Monday, November 20, 2017

New to Audio? Try One of Mine Free! by Cardeno C.


Happy Monday! I got an email from Audible telling me how to set up codes that readers can use these to get a free audio book with a 30 day free Audible trial membership. I set up codes to each of my books - you can find them here: http://www.cardenoc.com/en/audio.

See the blue underlined "here"? That's where you can click for the link on each page:



If you've never had an Audible membership but have been thinking of trying - now's the time! Have a great rest of your week and for those in the U.S. happy Thanksgiving!

CC
www.cardenoc.com

Saturday, November 18, 2017

Happy Early Thanksgiving! by S.C. Wynne


I won't post again until after Thanksgivng, so I wanted to wish you happy times with family and
friends.

I love all the recipes being shared this time of year! I will admit though, I'm a creature of habit. I like the recipes from my family that have been handed down, although I love the IDEA of trying new things and experimenting with recipes. But you can't put gravy on ideas! :D

My mom makes this lime, cream cheese and pineapple Jello thing on holidays. My mother-in-law made a variation on it with cranberries instead of lime. They're both good, although I think the lime is more refreshing with a heavy meal. But cranberries are a holiday staple. The thing is, even if I'm full and don't really want the Jello, I always have to take at least some and have it on my plate. It just seems wrong to ignore that traditional dish.

Do you have things like that on the table? Something you don't really like eating, but you take some anyway because it's TRADITION?

The photo I posted today has brussel sprouts in it. Is that a Thanksgiving THING? Why wasn't I told? lol I'm not sure about that one. What do you think? Brussel Sprouts on Thanksgiving? Yay or nay?

Enjoy your holiday and be good to each other. Let's not take for granted that those we love will always be around. Be patient and kind to one another and let's truly give thanks for those people that mean so much to us.

S.C.
www.sc-wynne.com

Friday, November 17, 2017

Let the Games Begin! by Felice Stevens


I can't believe next week is Thanksgiving. This holiday has always been my favorite. It has nothing to do with religion—it's all about food, fun and family. 
I always want to try something new on the holidays but get shouted down by my kids. They want the turkey, and I always make a brisket. I make my own cranberry sauce and add chopped up apples or pears and lots of cinnamon. We have to have bread stuffing—nothing fancy but it's my favorite part of the meal. Simply thinking about the fried onion, mushrooms and garlic mixed with the bread chunks has me salivating. 

When I was little my parents best friends were a childless couple and they always spent the holidays with us. My "Aunt" Ruth was an extremely skinny woman who no matter where she went, dressed as if she was was at the finest dinner party. Her hair was always done, nails polished and makeup just so. She also barely ate, except when she came for Thanksgiving dinner and I made a sweet potato pineapple souffle from the Joy of Cooking. Aunt Ruth would take TWO helpings.
I thought I'd give you the recipe, copyright of The Joy of Cooking and ask you what's your favorite Thanksgiving day food memory and if you can, share your recipe!



Pre-heat oven to 350 degrees.

Prepare 3 cups of boiled peeled sweet potatoes.
Mash the potatoes with the following ingredients:
3 tbs butter or margarine
1/2 tsp salt
1/2 tsp grated lemon rind
2 beaten egg yolks

Fold in 1/2-3/4 cups of crushed pineapple. Let the mixture cool.
Whip the two egg whites until stiff and fold into the sweet potato mixture. Pour into a greased 7" baking dish and bake at 350 degree oven for 35 minutes.
Happy Holidays from my family to yours!!




Tuesday, November 14, 2017

Weird Thanksgiving Recipes from Ba, Julia, Kiernan and Sean


Today we're sharing some Thanksgiving recipes that are little out there. Offbeat, weird, and wonderful.

BA

Tamale Stuffed Turkey

Cook a chopped onion and a couple of cloves of minced garlic and 2 diced jalapenos in a stick of butter.

Add a can of creamed corn and a dozen (whatever kind you want) tamales husked and chopped up.

If it's too dry, add chicken broth until the mixture loosens.

Stuff your turkey and cook however make you happy until a thermometer reads 165 in the stuffing
(or stick the dressing in a pan and cook at 350 for an hour).


Julia

So my weird recipe for Thanksgiving comes from my dad. It's a relish plate, and people may say how is that weird?

Well, with this recipe, it's the process, not the ingredients.

Mom would ask dad to make the relish plate every year. This was her way to keep him busy after the parade but before football. It would take him an hour. When he got into his 70s, it took him two hours.

So here we go.

Take one really fancy plate. If you have a glass deviled egg plate, use this.
Open a can of jellied cranberry sauce and place it at the center of the plate as is. Unsliced.
Cut 6 gherkins into halves. Place around plate evenly. Cut 6 tiny slivers of cheddar cheese. Disperse samely. Cut carrots into matchsticks and place around. Put one black olive between gherkins and carrots, totaling six. Carve six radishes into roses. Place around cranberry sauce so by the end of the meal they're weird and purple. Fill celery with bottled old English cheese spread and use to add color to plate. Serve cold.

Now, when I married into my wife's family, I said, let Dad make the relish tray. BA said, "Sure," then watched with horror as dad went to town, slicing and dicing.

To make relish trays BA's family way:

Get 3 big trays. Open bags of chopped cauliflower and broccoli and dump on tray. Add baby carrots and cleaned radishes. Add container of ranch dip (recently homemade). Make cheese ball the size of a head of cabbage. Put in in center of second tray. Add crackers, sliced cheese and lunchmeat. On third tray, pile dill pickles (never gherkins) black and green olives, and possibly sliced bell peppers. Voila. You can see the conflict, right?

So, there you have the Talbot/Tortuga relish tray tradition. We still serve both.

Happy Thanksgiving


Kiernan

My mother’s side of the family is Italian, and even Thanksgiving dinner was served with pasta. The first course was antipasto. Plates and bowls of rolled cold cuts, olives, anchovies, peppers, and fresh bread were served. Ravioli was a second course for us, complete with a full accompaniment of meats – sausage, meatballs, braciola, pig’s skin, and chunks of beef all cooked to perfection in tomato sauce (which we Italians in New Jersey call “gravy”). Then came the turkey with all the trimmings, followed at last by dessert and fruit.

The most unusual thing I remember my aunts and mother making was liver loaf, which was served with the second course. Why anyone thought liver loaf was a must-have on Thanksgiving is beyond me, but we always had it for every holiday, beginning with Thanksgiving. Here’s the recipe if anyone has a hankering for liver in loaf form (Note: I did not keep this as a part of our holiday fare because…ew, liver).

INGREDIENTS
1 pound of beef liver, sliced and skinned
1 egg
2 tablespoons of tomato ketchup
1 small onion, chopped
1 clove of garlic, minced
1-1/2 teaspoons of salt
1/4 teaspoon of pepper
1 pound of ground pork sausage
1/2 cup breadcrumbs

INSTRUCTIONS
Put the egg and ketchup in the blender. Cut the liver in small chunks and add slowly along with the chopped onion. Add the garlic, salt, and pepper, and blend until the entire mixture is smooth.

Pour into a large bowl and add the sausage meat and breadcrumbs. Spread in a greased 9 inch loaf pan and bake at 325 degrees for one hour. Let cool, then slice and serve.


 Sean

So I usually spend Thanksgiving (the US version) with BA and Julia and one year I'd seen this recipe for bacon wrapped chicken bites and asked if we could try it. Of course they said yes - BA and Julia are the queens of encouraging my culinary adventures. It was so good, we've made it as a part of my Thanksgiving visit every year since.

You take a pound of bacon and cut each slice into three pieces. Then you cut up a couple of large chicken breasts into one inch pieces. They should all be the same size, but I can tell you from experience that none of the pieces are the same size. That's totally okay. Wrap the chicken in the bacon slices.

Next, you take a cup or so of brown sugar and mix in 3 tablespoons of chili - you can put in more or less chili depending on how spicy you like things. Roll the bacon wrapped chicken chunks in the brown sugar mix and put in a single layer on a cookie sheet.

Bake at 350 until the bacon is crispy.

These taste great warmed up. We usually make them Monday or Tuesday and then snack on them while we're cooking the rest of Thanksgiving. Now it wouldn't be Thanksgiving without them.

Visit our websites:


Saturday, November 11, 2017

Audio Books by S.C. Wynne


Morning all!

I'm trying to decide if I should dip my toe into audio books. It's not cheap. Even short books aren't cheap.

Audible.com is coming out with a new subscription service for listeners. I'm not sure if that will be a bad thing or a good thing for authors. All these concepts like an audio book subscription service and KU are awesome for readers, but they are slowly choking the revenue stream for the authors. I'm not sure how Amazon thinks authors will survive to create content if they take away our ability to make a profit.

But even with that said, I'm interested in seeing what making an audio book is like. I've been listening to auditions this week and some of them are good and some are simply dreadful. Often the ones that aren't a good fit aren't bad because of the actual narrator's performance. Maybe it's something as simple as they sound too old for the character I've written. Or too soft and hesitant. I found it amusing that some of the narrators apparently didn't understand who the two MC's are and so the second main character, who is a detective, was portrayed as a cigar smoking tough guy with a NY accent. lol It was very amusing.

Do you read audio books? Do you buy them only with the credits or do you also spend your money o books you really want?

I've been thinking more and more I'd enjoy audio books. Because I write so much by the time my day winds up, my eyes are tired and I love the idea of having the story told to me.

Tell me what you think. :)

S.C.
www.sc-wynne.com




Tuesday, November 7, 2017

Things We Are Grateful For with BA, Julia, KIernan and Sean


Today we are sharing three things we are grateful for, one big, one medium and one small.

BA
Big: My girl.
Medium: My readers
Medium-Light: Coffee

Julia
Big: My wife and dogs and home
Medium: my fans and books and all the amazing people I know
small: tacos and pizza

Kienan
Big: My family and my friends who are like family.
Med.: The ability to work at what I love.
Small: Coffee. Because... coffee.

Sean
Big: My country. I love being a Canadian.
Med: my readers - I am grateful to them every day
Small: snow - I wasn't sure if this should go in big or small, but I decided to put it in small for each individual snowflake. Snow makes me happy, deep down.

Visit our websites:


Sean


smut fixes everything

Monday, November 6, 2017

Bayou Book Junkie's Anniversary Giveaway by Cardeno C.


Happy Monday! This week, I'm participating in Bayou Book Junkie's anniversary giveaway. Lots of authors are participating and giving away prizes. Mine is winner's choice of an ebook and audio book. Check out their blog for more prize details and good lucking winning!


Have a terrific week.

CC
www.cardenoc.com