M.A. Church's Blog, page 60

Thursday book recommendation

 

These are books I’ve read and really enjoyed. Most of what I talk about will probably be paranormal/scifi but not always. Although it’s rare, I do read some contemporary.

 

This week is: Jon's Downright Ridiculous Shooting Case (Jon's Mysteries Case 1) by AJ Sherwood

 

Blurb:

A psychic without an anchor. A student in trouble. A shooter on the loose.

I’m Jonathan Bane, a licensed psychic who consults for the police. I routinely help the police put the bad guys away and, for that reason, the criminal world doesn’t like me much. People like to take a swing at me, or go stabbity, or try for a gun. It makes for interesting times. My psychic ability prevents me from handling anything electronic—and I do mean ANYTHING, I fry it in seconds—so calling for help isn’t always a possibility.

I need an anchor, a partner, but I’m resigned: it’s just wishful thinking.                                                                                                                

At least, I thought so until he walked through the door.

Donovan Havili looks like a thug and has the soul of a superhero. He shines so bright in my vision it’s like watching a supernova. He definitely has the right mindset and skills for this crazy job. But asking anyone to take me on long-term is a bit much. And now we’ve got multiple cases to handle, a Chinese exchange student falsely accused who needs our help, and someone taking random shots at me. It’s a bit much for any new guy to handle and I’m half-afraid that my new partner will run for the door.

But in Donovan Havili, the criminal world has met its match. And maybe, just maybe, I have as well.

 

Trigger Warnings:

Your average cop show violence and criminals

 

Tags:

Companionable snark, Flirting, Kissing, Jon needs a hug, Donovan gives the best hugs, Getting together, Self-esteem issues, Explicit content, Anal Sex, Romantic Sex, Random shooting, Which Donovan isn’t happy about, Donovan is a gentleman, Sort of, Jon just makes it REALLY REALLY HARD Okay?, Bisexual character, Public displays of affection, Muscles, Communication, Healthy relationships, The fluff might kill you, Supernatural elements, Modern with Magic, Feels, All the Feels, Mostly accurate medical stuff, Multiple electronics died in the creation of this story, blame Jon

Amazon link: https://www.amazon.com/gp/product/B07Q11NYBT

You’ll Ho-ho-ho with these funny Christmas jokes!

 

Q: What kind of Christmas music do elves like? A: “Wrap” music

Q: How can Santa deliver presents during a thunderstorm? A: His sleigh is flown by raindeer

Q: What do you call a snowman with a six pack? A: An abdominal snowman

Q: What does Santa suffer from if he gets stuck in a chimney? A: Claus-trophobia!

Q: Who delivers presents to baby sharks at Christmas? A: Santa Jaws!

Q: What do they sing at a snowman’s birthday party? A: Freeze a jolly good fellow!

Pucker Up Monday

Welcome to Pucker Up Monday. It's not what you think, lol. Since Mondays do tend to suck, I though I'd try to start the week off right for y'all.

Finicky Friday - Christmas Style!

 

Vanilla Butter Cake (sponge cake)

Ingredients

2 sticks unsalted butter , cut into 8 pieces and softened

WET:

4 large eggs, at room temperature

1⁄2 cup  (whole or low fat, not no fat), room temperature

2 tsp vanilla extract

DRY:

1 3/4 cups plain flour (all purpose flour, 7 oz) (Note 1)

1/4 cup cornflour / cornstarch (Note 1)

2 tsp baking powder

1 1/2 cups caster sugar / superfine sugar (normal white sugar also ok)

3/4 tsp salt

STRAWBERRIES & CREAM:

2 1/2 cups whipping cream

2 tbsp white sugar

1 tsp vanilla extract

14 strawberries , halved (1 1/2 punnets)

Instructions

Preheat oven to 350F. Put the rack in the middle of the oven.

Butter 2 x 20cm / 8" cake pans (Note 2). Line the base with baking paper.

Place Wet ingredients in a bowl and whisk to combine.

Place Dry ingredients in a bowl and use a handheld beater on speed 1 (slowest) to quickly whisk.

Add 1/3 of the butter, then put the beater whisk in the butter, and mix using speed 1. Once the butter is incorporated a bit, speed up to 5 and whisk for 10 seconds. 

Add another 1/3 of the butter then repeat, then add remaining butter and repeat again. It should look like wet sand.

Add half the Wet mixture, beat until incorporated. Add remaining Wet mixture, then beat on speed 5 (medium) until almost completely smooth.

Divide between cake pans, smooth surface (it levels out in the oven), then bake for 25 minutes.

A skewer inserted into the middle should come out clean but moist.

Cool on cooling rack for at least 15 minutes then remove cake from pan.

FROSTING / DECORATING WITH STRAWBERRIES & CREAM:

Optional: Use a serrated knife (I use a bread knife) to cut the top off each cake to make it completely flat. This makes neat layers when you cut into the cake.

Place cream, vanilla and sugar in a bowl. Beat on high with a handheld beater or stand mixer until firm peaks form.

If piping little swirls around the edge like in the photos, transfer 1 cup of cream into a piping bag fitted with a large star nozzle.

Place a cake on a serving platter. Spread a thin layer of cream over the top.

Cover with strawberries, cut side down.

Top with 1/3 of the cream.

Place 2nd cake on top. Cover top and sides with remaining cream. Pipe cream around the edge.

Decorate with remaining strawberries, as desired.

 Recipe Notes:

1. The original recipe calls for 2 cups cake flour. I use a combination of plain flour and cornflour which is a substitute for cake flour because this recipe is my basic vanilla sponge cake recipe and I want to make it using pantry staples. Cake flour is not a staple in my pantry. Cake flour or cornflour + plain flour makes the crumb of cakes more tender and almost "velvety" than just using plain flour.

2. CAKE PAN SIZE: The original Cook's Illustrated recipe says to make this in 3 x 20cm/8" pans or 2 x 23cm/9" pans. If you level off the cake surface, so each layer is neat and flat, then I think 2 x 20cm/8" pans is better, otherwise the layers get too thin. However, if you do not plan to cut the top of the cake to make the surface flat, then you can use 3 x 20cm/8" pans or 2 x 23cm/9" pans.

3. Recipe SOURCE: This is adapted from a Cook's Illustrated recipe. The original recipe is made with just cake flour (see note 1). The butter is chopped into 16 pieces and added in 1 piece at a time. I find it easier to do it in 3 batches and didn't notice a difference in outcome. Also see Note 2 regarding cake pan size.

4. Cream: I know it sounds like alot, but if you want to have cream in the middle, top and sides as well as some to pipe for decoration, you really need this much! If you don't do the piped decorations on top, you can reduce the cream by 1/2 cup / 125ml.

5. STANDMIXER: Even on the lowest speed, there will be some "flour dust" so you will either need to use a guard to stop the flour flying up everywhere or do as per the original recipe and chop the butter into 16 small pieces and add them one at a time, beating for around 1 minute on low speed, increasing to high until it looks like what you see in the video.

link: https://www.recipetineats.com/vanilla-sponge-cake/

**Thursday book recommendation**

 

These are books I’ve read and really enjoyed. Most of what I talk about will probably be paranormal/scifi but not always. Although it’s rare, I do read some contemporary.

 

This week is: The Weight Of It All by N.R. Walker

 

Blurb:

After being dumped by his long-term boyfriend for being overweight, Henry Beckett decides to make some drastic changes. In a vain attempt at getting his boyfriend back, Henry does the most absurdly frightening thing he can think of.

He joins a gym.

Reed Henske is a personal trainer who isn’t sure he’ll ever be ready to date again. He’s sick of guys who are only interested in the perfect body image, never seeing him for who he really is.

As Reed tortures Henry with things like diet and exercise, Henry enamours Reed with recipes and laughter. As the friendship lines start to blur, Henry is convinced there’s no way Thor-like Reed could ever be interested in a guy like him.

Reed just has to convince Henry that life isn’t about reaching your ideal bodyweight. It’s about finding your perfect counterweight.

 

Amazon link: https://www.amazon.com/gp/product/B01LYGV7HD

 

Pucker Up Monday

Welcome to Pucker Up Monday. It's not what you think, lol. Since Mondays do tend to suck, I though I'd try to start the week off right for y'all.

Finicky Friday - PINEAPPLE BBQ BAKED CHICKEN FOIL PACKETS IN OVEN

 

INGREDIENTS LIST FOR THE BBQ CHICKEN IN FOIL PACKS

 4 skinless, boneless chicken breasts

 2 cups pineapple chunks (we recommend fresh, but frozen is fine too)

 1 red bell pepper, diced

 1 green bell pepper, diced

 Coarse salt and fresh cracked black pepper, to taste

For the sauce

 1/2 cup of your favorite prepared bbq sauce

 3 clove garlic, minced (or 2 teaspoons dried garlic)

 1 1/2 teaspoon smoked paprika

 2 tablespoons olive oil

 1 jalapeño, sliced

 2 tablespoons fresh lemon juice

 1 teaspoon dried oregano

 Chopped cilantro, to taste

DIRECTIONS

1. To make the baked chicken foil packets: Pre-heat your oven to 350°F (180°C). Lay four 12×12 inch (30×30 cm) squares of foil out on your work surface. Place pineapple chunks, and bell peppers in the middle of each piece of foil. Season with salt and pepper, then top with each chicken breasts. Season chicken with salt and pepper generously. 

2. In a bowl, combine bbq sauce, olive oil, paprika, minced garlic, lemon juice, oregano, cilantro, and jalapeño. Divide the sauce over each chicken pack and sprinkle with additional chopped cilantro.

3. Fold the foil over the chicken and vegetables to close off the pack, pinch the ends together so the pack stays closed.

4. Transfer the chicken foil packs to a baking sheet and bake for 20-25 minutes or until chicken is cooked through and veggies are tender. When chicken is done, carefully open the foil packs, drizzle with more sauce and broil for 1 or 2 minutes to crisp up the chicken.

5. Serve the baked chicken foil packets immediately, garnished with more cilantro. Enjoy!

Note: If your chicken breasts are too thick, just cut lengthwise to make fillets, they will cook faster.

TIPS FOR THE BAKED CHICKEN IN FOIL PACKS

This easy and healthy recipe transforms chicken into a tasty effortless dinner in a matter of minutes!

 Cooking time can vary based on the size and thickness of your chicken breasts. Ensure the chicken reaches 165°F (74ºC) to be properly cooked.

 If your chicken breasts are too thick, just cut lengthwise to make fillets, they will cook faster.

 If aluminum foil is a concern for you, you can use parchment paper to make the packets. Use a stapler or paperclips to maintain the fold. You can also double the foil with parchment paper on the inside.

 Other vegetables to accompany the baked chicken in foil: Make it low carb with cauliflower, zucchini, or broccoli. OR! Carb it up with potatoes cut into cubes!

WHAT OTHER VEGETABLES CAN WE USE FORT EH BAKED CHICKEN IN FOIL?

If the combo of pineapple and bell pepper is too sweet for your taste, you can keep it low-carb with cauliflower, zucchini, or broccoli instead.

HOW TO MAKE CHICKEN IN A FOIL PACKET

Before adding the chicken, bell peppers, and pineapple, you can either spray the foil with cooking spray or add a small piece of parchment paper into the packet (we know some of us are concerned by the foil making contact with food). When baking chicken foil packets, you’ll want to ensure they’re properly sealed to keep any delicious juices inside and allow them to steam the veggies. To close the chicken foil packet: Start by folding the packet lengthwise and then roll up the ends to create a sealed packet.

HOW AND HOW LONG TO KEEP THE BAKED CHICKEN IN FOIL LEFTOVERS

Discard the foil and transfer the baked chicken and veggies to airtight containers (glass containers preferably). Store in the refrigerator for up to 3 days. Simply reheat the chicken gently in the microwave with a few drops of water to loosen up the sauce.

Link: HTTPS://WWW.EATWELL101.COM/CHICKEN-FOIL-PACKETS-IN-OVEN-RECIPE

Tuesday Teaser

 

“Fucking hell! Dammit, Frost.”

Nicholas chuckled. Yes, he imagined his informant didn’t appreciate the chilliness since he was ectothermic. That’s what he got for smoking. While Nicholas did request this meet, and knew the paranormal waiting for him, he wouldn’t relax his guard. A lax assassin was a dead assassin.

He sniffed the air currents again. Nothing human had been there in a very long time. The only living paranormal inside was who Nicholas expected. Nothing undead lay in wait, either. To him vampires smelled slightly musty with a hint of a moss. And, as odd as it sounded, decaying mushrooms.

Satisfied no one else lurked, he strolled out onto the main floor. Standing in a sliver of moonlight was a tall, muscular man. All around him was rusted machinery and equipment, some of which was broken. Tiles and twisted wires hung from the ceiling. Layers of dust and dirt cover every surface.

“Such a hostile place to do business.”

“It does have a delightful ambiance, does it not?” Nicholas stopped several feet away and glared at the cigarette. “Those are horrible. The scent is atrocious.”

Mick dropped the cigarette on the concrete floor and stomped it out. “Hey, you worry about your vises and let me worry about mine.”

“If only I had vises to worried about.” Nicholas mused. He was certain Mick didn’t hear the sarcasm in his words. “Good to see you, Mick.”

“Ordinarily I would say the same, but”—Mick waved his hand around—"the creep factor here is over the top. Even for you.”

“It was for your safely. You cannot be seen with me right now. You do not want to catch the attention of the one you have information on.”

Mick huffed. “No, no, I don’t. This is some shit, for sure.”

Nicholas studied the man in front of him. Little telltale signs of nervousness caught his attention, and he didn’t think it was because Mick was away from his swamp.

Mick’s heart rate was up, and Nicholas tried hard not to stare at Mick’s neck where his pulse fluttered. Mick was tense, and his breathing was slightly elevated. Something dark moved deep within Nicholas—a need that wouldn’t be denied much longer.

Pucker Up Monday

 Welcome to Pucker Up Monday. It's not what you think, lol. Since Mondays do tend to suck, I though I'd try to start the week off right for y'all.

Finicky Friday - Peanut Butter Dessert Lasagna

 

YIELDS: 8

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 6 HOURS 30 MINS

INGREDIENTS

1 1/2 c. heavy cream

1/2 c. powdered sugar

1 (3.4-oz.) package vanilla instant pudding mix, plus ingredients called for on box

1 (16-oz.) package Nutter Butters

1 (16.3-oz.) jar peanut butter, melted

3 King Size Butterfingers, roughly chopped

1/2 c. semisweet chocolate chips, melted

DIRECTIONS

Make whipped cream: Using a stand mixer with the whisk attachment or hand beaters, beat cream and sugar until medium peaks form, about 3 minutes. Set aside.

Prepare pudding according to package directions.

In an 8"-x-8” baking dish, spread a thin layer of whipped cream. Top with a layer of Nutter Butters and top those with a layer of melted peanut butter, spreading to completely cover cookies. Top with half the vanilla pudding, spreading into an even layer, then half the remaining whipped cream in an even layer; top with half the crushed Butterfingers and drizzle with more melted peanut butter. Repeat layering with remaining Nutter Butters, pudding, whipped cream, and crushed Butterfingers.

Cover loosely with plastic wrap and refrigerate until cookies are soft, 6 hours and up to overnight.

Drizzle with remaining melted peanut butter and melted chocolate, then slice and serve.

Link: https://www.delish.com/cooking/recipe-ideas/recipes/a49509/peanut-butter-dessert-lasagna-recipe/