A Country Recipe for your Labor Day Dinner by Catherine Castle

 

Labor Day, which signifies the close of summer, is coming up this weekend, and with it the backyard barbeques, pool parties, and great summer foods come to an end. To celebrate the holiday I thought I’d share a summer recipe that was a staple in my childhood home—Fried Corn.

 “What?” you ask. “Who would fry corn? Don’t you boil it on the stove or grill in the husk for a summer treat?”

 You can, but if your mom came from the hills of Kentucky, like mine did, fresh corn was also served up fried in bacon grease. And as any lover of bacon can tell you, everything tastes better with bacon. J

This recipe isn’t quick, but it’s well worth the effort. Frying corn brings out the vegetable’s sweetness, and the combination of the bacon gives it a savory taste. Sweet and savory—the best of both culinary worlds, in my humble opinion. Fried corn goes great with hamburgers, hot dogs, barbequed chicken and just about any other meat you can think of. It’s also a good leftover breakfast food served with sausage and fresh tomatoes, although there were never any leftovers at our house.

Here’s what you need to make this Appalachian treat.

 

Fried Corn

Serves 4

Ingredients:

·       10 ears of fresh corn on the cob, to make 2 cups of cut fresh corn. Corn should be just beyond the corn-on-the cob stage, yet be milky when you pierce a kernel with your fingernail.

·       ½ cup of bacon drippings. This makes the best fried corn. Or you can use ¼ cup oil and ¼ cup bacon drippings; or just oil, if you must. Not using bacon drippings will significantly change the flavor. Do no use margarine as it will make the corn burn easily.

·       ½ cup of water

·       Salt and pepper to taste

·       6 slices of thick bacon, cooked and crumbled

 

Directions:

·       Cook the six slices of bacon until crispy.

·       While the bacon is cooling, shuck the corn. Remove all the silks under running water with a vegetable brush.

·       Using a large bowl to catch the corn, cut the top of the corn kernel with a sharp knife, barely cutting off the kernels. This is called “capping.” Some country cooks “cap” the corn by cutting toward themselves. I prefer to put the corn cob into the bowl and slice down. I find it’s less messy that way.

·       Once the corn has been “capped” all around the cob, remove another layer, scraping the cob down as you go. This removes the rest of the kernel from the cob and some of the corn’s juices.

·       Mix the ½ cup of water with the corn until well combined, and season to taste with the salt and pepper.

·       Heat ¼ cup bacon drippings (or whichever combination of oil and drippings you choose) in a skillet until a drop of water “dances” in the oil.

·       Quickly pour all the corn into the hot skillet. Do not put in a spoonful at a time or the corn will splatter.

·       Cook the corn, slowly and uncovered, over medium heat. Do not stir until a brown crust forms on the bottom. Turn with a spatula.

·       Crisp up the other side a bit and serve with the crumbled bacon on top.

Cook’s Notes: This dish is traditionally cooked using a cast iron skillet, but stainless steel works, too. If you use a cast iron skillet the corn will brown more slowly. Also, do not use the same skillet that you cooked your bacon in to brown the corn, unless you’ve washed it, because the corn will stick to the skillet.

 If you have leftover fried corn, add about ¼ cup of water to the corn and pour it into a well-greased casserole dish for a later meal.

 If you do not use all the fresh corn you’ve prepared, you can put it into a tightly sealed container, store it in the refrigerator and use by the third day.

 

Have you ever eaten fried corn?

 

Multi-award-winning author Catherine Castle loves writing, reading, traveling, singing, theatre, and quilting. She’s a passionate gardener whose garden won a “Best Hillside Garden” award from the local gardening club. She writes sweet and inspirational romances. You can find her books The Nun and the Narc, A Groom for Mama, Bidding on the Bouquet  and Trying Out for Love boxed set on Amazon.

 

Blueberry Muffin in a Mug ~ no sugar, low carb

Blueberry Muffin Mix (no sugar, low carb), serves one

Heidi here. This is an amazing recipe that I modified from Simply Keto: A Practical Approach to Health & Weight Loss, with 100+ Easy Low-Carb Recipes.

Dry ingredients:
3 Tbl blanched almond flour
1 Tbl cocnut flour
1 Tbl plus 1 tsp Swerve confectioners'-style sweetener
1/4 tsp baking powder
1/4 tsp salt

Because this serves one and is a lot of work, I actually batch up the dry ingredients into baggies by putting out a bunch of bowls and measuring the ingredients into the bowls. Then, I whisk the ingredients to mix well and pour them into snack sized baggies. So, in the morning when I'm ready to make breakfast, it doesn't take too long.

Put all dry ingredients in a medium microwave-safe mug.

Add wet ingredients to mug:
1 large egg
1 Tbl unsalted butter, melted
1 tsp avocado oil
1/4 tsp vanilla extract

mix well.

Gently stir in 10-14 blueberries, depending on size. Use the back of a spoon to press the batter down and smooth the top.

To the right is the blueberry muffin ingredients all mixed together and ready to go into the microwave.

Place the batter-filled mug in the microwave for 1 minute 30 seconds, you may need to add an additional 15 seconds.

Run a butter knife around the cooked muffin to release it. Flip mug upside down over a plate and allow muffin to slide onto the plate.

To the left is the muffin, fresh out of the microwave, cut in fourths. I drizzle additional melted butter (about 1 tsp) over the meal. So yummy!

BTW, I got the unusual ingredients at Whole Foods. If you aren't close to a Whole Foods, try Jet.com.

If you enjoyed this post and have any interest in hearing more about the simple things I learned from this book that I've been able to integrate into my daily life, please sound off in the comments and I'll do some follow up posts (breakfast ideas, lunch ideas, dinner ideas, general Kato tips).

Surprise Giveaway!

Good thing you kept reading 😃  Leave a comment to get your name in the drawing for the colonial recipes from Amber Schamel's Dawn of Liberty collection. Sam Adam's favorites!

Low-Carb Moo Shu Pork

 

 

I don’t know about you, but in my books there’s always food, and often quite a few meals. After all, everyone has to eat, right?

 In my sweet, romantic comedy, A Groom for Mama, Chinese food figures prominently. In fact, a Chinese meal—moo shu pork to be exact—is what the heroine Allison and the hero Jack were eating when they broke up.

 I have to admit, before writing this book I’d never eaten mu shoo pork, mostly because of the pancakes—I avoid eating too many carbs. But I liked the way the word rolled off my tongue, so I included it in my story. My favorite Chinese dish is Wor Sue Gai, which is widely believed to be a Cantonese American-inspired Chinese dish that originated in Columbus, Ohio. I used to stop at a Chinese restaurant when I worked in downtown and go for lunch and order Wor Sue Gai. Wor Sue Gai, literally means “wok seared chicken.”  It’s basically cooked chicken which is deboned, breaded and then fried, with a gravy sauce drizzled over the lettuce, almonds, and anything else on the plate. Yum gravy and chicken. For a girl raised on county food, what’s not to like? It’s been a long time since I’ve had that particular dish, mostly because no one in my area serves it any more.

 When we were first married we ate a lot of La Choy Chop Suey. Now if I do Chinese, it’s a quick stir fry full of veggies. I do love the stir fry at the local homestyle diner in our little town.

Chicken Stir Fry

But the night Allison and Jack broke up, they were eating moo shu pork, a dish that originated from Northern China. Moo shu pork is basically marinated stir fried pork combined with scrambled eggs, green onions, mushrooms and Chinese cabbage and rolled up in a thin pancake.

After writing this book, I decided I should try moo shu pork, so I came up with my own low carb version of the dish. Here’s a quick and easy way to make moo shu pork. If you don’t want to use low-carb pancakes (I use a low-carb, high-fiber, sugar-free mix called Maple Groves Farms of Vermont) or low-carb, high-fiber tortillas, you can make regular pancakes from scratch. Just make the batter thinner so the cakes are easy to roll up.

 

Catherine Castle’s Moo Shu Pork

 

Ingredients:

For Marinade:

2 Tablespoon low-sodium soy sauce

1 Tablespoon oil
1-2 crushed garlic cloves
salt and pepper to taste

 

Other ingredients:

1 pound thinly sliced pork tenderloin or pork loin, sliced into strips

2 Baby bok choys
2-4 green onions, chopped
½ box fresh mushrooms, or one can of mushrooms, sliced
2 eggs
1 can sliced water chestnuts, cut into sticks
4 low-carb pancakes or low carb tortillas


Directions:
Mix marinade ingredients and place marinade and sliced pork in a closable, plastic bag. While you chop remaining ingredients, marinade the pork.  Discard marinade and stir fry pork over high heat in about 1 ½ teaspoons of oil until lightly browned. When the pork is cooked, remove from the pan and set aside. Add 1 ½ teaspoons more oil to the pan and scramble 2 eggs to soft set stage. Push eggs to side of pan and add sliced mushrooms, sliced green onions, sliced stems and leaves bok choy, and water chestnuts. Stir fry until mushrooms are cooked and bok choy has wilted and vegetables are heated through. Add pork and stir all ingredients together.

 

 

Place about ½ cup of the stir fry mix into the low-carb pancakes or low-carb tortillas, fold up bottom of tortilla, then sides, and serve. If you don’t like these veggies, feel free to substitute ones that you do like. This recipe makes about 4-6 rollups, depending on how much filling you place on each tortilla or pancake. This is also good without making it a hand-held meal.

 

Now here’s an excerpt from A Groom for Mama, the book that inspired my recipe.

 

 

A Groom for Mama

By Catherine Castle

 

Allison snapped her suitcase shut and shoved it under the bed. “I don’t want to talk about the one who got away, or any other man, Mama. They grab your heart and break it—just like Daddy did to you . . . to us.”

“Not all men are like your daddy,” Mama said. “There are good ones out there, too.”

“Not in my experience.” Allison gave her mother a hug. “I don’t want to talk about it anymore, okay?”

Mama’s silence told her she hadn’t heard the last of this subject. Her mother’s stomach growled, easing the way to a subject change.

Laughing, she asked, “Are you hungry, because I’m starving. Come on, I’ll fix you some lunch. How does your favorite—tuna salad—sound?”

“Lunch,” Mama echoed. “Oh, I forgot to tell you—Jack’s bringing something over.” The doorbell rang and Mama smiled sweetly. “You’d better run and answer the door, dear. I’m not taking the stairs too good, what with my arthritis and—”

Allison cut her off. “Please don’t say it, Mama.”

With a nod, Mama said, “Hurry then, before whoever it is thinks we’re not coming.”

“Do you need me to return and help you downstairs?”

“No thank you, dear. I can manage.”

Allison didn’t doubt that for a minute. Her already-stubborn mother grew more stubborn every day, if that was possible.

It’s just the situation. I won’t lose my temper when we’re both so stressed, she promised herself. Time is too precious to waste on arguing.

Bounding down the stairwell as the bell rang, she shouted, “I’m coming! I’m coming. Keep your pants on!” She threw the deadbolt off and jerked open the door.

Jack Somerset stood in front of her, his chin perched on top of a stack of Chinese take-out cartons. Shoving down her tingling gut reaction, she commanded her heart to stop jumping like an overexcited puppy.

Except for a few more laugh wrinkles around his eyes, Jack hadn’t changed a bit since college. His brown hair still dipped over his forehead in a shaggy mane. A lopsided smile spread across his face when he saw her. He winked at her, his green eyes twinkling.

“Well, if it isn’t the bride-to-be. Nice to see you again, Allison.” He jiggled the cartons balanced in his arms. “I brought Chinese. I remember it was your favorite. Moo shu pork, right?” He pushed past her and headed toward the kitchen, apparently as well acquainted with her childhood home as she.

Grabbing her head between her hands, she squeezed her temples.

Chinese. Of all the things he could have brought, he brought Chinese.

She’d broken it off with him in a Chinese restaurant . . . over moo shu pork. Very loudly and very violently. The pork and the pot of hot tea had landed in Jack’s lap when he tried to keep her from leaving the table. Did his choice of entrees mean Jack hadn’t forgotten the incident? She hadn’t, and she’d been unable to eat that particular Chinese dish since.

 

Want to read more? Go to Amazon to find A Groom for Mama

 

Don't forget to leave a comment to get your name in the drawing for Driver Confessional by David Winters! Winner will be announced in the January 29th edition of the Weekly Windup.

 

About the Author:

Multi-award-winning author Catherine Castle has been writing all her life. Before beginning her career as a romance writer she worked part-time as a freelance writer. She has over 600 articles and photographs to her credit, under her real name, in the Christian and secular market. Besides writing, Catherine loves traveling with her husband, singing, and attending theatre. In the winter she loves to quilt and has a lot of UFOs (unfinished objects) in her sewing case. In the summer her favorite place to be is in her garden. She’s passionate about gardening and even won a “Best Hillside Garden” award from the local gardening club.

 

Her debut inspiration romantic suspense, The Nun and the Narc, from Soul Mate Publishing was an ACFW Genesis Finalist, a 2014 EPIC finalist, and the winner of the 2014 Beverly Hills Book Award and the 2014 RONE Award. Her most recent release, A Groom for Mama, is a sweet romantic comedy from Soul Mate Publishing.  Both books are available on Amazon.

 

Social Media links:
Catherine’s website: https://catherinecastle1.wordpress.com
Catherine’s blog: http://catherinecastle1.wordpress.com/blog/
Catherine’s Amazon author page: https://www.amazon.com/author/catherinecastle
Catherine’s Goodreads page: https://www.goodreads.com/author/show/7085414.Catherine_Castle
Twitter: https://twitter.com/AuthorCCastle    @AuthorCCastle
Facebook: https://facebook.com/catherinecastleauthor

 

Stitches Thru Time: http://stitchesthrutime.blogspot.com/
SMP authors blog site:   http://smpauthors.wordpress.com/

 

Mofongo: A Puerto Rican Recipe with Rose Allen McCauley

When I traveled to Puerto Rico, I had no idea I would get to actually make the mofongo I wrote about in my book! One of the tourist attractions my character went on in Surrender to Peace was the Flavors of San Juan walking tour. The walking tour is like a progressive dinner where you eat an appetizer at one place, etc. until you end with desserts.


My husband and I were in a group of ten with one guide who walked to wonderful eateries all over Old San Juan, and at one of the places we actually got to use a mortar and pestle to make it ourselves then eat it! Delicioso!


From Rose’s Book, Surrender to Peace
In Surrender to Peace, Joy Worth runs away to Puerto Rico with a broken engagement, broken heart, and questions for the Lord. Can Forest Ranger Benigno Cook earn her trust and love while helping her learn to hear God’s still, quiet voice again?

Rose’s Recipe for Mofongo:

Mofongo is made several ways, so I will tell you a couple here, but it is open to substitutes, so feel free to use or add other foods you like, too.


Ingredients:
4 Green plantains, peeled and cut into rounds
* Olive oil -- 3 tablespoons plus 1 T oil later
Garlic, minced -- 3 to 4 cloves to taste
1 cup pork cracklings, or shredded pork, or 1 cup of any other meat you prefer like chicken or seafood
Salt -- to taste

Directions:
Soak the plantain in salted water for 10-15 minutes, then drain and sauté the plantain slices in 3 T medium hot oil for 10-12 minutes (done, but not crispy)

In food processor or with potato masher or mortar and pestle (the authentic way!) mash the plantains with the garlic, salt, and 1 T oil until smooth, then stir in whatever meat you choose.

Next, form this mixture into balls by hand (several small or 2-4 large ones) and serve warm, or serve the balls with some kind of stew ladled over the top. I even read one recipe that suggested deep-frying the balls before serving, but I will leave that up to you and your judgment.

Hope you enjoy this authentic Puerto Rican dish!

Rose loves to travel and has posted pictures from several countries on her website/blog at www.rosemccauley.com . A retired schoolteacher who has been happily married to her college sweetheart for over four decades, she is also mother to three grown children and their spouses and Mimi to five lovely, lively kids! She loves to read and write small town stories. If you have a small town story you’d like to share, please stop by her website and leave a comment. She would love to hear from you. You can also reach her on twitter @RoseAMcCauley and Facebook at http://on.fb.me/1LrXNoS

C is for Cookie

by Shirley Raye Redmond

October is National Cookie Month, so I thought I take this opportunity to share a favorite no-bake cookie recipe with you.  My family calls it Hopscotch, but you may have eaten something similar called chow mein noodle cookies.

You will need:

2 cups (12 oz pkg.) butterscotch chips
1-cup peanut butter
4 cups mini marshmallows
4 cups chow mein noodles

Melt the butterscotch chips on low in the microwave. Stir in the peanut butter. In a larger bowl toss marshmallows with chow mein noodles. Pour the butterscotch mixture over this and mix thoroughly.

Drop by heaping spoonfuls onto cookie sheets lined with wax paper. Chill until set.

Enjoy!

What’s your favorite cookie? If it’s a no-bake cookie, all the better! 

And don’t forget to leave a comment on today’s post to get your name in the drawing for an ebook copy of Solve by Christmas, an historical holiday mystery by Amber Schamel.

Pumpkin Chocolate Chip Muffins, no sugar added

Heidi here. Are you looking for yummy desserts with no sugar added? Well, this is one recipe you'll want to try. Note, you can freeze these muffins. Feel free to microwave each muffin for 10 to 15 seconds before eating ~ tastes like it just came from the oven!

Ingredient List:

4 eggs

1 can pumpkin

1 cup oil

1 1/2 cup Splenda

3/4 cup nonfat dry milk powder

3 cups flour

2 3/4 tsp baking soda

3/4 tsp salt

1 tablespoon cinnamon

2 tsp baking powder

1 1/2 cup dark chocolate chips

• In a mixer, lightly mix together first 3 ingredients.
• In a separate bowl, use a spoon to mix dry ingredients starting with splenda, nonfat dry milk powder, and flour. Mix those three items well. Add the rest of the dry ingredients, except the chocolate chips, in this bowl.
• Slowly add the dry ingredients into the batter.
• Mix in the chocolate chips.
  
• Pour into greased mini muffin cups and bake at 350 for 12 to 18 minutes. Makes 48 mini muffins. Yummy!

Yum….Peanut Butter Pie! by Shirley Raye Redmond

The National Peanut Board has declared March 2017 to be Peanut Month. One can learn a lot about peanuts by checking out their informative website. I was surprised to learn that a peanut is not a nut at all, but a legume that contains more than 30 vitamins and nutrients.

There are dozens of ways to enjoy peanuts and peanut butter. Once on the Ryukyuan island of Okinawa, I ate (reluctantly) scalloped whale blubber drizzled with a peanut butter and vinegar sauce. Most recently while on a road trip through Georgia and Florida, I noticed people dropping salted
peanuts into their Cokes. Peanut butter cookies, PB &J sandwiches, and even savory peanut soup are all popular ways of eating this little legume.

But my absolute favorite dish using peanut butter is No Bake Peanut Butter Pie. I’m happy to share my recipe with you today.

You will need:

• 3 oz of cream cheese
• 1 cup of powdered (confectionary) sugar
• 1/3 cup of milk
• ½ cup of peanut butter
• 1 tsp vanilla
• 9 oz container of Cool Whip
• 1 graham cracker pie crust (or a chocolate one)

Mix all together and pour into pie shell. Freeze. Thaw slightly before eating. You can drizzle the top of the pie with chocolate syrup or sprinkle with crushed honey roasted peanuts. Enjoy!

Now, what’s your favorite peanut treat?

An award-winning writer and frequent conference speaker, Shirley Raye Redmond is the author of three inspirational novels, PRUDENCE PURSUED, VIPER’S NEST, and AMANDA’S BEAU, as well as two dozen children’s books, including LEWIS & CLARK: A PRAIRIE DOG FOR THE PRESIDENT (Random House), which was a Children’s Book of the Month Club selection. Shirley Raye holds an M.A. in literature and teaches through the Institute of Children’s Literature. She has been married to her husband Bill for over forty years. They live in New Mexico and are blessed with two grown children and three adorable grandchildren. Touch bases at shirleyrayeredmond.com or Facebook.

Mushroom Chili



Courtesy of https://commons.wikimedia.org/wiki/File:Boletus_badius_5052175998_df099ccc79_b_cropped.jpg

I know today’s Woven Wednesday, but I haven’t had much time for crafts. I do have to eat on a regular basis though, and I’ve decided to share a new recipe I developed. Recently I’ve been trying to eat more vegetables and less meat, so I’ve been experimenting with meat replacement options, but not tofu. I tried it once, but couldn’t stand the taste. Instead, I’ve discovered that mushrooms make a decent meat substitute.  Not only are they free of cholesterol and fat, they’re also low in carbohydrates and calories.

 Here’s an easy vegetarian chili recipe I came up with that has two of my favorite veggies as the base: mushroom and beans. The Bush’s Fiesta black beans contain all the spices you need, but they can make this dish a bit spicy, so if you want less spice you could substitute regular black beans, or any other kind of beans you’d prefer, and add your own spices. I also use no salt options whenever I can, too.

 The great thing about this recipe is its flexibility. I’ve even made a meat version using ¼ pound of hamburger to give a meat flavor to the mushroom meat-stand-in. The options are limitless.

 

Ingredients:

·       1 box pre-sliced mushrooms (button, bella, or whatever you prefer.)

·       1 green pepper

·       ½ onion, diced (or more if you desire.)

·       Enough low-sodium vegetable broth to sauté vegetable in (about ¼ cup)

·       1 can diced tomatoes

·       1 can Bush’s Fiesta black beans (or beans of your choice)

·       1 small can chopped green chiles

 

Directions:

·       Place rinsed, cleaned mushrooms in a skillet and using two sharp edged spatulas, chopped the mushrooms into smaller pieces.

·       Add the green pepper, onion and vegetable broth.

·       Sauté vegetables in vegetable broth until onion is translucent and peppers have begun to get tender.

·       Add remaining ingredients

·       Simmer until the mixture begins to bubble and is heated through and you’re ready to eat.

 

If you like a thick chili, add more beans or vegetables. If you prefer your chili soupier, add an additional can of tomatoes. I have even been known to stretch this meal by adding another can of beans to the leftovers.

 

For extra fiber in the meal, I serve this chili with a soybean spaghetti and coleslaw. Yummy in the tummy! And oh, so welcome on a chilly winter day.

 

Bon Appétit

Don't forget to leave a comment to get your name in the drawing for  To Gain a Valentine by Tanya Eavenson! Winner announced in the Weekly Windup on February 13th. Check out all of our great prizes on the Prizes Galore page.

Catherine Castle has been writing all her life. Before beginning her career as a romance writer she worked part-time as a freelance writer. She has over 600 articles and photographs to her credit, under her real name, in the Christian and secular market. Besides writing, Catherine loves traveling with her husband, singing, and attending theatre. In the winter she loves to quilt and has a lot of UFOs (unfinished objects) in her sewing case. In the summer her favorite place to be is in her garden. She’s passionate about gardening and even won a “Best Hillside Garden” award from the local gardening club.

 

Her debut inspiration romantic suspense, The Nun and the Narc, from Soul Mate Publishing was an ACFW Genesis Finalist, a 2014 EPIC finalist, and the winner of the 2014 Beverly Hills Book Award and the 2014 RONE Award.

 

 

 

 

Spudnuts! Doughnuts made from potato...and why they are so good!

Growing up only two miles from Grandma's house (which made her one of our closest neighbors), it was always a good day when Grandma made spudnuts. As a child, I remember being momentarily put off by the fact they had mashed potatoes in them. But only momentarily. These beat a regular doughnut any day... and just the thought of them is making my mouth water. So, I thought I'd  share this bit of history and yummyness.

4 cups scalded milk (Take it off the heat just before it boils)

5 eggs (Yep this is going to be a big batch!)
1 cup sugar
1 TBS salt
1 cup lard (This was Grandma's recipe, you can use shortening if you want.)
1 TBS lemon extract
1 cup mashed potatoes!
4 TBS yeast
10 cups flour (Yes, plan this when you have lots of company or when your are feeding the neighborhood.)

Make a sticky dough. Let it rise TWICE. Stir down with spoon.

Use lots of flour for rolling out. Put grease on heat when you first start rolling out dough. Fry the ones you cut first, putting top of spudnut down to begin. (If you need more info here, try Youtube for making doughnuts).

This makes 80-90!

Now for the glaze:

4 cups sugar
2 cups water
1 tsp cream of tarter

Boil to thread stage and keep warm. If it gets sugary add a little water and boil to dissolve crystals. When spudnuts come out, glaze each pan full while the next batch cooks. Drain on racks.

Now go, invite your neighbors or grand-kids over, and enjoy!

What do you remember making with a grandparent or older family member?

Homemade Christmas Eggnog

2 eggs
1 can Eagle Brand Milk
1 Tbsp vanilla
1 pinch of salt
Slightly over 1 quart of milk
1 pint of whipping cream
Nutmeg

Beat 2 eggs until fluffy. Add Eagle Brand milk, vanilla, salt, and milk. Beat ingredients together. Whip approximately half of the whipping cream and put on top. Add nutmeg to taste and serve.

About the author:

Norma Gail’s debut contemporary Christian romance, Land of My Dreams, released in April 2014. She has led weekly women’s Bible studies for 20 years. Her devotionals and poetry have appeared at ChristianDevotions.us, the Stitches Thru Time blog, and in “The Secret Place.” She is a member of American Christian Fiction Writers, FaithWriters, Romance Writers of America, and the New Mexico Christian Novelists. Norma is a former RN who lives in the mountains of New Mexico with her husband of 39 years. They have two adult children.

Connect with Norma:

Website: www.normagail.org

Book trailer: https://www.youtube.com/watch?v=KQbZIoC_JSE

Facebook: https://www.facebook.com/AuthorNormaGail

Google+: https://plus.google.com/u/0/+NormaGailwrites

Pinterest: http://pinterest.com/normagailth/boards/  

Goodreads: https://www.goodreads.com/author/show/7874459

Twitter:  https://twitter.com/Norma_Gail

LinkedIn: http://www.linkedin.com/pub/norma-gail-thurston-holtman/42/71a/3b2

Book Links:

Amazon: http://www.amazon.com/Land-My-Dreams-Norma-Gail/dp/1941103170

Barnes & Noble: http://www.barnesandnoble.com/w/land-of-my-dreams-norma-gail/1119606864?ean=9781941103173

Lighthouse Publishing of the Carolinas Bookstore: http://store.lpcbooks.com/product/land-of-my-dreams/

Apple Syrup Aplenty

An autumn tradition of my childhood was visiting Prey’s Fruit Barn in Peshastin, Washington. The small town is known for its world-famous Aplets & Cotlets candy and abundant orchards.

 

In late September or early October, we’d drive east over the crest of the Cascade Mountains, picking up boxes of apples to make applesauce and purchasing enough bottles of Glenmore Farms Apple Syrup to last the winter.

But before the snows cleared the mountain passes in the spring a few years ago, we ran out of our favorite fruit syrup for pancakes and waffles. This occasion led me on a quest to find an apple syrup recipe comparable to the topping we've liked for years. To my surprise, I looked no further than a friend’s magazine, the name of which I’ve forgotten, and found it! The recipe is simple to make and delicious served warm at breakfast.

APPLE SYRUP

1/2 cup apple jelly (Smuckers)

2 tablespoons butter

1/8 teaspoon ground cinnamon

Melt ingredients together in a saucepan, stirring until smooth. Serve warm. Note: I've not used a microwave, but I'm certain it's possible and would save time.

Photo courtesy of Wikimedia Commons

With the holidays coming, why not surprise your family or friends with a gift of apple syrup tied with a colorful ribbon or placed in a gift basket along with pancake mix and tea or coffee? If you have another apple syrup recipe you’ve made, I’d love for you to share it with us!

Please leave a comment to enter this week’s Weekly Windup giveaway.

Cheers!

Deb

Sit Down with Denton Davies & Alex's Famous Cole Slaw Recipe

Sit Down with Denton Davies

Good morning everyone. 
Whoot! Whoot! I'm excited to announce that more fun times are ahead when Denton and Alex Davies tangle with their hardest case so far. But they are certainly up to the task! :)

Today, Denton Davies--the protagonist in the Denton and Alex Davies mysteries--has agreed to talk with me about the mysteries he’s been involved in, and give us the lowdown on how he works. Let’s hope he follows through with the promise. 

But knowing him (a little), we can’t be entirely sure that will happen. Ahem. Let’s see what he has to say . . .


Welcome, Denton. Glad you stopped by to chat with my friends here on Stitches Through Time. I see Alex, your wife, didn’t come with you. Was she busy?

(Frowning): Yes, she’s shopping. For shoes. As if she needs another pair!

I doubt if any woman ever has enough shoes, Denton. Never mind that. Let’s move on: How did you first get involved in solving mysteries? 

Hmmm. Alex and I have always loved reading mystery books together. Lots of times we’ve solved the mystery before the finale was revealed, and one day, a real live mystery fell into our lap. I think my author, Carole Brown is going to write a novella prequel soon, so the details will be forthcoming (my word for the week) then. Suffice it to say, that danger to my true love, Alex, sent me headlong into that mystery.

Can you give us three things you're passionate about, besides solving mysteries? 

Excellent question, and an easy one. Alex, of course, is the love of my life, and along with that comes our daughter Kelli, who Carole will feature in a future book, and who is the joy of our lives. Secondly, traveling throughout the U.S. in our RV, fulfills the wanderlust I constantly feel. And last, fishing. There’s just something about sitting on the bank of a stream, river or pond, that tends to relax a person. And I’ve got to say, that most all of us need that nowadays, don’t you agree?

I certainly do! I enjoy traveling too, but have never had the privilege of solving any mystery. Why do you have such a fascination with words?

(Denton laughs) I’ve always loved to read so it came naturally. Words, their meanings, their origins, all that stuff interests me. I guess it’s become a habit through the years to choose one word a week, and see how many times I can use it.

Okay, last question, and the one we’ve been waiting for. How do you go about solving the mysteries that seem to fall into your lap?

Well, I certainly don’t look for them. But the way I solve them? Here’s a few things I try to do:

• Ask questions. Lots of them. Sometimes that’s offensive to others, but, fortunately, that doesn’t bother me. That’s the only way to get answers.
• I look at people’s actions and their behavior. Many times it’s just a little thing that sticks in my mind. I might not slip it into the right slot of the puzzle until much later, but it resides there in my mind until I need it.
• I’m willing to look in odd places and at unsuspicious characters to see the whole scheme or plot. A picture, rope, news item (all of which was used in Bat Crazy) are ordinary things, but put them together, and they can help you see what could be. You never know who is guilty. That sweet little old lady could be an evil person just waiting to poison her next victim. That young and attractive, successful looking business man may actually be involved in criminal activities. Don’t take anything or anyone for granted.
• And finally, you have to have the knack of putting all those little insignificant pieces together. You have to expand your thoughts and your facts into possibilities, and when those seem true, then many times they actually are. 

Thank you so much for joining us today, Denton. I have favor to ask. Would you be willing to share your wife, Alex’s cole slaw recipe? I’ve heard it’s very good.  

(Sheepish look crosses his face) Sure thing. I may have to sleep in the doghouse tonight, but I’ll have good company with our pet Jack Russell, Taffy. It’s simple to make:

Alex’s famous Cole Slaw:
Shred cabbage, depending on how many people you’ll be feeding and how well it’s liked.
Shred a bit of carrot for color. (up to a whole carrot)
If you like onion, feel free to dice/shred a bit of that too, but be careful not to overwhelm the taste.
Stir together.

In the meantime, mix:

• Mayonaise (again, trial and error is good). Alex usually uses two large heaping tablespoons.
• A couple tablespoons of white vinegar
• Dashes of salt and pepper
• A tablespoon or so of sugar (again, to taste)

Whip together

If it ends up not being enough, just repeat the process, cutting down on the ingredients or adding more, as you need.

You want it to be pourable.

Then pour over your mixed cabbage, carrot and onion. Stir. You won’t want it too runny or too dry. Sample taste and adjust as desired.

Let sit covered in the fridge till ready to eat. Stir lightly.
Enjoy! 


Be sure to check out the latest Denton and Alex Davies Mystery series. Here's the blurb:
Red-eyed Monster Bats that attack humans? 

Denton doesn’t think so and Alex hopes not, but who are they to quibble with the local gossip?

Transmission problems and a blown tire land Denton and Alex Davies right in the middle of a dilapidated, unfriendly town that’s welcoming no strangers, least of all nosy ones with a bent toward solving mysteries.

But with support from the town detective--an admirer of the Davies--and their own tenacious personalities, Denton and Alex aren’t easily scared off. Not when warnings in the form of painted bats show up on the porch of their rented cabin, not when the mayor threatens to run them out of town and not even when Denton finds the bones . . .

An ancient story, a bit of a map, a lost jewel and even a bat clan serve to provide the Davies and their sidekick, Taffy, the dog, their hardest case so far.

Available on Amazon and other online stores:

http://www.amazon.com/Carole-Brown/e/B00EZV4RFY/ref=sr_ntt_srch_lnk_1?qid=1427898838&sr=8-1

Besides being a member and active participant of many writing groups, Carole Brown enjoys mentoring beginning writers. She loves to weave suspense and tough topics into her books, along with a touch of romance and whimsy, and is always on the lookout for outstanding titles and catchy ideas. She and her husband reside in SE Ohio but have ministered and counseled nationally and internationally. Together, they enjoy their grandsons, traveling, gardening, good food, the simple life, and did she mention their grandsons? 


Personal blog: http://sunnebnkwrtr.blogspot.com/
Facebook: https://www.facebook.com/CaroleBrown.author

Twitter:  https://twitter.com/browncarole212