Showing posts with label Brian L Porter. Show all posts
Showing posts with label Brian L Porter. Show all posts

Tuesday, June 9, 2020

Dylan: The Flying Bedlington (Family of Rescue Dogs Book 6) - Brian L. Porter, Author


HOMEMADE PEANUT BUTTER DOG TREATS
(A recipe from the ‘Porter Pack’ Rescue Dogs)

2/3 cup pumpkin puree
1/4 cup peanut butter
2 large eggs
2 ½ - 3 cups whole wheat flour

DIRECTIONS:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat pumpkin puree, peanut butter and eggs on medium-high until well combined, about 1-2 minutes. Gradually add 2 1/2 cups flour at low speed, beating just until incorporated. Add an additional 1/4 cup flour at a time just until the dough is no longer sticky.
Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough to 1/4-inch thickness. Using cookie cutters, cut out desired shapes and place onto the prepared baking sheet.
Place into oven and bake until the edges are golden brown, about 20-25 minutes.

Let cool completely.

Dylan: The Flying Bedlington - Review by Martha A. Cheves

"I don't want Dylan's story to become a repetitive tale of loss and sadness.  I'll just say that each and every dog who has been a part of our family, some longer than others, has been a much loved, and now, sadly missed member of our rescue pack, and their presence in our home has helped to enrich our lives and our hearts, with their love, their faithfulness and their at times, hilarious antics.  Rescue dogs are definitely a special breed.  They seem to know when they've been given a second, often third chance of a happy life and they repay the faith and the love you give to them, a hundred times over."  Author Brian L. Porter

I agree 100+% to the statement above.  Rescue dogs are special.  Most of the dogs I've had throughout my life have been rescues.  I can only remember maybe 2 that weren't.  Every dog I've ever had was special but rescues just seem to have the knowledge that you are the one who saved their lives and you're the one they love the most.  My Jesse is a rescue.  He was due to be put down the very next day.  No way would I allow that.  He came home with me and we bonded from day one.  He shows me his love and faithfulness to me every day.  He doesn't want me out of his sight and when I do have to leave him, he lays by the door waiting for me to come home.  There aren't enough good words in the dictionary to express how special rescue dogs are.

I've read every one of this Author's series of Rescue Dogs and each one has made me laugh and at times cry.  I know how hard it is to watch your 'baby', and that is exactly what they are, start going downhill.  Jesse, like Dylan, has lost his hearing and most of his sight.  How old is he?  Don't know.  He was picked up on the streets before I found him, so there were no records of his age.  Best guess is that he's around 13-14 years old and I can only pray that he has many more years to go.

If you aren't a dog lover, read these books and I have a feeling you may become one.  If you are a dog lover, read these books and see what a difference rescuing a dog will make in not just their life but also in your life.  Either way, this is a group of books I highly recommend to everyone.  It's not only heartwarming but also educational.

Thursday, December 12, 2019

The Mersey Monastery Murders: The Habit of Murder - Brian L. Porter, Author


Wiener Schnitzel with Parsley Butter Potatoes

4 veal cutlets, ½-inch thick
1 T (15 ml) sunflower or canola oil
Salt & pepper
Light oil (such as sunflower oil)
¼ C (31 g) flour
2 lg eggs, beaten
1 C breadcrumbs
1-2 C (230-459 g) butter
1-2 C (220-440 g) lard
POTATOES:
1½ lbs (680 g) sm new potatoes
½ C (115 g) butter, melted
1 C (121 g) breadcrumbs
2 T (5 g) Italian parsley, finely chopped
Pepper to taste
GARNISH:
1 lemon, cut into wedges

Place cutlets between pieces of wax paper and gently pound with a meat mallet (or small heavy saucepan) until about ¼-inch thick. Rub cutlets with oil; sprinkle with salt and pepper. Set up 3 shallow dishes: 1 with flour, 1 with egg and 1 with breadcrumbs. Coat each cutlet well first with flour, then egg, then crumbs.
In a heavy frying pan, melt equal amounts of sufficient butter and lard to cover frying pan bottom to a depth of ½ inch. Working 2 at a time, place cutlets in pan, immersing in fat. Shake pan gently as meat cooks to ensure cutlets do not stick. Cook 3-4 minutes over medium heat until cutlets begin to brown; turn over; cook another 1-2 minutes so both sides are golden brown. Drain on paper towels; sprinkle lightly with salt.
Meanwhile, boil potatoes in salted water until easily pierced with a fork, about 20 minutes. Drain; place them back on the stove for a minute or so, uncovered. Peel; slice into wedges and place in a serving dish. Pour melted butter over potatoes, sprinkle with parsley and pepper.
Serve cutlets with potatoes and garnish with lemon. This dish pairs well with a sweet white wine like muscatel.
Makes 4 servings.



The Mersey Monastery Murders: The Habit of Murder - Review by Martha A. Cheves

"Right now, Nick, we really don't know where to look for the killer, because we don't know for sure when he was killed.  We're pretty certain he was murdered by this Freedom Train organization, to allow them to insert the impostor in his place.  If we can put a rough time to his death, we can search for organization members active in the UK at that time.  If we find the person or persons involved in the murder, it will go toward shutting them down here.  They can't be a big group.  I don't think the Stasi were as big as the Nazis after World War Two, and Sam's contact at MI6 gave her the impression there are a limited number of former Stasi officers on the Germans' wanted list.  So, the number of those helping them to evade justice has to be relatively small."

When someone is killed at the Monastery it's up to Andy Ross and his team to find out who committed the murder and why.  Could it be one of the Brothers or one of the Nuns?  Not likely but not impossible.  As their investigation progresses Ross finds more hidden secrets than even he would have guessed.  Someone is not only murdering people but also replacing them with wanted war criminals.  So how do they stop them?

This makes the 7th book in the Mersey Murder Mysteries that I've read and I must say they just keep getting better and better.  I don't know where this author's imagination comes from but I'm glad he has it and hope it never quits.  Anyone that can write mysteries like this one as well as adopt and care for a dozen dogs, writing books about them too, is an Ace in my book.  Keep it up Brian Porter and I'll keep reading.

Friday, September 13, 2019

Glastonbury - Brian L. Porter, Author


Somerset chicken

6 boneless chicken breasts, skin on
salt and freshly ground black pepper 
75g/2½oz butter, plus extra to serve
3 tbsp olive oil 
2 onions, peeled, sliced
4 tbsp plain flour 
2 tbsp wholegrain mustard
2 dessert apples, peeled, cores removed, sliced into batons
110g/4oz button mushrooms,  sliced
250ml/9fl oz chicken stock 
300ml/10½fl oz cider 
1 tbsp finely chopped fresh sage 
250ml/9fl oz double cream 
300g/10½oz cheddar cheese, grated
6 baked potatoes, to serve
butter, to serve

Preheat the oven to 200C/400F/Gas 6.
Season the chicken breasts with salt and freshly ground black pepper.
Heat a large frying pan until smoking, then add half of the butter and oil. Fry the chicken breasts in batches, skin-side down first, for 1-2 minutes on both sides, or until golden-brown all over.
Transfer the chicken breast to a deep-sided roasting tray and roast in the oven for 25 minutes, or until the chicken is cooked through (NB: the chicken is cooked through when the juices run clear when the thickest part is pierced with a skewer.) Keep warm.
Return the pan to the heat and add the remaining butter and oil. Add the onions and cook for 4-5 minutes, or until softened but not coloured. Stir in the flour and the mustard and cook for a further 1-2 minutes. Add the apples and mushrooms and cook for a further minute, then pour over the chicken stock.
Bring to the boil, then add the cider and return to the boil. Cook for 1-2 minutes, then lower the heat, add the sage and stir in the cream. Simmer for a further 5-6 minutes, then season, to taste, with salt and freshly ground black pepper.
Pour the sauce over the chicken so that it is completely covered.
Preheat the grill to high.
Sprinkle the cheddar cheese over the chicken and place under the grill for 4-5 minutes, or until the cheese is melted, golden-brown and bubbling.
To serve, place a baked potato topped with a knob of butter on each serving plate. Spoon the chicken alongside and serve.



Glastonbury - Review by Martha A. Cheves

The same sun that brought light to the day in Stratford-on-Avon broke through the curtains that had held back the night in Joe's room, some eighty-three miles, or 134 kilometres distance from Capshaw's mansion.  The room felt warmer than it had for the last few days, and Joe himself felt a cheerfulness that came from a good night's sleep.  The previous evening's conversation and the brandy had helped, but somehow Joe knew the presence of Lucius Doberman had made a difference to his overall mood.  He wasn't sure exactly how the learned professor was going to make a difference to their quest in solving the riddle posed by Capshaw and Graves; he just instinctively knew that he would.

Joe Cutler is the owner of Strata Survey Company.  He and his employees Winston Fortune and Sally Corbett have been hired by millionaire Malcolm Capshaw to find non other than the sword which was fabled to be owned by King Author.  In other words, the Excalibur.  Capshaw has provided them with a map that is 'supposed' to show the general area of where the sword was buried.  He has also supplied them with a noted historian professor who goes by the name of Walter Graves.

So, does King Author and his sword Excalibur really exist or is this just a wild goose chase?  Or - is it truly just a myth?

Except for a clue and hint here and there, this author kept me in the dark until the end.  It has more twists and turns than a roller coaster.  And if I read the end of the book correctly, there will be a second book coming out with some of the main characters and of course a story full of suspense.

Glastonbury Order Link 

Sunday, December 30, 2018

Last Train to Lime Street - Brian L. Porter, Author



Beef Pot Roast
(A favourite in the ill-fated Slimani household)

1 dessertspoon olive oil
1 (2kg) silverside roasting joint
1 onion, chopped
2 cloves garlic, minced
2 bay leaves
salt and freshly ground black pepper to taste

Preheat oven to 160 C / Gas 3.
Heat a casserole pot on the hob over medium high heat. Add oil, and sear meat in the centre of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan.
Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
Cook in the oven for 30 minutes. Reduce heat to 150 C / Gas mark 2, and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.



Last Train to Lime Street - Review by Martha A. Cheves

The funeral of Joey Slimani was indeed a low-key affair.  The small chapel wasn't even half-full as his wife, Trixie and two ex-wives led the small group of mourners, the three women sitting together at the front of the room, with Mary-Beth and Lana flanking the widow, like a pair of personal bodyguards.  

Dressed in black business suits sat Heinrich Braun and Stefan Schmidt, the two German pron producers who'd both had the recent business dealings with the dead man.  In the same row sat Michael Powell, the dead man's solicitor, William Jennings, the Slimani's butler/manservant/part-time lover to Trixie and an unknown man who Ross surmised was Slimani's American lawyer.  On the opposite side sat half a dozen men and three women who were adult movie actors and actresses who regularly appeared in movies made by Joe Slim Productions.  Seated behind the group of porn stars was a rather stiff-looking individual, the captain of South Mersey Golf Club, Graham Bull, here to pay his last respects on behalf of the club and its members.

Joey Slimani's nude body had been tossed from a bridge to be mutilated by an oncoming train.  He had been drugged and someone had cut his throat before the toss.  Detective Inspector Andy Ross and his Special Murder Investigation Team were called in to solve the mystery of why someone would commit such a horrible form of death and mutilation.  With Joey being a porn producer who produced movies of his present wife as well as his two ex-wives, the suspect list starts to take shape and the team proceeds with the idea that someone within the industry had a real hatred for Joey.

As always, with books written by this author, it became a page-turner, with me trying to make sense of just 'who done it?'  The culprit was a bit of a surprise to me, as was the reason.  This is Book VI of the Mersey Murder Mysteries.  It is a stand alone but I suggest you consider starting with Book I and follow this team through some truly interesting mysteries.

Last Train to Lime Street

Monday, December 24, 2018

A Merry Mersey Christmas - Brian L. Porter, Author


Classic Hot Toddy

¾ cup water
1 ½ ounces whiskey
2 to 3 teaspoons honey, to taste
2 to 3 teaspoons lemon juice, to taste
1 lemon round
1 cinnamon stick (optional, for garnish)

In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.
Add the whiskey, 2 teaspoons honey and 2 teaspoon lemon juice. Stir until the honey has disappeared into the hot water. Taste, and add 1 teaspoon honey for more sweetness, and/or 1 teaspoon more lemon juice for more zing.

Garnish with a lemon round and cinnamon stick (if using). Enjoy!

A Merry Mersey Christmas - Review by Martha A. Cheves

Unable to contain himself, Andy Ross took hold of his wife, one hand on each shoulder, and pulled her to him, gave her a short but loving kiss and whispered in her ear, "Someone just killed Santa Clause!" 

"Andy, don't play silly buggers with me.  Come on, what's happened to drag you out at this time of night?"

"I just told you.  Someone killed Santa," he looked her in the eyes and Maria could tell he was deadly serious.

So, why would someone kill the most loved person in the world?  Who would kill the most loved person in the world?  Of course this Santa is really Daniel Thomas, a mall santa that someone decided to give the gift of a knife in his neck.  But again I ask - why?

This short story will take you into the usual murder mystery that Andy Ross and his Specialist Murder Investigation Team are known for solving, but it also takes you to a kinder side of the team that you don't normally see.  It shows both sides of the writing art that evolves from Author Brian L. Porter.  And if you like this short story, you'll love the other books in the Mersey Series.  I sure have.

Tuesday, September 4, 2018

Cassie's Tale - Brian Porter, Author



Slow cooked lamb shanks with roasted root vegetables recipe
(Perfect recipe for cold winter nights like when Cassie was found)

1 tbsp olive oil
4 lamb shanks
1 large onion, finely chopped
1 large carrot, finely chopped
2 celery sticks, finely chopped
4 garlic cloves, crushed
4-5 thyme sprigs
1 chicken stock pot
500ml pomegranate juice
450g Tendersweet or Chantenay carrots, trimmed
300g frozen peas
handful mint leaves
3 tbsp pomegranate seeds (optional)

Cooked slowly, this easy lamb shanks recipe makes a great alternative to a Sunday roast or Easter lunch. Simmered in sweet, tangy pomegranate juice, the lamb shanks become meltingly tender and the sauce develops a rich, meaty flavour. Serve with mashed potato for a traditional feel, or some simple couscous for a hassle-free side.

Preheat the oven to gas 3, 160°C, fan 140°C. Heat the oil in a large casserole dish over a medium-high heat, add the lamb shanks and brown all over, turning with tongs. Once browned, remove the shanks to a plate and set aside.

Add the chopped onion, carrot, celery, garlic and a pinch of salt to the pan and fry for 4-5 mins until softened. Return the lamb to the pan, add the thyme, stock pot and pomegranate juice. Season to taste and bring to the boil, then cover, transfer to the oven and cook for 2 hrs.
Remove from the oven, turning the shanks over in the liquid so they cook evenly, and add the carrots. Return to the oven for a further 1 hr 30 mins or until the shanks are tender and the carrots are cooked through.

Transfer the shanks and carrots to a plate and discard the thyme sprigs. Set the casserole over a high heat on the hob and simmer for 10 mins or until the sauce has slightly thickened and reduced.

Stir in the peas, then return the shanks and carrots to the casserole. Allow to simmer for 3-4 mins until the peas are cooked and the everything is heated through. To serve, garnish with the fresh mint and pomegranate seeds (if using).

Freezing and defrosting guidelines
The cooked lamb shanks can be frozen if making ahead. Follow the recipe to the end of step 3. Leave to cool completely then transfer to an airtight, freezer-safe container, seal and freeze for up to 3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place over a medium heat, stirring occasionally until the dish is heated through then continue to reduce the sauce and add the peas as in steps 4 and 5.



Cassie's Tale - Review by Martha A. Cheves

Cassie was found one rainy night when a lady named Linda heard cries and whimpering coming from the direction of the garden of a house she was walking past.  She stopped to try and discover where the noises were originating from and actually climbed the wall into the garden and there she discovered the source of the crying - a tiny, wet and bedraggled, shivering little pup with nowhere to go to get out of the rain.  Barely twelve inches long, she was a grey haired, little terrier with a long tail that curled upwards and with white 'socks' on the bottom of her paws.  After being passed to what was thought to be her 'forever' home, Cassie ended up being rescued yet again and ended up being taken in by Brian, Juliet and their 'pack' of four legged bundles of fur. Cassie's Tale is her story from her first rescue to date.

I've had dogs my whole life and when I read Cassie's Tale it brought back memories of each individually.  Cassie is so full of spirit with antics that make her unforgettable.  When I read about her being a ball thief and how she would take a ball away from dogs as large as a Rottweiler, Doberman or West Highland Terrier, it makes me think about my own West Highland who does the same.

When I read about her cow pat rolls, I remembered my poodle named Peaches who would head straight for the cow pasture when I took her camping with me.  She always looked for the biggest, freshest one she could find.  Thank goodness I also camped near a stream.

When I read how she was found, I remembered Tipsey who was living in a storage facility with nothing to eat and no place to get out of the summer heat.

And then she reminds me of my Soul Mate Jesse who chooses those he likes and when.  Fortunately for me, he really loves me and stays at my side always.

All-in-all, if you're a dog lover you can't help but enjoy this beautiful book about Cassie and her ups and downs.  If you aren't a dog lover, who knows, after reading this you must might become one.

Monday, July 30, 2018

A Very Mersey Murder (Mersey Mystery Series Book 5) - Brian L. Porter, Author



Scouse
(The best scouse this side of the Mersey)

Serves: 3

400g beef (preferably a tough cut like chuck or even flank)
30ml oil
salt and pepper
1 large onion, diced
1 stock cube (preferably Knorr®)
500ml hot water
2 bay leaves
a few sprigs thyme
4 large carrots, cut into 15mm chunks
6 medium potatoes, peeled and chopped into 2 cm chunks
pickled red cabbage, to serve

Method
Prep: 15 min.  Cook: 2 hrs. Ready in 2 hrs 15 min.

Dice the meat if not already done into whatever size you prefer, remembering the size will shrink slightly.
Heat the oil in the pan to a medium temperature and add the meat. Season very well at this early stage with salt and pepper. Stir and turn until just brown all over. Do not drain. Add the onions and continue to stir on a medium heat for around 10 minutes; the onions must not brown.
Add the stock with the water (or 500 ml of good homemade stock) and bring to the boil. Add the bay and the a few little twigs of thyme, stir, cover and when bubbling, reduce to medium heat. You want the stock to bubble but not violently for 1 hour.
Uncover and add the carrots and potatoes, turn up the heat until bubbling throughout and reduce slightly. Leave for another 45 minutes to 1 hour with the lid off the pan so it reduces. When the veg has been cooked through but retains some firmness, the best way to check is to see if it falls easily off the end of a fork without cracking or breaking, then it is normally done perfectly.
The stew should reduce once the veg is added and the lid, but you may need to add more water or perhaps turn the heat up to ensure the liquid is as thick as good gravy.
Taste and season again if necessary. Serve in a bowl with the red cabbage and plenty of juice on the top. Really delicious.

Serving suggestion - Yummy with a nice bottle of real ale!
Tip - Really important that dish is well seasoned!



A Very Mersey Murder - Review by Martha A. Cheves

A woman is brutally raped and murdered, her body left close to the old disused lighthouse in Hale.  Then came a second and finally a third murder.  All being committed by who the police feel is the same person.  One was a barmaid, one worked with animals and the third was a policewoman.  These murders happened thirty-nine years ago with no arrests being made and the case assigned to the cold case files.

This is the information Detective Inspector Andy Ross has just given to his people that make up the Merseyside Police Specialist Murder Investigation Team.  His biggest concern regarding this cold case is that there have been two more recent murders that are very similar to those from thirty-nine years ago.  The first being a barmaid and the second being a veterinary student.  If the person doing the killings now continues to follow the original murders the third will be taking place within just a few days and that person will be one of their own... a police woman.

I've read every book this award-winning author has written.  His Jack the Ripper series kept my nerves tied into knots from beginning to end.  I've read this series - Mersey Mystery - and I will admit that the 1st book was good, the second was better and as I read the third and forth they got even better but I must say that book five takes me back to the Ripper series!

As I read murder mysteries I judge their ability to fool me by how quickly I can come up with the guilty party.  If I have at least the person figured out by around 20% into the book it is a good book.  If it takes me 50% to decide who it might be, that is a very good book.  And 75% marks the book as an extremely good mystery.  But when it takes me all the way to the end and the author has to finally inform me as to who the murderer is I rate that book one of the best.  For me this book fits in with the Best.

Now I'm waiting on book 6!  But if I were you, start with the full Mersey Mystery Series which can be seen at http://getbook.at/MerseyMysteries .


Saturday, February 24, 2018

A Mersey Mariner - Mersey Mystery Series Book 4 - Brian L. Porter, Author



Portuguese Chicken with Ratatouille
(An Alexandra Rose Specialty)

1 tbs honey
1 tbs lemon juice
1 tsp tomato purée
4 tsp Piri Piri Seasoning 
4 boneless, skinless chicken breasts, scored
For the Ratatouille:
1 tbs olive oil
1 onion, chopped
1 courgette, diced
1 small aubergine, diced
1 red pepper, diced
200 g (7 oz) tin chopped tomatoes
½ tsp Garlic Grinder 
1 tsp Basil 
1 tbs tomato purée
Salt and pepper

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Mix together the honey, lemon juice, tomato purée and Perfect Shake Piri Piri Special Blend in a shallow dish, add the chicken and coat well. Place the chicken on a baking sheet and bake for 25-30 minutes.
For the Ratatouille, heat the oil in a large saucepan and fry the vegetables for 4-5 minutes. Stir in the remaining ingredients. Bring to the boil. Cover and simmer for 20 minutes.

Serve with the chicken and crusty bread.

A Mersey Mariner - Book 4 - Review by Martha A Cheves, Author of: Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish

"Mister Gray, what on earth's wrong with you man?"  Gideon shouted at the young man.  "Sorry sir, but he's dead, sir, dead as a doorknob."  "Who's dead, man?  Come on, pull yourself together and talk sense," Gideon said to the young man, who was visibly trembling.  "The man in cabin six, sir.  The Spaniard, Mister Gaspar.  He's just lying there on his bunk sir, staring up at the ceiling with a terrible look on his face.  He's dead, sir, I'd stake my life on it," Gray said, his voice croaking with emotion as he relayed the information to his captain.

The Alexandra Rose had sailed into the Mersey Estuary which was shrouded in dense, dank fog.  Due to weather reports it would be anchored there until the fog rose, which would be a couple of days.  The passengers are a bit unhappy for the delay in landing and now they have to contend with a death.  A death that will surely turn out to be something other than natural.

Author Brian L. Porter has taken me on a ride that goes from the Alexandra Rose with its crew and passengers to the Amazon where the search for a natural cure for cancer is taking place.  As I read, I'm sure there has to be a connection, but what?  As the deaths start mounting up, so does my puzzlement as to the connection.  It appears to be two whole stories within one book.  Then... he brings it together, taking me by surprise and making me wonder why I didn't see it earlier.

As always, Porter has written yet another book that will have you turning the pages as he keeps you in suspense of the actual plot and who the bad guys actually are.

Thursday, February 23, 2017

Sheba: From Hell to Happiness - Brian L. Porter, Author



SLOW COOKER BEEF STEW WITH DUMPLINGS
(The furry ‘people’ usually enjoy any leftovers too)

Ingredients
2 tbsp vegetable oil
1 onion, roughly chopped
2 medium parsnips, cut into 2.5cm (1in) pieces
2 medium carrots, cut into 2.5cm (1in) pieces
1 large leek, cut into 1cm (½in) slices
3 tbsp tomato purée
1 kg (2lb 2oz) braising steak, cut into 4cm (1½in) chunks
Plain flour, to dust
200 ml (7fl oz) red wine
600 ml (1 pint) beef stock
3 fresh rosemary sprigs

FOR THE DUMPLINGS
Ingredients
125 g (4oz) self-raising flour
60 g (2½oz) suet
1 tbsp dried parsley

Method
Put the oil, vegetables and tomato purée into the bowl of your slow cooker. Dry the beef pieces with kitchen paper and dust with the plain flour (tapping off excess). Add to the slow cooker together with the wine, stock, rosemary and some seasoning. Stir to combine.
Cover and cook on high for 5hr or until the beef is tender.
After 5hrs of cooking, make the dumplings. Sift the flour into a large bowl and stir in the suet, parsley and lots of seasoning. Add 100ml (3½fl oz) cold water and stir to make a soft (and slightly sticky) dough.
Remove the lid and discard the rosemary sprigs. Pinch off walnut-sized pieces of dough, gently roll into a ball and place on top of the stew, spacing apart. Recover and cook for 1hr more. Check the seasoning and serve with mashed potatoes.


Ideal on a cold winter’s day, and usually some tasty leftovers for the dogs. This tasty dish can be thickened even more by adding a handful of pearl barley while cooking. 

Sheba:  From Hell to Happiness - Review by Martha A Cheves, Author of: Stir, Laugh, Repeat; Think With Your Taste Buds; and A Book and A Dish

"Can you tell what breed it is?" Juliet asked me, quietly.  "I'm not sure.  It's hard to tell, but at a guess, I'd say it's a little Staffy," I replied.  "It looks close to death's door," my wife said, choking back her own tears at this terrible sight, this symbol of man's in-humanity towards an innocent living creature.  "I want to ask Lisa about it."  

Lisa smiled as we walked back into the warmth of reception.  "Bet you've found something you like, haven't you?" she said with a knowing look in her eyes.  "Maybe," Juliet replied.  "What can you tell us about the little dog in the stables, the one under the heat lamp?"

The little dog that Author Brian Porter is talking about is Sheba.  She was underweight, her hair had been shaved off.  She had skin abrasions and deep ligature marks around her neck.  She had been thrown on a rubbish pile and was barely alive.  The cause of these injuries - she had been used as bait to train fighting dogs.

I'm an avid animal lover, especially dogs.  I've always had one and can't imagine my life without one of my best friends.  When I started reading this book I couldn't stop the tears and the anger that would build up inside me.  How can anyone be so inhumane?

I've read all of Author Brian Porter's books about the dogs he has rescued and I can't say enough about the kind heart he, his wife and daughters all have.  In my book, they are all some of the great ones for bringing these babies out of their living and sometimes dying hell into a beautiful, loving, comfortable life.

If you're a dog lover as I am, this is another one of those books that you simply must read.  It will really open your eyes to the cruel life these dogs live just for what some really sick people call a 'sport.'  I would love to put them through what they put these loving babies through.

Friday, August 19, 2016

Sasha - Brian L. Porter, Author




Old Time Beef Stew
(one of Sasha's favorite dishes)

2 pounds stew beef

2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.



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

While at the dog pound where we've adopted a number of dogs in the past, the girls took us into the rear office where, in a small dog crate, we saw a tiny, white puppy, with black markings, a Staffordshire Bull Terrier no bigger than a small rabbit.  As soon as she saw us, the puppy went straight into 'take me home' mode, her tiny tail wagging at about a hundred miles per hour and her little tongue hanging out in an anticipation of some treat or affection.  We were instantly smitten, even more so when the lady at the pound took the puppy out of the crate and placed her in my wife's arms.  The puppy had been found in the gutter on a lonely street, shivering and almost dead from hypothermia, by a passing dog warden who did in fact think it was a dead rabbit.  The warden estimated the pup as being no more than six weeks old.  She would soon be on her way to her new, loving home.

I love animals, especially dogs, so when I find a book written by someone who loves them as much and more than I do, I can't help snatch it up and start reading.  The dogs I've rescued in the past have all turned out fairly healthy but most seem to have a fear of detachment and become my shadow.  In the case of Sasha, this is true except for the health part.  It turns out that her problems are very extensive - she has seizures.  Many people I know would have had their animal put down after their first bout.  Not Brian Porter.  He sees her through many and I'm sure more to come.  And on top of Sasha, he has 9 other rescue dogs, some with health problems of their own. There are some great photographs in the book took showing Sasha from her puppy days to the present.

This book takes 'knighthood' into a brand new category and one that should be recognized making sure Mr. Porter becomes the 1st.  If you're an animal lover, especially dogs, you must read this book.  It will make you appreciate people like Mr. Porter even more while bringing a tear to your eye as well as a laugh here and there.


Monday, July 18, 2016

A Mersey Maiden (Book 3) - Brian L. Porter, Author



Lancashire hot pot
(One of Brian's favorite dishes)

2 tbsp olive oil
1kg/2lb 2oz neck of lamb, chopped into bite-sized pieces
4 lambs' kidneys, cleaned, trimmed, cut into quarters
2 onions, peeled, sliced
½ tsp salt 
1 tbsp plain flour 
250ml/9fl oz lamb stock 
1 sprig fresh thyme 
2 fresh bay leaves
1 tbsp Worchestershire sauce 
50g/2oz butter, cut into cubes, plus extra for greasing
2 x 250g/7oz black pudding rings, outer casing removed, thickly sliced
1kg/2lb 2oz potatoes, peeled and sliced
salt and freshly ground black pepper 

Preheat the oven to 180C/350F/Gas 4.
Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside.
In the same pan, cook the onions and salt for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with the flour.
Add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly.
Butter a lidded flame-proof casserole dish and place a layer of potatoes (about a third) over the bottom of the dish and season with salt and freshly ground black pepper. Spoon in half of the browned lamb and lambs' kidneys, then lay over half of the black pudding slices and pour over half of the thickened stock mixture. Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover with a lid.
Place the casserole into the oven to cook for 20 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.
To serve, spoon into serving bowls.



A Mersey Maiden (Book 3) - Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; and A Book and A Dish

"The thing we need to do is go back to the beginning.  First of all, where did the killer obtain the Ketamine?... Next, how did the killer get into the house and bedroom without the two other housemates hearing anything?... It appears the front door was locked but the back door wasn't so there's a possibility the killer entered there and crept up the stairs... Third, we really need to find the motive for the crime.  So far you have some links to this American Company, Aegis, who suddenly came along and offered some kind of sponsorship to the girlfriend, with a job at the end... We know the murdered victim felt there was something 'off' about the company... You then have the frogman's body, Who is it?.. Then we have to take into consideration the fact that the victim's father is a senior officer in the C.I.A."

With all of the information rehashed during a meeting of Andy Ross, Izzie Drake and D.C.I. Oscar Agostini, it seems they are still no closer to determining the reason for the death of a young man who was a star on the Cricket team at the University he attended.  What started as a normal homicide quickly turned into a trip that would take them back in history all the way to World War II.  They will encounter finding a lost ship as well as a lost U-Boat that was not only on a secret mission but also contains secrets that are worth millions.

It comes as no surprise to me to find that Brian L. Porter has done it again.  I became deeply involved in the history of the German U-Boat and its cargo.  I also became involved in the murder mystery of the young Cricket player.  But what really kept me turning the pages was the Author making such a connection between a war that had happened so many years earlier and the murder.

As with every book written by this author, that I've had the pleasure of reading, I found myself not wanting to put it down.  Every page would have me wanting to go to the next with a promise to myself that I would go no further after just one more page.  Porter can write a book that is 100% fiction and still have you saying to yourself 'that could be possible.'

Saturday, March 12, 2016

All Saints: Murder on the Mersey - Brian L. Porter, Author


Filet Mignon with Rich Balsamic Glaze
(A favorite dish of Detective Inspector Andy Ross)


2 (4 oz. each) filet mignon steaks
1/2 tsp. freshly ground black pepper (or to taste)
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine

Sprinkle freshly ground pepper over both sides of each steak and sprinkle with salt to taste.  Heat a non-stick skillet over medium-high heat.  Place steaks in hot pan, cook for 1 minute on each side, or until browned.  Reduce heat to medium-low and add balsamic vinegar and red wine.  Cover and cook for 4 minutes on each side, basting with sauce when you turn the meat over. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.


All Saints:  Murder on the Mersey - Review by Martha A. Cheves, Author of Stir, Laugh, Repeat; Think With Your Taste Buds; A Book and A Dish


Detective Inspector Andy Ross pulled the unmarked police Mondeo to a halt, its right side wheels pulled up on the pavement outside St. Matthew's Church in Norris Green in an effort to avoid restricting the traffic flow along Brewer Street...  There were already two police patrol cars parked on the street, together with another pool car identical to his own which he knew would have brought his assistant, Sergeant Clarissa, (Izzie) Drake and Detective Constable Derek McLennan to the scene...  As he neared the scene, Ross could see Dr. Nugent on his knees, his assistant, Francis Lees beside him, both men obviously intent on carrying out their initial examination of the body...  "Oh, my God," Ross exclaimed as he drew closer to the scene...  "I told you, sir,"  his sergeant said, quietly.  "Yes, but this... this is, well, nothing short of bloody monstrous... the victim, a man in his mid to late fifties, has been almost totally eviscerated... "Who found him, Izzie?"   "The poor bloody priest"

Father Gerald Byrne, along with his sister, grew up in Speke Hill, an orphanage that was run by the Roman Catholic Church.  He developed a deep interest in theology and the Church which eventually brought him into the priesthood.   After years of traveling all over the world it also brought him full circle back to St. Luke's where he would be not only their priest but also the priest of Speke Hill.  But, shortly after his arrival the murders started.  Bodies are being placed in various cemeteries after being totally disembowel and mutilated. 

This book took me down a very winding road!  As much as I tried to determine who was carrying out the brutal murders, the harder it was for me to justify my suspicions.  And at the end... I was totally surprised.  As always, Brian L. Porter has written another book that can't be put down.  I can never get enough of his books.  He has a Stephen King/Dean Kunze/Jeffrey Deaver frame of mind when he writes putting him right up there in their class of authors.


All Saints: Murder on the Mersey

Wednesday, March 4, 2015

Wolf - Brian L. Porter, Author



Lamb Tagine
(A Porter Special)


1/4 cup extra-virgin olive oil
5 garlic cloves, minced
Two 2 1/2-inch strips of lemon zest
2 teaspoons ground ginger
2 teaspoons sweet paprika
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
Pinch of saffron threads, crumbled
One 3-inch cinnamon stick
Kosher salt
3 1/2 pounds boneless lamb shoulder, cut into 1-inch pieces
4 cups water
6 large carrots, thinly sliced
1 onion, cut into 1/4-inch dice
2 cups pitted green Picholine olives, rinsed
1 cup flat-leaf parsley, chopped
1 cup cilantro leaves, chopped
3 tablespoons fresh lemon juice

In a large bowl, mix the olive oil, garlic, lemon zest, ginger, paprika, coriander, cumin, black pepper, cayenne, cloves, saffron, cinnamon stick and 1 tablespoon of kosher salt. Add the lamb and toss to coat. Refrigerate for 4 to 6 hours.

Scrape the lamb and spices into a tagine or a medium enameled cast-iron casserole; discard the lemon zest. Add the water, carrots and onion and bring to a simmer. Cover and cook over low heat until the lamb is very tender, about 2 hours.

Spoon off any fat from the broth. Stir in the olives, season with salt and cook for 2 minutes. Remove from the heat and stir in the parsley, cilantro and lemon juice. Ladle into bowls and serve

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

"Hell, Warren!  You've got to do something." shouted Emma at her husband.  "That's six chickens gone in a week, it's got to be a wolf, just look at those tracks."

"Yeah, I've been looking, Em," Warren replied, "and there's something strange about them, I just can't quite put my finger on it."

"They're wolf tracks alright Warren, just you mark my words.  They are, and you'd better be doing something about that killer, and fast."

Warren and his wife Emma had given up their careers in an attempt to 'get back to nature' and in the process they acquired a few chickens, horses and Billy the goat.  Now something was running off with the chickens.  Warren's concern is that 'if' this is a wolf, why didn't it go after one of the horses or the goat.  Well, nothing else to do but track this killer and put an end to the thefts.

I've read many of this author's books.  Most of them, such as A Study in Red and Glastonbury, have scared the heck out of me by bringing to light that there really are some crazy, dangerous people living in our world.  I've also seen the softer side of this author with his books like Tilly's Tale which is the story of an abused dog that was lucky enough to be rescued.  But I've never read a story like Wolf.  I have to tell the truth and say that I actually cried while reading this beautiful story.  And the ending, you won't believe.

Author Brian L. Porter is one of the most versatile authors I've ever had the pleasure of reading.  He can go from the worse events in the world to the best and most loving.

Wolf also contains a superb educational section full of facts about the wolf as an endangered species, highlighting the surprising number of wolf species that are already extinct in our world. Perhaps books like this will help today's youth to take steps to help redress the balance in favor of this magnificent creature.

 
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