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Check out my science fiction series - The Fall of the Altairan Empire

Thursday, November 20, 2014

Thursday Recipe - Curry Powder, aka Garam Masala

This is easier than I thought it would be and it tastes so much better than the commercial curry powder. I've heard recipes where you are supposed to buy all the spices whole and toast them and grind them yourself and it sounds way too complicated for me. For this recipe, some of the spices are whole because that's how they come, but I don't worry about toasting them. I grind them up in a mini food processor then stir in the powdered spices. It still tastes great.

The best part is that you can change the proportions and spices to suit your personal taste. This is my new favorite spice mix. Use it just like you would curry powder.

Garam Masala/Curry Powder

1 T cumin, ground
2 t. cardamom, ground or whole
1 T. black pepper, ground
1 t. fennel seeds
1 t. mustard powder
1/2 t. cloves, whole
1 t. chili powder
2 T. turmeric
Dash allspice
1 t. paprika
1/4 t. nutmeg, ground
1/2 t. cinnamon, ground
1 t. garlic powder
2 t. ginger, ground

Grind fennel seeds and cloves. Add spices. Mix well. Store in an airtight container.

Monday, November 10, 2014

Giveaway Time!

And going on vacation time. At least from the blog. Trying to keep up with this and my classes is killing me this semester. I'll post when I can, but don't count on a schedule for a few months. If you have recipe requests, please send me a message or leave a comment and I'll see what I can do for you. If you want to guest post, let me know.

That said, here's the giveaway I promised last month. Just in time for Christmas! I'm giving away a paperback of your choice from my pile plus the ebook of your choice. I'll even sign the paperback and personalize it for whoever you want. For FREE!

Here's the list of titles to choose from:
Any from the Fall of the Altairan Empire series (books 1-11)
Dark Dancer
Soul Windows
Brain Candy
Wandering Weeds: Tales of Rabid Vegetation (anthology collection where plants are the bad guys)
Wretched Moments (really disturbing yet silly anthology)
Leather, Denim, and Silver: Legends of the Monster Hunter (monster hunter anthology)
How the West was Wicked (weird western horror anthology)
Rotting Tales (zombie anthology, 1/2 silly 1/2 terrifying)

Any from the Fall of the Altairan Empire series (books 1-11)
Dark Dancer
Soul Windows
Brain Candy
Wandering Weeds: Tales of Rabid Vegetation (anthology collection where plants are the bad guys)

a Rafflecopter giveaway

Thursday, November 6, 2014

Thursday Recipe - Almond Vanilla Bread Pudding (Milk-free)

This is a variation on my bread pudding recipe. It turned out really really tasty. Even my picky child devoured it.

Almond Vanilla Bread Pudding (Dairy-free!)

1 t. cinnamon
1/4 c. sugar
3/4 loaf of store-bakery French bread that was forgotten and dried out until it flaked crunchy bits when you touch it
3 eggs
1/4 c. brown sugar
3 T. softened butter
3 c. vanilla almond milk

Mix together the cinnamon and sugar, set aside. Cut the French bread into cubes about 3/4-1 inch on a side. Spray a large pie pan or 9x13 cake pan. Spread the bread cubes into the pan. Sprinkle with the cinnamon sugar mixture.

In a mixing bowl, beat the eggs until mixed up, like for scrambled eggs. Add the brown sugar and butter. Mix until smooth. Stir in the almond milk. Beat smooth.

Carefully pour the milk-egg mixture over the bread cubes.

Bake at 350° for 45-60 minutes, until the custard is set but not dry. It will be gooey and wet in the bottom. Let the bread pudding cool for 30 minutes to help it set up more and the bread to absorb more of the milk. Refrigerate it overnight for the best results.

You can serve it cold, but it's best warmed up in the microwave. It comes out creamy, more like a pudding or custard than bread.

Monday, November 3, 2014

Looking for Stories?

I've signed up on a new site - QuarterReads

Lots of short, fun stories on the site. You can sample them first, then if you're interested, you can buy the rest of the story for just a few pennies. Authors get paid based on the number of reads their stories get. Right now, you can get 40 reads (or stories) for $10.

It's worth a look, which is free to try. So go and see what fun things you can find. I'll be posting more of my short shorts there as I get them written.

Thursday, October 30, 2014

Thursday Recipe - Tuna Cakes

My kids mostly hate fish. They don't like it. They won't eat it. Except for certain types like particular brands of fish sticks. And these tuna cakes.

They're fast and easy to make. They don't have any wheat or milk ingredients, so everyone can eat them. They're also really good with the tartar sauce recipe I posted last week.

Tuna Cakes

2 cans tuna packed in water, drained
2 c. mashed potatoes
2 T. chopped pickles or pickle relish
2 T. mayonnaise
1 t. lemon juice
1/2 t. dill weed
1/2 t. black pepper
2 eggs

Mix everything together. Heat 1 T. oil in a non-stick frying pan. Scoop out the mixture 1/4 c. at a time into the frying pan. Fry for 3-4 minutes per side, flipping carefully. Cakes should be golden brown when done.

Serve hot with tartar sauce.

Monday, October 27, 2014

Monday Fun

I'm home with a stupid cold, snorking into tissues and watching Netflix and doing homework. If only something good was on the TV. I'm watching The Tomorrow People, Ghost Whisperer, and various nature documentaries. Way too much teen angst in TTP, too much girly crap in GW, and too much voiceover narration in the nature documentaries.

What have you found on Netflix that's any good? The best comment will win a free ebook of your choice from my published list. One other commenter, chosen at random, will win a random prize.

And don't forget to enter my giveaway for Brain Candy. That contest ends on Thursday.

Thursday, October 23, 2014

Thursday Recipe - Tartar Sauce

Running behind this week. Here's a quick sauce for you that goes great with fish.

Tartar Sauce

1 c. mayonnaise
1 t. lemon juice
1/2 t. dried dill weed
1/4 c. dill pickles or spicy pickles, chopped small (We love Famous Dave's Devil Spit Pickles, but only a couple of slices. I used home-made mustard pickles for the rest.)

Stir everything together and let it sit for about half an hour. Serve with fish sticks or other fish. Refrigerate any leftovers.