2 Contests, 3 Releases, and 1 Drool-Worthy BBQ Party for Riley, Julie, and Wendy!

Welcome to our BBQ Party! What's the occasion? Three of this blog's authors have new releases out today and two are running fun contests!

Cleo Coyle, author of
The Coffeehouse Mysteries

Release day is always special for an author. The spark of an idea that led to months or even years of writing work finally comes to fruition. This is the day when my fellow authors can finally put their stories, their writing, their visions and characters into your hands and (hopefully) your hearts.

Please join me in congratulating these authors...

Julie Hyzy on the release of Grace Interrupted, the second in her Manor House Mystery series.

Click here to read a review from the
Chicago Sun-Times

Click here to order the book.

Click here to visit Julie's blog and learn how you can attend her
book launch party!

Wendy Lyn Watson on the release of
A Parfait Murder, the third in her
Mystery A La Mode series.

Click here to read a
review from A Criminal Element.

Click here to order the book.

Click here to visit Wendy's Web site and

Scroll down to the end
of this post to learn how
to enter her contest!

Riley Adams (aka Elizabeth Spann Craig) on the release of Finger Lickin' Dead, the 2nd book in her Memphis BBQ Mystery series.

Click here to read a review from Mason Canyon's Thoughts in Progress. Click here to read Diane's review at the Book Resort.

Click here to order the book.

Click here to enter Riley's contest!

And speaking of

finger lickin' barbecue...

My recipe for you today was inspired by Aunt Pat's, the best BBQ restaurant in Memphis, run by Lulu Taylor of Riley Adams' Delicious and Suspicious and Finger Lickin' Dead.

When Lulu is not in the kitchen, Riley tells us, you'll find her "holding court in the dining room, cutting up with some customers, and buttering up others." Riley's books offer tasty recipes (like Pulled Pork Barbecue and Sauce) on top of witty tales of crime, cooking, and Southern life.



A blogger buddy of ours (Dave at A Year on the Grill), cooked up one of Riley's recipes from her first BBQ mystery.

If you missed Dave's post on Riley's Country-Fried Steaks from Delicious and Suspicious, click here to get the recipe along with Dave's delicious commentary.

My own version of a sweet and tangy BBQ glaze is actually a mix of our signature flavors.

It has a little bit of Riley Adams' good Southern comfort (bourbon); one of Dave's favorite ingredients (raspberries); and a touch of my own amateur sleuth's trademark ingredient (coffee). I also added a bit of ginger to bring a lovely Asian note to the sauce, giving it a kind of NYC Chinatown-ribs sort of vibe.

I hope you enjoy it as much as my husband and I do.

~ Cleo

Cleo Coyle’s
Bourbon-Berry "Coffeehouse"
Rib BBQ


MAKING THE GLAZE

Yields about 1 cup of glaze, enough to BBQ 3 to 3.5 pounds of pork ribs or chicken part

Ingredients:

½ cup coffee
½ cup dark brown sugar
½ cup (15 to 18) fresh raspberries, crushed with fork
¼ cup ketchup
1 tablespoon bourbon (I use Jim Beam)
1 tablespoon Worcestershire
1 tablespoon white vinegar
½ teaspoon ground ginger (or 2 teaspoons of grated fresh ginger)
*(optional) 1 tablespoon molasses, not blackstrap (I use Grandma’s brand Original Molasses)
1 tablespoon cornstarch

*I've made molasses optional for those of you who are allergic or aren’t fond of the flavor. The brown sugar does bring that flavor note to the glaze, but if you enjoy molasses, by all means, add it!

Directions: Into a small saucepan, stir up all of the ingredients but the cornstarch. Bring to a roiling boil and sprinkle the cornstarch over the liquid. Stir to dissolve. Turn down the heat until the liquid comes to a simmer and continue stirring and simmering for 5 to 8 minutes. You're watching for the mixture to thicken enough for a brush to hold it but not so much that you’ll have trouble mopping ribs or chicken with the sauce. (See my photo above.)


 

To download a free PDF of this recipe
that you can print, save, or share,
click here.





ROASTING THE RIBS

Yield note: The ribs in my photos weighed 3.25 pounds. One cup of my glaze was enough to BBQ these with a bit of glaze to spare. If you double the amount of ribs (to 6 pounds), then double the amount of glaze (to 2 cups). If you triple the amount, triple the amount of glaze, and so on.

Low and slow cooking is the way to make juicy, delicious ribs. First preheat your oven to 350 degrees F. Coat your grilling rack with nonstick cooking spray.

(I have to tell you: I am lovin' the Pam brand "grilling" spray. It works very well on BBQ racks, making cleanup astoundingly easy.)

Before cooking the ribs, lightly salt and pepper both sides, then place the ribs on the grilling rack, fat side up. Cook for twenty minutes and flip. Cook a 2nd twenty minutes. You are now ready to begin brushing the ribs with the glaze.

Flip the ribs over (fat side up again) and liberally coat with the glaze. Cook for a 3rd twenty minute period. Flip the ribs, glaze the other side and continue cooking, for a 4th twenty minute interval.

Turn the ribs a 5th time. (You will see the glaze is now caramelizing.) Coat with another layer of the glaze and cook for another 20. Turn a 6th time. Glaze lightly and cook for a final ten to fifteen minutes.

 

Total cooking time is
around 115 minutes (just under 2 hours).

Remove the rack of ribs from the
oven, slice, plate, and enjoy!

 

HOORAY USDA!

The USDA has recently confirmed that 145 degrees Fahrenheit measured on a thermometer, followed by a three-minute rest, is a safe final internal cooking temperature for pork. According to the editors at foodbuzz: "Because of this important 15-degree temperature difference, you can now enjoy medium-rare pork, just as you do other meats. 'Pork cooked to 145 degrees F. is juicy, tender and perfectly pink,' said Guy Fieri, celebrity chef and restaurateur. 'And the food service industry has followed this cooking standard for nearly ten years.'" So...

Eat with joy!

 

 

~ Cleo Coyle, author of

The Coffeehouse Mysteries

To get more of my recipes, win free coffee, or find out more about my books, visit me at my *virtual* coffeehouse: CoffeehouseMystery.com

 

Click the book covers above
to learn more about Cleo's culinary mysteries.

    

*  *  *  *  *  *  *  *  *  *

   

CONTESTS!

 

Wendy Lyn Watson's new mystery A Parfait Murder features a story line about the Lantana Round-Up Rodeo Queen Pageant. To celebrate, Wendy's giving away a little cowboy couture: a leather and rhinestone cuff, and a "rodeo queen" keychain.

Eligibility: This contest is open to everyone living in the U.S. and Canada. One entry per person, please.


How to Enter: Send proof of purchase of A Parfait Murder (either a receipt, or a picture of you holding the book), by e-mail to wendylynwatson@gmail.com. Put the words "Parfait Giveaway" in the subject line.

Entries must be received by 5:00 PM Central Standard Time on Friday, June 17. Wendy will randomly select one entry and announce the winner here on the Mystery Lovers' Kitchen blog on Saturday, June 18. She will contact the winner via e-mail. If she does not receive a response within 7 days, she will draw a new winning name.

* * * * * * * * * * *

Riley Adams (Elizabeth Spann Craig) is also running a contest to celebrate the release of Finger Lickin' Dead, her new Memphis BBQ Mystery.

To learn how to enter Riley/Elizabeth's contest, click here and visit her blog Mystery Writing is Murder.

Blueberry Mango Muffins

The rain of spring has finally given way to the sun around here.  While the endless rain was somewhat irritating, it brought us nice fat blueberries this year and the sunshine is finishing the job by ripening them.

So when I had guests this past weekend, I couldn't wait to use some of those early blueberries in muffins for an outdoor brunch.  I love that this recipe doesn't require any gadgets other than bowls and a spoon, so it's quick and easy. 

In the interest of getting more fruit into our diets, the next time I make it, I think I'll try increasing the total amount of fruit from 1 cup to 1 1/2 cups, because it's all about the fruit!

Blueberry Mango Muffins

1 3/4 cups flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt

3/4 cup milk
1 teaspoon white vinegar
3 tablespoons unsalted butter, melted, + extra
2 eggs

1/2 cup blueberries, washed
1/2 cup fresh mango cut in small chunks
squeeze of lemon

Preheat oven to 400.  Butter 12 muffin pan.

Mix the flour, sugar, baking powder, and salt.  Lightly whisk the eggs.  Pour the vinegar into the milk, then mix with the eggs and butter.  Using only 10-12 strokes with a large spoon, combine the dry and wet ingredients.  Add the fruit and lemon and mix with 2-3 strokes of the spoon.  It will be lumpy!

Fill the muffin tin 2/3 full and bake for 20 minutes.  Enjoy at an al fresco brunch!

Have you entered Wendy's Contest?

In honor of the June 7 release of A Parfait Murder (the third Mystery a la Mode), which features a story line about the Lantana Round-Up Rodeo Queen Pageant, Wendy is giving away a little cowboy couture:  a leather and rhinestone cuff, and a “rodeo queen” keychain. Eligibility:  This contest is open to everyone living in the U.S. and Canada.  One entry per person, please.

How to Enter:  Send proof of purchase of A Parfait Murder (either a receipt, or a picture of you holding the book, by e-mail to wendylynwatson@gmail.com.  Put the words “Parfait Giveaway” in the subject line.

Entries must be received by 5:00 PM Central Standard Time on Friday, June 17. 

And then there was the time she put sugar in her salt shaker ...

Please welcome our good friend and guest blogger, Janet Bolin, whose very entertaining first mystery, Dire Threads, will debut on June 7th. Janet's trademark sense of humor shows in the story behind this unusual but delicious recipe! Have fun reading and cooking and discovering her family secrets.

Thanks for letting me appear on one of my favorite blogs!

My mother liked salt. When she cooked, I could taste very little except salt. She added salt to fruit and to cakes and cookies, and she strongly objected to sweetness if she thought something should taste salty.

To her, tomatoes were supposed to be salty, never sweet. She canned tomato juice from tomatoes my father grew. My aunts—my father had four sisters, none of them married, who lived together—canned tomato juice from tomatoes they grew, too.

In the canning process, my mother salted her tomato juice . My aunts sugared theirs.

Thanksgiving dinner was always at my aunts’ house.

As we milled around in the living room before the meal, my aunts proudly handed us each a small glass of their lovely, slightly sweet tomato juice.

My outspoken mother didn’t want to hurt my aunts’ feelings, so she made faces that she thought they might not notice. Before her horrified grimaces became really, really obvious, one of us kids would sidle up to her, chug our own glass of tomato juice, trade glasses with her, and talk to her about something, anything, else until her I-just-might-gag-right-this-very-minute expression finally subsided.

I can just imagine the faces she would have made about the dessert that another friend’s mother fed to her kids. This mother cubed cheddar cheese, poured maple syrup over it, and served it in bowls to be eaten with spoons. I was leery—cheddar is a bit salty, after all, and maple syrup is sweet, but I liked it.

All that cheese and syrup seemed a little decadent, though. I like cheese crêpes and I like pancakes with syrup, so I created a compromise—adding grated cheese to pancakes. First, I tried medium cheddar. Although nice in crêpes, the cheddar was too salty (!) with the syrup. Next, I tried grated part-skimmed mozzarella, you know, the kind sold in bags at the grocery store (grating mozzarella isn’t exactly easy or fun.)

The pancakes came out with a creamy yet slightly nutty (not surprising, since I also added walnuts) tang. And of course, I poured gobs of maple syrup over them.

They’re almost a dessert, but since they’re chock full of eggs and cheese, I call them lunch. Or brunch.

MOZZARELLA AND WALNUT PANCAKES

Makes about a dozen saucer-sized pancakes.

1. Beat lightly in a largish bowl:

2 cups skimmed milk

4 tablespoons walnut oil

3 large eggs

2. In a separate bowl, put:

2 cups pastry flour

4 teaspoons baking powder

Stir with a fork to sift (or use a sifter if you really must)

3. Stir into flour mixture:

1/2 cup chopped walnuts

2 cups grated part-skimmed mozzarella cheese

4. Pour flour mixture into liquids and stir until flour is damp.

5. Cook by large spoonfuls on hot griddle or frying pan. When bubbles form on top, turn and brown the other side.

6. Don’t forget the maple syrup. And maybe a pat or two of butter.

7. Warning: if you eat many of these pancakes, allow time for an afternoon snooze. But that’s always true with pancakes, right?

Janet Bolin writes the Threadville mystery series_{, about a sleuth who teaches machine embroidery and helps catch murderers in a village of textile shops (and suspects!)}

DIRE THREADS, Berkley Prime Crime, June 7, 2011

Visit Janet at

www.ThreadvilleMysteries.com

Pantser Cake

by Sheila Connolly

In case you’re wondering, these are terms that get kicked around a lot among writers.  Writers who are Plotters like to lay out their books before they ever start writing.  You know—detailed outlines, biographies for their characters, even pictures for inspiration.  Pantsers have no patience for planning:  they just jump right into their story and see where it leads them.  Sometimes they paint themselves into a (plot) corner, but that’s what makes it interesting, right?

It hadn’t occurred to me until recently that the same philosophies can be applied to cooking.  I mean, we give you recipes here, and recipes assume that there are some measurements for ingredients, and an order in which to use them.  You don’t just say, take a chicken and cook it until done.  Throw in some herbs and such, and maybe a bunch of mushrooms if they’re just sitting around.  (And watch the gastric upsets begin!)

My husband and I have been more or less alternating cooking responsibilities since we were first married.  You’ll notice I don’t say cooking together.  He has his nights, and I have mine, and never the twain shall meet.  We don't exactly share the experience because he says he can't cook and talk at the same time because then he gets confused and forgets to add things.  He has a clutch of favorite recipes, many of which he has been making for decades, and HE…STICKS…TO…THE…RECIPE.  Every time.  If it says one-half teaspoon of salt, that’s what he puts in.  It would never occur to him to pick up a jar of herbs, take a sniff, and throw in a dash, just for the heck of it. 

When I started cooking, I did follow recipes (at least the first time), and was always amazed that they turned out tasting like they were supposed to.  But I've been cooking for a long time, so somewhere along the way I began experimenting.  I started by adding more herbs and spices to some recipes, because American cookbooks used to be too conservative (I mean, really—can you taste a half-teaspoon of thyme in a stew that serves eight?).  Gradually I liberated myself, to the point that I invent recipes on the spot, based on whatever I have in my fridge and larder, and what I feel like at the moment—that recent asparagus dish was one example.  Sometimes it works, sometimes it doesn’t, but it sure is fun.

Only one caveat:  it doesn’t work for baked goods, because you need specific proportions and chemical interactions to make cakes and cookies come out right.  There are good reasons why some of those ingredients are in there.

That having been said, today I’m giving you a recipe that has been passed down in a friend’s family.  It’s simple, with few ingredients.  And it tastes good.  What more do you want? 

Carol's Nutmeg Cake

2 cups brown sugar

2 cups flour
1/2 cup butter or margarine
8 oz. sour cream
1 egg
1 tsp. nutmeg
1 tsp. baking soda

Combine the brown sugar, flour and butter or margarine to form crumbly mix.

Grease a 9x13 inch pan. Take 1-1/4 cups of crumb mixture and press onto bottom of prepared pan.  (This shouldn't be a real crust, just enough to keep the bottom firm and add a little crunch--see the cross-section below.)

In a separate bowl, combine the rest of ingredients.  Add the mixture to the remaining crumb mixture, mix well and then spread over crust in pan. Top with chopped nuts, if desired.

Bake at 350 F. for 35 minutes.

To serve, you can slice the top off of a piece and spread some cream cheese (whipped cream cheese spreads easily), or spread butter on it, an alternate way to serve. But it's quite tasty without any additions.

The first time I made this cake, I didn't realize that it lent itself very well to the plotter vs. pantser debate.  Made according to the recipe, it's a lovely light and flavorful coffee cake.  But…you can vary the thickness of the bottom crust (using more of the crumbly mixture) which in turn changes the texture of the top portion.  Or you can leave out the nuts, or use different kinds.  Or if you want a dessert, you can add frosting—I used a simple cream cheese frosting (you'd never guess I was a sucker for frosting, would you?).

In other words, don't be afraid to experiment. 

Wendy Lyn Watson's A PARFAIT MURDER...don't forget about her giveaway

In honor of the June 7 release of A Parfait Murder (the third Mystery a la Mode), which features a story line about the Lantana Round-Up Rodeo Queen Pageant, Wendy is giving away a little cowboy couture: a leather and rhinestone cuff, and a “rodeo queen” keychain. Eligibility: This contest is open to everyone living in the U.S. and Canada. One entry per person, please.

How to Enter: Send proof of purchase of A Parfait Murder (either a receipt, or a picture of you holding the book, by e-mail to wendylynwatson@gmail.com. Put the words “Parfait Giveaway” in the subject line.

Entries must be received by 5:00 PM Central Standard Time on Friday, June 17. Wendy will randomly select one entry, announce the winner on MLK on Saturday, June 18, and contact that person via e-mail. If she doesn't get a response within 7 days, she will draw another name.

Breaking News!

Our own Mary Jane Maffini just won the Arthur Ellis award for Best Short Story for So Much In Common, published in Ellery Queen Mystery Magazine.  The Arthur Ellis Awards are Canada's literary recognition for crime-writing excellence.

We're so proud of you, Mary Jane!

Veggie Casserole

In my neverending quest to feed low-carb carnivores and high-carb vegetarians at the same dinner table, I have happened across some excellent recipes. I've also happened across some real duds. Today's offering falls right in the middle. It's not bad, but will require a bit of tweaking before I make it again.  The veggies weren't bad, but the breading was too much. Far too much. If I were to make this again, I'd halve the bread-y ingredients. Or perhaps cut it down to a third. I'll give you the recipe as I followed it, and leave you to make your own choice for how to adjust. We all have different tastes and variety (as we've seen from the myriad of recipes available on this blog) is the spice of life! 

VEGETABLE UPSIDE DOWN CASSEROLE

(adapted from The Vegetarian Family Cookbook)

3 - 4 cups of vegetables, cut up. I used zucchini, broccoli, cauliflower, mushrooms, and onions
2 Tbsp olive oil
1 cup whole wheat pastry flour
1/4 cup wheat germ
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1 Tbsp vegetable oil
3/4 cup grated cheese.


Saute veggies in olive oil until tender. Set aside.
Preheat oven to 375. Lightly butter a 9 x 13 baking pan.
Combine flour, wheat germ, baking powder, baking soda, and salt. Slowly add vegetable oil, milk, egg. Mix well.

Pour veggies into buttered pan. Sprinkle with cheese. Drop small spoonfuls of batter over the cheese/veggie mixture, trying to smooth it over the top, making it even.

Bake for 30 - 35 minutes until top is golden and firm. Let stand for a few minutes. Cut into squares and serve.

As you can tell by the photo, there's quite a bit of bread. This was a heavy dish and we low-carb folks weren't too crazy about it. The taste was good, but the breading overwhelmed the wonderful vegetables.

But, I have to admit, I like the idea enough to give it another go. Next time, I'll eliminate the zucchini. We've discovered that we like zucchini, but we don't love it. I'll go heavier on the broccoli and cauliflower. Those are big, strong veggies that can hold their own against the powerful breading.

But it sure was pretty on the plate:

Note: Veggie daughter didn't partake of the ribeye... but you probably guessed that, didn't you?

* * *

WOO-HOO!!!
Get ready because Tuesday is a crazy cozy day! Lots of books releasing on June 7th, including these three from Mystery Lovers' Kitchen authors:

Wendy's A PARFAIT MURDER...
don't forget about her giveaway

In honor of the June 7 release of A Parfait Murder (the third Mystery a la Mode), which features a story line about the Lantana Round-Up Rodeo Queen Pageant, Wendy is giving away a little cowboy couture:  a leather and rhinestone cuff, and a “rodeo queen” keychain. Eligibility:  This contest is open to everyone living in the U.S. and Canada.  One entry per person, please.

How to Enter:  Send proof of purchase of A Parfait Murder (either a receipt, or a picture of you holding the book, by e-mail to wendylynwatson@gmail.com.  Put the words “Parfait Giveaway” in the subject line.

Entries must be received by 5:00 PM Central Standard Time on Friday, June 17.  Wendy will randomly select one entry, announce the winner on MLK on Saturday, June 18, and contact that person via e-mail.  If she doesn't get a response within 7 days, she will draw another name. 

Elizabeth's FINGER LICKIN' DEAD (written as Riley Adams)...

and my GRACE INTERRUPTED

And... if you're in the Chicago area this weekend, don't miss PRINTERS ROW! Also knows as the Chicago Tribune Lit Fest, it's a wonderful, fun, energetic, and exciting outdoor event. Over 100,000 people attend annually. It always rains at some point, but that never dampens anyone's spirits.

I'll be at the Mystery Writers of America tent all day tomorrow and Sunday, with two exceptions - when I'm on a panel (Murder Most Cozy) Saturday morning at the Harold Washington Library, along with J.B. Stanley (Ellery Adams), Betty Hechtman, and Joelle Charbonneau, and when I'm signing at Big Sleep Books (Saturday at 2:00).

PS - Even though it's before the actual release day, we'll have early copies of GRACE INTERRUPTED at the MWA tent!

Happy reading!
Julie

www.juliehyzy.com

Barbecue and Blue

It's barbecue season. 


Hooray!


I can't get enough time in the yard, smelling the flowers, smelling food sizzling on the grill. One of my favorite springing into summer meals is a grilled steak. I know I probably shouldn't eat too much read meat, but a facialist once told me that red meat is essential to supple skin. 


Granted, I also know I can find anything on the Internet to support a theory, so I went searching and found this article about how to keep skin glowing: 


B vitamins help to release energy from food for skin metabolism and have a role in keeping skin moist and smooth. 

Best sources: Milk, oily fish, poultry, red meat, offal, eggs, bananas, soya beans, wholegrains, wheatgerm, peanut butter, fortified breakfast cereals. [Read more]

Don't you love the Internet?


So I have a steak now and again to make sure my skin is glowing.  


That said, for a balanced diet, I also need my calcium [Say cheese!] and greens [For this meal/recipe: asparagus and mushrooms on arugula, but I've included a Brussel sprouts and blue cheese recipe, too].

Have a great cookout.

STEAK DINNER

2   6 oz. to 8 oz. steaks, cooked to your liking - [I like mine rare but I didn't remember to take a picture of mine; my husband likes his steak charred]

1-2 teaspoons paprika

2-4 ounces Gorgonzola or blue cheese

ARGULA, ASPARAGUS AND GRILLED MUSHROOMS

2 cups arugula, rinsed
6-8 spears asparagus
6-8 grilled mushrooms
Olive oil
Balsamic vinegar


Baste asparagus and mushrooms with olive oil. Skewer and set on grill for 2 minutes; twist and grill 2 minutes more. Remove from heat and skewers. Slice the mushrooms. Serve the vegetables on top of the arugula. Drizzle with balsamic vinegar to taste.


In addition, if you'd like a side dish that is still "green," why not add Brussel sprouts? I know they're not everyone's favorite, probably because you had them as a kid and they weren't cooked properly. Brussel sprouts need to be tender. Cooking them in salted water makes the flavor stay inside. The smaller the Brussel sprout, the more tender, so choose wisely. I love them!

BRUSSEL SPROUTS AND BLUE

Ingredients:

12-16 Brussel sprouts

2 tablespoons leek tips, sliced

1 shallott, diced

2 tablespoons safflower oil

1 tablespoon white wine

2 ounces blue cheese, crumbled (* I used Irish Cashel Blue)

1 teaspoon salt

Directions:

Bring 2 cups of water to boil in saucepan. Add 1 teaspoon salt.

Trim off the ends of the Brussel sprouts, and boil the sprouts in boiling water for 4 minutes. Pour off the hot liquid, steam for another 4 minutes. Rinse and cool. Slice brussel sprouts in half. Set aside.

In a frying pan, heat the oil. Add the leeks tips and shallots. Add the white wine. Saute for about 2 minutes. Add the Brussel sprouts. Saute for about 5 minutes until the sprouts are browned and heated through.

Place on serving dish and sprinkle with blue cheese. {The cheese will melt.}

Here is a dessert recipe for your barbecue:

Cleo's Mocha Drops


*** *** ***** *** *** *****
And if you need a good book to read while barbecuing, consider any of the new books coming out from my blog pals.

Wendy Watson's A Parfait Murder
Julie Hyzy's Grace Interrupted
Riley Adam's Finger Lickin' Dead

****************

BTW, just in case you want to order the second in A Cheese Shop Mystery series which came out May 3rd, click here: LOST AND FONDUE

If you'd like to read the first chapter, click here: SNEAK PEEK

If you'd like to see the book trailer, click here: BOOK TRAILER

And always smile and...say cheese.

***********************
Last and yes, least, but for a bit of fun, a pal and I made a youtube movie for all those who "sell" anything. If you want to see a spoof of how to do what is called THE ELEVATOR PITCH, take a look...and leave a comment. CLICK THIS YOUTUBE LINK