NEW RELEASE for MARK HESS

Debut author Mark Hess created a cozy mystery that keeps the reader on their toes with the perfect blend of red herrings and unique characters. Hess has a wonderful imagination and a flair for creating an enjoyable read.

Seven people are trapped in a lonely mansion at the top of a mountain where a private detective races to identify the killer before no one is left alive.

The weather is brewing into a late winter snowstorm and the drive down the mountain is dangerous. Complicating the dilemma, there is no cell phone connection or any way to contact anyone for help. The situation turns serious after they learn the gates are closed and locked. The killer has them perfectly trapped. No is permitted to leave until the end of the three-day weekend.

Meanwhile a childhood romance is about to rekindle, as a rich relative promises to reveal which guest will be granted a prize. The detective is disturbed to realize things are not what they seem when teams are formed to search for the promised treasure. Detective Joe O’Conner wonders how far greed will take this odd group, his dubious playmates of childhood. He will need all his training, experience, and instinct to solve this case. But a friend wonders if a bad case of love will keep him too distracted to be effective.

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Mark Hess is a determined man who, once he sets his mind to something, it gets done. Hess has a learning disability that he has struggled with all his life, but he refuses to let it stop him. A kind man by nature, Hess also has a wonderful sense of humor and a flair for the dramatic. This all adds up to an author with the ability to create intriguing plots that never fail to hold you close to the edge of your chair. 

 

He lives in Western New York on picturesque acreage that showcases the beauty of each season as the year moves on. During the day Hess happily devotes his time at an herbtique and plant nursery. At night he works on plotting his next novel.

 

GET YOUR GAME ON

from Sharon Ledwith

One of the favorite dishes of armchair warriors, chili has so many combinations and gastric consequences, I’m sure it could be deemed as a weapon of mass destruction. Sports fans absolutely love their chili, especially when tailgating with other like-minded souls. We’ve discovered one recipe that’s a sure-fire way to keep you warm inside and out, while waiting for your team to get the game started.

 Make ahead the day before and reheat or prepare on the fly, this spicy version takes 30 minutes to prep, cooks for 2 hours, and serves 12 of your closest blood-thirsty family or friends. A warning: have plenty of water or your preferred adult beverage on hand, along with a stack of napkins to not only wipe your mouth, but soak up your tears.

Game-Face Tailgate Chili

2 pounds ground beef chuck

1 pound bulk Italian sausage (use hot Italian if you love it spicy)

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chili peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

½ cup beer

¼ cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce (e.g. Tabasco or Frank’s)

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 bag of nacho chips

1 (8 ounce package) shredded Cheddar cheese

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chili peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate and serve the next day.

Ladle into bowls and top with shredded Cheddar cheese. Serve with nacho chips for dipping.

After the game or while you’re waiting on the chili to simmer, take a timeout for yourself, and crack open one of my books. May I suggest a visit to Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, I assure you that either series will boost your mood, and take you away from the game of life.

 Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

NEW RELEASE for STELLA MAY

This novel is a wonderful Time Travel Romance with diverse characters and a well-developed plot. Book One will have you eager to read the other novels in the series as soon as they release.

The twist of a key answers many questions…but could also break her heart.

Nika Morris’s sixth sense has helped build a successful business, lovingly restoring and reselling historic homes on Florida’s Amelia Island. But there’s one forlorn, neglected relic that’s pulled at her from the moment she saw it. The century-old Coleman house. 

Quite unexpectedly, the house is handed to her on a silver platter—along with a mysterious letter, postmarked 1909, yet addressed personally to Nika. Its cryptic message: Find the key. You know where it is. Hurry, for goodness sake! 

The message triggers an irresistible drive to find that key. When she does, one twist in an old grandfather clock throws her back in time, straight into the arms of deliciously, devilishly handsome Elijah Coleman. 

Swept up in a journey of a lifetime, Nika finds herself falling in love with Eli—and with the family and friends that inhabit a time not even her vivid imagination could have conjured. But in one desperate moment of homesickness, she makes a decision that will not only alter the course of more than one life, but break her heart. 

Available at Amazon in E-book  or Paperback and all other major vendors.

Talented author Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website.    

Stella writes fantasy romance and time travel and is the author of the family saga/trilogy Once & Forever, and fantasy romance Rhapsody in Dreams. Love and family are two cornerstones of her stories and her life. Stella's books are available in e-book and paperback through all major vendors.

When not writing, Stella enjoys classical music, reading, and long walks along the ocean. She lives in Jacksonville, Florida with her husband Leo of 35 years and their son George. They are her two best friends and are all partners in their family business.

Follow Stella on her website and blog Stay connected on Facebook, Twitter, and Pinterest.

PROSIT! Celebrate German Style

Oktoberfest is the festival to end all festivals that is celebrated around the world but started in Munich, Germany for a royal wedding in 1810. The citizens of Munich were invited to all the festivities held in fields just outside the city gates. And from there the world adopted this grand event. It runs from late September to the 1^st Sunday in October. Be sure to include plenty of German music when you celebrate.

MENU

Sauerbraten – Marinated Pot Roast

Boiled Potatoes

Red Cabbage with Apples

Rye Bread

German Red Wine – Spätburgunder which is German for Pinot Noir

Sauerbraten – Marinated Pot Roast

5 black peppercorns

4 whole juniper berries*

1 med. onion, sliced thin

½ cup (120ml) dry red wine

½ cup (120ml) red wine vinegar

2 cups (450ml) cold water

2 small bay leaves

4 lbs. (2kg) boneless beef roast, top or bottom round or rump

3 tbsp. (43g) lard or solid shortening

½ cup onion, chopped fine

½ cup carrots, chopped fine

½ cup celery, chopped fine

2 tbsp. (30ml) flour

½ cup (120ml) beef stock, if needed

½ cup (50g) gingersnap cookie crumbs

Use a mortar and pestle or a baggie and hammer to crush black peppercorns and juniper berries together.

In a medium-sized saucepan combine peppercorn mix, sliced onion, wine, vinegar, water, and bay leaves. Bring marinade to a boil over high heat. Remove pan from stove and let cool to room temperature.

Trim excess fat from roast. Set beef in a deep flat bowl or pot just large enough to hold it comfortably. Pour marinade over the top. Add more wine if marinade is not halfway up the sides of the meat. Turn meat to moisten all sides. Cover pan tightly with foil or cling wrap. Refrigerate for 2 – 3 days. Be sure to turn the meat over at least twice a day.

Preheat oven to 350° F (180°C).

Remove meat from marinade. Pat dry with paper towels. Strain marinade through a fine sieve set over a bowl. Discard spices and onion, but reserve marinade.

Melt lard in a Dutch oven over high heat until it sputters. Add roast and brown well on all sides. Adjust heat so as not to burn the meat. Transfer meat to a platter. Pour off and discard all but 2 tbs. (30ml) of fat. Add onions, carrots, and celery to pot. Cook over moderate heat until they are soft and light brown, 5 – 8 minutes. Sprinkle flour over veggies. Cook, stirring constantly 2 – 3 minutes or until flour begins to color. 

Pour in 2 cups (450ml) of reserved marinade and ½ cup (120ml) water. Bring to a boil over high heat. Return meat to pot. Cover tightly. Cook in the oven for 2 hours or until meat shows no resistance when pierced with the tip of a sharp knife. Transfer meat to a heated platter. Cover with foil to keep warm. 

Discard veggies. Pour liquid from pot into a measuring cup. Skim off fat. You need 2½ cups (570ml) liquid for the sauce. If you have more, boil briskly to reduce the amount. If you have less, add beef stock. Combine liquid and gingersnaps in a small saucepan. Cook over moderate heat, stirring often, for 10 minutes. The crumbs will dissolve and thicken the sauce. Strain sauce through a fine sieve. Keep warm on very low heat until ready to serve. 

To serve, carve meat into ¼ inch (.64cm) slices. Arrange on individual dinner plates or a large platter. In either case moisten the meat with a little sauce. Pass the remaining sauce in a gravy boat. 

*Rosemary is a good substitute for juniper berries. Use one fresh sprig. 

Boiled Potatoes

1 red potato per person, peeled and quartered

Chicken stock, not broth

Tap water

1 lg. bay leaf

Freshly ground pepper to taste

Butter to taste 

Add potatoes to a saucepan that holds them comfortably. Pour stock halfway up the potatoes. Top off with water, covering potatoes by an inch (1.25cm) or so. Add bay leaf. Set a lid on top.

You can do up to this point earlier in the day. Leave on the counter or stovetop until you are ready to cook.

Bring pan to a boil over medium heat. Adjust the lid and heat so the water continues a soft/light boil, but does not spill over. Cook 15 – 20 minutes, then test for doneness. A fork will insert easily. 

Drain potatoes and discard bay leaf. Sprinkle pepper over potatoes. Add butter. Stir carefully so as not to smash potatoes. 

Don’t have bay leaf? Add 1 tablespoon (20ml) or so of dried basil to the pot. When you drain the potatoes most of the leaves will be gone, but the good taste remains. 

Red Cabbage with Apples

2 – 2½ lb. (1 – 1.5kg) red cabbage

⅔ cup (150ml) red wine vinegar

2 tbsp. (30ml) sugar2 medium-sized apples, peeled and cored

2 tbsp. (25g) lard or bacon fat

½ cup (50g) onions, chopped fine

1 whole onion, pierced with 2 whole cloves

1 bay leaf

5 cups (1.2L) boiling water

3 tbsp. (45ml) dry red wine

3 tbsp. (45ml) red currant jelly, optional 

Wash cabbage under cool water and then remove tough outer leaves. Cut cabbage into 4 pieces. Remove core. Shred easily by slicing each section into thin strips. 

Place cabbage in a large mixing bowl. sprinkle with vinegar and sugar. Toss with a spoon to cover the shreds evenly. 

Slice apple into thin wedges. Melt lard or bacon fat in a large pot. Add apples and onions. Cook, stirring frequently, for 5 minutes or until apples are lightly browned. 

Add cabbage, onion with cloves, and bay leaf. Stir well while pouring in boiling water. Bring to a boil over high heat. Reduce heat so cabbage does a slow simmer. Cover and cook 1½ - 2 hours, or until cabbage is tender. Check occasionally to be sure cabbage is moist. If it seems dry, add 1 tbsp. (15ml) or so of boiling water. When cabbage is tender there should be almost no liquid in the pan. 

To serve remove whole onion and bay leaf. Stir in wine and jelly. This recipe freezes nicely.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden table!

Sloane

NEW RELEASE for SHARON LEDWITH

 No one writes YA Time Travel better than Sharon Ledwith. She has the creative nature and writing skill to set the reader smack into the story on the first page. Be sure to check out this novel and the other books in Ledwith’s The Last Timekeepers Travel series. As a set or individually, these books make a perfect gift for readers of all ages. 

True freedom happens only when you choose to be free.

Eleven-year-old Drake Bailey is an analytical thinker and the genius of the Timekeeper crew. However, no logic or mathematical acumen can change the color of his skin, or prepare him for this third Timekeeper mission in antebellum Georgia. To survive, Drake must learn to play the role of a plantation slave and when confronted with the brutality, hatred, and racism of the deep south, he’ll have to strategically keep one move ahead of his sadistic captors to ensure his lineage continues.

In a dark world of Voodoo, zombies, and ritualistic sacrifice, the Timekeepers must ensure a royal bloodline survives. Can Drake remove both literal and figurative chains to save both himself and a devout slave girl from a terrible fate? If he can’t summon the necessary courage, humanity could stand to lose one of its greatest leaders. 

EXCERPT

Suddenly, a radiant white light beamed from the archway like a lighthouse beacon. Drake hooded his eyes. Amanda grimaced, cradled her stomach, and fell to her knees. Perspiration beaded across her forehead while she fumbled for the Timekeepers’ log in her purse. Amanda pulled a thin, pencil-like writing instrument Lilith called a crystal chalkis out of the log’s spine, and opened the log. Her left hand jumped across the page, scrawling at an incredible rate. Amanda’s breathing became labored. She tossed the crystal chalkis and Timekeepers’ log aside, and lurched to vomit across the lawn. 

“What the—” Jordan crouched to steady her. “Amanda? Are…are you okay?” 

Treena heaved. “Oh, I don’t do pity puke well.” 

“Neither do I,” Ravi said, puffing his cheeks. “I can’t unsee or unhear that.” 

A sharp whoosh—like the sound of a spaceship’s door opening on a science fiction television show—made Drake glance into the archway. Lilith appeared with her arms open wide, and a slight halo around her slim body. The shimmering, dark blue sleeveless dress she wore billowed as if a great force rolled in behind her.  

“Greetings, Time...” Her sea blue eyes widened. “Amanda, let what you feel pass. They are old emotions embedded into the vibration of your new mission.” 

“Embedded emotions?” Drake asked. “Is that like those haunted imprints we experienced in our last Timekeeper mission?” 

Melody grabbed the garden hose and rushed over to Amanda. “John, please turn on the tap.” 

“Hang in there, Amanda, the cool water will make you feel better,” the Prof said. 

Lilith clasped her hands together, and nodded, making the numerous quartz crystals holding up her blond hair quiver. “Yes, Drake, but worse. These haunted imprints go deeper.” 

A terrible ache spiked through Drake’s stomach. He picked up the opened Timekeepers’ log, swallowed hard, and read aloud, “April 8^th, 1855—Fields of blood bathe the deep south’s soil as a race of people continue to toil. Broken in body, but not in soul, they wait for a King to make them all whole.” 

Drake stuffed the crystal chalkis into the spine of the Timekeepers’ log. He imagined wearing the standard issue red uniform of a crewman in his favorite space show. The crewman who always gets killed by the end of the episode. Was this a call of duty or a suicide mission? Drake’s belly burned. Now he wanted to puke too. 

Available at Amazon and all major vendors.

 Sharon Ledwith is the author of the middle-grade/YA time travel series, THE LAST TIMEKEEPERS, and the teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, researching, or revising, she enjoys reading, exercising, anything arcane, and an occasional dram of scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her hubby, one spoiled yellow Labrador and a moody calico cat.

Learn more about Sharon Ledwith on her website and blog. Stay connected on Facebook and Twitter, Goodreads, and Smashwords. Look up her Amazon Author page for a list of current books. Be sure to check out THE LAST TIMEKEEPERS TIME TRAVEL SERIES Facebook page.

Down on the Farm

 from Catherine Castle

Some of my fondest childhood memories are of visiting my grandparents down on their farm.

Mom and Dad would pack us up in the car after Dad got home from work and we’d drive down into the hills of Kentucky for the weekend. 

The house would always be dark when we arrived. Grandma and Grandpa didn’t have a phone, so they were never expecting us on our weekend trips. It was probably only nine or ten p.m. when we arrived, but my grandparents were farmers who went to bed with the chickens the minute it got dark outside. 

The moment Daddy pounded on the door, my grandparents awoke and the lights came on. After hugs and kisses, we were hustled into the kitchen for hand pies, cornbread, leftover shucky beans, and meat. It never failed to amaze me how much food Grandma had on hand, especially since it was only her and Grandpa there. The hand pies were half-moon pastries made from dried apples Grandma had preserved. The meat varied, depending on whether she’d killed a chicken or they had purchased beef from someone. The shucky beans were the item my mouth always watered for—and still does today. It’s been years since I’ve eaten them, but I remember the salty, silky texture of the once-dried bean. 

You say you don’t know what shucky beans are? 

Shucky beans are green beans that have been dried in the shell. Shucky beans were always on the table at Grandma’s house. In fact, I don’t remember ever eating any other kind of green bean when we visited her.

Mom and Grandma always used white half-runner beans, although I do remember Mom using other green beans when she couldn’t get half-runners. Every summer we would visit Grandma and help her preserve the veggies from her garden. Getting the shucky beans ready was something I could do as a child, because Grandma preserved her beans the old-fashioned way. She strung them on cotton thread and hung them on the back porches until they dried. 

The process was time consuming, but I don’t remember minding it at all. While the black-eyed Susans nodded in the breeze at the front of the yard, I strung my pan of beans sitting on the white porch swing, listening to the chains creaking softly above me and Mom and Grandma talk. There was something satisfying about watching the green column of beans grow on the thread, knowing I was going to enjoy the taste of them in the fall and winter. Grandma always shared some of the crop with us. 

Below are the quick instructions for making Shucky Beans as given to me by my mother. Notice there are no amounts given for beans. Grandma and Mom just strung them until they were all picked from the garden. From my research I’ve discovered a bushel of fresh beans makes about 1 gallon of Shucky Beans. 

Grandma’s Shucky Bean Recipe 

Pick white, half-runner beans when they have a bean in them. Do not wash beans. Break ends and remove the string from the beans. Using a sturdy needle and white cotton string, knotted on one end, string the beans. (Pierce the bean pod and not the bean with the needle.) When the string is almost full, tie the ends and place in a warm place to dry: an attic, porch, or in the direct sun. 

Depending on how you plan to dry them, either tie the ends together to make a circle, or make a loop in one end, so they can be hung on a nail. You could also just knot the other end and drape over a clothes line.  I know Grandma hung hers on the back porch, but I’ve read about other cooks drying their beans on sheets laid on patio tables, car hoods, and even spread in the back window of a vehicle. If you don’t want to do this the old fashioned way, you can use a food dehydrator. I actually dried a few of them last year on a rack on the kitchen table. I stored them in a glass jar. I haven’t cooked them yet. I just like to open the pantry door and look at them. It reminds me of Grandma and those lazy summers as a child. 

Once the beans have dried, they can be stored in the freezer in plastic freezer bags. Just be sure they are really dry before you store them. (When you can run your fingers through a batch and hear a rattling sound, reminiscent of the sound dried corn shucks make, beans should be dry enough to store. 

To Cook: Place the beans, strings and all, in a pot and boil for 30 minutes. Drain the water and rinse the beans. Take them off the strings and place in a clean pot with more water and seasonings. A cottage ham or slab of bacon works well as seasoning. Cook until tender, about 2-2 ½ hours. 

Some recipes call for the beans to be washed before stringing.  Grandma didn’t use pesticides, so she didn’t have to worry about chemicals. If you wash the beans before stringing, make sure they are hung where the air can reach all sides to prevent spoilage. Other recipes also suggest removing the beans from the string before boiling. I’m not sure which method works best, since I can’t recall what I did the one time I cooked the beans. 

Have you ever eaten Shucky Beans? How did you like them? 

While your beans are cooking, check out Catherine’s Romantic comedy with a touch of drama, A Groom for Mama available on Amazon and Barnes and Noble.

Beverly Walters is dying, and before she goes she has one wish—to find a groom for her daughter. To get the deed done, Mama enlists the dating service of Jack Somerset, Allison’s former boyfriend. 

The last thing corporate-climbing Allison wants is a husband. Furious with Mama’s meddling, and a bit more interested in Jack than she wants to admit, Allison agrees to the scheme as long as Mama promises to search for a cure for her terminal illness. 

A cross-country trip from Nevada to Ohio ensues, with a string of disastrous dates along the way, as the trio hunts for treatment and A Groom For Mama. 

Multi-award winning author Catherine Castle loves writing. Before beginning her career as a romance writer she worked part-time as a freelance writer. She has over 600 articles and photographs to her credit, under her real name, in the Christian and secular market. She also lays claim to over 300 internet articles written on a variety of subjects and several hundred poems. 

In addition to writing she loves reading, traveling, singing, theatre, quilting and gardening. She’s a passionate gardener whose garden won a “Best Hillside Garden” award from the local gardening club. She writes sweet and inspirational romances. 

You can find her award-winning Soul Mate books The Nun and the Narc and A Groom for Mama, on Amazon and Barnes and Noble.

Follow Catherine on Twitter, FB, and her blog.

 

 

 

NEW RELEASE for ANNE MONTGOMERY

A thrilling novel that showcases Anne Montgomery's creativity and ability to draw the reader into the story. 

Ancient ruins, haunted memories, and a ruthless criminal combine with a touch of mystic presence in this taut mystery about a crime we all must address. Maggie, a National Park Ranger of Native American descent, is back at The Castle—an ancient pueblo carved into a limestone cliff in Arizona’s Verde Valley.

Maggie, who suffers from depression, has been through several traumas: the gang rape she suffered while in the Coast Guard, the sudden death of her ten-year-old son, and a suicide attempt. 

One evening, she chases a young Native American boy through the park and gasps as he climbs the face of The Castle cliff and disappears into the pueblo. When searchers find no child, Maggie’s friends believe she’s suffering from depression-induced hallucinations. 

Maggie has several men in her life. The baker, newcomer Jim Casey, who always greets her with a warm smile and pink boxes filled with sweet delicacies. Brett Collins, a scuba diver who is doing scientific studies in Montezuma Well, a dangerous cylindrical depression that houses strange creatures found nowhere else on Earth. Dave, an amiable waiter with whom she’s had a one-night stand, and her new boss Glen. 

One of these men is a serial rapist and Maggie is his next target. In a thrilling and terrifying denouement, Maggie faces her rapist and conquers her worst fears once and for all. 

Available at Amazon and all major vendors.

Anne Montgomery has worked as a television sportscaster, newspaper and magazine writer, teacher, amateur baseball umpire, and high school football referee. She worked at WRBL‐TV in Columbus, Georgia, WROC‐TV in Rochester, New York, KTSP‐TV in Phoenix, Arizona, ESPN in Bristol, Connecticut, where she anchored the Emmy and ACE award‐winning SportsCenter, and ASPN-TV as the studio host for the NBA’s Phoenix Suns. Montgomery has been a freelance and staff writer for six publications, writing sports, features, movie reviews, and archeological pieces.

When she can, Anne indulges in her passions: rock collecting, scuba diving, football refereeing, and playing her guitar.

Learn more about Anne Montgomery on her website and Wikipedia. Stay connected on Facebook, Linkedin, and Twitter.

Time for Tea and Scones

by C.D. Hersh

Sharing our recurring character in our series The Turning Stone Chronicles and his favorite snack.

 

In our Turning Stone Chronicles paranormal romance series the Keeper of the Stone, an ancient Scotsman man named Eli McCraigen, serves an ever-present cup of tea and scones when serious matters need to be discussed. You’ll see him in every book brewing his tea and serving scones or biscuits of some sort. 

Our character most likely does this because tea is a breakfast ritual at the C.D. Hersh house. Catherine loves a good cup of Scottish tea and drinks either a robust cup of Scottish or Irish Breakfast tea every morning. Her Scottish and Irish teas of choice are Taylors brand, imported from across the pond. Donald prefers something with a bit more flavoring and brews a cup of Bigelow Carmel Vanilla tea. Most of the time we have high-fiber toast with our morning tea, but today we wanted to share an authentic Scottish recipe--scones (which when pronounced correctly rhymes with gone). 

 Catherine got the recipe a number of years ago from a lovely Scottish lady named Rhoda, who immigrated to America at the end of WWII after she fell in love with an American G.I. We hope you’ll enjoy Rhoda’s scones!

Scottish Scones

• 2½ cups buttermilk
  ½ tsp. salt
  6 tbsp. shortening
  2 tbsp. sugar
  3 tsp. baking powder
  2 cups flour
  
  
  Preheat oven to 375° F.

Sift dry ingredients, cut in the shortening until mixture looks crumbled. Add buttermilk, enough to moisten the flour. 

Turn mixture onto lightly floured board and pat in to a round 1 inch thick. Cut into 12 triangles. Place on greased cookie sheet. Bake about 20 minutes. 

Serves 10-12 

If you want to make this more festive, you can add chocolate chips to the mix or finely diced apples and some cinnamon, or other chopped fruits. The scones won’t be purely Scottish anymore, but they’ll be more dessert worthy, as scones are really just a Scottish version of what we Americans call biscuits. 

 To go along with your scones here’s a scene from The Promised One (The Turning Stone Chronicles Book 1) that has Eli serving his tea and scones.

Alexi thumbed her cell phone off and shoved it into her pocket. “Rhys should be here in a couple of minutes. Are you sure we need to do this?”

Eli took the screaming teakettle off the stove and poured boiling water into a ceramic teapot. “Aye. We have tae make sure he’s included. We need him.” He dropped three tea bags into the water and set on the lid. “He may not be a shifter, but he has a gun and, unless I miss my guess, isnae afraid to use it. Besides, going off and doing things on our own, without keeping him informed twill only push him away. Tae get him tae accept who he is we need tae draw him in.”

She lined the three mugs on the counter next to the scones Eli had prepared. “I don’t know. He’s been very resistant.”

“So’s a salmon in a bear’s mouth. All that flopping about after he’s been caught is for naught. But if he’d heeded the shadow on the water he might have stayed in the stream.”

“So your strategy is to keep Rhys in water?”

“‘Tis tae make him see the shadow, lassie. That’ll keep him alive and hopefully coming tae our side.”

Alive was good. So was on their side. She rubbed the frown creases between her eyes. Worry deepened the two lines more every day.

“Dinna be afeart. I have a plan.”

That was good, because she was fresh out of ideas. The doorbell rang. Alexi answered it and ushered Rhys into the kitchen.

Rhys eyed the scones and teapot. “Tea party, for me?” He took a scone and bit into it. “I’m not easily swayed by sweets, old man.”

“Yer actions would say different, laddie. But ‘tis for me. I’m an auld man, set in his ways, and ‘tis tea time in Scotland.”

Now if your scones are ready and tea brewed how about checking out our series.  

C.D. Hersh–Two hearts creating everlasting love stories. Putting words and stories on paper is second nature to co-authors C.D. Hersh. They’ve written separately since they were teenagers and d iscovered their unique, collaborative abilities in the mid-90s. As high school sweethearts and husband and wife, Catherine and Donald believe in true love and happily ever after. They have a short Christmas story, Kissing Santa, in a Christmas anthology titled Sizzle in the Snow: Soul Mate Christmas Collection, with seven other authors. Plus their paranormal series titled The Turning Stone Chronicles. 

They are look forward to many years of co-authoring and book sales, and a lifetime of happily-ever-after endings on the page and in real life. 

Social Media Info:

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COVER REVEAL

for Stella May's latest Time Travel Romance. This engrossing novel has wonderful moments of humor and honest soul-searching. This book contains a house flipper who talks to her projects, a beloved grandmother, a case of mistaken identity, and a slow-burn romance. Look for its release on Amazon and all major vendors September 27, 2021. 

The twist of a key answers many questions…but could also break her heart.

Blurb:

Nika Morris’s sixth sense has helped build a successful business, lovingly restoring and reselling historic homes on Florida’s Amelia Island. But there’s one forlorn, neglected relic that’s pulled at her from the moment she saw it. The century-old Coleman house. 

Quite unexpectedly, the house is handed to her on a silver platter—along with a mysterious letter, postmarked 1909, yet addressed personally to Nika. Its cryptic message: Find the key. You know where it is. Hurry, for goodness sake! 

The message triggers an irresistible drive to find that key. When she does, one twist in an old grandfather clock throws her back in time, straight into the arms of deliciously, devilishly handsome Elijah Coleman. 

Swept up in a journey of a lifetime, Nika finds herself falling in love with Eli—and with the family and friends that inhabit a time not even her vivid imagination could have conjured. But in one desperate moment of homesickness, she makes a decision that will not only alter the course of more than one life, but break her heart. 

Talented author Stella May is the penname for Marina Sardarova who has a fascinating history you should read on her website. 

Stella writes fantasy romance and time travel and is the author of the family saga/trilogy Once & Forever, and fantasy romance Rhapsody in Dreams. Love and family are two cornerstones of her stories and her life. Stella's books are available in e-book and paperback through all major vendors.

When not writing, Stella enjoys classical music, reading, and long walks along the ocean. She lives in Jacksonville, Florida with her husband Leo of 35 years and their son George. They are her two best friends and are all partners in their family business.

Follow Stella on her website and blog Stay connected on Facebook, Twitter, and Pinterest.

 To all our friends, 
Wishing you a fun holiday!

from the Taylor family

DECORATE YOU GARDEN FOR FALL

from Emma Lane 

     It’s that time of year again. Nothing is more refreshing than a vivid blue sky accented by fiery leaves of the hard woods, yellows of the aspens and some maples, and various reds of the underbrush. Many shades of orange and yellow are accented by the dark greens of spruce and pines. Autumn is foliage showing off and we love it. It’s nature’s last hurrah before the settling of winter time and rest.

   

 The flower gardens are looking a bit seedy (they have cause as they are making next year’s seeds.) Have your Hibiscus, Rose of Sharon, Obedience Plant finished? Sunflowers are nodding their heavy heads with birds and rodents feasting on the bounty of oil rich seeds. For relief we turn to a plant we nicknamed, MUM, but it is so not mum as it speaks with rich fall colors on a plant that stays tidy and easily tucked into existing gardens. Chrysanthemum has been shortened to mum; the real name almost forgotten. 

      Are mums perennial? Do they survive the freezing temps and come back next year?

The answer is . . . maybe. Indeed, the plant is cold hardy at least to agricultural zone 4/5. So why have so many gardeners been disappointed when the mums succumb to the cold? Might be from too much love? Actually, mums are fairly tough plants that need little attention to thrive. The problem is a shallow root system. Simply put, it cannot stay in the ground during frost heaves which come and go with a changing temperature. 

     Give it up. You aren’t about to run out every time a warm day and a frost freeze night happens. It’s probably many more nights than you suspect. Mulch is the best remedy. A good mulch will cut down on the possibility of the shallow rooted plant being thrust out of the ground and left high and dry to die.

      Two other remedies: Stick a pot or two of your favorite colors in a corner of the garage and give a sip of water occasionally. It might work; worth a try. Next is treat the low-cost mum plant like an annual and don’t worry about it. Just buy new next year.

      I’ve done all of the above with various successes. I refuse to give up new and different colors so I buy every year. I, also, cover my favorite yellows with solid mulch and try to remember to trim until the 4^th of July. (Otherwise they grow leggie and unattractive.) I’ve been known to pot up an unusual color I want to try and save and tuck it into a corner of the garage. It works maybe half the time. I don’t get upset with failures, as I remember mums are not expensive and I can replace them as autumn approaches. It’s a lovely plant; indulge and enjoy.

Here's a glimpse into mynew Cozy Mystery Release, MURDER AT THE LOOKOUT. It is 4^TH in the Detective Kevin Fowler series. 

When is it not fun to be a blond? 

What happens when a blond beauty hits town like a tornado stirring up memories and causing turmoil? Detective Kevin Fowler and his wife, the former Beverly Hampton, owner of the local newspaper, are settling into blissful married life. Although Beverly is sanguine over the demand on Kevin’s time by the good people of Hubbard, she is more than dubious when his duties include the escort of a drop-dead gorgeous female from his past.

There is some concern over the persistent vandalism of residential mailboxes, but an infamous arsonist has decided peaceful but dull Hubbard would make a great place from which to operate. He brazenly locates down the block from the detective and his wife.

What bait and tackle shop in the village has a dual purpose? Kevin ponders why two goons have invaded town shooting at and attempting to kidnap and murder three women. A state patrolman, aptly nick named Rooster, teases Fowler at the riotous scene of a traffic accident where the press, not the police, wins the day.

Another mystery and adventure with a satisfying ending unfolds in peaceful Hubbard, New York, small-town Americana, where Detective Kevin Fowler keeps an ever-vigilant watch.

Amazon Buy Link

Emma Lane is a gifted author who writes cozy mysteries as Janis Lane, Regency as Emma, and spice as Sunny Lane. 

She lives in Western New York where winter is snowy, spring arrives with rave reviews, summer days are long and velvet, and fall leaves are riotous in color. At long last she enjoys the perfect bow window for her desk where she is treated to a year-round panoramic view of nature. Her computer opens up a fourth fascinating window to the world. Her patient husband is always available to help with a plot twist and encourage Emma to never quit. Her day job is working with flowers at Herbtique and Plant Nursery, the nursery she and her son own. 

Look for information about writing and plants on Emma's new website. Leave a comment or a gardening question and put a smile on Emma's face.

Stay connected to Emma on Facebook and Twitter. Be sure to check out the things that make Emma smile on Pinterest.