Fun Summer #Dessert #recipe from @DominiEastwick @WiccanHaus

from Dominique Eastwick

Here's a fun summer dessert children of all ages will love. I serve this in the backyard from a clean Tonka truck. The kids love it.

Dirt Dessert

1 lb. of Oreo’s
2 packages vanilla INSTANT pudding
2 cups milk
8oz. cream cheese, softened
12oz. Cool Whip, thawed
Gummy Worms, optional

Crush Oreo’s and set aside.

Mix together pudding, milk, cream cheese, and cool whip.

Layer the cookies and mixture in a deep bowl, starting and ending with the Oreo's. Chill overnight.

Hints:
Use white chocolate pudding instead of vanilla.
Use paper cups, sand buckets, and toy dump trucks for layering to add to the fun.

How about a hot read while the cake cools?

The babies are coming… the Wiccan Haus will never be the same.

Things are not as calm at the Wiccan Haus as they usually are. The impending birth of Dana and Rekkus’ cubs has everyone on edge. The last thing anyone wants or expects is a series of uninvited guests.

Ashlynn Stone hasn’t spoken to her sister Dana since she left for the Wiccan Haus over a year earlier. But when a fluke accident on the fashion runway forces her to seek the healing of the Wiccan Haus, she has no choice but to pack her bags and take the ferry to the island with her family in tow.

Shadedor has been sent to the Wiccan Haus to assess the situation. But he soon finds more than he expected. His soul mate in need of healing. Can he negotiate the issues of the Wiccan Haus and overcome the walls Ashlynn has built to protect herself.

As the Haus prepares for the biggest event since it opened, can the siblings find harmony and manage to do what they do best, heal those in need? Or is it too much for them to take?

Welcome back to the Wiccan Haus.

EXCERPT
He walked. This morning, he had been right next to her, and there had been constant contact. Now they would appear to anyone passing to be complete strangers. “You want to tell me what is going on?”

“We are attempting to remove all stress from your life in hopes of easing the headaches.”

“No, with you. If you would prefer to be elsewhere, I can go back to my room and lie down.”

He stopped. “There is nowhere I would rather be.”

“Then why are you acting like I have the plague? Was it the kiss earlier?”

“I overstepped my boundaries this morning. I should not have done so.”

“Do you regret it?”

“I am assisting the staff here in your healing. It is inappropriate for me to come on to you.”

“Are you on staff here?”

“No.”

“That settles it.” She smiled. Closing the distance between them, she wrapped her arms around his neck. “I do not know what is going on, but I do know my pain and fears ease when you are near. I don’t claim to understand how you discern all you do, but I am starting to see things here aren’t always black and white, and sometimes I have to have faith and trust.”

After a brief second of him standing as still as a statue and her wondering if she read too much into this morning’s embrace, he relaxed. His arms snaked around her, pulling her against his hard body. His mouth came down on hers begging her to open for him, demanding she submit to his kiss. She might have started this dance, but he would damned well be leading it.

BUY LINKS
Amazon - Decadent Publishing

Award-Winning author Dominique Eastwick currently calls North Carolina home with her husband, two children, one crazy lab and one lazy cat. Dominique spent much of her early life moving from state to state as a Navy Brat. Because of that, traveling is one of her favorite pasttimes. When not writing you can find Dominique with her second love…her camera.

Learn more about Dominique Eastwick on her website, blog, and Amazon author page. Be sure to join her Newsletter for up to the minute info on new releases, contests, and more.

Stay connected on Twitter, Tublr, Tsu, and Pinterest.

Fresh Fruit Dessert with Pound Cake: Summer #recipe from @EMMAJLANE

Guest Post by Emma Lane

Company coming for a cook out? You want to be a part of the party so what’s for dessert? This “whip it together” is perfect for warm summer nights when you just got back from the Farmers’ Market and company is due in the door shortly. Fast cooking is my very favorite way to prepare a meal. I always want to be in on the fun and not in the kitchen.

Fruit options: Almost any good fresh fruit, but you can change the theme by choosing what kind of fruit. For example Hawaiian Fruit Dessert: papaya, banana, pineapple, and kiwi fruit.
High Summer Fruit Dessert: Peaches, blueberries, strawberries, raspberries, small cubes watermelon.
All combinations are wonderful; it’s fun to invent your own.

Fresh Fruit Dessert with Pound Cake

Fresh fruit, chopped—one cup for every guest and two more for good measure
½ cup lemon juice, bottled juice is fine
2 small containers of yogurt, your choice of fruit flavor or plain, I prefer the creaminess of Greek.
¾ cup granulated sugar
½ cup lemon juice
1 tbsp. chopped mint, optional
1 cap vanilla flavoring added to ¼ cup water
1 frozen Sara Lee pound cake which you just took out of your freezer in case you had to whip up a dessert at the last minute
Whipped cream from a can or vanilla ice cream

So four for company? Carefully chop 6 cups of fruit. Stir in lemon juice. Fruit can be prepared the night before and refrigerated.

Blend sugar, lemon juice, mint, vanilla water to chopped fruit. Gently stir so as not to tear the fruit apart. Fold yogurt carefully into fruit. Refrigerate until ready to serve.

Slice the cake just before serving and lay on your prettiest dessert saucers (or paper plates). Spoon the fruit over the cake slices. Add generous dollops of whipped cream or a small scoop vanilla ice cream.

Voila! Now grab a glass of wine and join that lively party on the patio. You are a culinary genius.

During the 1800’s this type dish would be only one of several “removes” served at a large house party during an elegant summer supper while the guests conversed wittily with their table companions. Elizabeth had been a young girl in her first introduction to company when she fell in love with a handsome man known to her only as Richard. Thus begins a tale of romance enjoyed, gone awry, suffered and finally won. Here’s a little from my recent Regency Romance release with Elisabeth and Richard.

Elisabeth is a lively young lady ripe for adventure. She’s lived the sheltered life of the privileged during the Regency era of the 1800’s and is on the cusp of entering society when she joins her older sister at a house party. On the enormous estate in the spreading mansion of a duke, she mistakes her host for the fat squire down the road. Thus begins an adventure which is against all her training. She knows her mother would not approve. Was that half the intrigue of meeting a stranger in private?

The handsome but incognito Richard Hawlester, Duke of Roderick, weary of toad-eating house guests, engages in a serious flirtation with young Elisabeth Barrows, who is primed for an exciting adventure. Mistaking the fat squire for the duke, she holds her secret relationship with a man known only as Richard, Nobel Rescuer, close to a tender heart while discovering love for the first time.

Elisabeth’s trust seems irrevocably lost when the duke’s actual identity is revealed. Realizing his mistake, Roderick begins an earnest, dangerous, and often hilarious campaign to convince her of his love. Elisabeth ponders whether true love can overcome the loss of trust between two people, even as danger presents in the guise of a vile, undesirable suitor, while a wicked assassin makes an attempt on the life of the duke. Trust broken can never be regained, or can it?

What does one wear to a secret assignation?” she wondered, smoothing her gown. When her maid entered the room, Elisabeth dismissed her with the same excuse of a headache. She actually made ready to put her head on her pillow until the maid left. She laughed quietly to herself and felt somewhat guilty. It was almost impossible to stay still with her heart thumping hard in her chest. After waiting for what seemed to be hours but was in reality mere minutes, she sat up and smoothed her hair, despairing of the wisps of curls that always escaped her efforts to tame them.

The guests were gathered in the front parlor, but she peeked carefully out the door just in case. She would make her way by the back stairs, which she hoped would lead her to the garden. Quickly she descended and stepped, as she suspected, directly into the beginnings of the garden. Statues of various gods loomed whitely in the twilight. The tinkle of running water alerted her of the nearness of a small frog pond. She knew her way from there and walked confidently forward. She almost screamed when an arm reached out and encircled her waist.

“Shhh…little one. It is only I, Richard, your Noble Rescuer.” He laughed softly and rubbed his face gently in her hair as he held her close. She twisted around to look up into his eyes but could not read his thoughts in the dim light. He released her and caught her hand, pulling her gently with him around the hedge and back to that private floral bower, borrowed once more from their host.

At his urging, she settled on a white garden bench which nestled against a flowering vine. Heady night fragrances enveloped her as she looked up into the handsome face of her friend. He gazed back at her but then paced a step or two back.

“I have things to say, sweetness. Please do not be upset when I use words I know are improper. Let us be two different people for tonight. What say you?” He stepped closer, but still did not join her on the bench.

Elisabeth waited for what she knew not. She was content to be this close to one for whom she had such feelings. She nodded. Why did she trust him so implicitly? She only knew she did. Perhaps it was because she enjoyed an enchanted night in a magic room with a handsome man who called her pet names. This was not real life, but she could not give up the thought that magic existed, especially for those who were in love. Surrounding her was a fairy garden which glowed with moonlight under the watchful eyes of stone guardians. Perhaps they came to life when the sunlight faded?

She inhaled sharply and clasped her hands together in her lap when he settled himself on the bench, their shoulders touching. His unique scent wrapped around her, causing her head to spin with excitement. As he turned toward her, he reached out with his arm, first touching her shoulder with his hand, and then folding around it. She did not stop herself from leaning toward him, although briefly she did try. The prickling of her conscience was like a buzzing, annoying gnat she could easily dismiss. Elisabeth was mesmerized by an intoxicating spell she never wanted to end. Richard leaned closer pulling her gently forward.

BUY LINKS
Amazon - Wild Rose Publishing

Emma Lane is a gifted author who writes under several pen-names. She lives with her patient husband on several acres outside a typical American village in Western New York. Her day job is working with flowers at her son’s plant nursery. Look for information about writing and plants on her new website. Leave a comment or a gardening question and put a smile on Emma's face.

Stay connected to Emma on Facebook and Twitter.

A Tasty Memory from Home @sharonledwith #soup #recipe

by Sharon Ledwith

When I began writing The Last Timekeepers Time Travel series, I wrote it with the intention of creating a nostalgic, good old days feeling to take tweens and teens (and hopefully many adults too) on an adventure in time that would keep them reading, smiling, and begging for more books. That said, I made sure that each book also included a scene involving food to allow my characters a chance to rest and mull over what has taken place so far during their Timekeeper mission—think family chats at the dinner table after a long day or those Sunday family get-togethers at supper. Call me sentimental, but there’s something about mixing food with a fun read!

This recipe is among one of my favorites my mother used to prepare for family get-togethers or the holidays. With a melt-in-your-mouth texture, this dish is sure to put a smile on any face—even those who cringe at the thought of broccoli or cauliflower on their plates. Easy to prepare with a prep time of fifteen minutes and cook time of approximately sixty minutes, this supreme cheesy feast serves around six of your famished family members or hungry guests.

Supreme Broccoli, Cauliflower, and Cheese Casserole
1 can cheddar cheese soup
1 can golden mushroom soup
1 can mushrooms (pieces and stems)
1 tbsp. butter
Half and half cream
Head of Cauliflower
Bunch of Broccoli
Dash of paprika

Preheat oven to 350°F.

Cut broccoli and cauliflower into bite size pieces. Drop into a pot of cold water. Bring to a boil over medium-high heat. Drain the vegetables well and set aside.

Fry mushrooms lightly in butter until browned.

Empty cans of soup into a saucepan and add one can of half and half cream. Stir until smooth. Set stove to medium heat. Stirring frequently, bring the mixture just to the boil.

Place vegetables in lightly greased casserole dish. Pour mushrooms and soup mixture over the vegetables. Garnish with paprika if desired.

Cover with foil. Bake for 30 minutes. Remove foil to brown, then cook for another 20-30 minutes. Serve and enjoy.

Since you’ve got some wiggle room to relax, why not set your butt in the closest cozy chair, and crack open one of The Last Timekeepers books?

The Last Timekeepers and the Dark Secret, Book #2 Buy Links:
MIRROR WORLD PUBLISHING - AMAZON - AMAZON.CA - BARNES & NOBLE

The Last Timekeepers and the Arch of Atlantis, Book #1 Buy Links:
MIRROR WORLD PUBLISHING - AMAZON - BARNES & NOBLE

Legend of the Timekeepers, prequel Buy Links:
MIRROR WORLD PUBLISHING - AMAZON - BARNES & NOBLE

BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE.

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Google+, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

Sugar Cookie #recipe from @sharonledwith #timetravel

from Sharon Ledwith

In the second book of The Last Timekeepers young adult time travel series, The Last Timekeepers and the Dark Secret, Treena Mui attempts to soothe the time traveling troops’ appetites by baking them a batch of sugar cookies using her family’s secret recipe. The problem is she mistakenly used salt as the main ingredient instead of sugar. It really wasn’t her fault—all the jars were marked in Dutch. Poor Jordan is still trying to wash the taste out of his mouth!

So to correct this, I thought I’d share Treena Mui’s mouth-watering sugar cookie recipe to give you a taste of what the Timekeepers missed out on their undercover mission in Amsterdam during World War II. With a prep time of 20 minutes and cook time of 8 minutes, you don’t need to be a genius or a secret agent to figure out that it takes less than a half an hour to feed your own army!

Mui’s Mouth-Watering Sugar Cookies

3 cups of all-purpose flour
1 ½ tsp. baking powder
½ tsp. salt
1 cup of white sugar
1 cup butter
1 egg, lightly beaten
3 tbsp. cream
1 tsp. vanilla extract

Preheat oven to 400°F (200°C)

Over a large bowl, sift together all-purpose flour, baking powder, salt, sugar. Cut in butter and blend with a pastry blender until mixture resembles cornmeal. Stir in lightly beaten egg, cream, and vanilla. Blend well. Dough may be chilled, if desired.

On a floured surface, roll out dough to ⅛ inch thickness. Sprinkle with sugar; cut into desired shapes. Transfer to ungreased baking sheets.

Bake for 6 to 8 minutes, or until delicately brown.

While you’re waiting for those cookies to cool, take a time out and give yourself a well-deserved break. So sit back, prop up your feet, and open a book you’ve been meaning to read. Why not pick up one of The Last Timekeepers adventures, and peruse the latest mission with Treena and her time traveling cohorts?

Only a true hero can shine the light in humanity’s darkest time.

Fourteen year-old Jordan Jensen always considered himself a team player on and off the field, until the second Timekeeper mission lands him in Amsterdam during World War Two. Pulled into the world of espionage, torture, and intolerance, Jordan and the rest of the Timekeepers have no choice but to stay one step ahead of the Nazis in order to find and protect a mysterious book.

With the help of the Dutch Resistance, an eccentric baron, Nordic runes, and an ancient volume originating from Atlantis, Jordan must learn that it takes true teamwork, trust, and sacrifice to keep time safe from the evils of fascism. Can Jordan find the hero within to conquer the darkness surrounding the Timekeepers? If he doesn’t, then the terrible truth of what the Nazis did will never see the light of day.

EXCERPT
“I wonder what else is down here.” Drake beamed his cell phone across the basement, hitting jars of jams, pickles, and relishes. His stomach growled.

Jordan pulled the cheese from his pocket and handed it to Drake. “Trade you for your phone.”

“Best. Trade. Ever.” Drake passed his phone to Jordan.

Jordan walked over and grabbed a jar of pickles off the dusty shelf. At least they wouldn’t arrive at the baron’s place hungry. He hoped his uncle had managed to stop Amanda’s bleeding. His hand tightened over the jar, the ridges of the lid cutting into his palm. A scrape from behind the shelves made Jordan jump.

“Hello?” he asked, pushing jars aside. He flashed the cell phone into the small, dark area.

“Who ya talking to, Jordan?” Drake asked with his mouth full of cheese.

“Shhh, Drake.” Jordan listened. Hearing nothing, he shrugged and turned back around.

“I thought I heard—” Jordan stopped and pointed the phone at Ravi. His jaw dropped. “A-Are you serious, Sharma?”

Drake spat out his cheese, snorting with laughter.

“Is there a problem?” Ravi asked, tying the bowtie of his tuxedo.

“You look like a penguin with attitude!” Drake slapped his knee.

“Say what you want, but I’m glad we didn’t hit the cleaners on the way to school now,” Ravi replied, pulling down his sleeves, “or else I wouldn’t have these dry clothes.”

Jordan chuckled. Suddenly, he heard a door creak open, followed by heavy footsteps squeaking down the stairs. Panicking, Jordan stuffed Drake’s phone in his track suit jacket’s pocket and waved Drake over by the shelves. Drake slipped behind Jordan just in time, before the small light bulb above the bottom of the stairs clicked on. Jordan swallowed hard. There, staring directly at Ravi was a portly man in a blood-stained apron. Tufts of blond hair sprouted from the sides of his balding head. His brown trousers were pulled up past his waist, making him resemble an evil garden gnome. In one of his hands, he held a huge butcher knife, its blade flecked with blood.

Wielding the knife, the man pointed at Ravi. “Who are you?”

Ravi licked his thick lips nervously. “The name’s Bond. James Bond.”

BUY LINKS

Mirror World Publishing: Paperback - eBook

Amazon - Amazon.ca - KOBO - Barnes & Noble

Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, available through Mirror World Publishing, and is represented by Walden House (Books & Stuff) for her teen psychic series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Google+, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books.

Minestrone #soup #recipe @sloanetaylor

Guest Post by Sloane Taylor

A small bowl of hot soup is an excellent starter to any meal. You can also enjoy soup for lunch or dinner by adding a salad and fresh bread. This hearty recipe works great for all situations. Add a glass of crisp white wine and enjoy!

Minestrone (Vegetable) Soup

½ cup dry white beans, navy or Great Northern
4 tbsp. butter
1 cup frozen peas
1 cup zucchini, unpeeled, scrubbed and diced
1 cup carrots, diced
1 cup red potatoes, diced
⅓ cup celery, diced
5 strips bacon, diced
¼ cup onion, chopped
½ cup leeks (or substitute onions), chopped fine
2 cups drained diced tomatoes
2 quarts chicken stock, homemade or canned
1 bay leaf
1 tbsp. parsley
Freshly ground black pepper to taste
½ cup rice

Bring 1 quart of water to a boil in a heavy 3-to 4-quart saucepan. Add the beans and boil for 2 minutes. Remove the pan from the heat and let the beans soak for 1 hour. Return the pan to the stove, and over low heat simmer the beans uncovered for 1-1½ hours, or until they are barely tender. Drain the beans and set aside.

Melt the butter over moderate heat in a heavy 10-to 12- inch skillet. When the foam subsides, add the peas, zucchini, carrots, potatoes, and celery. Toss constantly with a wooden spoon to coat the vegetables. Cook 2-3 minutes. Set aside.

Fry the bacon in a heavy 6-to8-quart saucepan over moderate heat until crisp. Drain the bacon on paper towels, but retain the grease in the pot. Stir in the onion and leeks. Continue to stir until the vegetables are soft and lightly brown, about 5 minutes.

Stir in the tomatoes, vegetables from the skillet, chicken stock, bay leaf, parsley, and pepper. Bring the soup to a boil over high heat. Reduce heat and simmer partially covered for 25 minutes.

Remove the bay leaf. Add the rice, beans, and bacon. Cook 15 – 20 minutes longer.

Garnish
½ tbsp. dried basil
½ tbsp. dried parsley
1 tsp. garlic, chopped fine
½ cup Parmesan cheese

Combine all ingredients into a small bowl. Stir well.

To Serve
Ladle into individual bowls. Sprinkle with herb/garlic mixture. Pass a bowl of grated cheese.

Leftovers freeze well.

Serves 8

May you enjoy all the days of your life around a well laden table!

Sloane Taylor
Twitter
Amazon Author Page

Candied Cranberries #recipe from @DominiEastwick

from Dominique Eastwick

Candied Cranberries

2 cups sugar, divided into 1½ cups and ½ cup
½ cup of water
1 (12-ounce) bag fresh cranberries
thinly sliced oranges, optional

Combine ½ cup sugar and ½ cup water in a medium saucepan over medium heat, stirring until sugar is dissolved, about 2-3 minutes. For those of you who mix your drinks this is simple syrup for those of you from the south this is the Sweet in your tea :)

Remove from heat. Let the cranberries/fruit soak. I have heard some people soak the berries for a couple of minutes, other a few hours. I prefer a few hours. Just stir occasionally.

Working in batches, roll cranberries in remaining sugar until well coated. Allow the berries to dry on rack for at least 1 hour.

Use how the mood fits. Give as a gift, top a cake as we did above, or put on the table for a friendly gathering as a munchy.

The Twins are Back

Sometimes one infiltrator isn’t enough. When a long lost Tao pack member is located in Europe, D and 7 accept the challenge to rescue the missing wolf. But sometimes, it takes crossing thousands of miles to find what your soul most desires.

Natalia remembers nothing of her life before being enslaved in a traveling circus. When tall, dark and mysterious strangers show up to help her escape, she feels a connection she’s never experienced before. Should she trust her heart to follow them, or will it land her in another case of captivity.

Danger may be in the blood of infiltrators, but what will D do when his soul mate is the one threatened? And how will two twins, who have shared everything, deal with a female who comes between them?


EXCERPT
Natalia awoke alone and without a blanket to find D closing the gate.

“Sorry, they have just awoken above us. I didn’t think it would bode well for me to be there with you. At least not until we can get that blasted collar off you.”

Well-rested and colder than she had ever been after a night of warmth, she felt the chill more acutely. She also had a sense of loneliness accompanying his retreat. “Why do I desire to touch you when all other men make me want to hit them?”

“We don’t have enough time right now to go into a conversation you will have a ton of questions about, but I promise if we haven’t figured out how to get you to safety by this evening, as we sit here in this cage again, I will tell you anything you want to know.”

“And if we get out of here? What then?”

“I will sit in a safe, warm room and tell you anything you want to know.” He indicated the small brown bag beside her. “Eat quickly before they come. Don’t eat or drink anything they give you. I will return for you later.”

“Where will you be?”

“Within hearing distance.” He reached through the cage and cupped her cheek. “I will never be far, even if you can’t see me.”

“I can sense you, why?”

“Because, we are mates.” He put a finger to her lips. “No time.”

He shifted and gave her one last long glance before he left seconds before the cover was pulled off and sun flooded in. She wanted to asked what the hell he’d meant by mate? Needed to know why they seemed connected.

BUY LINKS
Amazon - Kobo - ARe

Award-Winning author Dominique Eastwick currently calls North Carolina home with her husband, two children, one crazy lab and one lazy cat. Dominique spent much of her early life moving from state to state as a Navy Brat. Because of that, traveling is one of her favorite pasttimes. When not writing you can find Dominique with her second love…her camera.

Learn more about Dominique Eastwick on her website, blog, and Amazon author page. Be sure to join her Newsletter for up to the minute info on new releases, contests, and more.

Stay connected on Twitter, Tublr, Tsu, and Pinterest.

#Victorian Hot Punch from @suzannegrogers #recipe

Guest Post by Suzanne G. Rogers

Whenever I’m writing Victorian-era English romance, I will often consult Mrs. Beeton’s The Book of Household Management (1861), for ideas on how things were done. Mrs. Isabella Mary Beeton was the Martha Stewart of the age, writing a highly-plagiarized cookery column for "The Englishwoman’s Domestic Magazine." Her book covers diverse topics such as household duties, dining, kitchens, servants, doctors, and the rearing of children, as well as detailed recipes for everything from soup to nuts. I’ve downloaded the manuscript onto my computer from Project Gutenberg, which makes it available to everyone in all different formats HERE.

I thought I would share one of Mrs. Beeton’s recipes for Hot Punch, which sounds perfectly delicious and terribly intoxicating.

TO MAKE HOT PUNCH

INGREDIENTS.— ½ pint of rum, ½ pint of brandy, ¼ lb. of sugar, 1 large lemon, ½ tspoonful of nutmeg, 1 pint of boiling water.

Mode.— Rub the sugar over the lemon until it has absorbed all the yellow part of the skin, then put the sugar into a punchbowl; add the lemon-juice (free from pips), and mix these two ingredients well together. Pour over them the boiling water, stir well together, add the rum, brandy, and nutmeg; mix thoroughly, and the punch will be ready to serve. It is very important in making good punch that all the ingredients are thoroughly incorporated; and, to insure success, the processes of mixing must be diligently attended to.

Sufficient.— Allow a quart for 4 persons; but this information must be taken cum grano salis; for the capacities of persons for this kind of beverage are generally supposed to vary considerably.

Enjoy the punch over a copy of my latest sweet Victorian romance, Spinster.

Staring down life as an old maid, newly jilted Clare flees to a country home she's inherited from her grandmother. She doesn't count on clashing with her handsome neighbor, whose gentlemanly manners and education are at odds with his workingman's image. As their relationship unfolds, however, she discovers the mysterious Meriweather Holcroft is not what he appears to be.

Suzanne's historical Victorian YA book is available January 31, 2017 for your Kindle at Amazon.

Suzanne G. Rogers lives with her husband and son in romantic Savannah, Georgia, on an island populated by deer, exotic birds, and the occasional gator. She's owned by two Sphynx cats, Houdini and Nikita. Movies, books, and writing are her passions.

Learn more about Suzanne G. Rogers on her historical romance blog and her fantasy blog. Stay connected on Facebook and Twitter. Also, be sure to check out the website for the Sweet Romance written by Suzanne G. Rogers.

Traditional St. Patrick's Day meal from @sloanetaylor2 #cornedbeef #cabbage #recipe

Guest Post by Sloane Taylor

Presenting the traditional St. Patrick's Day meal most North Americans will enjoy with a cold Harp Lager, Guinness Stout, Killian's Irish Red Lager, or Smithwicks Ale. But here's a newsflash, Boyo, except for the beer you'll never find corned beef served anyway on the Old Sod. That's right. Our Irish brethren look at us in amazement, but that's never stopped us Yanks from creating traditions. So pour another wee dram and let's get cooking.

Corned Beef
Cabbage
Carrots
Potatoes
Bakery Rye Bread
Horseradish Sauce
Mustard
Irish Beer and plenty of it

Corned Beef

1 5lb. corned beef brisket*
2 med. onions, peeled and quartered
4 peppercorns
1 bay leaf
3 bottles of beer
water to cover

Preheat oven to 300 F°.

Place beef in a Dutch oven. Add remaining ingredients, including spice packet that comes with the beef.

Bring to a boil on stovetop. Place in oven and roast for 3 hours or until meat is fork tender.

*Don't stint on the beef. It cooks down to approximately half. I learned this lesson the hard way.

Here's a tip from my butcher Raoul. Always buy corned beef flat cut. It has less fat than the point. Therefore you get more meat for your money.

Vegetables
6 med. red potatoes, peeled and quartered
6 carrots, scraped and cut into 2" pieces
1 celery stalk, cut into 2" pieces
1 med. green cabbage, cut into 8 wedges
1 cup corned beef cooking liquid
water

You can prep all the veggies and store in a large container covered by cold water until you're ready to cook them. Refrigerate so vegetables remain crisp.

Place veggies in a large pot. Stir in corned beef cooking liquid. Add water to cover vegetables by 2 inches. Cover pot. Set cooking temp at medium. Bring to a boil. Reduce heat so the pot doesn't cook over, but maintain a soft boil. Cook about 30 minutes or until veggies are fork tender.

Horseradish Sauce

1 cup sour cream
2 tbsp. prepared horseradish
1 tsp. fresh chives, snipped short

Combine all ingredients in a medium bowl. Stir well.

Transfer to a serving dish, cover, and refrigerate until ready to serve.

Dea Ithe!

Sloane

Sloane Taylor is an Award-Winning author with a second passion in her life. She is an avid cook and posts new recipes on her blog every Wednesday. The recipes are user friendly, meaning easy.

Taylor currently has five explicit romance books released by Toque & Dagger Publishing. Excerpts from her books can be found on her website, blog, and all popular vendors.

Subscribe to Sloane’s newsletter. Connect with Taylor on Facebook, Twitter, and Google+.

Vonnie Hughes has CRISPY ZUCCHINI FRITTERS #recipe #regencyromance

from Vonnie Hughes

CRISPY ZUCCHINI FRITTERS

3 large zucchinis
⅔ cup flour
2 eggs
1 large spring onion (escallot/shallot) sliced
1 tsp. bicarbonate of soda (baking soda)
1 small can creamed sweet corn
Salt and pepper to taste
Olive or vegetable oil for frying

Grate zucchini into a bowl. Stir in salt. Set aside.

Beat eggs in another bowl.

Squeeze all moisture out of the zucchini and then add it to the eggs. Mix well.

Stir in remaining ingredients and any herbs you prefer.

Heat oil in a large frying pan. Drop in tablespoon dollops of the mixture. Fry until crisp or well browned, turning just once.

Serve warm with sour cream, yogurt and/or chutney.

How about a step into a bygone era while you enjoy your crispy fritters?

When Alexandra Tallis discovers that her witless sister has imprisoned their father’s nemesis, Theo Crombie, in their attic, she quickly frees him, fighting an unladylike impulse to keep him as her own special captive. Despite the brutal beating she receives from her father for her actions, Alexandra continues to yearn for the delicious Mr. Crombie even though she knows that nothing will ever come of her yearning.

Injured and shackled in a stranger’s attic, Theo unexpectedly discovers the woman of his dreams. But how can he pursue those dreams when her bizarre family’s complex relationships threaten the very foundation of his existence? Somehow Theo must find a way through this maze to claim his lady.



TEASER
“Oh, no, Emmaline! Please untie him. Let him go.”

Whatever would her sister do next? At seventeen she was an eligible man’s worst nightmare. And this latest escapade—

“Don’t be such a bore, Lexie. ’Tis a great joke! For once, Papa will thank us. Especially when he finds out who it is we’ve got all trussed up.” Emmaline laughed her silvery, seductive laugh that drove men wild and irritated women excessively.

“Thank us! He is more like to beat us. You cannot capture someone and bring him here and…and just tie him up.”

“Of course I can. I already have. I shall lock the two of you in here together and then raise an outcry. Papa and the servants will come running and—” she waved her pretty hands in the air “—the rest will take care of itself. Papa’s investment problem will be solved, and with a bit of luck you might even be married by next week, sister.”

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Vonnie Hughes is a multi-published author in both Regency books and contemporary suspense. She loves the intricacies of the social rules of the Regency period and the far-ranging consequences of the Napoleonic Code. And with suspense she has free rein to explore forensic matters and the strong convolutions of the human mind. Like many writers, some days she hates the whole process, but somehow she just cannot let it go.

Vonnie was born in New Zealand, but she and her husband now live happily in Australia. If you visit Hamilton Gardens in New Zealand be sure to stroll through the Japanese Garden. These is a bronze plaque engraved with a haiku describing the peacefulness of that environment. The poem was written by Vonnie.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

Warm up your Winter Nights with this Stone Soup #recipe from @sloanetaylor2 #soup

Guest Post by Sloane Taylor

Several years back I attended a writer’s convention in Michigan.While there, I became enthralled with the book Stone Soup by Ann McGovern. One of the other authors winked and handed me a medium-sized stone from Michigan beach. I was hooked. Bought the book and couldn’t wait for my youngest granddaughter and me to make stone soup. We did over this past summer. Great fun with a delicious end result. Give it a whirl. You, too, will make wonderful memories.

STONE SOUP

1 stone large enough that it won’t get lost in the soup. Quartz is good as it won’t break down while cooking.
1tbsp. butter
1 medium onion, chopped
2 celery stalks, chopped fine
2 large carrots, sliced
1 large garlic clove, pressed
6 cups chicken stock
1 boneless chicken breast, chopped
1 tsp. dried thyme *
1 tbsp. dried parsley *
2 cups penne pasta
Freshly ground pepper to taste
Freshly grated Parmesan cheese

Scrub the stone with dish soap. Rinse thoroughly.

Melt the butter in a large pot on medium heat. When the foam subsides turn heat to medium-high. Add onion and sauté for 3 - 4 minutes. Stir in celery and carrots. Continue to sauté for 6 – 8 minutes. Lower the heat to medium. Add the garlic and stir for 30 seconds.

Carefully pour in the stock. Stir in the chicken and then herbs. Gently lower the stone into the soup. Stir in the pasta.

Increase heat and bring the soup to a boil. Cook until pasta is done al dente. Be sure to stir often.

Remove stone and ladle into individual bowls. Pass the cheese in a separate dish.

Serves 6.

* fresh herbs are excellent if you have them. Use nine springs of each in place of the dried herbs.

May you enjoy all the days of your life around a well laden table!

Sloane Taylor
Twitter
Amazon Author Page

No Fudging on Romance #fudge #recipe #ValentinesDay

February is here, the month when romantics, conformists, and panicked spouses all converge on florists and chocolate shops. If you live in the northern two-thirds of the northern hemisphere, by all means, buy your loved one some flowers. (Nothing’s going to grow in my tundra of a front yard any time soon!) However, for a personal touch, step away from the candy aisle and pick up the kitchen spatula to make that special someone a pan of homemade fudge.

February Fudge

7 oz marshmallow creme
1½ cups sugar
⅔ cup evaporated milk
¼ cup butter
¼ tsp. salt
2 cups milk chocolate chips
1 cup semi-sweet chocolate chips
1 tsp. vanilla

Combine marshmallow creme, sugar, evaporated milk, butter and salt in a saucepan. Stirring constantly, bring to a full rolling boil over medium heat. Boil for 5 minutes, still stirring constantly. Remove from heat.

Add both kinds of chocolate chips and stir until chips are melted and mixture is smooth. Stir in vanilla.

Pour in foil-lined 8X8 pan. Chill until firm, roughly 2 hours. Makes 2½ pounds.

From the basic recipe, you can add caramel, pecans, peanut butter and more, depending on your loved one’s preference. Using a cookie cookies, you can even cut the fudge into hearts or pour it into heart-shaped bread or muffin/cookie tins while it is still warm. Make your fudge as unique as you are to delight your significant other and infuse decadent sweetness into your love life.

Here's a little from my fun release that shows how much I loved playing with the Brothers Grimm. Hope you like it.

Before Armina Keer can have the baby she dreams of, she needs her estranged husband Ian to sign their divorce papers. Putting everything on the line for a second chance, Ian must convince her their love is worth saving, and Armina must decide if love is worth sacrificing her dreams.

Ian Keer might not deserve a second chance with his wife, but he’s not going to give up one either, not with the immediate flaming attraction still between them. While her uncles’ antics wreak havoc on life at The Inn, he offers her the ultimate gamble: Spend the night with him, and afterwards he’ll sign the papers if she still wants to leave.

With everything riding on one night together, Ian must convince her that their love is strong enough the second time around, and Armina must decide if love is worth sacrificing her dreams.

“You hate me,” Ian whispered, feeling more nauseous than if he’d ingested a prosthetic eyeball. How could she not hate him when she believed their personal relationship had meant less to him than an employment issue?

Armina gazed beyond his left shoulder. “I don’t hate you. I’ve never hated you. When we got married, I understood you had a strong work ethic combined with an unusual drive to succeed and a consuming passion for the Inn. I knew I’d come in second to this place.”

He opened his mouth, wanting to argue, but couldn’t. If she’d made him choose, he wouldn’t have picked her.

I thought I was okay with it,” she continued. “After all, I loved the Inn, too, and wanted you to realize your vision for it. Turns out I wasn’t okay. I didn’t realize how distant second place actually was.” She shrugged her slim shoulders. “Live and learn, right?”

Not right. He wanted to take back the lesson and teach her about real love instead. “You never should have had to settle for second place. With me or with anyone else. No one has the right to ask that of you.”

"Agreed.” Her voice came out stronger, her shoulders squared, and she looked him directly in the eye. “Now you understand why I want a divorce.”

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Sara Daniel writes what she loves to read—irresistible romance, from sweet to erotic and everything in between. She battles a serious NASCAR addiction, was once a landlord of two uninvited squirrels, and loses her car keys several times a day.

Learn more about Sara on her website and blog. Subscribe to Sara’s newsletter.

Stay connected on Facebook, Twitter, and Pinterest.

The Lucky Goldfish’s Famous (and Quick) Pork-Fried Rice @sharonledwith #recipe

Guest Post by Sharon Ledwith

The comedian of The Last Timekeepers is undisputedly Treena Mui. Out of all the characters in my YA time travel series, she’s the one who cracks me up and makes me smile the most. But did you know ‘drama queen’ Treena has another talent besides acting her way out of a tough situation during a Timekeeper mission? She loves to cook. Surprised? You shouldn’t be, since cooking is in Treena’s blood. Her parents own the Lucky Goldfish, the only Chinese Restaurant in White Pines, so they have entrusted her with a few secret family recipes. One such dish is their Famous (and Quick) Pork-Fried Rice.

Simple and easy to make, the Lucky Goldfish’s Famous (and Quick) Pork-Fried Rice is a crowd pleaser at the Mui’s restaurant, as well as at their dinner table. The secret is truly in the sauce they use, and in the way the Mui family lovingly prepare all their meals for their guests and patrons. With a prep time of only 25 minutes, the below recipe only serves enough for two, so I suggest that you double (or triple) the ingredients just in case you have any surprise stragglers bellying up to your table for supper.

The Lucky Goldfish’s Famous (and Quick) Pork-Fried Rice

1 egg
1 tsp. water
2 tbsp. Asian Sesame Dressing (yup, that’s the secret sauce, and the Mui’s like to use the Kraft® brand dressing)
1 cup chopped cooked pork tenderloin
1⅓ cups hot cooked long-grain rice, cooled slightly
1 tbsp. reduced-sodium soy sauce
1 carrot, coarsely shredded
2 green onions, thinly sliced
2 tbsp. chopped dry roasted peanuts (optional)

Beat egg and water with fork until well blended. Add to large nonstick skillet; cook on medium heat 1 to 2 minutes or until set, stirring occasionally. Transfer to bowl; cut into small pieces. Wipe skillet with paper towel.

Add dressing and pork to hot skillet. Stir-fry on medium-high heat 2 minutes. Add rice and soy sauce; stir-fry 3 minutes. Add carrots and onions; stir-fry 1 minute or until heated through. Remove from heat and stir in egg.

Top with nuts (if desired).

NOTE from the Lucky Goldfish Restaurant: This is a great way to use leftover cooked rice. Just warm it in the microwave for 1 to 2 minutes before using.

Once you’ve filled your tummy with this Asian feast, you may want to sit down and digest your dinner. While you’ve got your feet propped up, why not pick up my new The Last Timekeepers book and peruse the latest mission with Treena and her time traveling cohorts?

Escape to the past and have a blast with an outstanding new release by Sharon Ledwith, and published through Mirror World Publishing. The Last Timekeepers and the Dark Secret is Book 2 in The Last Timekeepers series. This WWII fantasy is filled with action and is an excellent read for everyone ten years old through adulthood.

Only a true hero can shine the light in humanity’s darkest time.

Fourteen year-old Jordan Jensen always considered himself a team player on and off the field, until the second Timekeeper mission lands him in Amsterdam during World War Two. Pulled into the world of espionage, torture, and intolerance, Jordan and the rest of the Timekeepers have no choice but to stay one step ahead of the Nazis in order to find and protect a mysterious book.

With the help of the Dutch Resistance, an eccentric baron, Nordic runes, and an ancient volume originating from Atlantis, Jordan must learn that it takes true teamwork, trust, and sacrifice to keep time safe from the evils of fascism. Can Jordan find the hero within to conquer the darkness surrounding the Timekeepers? If he doesn’t, then the terrible truth of what the Nazis did will never see the light of day.


EXCERPT
“I wonder what else is down here.” Drake beamed his cell phone across the basement, hitting jars of jams, pickles, and relishes. His stomach growled.

Jordan pulled the cheese from his pocket and handed it to Drake. “Trade you for your phone.”

“Best. Trade. Ever.” Drake passed his phone to Jordan.

Jordan walked over and grabbed a jar of pickles off the dusty shelf. At least they wouldn’t arrive at the baron’s place hungry. He hoped his uncle had managed to stop Amanda’s bleeding. His hand tightened over the jar, the ridges of the lid cutting into his palm. A scrape from behind the shelves made Jordan jump.

“Hello?” he asked, pushing jars aside. He flashed the cell phone into the small, dark area.

“Who ya talking to, Jordan?” Drake asked with his mouth full of cheese.

“Shhh, Drake.” Jordan listened. Hearing nothing, he shrugged and turned back around.

“I thought I heard—” Jordan stopped and pointed the phone at Ravi. His jaw dropped. “A-Are you serious, Sharma?”

Drake spat out his cheese, snorting with laughter.

“Is there a problem?” Ravi asked, tying the bowtie of his tuxedo.

“You look like a penguin with attitude!” Drake slapped his knee.

“Say what you want, but I’m glad we didn’t hit the cleaners on the way to school now,” Ravi replied, pulling down his sleeves, “or else I wouldn’t have these dry clothes.”

Jordan chuckled. Suddenly, he heard a door creak open, followed by heavy footsteps squeaking down the stairs. Panicking, Jordan stuffed Drake’s phone in his track suit jacket’s pocket and waved Drake over by the shelves. Drake slipped behind Jordan just in time, before the small light bulb above the bottom of the stairs clicked on. Jordan swallowed hard. There, staring directly at Ravi was a portly man in a blood-stained apron. Tufts of blond hair sprouted from the sides of his balding head. His brown trousers were pulled up past his waist, making him resemble an evil garden gnome. In one of his hands, he held a huge butcher knife, its blade flecked with blood.

Wielding the knife, the man pointed at Ravi. “Who are you?”

Ravi licked his thick lips nervously. “The name’s Bond. James Bond.”

BUY LINKS

Mirror World Publishing: Paperback - eBook

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Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, available through Mirror World Publishing, and is represented by Walden House (Books & Stuff) for her teen psychic series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Google+, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books.

Entertaining for #NewYearsEve? @sloanetaylor2 has an easy yet sophisticated #recipe

Guest Post by Sloane Taylor

Here’s a quick dinner that looks and tastes like you’ve spent hours in the kitchen. Add a salad and your meal is complete.

CHICKEN MARSALA

4 medium chicken breasts, boneless, skinless
¼ tsp. thyme
8 ozs. baby Porto Bella mushrooms, halved if large
2 garlic cloves, pressed
2 tbsp. olive oil
4 tbsp. butter
½ cup chicken stock
½ cup Marsala wine
½ cup heavy cream at room temperature
Rice or pasta
Parsley

Rinse chicken and pat dry. Sprinkle thyme evenly over breasts.

Melt half the oil and butter in a 12-inch skillet set on medium heat. When the foam subsides add mushrooms and garlic. Sauté for 3-4 minutes. Spoon vegetables into a bowl and set aside.

Use the same skillet and melt remaining oil and butter over medium-high heat. Add chicken. Sauté 10-15 minutes, until no pink remains. The time depends on meat thickness. Remove chicken to a plate. Tent with foil to keep warm or place in a 200° oven

Add Marsala and stock to the same skillet. Bring to a boil while scraping in any bits that cling to the bottom and sides of the pan. Boil for 3-4 minutes or until the sauce is reduced by almost half.

Reduce heat to medium. Slowly stir in cream. Heat through but do not bring to a boil.

Return chicken and mushrooms to the pan. Heat through for 2-3 minutes.

Move chicken to the center of a serving dish. Surround with rice or pasta. Spoon mushrooms and broth over the platter. Sprinkle parsley across the top to decorate. Serve immediately.

May you enjoy all the days of your life around a well laden table!

Sloane Taylor
Twitter
Amazon Author Page

Beef and Sherry Casserole #recipe from Eris Field

Guest Post from Eris Field

If it is one of those times when you want the heady scent of something delicious cooking gently in the oven to welcome people coming home, go for labor-free, my fail-proof Beef and Sherry casserole, but add a surprise with the refreshing taste of a gremolata topping.

Warning: This dish creates powerful memory traces of pleasure.

BEEF and SHERRY CASSEROLE

1 ½ pound of chuck beef
1 can Campbell’s Golden Mushroom Soup
½ can of water
½ package of Lipton Onion Soup mix
½ can of good sherry, use the one you drink and have a glass before dinner.

Preheat oven to 325°F

Cut the beef into bite size pieces, about ¾ of an inch, (no browning thank goodness). Lay meat in a Dutch Oven. Stir in the other ingredients, cover, and then bake for 2 ½ hours.

GREMOLATA

Photo by Popo le Chien

¼ cup finely chop parsley, flat parsley is better but curly is good too
2 tbsp. coarsely grated lemon rind
2 garlic cloves, crushed

Mix these ingredients together. Cover tightly and refrigerate until needed.

Serve the casserole over cooked noodles or rice. Or add cooked baby white potatoes, tiny boiled onions, and mushrooms at the last minute to cooking the beef and heat through.

Top the dish by sprinkling the gremolata.

This recipe serves four but can be doubled and the cooking time increased to 3 hours.

In my contemporary novel, No Greater Love, on a snowy evening in Western New York, Janan adds gremolata to a casserole of lamb shanks and serves it to the man she has just fallen in love with. Here’s a little more about their turbulent romance.

Janan, orphaned at age eight by an earthquake in Turkey and adopted by an American couple in a small town in Western New York has grown into a beautiful woman, a Circassian beauty. She dreams of having a home of her own, a home with love, but spends her time working as a nurse and looking after her family that includes an elderly, honorary uncle, Carl who had been sent as a child from Leiden to escape Nazi deportation of Dutch-Jews and now yearns to go home.

Jilted once, Dutch child psychiatrist Pieter has retreated from life and devotes himself to caring for the child refugees flooding into Amsterdam. Now, struggling with late-onset leukemia, he travels to New York for a second opinion and to visit his old friend and mentor, Carl. At Carl’s home, he meets Janan and feels love again.

Janan recognizes Pieter as the man of her dreams. Believing that love is passing her by and knowing that Pieter will be gone in the morning, she asks him for one night. Pieter introduces Janan to the purposes and outcomes of each of eight magical kisses and vows to himself to overcome his illness and return a well man.

Later, alone and facing complications of pregnancy, Janan accepts an unusual offer of help even though it may destroy her chances of finding happiness.

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Eris Field was born in the Green Mountains of Vermont—Jericho, Vermont to be precise—close by the home of Wilson Bentley (aka Snowflake Bentley), the first person in the world to photograph snowflakes. She learned from her Vermont neighbors that pursuit of one’s dream is a worthwhile life goal.

As a seventeen year old student nurse at Albany Hospital, Eris met a Turkish surgical intern who told her fascinating stories about the history of Turkey, the loss of the Ottoman Empire, and forced population exchanges. After they married and moved to Buffalo, Eris worked as a nurse at Children’s Hospital and at Roswell Park Cancer Institute.

After taking time off to raise five children and amassing rejection letters for her short stories, Eris earned her master’s degree in Psychiatric Nursing at the University at Buffalo. Later, she taught psychiatric nursing at the University and wrote a textbook for psychiatric nurse practitioners—a wonderful rewarding but never to be repeated experience.

Eris now writes novels, usually international, contemporary romances. Her interest in history and her experience in psychiatry often play a part in her stories. She is a member of the Romance Writers of America and the Western New York Romance Writers. In addition to writing, Eris’s interests include: Prevention of Psychiatric Disorders; Eradicating Honor Killings, supporting the Crossroads Springs Orphanage in Kenya for children orphaned by AIDS, and learning more about Turkey, Cyprus, and Kurdistan.

Learn more about Eris Field on her website. Stay connected on Facebook.

Dining Like a British Lord @CarolABrowne #WooltonPie #recipe #WWII

Guest Post by Carol Browne

In 1941, while the subject of my soon to release novella Being Krystyna was trying to survive in Nazi-occupied Poland, the Ministry of Food was attempting to persuade the population of Great Britain to try out its latest recipe. This was the famous Woolton Pie, a savory entrée not a sweet dessert, created by the chef of the Savoy Hotel, Francis Ladry, and named after Frederick Marquis, Lord Woolton. He was a former social worker and managing director, a charming and popular figure trusted by the public who had been made Minister of Food in 1940.

Many foodstuffs were strictly rationed during the war and people were encouraged to “dig for victory” by growing their own food wherever they could. Vegetables were readily available and the Woolton Pie took advantage of this.

Lord Woolton promoted his pie, along with what he called the “National Loaf,” using characters like Dr Carrot and Potato Pete, and music-hall stars Elsie and Doris Walters (broadcasting as Gert and Daisy). There were also short films called Food Flashes, ads in the press, and cookery slots on BBC Radio. Sadly, Lord Woolton’s enthusiasm for the pie wasn’t matched by that of the public.

However, the enforced changes in the nation’s diet during World War II had unforeseen and beneficial consequences. Fat, meat, eggs, and sugar were severely rationed and people had to eat far more vegetables than they had before the war. They became healthier and slimmer, their lifespan increased, and infant mortality rates declined.

There’s a message there for us in the twenty-first century. Obesity is a major problem now and perhaps it’s time to take the advice of Dr. Carrot and Potato Pete and eat more veg and less fat and sugar!

Being vegan, I don’t think the original recipe for Woolton Pie looks bad at all, but I want to add more seasoning and ingredients. It’s an easy recipe to follow and perhaps a good way of using up leftover vegetables. You could also throw in “exotic” foods not used in wartime Britain, like sweet potatoes and garlic.

Lord Woolton’s Famous Pie
1lb. potatoes, diced
1 lb. cauliflower, chopped
1 lb. Swedes (rutabagas), peeled and diced
1 lb. carrots, scraped and diced
4 spring onions (scallions), sliced thin
1 tsp. vegetable extract.
1 tsp. oatmeal
Fresh parsley, chopped
Readymade pie crust or mashed potatoes

Preheat oven to 350°F

Cook all ingredients together in a medium saucepan with just enough water to cover for 10 minutes. Stir occasionally to prevent the mixture from sticking.

Allow to cool.

Transfer blend to a pie dish, sprinkle with chopped parsley. Cover with a crust of potatoes or wholemeal pastry.

Set dish on a cookie sheet and then bake until the pastry is nicely brown.

Serve hot with a side bowl of brown gravy.

Look for Being Krystyna, releasing from Dilliebooks, on Amazon this winter.

Carol Browne regards Crewe, Cheshire, as her home town and graduated from Nottingham University in 1976 with an honors degree in English Language and Literature. Carol writes speculative fiction, non-fiction, and poetry. She is also a ghost blog writer, proofreader, copy editor, and copywriter. Along with a passion for gardening, Carol is an avid animal lover.

Carol lives in the Cambridgeshire countryside with her dog, Harry, and cockatiel, Sparky.Pagan and vegan, Carol believes it is time for a paradigm shift in our attitude to Mother Nature and hopes the days of speciesism are numbered.

Stay connected with Carol on her website and blog, Facebook, and Twitter.

.@sloanetaylor2 wants to treat you to Marinated Grilled Steaks. We'll be right over! #dinnermenu

Guest post by Sloane Taylor

Here’s a menu geared for outdoor cooking. Hang onto it for those stormy fall and winter days because this meal also works great indoors.

Marinated Grilled Steaks
Baked Potatoes
Caesar Salad
Dry Red Wine – Cabernet Sauvignon

Marinated Grilled Steaks

Photo by franky242

1 small steak of your choice per person
1 sprig fresh basil or ¼ tsp. dried
2 sprigs fresh rosemary or ¼ tsp. dried
2 sprigs fresh parsley or ½ tsp. dried
Freshly ground black pepper to taste
1 or 2 splashes of Worcestershire sauce
Splash of dry red wine
Olive oil

Keep the steaks to the side for a few minutes. Lay the dry ingredients in a glass or ceramic dish or a plastic bag just large enough to hold the meat comfortably.

Sprinkle in the Worcestershire sauce and red wine. Gently stir. Add the meat.

Pour oil along the side of the dish until it reaches half way up the steaks. Turn meat to coat top and bottom. Set in the refrigerator for 2 – 4 hours. Remove the dish from the refrigerator 1 hour before cooking.

Heat your outdoor grill to medium. Sprinkle a few drops of Worcestershire sauce on each side of the steak and spread out with your fingers. Grind fresh pepper on one side. Grill for 3 minutes each side for rare, 4 for medium rare, 5 for well done. Turn only once.

Remove the steaks and tent with aluminum foil. Allow to sit on top of a warm stove for about five minutes. This will draw the juices back into the meat and will also cook the steak to perfection.

If you use the oven broiler, follow the same cooking times.

Baked Potatoes
1 baking potato per person
1 bay leaf for each potato
olive oil
Kosher or rock salt
butter
sour Cream
chives

Oven Method
Preheat the oven to 375°F.

Wash the potatoes under cool running water. Dry thoroughly with paper towels. Rub the skins with a small amount of olive oil. Slit across the top large enough and deep enough to fit in a bay leaf. Roll in the salt and wrap in aluminum foil.

Bake for about 45 minutes, depending on the size of the potato. Test for doneness by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.

When done, set the potatoes on a warm stove or inside a 200°F oven until ready to serve.

Serve with butter, sour cream, and chives.

Outdoor Grill
Preheat on medium high. Prepare the potatoes in the same manner as above.

Lay potatoes on bottom grate. Every 15 minutes roll the potatoes to a new side to prevent burning. It will take about 45 minutes to cook through. Test by inserting a toothpick. If the potato is cooked enough the pick will slide in easily.

When done, set the potatoes on the upper rack until ready to serve.

Caesar Salad for Two

Photo by Vichaya Kiatying-Angsulee

1 egg coddled
1 large glove garlic
½ tsp. anchovy paste
Freshly ground pepper to taste
½ tbsp. Dijon mustard
½ tbsp. lemon juice, preferably fresh
2 drops white vinegar or as close to as possible
¼ cup olive oil
Romaine lettuce, 3 leaves per person, washed and dried
½ cup freshly grated Parmesan cheese
Croutons, optional

Remove egg from refrigerator while assembling all the ingredients on your counter.

Bring a small saucepan of water to a boil. Coddle the egg by cooking it for 2 minutes. Rinse under cold water, crack shell and scoop the runny egg into a small bowl. Break up the solid white pieces and lightly mix. Later, you will add some of this to the salad dressing.

In a large glass or wooden bowl, mash the garlic with a spoon and fork into coarse pieces. Rub the sides of the bowl with the oil that has been released.

Add the anchovy, pepper, and mustard. Mix well. Pour in the lemon juice and vinegar. Mix well. Add in ½ – ¾ of the coddled egg. Mix well. Blend in the olive oil until the dressing is frothy.

Tear the lettuce into bit-size pieces over the salad bowl. Toss, then add ¼ cup or so of Parmesan. Toss again. Serve in individual bowls and sprinkle with the remaining Parmesan.
Add croutons and serve immediately.

For a larger salad, adjust proportionally, but do not exceed two eggs.

Enjoy!

~Sloane

Award-winning author Sloane Taylor is a sensual woman who believes humor and and good food are healthy aspects of our everyday lives and carries that philosophy into her books. She writes romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after.

Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives.

Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Sloane now live in a small home in Indiana and enjoy the change from city life. She is also an avid cook.

Learn more about Sloane Taylor on her website . Check out her blog for more tasty recipes. Stay connected on Facebook and Twitter.