Selena Robins's Blog, page 4

“Romancing the Characters: An Exclusive Interview with the Main Characters of WHAT A GIRL WANTS

Please welcome the hero and heroine, Alex Donovan and Maddie Saunders from my friends-to-lovers romance, WHAT A GIRL WANTS as they sit and talk to me about their experiences in this book.

Selena:  Thanks for jumping out of the book to join me today. Maddie, let’s start with you. What was your journey like in What A Girl Wants? 

Maddie: The plane trip from to Hawaii was uneventful—

Alex: I have to interrupt here. Uneventful? Is that what you call it?

Maddie: Come on, Alex, even you have to admit it was classic. Besides, you laughed at the prank I pulled on you. Anyway, as for your initial question, Selena, I enjoyed the adventures you created for us, especially the humorous moments. Of course, what’s a romance without heartache, physical pain, angst and a ton of conflict?

Selena:  Are you complaining about all that?

Maddie: Me? Never. I’m not a complainer, I may be a little impetuous—

Alex: A little?

Maddie: Okay, maybe more than a little. But as I told you off the pages, Alex, Selena gave me those traits. That’s my story and I’m sticking to it.

Selena:  Your turn, Alex. How would you describe was your journey in this book?

Alex: There’s no other book I’d rather have been created in, even with all the pain we both went through. Maddie’s right, the humor helped a lot, especially when it got serious and sorrowful.

Selena:  If you each had a free day and your only mission was to enjoy yourself, what would you do?

Maddie: You created me, Selena, what do you think? *wink* Okay, seriously, I do love my career as a travel journalist, and I’ve been to a lot of exciting locales, but coming home and staying put for a few days, sitting around in my comfy lounging pants and a certain someone’s sweatshirt I pinched from him, and hanging out with my friends, enjoying a glass of wine and chatting about our adventures is always a blast.

Alex: What Maddie said. There are some things we both agree on, that’s one of them.

Selena:  Alex, what’s your philosophy on life?

Alex: Live without regrets.

Maddie: Life’s a beach and then you have sex on it. Not that I’m a nymphomaniac or anything, but, after all the angst, conflict and pain and the dysfunctional family you created for me—again, it’s not a complaint, just stating a fact—I have to rely on my sense of humor and not take everything so seriously…not like someone else I know.

Selena:  What scares you?

Maddie: Needles. However, what’s really scary is when you get so anal about editing and polishing and not moving forward fast enough. It wasn’t a lot of fun when you left me in a certain position for months, I got a cramp. I am eternally grateful you finally finished the scene. Good thing I have a lot of stamina and I’m a patient gal.

Alex: You, patient? Since when?

Selena:  What about you, Alex, what scares you?

Alex: Besides the fact that sometimes I can get inside Maddie’s head and figure out what she’s thinking. Reckless cruelty, corruption, hypocrisy and knowing there are kids out there who desperately need help, but the system keeps letting them down.

Maddie: I agree with Alex. I just tend to bury those things, because some of what he said has affected my life and the people I care about. All those months in draft mode, having to deal with that, until you finally yanked the story out of draft mode, stopped editing and helped me overcome my fears.

Alex: Uhm, Maddie, you’re still petrified of needles.

Maddie: Uhm, Alex, you’re still scared of assisted showers.

Alex: I wouldn’t say scared. I think we need to move on before you give away too much of the plot.

Selena:  Which of your character traits is most important to you and why? Maddie, you first.

Maddie: My persistence and my quirky sense of humor. I had no choice, the way my life was written, if I didn’t find the humor in it, I’d be on a therapist’s couch for life.

Selena:  What’s your biggest fault?

Maddie: My persistence and my quirky sense of humor. It did drive Alex crazy at times.

Alex: It caused me bodily injury, Maddie.

Maddie: Don’t blame me, I didn’t write the scene that way. Although, knowing me, I probably would have suggested that scene, but without the injury of course.

Selena:  Alex, your turn. Which of your character traits is most important to you and why?

Maddie: Can I answer that for him?

Alex: Selena already knows what you’re going to say. That I’m uptight, suspicious—

Maddie: A perfectionist, a health food-freak—

Alex: Thanks for your help, Mads, but I can finish answering this question. My integrity, having and living by an ethical code of sound moral principles. I’m self-disciplined, as an investigative reporter this is essential, so I pride myself on my ability to remain focused, alert and possess a lot of self-control.

Maddie: Well, there is all that of course. However, as for your self control—

Alex: What’s your next question for me, Selena?

Selena:  What’s your biggest fault?

Maddie: Can I please answer this one?

Alex: Not a chance, Doll. Disclaimer: for any women out there who takes offense to me calling Maddie doll, there’s a good reason why I sometimes call her that.

Maddie: There is, you can find out about it in chapter one.

Alex: To answer your question, Selena, I’d say my biggest fault is that I can sometimes be stubborn and moody.

Maddie: You think?

Selena:  Tell our readers what your favorite foods are.

Maddie: Chocolate and bacon. Those two things are in a food group of their own and are guaranteed rocket ships to delectable cloud nine.

Alex: Food that won’t clog my arteries.

Selena:  Alex, what do you admire most about Maddie?

Alex: Her persistence and sense of humor. She’s quirky, unique, self-reliant. She’s a strong woman who says out loud what most people think in their heads, this can be a problem, but I’ve gotten used to it over the years. I do admire how she hasn’t let what happened in her past define who she is today.

Maddie: Thank you, Alex, but I don’t say everything out loud that I’d like to say, for example, I haven’t told everybody that you can’t carry a tune and that when you—

Alex: I don’t think Selena wants you to give away so much of the plot.

Maddie: Well played, Alex.

Selena:  Maddie, what do you admire most about Alex?

Maddie: He’s not perfect and he doesn’t wear a cape or leap off buildings, but he does have a lot of hero qualities that I admire. Namely; his integrity, loyalty and ethics. Even though I love to pull a lot of pranks on him, on the whole he’s showed a lot of patience. Don’t let that get to your head, Alex, I said on the whole, you did get cranky more than once. Now, about that self control he talked about—

Alex: Thanks for having us, Selena.

Maddie: Thanks, Selena.

Selena:   Now, get back into that book you two.

Maddie:   Mmmm. Chapter sixteen would be a great place to tuck back into—

Alex:   One track mind.

Maddie: That’s how I roll, Babe. *laughing*

Alex: Not funny.

Maddie: Oh, come on, that was hysterical how you earned the nickname, Babe.

Alex: Let’s get back into the book before you give away too much of the story.

Maddie: Ciao, Bellas, off to my book signing….(walks away with Alex, saying….”I’m getting better at different languages, aren’t I?)

Alex: Mads, they can still hear us.

Maddie: Oops, you’re right, can’t give away too much of the plot.

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Crispy Roasted Potatoes: A foolproof recipe

Potatoes are the chameleons of the food world, transforming themselves into a variety of dishes.

It is universally beloved for a vegetable that spends its entire life buried in the dirt.

Whether they are fried, baked, roasted, scalloped, or mashe, this root vegetable is affordable, versatile, and healthy, and comes in a wide variety of shapes and colors—sweet, white, yellow, red, and purple.

I’m sharing a roasted potato recipe that is guaranteed to give your family and friends that wow factor.

Perfect Roast Potatoes

Golden & crunchy on the outside. Light & fluffy on the inside, making your taste buds dance in delicious delight.

Ingredients:

3 – 4 pounds all-purpose potatoes (Yukon Gold, blue & purple potatoes are excellent for roasting)sea salttable saltextra-virgin olive oil1 bulb garlic, separate each clove and peel5 sprigs fresh rosemary leaves, choppedDirections:

Preheat oven to 400 F

Peel potatoes and cut into even chunks.

Wash potatoes in cold water to rinse off the starch.

Fill a large pot with cold water and add 3 TBSP of table salt to the water then add the potatoes to the pot and bring to a boil. Par-boil potatoes as this helps them become fluffy on the inside when roasting.

Cook in boiling water for 7 minutes.

While potatoes are boiling, place a roasting pan in the oven as this helps with crisping up the outside of the potatoes.

Drain potatoes in colander; shaking the colander to take off the excess water. Allow them to cool for 7 to 10 minutes, allowing the steam to evaporate.

Remove your roasting pan from the oven and coat the bottom of pan with olive oil.

Add potatoes into the baking pan, toss to coat with the olive oil.

Sprinkle with rosemary leaves, and add the garlic cloves between the potatoes.

Roast in oven for 30 minutes.

After 30 minutes, remove the pan from oven and drizzle olive oil and season with sea salt evenly over potatoes.

Return to oven and roast for other 20 minutes, until potatoes are a golden crispy brown.

Once done, line a plate with paper towel to absorb the excess grease, and place potatoes on plate.

Serve and enjoy!

Cadbury Crème Eggs move over–it’s ZEPPOLE time.

It’s that time of the where those who celebrate Easter will be hunting for chocolate bunnies, Cadbury Crème egg or or gasp Peeps.

This year you can raise your sweet tooth bar higher and cook up a batch of an Italian Easter delight; heavenly balls of dough called ZEPPOLE.

Zeppoles

Zeppoles are deep-fried dough balls, topped with powdered sugar.

However, as is with most things of my people, every household has their own recipe. Some recipes call for filling the dough with pastry cream, custard or butter and honey.

I am sharing my family’s recipe for Zeppole.

Get your Italian on and fry up a batch.

Ingredients:

1/2 cup white sugar, plus 3 tablespoons
2 TBSP ground cinnamon
2 tsp. maples syrup (can you substitute and use 1 tsp. vanilla)
zest of one small lemon
1 stick unsalted butter (or 1/2 cup)
1 cup room temperature water
1/4 tsp. salt
1 cup sifted, all purpose flour
4 large eggs
olive oil (not the extra-virgin olive oil, as the oil is used for frying)
confectioner sugar (or as we call it in Canada, icing sugar)

Directions:

In a bowl mix together: 1/2 cup of sugar, cinnamon, maple syrup (or vanilla) and lemon zest. Set aside.

Turn your stove on to medium heat, and using a saucepan, combine the following in the saucepan: butter, 3 TBSP sugar and the water.

Stirring constantly, bring this to a boil.

Once it has boiled, remove from the stove and stir in the flour.

Return the saucepan to the stove, and keep stirring until the mixture forms a ball. Continue stirring for 5 minutes.

Take mixture from saucepan and add to the sugar/cinnamon/vanilla/lemon bowl you had set aside (or if you prefer to use a food processor you can put it in there).

Using a hand mixer (or food processor), add your eggs one at a time, so that each egg is mixed in well with the dough.

Continue beating until mixture is smooth.

At this point you are going to fry the dough, but if you want to do it later, you can. Simply cover the bowl with saran wrap and refrigerate and fry them later.

TO FRY THEM:

Add enough oil into a large frying pan (about 2 inches). Heat oil over medium heat.

Fry them in batches so they are not crowding each other.

When oil is hot, using a melon baller, or small ice cream scooper or a tablespoon and drop the dough into the hot oil. Turn the zeppole a few times so that all sides get a nice golden color.

Once they are all puffed up and golden on all sides (takes about 5 minutes) place each one on paper towels.

Sprinkle with powdered sugar, and if you like, you can sprinkle with cinnamon as well.

Best eaten right after they are made.

Please reach out f you have any questions about this recipe.

“Keep Your Friends Close But Your Enemies Closer.”

I’m not a hard core movie buff, but there are a few movies I’ve rewatched, and rank as my favorites because of the storylines but mostly because the dialogue was so memorable.

Dialogue is my favorite vehicle for movies, because movies with sharp, witty dialogue tend to be character-driven and that’s what I enjoy most.

Here are as few of my favorite movies and dialogue quotes:

THE GODFATHER

This film is widely regarded as one of the greatest movies of all time, and I agree. The writing, cast, character arcs, plot and especially the dialogue make for a compelling story.

“My father is no different than any powerful man, any man with power, like a president or senator.”

 “My father assured him that either his brains or his signature would be on the contract.”

BREAKING AWAY

This movie has sharp writing, witty dialogue and it’s charming and funny.

“I know I-tey food when I hear it! It’s all them “eenie” foods… zucchini… and linguine… and fettuccine. I want some American food, dammit! I want French fries!”

THE STING

This movie is a masterpiece with its twists and unexpected turns.

Doyle Lonnegan: “Your boss is quite a card player, how does he do it?”
Johnny Hooker: “He cheats.”

WHEN HARRY MET SALLY

This is my all time favorite movie that I can rewatch many times over. It has great dialogue, smart, witty, funny with charming characters and a relatable storyline.

“I Came Here Tonight Because When You Realize You Want To Spend The Rest Of Your Life With Somebody, You Want The Rest Of Your Life To Start As Soon As Possible.”

LITTLE MISS SUNSHINE

This movie mixes elements of farce, comedy, and serious, relevant social issues about self-confidence and remaining true to oneself.

“You know what? Fuck beauty contests. Life is one fucking beauty contest after another. School, then college, then work… Fuck that. And fuck the Air Force Academy. If I want to fly, I’ll find a way to fly. You do what you love, and fuck the rest.”

STEEL MAGNOLIAS

I’ve rewatched this movie many times, and each time, I’m more enamored by these women, their stories, their southern charm, and the emotional aspects of their relationships and lives.

“I’m not crazy. . . I’ve just been in a very bad mood for 40 years.”

UP

A movie that is cross-generational with a fun, adventurous story filled with profound messages, and delivered with stellar animation, adorable cast, and strong dialogue.

“We come to love not by finding a perfect person, but by learning to see an imperfect person perfectly.”

What are your favorites?

Canadian Baking

Baking is a delectable way to beat the long winter days and nights.

Today’s recipe is a Canadian classic–Nanaimo Bars.

These popular squares were created in Nanaimo, British Columbia, and the best thing about these treats is that they’re easy to make with a delicious custard, chocolatey goodness and can be stored in the freezer for whenever the winter snack attack hits you.

They are rich, so even the most rabid chocoholic or ultra-sweet-tooth aficionado can only eat one small piece, which is a positive, as it will satisfy a craving without overindulging.

Crust Ingredients:

1 cup graham cracker crumbs
1/4 cup cocoa powder
1/4 cup white sugar
1/3 cup butter, melted
1 large egg, beaten

Filling and Icing Ingredients:

1/4 cup butter
3 TBSP custard powder (Bird’s custard is an excellent brand)
1/2 tsp. vanilla
2 cups icing sugar (also known as confectioner’s sugar)
2 TBSP milk
4 oz. good quality chocolate, chopped
1 TBSP butter

DIRECTIONS:

Preheat oven to 350F

In a bowl, stir together: graham cracker crumbs, cocoa powder and sugar. Mix well.

Drizzle the crumb mixture with the melted butter and beaten egg, stir until well combined.

Press crumb mixture into a greased baking pan (round or square, your choice) and bake for 10 minutes until firm.

Set aside and let cool completely. The crust needs to be cool before adding custard.

Make the filling:

In a heat resistent glass bowl over boiling water (or use a double boiler). Once the water has come to a full boil, reduce heat to a low simmer.

Beat butter, custard powder and vanilla. Then beat in icing sugar alternating with the milk until it’s smooth. You may need to add in additional milk if the custard is too thick.

Stirring continuously until the custard is smooth and consistency is like this picture.

Pour the custard over the graham cracker crust, and refrigerate for one hour, until firm.

Making the chocolate icing:

Boil water in a sauce pan (or again, you can use a double boiler), then reduce heat to a low simmer.

In a glass bowl add chopped chocolate and butter and put the bowl over the hot water and stir until all the chocolate is melted and smooth.

Spread the chocolate sauce over filling.

Refrigerate for 30 minutes.

Remove from fridge and with the tip of a sharp knife, cut them into bars.

Refrigerate again for one hour, until chocolate is set.

These bars can be frozen.

Enjoy a spoonful of Autumn

This is a soup I like to call “autumn in a pot.” Not only is it delicious, and moreish, but it is easy to make and filled with anti-oxidants and Vitamin A; the perfect combination to boost your immune system in a tasty way.

Ingredients:

2 cups pumpkin (you can use 1 can of pumpkin, but make sure it is pure pumpkin and not the kind used for pies)
2 cups carrots
2 cups butternut squash
2 cups sweet potato
6 cloves of garlic, peeled, leaving whole
1 small Vidalia (or sweet) onion, chopped
3 sprigs of fresh rosemary
Extra virgin olive oil
1/2 cup unsweetened orange juice
Broth: Your choice, you can use vegetable, chicken, beef, or if you don’t have broth on hand you can use water
1.5  tsp. ground turmeric
1.5  tsp. ginger, ground
salt to taste

Directions:

Preheat oven to 450F

Lay all the vegetables and garlic on a baking sheet and drizzle with olive oil, and sprinkle with salt.

Lay a few sprigs of fresh rosemary on top of the vegetables

Roast for 30 – 40 minutes (until you can pierce the vegetables easily with a fork)

Once roasted, remove the rosemary, add all the vegetables into a large pot, and then add your stock (or water), enough to cover all the vegetables.

Add the seasonings (turmeric, ginger).

Bring to a low boil, then immediately turn the heat down and simmer for one hour.

After an hour of cooking, stir in the orange juice, and taste. This is where you check if you need to add more salt.

Simmer for another 30 minutes.

Using a Vita-Mix, or Blender, or hand blender, blend the soup.

Blend until you achieve a smooth consistency, and stir.

Spoon into bowls and top with your favourite toppings.

Topping Suggestions:

Roasted pumpkin seeds
Walnuts
Chopped Chives
Chopped apple
Any of your favorite nuts or seeds
Drizzle with Greek yogurt, plain yogurt, or sour cream

These are a few of my favourite things.

I was the featured author on R. Kennedy-Escott’s blog this month, discussing a few of my autumn-themed favourite things.

Please click below, and it will take you to the interview.

Blogtober: Q&A with a Fellow Blogger!

Stracciatella–The Soup-erstar of soups.

Soup is always comfort in a bowl, especially as Mother Nature paints our landscape with the jewel tones of autumn colours.

I’m sharing a soup recipe for one of my quick and easy favourite soup’s–STRACCIATELLA.

Ingredients:

5 to 6 cups of chicken (or vegetable) broth (Homemade broth works best, but you can use pre-made broth as well)
3 large eggs
1/4 cup freshly chopped parsley
1/4 cup freshly chopped basil
2 cups fresh baby spinach
2 roasted garlic (mashed)
Juice of ½ fresh lemon
freshly grated parmesan cheese (measure with your heart)
Salt & pepper to taste

Directions:

In a bowl, break the eggs and whisk together.

In a pot add: broth, garlic, basil and parsley and put on medium-high heat, stir well together and bring to a boil.

Turn heat down to low and add the spinach, stir and cook until spinach is wilted.

Gradually drizzle the eggs into the broth, stirring gently with a fork until the eggs are all cooked. Do this for about one minute.

Remove from heat and add freshly squeezed lemon juice, and parmesan cheese.

Taste soup at this point so you can adjust how much salt and pepper to taste you’d like to add.

I like to add red chili pepper flakes for a little kick as well.

Sexy. Sassy. Sunday Sauce

What is Sunday Sauce?

Sunday sauce is a longstanding tradition in Italian homes. It’s the day we make a fresh batch of marinara sauce.

Every family has its own authentic version of this sauce handed down from generation to generation. I’m sharing my version in this blog post.

Since it’s harvest season, I am using fresh tomatoes for this recipe, see Options listed below for canned tomatoes.

INGREDIENTS:

fresh tomatoes (about 30 – 40)1 head of roasted garlic1 carrot, peeled (leave whole) – this helps cut the acidity1 small can of tomato paste (you could also use passata if you prefer)extra virgin olive oil – use a good quality as it will enhance the tomato flavouringsea salt1 cup fresh basil, washed, chopped

Preparing the Tomatoes

Bring a large pot to boil, and while that’s boiling prepare a large bowl (or pot) with ice and cold water.

Wash tomatoes under running water, then core the stems off the tomatoes and score each tomato at the bottom of each tomato with a shallow X.

Working in batches, depending on how big your pot is, drop tomatoes into the boiling water.

Cook until the skin starts to wrinkle and split (usually takes 1 to 2 minutes).

With a slotted spoon, remove each tomato, and place it immediately into the cold bath. This will make them easy to peel.

Peel each tomato set it aside, and continue boiling the rest of your tomatoes.

Once done, you can use either a Vitamix (my preference), blender, food processor, food mill, or coarsely chop the tomatoes and use a masher or your hands. It will depend on your preference to what type of consistency you like—I personally, prefer smooth.

Making the sauce:

Coat a heavy bottom pot with olive oil and heat on medium.

Once the oil is heated add the tomato paste, and stir constantly for about 3 – 5 minutes.

Turn the heat up to high, add the crushed tomatoes, and roasted garlic, and keep stirring. Stir rapidly so the bottom doesn’t stick, for about 5 minutes minute.

Then turn the heat down to LOW.

Add the peeled carrot and salt.

Simmer, semi-covered for one hour, stirring often to ensure it isn’t sticking at the bottom.

Remove the lid and simmer for 3 to 3.5 hours. The secret to a good tomato sauce is letting it cook slowly on low heat. You can adjust cooking time if you want a thicker sauce, but generally speaking, 3 to 3.5 hours renders a good sauce.

Taste and adjust your salt, and you can even add a bit more olive oil. Tasting it during the cooking process will help you adjust the flavour so you get the best out of your tomatoes, and it helps with adjusting the salt ratio.

After an hour of cooking, make sure to taste, and season with salt–if needed.

Remove the carrot halfway through cooking. I enjoy eating the cooked carrot, it’s quite tasty so you don’t need to throw it out.

Once you are satisfied with the consistency of your sauce, drizzle olive oil (about 2 to 4 TBSP – to taste) stir, and remove from heat

Let the sauce sit out until it reaches room temperature.

Once it’s at room temperature, add the fresh chopped basil, and stir.

This sauce pairs extremely well with laughter, family and friends, pasta, meatballs, chicken dishes, and bread, the possibilities are endless for dishes that welcome the delicious sweetness of tomatoes, the nutty flavour of roasted garlic, aromatic olive oil, and delicate sweet-savory basil.

OPTIONAL:

You can use canned tomatoes (I recommend San Marzano Tomatoes – 3 x 28 oz cans).Instead of boiling, you can roast them before peeling. Drizzle with olive oil, salt & roast.For an added creamy tang, add a rind of parmesan cheese during the cooking process.If you want a spicier sauce, add red pepper chili flakes to taste.You can also add about ¼ to ½ cup of dry wine—the kind you drink NOT cooking wine

This sauce freezes well.

If you have any questions, please do not hesitate to leave a comment with your query.

It’s Snack O’Clock

During these unprecedented times that we’ve all been experiencing, it reminds us to get back to the humble things in life that allow us to exhale and embrace moments of joy—the simplicity of solace, hope, and tasty snacks.

My go-to snacks are salty and crispy, especially when they have a spicy kick and a hint of sweetness, and major bonus points on this trifecta if they are healthy.

Savory, spicy, and sweet roasted chickpeas tick all the boxes for a dance party for your taste buds.

Roasted Crispy Chickpeas

Ingredients:

2 TBSP extra-virgin olive oil
1/2 tsp. chili powder
1 head roasted garlic (or 2 tsp. garlic powder)
1 tsp. sea salt
1/2 tsp. crushed red pepper (or measure with your heart for more of a kick)
1 can chickpeas, drained & washed
drizzle of honey

Directions:

Pre-heat oven to 350FDrain and wash chick peas, then pat dry with a paper towel, set aside.In a separate bowl, add: oil and garlic and whisk together well until a smooth consistency.To the oil-bowl add: chili powder, crushed red pepper, and salt, and whisk together.Add the chickpeas to the bowl and toss to coat all the chick peasSpray a baking sheet with non-stick spray or line it with parchment paper.Spread the chickpeas into a single layer, careful not to overlap them on the baking sheet. Roast for 20 minutes, then turn the chickpeas and continue roasting for an additional 20 minutes, until nicely browned and slightly crispy.Remove from the oven, put in a bowl, and drizzle with honey (best done when chick peas are still hot).Toss to coat them with the honey, and they are ready to enjoy.