotland and Britain. The Insular style is known for its curvilinear motifs and elaborated initials interlaced with bright coloring. Many of the illustrations are even drawn in gold leaf. Both the illustrated pages and script pages are filled with brightly colored geometric designs and complicated Celtic knot patterns.

By Book of Kells, Public Domain, https://commons.wikimedia.org/w/index...

These types of manuscripts were written and compiled by monks in monasteries all around the British Isles during the medieval period. In the case of The Book of Kells, there were three (maybe four) different artists who decorated the book. Although it is unknown whether or not the artists and the scribes were the same people. But one thing is clear in this book–it must have been used for ceremonial purposes since there are long passages of texts copied from the Bible that are missing.

It is believed The Book of Kells was created in the year 800 AD, but historians are unclear where it was created. They’ve narrowed it down to two different monasteries. One is an abby on the isle of Iona, between Britain and Scotland and the other in a monastery in Kells, Ireland. There are historical accounts that say due to the Viking raids, these illustrated manuscripts were moved around between abbeys and monasteries for safe keeping, There is even an account of the abbey on Iona being raided by Vikings in 806 AD and many treasures being sent to Kells. It’s possible that’s how the manuscript got its name. Since St. Columba built the first abbey on Iona in 563, some historians refer to the manuscript as the Book of Columba.

The Library at Trinity College, Dublin

Currently, The Book of Kells is 13″ wide and 10″ high and contains 340 folios made from calfskin vellum. Yet historians know that the original form contained 370 folios and was at least 2″ wider and 3″ higher. Those missing 30 folios have never been found, and the book itself was rebound in the 19th century.

The Book of Kells lived in Kells, Ireland until 1641 when the monastery was destroyed. Twelve years later, The Book of Kells ended up in Dublin. Since 1661, the Library at Trinity College in Dublin has been the book’s caretaker. Once the book was repaired and rebound in the 19th century, it went on display in the library. Then in 1953, archivists divided and rebound the book into the four Gospels. Now, only two volumes are on display in the library at any time. One book shows the script and the other shows the illumination. Before Covid, The Book of Kells attracted over 500,000 visitors a year. If you ever get a chance to go, purchase the ticket that takes you through the museum dedicated to illuminated manuscripts. The museum walks you through the difficulty these artists had in making vellum, testing inks and dyes, and working with melted metals. It’s well worth the price of the ticket!

It’s hard to describe The Book of Kells without seeing it in person, but I agree with historians. It is one of the “greatest contributions to medieval art ever to come out of the British Isles”. 

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Sarah Munro’s Lemon Carpet Deodorizer

During Spring Cleaning, one of the things I make sure to do (once I’m done with the hardcore dusting and wiping) is to deodorize the carpets and rugs. Deodorizing floors is something people have been doing for centuries. One of the most common ways was to sprinkle fresh herbs and rushes (straw) on clean floors to help absorb odors as well as to absorb spills and other liquids (a problem when people used to allow farm animals into their home). Anyway since Sarah Munro has updated this recipe for her collection of updated 17th and 18th century herbal remedies and recipes, I’m including it this month. Just in time for Spring Cleaning!  (Sarah, a PhD historian, is the heroine in book 2 of the Deadly Force series, ONE DARK WISH.) 

Pure baking soda is safe for all types of rugs and carpets and won’t cause any discoloration or other weirdness. While the essential oil adds a fresh fragrance, there’s not enough oil in the mixture to cause any problems either. And you don’t have to use a brand name. I buy it in a large generic bag from Costco. The lemon scent doesn’t just linger after you vacuum, it also deodorizes your vacuum bag (an extra plus!). Once you pick up the floor, move the pets and small children away. You need about 30 minutes to do this, start to finish, and you don’t want kids or pets to get in the way. I just make it in a bowl and walk around the room throwing spoonfuls. But if you have a shaker bottle, that will work well too.

#kt-layout-id_8e1381-3b{margin-bottom:32px;border-color:var(--global-palette7, #EDF2F7);border-top-width:2px;border-right-width:2px;border-bottom-width:2px;border-left-width:2px;border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}#kt-layout-id_8e1381-3b > .kt-row-column-wrap{padding-top:0px;padding-bottom:0px;padding-left:0px;padding-right:0px;}@media all and (min-width: 768px){#kt-layout-id_fe3175-29 > .kt-row-column-wrap > .inner-column-1{flex:0 1 10%;-webkit-flex:0 1 10%;}#kt-layout-id_fe3175-29 > .kt-row-column-wrap > .inner-column-2{flex:0 1 90%;-webkit-flex:0 1 90%;}}#kt-layout-id_fe3175-29{background-color:#f0f0f5;}#kt-layout-id_fe3175-29 > .kt-row-column-wrap{padding-top:10px;padding-bottom:10px;padding-left:10px;padding-right:10px;}#kt-adv-heading_b77151-36, #kt-adv-heading_b77151-36 .wp-block-kadence-advancedheading, .wp-block-kadence-advancedheading.kt-adv-heading_b77151-36[data-kb-block="kb-adv-heading_b77151-36"], .kadence-advanced-heading-wrapper .kt-adv-heading_b77151-36[data-kb-block="kb-adv-heading_b77151-36"]{font-weight:300;color:#030396;}@media all and (max-width: 767px){#kt-adv-heading_b77151-36, #kt-adv-heading_b77151-36 .wp-block-kadence-advancedheading, .wp-block-kadence-advancedheading.kt-adv-heading_b77151-36[data-kb-block="kb-adv-heading_b77151-36"], .kadence-advanced-heading-wrapper .kt-adv-heading_b77151-36[data-kb-block="kb-adv-heading_b77151-36"]{text-align:center!important;}}Safety Note#kt-layout-id_f0f944-8a > .kt-row-column-wrap{padding-top:30px;padding-bottom:30px;padding-left:30px;padding-right:30px;}

Pure baking soda is a leavening agent and safe for pets and children in small amounts. But if a pet eats a large amount, and it mixes with the heat in their stomach, it can cause dangerous gasses in the gut that can cause health problems and even heart failure.

Sarah Munro’s Lemon Carpet Deodorizer@media all and (min-width: 768px){#kt-layout-id_cabb30-2a > .kt-row-column-wrap > .inner-column-1{flex:0 1 65%;-webkit-flex:0 1 65%;}#kt-layout-id_cabb30-2a > .kt-row-column-wrap > .inner-column-2{flex:0 1 35%;-webkit-flex:0 1 35%;}}#kt-layout-id_cabb30-2a{margin-bottom:32px;}#kt-layout-id_cabb30-2a > .kt-row-column-wrap{padding-top:0px;padding-bottom:0px;padding-left:0px;padding-right:0px;}.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_a91dff-4d > .kt-inside-inner-col{padding-top:30px;padding-bottom:30px;padding-left:30px;padding-right:30px;border-color:#070786;border-top-width:2px;border-right-width:2px;border-bottom-width:2px;border-left-width:2px;}@media all and (max-width: 767px){.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_a91dff-4d > .kt-inside-inner-col{padding-top:30px;padding-bottom:30px;padding-left:30px;padding-right:30px;}}Ingredients:2 cups pure Baking SodaLemon Essential Oil (or scent of your choice).kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_fcb50b-01 > .kt-inside-inner-col{background-image:url('https://sharonwray.com/wp-content/upl... center;background-attachment:scroll;background-repeat:no-repeat;}.kt-block-spacer-_629adb-9a .kt-block-spacer{height:200px;}.kt-block-spacer-_629adb-9a .kt-divider{width:80%;}#kt-layout-id_fbb445-78{margin-bottom:32px;border-color:#0404b0;border-top-width:2px;border-right-width:2px;border-bottom-width:2px;border-left-width:2px;border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;background-color:#f0f0f5;}#kt-layout-id_fbb445-78 > .kt-row-column-wrap{padding-top:30px;padding-bottom:30px;padding-left:30px;padding-right:30px;}.kt-svg-icons_7320ea-8d .kt-svg-item-0:hover .kt-svg-icon {color:var(--global-palette2, #2B6CB0)!important;}#kt-adv-heading_8a0930-fc, #kt-adv-heading_8a0930-fc .wp-block-kadence-advancedheading, .wp-block-kadence-advancedheading.kt-adv-heading_8a0930-fc[data-kb-block="kb-adv-heading_8a0930-fc"], .kadence-advanced-heading-wrapper .kt-adv-heading_8a0930-fc[data-kb-block="kb-adv-heading_8a0930-fc"]{text-align:left;font-size:35px;margin-top:0px;}Directions:#kt-adv-heading_6567f3-40, #kt-adv-heading_6567f3-40 .wp-block-kadence-advancedheading, .wp-block-kadence-advancedheading.kt-adv-heading_6567f3-40[data-kb-block="kb-adv-heading_6567f3-40"], .kadence-advanced-heading-wrapper .kt-adv-heading_6567f3-40[data-kb-block="kb-adv-heading_6567f3-40"]{text-align:left;}

In a medium sized bowl, mix together 2 cups of baking soda and 20 drops of lemon essential oil. This makes enough for approximate a 10′ x 10′ room or area rug. Make more as you need it.

Mix together with a spoon.

Starting in a far corner of a carpeted room (or on an area rug), use the spoon to sprinkle the baking soda mixture on the carpet. Walk backwards and side-to-side, until the entire carpet/rug is covered with the white powder.

Let the powder sit for fifteen minutes. Then vacuum up. If you have pets or babies/toddlers, vacuum twice before you allow them back into the room.

If a carpet is really smelly, leave the powder on for 24 hours. If it smells after you vacuum it up, you may need to do reapply the powder for another 24 hours. If that doesn’t work, you may need to replace the carpeting.

IMPORTANT DISCLAIMER ABOUT WILD PLANTS, FORAGING , AND MAKING HERBAL REMEDIES:

I am not a medical professional and nothing written on this blog is medical advice. None of my statements have been evaluated by the FDA (I am legally required to give you this disclaimer).

It is important to do your due diligence before foraging, harvesting, and/or consuming any type of medicinal plant.

If you are taking any medications, talk to your doctor about any potential drug interactions.If you are allergic to anything, make sure whatever you are foraging is not in the same family. Example: While dandelions are typically considered safe, those who are allergic to ragweed, latex, daisies, or any other plants in the same or similar families, may not be able to consume dandelion.

Always research potential side effects, dosage recommendations, and how to properly prepare and consume each medicinal plant.

Always make sure you are foraging what you believe to be. Fully prepare and study the anatomy before harvesting wild plants.

Always make sure your kitchen/work area is clean and that all materials are sterilized.

Do not forage plants from areas that have been sprayed within the past 2 years at the very least.

I am not legally or morally responsible for the health of any of my readers. Please do your own research!

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Leprechauns: Truth or Myth

Since all of my relatives, dating back generations, originally came from Ireland, I grew up in a family with a strong storytelling tradition. And around this time of year, the stories inevitably turned toward the smallest members of the Tuatha De Danann, the family of Irish fairies. The word “Leprechaun” has two possible origins. The first is from the Irish word luchorpán which means small body, not too surprising since they are only 2-3 inches tall. The other possible origin word is leath brogan which means shoemaker because Leprechauns are known as the shoemakers to other fairies.

According to most legends, stories about Leprechauns appeared in the Celtic world around the 8th century. Leprechauns were known to be water fairies who lived in the streams and wells that dotted Ireland. Eventually the stories of Leprechauns merged with the idea of household fairies (who helped busy mothers with childcare and chores). Except since Leprechauns were male (there are no female leprechauns, which defies biology), the stories say that these tiny fairies would end up in cellars drinking all the whiskey. Their only redeeming virtue was that, while the family slept, they would emerge and repair all the shoes in the house.

Those Leprechauns who didn’t live in a home chose to abide near streams and wells, often in the hollows of sacred oak trees or in underground caves. As time went on, Leprechauns became associated with wealth because the Tuatha De Danann would pay Leprechauns lots of gold to fix their shoes. (Sturdy shoes were a really big deal back then!) This led to the belief that Leprechauns store their gold in pots and bury them at the end of rainbows, where only the fairy folk could travel. The end of a rainbow was one of the doorways to their home in the “Otherworld”.

As the tales of Leprechauns evolved, they became known as hard-drinking tricksters who used the gold that they didn’t need to trick humans into doing things in the “Real World”. Some storytellers believe that Leprechauns were actually deformed children of the Tuatha De Danann who were despised. Unlike other fairies of the Tuatha De Danann, once Leprechauns were born, they were forced to live between the “Otherworld” and the “Real World”. Except their size made things difficult in the human world. So Leprechauns used their gold to get people to do things for them. They were also known as mischievous creatures who could eat an entire larder of potatoes and a barrel of whiskey in one sitting while playing fairy instruments and dancing, all of which kept the home’s inhabitants awake all night.

But if you were actually able to catch a Leprechaun (a hard feat, indeed!), the rules of the Tuatha De Danann were clear–Leprechauns would have to grant you three wishes in exchange for their release. It was considered a stroke of luck to catch a Leprechaun which led to the saying “The Luck of the Irish”. Originally, Leprechauns wore red jackets and tricorn hats. But in 1831, a writer named Samuel Lover described Leprechauns as wearing all green in his book Legends and Stories of Ireland. After the publication of Lover’s book, people associated Leprechauns with anything green, not surprising since Ireland is known as the Emerald Isle.

The legend of Leprechauns dates back over a thousand years, yet there are still sightings today. In 1989, a man named P.J. O’Hare owned a pub in Carlingford, County Louth. He claimed that he was walking by a well in the woods and heard screams. When he investigated, he found a Leprechaun who’d perished. So he brought it back to his pub and placed it on display. (Ack!). To this day, the town has an annual Leprechaun hunt to find a plastic Leprechaun that has been hidden somewhere around the town.

But it’s not just in pubs that you’ll find people who swear they’ve seen Leprechauns. Under EU law, Leprechauns are now considered a protected species. And, near the pub in Carlingford, there is a walking trail called the Sliabh Foy Loop which is officially protected as the land where 236 Leprechauns live. Somehow, a local man named Kevin Woods convinced the EU that the land should be protected and the whole area is now under the European Habitats Directive.

So this St. Patricks’ Day, listen carefully. You may hear Leprechauns tapping their cobbler hammers, playing traditional Irish music, and dancing jigs. And, if you’re so inclined to try and catch a Leprechaun, I’ve included a recipe below for one of their favorite treats: Irish Potato Candy aka Leprechaun Candy. It is neither candy nor made out of potatoes, but these sweet treats are easy to make and will fool even the most discerning of Leprechauns.

Lá Fhéile Pádraig sona duit! A happy St. Patrick’s day to you!

Sharon Wray

Yields 60 candies

The Hungry {Romance} Writer: Leprechaun Candies

These "Potato Candies" were developed in a bakery in Philadelphia by Irish immigrants over 100 years ago. While they are hard to find now outside of St. Patrick's Day parties, they are super easy to make and kids love them. Although you're supposed to shape them like potatoes, they are easier to just roll into balls. But do add the pine nut "potato eyes" as they add to the fun. Especially if you're leaving these in your Leprechaun trap as bait to trap a Leprechaun!

1 hr, 30 Prep Time

1 hr, 30 Total Time

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Ingredients

1/4 cup salted butter, softened4 ounces real cream cheese, softened (not whipped or low fat!)1 teaspoon pure vanilla extract16 oz powdered confectioners sugar7 oz sweetened flaked coconut, about 2 1/2 cups1/2 cup quick oats1/4 cup ground cinnamon2 Tablespoons pine nuts

Instructions

Place the cinnamon in a shallow bowl. Set aside.Once the cream cheese is softened, put it in a large bowl and mash up with a ford.Add the butter and cream cheese and beat with an electric mixer until creamy and smooth.Beat in the vanilla and confectioners sugar. Keep beating until it begins to form a ball.With a large spoon, stir in the coconut and ground oats.Once it is all mixed take two tablespoons of the dough and roll it between your hands to make a smooth "potato" or just roll into balls.Roll the balls in the cinnamon and add a few pine nuts as "potato eyes.Store in the refrigerator until chilled. Serve chilled, keeping the candies you're not serving in the fridge to stay cold.They will last up to a week in the refrigerator if stored in an airtight container.7.8.1.2215https://sharonwray.com/the-hungry-writer/leprechauns-truth-or-myth/ { "@context": "http://schema.org/", "url": [ "https:\/\/sharonwray.com\/the-hungry-writer\/leprechauns-truth-or-myth\/" ],"name" : "The Hungry {Romance} Writer: Leprechaun Candies","description" : "These \"Potato Candies\" were developed in a bakery in Philadelphia by Irish immigrants over 100 years ago. While they are hard to find now outside of St. Patrick's Day parties, they are super easy to make and kids love them. Although you're supposed to shape them like potatoes, they are easier to just roll into balls. But do add the pine nut \"potato eyes\" as they add to the fun. Especially if you're leaving these in your Leprechaun trap as bait to trap a Leprechaun! ","prepTime" : "PT1H30M","recipeYield" : "60 candies","datePublished" : "2022-02-06 07:30:58","recipeInstructions":[ { "@type": "HowToStep", "text": "Place the cinnamon in a shallow bowl. Set aside. " }, { "@type": "HowToStep", "text": "Once the cream cheese is softened, put it in a large bowl and mash up with a ford. " }, { "@type": "HowToStep", "text": "Add the butter and cream cheese and beat with an electric mixer until creamy and smooth. " }, { "@type": "HowToStep", "text": "Beat in the vanilla and confectioners sugar. Keep beating until it begins to form a ball. " }, { "@type": "HowToStep", "text": "With a large spoon, stir in the coconut and ground oats. " }, { "@type": "HowToStep", "text": "Once it is all mixed take two tablespoons of the dough and roll it between your hands to make a smooth \"potato\" or just roll into balls." }, { "@type": "HowToStep", "text": "Roll the balls in the cinnamon and add a few pine nuts as \"potato eyes." }, { "@type": "HowToStep", "text": "Store in the refrigerator until chilled. Serve chilled, keeping the candies you're not serving in the fridge to stay cold. " }, { "@type": "HowToStep", "text": "They will last up to a week in the refrigerator if stored in an airtight container." }],"keywords" : "The Hungry {Romance} Writer: Leprechaun Candies","recipeIngredient" : ["1\/4 cup salted butter, softened","4 ounces real cream cheese, softened (not whipped or low fat!)","1 teaspoon pure vanilla extract","16 oz powdered confectioners sugar","7 oz sweetened flaked coconut, about 2 1\/2 cups","1\/2 cup quick oats","1\/4 cup ground cinnamon","2 Tablespoons pine nuts"], "image": { "@type": "ImageObject", "url": "https:\/\/sharonwray.com\/wp-content\/uploads\/2022\/02\/blog-posts-19.png" }, "author": { "@type": "Person", "name": "Sharon Wray" }, "@type": "Recipe"} Subscribe to the blog

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Hope for Ukraine: a Charity Anthology

It’s snowing today and I’m not surprised because March is always a month of contradictions. The ever-shifting weather, while offering promises of spring, also brings bouts of anxiety and depression which I put down to the lack of sunshine. Add in the stress of the world, and this author has found herself struggling to remain hopeful.

Since I hate self-pity, I joined up with a group of authors in a new charity anthology for those who are suffering in Ukraine. It is titled Hope for Ukraine: A Charity Anthology. Stories of Hope, Courage, and Strength. This anthology comes out on May 24, 2022 and is now available for preorder on most book vendors.

Per the publisher: “The struggles faced by the Ukrainian people are grave, their situation heart-wrenching. But their bravery during these dark days has been a light that has captivated and won the hearts of the world. The stories compiled in Hope for Ukraine seek to capture the essence of resilience and courage that we see daily in the Ukrainian people. This anthology includes tales of perseverance, overcoming insurmountable odds, sacrifice, tenacity, and redemption from a variety of genres. While no one knows what the future holds, one thing is clear: the road forward for Ukraine will be a difficult one. As such, all proceeds from sales of Hope for Ukraine will be donated to the Ministry of Social Policy of Ukraine, in the hopes that we, too, can be a beacon of light, love, and hope for those facing darkness and despair.”

For my contribution, I will be publishing a Deadly Force short story, Forever & Always. This short story takes place on Rafe and Juliet’s wedding day (A prequel to Every Deep Desire). Many, many things go wrong… yet Juliet and Rafe learn that no matter how the world is stacked against them, there is always hope. A promise that, during these still-dark days of winter, is worth remembering.

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The Hungry {Romance} Writer: Guinness Macaroni & Cheese

It’s week two of Alex Mitchell’s Guinness Beer Challenge, where the men of the Deadly Force series cook and compete with their favorite dishes made with Guinness Stout. Last week Alex made Guinness Beer & Cheese Sliders (which were delicious), and this week it is Zack Tremaine’s turn. (Zack is the hero of In Search of Truth, book 3 in the Deadly Force series).

Zack ~ “Even though I didn’t win the Whiskey Challenge last year (because our female judges were bought by Detective Garza), I know I’m going to win this year. I have the best recipe for Guinness Macaroni & Cheese, and it’s going to blow everyone away. Luckily, my competition this year is weak. Alex can’t make a roux without burning it. And although Garza is a decent cook, his win last year was a fluke. He never would’ve won without the help of the women we love. And Vane? That’s laughable. The only worse cook in our small group of men is our boss, Kells. He can’t even steep a cup of tea. 

Since I only need a burner, I can use the portable stove we have in our kitchen above the gym. There’s not a lot of space, but it’ll work. Luckily, I asked Nate (our XO and contest judge) to come up with ways to keep everyone busy downstairs in the gym. I just don’t need my buddies wandering around up here, getting in the way, and giving information to my enemies (the other contestants).

Just as I’m chopping garlic, Kells appears. He leans his enormous body against the door jamb and asks, “I want to compete.”

I laugh out loud until I see his frown. “Sir, you can’t be serious.”

“I am serious.” He clears his throat and watches me as I finish the garlic. “I think it would be good for me, and the men, to get involved in this.”

I hide my grimace. While he’s our CO, and we trust him with our lives, he’s bossy–because that’s his job. He’ll take over the contest–because he’s bossy and that’s his job–and be a general PIA. And, like I mentioned before, Kells doesn’t know how to boil water. “Well, sir, I think all of the slots have been taken. Maybe you can help Nate judge our entries.” I’m sure I can get Alex to agree to that if it keeps Kells out of the kitchen.

Kells’s frown deepens. “I’d prefer to enter.”

“Great.” I try to keep the annoyance out of my voice.

Kells sighs heavily and crosses his arms over his wide chest. “You could be more excited.”

“Yes, sir.” I hide my grimace and hear men’s voices downstairs in the gym, specifically Vane complaining because no one cleaned the gym last night before we went to bed. And I get an idea. “Sir, Vane is one of the entrants. Why don’t you ask him if you two can team up?”

That way we all won’t end up at the hospital with food poisoning. Of course I don’t say that part out loud.

Kells nods and leaves. Once I hear him ordering everyone around downstairs, I text Alex. “Kells wants in on the contest.”

“No!!!” Alex texts back.

“Yes. I told him to talk to Vane. Maybe they can team up.”

Alex texts some bad words, which I won’t relay here, and ends with, “Thanks for letting me know.”

And now Kells’s request was Alex’s problem. Once all the prep work for my Mac & Cheese is finished, I hurry downstairs to work on the party space. Which is nothing more than a broken concrete patio out back. Luckily, the tables are still set up from last week, and my fiancée Allison is using a small tank to blow up balloons. A few days ago, Allison scored some inexpensive party supplies. While she’s not supposed to help me, Alex never said anything about shopping for paper goods. 

“Hey.” I kiss her quickly and help her with the balloons. She’s decorated the yard with silver and blue streamers, balloons, and glittery things on the table. I would’ve gone with no decorations, but she insisted. “Thanks for your help. It looks great out here.”

Allison kisses me back and says, “I have a surprise for you.” Then she points to the far corner of the yard where a big box sits on the ground. 

I head over and realize it’s holds an inflatable movie screen. It just has to be put together. “Where did you get this?”

“I found it for sale online. Someone was moving and didn’t want to take it with them. It’s used, but it’s supposed to work.” She came over and wrapped her arms around my waist. “Once we eat, I thought I’d make some popcorn and we could all watch a movie.” 

It was a great idea. “What will we sit on?”

“I found blankets in Iron Rack’s back storage room.”

I grimace because the back storage room, while kind of clean now, was once infested with rats. And may still be. “I don’t–“

“Don’t worry.” She left me to grab her purse and keys from a nearby table. “The blankets are at the laundromat and I’m going to get them now.” She waved her arm around the patio. “I’m so excited. I know you’re going to win. You just have to pick the perfect movie.”

A few hours later, as I’m on a blanket watching a Harry Potter movie with my buddies and the women we love, and our stomachs filled with the best Mac & Cheese any of them have ever eaten, I know I’ve won Alex’s contest. And I realize that while we may not have a lot of money, our real enemies are quiet and we have each other. And right now, that’s enough for me.”

Sharon Wray

Serves 6-8 servings

The Hungry {Romance} Writer: Guinness Mac & Cheese

This macaroni and cheese recipe is one of the best I've ever had, but it is rich. To make a lighter version, use half the amount of flour and butter for a thinner sauce. But, honestly, I've tried making this with lower fat dairy products and it's not worth it. I'd rather eat a tiny bit of something delicious and rich than water it down. Without the fats, the sauce will separate after a day or two. I serve this with a green salad and, of course, a glass of Guinness stout.

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

Macaroni and Cheese1 pound elbow macaroni4 Tablespoons butter4 Tablespoons flour2/3 cup Guinness stout1 ½ cups of whole milk½ cup half and half½ teaspoon Kosher salt¼ teaspoon ground black pepper1 Tablespoon dijon mustard2 ounces cream cheese, cut into pieces3 ½ cups grated Irish cheddar cheese, dividedTopping:1 Tablespoon butter2 teaspoons finely minced garlic½ cup breadcrumbsKosher salt & pepper, to taste2 teaspoons minced fresh parsley

Instructions

Make the topping first and set aside:In a medium-sized cast iron skillet, melt the butter over low heat. Add the garlic and stir for 1 minute. Add the breadcrumbs and keep stirring until the crumbs are toasted and the garlic is browned, but not burned. Remove from the heat and stir in some Kosher salt and pepper. If you'd like toss in some minced fresh parsley. Place the skillet on a towel on the counter and let it sit until you need it.Macaroni and cheese:Fill a large stock pot filled with salted water and bring to a boil. Cook the macaroni until al dente. Once it's done, take out a cup of the pasta water and set it aside. Drain the pasta and rinse under cold water for a few seconds.In a large saucepan, melt the butter over medium heat. Slowly stir in the flour to make a roux. Once you have a thick creamy mixture, whisk in the Guinness, mile, half and half, Kosher salt, pepper, and mustard. Whisk all the ingredients until they are smooth. Then bring to a simmer and cook, while whisking, for 5-6 minutes until the mixture thickens and is smooth.Stir in the cream cheese and 2 1/2 cups of shredded Irish cheddar cheese. Whisk until smooth, keeping the heat on low-medium.Stir the macaroni into the cheese sauce. Make sure all the pasta is coated.Stir in the remaining 1 cup of shredded Irish cheddar cheese. Turn the heat to low and keep stirring until the cheese is melted.Put the Mac and Cheese into a large serving bowl, or individual bowls, and sprinkle the toasted breadcrumbs on top.Serve immediately.7.8.1.2214https://sharonwray.com/the-hungry-writer/the-hungry-romance-writer-guinness-macaroni-cheese/ { "@context": "http://schema.org/", "url": [ "https:\/\/sharonwray.com\/the-hungry-writer\/the-hungry-romance-writer-guinness-macaroni-cheese\/" ],"name" : "The Hungry {Romance} Writer: Guinness Mac & Cheese","description" : "This macaroni and cheese recipe is one of the best I've ever had, but it is rich. To make a lighter version, use half the amount of flour and butter for a thinner sauce. But, honestly, I've tried making this with lower fat dairy products and it's not worth it. I'd rather eat a tiny bit of something delicious and rich than water it down. Without the fats, the sauce will separate after a day or two. I serve this with a green salad and, of course, a glass of Guinness stout. ","prepTime" : "PT30M","cookTime" : "PT20M","datePublished" : "2022-01-25 10:51:57","recipeInstructions":[ { "@type": "HowToSection", "name": "Make the topping first and set aside:", "itemListElement": [ { "@type": "HowToStep", "text": "In a medium-sized cast iron skillet, melt the butter over low heat. Add the garlic and stir for 1 minute. Add the breadcrumbs and keep stirring until the crumbs are toasted and the garlic is browned, but not burned. Remove from the heat and stir in some Kosher salt and pepper. If you'd like toss in some minced fresh parsley. Place the skillet on a towel on the counter and let it sit until you need it. " }]}, { "@type": "HowToSection", "name": "Macaroni and cheese:", "itemListElement": [ { "@type": "HowToStep", "text": "Fill a large stock pot filled with salted water and bring to a boil. Cook the macaroni until al dente. Once it's done, take out a cup of the pasta water and set it aside. Drain the pasta and rinse under cold water for a few seconds. " }, { "@type": "HowToStep", "text": "In a large saucepan, melt the butter over medium heat. Slowly stir in the flour to make a roux. Once you have a thick creamy mixture, whisk in the Guinness, mile, half and half, Kosher salt, pepper, and mustard. Whisk all the ingredients until they are smooth. Then bring to a simmer and cook, while whisking, for 5-6 minutes until the mixture thickens and is smooth. " }, { "@type": "HowToStep", "text": "Stir in the cream cheese and 2 1\/2 cups of shredded Irish cheddar cheese. Whisk until smooth, keeping the heat on low-medium. " }, { "@type": "HowToStep", "text": "Stir the macaroni into the cheese sauce. Make sure all the pasta is coated. " }, { "@type": "HowToStep", "text": "Stir in the remaining 1 cup of shredded Irish cheddar cheese. Turn the heat to low and keep stirring until the cheese is melted. " }, { "@type": "HowToStep", "text": "Put the Mac and Cheese into a large serving bowl, or individual bowls, and sprinkle the toasted breadcrumbs on top. " }, { "@type": "HowToStep", "text": "Serve immediately." }]}],"keywords" : "The Hungry {Romance} Writer: Guinness Mac & Cheese","recipeIngredient" : ["1 pound elbow macaroni","4 Tablespoons butter","4 Tablespoons flour","2\/3 cup Guinness stout","1 \u00bd cups of whole milk","\u00bd cup half and half","\u00bd teaspoon Kosher salt","\u00bc teaspoon ground black pepper","1 Tablespoon dijon mustard","2 ounces cream cheese, cut into pieces","3 \u00bd cups grated Irish cheddar cheese, divided","1 Tablespoon butter","2 teaspoons finely minced garlic","\u00bd cup breadcrumbs","Kosher salt & pepper, to taste","2 teaspoons minced fresh parsley"], "image": { "@type": "ImageObject", "url": "https:\/\/sharonwray.com\/wp-content\/uploads\/2022\/02\/blog-posts-26.png" }, "author": { "@type": "Person", "name": "Sharon Wray" }, "nutrition": { "@type": "NutritionInformation", "servingsize": "6 serving"},"@type": "Recipe"} Subscribe to the blog

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Prep & Plan: Week Twenty

The last few weeks we’ve been making lists, working on our family communication strategies, and building our Family Emergency Binder. Although there’s so much to say about all of those tasks, I’d like to shift a bit for this week and talk about one of my favorite mid-winter projects. It’s a project that leads me into Spring Cleaning, but is more easily done in the winter than the spring. I’m talking about cleaning the pantry.

The holidays are over, yet there may be lingering treats, stale snacks, or unused baking ingredients. When things are crazy with company and cooking, it’s easy to put things away in the wrong place or to keep packages that are almost empty. Since it’s still snowing here, and cold throughout most of the country, this is a good time to stay inside and get control of one of the most important places in the house. This is not a full kitchen clean, but a clean out of all the cabinets and closets that hold non-perishable food. Next week we’ll discuss cleaning the refrigerator and freezer. While you can do everything at the same time, I find it’s easier to do them separately.

#kt-layout-id_211ea5-60{margin-bottom:32px;}#kt-layout-id_211ea5-60 > .kt-row-column-wrap{padding-top:0px;padding-bottom:0px;}.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_ca9a78-4c > .kt-inside-inner-col{padding-top:50px;padding-bottom:50px;padding-left:50px;padding-right:100px;margin-right:-50px;border-top-width:0px;border-right-width:0px;border-bottom-width:0px;border-left-width:0px;border-top-left-radius:0px;border-top-right-radius:0px;border-bottom-right-radius:0px;border-bottom-left-radius:0px;}.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_ca9a78-4c > .kt-inside-inner-col{background-color:var(--global-palette8, #F7FAFC);}@media all and (max-width: 767px){.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_ca9a78-4c > .kt-inside-inner-col{padding-top:30px;padding-bottom:30px;padding-left:30px;padding-right:30px;margin-right:0px;}}Why clean the pantry?@media all and (min-width: 768px){#kt-layout-id_18cf33-81 > .kt-row-column-wrap > .inner-column-1{flex:0 1 10%;-webkit-flex:0 1 10%;}#kt-layout-id_18cf33-81 > .kt-row-column-wrap > .inner-column-2{flex:0 1 90%;-webkit-flex:0 1 90%;}}#kt-layout-id_18cf33-81 > .kt-row-column-wrap{padding-top:10px;padding-bottom:10px;}01

To clean and organize all of your dry goods so you know what you have.

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To dispose of expired/old food before anyone gets sick.

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To make a list of what you may need for the short-term and long-term.

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To review the list we made weeks ago of the meals that we love and eat the most often.

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To prevent bugs and rodents and pantry moths. A clean pantry goes a long way to preventing infestations.

.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_01c849-7b > .kt-inside-inner-col{margin-top:50px;}.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_01c849-7b{z-index:2;}#kt-layout-id_91b385-78{margin-bottom:32px;border-color:var(--global-palette2, #2B6CB0);border-top-width:2px;border-right-width:2px;border-bottom-width:2px;border-left-width:2px;}.kt-layout-id_91b385-78 > .kt-row-column-wrap{z-index:5;}#kt-layout-id_91b385-78 > .kt-row-column-wrap{padding-top:0px;padding-bottom:0px;padding-left:0px;padding-right:0px;}@media all and (min-width: 768px){#kt-layout-id_c1e40c-fa > .kt-row-column-wrap > .inner-column-1{flex:0 1 10%;-webkit-flex:0 1 10%;}#kt-layout-id_c1e40c-fa > .kt-row-column-wrap > .inner-column-2{flex:0 1 90%;-webkit-flex:0 1 90%;}}.kt-layout-id_c1e40c-fa > .kt-row-column-wrap{z-index:4;}.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_decdba-75 > .kt-inside-inner-col{margin-left:-75px;}@media all and (max-width: 767px){.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_decdba-75{text-align:center;}.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_decdba-75 > .kt-inside-inner-col{margin-top:-50px;margin-left:0px;}}.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_b0ac4a-a2 > .kt-inside-inner-col{padding-top:50px;padding-bottom:50px;padding-right:50px;}@media all and (max-width: 767px){.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_b0ac4a-a2 > .kt-inside-inner-col{padding-top:30px;padding-bottom:30px;padding-left:30px;padding-right:30px;}}Let’s get started!Using the Legal Pad 2 that you began during week 2, review the meals/ingredients you listed as your family’s favorites and cross off meals you no longer cook. As you clean the pantry, write down any new meals you’re adding to the meal rotation. Check all of your favorite recipes so you can double-check ingredients you are out of and need to replace. Grab a spare piece of paper to use as a shopping list. As you clean the pantry and throw things out, write down foods you need to replace. You’ll need some sturdy trash bags.I use a cleaning solution of warm-hot water with a dash of white vinegar in a large bucket. I don’t use soap unless there’s a lot of dirt or stickiness or if this hasn’t been done in years. If you do use soap, only use a little and make it a mild soap that won’t leave a residue. (I prefer Dawn dishwashing liquid) The problem with soap is that it’s hard to rinse and can attract more dirt and grime over time. But, honestly, the water/vinegar mixture works great and the smell of vinegar will evaporate.Here is a simple recipe for a DIY Spring Cleaning SprayNOTE: If you’re working on the fridge and freezer at the same time, I usually do the dry foods/pantry foods first. Then, once that’s done and put away, I move on the refrigerator. Once that’s clean and organized, I do the freezer. But I don’t do all three spaces at the same time.#kt-layout-id_8ef9fb-ce{margin-top:20px;margin-bottom:32px;}#kt-layout-id_8ef9fb-ce > .kt-row-column-wrap{padding-top:0px;padding-bottom:0px;padding-left:0px;padding-right:0px;}#kt-layout-id_120dd6-88{background-color:rgba(187,161,137,0.6);background-image:url('https://sharonwray.com/wp-content/upl... center;background-attachment:scroll;background-repeat:no-repeat;}#kt-layout-id_120dd6-88 > .kt-row-column-wrap{padding-top:10px;padding-bottom:10px;padding-left:10px;padding-right:10px;}.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_e348c7-8f > .kt-inside-inner-col{margin-top:-50px;}.kt-row-layout-inner > .kt-row-column-wrap > .kadence-column_ee7362-97 > .kt-inside-inner-col{padding-bottom:20px;}.kadence-column_ee7362-97, .kadence-column_ee7362-97 h1, .kadence-column_ee7362-97 h2, .kadence-column_ee7362-97 h3, .kadence-column_ee7362-97 h4, .kadence-column_ee7362-97 h5, .kadence-column_ee7362-97 h6{color:var(--global-palette9, #ffffff);}#kt-adv-heading_948fd6-de, #kt-adv-heading_948fd6-de .wp-block-kadence-advancedheading, .wp-block-kadence-advancedheading.kt-adv-heading_948fd6-de[data-kb-block="kb-adv-heading_948fd6-de"], .kadence-advanced-heading-wrapper .kt-adv-heading_948fd6-de[data-kb-block="kb-adv-heading_948fd6-de"]{text-align:center;}@media all and (max-width: 767px){#kt-adv-heading_948fd6-de, #kt-adv-heading_948fd6-de .wp-block-kadence-advancedheading, .wp-block-kadence-advancedheading.kt-adv-heading_948fd6-de[data-kb-block="kb-adv-heading_948fd6-de"], .kadence-advanced-heading-wrapper .kt-adv-heading_948fd6-de[data-kb-block="kb-adv-heading_948fd6-de"]{text-align:center!important;}}Cleaning the Pantry#kt-layout-id_d64f16-ce > .kt-row-column-wrap{padding-top:30px;padding-bottom:30px;padding-left:30px;padding-right:30px;}If you have a larger pantry, I suggest you set up a table where you can put everything on while you clean. I use my kitchen table as well as a folding card table because I need the space. Ideally, you want all the food out of the cabinets before you clean so you can determine if you have multiples, or if you have two open packages of the same thing. This also allows you to see everything at once which makes it easier to rearrange your space as you clean. Now that all the food is out, check expiration dates and toss anything that is too old. Clean anything (like jars, cans, etc) that has drips on the side or bottoms. Toss food you no longer need or donate unopened food that you won’t eat. If you need to, put foods in new containers (like flour and sugar) so they last longer. I put pasta into glass jars because it prevents bugs from getting into cardboard boxesOnce all the remaining food is in clean containers, organize it according to type. Baking ingredients, canned goods, pasta, etc.When everything is organized by type, evaluate the space you have. Give yourself permission to move things around. If you keep you baking goods in a lower cabinet, but need more space, move it to the soup/pasta cabinet. It’s so easy to get into a rut when it comes to food storage, but with everything out of the pantry now is the time to rearrange for more efficiency. The food doesn’t care where it lives! It’s time to clean! Wipe down all of the shelves, using a small vacuum if necessary. Wash the cabinet doors, inside and out. If you use drawer liners or shelf paper, check and see if it needs to be replaced. For drawers, evaluate if you need new drawer organizers or if the ones you are using still work. Once all the shelves and doors are clean, it’s time to move the food back in. Consider using baskets and jars to store foods that come in plastic bags. (plastic bags are susceptible to bug infestations) Give yourself time to arrange and rearrange until the placement of the food is as you like it and is efficient for how you cook and/or bake. As you replace all the food, check one more time for expired food and for bugs in food that is already open. (I’m thinking flour and pasta, in particular. Pantry moths are hard to get rid of!) #kt-layout-id_fbb445-78{margin-bottom:32px;}#kt-layout-id_fbb445-78 > .kt-row-column-wrap{padding-top:30px;padding-bottom:30px;padding-left:30px;padding-right:30px;}.kt-svg-icons_7320ea-8d .kt-svg-item-0:hover .kt-svg-icon {color:var(--global-palette2, #2B6CB0)!important;}#kt-adv-heading_8a0930-fc, #kt-adv-heading_8a0930-fc .wp-block-kadence-advancedheading, .wp-block-kadence-advancedheading.kt-adv-heading_8a0930-fc[data-kb-block="kb-adv-heading_8a0930-fc"], .kadence-advanced-heading-wrapper .kt-adv-heading_8a0930-fc[data-kb-block="kb-adv-heading_8a0930-fc"]{text-align:center;font-size:35px;margin-top:0px;}Celebrate!

Once the pantry, (and maybe refrigerator and freezer) are done, kick back, light a candle, and review your meal list and your shopping list.

Make any changes you need to and place it aside for another day. Because now it’s time for a treat and a cup of tea… or a glass of champagne. It’s your time to celebrate so do whatever you want.

You’ve worked so hard and now have one of the biggest spring cleaning chores behind you. Congratulations! Subscribe to the blog

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A Brief History of the Tuatha Dé Danann

Just like the ancient Greeks and Romans, the ancient Celts that populated pagan/pre-Christian Ireland and Britain had their own pantheon of gods and other deities called the Tuatha Dé Danann. These deities have a vibrant and colorful history filled with the same kinds of adventures and stories found in Greek, Roman, and Hindu pantheons. The word “Tuatha” comes from the old Irish word “taut” meaning “people” or “tribe.” The word “Dé” means gods or goddesses, and “Danann” comes from an even older proto-Celtic word meaning “earth”. The closest translation would be “the group of gods who live on earth”.

There are volumes of stories about this Celtic pantheon. Oral tales as well as stories written in prose, poems, and songs. The Tuatha Dé Danann are unique in their pantheon as they spend more time in our world than the members of other pantheons. While they dwell in the “Otherworld”, they interact a lot with humans in our world. Because pagan Celts had an oral tradition, instead of a written one, most of what historians know about the Tuatha Dé Danann comes from the early Christian monks who recorded the stories as they heard them. While they were technically believed to be deities, the stories made them out to be the heroes and heroines of the past who became immortal due to their bravery and great sacrifices. Some historians believe this was the case because early Celts preferred a closer relationship with their deities than other cultures. Also, since it was primarily an oral culture, the stories had to be relatable in order to be remembered.

One of the earliest stories tells the tale of the Tuatha Dé Danann who become embroiled in a savage war with the Fomorians, a supernatural race of Celtic warriors who wreaked havoc on earth and the weather. After the Tuatha Dé Danann defeated the Formorians (who were associated with the most destructive elements of nature), each member of the Tuatha Dé Danann chose to be associated with a particular function of nature and weather.

Legends say that the Tuatha Dé Danann were descended from Nemed, the leader one of the earliest settlements in Ireland. The Tuatha Dé Danann came from the four cities–Falias, Gores, Murias, Finias–which were north of Ireland, but not of this earth. Anyway, the Tuatha Dé Danann came to teach the new inhabitants how to build fortresses, gave them an understanding of science, architecture, the arts, and magic. According to one particular legend in Lebor Gabála Érenn (aka the Book of Invasions written in old Irish), the Tuatha Dé Danann arrived in dark clouds and floated over the land in misty clouds.

Although there are many members of the Tuatha Dé Danann, their main gods are known as The Dagda. The chief god was called The Morrigan. Anu was known as the mother of all mortals and immortals. Manannán was god of the sea, Dian Cecht was the god of healing, Goibniu was god of blacksmithing and metalwork. Other members include Brigid, Aengus, and Nuada. While the entire pantheon was known for their intelligence, the members of The Dagda were supposed to be imbued with the wisdom of all ages and times.

John Duncan’s “Riders of the Sidhe” (1911) Tuatha de Dannan

One of the final stories written about the Tuatha Dé Danann revolves around a battle against the Milesians (from modern-day Portugal). These warriors captured three Tuatha Dé Danann goddesses, Ériu, Banba and Fodla. These goddesses asked that the island be named after them, and the warriors agreed. While Éire is the current Irish name of Ireland, some people still use the words “Banba” and “Fodla” to refer to their island. Anyway, the husbands of these goddesses, who were kings of the Tuatha Dé Danann, asked for a three-day truce. The Milesians agreed and anchored their ships off the coast of Southern Ireland. But these three kings created a supernatural storm to drive the warriors away. Eventually, the Milesians came back and forced a peace treaty with the Tuatha Dé Danann. The end result was the the Irish and Milesians could live on the land, but the Tuatha Dé Danann would have to go underground and live in Sidhe mounds, aka ‘fairy hills’. It was after this that the Tuatha Dé Danann eventually became known as Aos Sí, also known as “fairies” in the later stories.

But that’s another set of folklore, legends, and stories that would fill the Library of Congress.

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