Showing posts with label GIRL ON THE RUN. Show all posts
Showing posts with label GIRL ON THE RUN. Show all posts

Wednesday, February 7, 2018

The Renaissance Fair is coming to town! Shepherd's pie #recipe + book #giveaway from @DarylWoodGerber


From Daryl:

Giveaway below!

That's right. The Renaissance Fair is coming to Crystal Cove in the 6th Cookbook Nook Mystery, PRESSING THE ISSUE. The book comes out February 20. You can pre-order the e-book now; the paper will be available starting February 20. Keep your eyes peeled. 

I had so much fun researching this story. I visited the Renaissance Fair in Los Angeles, which is huge! Acres and acres of fun. (*The fair in my story is on a much smaller scale, with vendors lining the Pier, which marks the most southern end of town.) I dressed for the occasion, and I talked fair speak to any who would listen. What's fair speak? That's using medieval terms to express something.

For example: E’en means evening. Good morrow means good day. Verily means truthfully, and so on. There are lots of websites devoted to teaching a future fair-goer how to speak. 

I took in the bird of prey show. I watched dancers frolic to lively music. I shopped. And I ate.  How I love a good roasted leg of turkey! 



To celebrate the upcoming release of the book, for the next few weeks, I'm giving away previous books in the series so  you can get up to speed on where Jenna is at this point in her life. She's running the Cookbook Nook. She's learning how to cook more than just 5-ingredient recipes. And she's falling madly in love with Rhett. Oh, and she's also solving a mystery or two.  A woman's work is never done.

Shepherd’s Pie
Shepherd’s pie was originally called “cottage pie” because the poorer people of Britain, who lived in cottages, started using potatoes in their everyday diet. Nowadays, a dish made with beef is referred to as cottage pie, while a dish made with lamb is shepherd’s pie. I have fun scoring the mashed potato topping. I hope you do, too.

(Serves 69)

1 to 1 1/2 pounds potatoes (about 12 large brown potatoes), peeled and quartered.
2 teaspoons salt, divided
8 tablespoons (1 stick) butter, divided (more, if necessary)
2 medium onions, chopped (about 2 cups)
1 cup diced carrots
1 1/2 pounds ground lamb
2 teaspoons ground black pepper, divided
2 teaspoons Worcestershire sauce
1 cup broth (more, if necessary; beef or chicken will do)
1 teaspoon rosemary
1 cup peas
2 tablespoons cream or milk (more, if desired)
Cheese, if desired

First, peel and quarter the potatoes. Then place the potatoes in a medium-sized stockpot and cover them with cold water. Add a teaspoon of salt. Bring the potatoes to a boil and reduce to simmer. Cook until tender, about 20 minutes; a fork should be able to easily pierce them. When done, drain the water, but leave the potatoes in the pot.

Next, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and carrots and cook until tender, about 610 minutes.

Add the ground lamb to the pan with the onions. Break into small pieces with the side of a spoon. Cook the meat until no longer pink. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add the Worcestershire sauce, broth, and rosemary. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more broth, if necessary, to keep the meat from drying out. Add the peas, stir, and then remove meat mixture from heat.

Add the remaining 4 tablespoons of butter to the potatoes that you have reserved in the stockpot, plus add 2 tablespoons cream or milk. Mash with a fork or potato masher, and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. (Add more butter, cream, or milk if necessary so potatoes are moist.)

Preheat oven to 400 degrees F.

Place the meat mixture in an 8 x 8 pan. Top with the mashed potatoes. Score the surface of the mashed potatoes with a fork so there are peaks that will get well browned. Be creative.

Place casserole in oven and cook until browned and bubbling, about 2030 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

If desired, sprinkle grated cheddar cheese or Parmesan cheese over the top of the mashed potatoes before baking.

*For a 13 x 9 pan, double the recipe.

The annual Renaissance Fair serves up a helping of crafty courtiers, damsels in distress, and medieval murder . . .

As the annual Renaissance Fair comes to Crystal Cove, Jenna Hart’s Cookbook Nook is packed with tasty treats and all things medieval, while her pal Bailey is ready to swoon over her upcoming nuptials at a local vineyard. But when the two friends discover the body of the vineyard’s owner bludgeoned by a wine press, all their merriment fades, along with their hopes for a vintage year.

Which churlish varlet did the deed? Was it the victim’s errant brother, who stood to inherit the vineyards? Or the owner’s crestfallen ex-girlfriend? Mayhap it was the newly arrived lusty wench, or her jealous husband. Fie on them all! Verily, Jenna can’t rest until justice is served, and she vows to track down the killer. But can she sniff out the truth before the villainous culprit strikes again? 


Pressing the Issue will come out Feb 20 in e-book and print on demand. You can order the e-book now and the POD on the day of release. Plus you'll find it in LIBRARIES!  PREORDER NOW 





GIVEAWAY

To celebrate the upcoming release of PRESSING THE ISSUE, I'm giving away to one commenter a choice of any of my currently published Cookbook Nook Mysteries. Tell me have you ever attended a festival? Would you like to?



Savor the mystery!
-->
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries.
Can Mimi clear her name before the killer turns up the heat?
Click here to order.

GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery!
The Wild West Extravaganza has come to Crystal Cove. Click here to order.

FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.

GIRL ON THE RUN, a stand-alone suspense.
When a fairytale fantasy night becomes a nightmare, Chessa Paxton must run for her life...but will the truth set her free?
Click to order

DAY OF SECRETS, a stand-alone suspense
A mother he thought was dead. A father he never knew.
An enemy that wants them dead.
Click here to order.





Wednesday, January 31, 2018

How to make lemon-infused oil + book #giveaway from @DarylWoodGerber

From Daryl:

I received some lovely infused oils for Christmas a year ago, but I ran out of my favorite lemon-infused oil in about 6 months. I used the others (one with herbs, another with lavender), but I always missed the one with lemon the most. So I decided to search for a way to make it. I wasn't sure I could accomplish the task. What I did have on hand was the empty bottle with its perfect spout and lemons.

Well, success!  This recipe is so easy!!  I have used the oil on vegetables and fish and chicken. If you have a lemon tree, even better.  I don't. Mine bit the dust about 2 years ago. I'm not sure what I did wrong. Maybe because it was confined in a pot?? I replanted it in the garden, but that didn't save it...

Or did it? I see a sprout of a lemon tree coming up where I'd planted the tree. It's about three feet tall. One long stem. Will it ultimately prevail and become a full-fledged tree? I'll keep you posted! 

Don't you love resilience?

Giveaway below!

How to make lemon-infused oil

2 lemons
8 ounces olive oil

Scrub your lemons quite thoroughly before peeling them.  Peel your lemons avoiding any of the white pith. (This is hard to do, but you can do it.)

Place the lemon peel with the olive oil into a saucepan and cook over a very low heat (simmer) for 10-15 minutes. Do not let the mixture boil. You want the flavors to infuse slowly.

Remove the pan from the heat and allow the oil to cool down completely.

Take out the peel and pour the oil, through a funnel, into a glass jar or bottle. Seal with a cork.






I used the oil to grill chopped zucchini and added a few herbs. Yummy!



Last week I did a cover reveal for the upcoming release of PRESSING THE ISSUE, the 6th Cookbook Nook Mystery. I'll be telling you more about that release in the weeks to come.

Meanwhile...

I'd like to reveal the cover for the 2nd in the French Bistro Mysteries, SOUFFLÉ OF SUSPICION. I'm so excited about this release. It will debut in July. The month before (June), the paperback version of the first in the series, A DEADLY ÉCLAIR comes out. Whee!  

Busy year for me!

The buoyant mood at Bistro Rousseau deflates when Chef Camille’s sister, Renee, turns up dead in the chef’s kitchen, and Mimi Rousseau must tease the real killer out of a mélange of menacing characters.

Crush Week in Nouvelle Vie is a madhouse—in a good way. Tourists pour into town for the pressing of the Napa Valley’s world-renowned grapes and all the town’s businesses get a nice lift, including Bistro Rousseau and Maison Rousseau. Mimi is raising the ante this year with a Sweet Treats Festival, a wonderland of croissants, cakes, tarts, and soufflés crafted with expert care by the area’s top talents.

Chef Camille’s sister Renee is managing the festival with a cast-iron fist, upsetting everyone, including her sister. Which is bad for Camille when Renee turns up dead in the chef’s kitchen. Mimi is still building her business, so her first course of action is to whip up answers and catch the unsavory perpetrator before Camille takes a dusting and gets burned.

Click here to preorder.

*

Pressing the Issue, the 6th Cookbook Nook Mysterywill come out Feb 20 in ebook and print on demand. You can order the ebook now and the POD on the day of release. PREORDER NOW 





GIVEAWAY

To celebrate all this good news, I'm giving away to one commenter her choice of any of the first 5 titles in the Cookbook Nook Mysteries or the first title in the French Bistro Mysteries. Tell me whether you've ever been to a baking festival or contest, and if so, what did you do or enter?




Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.

A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.




GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.





FOR CHEDDAR OR WORSE, 
the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.


GIRL ON THE RUN a stand-alone suspense
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order




DAY OF SECRET 
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.
Click here to order.



Wednesday, April 12, 2017

Carrot Strawberry Bundt Cake for #Easter #recipe from @DarylWoodGerber






Perfect for a book club event!


It's Easter week!!


From Daryl aka Avery:

For those who celebrate Easter, happy pre-Easter. May you find a recipe on our blog that suits your fancy. 

For those who don't celebrate Easter, happy Spring.  And may you ALSO find a recipe that pleases you. Let's face it, food is food. Enjoy!

So...I had a small party and I always serve veggie platters, and I had lots of little carrots left over and thought, aha, I know what I'll make for Easter week. I also had some strawberries that weren't quite at their peak. You know what I mean...hard but sweet. I went searching for a carrot cake with strawberries on the Internet and found...

A strawberry carrot cake made in a Bundt pan. It was made using regular flour. I tweaked it to make it gluten-free, but for those of you who can eat gluten, feel free to swap out the gluten-free flour for regular flour and OMIT the xanthan gum.

As for the Bundt pan...my fellow MLK'ers were recently discussing the value of a Bundt cake pan and whether you really need one to make a cake. Many people simply use a tube pan. I like the shapes of a Bundt pan, plus I think the cake has more room to "breathe" when cooking. But that's just me. See,  I ADORE my Bundt cake pan. I've had it for years. It's stoneware from Pampered Chef. I attended a party one time and helped out the hostess by buying a number of items - that I still use! My chopper. My pizza round bakeware. And my Bundt pan. It cooks so evenly.

But now to the nitty gritty. When making this cake, which was not hard, I was not very excited about the way the photograph for the icing turned out. Honestly, it looks sort of weird. It tasted terrific!  But  for "beauty sake" I might leave the chopped strawberries out of it in the future, you know?

No matter how you make it, enjoy! 



Strawberry Carrot Gluten-free Bundt Cake


2 1/2 c. gluten-free flour
1 1/4 c. packed brown sugar
1 c. finely shredded carrots
1/2 c. vegetable oil
1/2 c. low-fat plain yogurt (*or sour cream) (*or ¼ cup milk + ¼ cup cream cheese – you might want to pre-mix this to get out lumps)
1/3 c. water
1/2 c. chopped pecans (if desired)
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. xanthan gum
2 eggs
*
1 c. finely chopped strawberries
*
Strawberry Cream Cheese Glaze


Heat oven to 350 degrees. Grease Bundt cake pan.

In a large bowl, beat gluten-free flour, brown sugar, carrots, oil, yogurt OR sour cream, water, pecans (if desired), baking powder, cinnamon, nutmeg, baking soda, salt, xanthan gum, and eggs, on low speed for 45 seconds, scraping bowl constantly.

Then beat on medium speed another minute, occasionally scraping bowl.

Fold in strawberries.

Pour the mixture into the Bundt pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10-15 minutes. Run a knife around the rim and the center of the Bundt pan. Turn the Bundt cake upside down and remove cake from pan. Cool completely on a wire rack, at least 1 hour.

Meanwhile, prepare strawberry cream cheese glaze.

STRAWBERRY CREAM CHEESE GLAZE:
2 oz. cream cheese, softened
1-2 tbsp. mashed strawberries
1/2 tsp. vanilla
3/4 c. confectioners' sugar
1 tsp. milk, if needed

Beat all ingredients except sugar in small bowl on low speed until blended. Gradually beat in sugar until well blended.  If needed, add 1 teaspoon milk to thin.

Spoon onto cake. Serve. Wrap any uneaten cake with plastic and refrigerate.



*NOT OVERLY SWEET.
























Perfect for a book club event!

A couple of weeks ago, I also shared a delicious little treat for kids (or adults) that are in the shapes of Easter eggs. Here's the link for Breakfast Yogurt Popsicles (made with protein yogurt, blueberries, and granola!) LINK
FOLLOW THE LINK FOR THE RECIPE.


Savor the mystery!

*
Friend Daryl and Avery on Facebook
Follow Daryl on Twitter
Follow Avery on Twitter
Follow both of us on Pinterest
Plus check out my website.


A DEADLY ÉCLAIR, the 1st in the French Bistro Mysteries, is coming November 2017. Can Mimi clear her name before the killer turns up the heat? Click here to order.











GRILLING THE SUBJECT, the 5th Cookbook Nook Mystery, is out!
The Wild West Extravaganza has come to Crystal Cove.
Click here to order.









FOR CHEDDAR OR WORSE, the 7th Cheese Shop Mystery is out!
Finally there's going to be a cheese festival in Providence!
Click to order.










GIRL ON THE RUN, a stand-alone suspense is out!
When a fairytale fantasy night becomes a nightmare, 
Chessa Paxton must run for her life...but will the truth set her free? 
Click to order


COMING SOON

DAY OF SECRETS
my new stand-alone suspense
A mother he thought was dead. A father he never knew. 
An enemy that wants them dead.