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Still Plugging Away

I miss caffeine. I miss feeling the magic elixir fill my body with happiness.  The Atkins plan advises against caffeine, especially during the initial phases but I gotta tell you, I don’t think that should apply to everyone.  Especially since I’ve written so little since I stepped away from my go juice!

I have managed to do some plotting and some scenes on what I’m calling “Seasons, for lack of a better title.”  And since “Teach Me To Forget” came out last week, I’ve been writing some blogs.  As a matter of fact, I’ll talking about TMTF on Romcon May 21.  Even better, “My Killer My Love” is up today, and there’s a chance to win a copy of your very own!

Maybe I need to do some shopping before I try to write again!

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Werewolves—and werecats!—throughout time…and a little something tasty!

Happy Mother’s Day, everyone.  We’re taking a walk on the wild side with the cats of J.D. Revezzo.  Proceeds from this collection of short stories will go to several cat sanctuaries.  How cool is that?  Then there’s a very tempting dessert to tempt us.  Welcome, J.D!

***

Throughout history, the ability to shapeshift has been looked upon as a madness, or worse, a curse. Many stories exist in mythology of gods taking on other forms—for instance, Zeus was known to take any form he pleased, to lay with his chosen human lovers.

In the Orient, many gods and spirits took the shapes of animals, from cats, to foxes to the Tanuki with his big—ahem, well, you can look that one up for yourself.  Tanuki

Probably the first shapeshifters of whom stories were told, the Egyptian gods took the forms of Hawks (Horus), Jackals (Set), cats (Bast) and lions (Sekhmet) and many other animals besides.

In other countries, a witch’s cat was thought to be a shapeshifting demon, helping a witch with her nefarious deeds. The cat has retained that reputation ever since. Wily and suspicious she watches the poor, unsuspecting rat with a careful eye, and hides herself well in the underbrush to pounce on her prey. Even the witch herself—according to the Malleus Maleficarum, the 16th century witchfinder’s go-to manual—had the ability to turn into a cat.

Is it any wonder people can be so suspicious of the winking feline’s inner deviltry?

The question of the cat’s penchant for change and mischief informs many of the tales inside Dark Things I: Cat Crimes. Herein there are murderous felines, mischief makers, and even some, like in my story “What Sekhmet Keeps” cursed cats looking for redemption.

How about a little peek into the dark?

Dark Things II: Cat Crimes

A collection of tales featuring feline mayhem, murder and dastardly deeds. Vampire cats. Scoundrel cats. Daring cats. Killer cats. Cats you don’t want in your worst nightmares and cats you might want on your side against evil. Authors include Mary V. Welk, Patty G. Henderson, Patricia Harrington, Jim Silvestri, Ken Goldman, Shanna Germain, Anna Sykora and dozens more. Intro by Robert W. Walker. All proceeds from sales go to several cat sanctuaries across the USA. Enjoy over twenty-one “cat tales” and support a cat charity!

And for my story:

“What Sekhmet Keeps”

by J.D. Revezzo

Betrayed by a false lover, cat shifter priestess Onfalia Mau lost her lioness soul and freedom to her lover’s treachery and Sekhmet’s wrath. Now, after three thousand years, Donquar has returned with one thing in mind: to steal the goddess’s scepter. Onfalia knows that to do so means to unleash Sekhmet’s unholy, bloody Slaughter on the world and she’ll stop at nothing to foil Donquar’s plans.

I hope you’ll check it out, and enjoy these fabulous stories!

All proceeds from the sale of our anthology will go to Cat House on The Kings, a no-kill cat sanctuary in California.

Their URL http://www.cathouseonthekings.com/

Buy links for the anthology:

In Kindle and paperback at Amazon

http://www.amazon.com/DARK-THINGS-II-Crimes-ebook/dp/B006O15YBE/ref=tmm_kin_title_0/185-0297248-1137456?ie=UTF8&m=AG56TWVU5XWC2

And in Epub at Lulu.

http://www.lulu.com/shop/compiled-by-patty-g-henderson/dark-things-ii-cat-crimes/ebook/product-18787458.html

About J.D. Revezzo:

J.D. Revezzo has long been in love with writing, a love built by devouring everything from the Arthurian legends, to the works of Michael Moorcock, and the classics. Her short fiction has been published in Dark Things II: Cat Crimes, The Scribing Ibis, Eternal Haunted Summer, Twisted Dreams Magazine and Luna Station Quarterly.

You can learn more about her works at: Her site: http://harshadpassion.wordpress.com/

or if you wish, follow her on Facebook:  http://www.facebook.com/pages/JD-Revezzo/233193150037011

Or on Twitter: https://twitter.com/#!/juliannewrites/

And now, at Mona’s request, how about something tasty? This is a favorite around our house, though I’m sure you probably would be wise not to let your cats get into it.

Peanut Butter Pie.

Ingredients

3 Oz Cream Cheese

1 cup powdered sugar

½ cup peanut butter

4 Oz Cool Whip

¼ cup Milk

Mix all ingredients together and pour into a graham cracker crust (Oh, yes. Go ahead and fill the crust up higher than I did here.)

Chill for three hours.

You can dust a little extra powdered sugar on top if you so choose. I hope you enjoy it!

Thank you for having me, Mona, and hosting this little peek into our book Dark Things II: Cat Crimes!

***

Great having you here, thanks to you and the other authors for helping our lovely felines.

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LAUNCH PARTY!!!!!!!!!!!

Amazon jumped the gun by a few days, and put Teach Me To Forget out on May 9.  Actually it showed up on line May 10, but who’s quibbling.  Black Opal Books Release  is May 12.  My favorite bottle store was able to order Black Opal wine for me, so we’re all set for a release party.

Except this weekend is the Rio Grande and Coronado KC shows, which ties up my doggy friends. I’d intended to be in Colorado lure coursing so the idea of a release party never got off the ground.  However the weather for Colorado predicts rain followed by, you guessed it, more rain.  So I’ll be staying home, and the actual party will have to be later.

In the meantime:

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Cinco de Mayo, and Shameless Self Promotion

When we were in Southern California, Cinco de Mayo was a big deal.  Some people called it Mexico’s Fourth of July.  Tom (husband) used to point out it was just an excuse to have a big party, since May 5th was only significant as a single battle won, and September 16 was the really significant date.  Since September 16 was also his birthday, he might have had a vested interest in which day was more important!

Living out away from towns, sports bars, and community gatherings, these days are as quiet as any other.  Which is good.  This sort of celebration calls for nachos made with canned cheese (a particular weakness of mine!) so I’d best abstain.  Although nachos made with Chicharrones are pretty darned good as well as low carb.

Today’s recipe is more of a “try this” tip.  Green beans, kale, and okra are super yummy crunchy treats when roasted in olive oil, or when deep fried without batter.  Seriously!  I’ve tried chicken that way, not so much.  But a light coating of beaten egg and crushed chicharrones is darned close to “real” fried chicken.

So, about that shameless self promotion I promised you.  Okay, I promised myself I’d be doing some more promotion, how’s that?  My next book, Teach Me To Forget, has a release date in one week.  Yep, May 12 is the debut.  Unfortunately, or fortunately depending on the point of view, I’ll be in Colorado lure coursing.  That’s letting my ‘lukis chase plastic bags.  Doesn’t sound like much until you’ve seen them run.

The book, Teach Me To Forget, is up on Black Opal Books for preorder now, and should be on Amazon sometime this next week.  It’s not related to My Killer My Love in any obvious fashion, though one of the reviewers did point out I was writing about another wounded heroine and reserved hero.  Hmmm, I guess that’s right, since I like to write about people overcoming adversity in some form.  Years ago, someone pointed out (about a never to see the light of day book) “She’s gorgeous, and has her dream job.  He’s handsome and rich.  Who cares what happens to them.”  The quote has been cleaned up for general distribution.  Although the gorgeous woman/rich handsome man formula does work for a lot of readers, it just doesn’t come out of my head and through my fingers.  Strange.

Prologue for Teach Me To Forget:

Summer 2000:

It was a storybook wedding. The elite of the world’s beautiful people crowded the groom’s yacht, cruising off the south French coast. The groom’s austere face was only slightly lined, the gray at his temples adding a distinguished air. His still trim body was clothed by the establishment which had enjoyed the patronage of every male in his family since his great-grandfather. Although he conversed urbanely with his guests, his possessive gaze never left his bride.

Framed in the lens of the ever-clicking camera, the bride had the lithe slenderness seen only in the very young and healthy. Delicate curves hinted at the woman she would one day become. Her short dark hair was gamine cut by the stylist who had created the look. Her make-up had been applied by the hands of the genius whose company had taken three generations of women from beautiful to gorgeous. Her lavish bouquet was of rare miniature white orchids, picked deep in the rain forests of South America and flown in for this ceremony. The lace for her veil had been created by devout hands in a convent which had produced lacework of this gossamer perfection for centuries.

The veil was secured by a pearl crown once belonging to a medieval princess. It framed a delicate, serious face dominated by enormous, hazy green eyes and a lush, slightly trembling mouth, and billowed down to hand made, four inch spike heels. By tradition the full length veil attested to the purity of the bride, leaving no doubt in the mind of anyone attending that day that this was, indeed, a virgin bride. The diaphanous covering enhanced her bridal outfit, personally designed by the hand of the dresser to royalty. Brilliant fire opals had been meticulously applied to the hand sewn, French cut white bikini.

One of my personal favorite lines: “I thought if I kept my mouth full of biscuits, there wouldn’t be room for my foot.”

And Lex Valentine did another fabulous trailer for me:

 

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Lessons in the New World of Publishing

I have often stated I believe a book is about the words.  The characters, their reaction to events, how they relate to each other means far more to me than how I read about them.  I realize this isn’t the same for everyone, but shouldn’t our lives be about variety?

How we read has a direct effect on the huge publishing industry, as does what we read.  Kristen Lamb has stated this so clearly, and it’s a MUST READ not only for writers but also for we people who follow AKC.  Adapt or die, Darwin at its finest.  Yes, it’s long, and the comments keep pouring in.  But I haven’t found a better overview of our profession.

Kristen has written several books on making social media work for us, including We Are Not Alone

Enjoy.  Tomorrow I’m going to get into some shameless self promotion.  Release day is coming soon

http://warriorwriters.wordpress.com/

 

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It’s Monday, time for Squid (really??) with Zrinka

I ended up having to drive to Amarillo yesterday–dog business–and fell asleep before I could get this up last night.  Just as well, I’m not sure if squid would be a brunch item.  Then again, who knows?  The fritule looks like it would be super yummy any time.  Welcome, Zrinka

I am delighted to be here today. My debut novel “Bonded by Crimson” has been released on January 28th, and it is available in all formats at Black Opal Books, Amazon, Smashwords, Barnes & Noble and All Romance eBooks 

Arroz negro (Squid with rice cooked in squid ink) ~ a Mediterranean delicacy

Serves 4
Cooking Time Prep time 10 mins, cook 1 hour 30 mins

Arroz negro

125 ml (½ cup)

olive oil

200 gm.

canned whole tomatoes

To taste:

white sugar

450 gm.

squid tubes, cleaned and sliced into   1cm rings

1

large onion, finely chopped

2

red capsicum, finely chopped

3 cloves

garlic, finely chopped

300 gm.

Calasparra rice

1 tbsp.

squid ink (see note)

60 ml (¼ cup)

white wine

1.5 litres (6 cups)

hot fish stock

½ cup (loosely packed)

flat-leaf parsley leaves, coarsely   chopped

To serve:

lemon wedges
Alioli

2 cloves

garlic, finely chopped

1 tsp.

sherry vinegar

2

egg yolks

¼ tsp.

Dijon mustard

100 ml

extra-virgin olive oil

100 ml

vegetable oil

1

For alioli, combine garlic and   vinegar in a bowl, add egg yolks and mustard and whisk to combine. Combine   oils and gradually add oil mixture a drop at a time to egg yolk mixture,   whisking until a thick emulsion forms. Season to taste with sea salt and freshly   ground black pepper.

2

Heat 1 tbsp. olive oil in a small   saucepan over medium heat, add tomato and cook, stirring occasionally, for 20   minutes or until thickened. Season to taste with sea salt, freshly ground   black pepper and white sugar.

3

Heat 1 tbsp. olive oil in a   40cm-paella pan or large frying pan over high heat, add squid and sauté for   30 seconds or until just starting to colour. Remove and set aside. Add   remaining olive oil and cook onion and capsicum for 5 minutes or until   starting to colour, reduce heat to medium and cook for another 10 minutes or   until tender. Add garlic and cook for another 5 minutes or until garlic is   soft. Add rice and stir to coat, add tomato and stir to combine.

4

Combine squid ink, wine and stock in   a jug and stir to dissolve ink, then add to rice mixture, reduce heat and   simmer, without stirring, shaking pan occasionally to loosen rice from base,   for 40 minutes or until rice is tender and stock is almost absorbed. Scatter   squid over rice and cook for 2 minutes, remove from heat, cover with foil and   stand for 5 minutes. Scatter with parsley and serve with lemon wedges and   alioli to the side.

And for dessert, I present you – fritule, a traditional Dalmatian sweet that can be found on every Dalmatian table usually at Christmas or any day! Fritule (pronounced ‘freetooleh‘) are aromatic bite-sized dough balls, flavoured with lemon zest, orange zest, grape brandy (loza in Croatian) and/or dark rum, and sprinkled with icing sugar. Everyone has a winning recipe of their own, and this one is my mum’s tried and tested version! We made these together this summer. These days, whenever I go home, I use this as an opportunity to learn a new Croatian dish or sweet from my mum, and rediscover the good old familiar dishes.

SOURCE: Every Dalmatian mum’s recipe

PREPARATION TIME: 5 – 10 min + the time the dough will take to rise

COOKING TIME: 20 – 30 min

CUISINE: Croatian – Dalmatian

SERVES: Loads!

Ingredients:

50 g of raisins, rinsed and soaked in warm water (this softens them)

1 kg of all-purpose flour

3 eggs

3 tbsp. sugar

2 sachets of vanilla sugar (or two tsp. of vanilla essence)

1 1/2 cube of fresh yeast (40 g), or 3 sachets of dried yeast

1 dl vegetable oil for the dough + more for frying

zest of 1 – 2 lemons

zest of 1 – 2 oranges

2 tbsp. dark rum (or loza, grape brandy, or why not both!)

warm water as necessary

METHOD:

1. Put the eggs, sugar, vanilla and vegetable oil in a bowl, and beat together with a wooden spoon for a little. Add lemon and orange zest, and raisins.

2.  If you are using dried yeast, mix in the yeast in one part of the flour. Then, add this to the eggs.  OR If you are using fresh yeast, melt the yeast in 2 dl warm water. Then add the yeast to the egg mixture, and then the flour.

3. Mix with the wooden spoon. Continue mixing until the dough stops sticking to the wooden spoon.

4. Leave the dough to stand, until it almost doubles in size. The mixture is going to be warm, but it mustn’t be too warm otherwise it will ruin the yeast (says mum). If your pot/bowl is cold, put it in another bowl/pot filled with warm water. 

5.  Pour some oil in a pan – you need to have enough so that the fritule don’t touch the bottom of the pan when you add them to the oil. Heat the oil until fairly hot.

6. Dip a spoon in the oil. This will stop the dough from sticking to it. Then, take a bit of dough in your hand, squeeze it in your fist, and scoop off what comes out between the thumb and the index by using the spoon.

7. Put the dough ball into very hot oil. And repeat the process: dip the spoon into hot oil, then scoop the dough, then put the dough ball into hot oil. Fry until golden brown.

8. Turn the dough balls over. Start taking them out when they get this nice golden colour.

9.Take them out in batches and put on some tissue paper which will soak up some of the oil.

10. Put the fritule in a pan and cover with a lid to keep them a little warm.

11. Repeat the process until you use up all the dough. Sprinkle with icing sugar before serving. Fritule don’t need to live in the fridge, and can last for a few days.

For pictured step-by-step instructions please go to: http://maninas.wordpress.com/2007/11/27/festive-food-from-dalmatia-fritule/#comment-7660

In case black rice is not to your liking, I’d like to leave you now with a short excerpt from my novel, the dining scene. We love pizza, too.

Excerpt, Bonded by Crimson 

Though she longed to slip her arm around his waist, she sauntered forward in step with him. They crossed the bridge to Old Town and got their dinner from a little nook. Then they climbed the zigzagging stairs to the wide fortification that once kept invaders from entering the city. The thumping music from a nearby outdoor nightclub, The Garden, bounced off the stone walls.

Matthias scaled the seven foot tall outer wall to place their food on top then jumped back down. “I’ll give you the boost.”

With his back against the wall, he laced his fingers. “The technique is the same as it was in the medieval times. Grab onto my shoulders and climb. Trust me it’s easier if you do it barefoot. Pretend you are a corsair.”

Was he serious? He expected her to climb on his shoulders? “They were driven by desperation.”

He shrugged. “I’m starving. The smell of pizza makes me desperate enough.”

With her sandals in her hand, she scanned the fortification wall. “I haven’t climbed like this since I was a kid.”

When she hesitated, he said, “I can lift you.”

“No, I can do it.” She shoved her foot in his hands and took hold of his shoulders. “This is so very romantic.”

“It will be once you get up there. Ready?” His muscles flexed when she nodded. “One, two, up you go.”

He propelled her upwards so when she neared the top she narrowly avoided shoving her hands in the pizza sauce. This dining experience made her feel like a teenager again. Propped on her elbows, she burst into laughter, her feet dangling above his head. Good thing she decided against wearing the skirt. Though the way the stones scraped her thighs, she’d be lucky if her pants didn’t rip.

“Are you stuck?” he called. “Hang on, I’m coming.”

Like a cat, he scaled the wall again and grabbed her wrists, pulling her up. The lights of the bridge railing flickered to life and reflected on the surface of the calm sea.

“Look at the view.” He raised his arms as if to embrace the entire harbor. “And you doubted our vantage point would be romantic.” His fingers wrapped around her hand. “Come, sit next to me.”

She lowered to the cold stone wall. Twenty years of living in this city and she’d never seen the harbor lit as beautifully as tonight. “I don’t think I can ever get enough of this wonderful view.”

“Neither can I.” He smiled, yet he was looking at her instead of the harbor.

Her stomach knotted. No one had complimented her in years, and he’d said nice things to her for two nights in a row. She took a bite of pizza, but couldn’t pay attention to the taste. “Even after this acrobatic display?”

“Especially after that.” The dimples in his cheeks deepened. “How’s the pizza?”

“It’s good, but I’m not very hungry, I’m afraid.” She placed the slice on its carton and wrapped her fingers around the can of soda.

He tossed his crust at the garbage bin on the street. “Besides today’s incident, are you having a great vacation?”

“The best.” It was the truth. If he had taken his family to anywhere else in the world, she would have had a great time just because of his presence, but being home gave her vacation a nostalgic feeling. When the time to leave came, it would be that much harder. “How about you?”

“Wonderful.” He reached for her hand and enclosed it in between his palms. “I was called to hospital only once since we arrived.”

Curiosity sparked in her mind. “Why?”

“I work pro bono here, and they needed a plastic surgeon for an emergency facial reconstruction.”

She lowered her head. All of a sudden, she felt inadequate. He had worked while she slept in and enjoyed her lazy days of summer. “I planned to write, but I keep getting side-tracked.”

“Too many distractions in the city? I have a proposition for you.”

No, just one distraction. You. She raised an eyebrow. “I’m listening.”

“Would you like to be my guest before the boys’ visitation with Petar is over? The house on the island is air-conditioned. I promise I won’t bother you, and you’ll have the place pretty much to yourself.”

Blood rushed to her head. She wanted nothing more than to spend a few days alone with him on his island and forget about the civilization. No matter where in the world she went, thoughts of him would cloud her mind.

“We wouldn’t be cut off the world. There’s wireless internet connection, and I even have a television.”

“It sounds tempting, but I think we should give this dating thing at least one more try.”

“All right, how about tomorrow? Would you like to meet my friend?”

His friend? “I’d love to. Is he…like you?”

“Yes, he is immortal.” He chuckled. “You’ll see.”

She picked up a slice of pizza to hide her trembling hands, but she didn’t eat it. Tapping her foot to the beat from the club to distract herself proved futile. This city had its secrets, but she never expected them to involve immortals.

 

BLURB

 

Love isn’t in the cards for her…

After her short failed marriage, Kate tries to rebuild her life and takes a position as a nanny to three small boys. She quickly grows to love them, but their father, terrifies her, while igniting a passion she didn’t know she possessed. Disturbed by his distant manner with his sons, Kate struggles to make him more involved in the boys’ daily lives. Her efforts are mysteriously supported by an entity that cannot really exist. Or can she? And if she does exist, is she really trying to help Kate, or just take over her body?

But when he deals the hand, all bets are off…

Six years after his beloved wife passed away, Matthias is still trying to become the father she wanted him to be. Not an easy task for a three-centuries-old immortal. His search for the ultimate nanny ends when Kate Rokov stumbles to his home and into his arms. The immediate attraction he feels for her seems like a betrayal of his dead wife, a love he’s harboured for over three hundred years. But when Kate is stalked by a deadly stranger, life he clung to in the past begins to crumble and break down. Can Matthias learn to trust and to love again in time to save his family from disaster, or will his stubborn pride destroy everything worth living for?

AUTHOR’S BIO

 Zrinka Jelic lives in Ontario, Canada, with her husband and two children. A member of the Romance Writers of America and its chapter Fantasy Futuristic &Paranormal, as well as Savvy Authors, she writes contemporary fiction—which leans toward the paranormal—and adds a pinch of history. Her characters come from all walks of life, and although she prefers red, romance comes in many colors. Given Jelic’s love for her native Croatia and the Adriatic Sea, her characters usually find themselves dealing with a fair amount of sunshine, but that’s about the only break they get. “Alas,” Jelic says, with a grin. “Some rain must fall in everyone’s life.”

Contact me @: www.bondedbycrimson.blogspot.com

http://zrinkajelicromanceauthor.wordpress.com/

Find me on: Facebook Twitter

Watch the book trailer: Bonded by Crimson

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That Quiche

While I was in Southern California visiting with my sis in law, she gave me this great quiche recipe:

Ingredients:

dozen eggs

pound bacon cooked and crumbled

one pound each jack and cheddar, shredded

two cans asparagus tips

sliced fresh mushrooms

SPRAY 12 X 9 pan.  Layer asparagus, cheese, bacon and mushrooms.  Beag eggs until frothy and pour over.  Bake at 350 for one hour

Okay, I do not eat canned asparagus.  Ick barf.  I love asparagus, raw or steamed or lightly tossed in a pan with some oil (or butter!)  Next time it’s on sale at the grocery I’ll try it roasted with olive oil.  Plus, living in New Mexico, I’m going to be adding green chilies to pretty much everything.  I’ve already gone through what I put up in October but we can get pretty darned good roasted and chopped frozen greens.

The last day I was visiting Gloria and I picked up bacon and eggs at Trader Joe’s.  They have a great no preservative bacon ends and pieces, lots of meat and wonderful flavor.  Plus a can of their green chilies–not much heat but a lot of flavor.  That made a super breakfast, along with onions and red bell pepper strips, cooked in olive oil, and young potatoes cooked in the bacon grease.  The potatoes were for Gloria’s family, I’m still no carb.  Super yummy breakfast, much less expensive than anywhere we could have gone out, and no need for anyone to dress up.

Of course I’m going to play with the recipe!  Didn’t have time to go into Albuquerque for Trader Joe’s, so I used the Oscar Mayer no preservative bacon (more expensive than TJs!)  And we have the luxury of those great frozen Hatch green chilies.  I had some wonderful New Zealand White Cheddar waiting to be shredded.

Getting hungry yet?  I only made half the recipe, and put it in my favorite blue ceramic dish.  Sadly one of the handles broke off but until I can get another one this size and this gorgeous color, I’ll keep using this one.  The recipe calls for layering the “fillings” then pouring on the eggs, but I thought I’d try adding more cheese to the top.  Hard to believe I had no mushrooms in the house, but I’ll save that for next time.  After I taste tested, I wrapped the rest up to go to Martha and Tim for dinner.  She had meetings all day and didn’t need to be thinking about cooking or going out.

So, is the low carb worth it?  Are my body values skewed after three months of meat, oils, butter, eggs?  For my quarterly check up on Thursday I had blood work done on Monday, so it would be as current as possible.  My blood sugar is 84, my cholesterol is better than it ever has been.  My doctor is grinning over a 35 pound weight loss in less than a year.  Yeah, I’d say it was worth it.  And it’s not like I’m depriving myself.  Last night was steamed and mashed cauliflower and chicken.  Yummy.

So far I haven’t written about anyone with a weight issue.  Maybe for the same reason I haven’t written about anyone in the dog world–it just hits a bit too close to home.  “Teach Me To Forget” is about a woman who has taken back her life, and answers to no one about her appearance.  I’ve uploaded the prologue onto the Teach Me To Forget page, but I’ll happily share the cover with you here.

Enjoy your quiche.

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NOT MY KID by Christine Hughes

I’m going to let Christine slide on the recipes, since this post touched a nerve deep inside.  My husband was a teacher in Southern California for over thirty years and dealt with far too many uninvolved parents.  For that matter most of our friends in SoCal were teachers and I just spent a weekend with them.  All of them would have revelled in knowing a parent like Christine.  So grab your favorite beverage (I’m drinking Sorrento coffee and contemplating breakfast) and enjoy.  I’ll be back tomorrow with a wonderful crustless quiche recipe I picked up this last weekend.

Take it away Christine.

Mom, Teacher and a Bowl of Cheerios – NOT MY KID!

Hey Mona! Thank you for having me! I’ve been wracking my brain figuring out what to share and since the topic of my son’s schoolwork is in the forefront of my head this past year, I felt maybe I could ramble a small “lecture” for those of us who may need it.

I was an English major in college. I taught English to students from 6th grade to 10th grade. I love to read. I love to write. I love to talk about books, I love to touch books and I love the fact I’ve written one about to be published. So with all this love of reading and writing, can you imagine how shocked I was when I found out that my first grader wasn’t progressing, as he should in those areas?

I had three reactions to his reading level when he started first grade. The first, I am ashamed to admit, was my selfish response – What are you talking about? He has to be good at it because I am (not my finest mom moment, I assure you so you can close your mouths now.) The second was my mom response – Not my child! Omygosh! Is going to stay back? (again, not a great response) My third response, and actually the most helpful, was my teacher response – What can we do? How can I help him? What methods are you using to gauge his level? And with that I called everyone I could at the school, my old teaching buddies, and set up meetings with whoever could help us.

As a teacher, I should have known that boys often progress in reading later than girls. I was able to see the light when I put my teacher hat on. Having been on the other side of the desk, I was familiar with a number of the strategies teachers use to increase reading flow and continuity. I was also familiar with many of the tools available in public schools – I was aware of my rights as a parent, the rights of my son’s teacher and approach what seemed like doom and gloom in a more positive manner.

My husband and I set up our kitchen with bulletin boards and white boards and got down to business. I knew everything we did needed to be as straightforward as we could make it. My son isn’t a fan of arts and crafts and all that so whatever we did to help him needed to be as logical as it could be. And as soon as I calmed down, lineated my thinking and focused, he grew less anxious and homework started being fun and you know what? Based on the methods used in his school, his ability to comprehend and his measure of fluency have increased by 14 points! (That’s phenomenal, by the way) So everyday we do homework, we celebrate the end of the “lesson” with a bowl of cereal complete with the spoon clinking “cheers” he loves.

I think my rambling point is that, as parents, we often look for who is to blame in terms of our child’s education. But remember, a teacher follows a prescribed curriculum and in this day and age of “teach to the test”, differentiated instruction is difficult.  Maybe if we all could wear a teacher hat for the day and realize that blaming instead of finding solutions is counterproductive. Because while we all respond with “not my kid!” we all need to realize that, “yeah, my kid” might be the truth.

Thanks Christine for the reminder–I don’t have children but I’ve had the “not MINE” reaction when my dog is the only one to “mark” the obstacles in Obedience.  Oops.  Christine’s “Torn” is coming out from Black Opal Books

MORE ABOUT CHRISTINE: A former Army brat, Christine Hughes moved quite often. She spent much of her time losing herself in books and creating stories about many of the people she’d met. Falling in love with literature was easy for her and she majored in English while attending college in New Jersey.

Not sure where her love of reading and writing fit, she became a middle school English teacher. After nine years of teaching others to appreciate literature, she decided to take the plunge and write her first novel. Now at home focusing on making writing her new career, she spends her time creating characters and plot points instead of grading papers.

Music has become an integral part of her writing process and without the proper play list, Hughes finds the words don’t flow. At least a few times a week she can be found at the local Barnes & Noble with her Mac and headphones working on her next novel. Her YA novel Torn will be released by Black Opal Books in June 2012.

3 Interesting Facts: 1. I  attended 13 different schools, including college, due to my family’s military relocations. 2.     I met my husband when I was 14. 3.     My favorite book of all time is Ray Bradbury’s Fahrenheit 451.

TORN BLURB

When Samantha’s father dies and she finds out he was an angel because of what he was protecting, she must join the fight between two groups of fallen angels, the Faithful and the Exiled, in a race to save humanity. In spite of the unforgivable betrayal of her best friend, the newly acknowledged love for her guardian angel, the face to face confrontation of the dark angel who killed her father and the growing need to allow darkness to take over her being, Samantha has been charged making the choice between fighting alongside the Faithful or succumbing to the darkness of the Exiled.

 

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Meet Alyssa Lyons

This is going to be FUN.  Alyssa writes Chick Mysteries.  She’s going to give us some insights into the Southern world.  Welcome, Alyssa!

Hi, I’m Alyssa Lyons. I write chick mysteries, think “Murder She Wrote” in high heels, specifically the Jordan Davis Mysteries.  So what is a chick mystery?   It’s an amateur sleuth who is young, hip and always finding a mystery to solve. While occasionally there is some blood, it isn’t overdone and usually happens off scene. However, when necessary Jordan will do what is needed to save her family and friends.

In Last Wishes, Jordan rides in on her motorcycle to solve the murder of a beloved client. Amateur or not, she soon discovers she is good at solving crimes, Southern style. What is Southern style? It’s being nosy, knowing everyone’s business, and recognizing that dark secrets are the lifeblood of Southern Society.

Like me, Jordan and Grayson “Gray” Trent live in Lynchburg, Virginia, better known as the City of Seven Hills. It was founded in 1796 by John Lynch when he built a ferry to cross the James River. You know what they say, location, location, location. Anyway, we are at the base of the Blue Ridge Mountains in Central Virginia. The two largest cities near us are Roanoke and Charlottesville, home of Monticello and the University of Virginia (UVA).

Modern Lynchburg epitomizes the dichotomy found in the South, and probably most of the world. It is a small town where everyone knows everyone else’s business, including your entire family tree. It is also a small city where everyone is invisible. I kind of like the invisible part when out digging for material for Jordan’s stories. Although, I do think Lynchburg takes this a step further than most.

First, I need to explain what happened to a friend of mine for you to fully understand why I’ve said this. Both sides of his family have lived here since the 1850s. One day he was asked by one of the grandé dames where he came from?

 Wise to the ways of Lynchburg, he answered that his family helped found the city. She nodded and asked where he was born. Ah, now you see where this is going. Bracing himself, he told her his parents were visiting in Washington D.C. when his mother went into labor. “So, you hail from Washington,” she said, sagely. Then with a patronizing smile and a pat his arm, she said, “That’s okay. We need new blood occasionally. It prevents inbreeding.”

I hope you will enjoy reading about Lynchburg and about Jordan and Gray as she solves crime Southern style and he attempts to keep her alive and out of jail.

Bye for now!Alyssa.

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Alyssa Lyons Black Opal Books

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Wednesday Cappuccino and Biscotti with Debbie and Marc and Natalia

Mmmmmmmmmmmmmmm, biscotti.  Little morsels of crunchy delight.  Debbie’s brought us a recipe for super yummy biscotti. I think I’ll just pour up a cappuccino and try one.  HI Debbie

Hi Mona, it’s so nice to be here with a fellow Black Opal author.  Thanks so much for having me.  Since Marc and Natalia, the hero and heroine in my novel, Twin Flames, are Italian and share a healthy Sicilian appetite, I thought we could partake in a cup of cappuccino and almond anise biscotti.  The literal translation of biscotti is “twice baked cookie” and one of my favorite recipes.

RECIPE:

½ cup granulated sugar

½ cup brown sugar

¼ cup butter or margarine, softened

1 tablespoon anise seed

3 eggs

3 cups all purpose flour

1 tablespoon baking powder

½ cup chopped almonds

Beat sugars and butter until well blended. Add anise seeds and eggs; blend well. Stir in flour and baking powder; mix well. Stir in almonds. Shape dough into two 10 x 1 inch rolls. Place rolls 4 inches apart on greased cookie sheet. Flatten each to 2-inch width. Bake at 350 for 20-30 mins or until golden brown.  Cool completely.

Cut diagonally into ½ inch slices. Arrange slices, cut side down, on ungreased cookie sheet. Bake at 350 for 6-10 minutes or until bottom begins to brown.  Turn and bake for an additional 3-5 minutes or until crisp.  Cool completely.

Store in tightly covered container for up to one month.  The anise flavor gets stronger with time.

I’d like to send a shout-out to my daughter Ellie. Today is her 17th birthday. Happy  Birthday, sweetie. I love you.

As well as celebrating her birthday this spring, we are getting ready for the prom.  The question I have been asking myself these last few weeks is, “When did the prom become a wedding?”  Things have certainly changed since my junior prom in 1978.

The most obvious difference is the fashions. We all (or some of us) remember the styles of the seventies. The dresses were flowered print and the tuxedos were powder blue. My daughter has a beautiful short, coral, strapless dress.  It’s fashionable but tasteful for her age.

In my day, I did my own hair, and my best friend and I did each other’s nails. We got dressed, posed for the obligatory pictures and drove off in my date’s father’s 1976 Crown Victoria. We thought we were all that.

Ellie has a hairdresser appointment and a mani and pedi scheduled.  She’ll be picked up by limousine.   It’s not a standard limo. It’s a beautifully plush limo bus complete with disco light hanging from the ceiling and lights flashing.  It’s fully stocked with ice and soda.

The venue she’ll be arriving at is a small aquarium on the coast of Connecticut.  Her date and she will dine and dance while the fish play and swim in the background. How cool is that?

My prom was at a restaurant’s banquet room. I remember my parents grumbling their prom was in the high school gym.  Times change.

My 35th High School reunion is just around the corner in 2014.  Maybe I’ll suggest a prom theme. We’ll get dolled up (my husband looks very handsome in a tuxedo) and we can rent a limo.  The bar will be stocked with something a little harder than soda.

Why should teenagers have all the fun?

***

 Debbie Christiana’s novel, Twin Flames is available through Black Opal Books, Amazon, Barnes and Noble and Smashwords.

BLURB:She’d never met him before…or had she?

 The last thing forty-year old Natalia Santagario expected was to be sitting on a Manhattan barstool ogling a man she’s never met, but swears she knows.

 He didn’t know her at all…or did he?

The mysterious dark-haired woman at the end of the bar stops twenty-eight year old Marc Tremonti in his tracks. His head assures him she’s a stranger, but his heart tells him otherwise.

Together they embark on an adventure that will change their lives forever.

 Their attraction instant and enigmatic, they undergo past life regression and discover that, not only have they spent hundreds of lives together as lovers, Natalia holds the secret to Marc’s puzzling birthmark.

But what should have been a joyful reunion is complicated by a kind, albeit confused, almost ex-wife, a bout of temporary amnesia and a mischievous ghost from their past.

What else could possibly go wrong?

Bio:  Debbie Christiana would sit in her room as a little girl and write stories about ghosts, unexplained events and things that go bump in the night. She combined her love of the paranormal with her fascination of unusual love stories and decided to write paranormal romance.  Her novel, Twin Flames, was released in the summer of 2011 with Black Opal Books.  In February 2012, her short story, The Land of the Rising Sun, was one of ten included the anthology BITES: Ten Tales of Vampires.  Debbie is a member of RWA and Secretary of the Romance Writers of Connecticut and Lower New York.  She lives in Connecticut with her husband and three children.

Visit Debbie @ www.debbiechristiana.com

Twitter @DebChristiana

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“What is a soul? It’s like electricity – we don’t really know what it is, but it’s a force that can light up a room”

Ray Charles, 1930-2004  Pianist and Soul Musician

 

With a hot cup of coffee and a donut in hand, Natalia and her two friends boarded a train for the hour ride to New York City. Grand Central Terminal was jammed with people, most of whom were watching a holiday light show flashing onto the ceiling. Having seen it plenty of times, the three women worked their way through the massive crowd on to Forty-Second Street. After taking in the obligatory holiday sights, the Christmas tree at Rockefeller Center, and a quick stroll down Fifth Avenue, they were ready to move on. They hopped on the subway to Christopher Street in the Village to their favorite out of the way stores for a day of shopping.

“Nat, are you almost ready?” Ellie asked.

“Yeah, and I’m hungry.”

“Should we take Nat to that Italian restaurant we found last time?” Christine asked.

“Sure,” Ellie said. “Want to try it, Nat?”

“Do you both think with a name like Natalia Santagario I don’t get enough Italian food? I was hoping for a big juicy steak and bottle of red wine.”

“I guess we could have steak, but this place is really good. Plus all the waiters are cute.”

“You’re both married,” said Natalia.

“But you’re not,” Christine said, pointing a finger at her.

“Whatever. I don’t care. I’m starving. Let’s go.”

A crowded subway ride later, they arrived at Tremonti’s restaurant on West Fifty-Fourth Street.

Before they went inside, Natalia stopped her two friends. “Thank you,” she said. “I really needed this. I’m glad you kept harassing me about coming with you.”

“We told you so,” said Ellie with a smile.

As they entered the restaurant, they were swallowed by a crowd of shoppers, tourists, and people reveling in the holiday season. Sandwiched between her friends and the other hungry inhabitants of the restaurant, Natalia couldn’t help but notice the wonderful aromas swirling around the room. For a moment, she was a little girl in her grandmother’s Brooklyn apartment, having Sunday dinner.

As she inhaled once more, a strange sensation took hold of her. Her body temperature seemed to shoot to a hundred degrees. Sweat formed on her brow. Light headed, she could feel the color drain from her face.

“Nat, what’s wrong?” Christine asked, resting her hand on Natalia’s shoulder. “You look like you saw a ghost.”

No, I’m used to seeing ghosts. “I’m fine. It’s hot in here, that’s all. Let’s try to work our way to the bar so I can get some water.”

They started to push their way through the crowd when Natalia felt Ellie take her hand. “Hurry, those people are getting up,” she said, dragging Natalia behind her.

No sooner had they hopped up on their barstools than a young waiter appeared.

“What can I get you ladies this evening?”

“Hi,” said Natalia. “I would love a glass of wa—” She sat completely still, staring past the waiter.

“We’ll have three glasses of Merlot, please,” Christine chimed in. “Could you bring my friend some water? She isn’t feeling well.”

“Sure,” the young man said and left.

“Nat, what are you looking at?” Christine asked.

“The man over there making drinks,” she said, pointing to the side of the bar.

“Looking? Ogling is more like it,” scoffed Ellie. “She’s practically drooling.”

“I know him from somewhere,” Natalia said.

“His back is to us. You can’t see his face.”

“I don’t need to see his face.”

Having no logical answers to give them, Natalia ignored the rest of her friend’s questions and continued to watch the fascinating man behind the bar. He was tall with broad shoulders and dark curly hair. His sleeves were rolled up, his strong arms and hands visible. He was good at his job. Quickly dipping his hand in the ice and dropping the cubes into the glasses, he had three drinks made in a just few moments.

Then something changed.

***

“Hey, Marc. I need two Absolute Martinis and two Cosmos,” the older waiter said patting him on the back.

“Okay, give me a minute.”

Marc reached for Martini glasses on the shelf. The regular bartender couldn’t have picked a worse night to call in sick, although Marc didn’t mind helping out. It beat sitting home alone on a Saturday night, which had become customary as of late. He put the three drinks aside and started on the next order.

Getting four new glasses down, he suddenly felt warm and woozy. Leaning over, he reached into the ice with his right hand, relishing its coolness. He straightened abruptly and stopped what he was doing, as the same odd affliction he’d felt a month ago hit him once more. Within seconds, first his left, then his right shoulder burned as if hot coals were blistering his skin. He took a few deep breathes and the throbbing subsided a bit. Feeling startled, but not knowing why, his whole body twisted to the left knocking over the glasses.

Clutching a fistful of ice, he turned and gazed into the considerable crowd at the bar. What was he looking for? He didn’t have clue, but when he saw it, he would know. Of that, he was sure.

He moved in a near-full circle. Then he saw her. She had a bewildered expression on her face but an intense gleam in her eyes. He cocked his head and gave her a curious look, knowing she had been watching him.

As he walked toward her, the pain in his shoulders all but disappeared. Feeling his whole body relax, the ice fell out of his hand onto the floor, but he kept moving.

“Marc! What are you doing?” asked one of the servers. “Someone is going to slip on the ice.”

“Oh, sorry, I’ll get it in a minute,” Marc responded, never taking his eyes off the woman he was approaching.

When he reached his destination, he was at a loss at what to say. “Hi,” he said, unsure of himself. “Don’t take this the wrong way, but have we met before?”

When she hesitated, the woman beside her spoke. “You’ll have to excuse her. She’s not feeling well tonight. Nat, tell him you thought he looked familiar to you too.”

“I thought you reminded me of someone I knew. That’s all. My friend is overreacting. It was warm in here, and I was light-headed. I feel fine now.” She gave him a kind smile.

“Yes, it can get warm in here. Do I know you from school? I went here in the city.”

She looked amused. “Listen, hon. I’m a little older than you, don’t you think? I grew up in Connecticut.”

“I went to summer camp in Connecticut for two years.” Her words and smile put him at ease, and he felt confident and even a bit flirtatious. “You could have been my camp counselor. Maybe I didn’t appreciate you in your bikini when I was ten and you were…?”

“I don’t know. How many years ago were you ten?”

“Eighteen years ago.”

“Oh.”

“Like I said maybe I didn’t appreciate you in your bikini when I was ten and you were…?”

“I was twenty-two when you were ten. And I did look good in a bikini back then,” she said with a smirk. “Sorry, I never worked as a camp counselor. Try again.”

“I will. You have me intrigued. Anyway, they say forty is the new thirty.”

“Does your wife know you flirt with all the women?”

He looked down at his wedding ring. “If it brings in good tips, she doesn’t mind,” he said, not knowing how his wife felt about much of anything lately.

“Good for her.”

“I’m Marcos, but please call me Marc,” he said, offering his hand. “It’s nice to meet you.”

“I’m Natalia. Same here.”

The minute their hands met, a powerful shock traveled from his hand up his arm. He forced himself not to jump.

“Ouch!” she exclaimed.

“Sorry. It’s that time of the year I guess,” he said, concluding she received the same jolt.

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