I Thought I Heard the Lion's Roar - Cindy L. Allen, Author

Texas Caviar - one of Cindy L. Allen's favorite recipes

Marinade
¾ C Cider Vinegar
½ C Olive Oil
1 C Sugar or Splenda
1 t Salt
½ t Pepper
Bring to a boil to dissolve sugar, remove from heat and cool

Caviar
1 C Celery finely chopped
1 C Green Pepper finely chopped
½ C Red Pepper finely chopped
½ C Yellow or Orange Pepper finely chopped
1 – 14 oz can Black Beans
1 – 14 oz can Pinto Beans
1 – 14 oz can White Corn

Open cans of black beans, pinto beans and corn, pour into colander rinse and drain
In a large bowl, add the celery, peppers, beans and corn
Pour the cooled marinade over the mixture and gently mix
Cover and refrigerate at least two hours or longer
To serve, drain off almost all the marinade
Serve with scoop style chips

I Thought I Heard the Lion’s Roar – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat

‘I have heard the roar of the lion – have you? Maybe it came in the form of a betrayal from someone you loved. Perhaps it was hidden behind the words of an employer who told you that your services were no longer needed. Maybe it was disguised in the phone call you received from the doctor saying that he had bad news. I believe we all sometimes hear the lion’s roar, though we often fail to recognize it for what it is.’

Cindy Allen and her husband have had their share of hearing the lion’s roar. When the company you work for “downsizes” it sometimes means you must do the same. In Cindy and Jim Allen’s case, it meant even more. They struggled with the loss of Jim’s job, reserve funds running out and jobs seeming to be almost extinct. Through their own “downsizing” they were faced with the possibilities of moving from Michigan to Maine and later to South Carolina. Either of these moves would not only take them away from their beloved state of Michigan but also their family and friends. So, how do you cope with the trials that are placed in front of you and not give up on God? You become stronger in your beliefs as every obstacle is tossed your way. You don’t give up and you don’t blame yourself nor God.

I don’t know that I’ve ever known anyone as strong willed and strong in faith as Cindy Allen. As I read I Thought I Heard the Lion’s Roar, I found myself finding many times that I would have thrown up my hands and said I give up. At least that’s what would probably have happened before reading this inspiring book of faith. Cindy Allen has given me, as well as everyone who reads her book, the references needed to help you fight the battles you are faced with when you “hear the lion’s roar.”

The Adventures of Curlylocks and Stripperella - D. E. Montgomery, Author

Stuffed Mushrooms - 
One of D. E. Montgomery's favorite recipes

1 tube hot sausage (Such as Jimmy Dean)
1/2 lb hamburger
2 packages button mushrooms cleaned
1 stick of butter
2 tsp garlic powder
1 small onion chopped
1 C Parmesan cheese
2 C red wine

In a large pot heat wine and butter.  When simmering add mushrooms with stems removed, heat until they just start to darken, about 5 minutes.  Remove mushrooms from wine and place cap side down on cookie sheet.  In a large skillet brown sausage and hamburger and then drain excess oil.  Add onion and garlic and sweat until onions are translucent.  Add Parmesan cheese and put in a food processor and pulse until uniform consistency.  Spoon mixture into mushroom caps.  If serving immediately bake in 350 degree oven for 15 minutes.  If making ahead to serve at another time cover with foil and refrigerate, heating 25-30 minutes prior to serving.

The Adventures of Curlylocks and Stripperella - Review by Martha A. Cheves, Author of Stir, Laugh, Repeat

Stripperella Goes Shopping

'The mother had taken Stripperella to the store one morning.  She had taken extra care to dress her in a pair of overalls that didn't unsnap at the crotch.  All precautions have been taken.  Well, perhaps not.  As the mother was checking her list and comparing the prices of bar soap, she sees movement out of the corner of her eye.  "Oh she's just playing with the seat belt no problem" thinks the mother.  She makes her soap selection and places it in the cart not really paying attention to the child's appearance.  The mother arrived at the checkout and really looked at Stripperella only to realize she had taken her arms out of the overalls and has pushed them down to her butt.  Thank goodness she was strapped in the cart and she probably would have been buck naked in the middle of the store!  "Why won't she keep her clothes on," the mother wonders "she shows no interest at all in using the potty.  Perhaps she simply wants to show what she's got."  Perhaps the mother will need to keep her in backwards sleepers at all times until she gets past this.'

I've loved reading my whole life, and that's a long time.  I read many types of books... mystery, murder, suspense, humor and even a vampire book now and then.  BUT - I've never read a book that had me laughing so hard that I had tears in my eyes.  And this was the case throughout the whole book!

This mother/author has her hands full with a child who simply doesn't like to wear clothes.  She also has her hands full with a child who loves to "check things out."  I'm not sure I could be as strong and patient as she has and I'm sure still is.  And as for Stripperella, she has a determination which will allow her to be just about anything she wants to be when she grows up.  You can't help but love her and laugh through every page.

I see The Adventures of Curlylocks and Stripperella as a book that should be read by every mom, young and old, and every mother to be.  This one of the funniest books I've ever read.

Darkness I Weep - Julie A. D'Arcy, Author

The Festival - Brian L. Porter, Author

Steak and Ale Pie - Another Brian L. Porter Favorite

1 1/4 pounds of steak - cut into large cubes
2 short sprigs of fresh rosemary
3 sprigs of fresh marjoram
1/3 - 1/2 pint of Newcastle (or other dark ale)
olive oil
fresh ground black pepper
flour (approx 4 tbsp)
2 carrots - chopped (Jimmy hates carrots, so I only used a few, you may want to up the carrot ante)
1 leek - chopped
1 medium sized onion - diced
1-2 cup beef broth
Puff Pastry (1 sheet) - thawed

Step One - Night Before

* Put steak into medium sized bowl with lid (I actually used a tupperware dish). Add rosemary and marjoram (I ripped them with my hands) and mix with meat.
* Add Newcastle, a splash (I eyeballed it) of oil, and some fresh black pepper. Mix well. Cover and marinate in fridge overnight.

Step Two - Make the Pie

* Preheat oven to 375F
* Strain beef from marinade (do not throw out the marinade, set it aside for now). Roll beef in flour until beef is covered. Set aside.
* In a large pan, saute onion, leek and carrots in a little bit of olive oil. Cook until onions are soft. Remove from pan and set aside.
* Place beef in pan and brown on all sides.
* When beef is browned, put the vegetables back in, and add beer marinade, and beef stock.
* Simmer on medium-low for 10 minutes.
* Transfer mixture to pie pan/baking dish. Top with puff pastry and trim sides.
* Pierce pastry a few times for ventilation, add decorative pastry leaves if desired (I used my kitchen shears to shape them).
* Bake for 40-45 minutes.



The Festival – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat

‘As they passed a sign that read ‘Bardley Magna,’ they were stunned to find themselves entering what Claire thought could probably be the prettiest village she’d ever seen. The road they were on was obviously the main thoroughfare through the village, and was lined on both sides by beautiful, well aged trees of varying species. The grass verges from which the trees grew were pristine, well tended and mowed, not a weed in sight, and there wasn’t the faintest sign of any litter to be seen. The houses, which sat back from the road, were all different, and all looked as if they’d been designed by an architect. They, too, were pristine, with beautifully maintained gardens, most with gravel driveways, superb exterior paintwork. Not a satellite dish in sight, though strangely, there wasn’t a soul to be seen, not in the gardens, on the street, anywhere at all in fact.’

While on their way to Dalby Edge, Simon and Claire became lost, at least they were until they took a turn in the road and came across Bardley Magna. Bardley Magna was the most perfect village either had ever seen. But where were the people? Even the church was locked up and deserted. And then Claire spots ‘The New Dam’ pub.

I don’t know how Brian Porter does it. He always amazes me with his imagination and ability to create a story out of just about any circumstance. The Festival is an entertaining, short story that won’t let you put it down until you’ve read to the end.

Moongypsy Press Production

April, 2010

16 pages

The Next Chapter - Melanie Young, Author

R.I.G.S. - Brian L. Porter, Author

Roasted Sea Bass - A Brian L. Porter Favorite

6 eight-ounce sea bass filets
salt and pepper to taste
flour as needed
6 tablespoons olive oil
3 tablespoons scallions, sliced
3 tablespoons garlic, sliced
3 ounces white wine
3 tablespoons butter
2 tablespoons lemon juice
3 ounces fish stock



Season bass with salt and pepper. Dredge bass lightly in flour and brown in olive oil in a hot skillet on both sides. Place fish in a roasting pan just large enough to hold them. Add remaining ingredients around the fish in roasting pan. Place fish in a 400-degree oven and roast for 10 minutes. Remove from oven and place fish on a serving platter. Spoon sauce around fish and serve. Serves 6.



Honey Glazed Parsnips


4 large parsnips, peeled
4 tbsp duck fat or clarified butter
coarse sea salt and freshly ground black pepper
1½ tbsp clear heather honey

Method
1. Heat the oven to 200C/390F/Gas 6.
2. For the parsnips, quarter them lengthways using a sharp knife and remove the hard core. Cut the quarters into three pieces (halve across the middle then halve the larger section again). You should end up with pieces all roughly the same size.
3. Put the duck fat or clarified butter into a roasting tray. Place on the hob over a medium heat until melted. Add the parsnips and toss in the fat to coat. Season with coarse sea salt and freshly ground black pepper. Place in the oven and cook for about 20 minutes, turning occasionally. Towards the end of the cooking time, drizzle the honey over the parsnips. Using a large spoon, stir the parsnips to coat. Roast until dark brown in colour.

R.I.G.S. – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat

‘There is nowhere lonelier than the vast unexplored tracts of space. There, among the stars and the infinity of the void, there is no sound, and even if there were, there is no-one there to hear it. Even the nearest stars, twinkling welcomingly when viewed from earth, are so far from our world that it would take a man most of his lifetime just to reach the nearest one. It is cold, dark and unwelcoming; it is an airless ocean of loneliness for the unwary traveler.’

RIGS (The Remote Intelligence Gathering System) had left Earth for his travel through space in the year 2166, which was almost two hundred years ago, his mission, to seek out and make contact with alien life-forms, if they existed. He sent his daily messages back to inform anyone still interested of his finds but he was starting to develop something that was not common in an android. He has started to develop feelings. And of these feelings, loneliness is appearing to be the strongest.

RIGS was created by a human. Is it possible for a human to program feelings into a robot? And if it is, what will the robot do with these feelings? Who will he share them with and how? When the space probe begins receiving signals from an unknown alien intelligence, something very strange and wonderful begins to take place within RIGS' positronic matrix.  R.I.G.S. is another Porter short story hit.

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The Black Sand Beach - Vanessa Hearne, Author

The Body in the Sleigh - Katherine Hall Page, Author