H.A. Larson's Blog, page 37
March 6, 2018
The Loess Hills National Scenic Byway
Oftentimes, when traveling to and from my beloved Iowa Mountains, I take the scenic route. I take the Loess Hills National Scenic Byway (LHNSB) route, to be exact. Running nearly parallel to the Loess Hills for almost the entirety of their length, this drive is almost as beautiful as hiking in the Hills themselves.
Awhile back, the four of us took a easy hike into Waubonsie State Park. Here's our view from the main Overlook.
I admired the Winter flora and fauna.
Although we took I-29 down to Waubonsie, as is our usual route, we always take LHNSB home. Here we take a bridge over a creek, the Iowa Mountains visible in the background.
One of the farms scattered along the LHNSB.
A meandering view of some farms along the byway.
After we got near the end of our journey along the LHNSB, we made a stop at Bodega Victoriana Winery in Glenwood. We had never been there before but had always wanted to stop. Bodega has good reviews and is part of the Loess Hills District Wine Trail and the Western Iowa Wine Trail. As a frequent traveler within the Iowa Mountains, I've stopped at a few of the Wineries over the years, including the Loess Hills Vineyard, Silver Hills Winery, Sugar Clay Winery & Vineyards, and, now, Bodega Victoriana Winery.
Cocoa the dog.
We were greeted by a few denizens of Bodega: a dog and a cat, namely.
Leon the cat.
I can't wait until Spring is in full bloom and we'll start spending more time in the Iowa Mountains as well as traveling along the LHNSB and the other little byways that run through hill country. There are plenty of places to stop and seasonal events to go to. If you're interested in exactly what these places and events are, you can find that information in the LHNSB link I posted in the beginning of this post.
So, if you ever find yourself over the way of the Loess Hills, take the scenic route. You'll be glad you did.
Awhile back, the four of us took a easy hike into Waubonsie State Park. Here's our view from the main Overlook.
I admired the Winter flora and fauna.
Although we took I-29 down to Waubonsie, as is our usual route, we always take LHNSB home. Here we take a bridge over a creek, the Iowa Mountains visible in the background.
One of the farms scattered along the LHNSB.
A meandering view of some farms along the byway.After we got near the end of our journey along the LHNSB, we made a stop at Bodega Victoriana Winery in Glenwood. We had never been there before but had always wanted to stop. Bodega has good reviews and is part of the Loess Hills District Wine Trail and the Western Iowa Wine Trail. As a frequent traveler within the Iowa Mountains, I've stopped at a few of the Wineries over the years, including the Loess Hills Vineyard, Silver Hills Winery, Sugar Clay Winery & Vineyards, and, now, Bodega Victoriana Winery.
Cocoa the dog.We were greeted by a few denizens of Bodega: a dog and a cat, namely.
Leon the cat.I can't wait until Spring is in full bloom and we'll start spending more time in the Iowa Mountains as well as traveling along the LHNSB and the other little byways that run through hill country. There are plenty of places to stop and seasonal events to go to. If you're interested in exactly what these places and events are, you can find that information in the LHNSB link I posted in the beginning of this post.
So, if you ever find yourself over the way of the Loess Hills, take the scenic route. You'll be glad you did.
March 3, 2018
Coffee Talk: Work, Weekends, and Writing
Good morning, everyone. I've got my coffee in hand, weekend coffee no less. Weekend coffee? Yep. See, I buy standard large containers of coffee grounds to use for the weekdays, but I always keep a nice specialty bag of coffee around that we save for drinking on the weekends. During the week, we're rushed in the morning, but on the weekends we have time to sip and savor. So, I buy special "weekend coffee" for the weekend. Mmmm, delicious.
Work has been crazy-busy for the past few weeks and we're all feeling it. I have Monday off, giving me a three-day weekend, and the four of us are heading South for the weekend. I couldn't be more thrilled to be getting away after a hectic few weeks. We're going to start at my friend Audrey's house in Northern Missouri this afternoon, then head to Kansas City Sunday morning where we will stay until Monday afternoon. What are we going to do? Well, never fear, I'll be posting all about it soon enough.
The House of Vermilion is coming along, albeit kind of slowly. I've been busy like I mentioned, and I'm still getting some research in. It's a process for me this time, more so than before, but I'm up for the challenge. I was ready to step outside of my writing box. I have so many great ideas in my head for stories, that I just needed to start writing them. I think, though, that The House of Vermilion will probably see a Spring '19 release as opposed to Fall '18. I'm just swamped with other responsibilities right now that I don't have as much time to devote to writing. That will change this Summer though when things settle down, and I will be able to devote more time to The Write Life.
Speaking of stories, I just sent out my email newsletter this past Sunday. This newsletter saw the third installment of my short story "The Scream". Originally planned as a four-part series, it's now expanded to five. Why? Well, I simply realized that it was going to take more than four installments to share it all. It's been really great for me to see my newsletter subscribers grow. It means a lot to me that you guys appreciate me enough to subscribe. So, thank you for supporting me. I hope you're enjoying the short story! Depending on the success of "The Scream", I might launch another short story newsletter campaign later this year.
February 27, 2018
Recipe of the Week: Thai Stir Fry
Remember the posts I used to put up about my subscription to Louisville Vegan Jerky? Mmm, I sure do love that jerky! Although I quit the sub awhile back because I just couldn't spare the extra funds, I did use my Amazon Christmas gift card to buy a ten-pack of their Smokey Carolina BBQ flavor (it's my favorite!). It got me thinking about the item used to make the jerky: soy curls. I've heard about soy curls here and there over the years but I have never cooked with them, so I thought maybe it was high time that I bought some.
Man, I didn't know what I was missing! I've made so many good dishes with them recently that they will now be a staple in my house. I've made Beefless Stew, Fried Chik'n Strips, BBQ Soy curls, and my new favorite: Thai Stir Fry. Not only was this dish delicious, but it was healthy and super easy to make. Read on to find out just how easy it is!
Thai Stir Fry Served over Quinoa-Rice Blend
Ingredients:
1/2 head cauliflower, cut up into florets+3 large carrots, peeled and sliced+12 ounces brussel sprouts, cut in half and outer leaves peeled off+2 handfuls (about 2 cups) of snap peas, cut in half+1/2 head onion, cut into large pieces+1/2 pkg soy curls*4 tablespoons olive oil, dividedsalt and pepper to taste1 bottle Thai peanut sauce1 cup rice**1/2 cup quinoa**3 cups water
Instructions:
1. Preheat the oven to 375 degrees.
2. Prepare your vegetables, then dump into a large mixing bowl. Add 2 tablespoons olive oil and some salt and pepper, mixing well.
3. Dump vegetables into a large baking dish, and put into preheated oven. Bake, stirring well once, for 15-20 minutes or until the vegetables are tender. Remove from oven.
4. While the vegetables are roasting, add the grains and water to a saucepan on high heat. When water begins to boil, stir well, turn heat down to simmer, cover pan, and let the grains cook until water has been absorbed, roughly 15 minutes. Turn off heat and fluff with a fork. Cover until ready to eat.
5. While the grains are cooking, add 2 tablespoons olive oil to a dutch oven over medium-high heat on the stove. When oil begins to ripple, add soy curls. Stir occasionally until curls are browned on a few sides.
6. Add half of the Thai peanut sauce and stir to coat well. Add a few tablespoons of water if the consistency is too thick. Turn the heat down to medium and cook until the soy curls have absorbed some sauce. If the curls need more sauce, add the rest of the Thai peanut sauce and a couple of tablespoons of water.***
7. Add the vegetables to the pan with the soy curls, stirring well to coat. Add more sauce or a bit of water if needed.
8. Remove from heat, and serve over rice-quinoa mix.
9. Enjoy!
Notes:
+ You can use any vegetables you want. These were the ones that I had on hand. You should get roughly 8-10 cups of vegetables before baking.
*To use the soy curls, you first have to soak them in hot water for about an hour or longer. When they are rehydrated, drain, and squeeze the excess water out before using.
**Again, you can use any grains you want. I always have these two on hand and they're lovely cooked together.
***You don't want a super-thick sauce. You want a lighter sauce that the curls will absorb some of and leave enough behind to just coat the vegetables. I typically mix the sauce in a bowl with some warm water (just enough to thin it out, about two to four tablespoons, depending on the thickness of the sauce) ahead of time, then pour in the pan as needed. I find that method works so much better. If you want a thick sauce, then by all means make it thick!
Man, I didn't know what I was missing! I've made so many good dishes with them recently that they will now be a staple in my house. I've made Beefless Stew, Fried Chik'n Strips, BBQ Soy curls, and my new favorite: Thai Stir Fry. Not only was this dish delicious, but it was healthy and super easy to make. Read on to find out just how easy it is!
Thai Stir Fry Served over Quinoa-Rice Blend
Ingredients:
1/2 head cauliflower, cut up into florets+3 large carrots, peeled and sliced+12 ounces brussel sprouts, cut in half and outer leaves peeled off+2 handfuls (about 2 cups) of snap peas, cut in half+1/2 head onion, cut into large pieces+1/2 pkg soy curls*4 tablespoons olive oil, dividedsalt and pepper to taste1 bottle Thai peanut sauce1 cup rice**1/2 cup quinoa**3 cups water
Instructions:
1. Preheat the oven to 375 degrees.
2. Prepare your vegetables, then dump into a large mixing bowl. Add 2 tablespoons olive oil and some salt and pepper, mixing well.
3. Dump vegetables into a large baking dish, and put into preheated oven. Bake, stirring well once, for 15-20 minutes or until the vegetables are tender. Remove from oven.
4. While the vegetables are roasting, add the grains and water to a saucepan on high heat. When water begins to boil, stir well, turn heat down to simmer, cover pan, and let the grains cook until water has been absorbed, roughly 15 minutes. Turn off heat and fluff with a fork. Cover until ready to eat.
5. While the grains are cooking, add 2 tablespoons olive oil to a dutch oven over medium-high heat on the stove. When oil begins to ripple, add soy curls. Stir occasionally until curls are browned on a few sides.
6. Add half of the Thai peanut sauce and stir to coat well. Add a few tablespoons of water if the consistency is too thick. Turn the heat down to medium and cook until the soy curls have absorbed some sauce. If the curls need more sauce, add the rest of the Thai peanut sauce and a couple of tablespoons of water.***
7. Add the vegetables to the pan with the soy curls, stirring well to coat. Add more sauce or a bit of water if needed.
8. Remove from heat, and serve over rice-quinoa mix.
9. Enjoy!
Notes:
+ You can use any vegetables you want. These were the ones that I had on hand. You should get roughly 8-10 cups of vegetables before baking.
*To use the soy curls, you first have to soak them in hot water for about an hour or longer. When they are rehydrated, drain, and squeeze the excess water out before using.
**Again, you can use any grains you want. I always have these two on hand and they're lovely cooked together.
***You don't want a super-thick sauce. You want a lighter sauce that the curls will absorb some of and leave enough behind to just coat the vegetables. I typically mix the sauce in a bowl with some warm water (just enough to thin it out, about two to four tablespoons, depending on the thickness of the sauce) ahead of time, then pour in the pan as needed. I find that method works so much better. If you want a thick sauce, then by all means make it thick!
What's Cookin'? Thai Stir Fry
Remember the posts I used to put up about my subscription to Louisville Vegan Jerky? Mmm, I sure do love that jerky! Although I quit the sub awhile back because I just couldn't spare the extra funds, I did use my Amazon Christmas gift card to buy a ten-pack of their Smokey Carolina BBQ flavor (it's my favorite!). It got me thinking about the item used to make the jerky: soy curls. I've heard about soy curls here and there over the years but I have never cooked with them, so I thought maybe it was high time that I bought some.
Man, I didn't know what I was missing! I've made so many good dishes with them recently that they will now be a staple in my house. I've made Beefless Stew, Fried Chik'n Strips, BBQ Soy curls, and my new favorite: Thai Stir Fry. Not only was this dish delicious, but it was healthy and super easy to make. Read on to find out just how easy it is!
Thai Stir Fry Served over Quinoa-Rice Blend
Ingredients:
1/2 head cauliflower, cut up into florets+3 large carrots, peeled and sliced+12 ounces brussel sprouts, cut in half and outer leaves peeled off+2 handfuls (about 2 cups) of snap peas, cut in half+1/2 head onion, cut into large pieces+1/2 pkg soy curls*4 tablespoons olive oil, dividedsalt and pepper to taste1 bottle Thai peanut sauce1 cup rice**1/2 cup quinoa**3 cups water
Instructions:
1. Preheat the oven to 375 degrees.
2. Prepare your vegetables, then dump into a large mixing bowl. Add 2 tablespoons olive oil and some salt and pepper, mixing well.
3. Dump vegetables into a large baking dish, and put into preheated oven. Bake, stirring well once, for 15-20 minutes or until the vegetables are tender. Remove from oven.
4. While the vegetables are roasting, add the grains and water to a saucepan on high heat. When water begins to boil, stir well, turn heat down to simmer, cover pan, and let the grains cook until water has been absorbed, roughly 15 minutes. Turn off heat and fluff with a fork. Cover until ready to eat.
5. While the grains are cooking, add 2 tablespoons olive oil to a dutch oven over medium-high heat on the stove. When oil begins to ripple, add soy curls. Stir occasionally until curls are browned on a few sides.
6. Add half of the Thai peanut sauce and stir to coat well. Add a few tablespoons of water if the consistency is too thick. Turn the heat down to medium and cook until the soy curls have absorbed some sauce. If the curls need more sauce, add the rest of the Thai peanut sauce and a couple of tablespoons of water.***
7. Add the vegetables to the pan with the soy curls, stirring well to coat. Add more sauce or a bit of water if needed.
8. Remove from heat, and serve over rice-quinoa mix.
9. Enjoy!
Notes:
+ You can use any vegetables you want. These were the ones that I had on hand. You should get roughly 8-10 cups of vegetables before baking.
*To use the soy curls, you first have to soak them in hot water for about an hour or longer. When they are rehydrated, drain, and squeeze the excess water out before using.
**Again, you can use any grains you want. I always have these two on hand and they're lovely cooked together.
***You don't want a super-thick sauce. You want a lighter sauce that the curls will absorb some of and leave enough behind to just coat the vegetables. I typically mix the sauce in a bowl with some warm water (just enough to thin it out, about two to four tablespoons, depending on the thickness of the sauce) ahead of time, then pour in the pan as needed. I find that method works so much better. If you want a thick sauce, then by all means make it thick!
Man, I didn't know what I was missing! I've made so many good dishes with them recently that they will now be a staple in my house. I've made Beefless Stew, Fried Chik'n Strips, BBQ Soy curls, and my new favorite: Thai Stir Fry. Not only was this dish delicious, but it was healthy and super easy to make. Read on to find out just how easy it is!
Thai Stir Fry Served over Quinoa-Rice Blend
Ingredients:
1/2 head cauliflower, cut up into florets+3 large carrots, peeled and sliced+12 ounces brussel sprouts, cut in half and outer leaves peeled off+2 handfuls (about 2 cups) of snap peas, cut in half+1/2 head onion, cut into large pieces+1/2 pkg soy curls*4 tablespoons olive oil, dividedsalt and pepper to taste1 bottle Thai peanut sauce1 cup rice**1/2 cup quinoa**3 cups water
Instructions:
1. Preheat the oven to 375 degrees.
2. Prepare your vegetables, then dump into a large mixing bowl. Add 2 tablespoons olive oil and some salt and pepper, mixing well.
3. Dump vegetables into a large baking dish, and put into preheated oven. Bake, stirring well once, for 15-20 minutes or until the vegetables are tender. Remove from oven.
4. While the vegetables are roasting, add the grains and water to a saucepan on high heat. When water begins to boil, stir well, turn heat down to simmer, cover pan, and let the grains cook until water has been absorbed, roughly 15 minutes. Turn off heat and fluff with a fork. Cover until ready to eat.
5. While the grains are cooking, add 2 tablespoons olive oil to a dutch oven over medium-high heat on the stove. When oil begins to ripple, add soy curls. Stir occasionally until curls are browned on a few sides.
6. Add half of the Thai peanut sauce and stir to coat well. Add a few tablespoons of water if the consistency is too thick. Turn the heat down to medium and cook until the soy curls have absorbed some sauce. If the curls need more sauce, add the rest of the Thai peanut sauce and a couple of tablespoons of water.***
7. Add the vegetables to the pan with the soy curls, stirring well to coat. Add more sauce or a bit of water if needed.
8. Remove from heat, and serve over rice-quinoa mix.
9. Enjoy!
Notes:
+ You can use any vegetables you want. These were the ones that I had on hand. You should get roughly 8-10 cups of vegetables before baking.
*To use the soy curls, you first have to soak them in hot water for about an hour or longer. When they are rehydrated, drain, and squeeze the excess water out before using.
**Again, you can use any grains you want. I always have these two on hand and they're lovely cooked together.
***You don't want a super-thick sauce. You want a lighter sauce that the curls will absorb some of and leave enough behind to just coat the vegetables. I typically mix the sauce in a bowl with some warm water (just enough to thin it out, about two to four tablespoons, depending on the thickness of the sauce) ahead of time, then pour in the pan as needed. I find that method works so much better. If you want a thick sauce, then by all means make it thick!
February 24, 2018
First Houses of Hades Cover Reveal!
In looking over the site this morning, I realized that I never did put up a post on Tuesday, which is unusual, but not unexpected. I had a weird week and didn't really accomplish a lot. This was largely due to the fact that I felt a bit off, which means I could have been fighting off sickness. Sickness has been rampant all around me for weeks now so I wouldn't be surprised if that was the reason my week was so lackluster. Anyway, I'm feeling pretty much back to my normal self this morning, and here in awhile, I'll be off to pick up my Bountiful Baskets order.
This morning, then, it's time to reveal the cover for the first book in my trilogy, The Houses of Hades : The House of Vermilion!
Ta da! Pretty cool, huh? I think you're really going to like this series. Unlike my typical paranormal/horror thrillers, this is more of a mythos fantasy story. So, if you're into that kind of story and storytelling, you'll have to check it out when it's released. For now, how about a short teaser?
"Abbadon gazed out over the Valley that cleaved Akeros in half. The blood-red sun hung in the sky like a giant, fiery eye, but it was his eye that kept a watchful one. His massive, black steed, Rah, neigh its approval underneath him. It was his destiny, this, to keep Hades under the control of his master. This was the land of the House of Vermilion, and he was only passing through. He routinely patrolled the landscape of Hades. He’d ride through Vladik, crossing the Styx River into Kadish, before finally climbing over the Alaz Mountains and into Akeros, making sure everything was as it should be along the way. When he was born, his purpose was to be an assassin, an enforcer, a protector, and, later, the Warlord of his Master: his younger brother, Lucius. To this end, he was loyal. He would give his own immortal life for that of his brother if the need should ever arise. He admired no one more. While Lucius’ strength was no match for anyone, he had moments of weakness, and this was where Abbadon was needed.Akeros was his favorite Duchy of Hades. It was less barren than either of the other two, and it was where he could see Juna – the object of his affection. Juna was the only daughter of his nephew Azrahm, the favorite son of Lucius, General of Hades’ army, the Duke of Akeros, and Master of the House of Vermilion. Juna was as cunning as she was stunning, and Abbadon’s desire for her was great. He hoped to make her his bride one day. He knew he could have her if he wanted, but what he really wanted was for her to want him back. He would not force her into marriage with him if it wasn’t what she wanted. While she was flirtatious with him, she had rebuffed anything more than that. It was this flirting, this teasing, that drove him mad. He knew she was toying with his affections, but he loved her all the same. She was still young, and he hoped the folly of youth would give way to the wisdom of age."
Well, what do you think? Let me know in the comments!
I'm getting ready to send out my monthly newsletter, which this month contains the third part of my short story "The Scream". Sign up by end of today and I'll send you the past two installments as well so you can catch up!
This morning, then, it's time to reveal the cover for the first book in my trilogy, The Houses of Hades : The House of Vermilion!
Ta da! Pretty cool, huh? I think you're really going to like this series. Unlike my typical paranormal/horror thrillers, this is more of a mythos fantasy story. So, if you're into that kind of story and storytelling, you'll have to check it out when it's released. For now, how about a short teaser?
"Abbadon gazed out over the Valley that cleaved Akeros in half. The blood-red sun hung in the sky like a giant, fiery eye, but it was his eye that kept a watchful one. His massive, black steed, Rah, neigh its approval underneath him. It was his destiny, this, to keep Hades under the control of his master. This was the land of the House of Vermilion, and he was only passing through. He routinely patrolled the landscape of Hades. He’d ride through Vladik, crossing the Styx River into Kadish, before finally climbing over the Alaz Mountains and into Akeros, making sure everything was as it should be along the way. When he was born, his purpose was to be an assassin, an enforcer, a protector, and, later, the Warlord of his Master: his younger brother, Lucius. To this end, he was loyal. He would give his own immortal life for that of his brother if the need should ever arise. He admired no one more. While Lucius’ strength was no match for anyone, he had moments of weakness, and this was where Abbadon was needed.Akeros was his favorite Duchy of Hades. It was less barren than either of the other two, and it was where he could see Juna – the object of his affection. Juna was the only daughter of his nephew Azrahm, the favorite son of Lucius, General of Hades’ army, the Duke of Akeros, and Master of the House of Vermilion. Juna was as cunning as she was stunning, and Abbadon’s desire for her was great. He hoped to make her his bride one day. He knew he could have her if he wanted, but what he really wanted was for her to want him back. He would not force her into marriage with him if it wasn’t what she wanted. While she was flirtatious with him, she had rebuffed anything more than that. It was this flirting, this teasing, that drove him mad. He knew she was toying with his affections, but he loved her all the same. She was still young, and he hoped the folly of youth would give way to the wisdom of age."
Well, what do you think? Let me know in the comments!
I'm getting ready to send out my monthly newsletter, which this month contains the third part of my short story "The Scream". Sign up by end of today and I'll send you the past two installments as well so you can catch up!
February 18, 2018
Finding Myself After All These Years
The past year proved to be the most monumental year of my life. The most significant thing being that I found myself. Finally, after forty-five years of wandering without a lot of direction - trying to find my place in the world - I've arrived.There are more than a few reasons why it took me so long, and it all started in my youth. I was carefully (albeit lovingly and with the best of intentions) sheltered from the world. When I was nineteen, I moved out on my own, but I was completely unprepared to deal with an adult life. Now, I'm sure most kids feel this way when they are thrust out from the safety net of their parent(s), but I was especially so.
I tried living in an apartment in town, but I barely made enough money to pay the rent, and my furniture was a twin mattress & box spring, along with whatever was left there by the previous tenant. This amounted to an old couch. I found a large industrial wire spool in the back storage area that I used for a kitchen table, but I had no chairs and no food to eat anyway. I hated it.
I floundered quickly and decided maybe college was a better option for me. I tried a year at NWMSU, but only partied and never went to class, so I flunked out. I came back home, just as lost as before, but with a few friends that I still have to this day.
My closet friend from high school lived a few towns over from my Dad's house, where she lived with her husband and small son and offered to let me come live there long enough to get off my feet. I managed to get a job, and eventually moved into my own place. Again, I was completely clueless and spent the next several years in a pattern of screwing it all up, moving somewhere different, partying my ass off, repeat.
Eventually, after going through this crappy pattern one too many times, I decided to give college another try. After a successful semester at the satellite campus of a community college in my town, I moved two hours away to live with my maternal grandmother who lived in the town where the main campus was. She had an upstairs that served as a bedroom and living room for me (rent free) and I worked part-time, went to college full-time, but still had a lot of fun partying my ass off. I graduated with honors and a tiny human growing in my belly.
I took my boyfriend and myself back to Missouri where I settled into a somewhat domestic life of raising a baby, taking care of a home, and going to college full-time at Mizzou. The relationship was crap, right from the start, so a week before I was set to graduate, I had to flee my home. My story then picks up in this blog post I wrote a few months back.
I've lived here in Omaha for the past fifteen years now, and it's here where I finally eased myself off of the old cycle and truly grew up. After I hit 40, I really matured, figured out who I was, and everything else kind of fell into place. It's no surprise, then, that between 40 and 45 I was feeling a bit desperate to accomplish all the things. I have a lot of catching up to do, after all. I finally calmed that crazy urge to bring the future to the present, and I've decided that making plans for the future is the way to go, because it takes time to bring a good plan together.
While I could mourn the years I've lost - and I have - I wouldn't change a thing. I have two kids that mean everything to me and if my destiny would've been different...I wouldn't have them, and I can't imagine a life without them. Instead, I'm focusing on those plans I mentioned and living my life to the fullest until then.
My time is coming. I'll be ready.
February 13, 2018
The Dead of Winter
It's been a busy and productive few weeks for me as I've been working hard for the organizations I'm involved with, taking care of regular life, working at my job, and developing/writing The Houses of Hades . This renewal of productively comes on the heels of a solid month and a half of Winter doldrums (which I talked about in my last post). I know some of it is probably hormones (I'm moving towards "the change"), but a lot of it is just Winter.
Growing up in the Midwest, I am no stranger to Winter, and when I was a kid I loved it. I would play with my friends for hours in the snow building snow forts and sledding. It was just a part of growing up. That love never waned as I moved into my adult years. There was nothing I loved more than wearing warm coats, pretty scarves, and wearing my favorite jeans & long shirts. Over the past decade, however, the tide has shifted.
At first it was a just a sense of unpleasantness that arrived after about a month of frigid temps. This was still true to an extent this year, as back in December I was lamenting that Winter hadn't arrived. But during this holiday season, I realized that I'm starting to actually dread it. At first, I like it. The snow is pretty, it covers up the bareness of nature making for a nice change of scenery, but, honestly, that feeling only lasts for a short while. Then, once that newness has quickly worn off, I seem to plummet into a mild, seasonal case of the blues.
That case of the blues really hampers my drive, my creativity, and my productiveness in general. I had lofty goals when the new year rolled around, but I never really followed through with any of them until the last two weeks, and the last week in earnest. I've really been getting my house in order, taking care of projects, getting back in the saddle with my health, and working hard...it's a good feeling.
However, while I feel good about my accomplishments as of late, I realize that maybe I'm not the Winter person I thought I was, or maybe just not the Winter person I used to be. I'm sure I'll have another set of blues to deal with before Spring comes, and hopefully I can stay ahead of it. There's nothing I hate more than feeling useless. I think that someday, when I move away from here, I'm going to have to live somewhere warmer.
I hope you're staying warm, my friend.
H.A.
February 11, 2018
A Big Announcement
I have an exciting announcement to make: I'm writing a trilogy!Not too long ago, I talked about how I wasn't really feeling the new book I had started so decided to put it on hold until a later date. I also talked about how I felt called to work on a trilogy I had already sketched out in some fair detail. It's called The Houses of Hades , and I'm working on it in earnest. I'm hoping to have the first in the series - The House of Vermilion - out in late Fall or early Winter of this year.
This trilogy of tales will be different than the thrillers I have been writing. This is more of a fantasy series and takes my readers behind the mythos of good and evil, putting faces to them and, in the process, maybe realizing that not everything is as it seems. You'll also be reintroduced to Cazhir, a character from my book The Box .
It's an exciting time for me! I can really tell how far I've come as a writer, and I'm looking forward to unveiling this to the world. In the next month or two, I'll be making a trailer or two, giving you teasers, and unveiling the cover. Mark your calendars and stay tuned!
February 10, 2018
A Perfectly, Lovely Saturday
As I sit here this Saturday morning, a cup of warm coffee in my hand, staring at the snow-covered landscape out my window, I'm thinking about last Saturday. Between all the bleak, cold, rainy (yes, rainy), and snowy days over the past month, we've had a couple of really nice days. It's typical of the Midwest, really, for this to be the case, so none of us were surprised to see a 50-degree day last weekend sandwiched between two cold ones.
I have been fully enveloped in the Winter doldrums, so I wasn't about to let a nice day slip through my fingers. Off we went, then, last Saturday to one of my favorite haunts: Neale Woods.
It was relatively dry, maybe about 70%, which is great for walking in the woods. Wet forests make for hard trekking. I was also in possession of my brand new smartphone. I had dropped my old Galaxy S4 (hehe) and the screen quit working, so it was a good excuse to upgrade. I now own the Galaxy S7, and, man, does it take amazing pictures! I didn't even have to filter any of these.
The first pic is Nature Girl walking along the beginning trail moving North from the old Nature Center. This pic is NG and my husband on the viewing platform.
Neale Woods sits in the Ponca Hills, which rest on the Eastern edge of Nebraska. Standing on the platform, you have a clear view over to the Iowa Mountains (a.k.a. Loess Hills) which sit on the Western edge of Iowa.
You can see the Iowa Mountains in the background under the gorgeous cloud-filled sky. What a view!
This building here on the left is the old Millard Observatory. It used to be in operation until 2013, and to this day I regret never dragging myself here one evening to see the stars.
I love hiking in the Winter months when I'm able. Most people see a barren forest and see no beauty, but I always see beauty in the forest, no matter what the season.
Besides, look how far you can see into the woods without the foliage getting in the way.
A hint of green moss on this old tree contrasts with the bit of snow off to the left.
Winter trees leave an unobstructed view across the Ponca Hills to my beloved Iowa Mountains.
As we were sadly departing, I snapped this last perspective shot of the old education seats near the parking lot. You can also spy the ever-cool pagoda birdhouse. These seats, as well as the birdhouse, are just ghosts now.
While Fontanelle Association puts the bulk of their money into Fontanelle Forest, they still maintain Neale Woods enough to keep it usable. No matter to me, it will always be my favorite place to hike here in the Omaha metro, and I hope it stays open to the public forever.
February 6, 2018
Latest Libations: 11th Edition
What brews have I been trying lately? Read on to find out.
I've said it before - plenty of times - and I'll say it again: Boulevard never does me wrong. This special Tasting Room brew was in one of their special 12-packs. This Pale Ale incorporates crushed oats in the mash process for a dry, earthy flavor that makes for a great sipping beer.
Another Boulevard offering, American Kolsch is a Golden Ale. Reminiscent of a Pilsner, this delicious beer is golden in color and big on taste.
Deschutes Jubelale is a Winter Ale. Winter Ales are beers that are brewed strong and incorporate spices and other bold flavors, perfect for cold nights. I've had some good Winter Ales before, but this one is different than a lot of the regular Spiced ones I've had. This one has more of a cocoa-coffee taste, and I wasn't a big fan.
Empyrean Brewing Co, right here in Nebraska, has finally set the bar high. This amazing Pitched Blue Black & Blueberry Ale is one of my new favorites. Bold on taste, perfectly flavored with fruit, and just a hint of sweet, I could drink this beer all day. Highly recommended!
Infusion's Gingerbread Vanilla Bean Blonde is a Christmas take on their standard Vanilla Bean Blonde. While the standard VBB is quite delicious, this one was just all right. I usually like Gingerbread and an occasional gingerbread drink, but this one wasn't too exciting. I think it was just too much going on in one drink. If you like gingerbread though, you'd like this drink.
That's a few of the brews I've tried lately. How about you? What beers have you been enjoying?
I've said it before - plenty of times - and I'll say it again: Boulevard never does me wrong. This special Tasting Room brew was in one of their special 12-packs. This Pale Ale incorporates crushed oats in the mash process for a dry, earthy flavor that makes for a great sipping beer.
Another Boulevard offering, American Kolsch is a Golden Ale. Reminiscent of a Pilsner, this delicious beer is golden in color and big on taste.
Deschutes Jubelale is a Winter Ale. Winter Ales are beers that are brewed strong and incorporate spices and other bold flavors, perfect for cold nights. I've had some good Winter Ales before, but this one is different than a lot of the regular Spiced ones I've had. This one has more of a cocoa-coffee taste, and I wasn't a big fan.
Empyrean Brewing Co, right here in Nebraska, has finally set the bar high. This amazing Pitched Blue Black & Blueberry Ale is one of my new favorites. Bold on taste, perfectly flavored with fruit, and just a hint of sweet, I could drink this beer all day. Highly recommended!
Infusion's Gingerbread Vanilla Bean Blonde is a Christmas take on their standard Vanilla Bean Blonde. While the standard VBB is quite delicious, this one was just all right. I usually like Gingerbread and an occasional gingerbread drink, but this one wasn't too exciting. I think it was just too much going on in one drink. If you like gingerbread though, you'd like this drink.
That's a few of the brews I've tried lately. How about you? What beers have you been enjoying?
