Recipe and tale...coming soon...
Hooray to pal Krista Davis, who has a new book out this week, the fifth in the Domestic Diva Mystery series: THE DIVA HAUNTS THE HOUSE.
I'm proud to say I've read this book and enjoyed every spooky fun moment!
Great reviews come from Lesa Holstine's LESA'S BOOKS CRITIQUES and more.
You can enter to win an autographed copy of Krista’s The Diva Haunts The House from the Dru's Book Musings by clicking here. (Hurry, contest ends 9/12.)
Once again, wahoo, Krista!! Bring on more Sophie and Natasha.
And now for my recipe or "peace" offering:
I have been in the mood for a hearty meal. It's still warm in California, but there's something that happens to my appetite as "autumn" approaches. Or maybe it's as deadlines loom and I need sustenance. I have the final polish of book 3: CLOBBERED BY CAMEMBERT due this week and the turn in of the manuscript for book 4: TO BRIE OR NOT TO BRIE next week. Food! Feed me! Wine me and dine me, if you must. LOL
Perhaps I'm a bit of a squirrel. I feel like I'm storing up for the winter.
When I went on vacation in July in Lake Tahoe , my husband and I had the most delicious dinner. Lamb served with rosemary mashed potatoes laced with goat cheese. I decided to see if I could whip up my own version. The result was dynamite. Mashed potatoes, in my mind, are always comfort food or "peace" food - peace of mind, peace of soul...and definitely good for storing up for the winter.
Mashed potatoes with rosemary and goat cheese
2 thin-skinned potato (red, white…)
1/2 cup half and half
4 ounces goat cheese
4 tablespoons rosemary (fresh, snipped)
1 teaspoon salt
Take the fresh rosemary and strip off the “petals”. Discard the stem. Snip into ¼” bits, and set aside.
Bake or boil the potatos. (You can also microwave, which I did, according to directions, putting a slice in the potatoes first to let air escape so they don’t pop – about 5-8 minutes). Boiling potatoes timing depends on the size of your potatoes and saucepan. I like to use a six-quart saucepan, fill with water, and bring the water to a boil. I cut the potatoes in half, and set them into boiling water, then boil (reducing heat to medium) until a fork can pierce them easily. (10-20 minutes).
Dice the potatoes into small bites. Put into a bowl. Add the half and half, the goat cheese, the rosemary and salt. Beat (with a fork or an egg beater). Serve.
* * * * * * **