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Beth Cato's Blog, page 74
February 6, 2017
Breath of Earth on the Locus List!
Huh. Breath of Earth made the 2016 Recommended Reading List at Locus in the Fantasy category. How about that?!
This is the time of year when initial nominations are due soon for some major genre awards. The Nebula deadline is February 15th. I do hope folks keep Breath of Earth in mind. It’s available for sale at all the usual places and is also found in many libraries worldwide.
I’m also asking readers to consider my story “The Souls of Horses” from Clockwork Phoenix 5–which also made the Locus list under anthologies! Ellen Datlow recommended my story on Twitter and it was also called out in a starred Publishers Weekly review of the anthology. The story can be read for free in its entirety online. If you’re a SFWA member, the PDF is available for download in the forums; look in the 2016 short stories section. Actually, take a look in the novel section, too. You might find some pleasant surprises.
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February 5, 2017
Sunday Quote thinks there’s some sports thing today?
“One day I will find the right words, and they will be simple.”
~Jack Kerouac, The Dharma Bums
February 1, 2017
Bready or Not: Citrus Cornmeal Shortbread
Almost exactly a year ago, I shared my recipe for Lemon Cornmeal Shortbread. Now I’m sharing a slight twist: Citrus Cornmeal Shortbread!
If you have oranges growing or catch a good deal at the store, use them for this shortbread! You could also use Clementines or other citrus; I’m not sure how many you’d need, but you want almost 1/2 cup of juice.
One of the wonderful things about this shortbread–like its predecessor–is that it’s fantastic to pack and ship or bring on trips. These cookies are firm and durable while still soft to eat, and they keep for at least a week.
These cookies have the signature buttery-soft texture of shortbread complemented by the slight grit of cornmeal. The orange in these cookies makes them milder than the all-lemon version. If you have orange extract, use that as well!
Not only are these cookies delicious, but they look pretty, too.
OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}
Bready or Not: Citrus Cornmeal Shortbread
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This Bready or Not original makes a 9×13 pan of fresh-tasting shortbread that is both firm and soft. It’s excellent for shipping or travel.
3 sticks unsalted butter, room temperature
2 cups powdered sugar
zest and juice of two oranges (just under 1/2 cup juice)
1 teaspoon lemon extract (or orange extract)
2 1/2 cups flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
turbinado or sparkling sugar
Preheat oven at 325-degrees. Line a 9x13 pan with aluminum foil and apply butter or nonstick spray.
In a mixer bowl, combine the butter, sugar, orange zest, and extract. Beat until it's light and creamy, about 2 to 3 minutes. Add orange juice and stir.
In a separate bowl, sift together the flour, cornmeal, and salt. Slowly mix into the wet ingredients until it is just mixed. Dump the dough into the ready pan and use an uneven spatula to even it out.
Use a knife to score the bars, gently cutting through to establish where it will be sliced again after baking. The dough is very sticky; wipe the blade between passes, and dab the excess back into the top. It doesn't need to look neat. Completely sprinkle the top with turbinado sugar or sparkling sugar.
Bake until the shortbread looks dry and golden, about 35 to 40 minutes. Immediately use a knife to follow the previous lines and slice the shortbread into bars (when cool, the shortbread will likely crumble when cut). Set the whole pan on a rack to cool, eventually lifting them out by the aluminum foil to finish cooling.
Store in sealed containers at room temperature. This citrus cornmeal shortbread is excellent for travel and shipping as it keeps well for at least six days.
OM NOM NOM!
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January 29, 2017
Sunday Quote is in paradise
“It’s the children the world almost breaks who grow up to save it.”
~ Frank Warren
January 25, 2017
Bready or Not: Soft Pretzel Bites
These soft pretzel bites are bready perfection that fits in the palm of your hand.
I first featured this recipe on my old LiveJournal back in 2012. It’s one I’ve continued to make a couple times a year in the years since. The recipe is reliable and delicious!
If you’re intimidated by yeast dough, this is a good starter recipe. The dough comes together quite easily and it’s not persnickety to work with. I include directions for making it in a stand mixer and bread machine, but you can certainly make it by hand–it just takes some wrist work.
You don’t need fancy ingredients for this, either. It doesn’t even call for bread flour. Mind you, if you do plan to make pretzels often, I highly recommend grabbing pretzel salt. Unlike kosher salt, it doesn’t absorb into the baked dough, but maintains its crystalline texture and great taste. (I’ve been working on a tub of this stuff for almost four years! It doesn’t go bad, so hey.)
These pretzel bites taste best within a day of being made, but the fabulous thing is that these keep very well in the freezer. Just freeze them in a single layer on waxed paper, drop them in a gallon freezer bag, and ta-da! Pull out the whole bag or a few here and there when you need a pretzel bite fix over the next few weeks.
Because trust me, these things are addictive.
Modified from Jamie Cooks It Up!
If making with a stand mixer\n2. Pour 1 1\/2 cups warm water into your mixer; use the standard paddle attachment. Add 6 tablespoons melted butter, 2 tablespoons brown sugar and 1 tablespoon instant yeast. Mix on low for 30 seconds or so. (If using active yeast, let it sit for about five minutes to get frothy.)\n3. Add 2 1\/2 teaspoons salt and 2 cups of the flour; put dough hook on mixer. Turn mixer to low and add the rest of the flour, 1 cup at a time as the mixer runs. The flour is adequate when the dough pulls itself away from the sides of the bowl.\n4. Turn mixer to medium speed and let it knead for 5 minutes.\n5. Remove bowl from stand and cover with plastic wrap. Let the dough rise for 1 hour, or until doubled in size.\n6. If making with a bread machine\n7. Place ingredients in machine in specified order. In many, that means liquids first. Add in brown sugar, melted butter, salt, 4 1\/2 cups flour, and yeast.\n8. Set machine on a basic dough cycle. Monitor as it starts mixing and add more dough as needed to produce a soft, non-tacky dough; this will likely be 1\/4 to 1\/2 cup more. Let machine complete dough cycle and rise.\n9. Now, regardless of how you start the dough\n10. Rub counter space with butter or apply cooking spray, and likewise prepare two rimmed cookie sheets. Using a sharp knife or pizza cutter, slice the dough into eight equal portions. Let dough rest for 5 to 10 minutes.\n11. While the dough is resting, pour 12 cups of water into a large pot; bring to a boil. Pour in 3\/4 cup baking soda; it will get very frothy. Turn down the heat if necessary, keeping the water to a low boil.\n12. Preheat oven at 425-degrees.\n13. Return to the dough and roll each piece into a long rope. Cut each rope into little chunks about 2 inches wide.\n14. Carefully drop the chunks into the boiling water. Let them boil for 1 minute. Do a dozen or so at a time.\n15. Use a strainer or slotted spoon to remove dough pieces from the boiling water. Place pieces on the prepped cookie sheets. Continue until all the bites have had their bath.\n16. Brush the beaten egg over the top of each dough piece and then sprinkle a bit of salt over the tops.\n17. Bake the bites for 10-14 minutes or until golden brown. They cook fast, so keep an eye on them.\n18. Let pans cool at least 10 minutes before you begin to indulge. Pretzels bites taste best eaten within a day, but can also be kept frozen for a few weeks and they thaw quickly. Eat at room temperature or slightly warmed.\n19. OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}
Bready or Not: Soft Pretzel Bites
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These Soft Pretzel Bites are tender and delicious. They taste best if eaten within a day of baking, but they also keep well frozen for a few weeks.
Dough:
1 1/2 cups warm water (90 to 100-degrees)
2 Tb brown sugar
1 Tb instant yeast
6 Tb butter, melted
2 1/2 teaspoons salt
4 1/2-5 cups flour
Water bath:
12 cups water
3/4 cup baking soda
1 egg, beaten until frothy
Pretzel salt or Kosher Salt
If making with a stand mixer
Pour 1 1/2 cups warm water into your mixer; use the standard paddle attachment. Add 6 tablespoons melted butter, 2 tablespoons brown sugar and 1 tablespoon instant yeast. Mix on low for 30 seconds or so. (If using active yeast, let it sit for about five minutes to get frothy.)
Add 2 1/2 teaspoons salt and 2 cups of the flour; put dough hook on mixer. Turn mixer to low and add the rest of the flour, 1 cup at a time as the mixer runs. The flour is adequate when the dough pulls itself away from the sides of the bowl.
Turn mixer to medium speed and let it knead for 5 minutes.
Remove bowl from stand and cover with plastic wrap. Let the dough rise for 1 hour, or until doubled in size.
If making with a bread machine
Place ingredients in machine in specified order. In many, that means liquids first. Add in brown sugar, melted butter, salt, 4 1/2 cups flour, and yeast.
Set machine on a basic dough cycle. Monitor as it starts mixing and add more dough as needed to produce a soft, non-tacky dough; this will likely be 1/4 to 1/2 cup more. Let machine complete dough cycle and rise.
Now, regardless of how you start the dough
Rub counter space with butter or apply cooking spray, and likewise prepare two rimmed cookie sheets. Using a sharp knife or pizza cutter, slice the dough into eight equal portions. Let dough rest for 5 to 10 minutes.
While the dough is resting, pour 12 cups of water into a large pot; bring to a boil. Pour in 3/4 cup baking soda; it will get very frothy. Turn down the heat if necessary, keeping the water to a low boil.
Preheat oven at 425-degrees.
Return to the dough and roll each piece into a long rope. Cut each rope into little chunks about 2 inches wide.
Carefully drop the chunks into the boiling water. Let them boil for 1 minute. Do a dozen or so at a time.
Use a strainer or slotted spoon to remove dough pieces from the boiling water. Place pieces on the prepped cookie sheets. Continue until all the bites have had their bath.
Brush the beaten egg over the top of each dough piece and then sprinkle a bit of salt over the tops.
Bake the bites for 10-14 minutes or until golden brown. They cook fast, so keep an eye on them.
Let pans cool at least 10 minutes before you begin to indulge. Pretzels bites taste best eaten within a day, but can also be kept frozen for a few weeks and they thaw quickly. Eat at room temperature or slightly warmed.
OM NOM NOM!
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January 22, 2017
Sunday Quote is about to explode in excitement
“I am irritated by my own writing. I am like a violinist whose ear is true, but whose fingers refuse to reproduce precisely the sound he hears within.”
~Gustave Flaubert
January 20, 2017
Late January News & Publications
This has been the January of Let’s Get a Million Things Done as I get ready to go on a big trip and to write my next book. Weird fact: I have a novel outline that’s 11,300 words in length. I have never had an outline that comprehensive, and I find it both intimidating and comforting.
Here are some new links to end the month!
Nice mentions:
– Rocket Stack Rank included my Galactic Games story “Minor Hockey Gods of Barstow Station” on their Hugo consideration list!
– Also on the subject of awards, Jason Sanford gave Breath of Earth a nod over in his recommendations.
– Fiction Unbound delighted me by mentioning Breath of Earth as a way to fight pre-inauguration blues. (It will also prove effective post-inauguration.)
New short story:
– “Left Hand Awakens” at Perihelion SF
New poetry:
– “The Flesh is Weak” in Eye to the Telescope: Robots
– “Being Human” in Star*line 40.1
– “A Net to Snare a Unicorn” and “Preventative Measures” in Mythic Delirium 3.3
Oh yeah, and remember that collection I have coming out in November? You can preorder directly from the publisher for a nice discount right now! It’ll be available to order on Amazon and other sites later this year.
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January 18, 2017
Bready or Not: Maple Chicken Thighs
You know I love maple-flavored sweets. Maple works in a savory way, too–and creates meaty magic in this recipe for Maple Chicken Thighs.
This is some seriously good chicken. It marinates for up to a day in the fridge, resulting in tender, lightly-sweetened chicken. It does not create a heavy glaze and it’s not like teriyaki. It is… just plain delicious.
Honestly, I think the leftovers are even better. This chicken is phenomenal cut up in a salad or used with a touch of dressing in a wrap.
This is yet another recipe inspired from the cookbook Maple by Katie Webster. (Seriously, if you love maple, get this book.) The original version of this recipe included shallots (which I never buy) and apples and pears (which I knew my husband wouldn’t want with his supper).
Give this chicken recipe a try, and discover a new way to love maple!
The day or night before serving\n2. In a medium bowl, whisk together the apple cider\/juice, maple syrup, vinegar, white portions of green onions, ginger, thyme, salt, and pepper. In a gallon-size re-sealable bag, place the cut-up chicken. Pour in the marinade and seal the bag.\n3. Refrigerate the bag for 12-24 hours, turning the bag every so often.\n4. To cook\n5. Preheat oven at 425-degrees. Place the chicken in a 13x9 baking dish with all or some of the marinade; the chicken shouldn't be fully covered.\n6. Bake for about 40 minutes, turning chicken once at the halfway point.\n7. Chicken is fabulous fresh and as leftovers! Cooked chicken can also be portioned and frozen.\n8. OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}
Bready or Not: Maple Chicken Thighs
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These chicken thighs need to marinate for at least 12 hours, so plan ahead! The sweet-savory marinade penetrates the chicken, creating wonderful flavor and tenderness. The leftovers are phenomenal! Modified from the cookbook Maple by Katie Webster.
3/4 cup apple cider or apple juice
1/2 cup maple syrup
1 Tablespoon apple cider vinegar
3 green onions; white parts only, chopped
1 teaspoon ground ginger
1 teaspoon dried thyme
3/4 teaspoon salt
1/2 teaspoon black pepper
2 1/2 to 3 lbs boneless skinless chicken thighs, each thigh cut into thirds
The day or night before serving
In a medium bowl, whisk together the apple cider/juice, maple syrup, vinegar, white portions of green onions, ginger, thyme, salt, and pepper. In a gallon-size re-sealable bag, place the cut-up chicken. Pour in the marinade and seal the bag.
Refrigerate the bag for 12-24 hours, turning the bag every so often.
To cook
Preheat oven at 425-degrees. Place the chicken in a 13x9 baking dish with all or some of the marinade; the chicken shouldn't be fully covered.
Bake for about 40 minutes, turning chicken once at the halfway point.
Chicken is fabulous fresh and as leftovers! Cooked chicken can also be portioned and frozen.
OM NOM NOM!
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January 15, 2017
Sunday Quote is now 37
“Substitute ‘damn’ every time you’re inclined to write ‘very;’ your editor will delete it and the writing will be just as it should be.”
~Mark Twain
January 13, 2017
COVER REVEAL: Red Dust & Dancing Horses & Other Stories
It’s my 37th birthday, and I am sharing something awesome with the world: the cover of my short story and poetry collection, out this November from Fairwood Press!
The artist is Kazuhiko Nakamura. The collection will include several of my steampunk horse stories, so this cover is absolutely perfect. Look for a full table of contents and preorder links in the coming months!
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