Kathleen Rowland's Blog, page 24

People craft– taking care of yourself

You’ve probably heard the term social capital.  It’s a new name for the old idea of contributing to your locale or wherever you find yourself– your neighbourhood, clubs or the church where you belong.  I feel the benefit of doing nice things for others or just engaging them in friendly conversation is the way to get along better.  Yesterday we hosted a Christmas Brunch at our house.  Old neighbors (from Soaring Hawk) and new neighbors (on Nighthawk) and friends from church stayed most of the day! My husband Gerry and I were exhausted but knew our efforts were worth it.  Neighborhoods function better when people know each other.  It’s easier to work out problems between friends.

We served crepes, quiches, frittatas, fruit salad, coffee, tea, orange juice and an assortment of holiday quick breads.  Daughter Janice made the crepes!

Wordsmith– I also review books from favorite authors

Talented writer Suz deMello is delighted to be a part of the eighth What to Read After Fifty Shades of Grey boxed set, which includes squirm-inducing, edgy erotic fiction.  Her fictionalized memoir is part of this set.

Here is Suz deMello’s sizzler:

One woman’s journey into the contemporary kink underworld, Perilous Play is Suz deMello’s explosive personal account of her experiences with BDSM. Engaging and honest, this groundbreaking memoir will grab you and never let you go.

 

 

Excerpt:

He hooded me and draped me over a hassock in the living room. The fire was blazing; though I wasn’t drunk, I was pleasantly mellow and immediately became aroused by the position. I love being taken on my hands and knees, and the hassock was even better, because it supported my weight. I just lay there and relaxed.

Then he wrapped cuffs around to my wrists and ankles, hogtied me and gagged me.

And did I mention I was naked?

I don’t remember everything that went on. That’s the funny thing about such intense sex. It’s completely mind-bending. With perspective and research, I now know that the intensity of the sex releases oxytocin, a “feel-good” hormone that has amnesiac properties. It contributes to forgetfulness.

Unfortunately, another effect of oxytocin is bonding—in fact, it’s referred to as “the bonding hormone.” Though I did not know it and certainly didn’t consent, I was involuntarily becoming bonded to Trapper Hart.

Here’s where you can buy this excellent boxed set:

Kindle US – http://amzn.to/1BS3Q3L Kindle UK – http://amzn.to/1zHXlM5 iTunes – http://bit.ly/1zHXjnr Nook – http://bit.ly/1BS3Q3N

Kobo – http://bit.ly/1yvWnBC

About Suz deMello:

Best-selling, award-winning author Suz deMello, a.k.a Sue Swift, has written seventeen romance novels in several subgenres, including erotica, comedy, historical, paranormal, mystery and suspense, plus a number of short stories and non-fiction articles on writing. A freelance editor, she’s held the positions of managing editor and senior editor, working for such firms as Totally Bound and Ai Press. She also takes private clients.
Her books have been favorably reviewed in Publishers Weekly, Kirkus and Booklist, won a contest or two, attained the finals of the RITA and hit several bestseller lists.

A former trial attorney, her passion is world travel. She’s left the US over a dozen times, including lengthy stints working overseas. She’s now writing a vampire tale and planning her next trip.
–Find her books at http://www.suzdemello.com

–For editing services, email her at suzdemello@gmail.com

–Befriend her on Facebook: http://www.facebook.com/suzdemello

–She tweets @Suzdemello

–Pinterest: http://www.pinterest.com/suzdemello/

–Goodreads: http://bit.ly/SuzATGoodreads

–Her current blog is http://www.TheVelvetLair.com

People craft– taking care of yourself

Have trouble getting your motor running in the morning?  Fall into an energy slump before lunch?  Hit the wall in the afternoon? Zone out once you get home?  No matter when your most tired time of day is, researchers have uncovered the easiest way to boost your pep when you need it. The key, of course, is to get a good sleep.  This finding supports a good sleep: eating at regular times!  The same body clock regulating eating times is also sleeping time!  From British research, having breakfast, lunch, and dinner and snacks at specific times keeps you on a sleep schedule. You’ll get drowsy before bedtime and sleep all night!

The best sleepers keep to diets low in saturated and dairy fats, confusing your body clock.

Places– of Charm

Besides holiday lights and decorating inside the house, I like embellishing our walkway to the front door.  For our Christmas brunch, an outdoor arrangement is welcoming.

Eat– for Good Health

Today I’m posting another recipe which I’ll serve at our Christmas Brunch this coming Sunday. This is a low calorie Garden Vegetable Quiche recipe which can put served with a crust if desired.  The photo is courtesy of Randy Major.

Ingredients:

1 1/2 cups egg substitute

3 large eggs

1 1/2 cups (6 ounces) shredded reduced-fat extra sharp cheddar cheese, divided

1 ½ cups, 6 oz, shredded reduced fat Monterey Jack Cheese

1/2 cup 1% low-fat milk

1/2 cup all-purpose flour (about 2 1/4 ounces)

1 teaspoon baking powder

1/2 teaspoon salt

1 (16-ounce) carton fat-free cottage cheese

Cooking spray

4 cups sliced zucchini (about 4)

2 cups diced potato with onion (such as Simply Potatoes)

1 cup finely chopped green bell pepper (about 1)

1 (8-ounce) package pre-sliced mushrooms

1/2 cup chopped fresh parsley

2 tomatoes, thinly sliced

Preparation

Beat egg substitute and eggs in a large bowl until fluffy. Add 3/4 cup cheddar cheese, 3/4 cup Jack cheese, milk, flour, baking powder, salt, and cottage cheese.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add zucchini and the next 3 ingredients (through mushrooms); sauté for 5 minutes or until tender. Add the zucchini mixture and parsley to egg mixture. Pour mixture into a 3-quart casserole dish coated with cooking spray. Top with the remaining 3/4 cup cheddar cheese and 3/4 cup Jack cheese. Arrange tomato slices over cheese. Bake at 400° for 15 minutes. Reduce oven temperature to 350° (do not remove dish from oven), and bake for 35 minutes or until lightly browned and set.

Wordsmith– I also review favorite authors

Today I’m blogging about a short story by one of my favourite authors, Suz deMello.  It’s in the Naughty List, a boxed set!

A group of talented authors created the Naughty List to warm up your chilly winter nights. It’s available now! And there’s a Rafflecoter giveaway—deets below.

The Naughty List is far from your usual vapid fare about kissing under the mistletoe and random sex at office Christmas parties. No–we have stories from the steamiest erotica to the most heart-warming happily ever after. We have medievals and futuristics,  ménages and committed couples rediscovering love. You want romance? You want hot sex? We have it all.

Here’s the 4-1-1 about Viking in Tartan, a medieval romance from the Highland Vampires series…A Viking raider brings change to little Clan Kilbirnie, especially to the chieftain’s daughter Rhona.

You will love the following excerpt–

He kissed her neck, feathering his tongue over the sensitive skin, and all conscious thought fled. She gripped his shoulders, then stroked them, admiring his strength, a contrast to his sweet, sweet kisses.

Her body was heating, tingling, sizzling, and she wanted to touch herself the way she did when she was alone at night, but… Wasn’t that wanton? Would he cease to treat her kindly if he knew the desires that drove her?

He lifted his head. “Touch yourself. Touch yourself in whatever way feels good to you.”

She inhaled a startled breath.

“Aye,” he said. “’Tis all right. Do it.”

She kissed him and dropped a hand to her quim. ’Twas damp and needy, and she couldna resist pushing in one finger, then two, moaning.

“Aye,” he whispered. “Are you ready?”

“I… Should we?”

“You’re asking me?” He laughed.

“Truly, sir, I ken not what I should do.”

He pulled away and regarded her, his expression thoughtful, and rubbed his chin. “What troubles you, Mistress Rhona?”

“I, er… I ken that a man will reject used goods. That the Bute would reject me as would every other well-born man because I am with ye tonight.” She rose and picked up her shift. “But what if ye should do the same?”

He shook his head. “I will not.”

She pressed her lips together. Well she knew the ways of men, having seen more than one lass broken-hearted by a lad’s inconstancy. “I should go.”

“Is that what you truly wish?” He fixed her with those eyes again, those impossibly deep, soulful eyes.

Caught in their spell, she sank to her knees before him. “Nay,” she whispered.

Like what you read? Get it here:

Amazon: http://indi.uno/1taThiO

iTunes: http://tinyurl.com/nogyvpe

Kobo: http://store.kobobooks.com/en-US/ebook/naughty-list-2

Google: http://tinyurl.com/nqdnq3k

About Suz deMello:

 

Best-selling, award-winning author Suz deMello, a.k.a Sue Swift, has written seventeen romance novels in several subgenres, including erotica, comedy, historical, paranormal, mystery and suspense, plus a number of short stories and non-fiction articles on writing. A freelance editor, she’s held the positions of managing editor and senior editor, working for such firms as Totally Bound and Ai Press. She also takes private clients.

Her books have been favorably reviewed in Publishers Weekly, Kirkus and Booklist, won a contest or two, attained the finals of the RITA and hit several bestseller lists.

A former trial attorney, her passion is world travel. She’s left the US over a dozen times, including lengthy stints working overseas. She’s now writing a vampire tale and planning her next trip.

–Find her books at http://www.suzdemello.com

–For editing services, email her at suzdemello@gmail.com

–Befriend her on Facebook: http://www.facebook.com/suzdemello

–She tweets @Suzdemello

–Pinterest: http://www.pinterest.com/suzdemello/

–Goodreads: http://bit.ly/SuzATGoodreads

–Her current blog is http://www.TheVelvetLair.com

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Eat– for Good Heath

As promised yesterday, I am posting recipes I’ll serve at our Christmas Brunch on Sunday morning, December 7th. I When guests come to our house, I don’t serve heavy calorie-dense food. The Frittatta recipe is from Food Network, and the photo below is courtesy of Antonis Achilleos

Ingredients
1 red bell pepper
4 tablespoons extra-virgin olive oil
1 bunch scallions, sliced
1 5 -ounce package baby spinach
Kosher salt and freshly ground pepper
8 large eggs
4 tablespoons whole-wheat breadcrumbs
1/2 cup crumbled  low fat feta cheese
Directions
Preheat the oven to 450 degrees F. Place the bell pepper directly on a stovetop gas burner over high heat and char on all sides, turning with tongs, about 5 minutes. (If you don’t have a gas stove, do this on a baking sheet under the broiler.) Transfer the pepper to a medium bowl, cover tightly with plastic wrap and let sit 10 minutes.

Meanwhile, heat 2 tablespoons olive oil in a medium nonstick ovenproof skillet over medium-high heat. Add the scallions and spinach and cook, stirring, until wilted, about 4 minutes. Stir in 1/2 teaspoon salt, and pepper to taste; remove from the heat. Whisk the eggs, 2 tablespoons breadcrumbs, 3/4 cup water and 1/2 teaspoon salt in a large bowl. Add the egg mixture and feta to the skillet and stir to combine. Sprinkle with the remaining 2 tablespoons breadcrumbs. Transfer the skillet to the oven and bake until the frittata is set and the top is golden, about 15 minutes.

While the frittata is cooking, peel off the skin from the roasted red pepper with your fingers. Cut the pepper in half, discard the seeds and slice into strips. Toss with the remaining 2 tablespoons olive oil, and salt and pepper to taste in a bowl. Slide the frittata onto a serving plate and cut into wedges. Serve with the roasted pepper.

Photograph by Antonis Achilleos

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spinach-and-feta-frittata-recipe.html?oc=linkback

Eat– for Good Health

On Sunday, December 7th, we are having a Christmas Brunch from 11 am to 1:30 at our home.  We’ll serve crepes, quiches, frittatas, O.J., coffee, and tea.  I sent out 27 invitations to neighbors from our old neighborhood and new neighborhood.  We moved here a year and a half ago from the south end of Woodbridge to the north end.  Today I have taken down the abundance of Thanksgiving decorations and will have a week to decorate for Christmas.  Below is my recipe for crepes which I’ll serve with low-fat whipped cream and berries.

Ingredients
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Directions
In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.

Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

People craft– taking care of yourself

Happy Thanksgiving!  If you’re cooking, today is particularly hectic.  All worth it!  Be nice to all your relatives!

    

Eat– for Good Health

In anticipation of Thanksgiving tomorrow, I am preparing the dough for scones.  Scones are best eaten the day they’re baked. Before baking I’ll brush frozen scones with buttermilk, sprinkle with sugar, and bake at 375 degrees for 25 minutes.  I’m inspired to makes these because my heroine, Amy Kintyre, in my work-in-progress makes them!

Ingredients:

3/4 cup plus 1 tablespoon buttermilk
1 large egg
2 cups all-purpose flour (spooned and leveled), plus more for work surface
1/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into small pieces
2/3 cup dried currants or cranberries
“Sanding” sugar (optional)




Preheat oven to 375 degrees. Whisk together 3/4 cup buttermilk and egg. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
With a pastry blender or two knives, cut butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Stir in currants. With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)
Transfer dough to a lightly floured work surface and pat into a 6-inch circle. Cut into 6 wedges and transfer to a parchment-lined baking sheet. Brush tops with 1 tablespoon cream and sprinkle with sanding sugar, if desired. Bake until golden, 16 to 18 minutes, rotating sheet halfway through.