The Texas weather has been so fickle lately, but summer is finally here! Summer to me means fruit, and Lauren Linwood is here with a terrific blueberry pie to share with family over the long Memorial Day weekend. Don’t forget to check out the giveaway at the bottom of the page!
When warm weather hits in Texas, I simply must have fresh blueberries—in my morning Greek yogurt, topping off homemade vanilla ice cream, and especially in a pie or tart. I love the mix of sweetness with tartness together, especially if the pie crust has a hint of cinnamon in it.
In my medieval historical romance A Bit of Heaven on Earth, King Edward III calls upon widowed Elizabeth of Kentwood. She knows the mercurial king has a fondness for tarts, so she has two of his favorites—pear & plum—prepared for his visit. Edward wouldn’t have had an opportunity to taste a blueberry tart from the Kentwood kitchens. They were only known to the Western Hemisphere at that time. He didn’t know what he was missing!
Here’s a simple recipe for a blueberry pie from my friend Mel. How do I know it’s simple? Because I’ve made it! When my engaged daughter got a pie dish at a bridal shower last month, she wanted to give it a spin. What better recipe than this one? Her first effort was so successful, we begged her to bring it again next time we had a family dinner. Hope you’ll test this easy-peasy dessert recipe—and give A Bit of Heaven on Earth a try! Continue reading
Lizzi Tremayne is here today with some “Old World” flavors and a tantalizing look at her book A Long Trail Rolling. I love rye and can’t wait to give this one a try!
Suddenly hungry, her heart and body craving succour, Aleksandra reached for the zakwas sour rye culture and started a pot of żurek. Like the wheaten sourdough starter other pioneers in the West used to leaven their biscuits and breads, zakwas gave żurek, the traditional Polish comfort food, a unique taste when stewed with grilled kielbasa, bacon, potatoes, mushrooms, and sour cream. Nibbling at crispy shreds of the aromatic sausage as it cooked, she sighed with pleasure and began to smile again.
This hearty stew, typical of the ‘sour’ soups common and beloved by many Eastern Europeans, is my favorite soup. It is well worth the time it takes to make it. Thank you to the Glinkowski family, third generation owners of Glinkowski Carriages, for sharing with us their love of Poland and Żurek. After leaving them, we tasted different versions of it in every town we visited around Polska.
Sourdough Rye Starter Culture
2 c rye flour
1 c oat flakes
4 c water, boiled and cooled to room temperature
2 cloves garlic, thinly sliced
2 T sourdough starter or 1 crust from piece of Polish rye bread
I love curry. Thai green curry with coconut milk is my fave, but I’m not sure I’ve ever met a curry I didn’t like. Until recently, I had no idea how popular curry is in the UK. Helene Fairfax is here today to explain the whole thing to us. Don’t forget to check out Helena’s book, A Way from Heart to Heart. If you scroll all the way to the bottom of the page, I’m probably giving something away!
I live in the north of England, near the city of Bradford – a city which for the past four years has been crowned the so-called Curry Capital of Britain. Curry is one of the most popular dishes in the UK, and also one of my favourite meals. It seems a bit of a cheat to choose a loose term like “curry” for my favourite food, since there are thousands of different types of curry, and this is just a generic term for spicy food originating in Asia. In the US, I believe a curry restaurant is called an Indian restaurant, but in reality curries come from many different countries, each with their own specialities. In the Bradford area, most curry chefs are from Pakistan, and in my particular area, they are mainly from the Bangladesh region. Continue reading
It’s here! I’m so excited for you to meet Dylan and Win and experience a little bit of my favorite town! Order now and get all seven stories for only $0.99 (reg. $3.99).
Don’t forget – we’ve got GIVEAWAYS (scroll down).
Also, please join all the authors for a RELEASE PARTY from 6-10 PM tonight (click here). Come meet my friends and fellow authors!
Former rock star Dex Reed throws a wild comeback party in his Austin penthouse, and seven romances heat up the night.
This is a multi-genre romance collection – so there is a little something for everyone. I’m also so pleased with how all the stories spotlight different bits of Austin. We didn’t plan that – but it perfectly illustrates the kind of town Austin is – filled with amazing, creative people of all kinds. Come meet Dex and party like rock stars with us! Continue reading
I thought I would bring you something with a little Latino flair today. Dylan, my chef from “Tall Order” is third generation Mexican American. He doesn’t speak any Spanish, but his roots shine through when he is cooking at home for Win. Since Bones has callously refused to butcher a goat and dig a pit so I could make you authentic barbacoa, I had to fall back on something I could throw together in the kitchen during the five minutes I generally allow for food prep. Ready?
Recipe: Pasta al Mojo de Ajo con Camarones
- 3/4 cup olive oil
- 3 whole guajillo chiles
- 3/4 cup minced garlic (I use the stuff in the jar, but you chop up a million cloves of garlic if it makes you happy)
- 5 tablespoons fresh lime juice
- 1 1/2 teaspoons salt
- 1 lb Angel Hair Pasta
- 1 lb peeled shrimp
- grated Parmesan or queso anejo (optional)
- green onions, parsley or cilantro (optional)