Calm Before the Storm - B. J. Robinson, Author

Chicken Dumplings
(From the kitchen of B.J. Robinson)

Ingredients:
1 whole chicken
1 or 2 packages frozen dumplings
½ Tsp. Kitchen Bouquet
½ Tsp. Worcestershire Sauce
Tony Chachere's Creole Seasoning

Brown flour and make homemade gravy or take another shortcut and buy three packs of brown gravy mix and a pack of chicken gravy mix.

3 or 4 chicken bouillon cubes
Use onion, garlic, and other seasonings to taste.

If you're from Louisiana, you might decide to sprinkle on some Louisiana Hot Sauce to taste.

I love old-fashioned chicken and dumplings like my former mother-in-law always made, but I love an easy shortcut when I have a taste for dumplings and no time to prepare and roll the dough. I still like to make my gravy for them homemade. Experiment and find what works best for you. This recipe will make a huge pot of dumplings to feed an entire family. We had a large family and one big pot made the meal.

In Calm Before the Storm, my newest romantic suspense, Vera and Douglass agree on something after being apart for years. They both enjoy chicken and dumplings. Want homemade chicken dumplings without all the work of rolling the dough or using drop dumplings, try using frozen dumplings such as Plantation-Style Food Frozen Dumplings. There are other brands, but this one is my favorite. I like the dumplings flat instead of thick. Now, no one I know makes dumplings as great as my former mother-in-law who taught me to cook "the real" homemade ones, but with a busy lifestyle, these serve the purpose. The dumplings taste homemade because everything else is homemade. Prepare your chicken by boiling a hen as usual. You can let it cool and take the skin off, the take the meat from the bone, or you can cut up a whole chicken and boil it, depending on your family's taste. Some people may like white chicken gravy, but I like to brown the flour as I was taught, and I like brown gravy with the chicken taste. Season to taste.

 

Calm Before the Storm by B. J. Robinson– Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish

“We’ve been feeding and medicating her intravenously and trying to get her to eat, but all she does is push food around on her plate. I found toast crumbs in her sheets and the bacon strips she tried to hide. She pretends to eat and thinks she’s fooling us.”

Vera said, “I wonder how long she’s been pretending.”

“Not sure, but she’s down to 60 pounds. If she makes it, she’s going to need help.” Sally patted her shoulder. “There are some wonderful Hospice workers who’ve been in and out sitting with her. I’m sure you’ll meet them shortly. It won’t be long before the doctor is due to make his rounds.”

“Hospice?” Vera’s eyes widened. “I don’t understand. She’s not dying. We’re going to get her the help she needs.”

Sally patted her shoulder again. “Like I said, it doesn’t look good. You need to prepare yourself for the worse, just in case. Short of a miracle, we don’t expect her to make it.”

Vera felt like she was going through the repeat of a nightmare she'd lived six years ago when she watched her mother die in the same hospital where her sister, who was suffering from Anorexia Nervosa, an eating disorder, was being treated. Her sister was all she had left. She'd left their hometown years ago when she found that her boyfriend Douglass and her best friend were seeing each other behind her back. But when she walked into the hospital, there he stood waiting to offer his comfort in any way she might need. And he stayed by her side all the way to the end. Would the shot Nurse Sally gave her sister to help her rest turn out to be the last shot of her life?

It wasn’t until Douglass’ best friend Mark’s wife went into the same hospital for minor surgery and didn’t make it back out, that Vera started putting two and two together and came up with one. Something wasn’t right. Both her sister and Mark’s wife were on the mend and could have lived. What happened to them. They all seemed to never wake up after their last shot was given to allow them to rest. And rest they did, forever.

As I read Calm Before the Storm I thought I would be reading a ‘romance’ or ‘love story.’ I was halfway right. The shock for me came when I discovered that this was also a ‘suspense’/’mystery.’ The love that is reflected between two people as well as their love and respect for God is so beautiful but then the devil sticks his hand into the pot and people start dying. I had a hard time putting this one down and I have to admit that I NEVER guessed the ending.

Show Girls and Aliens - Darrell B. Nelson, Author

 

 

Barbecued Reptile
(A Darrell B. Nelson Special!)

The selection of which reptile to cook is the opposite of all other
meats. With birds and mammals you want herbivores, ones that eat plants
and maybe an insect or two. With reptiles you want Carnivores, meat
eaters. The way to figure out which reptiles are meat eaters is to look
at their hides. The rough scaly skin protects them from their dinner
fighting back, if they have smooth skin they eat insects.

Once you've chosen and butchered your reptile, treat the meat like you
would chicken breasts. Have the barbecue at a lower heat than you would
for steaks and cook for longer. Do this because reptiles (like chicken)
can carry some nasty diseases. Make sure the meat is throughly cooked,
tender to a fork and no pink showing and serve.

Reptile meat has a distinct favor that many people enjoy. Barbecuing
brings out this flavor the best. For the BBQ sauce most people recommend
the smoke and vinegar flavored sauces rather than the tomato flavored
sauces. But your individual taste may vary.

So if you happen to find a Reptile Overlord that has been enslaving
humanity since the dawn of time, throw them on the grill and enjoy a
great picnic.

 

Showgirls and Aliens  - Guest Review by Matthew Morrison

 

Surely, Darrell B. Nelson must have abducted Whitney Strieber, Carl Hiaasen, and Larry Flint together, force fed them lysergic laced pizza for days before recording their collaborative ramblings to produce his next offering: Showgirls and Aliens. Nelson's latest story is a hippie trip of swirling vortices. Who else could combine the black latex logic of 1983's TV series "V", the comical hysteria of aliens run amok found in the first MIB, and a stripper with a heart of gold? Now, add a bouncer with a paladin complex and an ancient bisexual reptilian alien overlord with an ovipositor the size of a Mack truck, and you begin to wonder if the brownie you are munching on tastes a little 'green.' Nelson's imagination streams off the page in multi-colored trailers only to be chased by the chrome gnats of horror from his sophomore effort in the "Vekman Series."

 

PS - Darrell, I found this amusing anecdote shoved on a shelf in a local Florida food co-op next to the homemade brownie mix and the patchouli spritzers.

Suzanne's Kitchen - An A-Z Kitchen Guide - 'Come On In' - Suzanne Rexford, Author

 

 

ESCAROLE (WEDDING) SOUP

(Suzanne's Recipe was printed in
 Citrus County Chronicle)

Meatballs:
* 1/2 cup breadcrumbs
* 1/2 cup milk
* 1/2 pound ground pork
* 1/2 pound ground beef
* 1 egg, beaten
* 2 teaspoons sage
* 1/4 teaspoon lemon zest
* 2 tablespoons Parmesan cheese
* 2 cloves garlic
* Salt and pepper to taste
For the soup:
* 2 tablespoons olive oil
* 4 cloves garlic
* 1 pound escarole
* 8 cups chicken broth
* 1/2 small onion
* Salt and pepper to taste

 

Mix the milk and breadcrumbs in a small bowl; let sit 5 minutes. Combine the remaining ingredients for the meatballs along with the soaked breadcrumbs. Mix well with your hands. Form teaspoon-size meatballs and place them on a sheet pan.

Heat 6-quart pan; add olive oil and garlic. Sauté 30 seconds (do not brown garlic and onion). Add the escarole and sauté 5 minutes until it collapses. Add the chicken broth and simmer, covered, for 30 minutes. Add salt and pepper.
Carefully drop the meatballs into the simmering soup. Do not stir! After 2 to 3 minutes when the meatballs have held their form, carefully stir them. Let the soup simmer for 1 hour.

 

Suzanne's Kitchen - An A-Z Kitchen Guide - 'Come on In' - Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish

What is 'Brown Betty?' What is 'Enamelware?' What is 'Gratin?' What is 'Light Beer?' What is a 'Snow Pea?' What is 'Quinoa?' If you know the answers to these questions, see if you can answer a few more. What does 'Cooking in Liquid' mean? What does 'Cube' mean? What does 'Frizzle' mean? What does 'Mince' mean? What does 'Render' mean? Answered these all correctly? Just a few more. Do you know how to purchase 'Corn?' Do you a substitution for 'Corn Syrup?' Do you know how to store 'Limes?' Do you know what needs to be done to 'Meringue' to keep it from shrinking? Do you how to use 'Star Anise?'
 

If you answered yes to all of these you just may not need this book. I for one have to look some of these up before giving an intellegent answer. I've always heard of Brown Betty and am sure I've eaten it but never really knew what it was. I found a recipe using Quinoa but had no idea what it was, where it came from nor how to cook it. I actually have some Star Anise but had no idea what meats are complimented by this licorice smelling 'pod' that comes from an evergreen that grows in southwestern China and northern Vietnam. And when it came to a substitution for Corn Syrup, I had to look that answer up too and that is where Suzanne's Kitchen came in.
 

As soon as I picked this book up the first thing that came to my mind was a 'cooking dictionary!' How many times have I needed one of those. Sure, we can all go to the internet but that means logging in to the internet, typing in the main topic of what we're looking for and then sorting through several pages of articles/blogs written on the topic. With Suzanne's Kitchen you simply look it all up within one book. Short, simple and quick. I love this book and as much as I cook I'll never be able to store all of the cooking information within my head that you can find within this one book. This is a book that EVERY kitchen needs, whether you cook a lot or just a little. This one will be used in my kitchen.
 

Time Out - Mary Allen Sochet, Author

 

 

Latkes in honor of Moishe.

 

Ingredients:

1 pound potatoes

• 1/2 cup finely chopped onion
• 1 large egg, lightly beaten
• 1/2 teaspoon salt
• 1/2 to 3/4 cup olive oil

Accompaniments: sour cream and applesauce

Preheat oven to 250°F.

Peel potatoes and coarsely grate by hand, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander.

Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in egg and salt.

Heat 1/4 cup oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a fork. Reduce heat to moderate and cook until undersides are browned, about 5 minutes. Turn latkes over and cook until undersides are browned, about 5 minutes more. Transfer to paper towels to drain and season with salt. Add more oil to skillet as needed. Keep latkes warm on a wire rack set in a shallow baking pan in oven.

Cooks' notes:·Latkes may be made up to 8 hours ahead. Reheat on a rack set over a baking sheet in a 350°F oven, about 5 minutes.
·Grating the potatoes, soaking them briefly in water, and then squeezing out the liquid (as we've done here) keeps the batter from turning brown too quickly.

Time Out – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish
 

I never thought
it would turn out this way.
Growing old,
fat, wrinkled, gray.
Going to funerals
way more than weddings.
Watching our friends’ children die.
 

When we were kids
back in the North Country,
we would twirl our way
up Broad Street,
heading home
from the movies
and Confession
on Saturday afternoons.
 

Everything seemed
so easy, so clear
The movies ended happy every after,
The priest gave
short penances.
Three Hail Marys
One Our Father.
A piece of cake
 

As I read Time Out I couldn’t help but relate to many of the memories Author Mary Allen Sochet brought to my own mind. She talked about her life with Marvin, with his ability to never be on time, how he stood up for his rights and the rights of others, and how this standing up even landed him in jail at the age of 75. You see, Marvin was a ‘baby boomer’ that grew up during the times of flower children, hippies and the Viet Nam War. Through her writing I can picture the protests, changes in time, the changes in values and the changes in ourselves as we grow old. I can see these because I too am a ‘baby boomer’ that lived through these times. Some were happy, some were sad and some were simply bad.
 

Time Out is a series of poem ‘stories’ that trace the author’s life from the beginning to the end with her beloved husband Marvin. In Time Out, Mary Sochet expresses her own way of coping with the ups and down of life and the death of a loved one. It’s one of the most touching books I’ve read in some time.

Legends of the Lake - Philip Nork, Author

 

Nana's Rice Pudding

(One of the Phil's favorite)
 

3/4 cup of cooked white rice

1 egg

1 cup of milk

1/2 cup of sugar

Mix the egg and the milk together, slowly beat in the sugar. Add raisins to the mixture if desired.

Put the mixture in a shallow pan and bake for 1/2 to 3/4 of an hour at 325.

When finished put the pan in the refrigerator until ready to serve.Scoop out desired amount and sprinkle cinnamon on top.
 

 

Legends of the Lake – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish
 

While driving you’d pass many cow pastures, large corn fields, and farms to the left and the right of you, as you drove slowly to avoid the most worn down areas of the road. The further you progress, the more trees and beautiful wild flowers take over the landscape… Looking left you see a sliver of the lake, a big blue lake. There are campgrounds and a small bait and tackle shop situated right next to it… Continue on your slow drive down the hill and through all the curves, you pass children of the generation walking on the side of the road… The young boys are shirtless and some are white as white can be, while others have what were called “farmer’s tans.” This is where their arms and faces are tanned, but their chests and backs aren’t as they always wore t-shirts during the day… The aroma of fresh cut green grass and giant pine trees lingers in the background, while the special odor of the seaweed which gets pushed up on the shore makes me smile… This is when you see it off to the right… you can’t miss the boulders which line the front of it which proudly proclaims to everyone that “The Krons” reside here.
 

Philip had the kind of grandparent/grandchild relationship that every kid would love to be able to brag about. Actually his Gramps and Nana (Kron) were his mother’s grandparents making them his ‘great’ grandparents. No matter, he love spending as much time as possible at their lake house in Wisconsin. Gramps bought the lake property before he and Nana had their first child. They envisioned it as a place to bring the family throughout the generations and that’s exactly what they did. This two bedroom cottage housed parents, children and grand children for many years and the one thing it did, or should I say those in residence did, was create memories.
 

Over the years memories were passed on from one generation to another and by the time they reached Phil’s young ears they may have grown and may not be quite true but who was to say they were or weren’t. For instance, one of the cottage owners went by the initials of AC instead of his name. He was from Chicago and in the ‘produce’ business. When probation came he was there to help out by opening what was known as a ‘speakeasy’ with a bar and gambling in the back. It wasn’t too long afterwards that AC disappeared back to Chicago, never to return. That was around the same time Al Capone was locked away. Was AC the famous Al Copone? If not, how did a ‘produce’ man acquire alcohol, gambling equipment and some pretty mean looking guards for the ‘speakeasy?’ Then there was the story about Nana needing some type of container to carry her food to and from the pier. One of the residences, a Mr. Tupper, came up with the perfect container including a fitting top. Or how about the time one of the kids was hit by a baseball, which hurt like heck. A man from a nearby cottage brought out a ball, threw it as hard as he could and hit the kid square in the chest. Billy, expecting it to hurt was shocked when it didn’t. He picked it up and found it to be soft and light. When asked what it was called the man explained it didn’t have a name just yet. Billy suggested the name ‘Non-Expanding Recreational Foam’ ball or NERF for short.
 

Are these truths or fictions? Who cares. They are the stories that made a young boy’s life better. These stories, along with those telling them, helped to shape not just Phil but all of the family into what they were and are today. Reading Legends of the Lake kept me in a frame of a ‘wishing world.’ I wish I could have lived and experienced the history of some of these family members and also wish I could be one to help carry beautiful memories on into the next generation. I loved the feelings of love, peace, family, togetherness, and true life that Phil experienced while growing up. Don’t get me wrong, there were bad times too but the teachings of Gramps and Nana made those times a lot easier to live through. You have to read this one or you’re missing out on some wonderful emotional feelings.

Psychs - A. H. Amin, Author

QUINOA PILAF
(a Hassan special)

1/2 cup carrot, diced
6 cups quinoa, cooked (according to package)
1/2 cup green onion,
diced 1/4 cup olive oil
1/4 cup celery, diced
2 cloves garlic, crushed
1/4 cup green pepper, diced
1 cup almonds, sliced
1/4 cup sweet red pepper, diced
1/4 tsp oregano
salt to taste

Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix. Serves 6-8. Quinoa pilaf served as a side dish with fish or chicken is delicious. Vary the pilaf using your favorite vegetables, or by cooking the quinoa in chicken, fish or vegetable stock instead of water.

Psychs – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish
 

My parents are leaving in an hour for a visit and my little sister always sleeps late during vacations, I couldn’t wait anymore for them to leave. I looked at the spirits surrounding me and said. ‘Let’s talk’ I said, then closed my room’s door. ‘My name is Hassan what’s yours?’ They replied in turns. ‘Mine is Joseph.’ ‘Rodriquez, call me Rod’ Rod gave a wink. ‘Steven Chow.’ ‘Markus Reed, at your service.’ Mark took a bow and pointed at the female ghost to follow. ‘Nice to meet you Hassan, my name is Emma’, she smiled and waved. ‘Sorry for scaring you’ Emma said. ‘It’s ok’ I replied, then my eyes went to the one next in line. ‘Jack.’ ‘Mason.’ The last one to be introduced was a woman I had first seen behind the glass window, the one who had watched me sleeping when I was admitted. She looked different, they all looked military, and she was the only one who didn’t fit in the picture. And for some reason, she looked very familiar to me. ‘Sara.’ My eyes started to widen. ‘I am your mother dear.’
 

All through his life Hassan has felt there was always someone watching him. Now and then he would even see a quick movement out of the corner of his eye. It wasn’t until he came to the rescue of a woman and child being beaten by husband only to have the husband bring him near death that he realized his images were real. At least as real as ghosts can be. They had always looked after him but couldn’t communicate, until Hassan came up with an idea. Sign language. That would give he and the ghosts a way of communicating without actually speaking. But Hassan’s ghosts were not only his guardian angels, they became his teachers. Through them he was able to lead a 2^nd life that would prove most valuable in years to come.
 

Adam, also known as Shark, was a Navy Seal that had been held prisoner for years. His capturers were of the worse type. Torture was used more as an entertainment than to acquire information they might need and since Adam’s strong hold was his hands, their first form of torture was to remove his arms leaving him with no method of self-defense. They may have destroyed his body but they never destroyed his mind, soul and determination to live. So, after 13 years of torture, Shark meets Hassan and the battle begins.

 

Psychs is a book that brings out the strength of mind over body in its desire to live, both through Hassan and Shark. The stories of both that lead up to their story together is one that may sound impossible but with the author’s ability to write, you can see, feel and picture each line as it happens. This is a very well written book and an extremely interesting story. I can actually see this one being made into a movie with someone like Bruce Willis being Hassan. Now I’m impatiently waiting on the next book in the series ‘The Remnant.’

Can We Come In & Laugh, Too? - Rosetta Schwartz, Author

SLOW-COOKER CHICKEN AND VEGETABLE SOUP

(A dish created for Rosetta's daughter Morgan by Morgan's husband)

 

An excellent way to use up leftover roast or grilled chicken. Remove the skin and bones and chop chicken finely with a large knife, or use cooked skinless, boneless chicken breasts.

 

2 (14 oz.) cans of chopped tomatoes, including the juice

2 cups chicken broth or stock

1 cup frozen sweet corn

2 stalks celery

½ cup short-grain rice (not instant)

4 tablespoons tomato paste

1 tablespoon Worchestershire sauce

2 tablespoons finely chopped fresh parsley

Salt and freshly ground pepper to taste

2 cups cooked lean chicken shredded

1 tablespoon finely chopped fresh basil

 

Combine all of the ingredients except the chicken in a slow cooker. Stir well and cook on low until the rice and vegetables are tender – about 6-8 hours. One hour before the cooking time is complete, stir in the chicken. Sprinkle with the basil just before service. Serves 6-8.

 

Can We Come In and Laugh, Too? – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds, A Book and A Dish
 

‘When I was very young the only transportation was street cars. There were o buses, elevated systems, or cars. Henry Ford was still working on his Model T. As for airplanes, I believe the Wright Brothers invented their first model in 1914. Also the only form of home entertainment was the Victrola. I remember that after my parents saved enough to buy a Victrola, every couple of weeks my brothers purchased new recordings and played them while dancing around the living room. As for radios, it was many years later when the first crystal set was invented. It wasn’t until around 1946 when my daughter Morgan was seven, and Phyllice was around two, that radios became very popular. We bought a very good radio set, encased in a lovely big mahogany cabinet, and after that we listened to many good programs. Don’t ask me why everyone clustered around that radio cabinet staring at it as thought there was something to see, but that’s what everyone did back then.’
 

Rose Schwartz was born November 18, 1909. She was the youngest of ten children born to her fun-loving Latvian immigrant family. She later became Rosetta after one of her sisters decided Rose just wasn’t classy enough so when she registered her for school she told them her name was Rosetta and that’s what she was known as from then on. Rosetta married All Shifrin in the 1930s and later Max Lachman. She passed on in 2006 just a few months short of her 97^th birthday. In 1988 her daughter Morgan was able to convince her to write her memoirs so the rest of the world could share a laugh from the life of this beautifully, happy woman.

 

Rosetta lived through both WWI and WWI and gives us a few stories about the hard times created by war. She tells of the time she sold Al’s extra shoes only to find out that shoes were being rationed just a few weeks later. There were the blackouts that were mandatory in hopes that if the enemy flew over they wouldn’t be able to see Chicago in the dark. She tells us about her move to Florida and later to California where many of her brothers and sisters also ended up moving to. Her stories are all warm hearted yet cheerful. Whenever there was a problem, she looked at the bright side not the dark and always found humor in even the worse circumstances. She was truly a woman that anyone would love to know and call their friend.

 

At the end of Rosetta’s writings her children, grandchildren, nieces and nephews all expressed their own feelings about this lovely lady. They added to the warmth by giving their memories of the woman that was never negative, always loving and always forgave whatever one might have done wrong. This is a very uplifting story about a very special woman. I personally wish I could have asked the question ‘Can We Come In and Laugh, Too?’

Magic In The Storm - Meredith Bond, Author

Beef Kababs
(A Merry Special)

Ingredients:
1/2 cup minced onion
2 Tbs minced ginger
2 tsp minced garlic
2 Tbs finely chopped fresh cilantro (can also used the chopped frozen cilantro)
2 tsp ground cumin
2 tsp ground coriander
3/4 tsp salt
1 tsp sugar
a dash black pepper
dash ground red chili powder or chili flakes (to taste)
1 lb extra lean ground beef (can substitute lamb)

Directions:
1. Preheat oven to 350 degrees.
2. Combine everything into a bowl and mix well.
3. Form mixture into 1" balls
4. Place balls (either flattened or not, as you wish) onto a foil lined baking pan and bake for about 10-15 minutes. Turn them and then bake for another 5-7 minutes or so until cooked through.
Serve with raita (plain yogurt mixed with shredded & drained cucumber and about one tsp ground cumin -- to taste) or ketchup. 

Magic in the Storm – Review by Martha A. Cheves – Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish

Jack took a few steps back while he was thinking and leaned himself against the wall.  “Hmmm.  That’s a tricky one, ain’t it?  Never heard o’anythin’ like that happenin’, not that I know a lot of Vallen, mind ye.”  He thought for a moment, then said, “I’ve always thought the power came from within.  There must be somethin’ changin’ within ye.  What is it, inside of ye, that’s changin’?”  Morgan shook his head, thinking hard.  “I don’t know.”  “Well, when ye figure that one out, then you’ll know where the power’s comin’ from.”  What was changing within him?  Morgan stood back and began to think about this.  So many things had changed within him recently.  It could be his self-confidence, it could be Adriana, it could be his determination not to wait for his destiny to come to him, but to go and seek it out on his own, it could be so many different things.

Morgan Vallentyn is a Vallen.  Most people compare them to and even mistaken them for witches but their powers are real and true with each having a different specialty.  Morgan was born the 7th child of the 7th generation Vallen.  His mother Lady Vallentyne should have been happy but when she discovered that Morgan was a male child what would have been a strong mother’s love turned to hate.  No Vallen leader had ever been a male and had it not been for her husband, Morgan’s father, she would have killed the child just after birth.  Instead, Morgan was banished to the forest where his mother cast a spell that would imprison him for life. 

Adriana Hayden was an orphan who had been entrusted into the care of a distant relative, Lord Devaux.  Devaux had one desire in life and that was to climb the ladder of Parliament.  To do this he needed influential people and money.  He found both in Lady Vallentyne.  Her oldest child and son, Jonathan, the sixth Viscount Vallentyne would be the perfect husband for Adriana.  Jonathan wanted nothing more than to run the Estate but his mother had higher expectations for her son.  He was to enter politics and with he and Devaux combining their minds and skills, Jonathan would be quite successful.  She would see to this marriage even if it meant using her powers and with her being the highest priestess within the clan, no one could refuse her.  So she thought.

The last thing Adriana wanted was to marry, especially without love.  Her heart’s desire was to paint.  Nothing mattered more to her than her paintings.  Unfortunately, Devaux knew of this love and used it to blackmail her into agreeing to marry Jonathan.  While visiting the Vallentyne Estate, Adriana had ventured into the woods that acted as Morgan’s prison.  Not knowing the history of his being an outcast, she made the mistake of mentioning him to Lady Vallentyne.  This brought more injustice to be inflicted on Morgan by his mother.

Morgan is nearing his 21st birthday and knows that he must reach his full capacity of powers before that day or lose all powers.  Through his experimenting he finds his powers have increased but has no idea why.  All Vallen are born with their powers which are revealed at an early age.  His powers growing as he nears his birthday is unheard of.  Something is different and something is causing this to happen.  But he’s running out of time and has no idea as to how he will find his full potential, especially while being encased within the forest.  He must find a way to break his mother’s spell and escape.

Magic In The Storm was an edge of the seat read.  I kept hoping that Morgan’s mother would change and give in to him allowing him to find his own strength and powers.  When he finally made it out of the forest I knew she would see that he was truly the 7th of the 7th generation and accept him even though he was a male, not a female.  Did she?  I’ll never tell.  I will say that a lot happens as his powers increase but does he ever become more powerful than his mother?  If so, does she help him in his endeavor?  I’ll only tell you that Magic In The Storm was a very enjoyable book.

Coma Sins - Steven Nedelton & Joseph Parente, Authors

Gluten-Free Yellow Cake
(One of Steve's Favorite)
"Basic and easy, and very versatile. Layer with white or chocolate frosting, strawberries and whipped cream, etc. Make sure your baking powder is gluten-free."

Ingredients
1 1/2 cups white rice   flour
3/4 cup tapioca   flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking   powder
1 teaspoon xanthan   gum
4 eggs
1 1/4 cups white   sugar
2/3 cup   mayonnaise
1 cup milk
2 teaspoons gluten-free   vanilla extract

Directions
Preheat oven to 350 degrees F (175   degrees C). Grease and rice flour two 8 or 9 inch round cake pans. Mix the white rice flour, tapioca   flour, salt, baking soda, baking powder and xanthan gum together and set   aside.  Mix the eggs, sugar, and mayonnaise   until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread   batter into the prepared pans.  Bake at 350 degrees F (175 degrees   C) for 25 minutes. Cakes are done when they spring back when lightly touched   or when a toothpick inserted near the center comes out clean. Let cool   completely then frost, if desired.

Coma Sins – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish

From next door a woman shrieked.  Anger, white, blazing fury came over him.  Was that damn Mary screaming again?  “Kill her.  Kill Mary.  Kill Janklaw.  Kill Sims,” the voices urged him.  The nearest lamp’s light was so harsh it was blinding him.  He grabbed it by the stem and smashed it into Mary’s door.  The noises stopped.  The room was in pleasant darkness now but the dim lights from the street made strange, infuriating shadows across the window panes.  And then the telephone rang and it continued ringing deafening him.  He grabbed the apparatus and threw it on the floor.  The ringing topped.  “Use the lighter on the drapes.  Start a fire.  Let everything and the hotel go up in blazing hell,”  the voices suggested.  That seemed reasonable.  He heard a knocking at the door.  A strange baritone voice was asking some nonsense.  “Is everything okay, Sir?”  “Damn you!” he shouted in response.  “Jump from that window!  Go, open it and jump!”  the voices encouraged.  “End the misery on the pavement”  Then, a dead quiet… Oblivion.

If a person is mentally ill and commits a crime, even a deadly one, is he responsible for his actions?  Apparently the law says no.  They are sentenced if found guilty but to an institution or hospital, not prison.  And if they are ‘cured’ they can be released to start it all over again. 

Ben Bluman may not have been sentenced for his crimes but he did have himself hospitalized to prevent himself from committing more.  He even agreed to experimental treatments provided by the government but did they help or make him worse?  His only choice was to escape their hold on him, change his name and continue his life.  Did this work?  Apparently not since people continued to die.  But is Ben really committing them?  As he sleeps he ‘dreams’ of events leading up to their deaths so did he actually commit them or are they simply dreams? 

Coma Sins is a deep story of a man who did and didn’t commit the crimes that he will eventually be blamed for.  How do you commit yet not commit a crime?  You can be insane or you can dream them.  Question is, which did Ben do or did he do both?

The Stovepipe - Bonnie E. Virag, Author

FishTacos with Mango Salsa and Cilantro Lime Sauce
(A Bonnie Favorite)

Ingredients
1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack)
4 Tbsp. fresh lime juice
2 Tbsp. vegetable oil
2 Tbsp. soy sauce
10 to 12 corn tortillas
3 cups shredded cabbage

For Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt

For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inchsquares
1/2 small red onion, finely chopped
1 jalapeno pepper, deseeded and diced
2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
1 handful cilantro, washed, dried, destemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste

Directions
Prepare the fish marinade by combining the fresh lime juice with the vegetableoil and soy sauce in a rectangular glass or ceramic dish. Add the fish, turn tocoat, and leave to marinate while you prepare the rest of the ingredients.
Prepare the chipotle-lime sauce bycombining the mayonnaise, yogurt, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.
Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.
Remove fish from the marinade and grill or saute until cooked through. Warm the tortillas, either in the oven, microwave, or saute in oil. Set out individual bowls of the sauce, salsa, and shredded cabbage.
For each individual taco, place someof the fish (breaking off chunks of the cooked fillets) on a tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.

The Stovepipe – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; A Book and A Dish; Think With Your Taste Buds

…we saw a large, black automobile drive into our lane.  It pulled slowly into the backyard and stopped beside the house where we were playing.  We all stood frozen.  In a poor rural area, it was rare to see an automobile on the road, let alone have one pull into our own yard.  Muggs must have know it meant trouble, for she quickly opened the cellar door and herded us all inside.  But it was too late, for she had been spotted.  No sooner had the door been slammed shut than it was flung open, exposing my sisters and me as we huddled fearfully inside.  “Come out,” a man said as he tugged on our arms, pulling us out one by one.  As we hurried to Muggs’ side, the man said, “We’d like to speak with your mother.”  Muggs shook her head.  “I’m sorry, but she ain’t home right now.”   At that, without saying another word, he and a woman who had come with him grabbed my sisters and me and pushed us, kicking and screaming, into the backseat of the car.  They then rounded up Bobby and shoved him in beside us.

Bonnie Virag was one of 2 sets of twins birthed by her mother Flossie Bell Mudford.  Flossie Bell had a total of 18 children of which Bonnie can remembered 14 counting herself.  By the time Bonnie and her twin sister Betty, her twin sisters Jean and Joan and her brother Bobby were taken from the home 6 of the older children had already left.  Most of the girls’ care was provided by one of her older sisters, Margaret which they fondly called Muggs.  But due to Muggs being a child herself, Children’s Service felt they had no choice but to take the younger ones from the home, leaving them all feeling lost and alone.

When I started reading The Stovepipe, I had just finished another autobiography by a lady who, along with her siblings, had been placed in an orphanage.  The trials and mistreatment they went through was heartbreaking.  I truly thought that children placed in foster homes had to be better.  That isn’t necessarily true.  Bonnie and her siblings ended up on a Tobacco farm and put to work as if they were mere slaves.  They were housed in the attic and not allowed to come into the house except to go to their rooms.  Meals were served after the family had finished eating and heating in their attic rooms consisted of The Stovepipe that ran up through the ceiling.  Their living conditions, mistreatment by the family members, their lack of love and even their simplest needs were non-existing.  It really took some strong willed individuals to survive what these children were forced to suffer through.

As I read The Stovepipe, I grew to admire Bonnie and her siblings.  She is a woman I would love to sit down with and simply listen to as she tells stories of her childhood.  Some of the stories within her autobiography would have been funny had the consequences for their actions not been so severe.  I couldn’t help but laugh when I read about the yard being covered with paper the girls had hidden within the rafters and uncovered when the roofers started work.  But I wanted to cry when the foster family punished them for their innocent deed. 

I can only hope and pray that things have changed since Bonnie and her siblings were brought up in the system of foster care.  No child should ever be inflicted with excessive pain and sorrow, especially after the a child has already been hurt by the loss of their own family or the lack of ever knowing one.  These children should be treated as the special people they really are. 

The Stovepipe is a book that EVERY parent should read and hopefully stress to their own children, the heartbreak of being in the system.  Bonnie and her sisters should be very proud of themselves for being survivors and not allowing their experiences to weaken them but to make them stronger and better people.

Royal Pane Down Under - David and Linda Broughton, Authors

Dave's Good Old BBQ Sauce

Ingredients
1 1/2 cups quality tomato sauce, or ketchup
1/4 cup packed dark brown sugar (more or less, suityourself)
3 medium garlic cloves, finely chopped
2 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1-teaspoon onion powder
½ teaspoon garlic powder (or more,  depending on strength)
1 1/2 teaspoons paprika
3/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup Coke
Optional ingredients
2 oz local honey
More diced onions,  Vidalia or Texas Sweets

1 cup (or more) finely diced Jalapeno peppers (orwhatever kind you like)
Half cup finely shredded cheddar or provolone cheese
Salt to taste
A few dashes of Frank's Louisiana Hot Sauce, orsimilar not to hot variety like Green Tobasco

Sprinkle of Oregano flakes,
Dash of dried Basil,
Smidgen of Thyme,
Cayenne pepper to your desired heat level.

INSTRUCTIONS

Combine all ingredients in a small saucepan overmedium heat. Bring to a boil, stirring until ingredients are completelyincorporated. Reduce heat to low and gently simmer until flavors have meldedand sauce has thickened enough to coat the back of a spoon, about 30 to 40minutes.
Remove from heat and let cool to room temperature. Ifnot using right away, cover and refrigerate for up to 2 weeks. Letting it standat least overnight in the fridge helps the flavors meld into one harmoniousflavor, rather than many individual flavors put together


The first part makes a basic barbecue sauce, theoptional ingredients will make it your own. Don't be afraid to experiment.  A tablespoon of Hershey's cocoa powderdoes interesting things, so does a tablespoon of creamy peanut butter. You canadd ingredients as spices you might not consider. Want a little more zip butnot heat? Add a smidgen of Dijon mustard, or a touch of horseradish sauce. Iknow, you were always told not to play with your food, but why not? If you'repaying for it, and the one that's gonna eat it, it's all up to you. Only youknow what tastes suit you.


Royal Pain Down Under – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; A Book and A Dish; Think With Your Taste Buds


(This book has an added bonus.  The Author is giving you a 1/2 off code for your copy of Royal Pane Down Under through Smashwords.   Here is your code  HM48Z)


When the cheeseburgers arrive Ash about falls out of her chair.  The things are huge, probably bigger than those of the Red Top back home.  They’re certainly thicker.  No wonder they’re that price.. Ravenous Ash manages to eat only one of them.  They taste fantastic.  She has the other put in a to-go container.  On a whim, Ash has the waitress get the owner to her table, acting as if she has a complaint.  When the owner comes to the table, she tells him she won’t pay that for those burgers.  Before he can say a word, she hands him the check with a ten thousand dollar pack of bills, “That’s what I’ll pay for these burgers.”  The man if flabbergasted, totally speechless.  Exactly the effect she wanted to have on him.  She and Rodger get up to leave.  She tips the waitress a thousand dollars because she can.  Outside, Rodger quips, “What do you fancy yourself?  Some kind of Robin Hood or something?”  Ash smiles, “Something like that, when I get unexpected funds like those t the mill, I like to spread it around to those that deserve it, some of it, anyway.  Some folds give to charities, I do a bit of that myself.  I also like to help out hard working people that are doing things right.”

Ashling Pane is a woman of many faces and she doesn’t mind exposing them all when the need arises.  One of her best friends just happens to be the President of the United States. After she saved his life twice, his career once, and rescuing his daughter from kidnappers, he has declared that she has free run of whatever she might need or think she might need. Nobody dares say different.  This friendship has helped her accomplish her tasks in more ways than one.  Ash normally works recovering high dollar items for major insurance companies.  Her fees are high but her success rate is even higher, since she never gives up.  On a case where she recovered a famous violin ‘Lady Blunt’ she also recovered a young Russian immigrant, Roz, that was being and used against her will.  After taking her in, Ash discovers the girl’s musical talent affording her any instrument her heart desires to help make up for what she has been through.  Money for that job was good but when Ash is asked to go to Australia to free those being enslaved by a man named Aldridge Ainsworth, the offer becomes more than she can afford to turn down.  The Queen herself is making the request and offering her over $188,000,000 and that doesn’t count whatever she and her team might find along the way. 

As it turns out, Ainsworth has the natives working the mines producing uranium as well as gold and silver.  As the mines and compounds are attacked and the slaves freed, Ash and team find themselves collecting what ends up being several billion dollars in gold, gems, art and money hidden within the compounds.  Even after making the team members rich beyond their belief, Ash still has more than she can ever begin to spend.  Therefore she becomes ‘Robin Hood’ of sorts, taking from the criminals and giving a hand up to the working class. 


Royal Pane Down Under wasn’t a disappointment.  Ash Pane is still the person that you would love to be friends with while hoping that you never get on her bad side.  If she likes you, you will always be in good hands. If she doesn’t like you, don’t step into her path.  She is one macho woman who even the most macho men fear.  This would make a good character for Angelina.

Creative Cooking for the Global Kitchen - Chef David Jean Marteau, Author

Duck Carpaccio and Poached Quail Egg in a Tea Scented Broth

(David Jean Marteau's all time favorite recipe/idea, that he created here for a VIP)

 For the tea sented broth:

8 cups cold water

1 duck carcass, chopped

1/2 med. onion chopped

1/2 cup chopped carrots

1 Tbsp. whole black pepper

sea salt, to taste

2 English breakfast tea bags

For the qual eggs:

2 cups water

2 tsp. white vinegar

6 quail eggs

For the duck carpaccio:

1/2 lb. small duck breast, trimmed

1 Tbsp. sea salt

1 tsp. finely chopped thyme

To make the tea sented broth, place the cold water in a medium-size soup pot over medium heat and add the duck carcass with the onions, carrots, black pepper and sea salt.  Bring to a boil at first, then reduce the heat to low and simmer for 30 minutes.  Add the 2 tea bags and simmer for another 5 minutes.  Remove from the heat and let it rest so that the solids settle, and then gently strain the stock into a large bowl, making sure you get only the clear stock, and not any solid particles.

To make the quail eggs, crack them one by one into a cup to make sure they are fresh.  Fill a small skillet with water and add the vinegar.  Bring to a boil and then reduce the heat and add the quail eggs.  Poach the eggs for about 2 minutes, making sure the yolks remain soft.  Lift the eggs out of the pan with a slotted spoon and place them in a bowl of ice-cold water and then set them aside in the refrigerator.

To make the duck carpaccio, gently rub the duck breast with the sea salt and the thyme, then set them aside into the refrigerator for about 30 minutes.

Once you are ready to serve, bring the tea sented broth to a boil.  Remove the quail eggs from the refrigerator.  Remove the duck breast from the refrigerator and wash thoroughly under cool running water to remove all excess salt and thyme.  On a small chopping board, cut the duck bre4ast as thinly as possible and place them directly onto the serving plate.  Add one quail egg into each plate.  Place the hot tea sented broth into the individual tea pots and pour it gently on top of each plate.  The duck and quail eggs will finish cooking with the hot broth.   Yield:  6 servings.

Creative Cooking for the Global Kitchen – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish

Lunch is served.  Our first course will be Saffron Soup with seafood, beautifully served in a whisky glass with a side of spicy mayonnaise and a simple rustic garlic bread.  Next will be a pan fried, breaded goat cheese cake with fresh lettuce and a nice lemon olive oil vinaigrette, garnished with caramelized walnuts and a cherry tomato. For the first main course, you will have a wonderful cod fish on a bed of beef truffle sauce (yes beef sauce with fish is amazing).  For the second course, a nice roasted beef tenderloin with a red pepper coulis, served with snow peas.  And finally for dessert, a small tiramisu in a chocolate cup and strawberry mousse.

A meal fit for a queen?!  Well the queen didn't actually have the pleasure of enjoying this delicious meal but the Princess of the Nederland sure did.  This is just one meal prepared for celebraties by David Jean Marteau, Executive Chef of the Parkyard Hotels and Catering in Shanghai, China.  This award winning chef has been cooking and traveling around the world for over 20 years.  From being the sole Executive Chef in charge of the food for ALL of the soccer teams during the 2008 Olympics in China, Chef Marteau has cooked for Halle Berry, Queen Latifa, Jacques Villeneuve, Robert Carlyle, Yao Ming, Liu Xiang and even the U. S. President George Bush (senior) and ex-governor of California Arnold Schwarzzenegger.

Chef Marteau started cooking in his grandmother's kitchen at the age of 9 and hasn't stopped.  His knack for 'marrying' foods that most would never consider is bringing him fame, as with his beef sauce served with cod fish.  And now he has blessed us with a cookbook full of simple dishes that will fit just about anyone's taste.

When I started looking through Chef Marteau's cookbook Creative Cooking for the Global Kitchen, I couldn't help but think about my own book Think With Your Taste Buds.  This is also what Chef Marteau is trying to teach us to do with our cooking.  If it sounds like something that might be good together, try it.  You have nothing to lose and possibly a lot to gain.

Some of my favorite recipes from Creative Cooking for the Global Kitchen are Risotto With Grilled Chicken.  I love Risotto and I love chicken so this fit my taste buds perfectly.  Chef Marteau's Clam Chowder is rich in flavor and oh so creamy.  And his Hazelnut Vinaigrette is to die for.  I have recently bought a bottle of Hazelnut oil with no idea as to what I would do with it.  This recipe solved that lttle problem for me.  I'm really anxious to give Chef Marteau's Broccoli and Shrimp Soup with Almonds a try, as well as his Creamy Bread Soup made with stale bread.  This book has opened up more recipe ideas for me to try and as I do with all of my own cookbooks, Chef Marteau offers suggestions for ingredient changes as well as tips.  This is a must have cookbook!

Southern Superstitions - B. J. Robinson, Author

BJ's Strawberry Shortcake 

(First direction:  Be sure you don't let

 some man knock it out of your

 hands while your delivering it)

1/2 cup light butter or margarine

1 1/2 cups sugar

1 1/2 tsp. vanilla

2 1/4 cups self-rising flour

1 cup milk

2-3 eggs

1-2 pints strawberries for mixture

strawberries for toppping

Whipped cream of your choice (I use light Cool Whip)

Stir margarine to soften and gradually add sugar. Cream together and add the vanilla. Beat eggs. Add ingredients and mix. Fold strawberries (washed, drained, sliced or mashed) into batter. Grease two round cake pans or use spray. Bake at 375 degrees until done. When it’s lightly brown and you can pull out a toothpick clean, it’s done. Let cool and remove from pans.

Note: Some people may opt to leave the berries out of the batter and just use them as topping, but I like them in the cake for true homemade shortcake. Also, some may like a white icing, but I only use the whipped cream topping.

Eat and enjoy.

Southern Superstitions – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish

Tears filled June’s eyes, as she watched the strawberry fields become lakes. They sat on their front porch and looked across what were once their strawberry fields into an immense span of nothing but water as far as the eye could see. Still, Andy refused to leave the farm. “If the river gets too high, we have the tractor and the dump truck. We’ll be able to ride out on one of them, if it gets to the point where we have to leave. God will spare us. Our berry crop may have gone under, but we won’t have to leave our farm. Taking a loss on the strawberries is heartbreaking, but we can claim the loss.” June spoke in a firm voice as though she dared Myrtle to say different as her mother took a seat in the porch rocker. Andy leaned back in the swing and placed an arm around June’s shoulder. “Ed told me the people loaded onto the National Guard truck for evacuation endured a hot, cramped, long, tiring ride, as well as unbearable sights. They were jam-packed into the back of the truck like sardines in a tin can. The truck continuously stopped to load other occupants, making the progress to higher ground slow, to say the least. Homes and businesses were flooded with water up to their roofs in some areas. People could only hope and pray the homes they left behind would not end up the same way.”… “I heard about it on the news,” Myrtle interjected. “A bulletin informed people about the different locations. I told you we’d have bad luck from that black cat. It was bound to happen sooner or later.”

Andy and June have known each other since they were kids attending the same school. June had always had a crush on Andy but never knew he had one on her too. They have finally been brought together due to him being a strawberry inspector/grader and June and her mother Myrtle being strawberry farmers. It became a match truly made in Heaven.

On their way into town to have their strawberries inspected and graded, a black cat crossed in front of them. Myrtle, being the superstitious person she is, declared bad luck wasn’t far behind and she was right when Andy downgraded her strawberries leaving a bad taste for him in her mind. Andy on the other hand, decided he wanted June and the only way to have her would be with her mother’s consent and blessings. To receive these he would have to endear himself to her. This task actually became fairly simple since Myrtle had always been disappointed that June wasn’t the son she had always longed for.

Growing up in the Georgia, I know how stubborn superstitious people can be and no matter what you say they will always cling to their beliefs. Myrtle was like that. She was a God fearing, religious woman who believed that everything happened for a reason known only to God but she also believed that a lot was pure luck – good or bad. In Southern Superstitions June does everything possible to convenience her mother that luck has nothing to do with life, God does. Myrtle, on the other hand, blamed the flooding on the black cat. She also blamed everything else that happened over the years on that same black cat. But when tragedy really struck bringing an unplanned separation of June and Andy, Myrtle finally understood that only God will listen to our prayers and supply us with the ‘luck’ we need to survive.

This is such a beautiful story of love, compassion, life, strength and belief. It takes a strong person to endure what June went through and still keep her faith and belief. May we all have the same trust in God that June had.

A Book and A Dish e-book

Did you know that you can help feed the animals for $.99? When you buy your copy of A Book and A Dish through Amazon or Barnes & Noble you're helping with the care for Tilly's Tale Rescue Shelter. All proceeds from the sale of A Book and ...A Dish will be used to help pay for food, care, housing and medical expenses for Tilly's Pack. Don't have a Kindle nor Nook? No problem. Amazon offers a free download for your PC allowing you to order A Book and A Dish for 99 cents and have it sent directly to your own computer. Now, what do you get for your $.99? Hopefully you'll find your next book to read as well as your next dish to cook. A Book (book reviews) and A Dish (the author's favorite recipe). Great buy for a dollar!

My Enemy My Love - James Walker, Author

Creamy Leek Croustade

(A James Walker favorite)

Part 1:

6 oz. (175g) fresh wholemeal breadcrumbs

2 oz. (50g) butter or margarine

4 oz. (100g) cheddar cheese, grated

4 oz. (100g) mixed nuts, chopped

1/2 tsp. (2.5 ml) mixed herbs

1 garlic clove, crushed

Part 2

3 med. sized leeks

4 tomatoes

2 oz (50g) butter or margarine

1 oz (25g) 100% wholemeal flour

1/2 pint (284 ml) milk

salt and pepper to taste

4 Tbsp (60 ml) fresh wholemeal breadcrumbs

Put the breadcrumbs in a basis, rub in the butter, then add the remaining ingredients from part 1.  Press the mixture into a 11 x 7", (28x18cm) tin.  Bake in the oven at 220c (425f, mark 7) for 15-20 minutes, until golden brown.  Meanwhile slice leeks and chop the tomnatoes.  Melt the butter in a saucepan.  Saute leeks for 5 minutes, then stir in flour.  Add milk, stirring constantly, then bring to a boil, reduce heat to simmer.  Add the remaining ingredients of part 2, except the breadcrumbs, and simmer for a few minutes to soften the tomatoes.  Check seasoning.  Spoon the vegetable mixture over the base, sprinkle with the breadcrumbs and heat through in the oven at 180c (350f, mark 4) for 20 minutes.  Serve at once.  Serves 4.

My Enemy My Love – Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; A Book and A Dish; Think With Your Taste Buds 

“I am sorry to burden you with my troubles,” Beatrice said, catching her breath as she did so in an effort to keep calm. “Nonsense, my dear, what are friends for. You must stay the night with us. There is enough food, I’m sure.” Claire looked at Brigitte as she spoke. “You can help me prepare supper tonight, can’t you?” It was more of a demand than a request. “Of course, Mama.” She looked once more at Beatrice and couldn’t help thinking how badly this awful war was treating her. One of her son’s blinded for life, the other still serving at the front presumably, her daughter heavily pregnant with a bastard child and God knows where, and now her husband arrested for the kind of offence that could well result in his execution. It was little wonder that she was in tears when her once so secure world was rapidly crumbling around her. Not for the first time she decided that the evil Boches had much to answer for, given the misery they were visiting on so many innocent people whose lives they were trampling underfoot. Then she thought of her letter to Friedrich; it was enough to make her want to laugh. “This war is making fools of us all,” she mumbled to herself.

Aubert and Beatrice Guilloux, along with their two sons Antoine and Philippe and daughter Cosette live in the countryside of the French city of Lille. Aubert, with Philippe as his accountant, has a successful tannery business that has allowed him to provide everything needed to make his family happy in all of their desires. Their estate consists of their own home as well as cottages for some of the servants, a stable full of horses and through Aubert’s ability to manage money, rental property for yet another income. Things couldn’t be better…that is until WWI started and the Germans invaded France and took over Lille. Aubert and his family were required to move into one of the cottages giving the house up to the German officers.

 

 

Cosette had led a fairly sheltered life where her family supplied her every whim so moving into the cottage did become quite a change for her. Their horses had been taken over by the Germans so her love for riding and jumping had come to a stop. She, nor anyone else in the family, was allowed to go near their old home. All she had left to entertain her were walks to the lake. But these she found were quite dangerous as three German soldiers captured her with the intent of rape. Her rescuer turned out to be a German officer that caught her attention as well as her heart.

My Enemy My Love is another of those books that I almost didn’t read. I enjoy reading some history but have never enjoyed reading anything written about WWI or WWII. It’s always given me a ‘dark’ feeling about life during this time. But, as I’ve stated before, I will read at least the first 50 pages of any book before declining. My Enemy My Love turned out to be another of those books that I just kept going after the first 50 pages. Yes, it still gave me my ‘dark’ feeling but it also showed me the strength people find deep inside themselves when faced with the dangers of war and injustice. I find myself wondering if I could be so brave. Could I risk my own life to help my country? Would I hate ALL of those that brought this pain upon my world or would I look at them as just doing what they are told and must by their own leaders? Could I actually love one of them knowing that if found out I would be considered a traitor even by my own family? Through My Enemy My Love, Author James Walker has given me many mixed emotions and feelings making it difficult to answer any of these questions for myself. This is truly a great book that took not only a strong imagination but an awful lot of research. See, other than the main characters, most of the other characters are real and went through what he epics within this writing.

A message from the Author - The book was dedicated to my wife but perhaps I should have dedicated it to my grandfather who was still suffering from the physical and mental impact that the Great War had on him more than 50 years after it ended. I also have a German great-grandfather , which has influenced my perspective on the two world wars, and a love of French history which made the research a pleasure rather than a pain.  My other grandfather, who died before I was born was an 'old contemptible' at Mons in August 1914 and a cavalryman to boot, so I have watched the successful war film War Horse recently with some emotion knowing that he was caught up in the madness of sending horses against machine guns!