Lunch is Ready!

The incredible edible egg makes a perfect salad to spread across your favorite bread for a delicious sandwich served with sliced avocado, chips, dill pickles, and your favorite soft drink. Now if you want to fancy things up for a summer lunch or dinner, egg salad works great for Stuffed Tomatoes. Serve with croissants, seedless green grapes, a small wedge of sharp cheddar cheese, and crisp white wine.

TOMATOES STUFFED with EGG SALAD
4 large eggs
2 ripe tomatoes
Mayonnaise to taste
¼ tsp. thyme
¼ tsp. marjoram
Lettuce leaves

Set eggs on the counter at least two hours before cooking. They are more tender when cooked if they are close to room temperature.

Lay eggs in a small saucepan, cover with water, add a lid. Bring to a full boil over medium heat. Turn off heat, leave covered, and set timer for 8 minutes. This method also keeps the eggs tender.

In the meantime, cut off a little more than the stem section of the tomatoes. Slice a very thin piece from the bottom so the tomato sits upright after it is stuffed. Scoop out the seeds and some of the pulp. Turn upside down on a paper towel to drain excess water.

Empty the hot water from the saucepan when eggs are done cooking. Add cold water and immediately peel the eggs. The simplest way is to crack both ends on your sink edge. Roll the egg along a hard surface while you apply pressure, but not hard enough to split the cooked egg, you only want to loosen the membrane from the white. The shell should come off easily. This procedure takes a little practice but it’s worth it.

Be sure to rinse the peeled egg to eliminate any bits of shell that may adhere. Lay egg on a paper towel to air dry.

When the eggs are cool, chop them into a small bowl. Don’t make the chop fine. You want to see chunks of white in your salad. Stir in just enough mayonnaise to moisten the eggs to the consistency you like. Go easy so as not to overdo. The eggs should be coated but not swamped.

Stir in thyme and marjoram. Cover with cling wrap and then store in the refrigerator until ready to serve.

When the time comes, fill tomatoes with egg salad, mound a little, and then set them aside. Place a lettuce leaf on each plate to hold the filled tomato in place. Arrange the other foods on the plate, serve, and enjoy!

This recipe serves two.

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

Sloane

BREAKFAST IS SERVED

Some people claim breakfast is the most important meal of the day. I believe that’s true, but it doesn’t mean you have to stuff yourself with mountains of borderline healthy food. This menu is satisfying, delicious and won’t cause a coronary. For a more festive morning or brunch add Mimosas. The recipes are gauged for two people so you need to adjust the amounts if you are serving more.

Serve with Fresh Fruit Salad, Croissants or Fresh Rolls, Jam or Jelly,
Orange Juice, and Coffee, Tea, or Milk

Scrambled Eggs with Feta and Chives

4 large eggs
2 tbsp. feta cheese, crumbled
Freshly ground pepper to taste
1 tbsp. butter, you may need a little more
2 tbsp. fresh chives or 1 tbsp. dried

Crack eggs into a medium-sized bowl. Scramble well with a fork.

Stir in the feta and pepper.

Add butter to a medium-sized frying pan. Melt over medium heat. Pour in egg mixture and then carefully scramble. Be sure to flip the eggs so the cheese melts.

Sprinkle on the chives. Heat through and then serve.

Fresh Fruit Salad
1 apple, cored and sliced
1 pear, sliced
1 banana, peeled and sliced
Lemon juice
1 kiwi, peeled and sliced
10 seedless red grapes, cut in half
Small handful blueberries
Small handful raspberries

In a glass serving bowl, combine the apple, pear, and banana. Sprinkle with lemon juice to prevent the fruit from turning brown. Gently stir. Add in the remaining fruit.

Cover with plastic wrap then set in the refrigerator to chill until time to serve.

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

Sloane

COMING SOON
to a kitchen near you

Book 2 in the

Meals to Make Together series

Starry summer nights are ripe for romance and dining al fresco. Enhance the mood with Romantic Meals to dine al Fresco, candles, wine, and your favorite music. Fire up your grill and share a romantic dinner with your someone special. Then let the night take you away.

Create 45 delicious and complete meals for two that can be cooked on your grill or stove. No exotic or expensive ingredients needed. These 103 recipes use everyday products already in your kitchen cabinets. Increasing the dinners is a snap for those fun nights friends or family join you.

Romantic Meals to dine al Fresco, Book 2 in the Meals to Make Together series, is an ideal gift for a hostess, bridal shower, anniversary, or the couple who crave a fresh flavor in their lives.

Be a Little Devilish

with Dominique Eastwick and her delicious luncheon treat.

DOM’S DEVILED EGG SALAD

6 hard-boiled eggs, peeled and roughly chopped
4 tbsp. mayonnaise (Dukes is the only kind for our home)
1 tsp. mustard
2 tsp. fresh lemon juice, Real Lemon works too
1 pinch dill weed
Himalayan Pink Salt to taste
Pepper to taste
Sprinkle of paprika
Chives, snipped - optional

Set eggs in a saucepan, cover with water and a lid. Bring pan to a boil on medium heat. Boil for 5 – 6 minutes. Drain and rinse in cold water before you peel the eggs.

While they are cooling mix mayo, mustard, lemon juice, dill weed, salt and pepper in a medium-sized bowl.

Chop, dice, or slice eggs and then gently mix into the other ingredients. Sprinkle with a little paprika. Cover with plastic wrap and store in the fridge until ready to serve.

Serve on toast, bread, or crackers.

Enjoy!

Here's a little from one of my romantic erotica books for your reading pleasure.

Love doesn’t come easy and sometimes when it does come it isn’t strong enough to weather the storm. That is what Jonathon Edward Railey, Eighth Viscount of Aunton, found out the hard way. With his burden of family debt and eight younger brothers to feed, what woman would stick around?

Miss Isabel Hathaway might have loved the viscount once, but she would be damned if she would allow him to marry her for her money. Better to have never loved at all then to have him bought.

When fate throws them together again, will the love they once had be enough to see them through a new storm? Or are they destined to a life of want and heartbreak?

AMAZON BUY LINK

Award-Winning author Dominique Eastwick currently calls North Carolina home with her husband, two children, one crazy lab and one lazy cat. Dominique spent much of her early life moving from state to state as a Navy Brat. Because of that, traveling is one of her favorite pastimes. When not writing you can find Dominique with her second love…her camera.

Learn more about Dominique Eastwick on her website, blog, and Amazon author page. Be sure to join her Newsletter for up to the minute info on new releases, contests, and more.

Stay connected on Twitter, Tublr, and Pinterest.

BRUNCH IS SERVED

from Sharon Ledwith

Want a fun twist the next time you’re serving up brunch at home or at your holiday getaway? This easy recipe serves eight, and takes a total time of thirty minutes to prepare and cook. Not a bad investment to put together a meal worthy of a five-star restaurant.

Lip-Smacking Grilled Red Pepper Egg Cups

4 large red peppers, halved lengthwise, seeded, deveined
2 tbsp. (30 mL) olive oil
⅓ cup (30 mL) smokey-style barbecue sauce (Experiment with different flavors)
8 slices Edam cheese (We use Havarti herb and garlic)
8 eggs
¼ tsp. (1 mL) salt
¼ tsp. (1 mL) black pepper
2 tbsp. (30 mL) cilantro, chopped fine (optional)
Preheat outdoor grill to medium-high.
Toss peppers with oil in a medium-sized bowl. Brush insides of peppers with barbecue sauce. Place cut sides down on grill. Cook 4 to 5 minutes, or until lightly charred and slightly softened. Remove from grill.

Place a cheese slice inside each pepper half, pressing cheese against sides.

Crack an egg into each pepper cup. Season with salt and pepper.

Reduce heat to medium. Place peppers on grill over indirect heat. Close lid.

Cook 15 to 20 minutes, or until whites are just set and yolks are still soft, or to desired doneness.

Sprinkle with cilantro and serve.

Fried Potatoes
1 small Idaho potato per person, baked
1 tbsp. butter per potato
1 small onion, chopped fine
Salt and pepper to taste

Peel and slice potatoes when cool enough to handle. Set aside in a small bowl.

Melt butter in medium-sized frying pan over medium heat. Add onions. Sauté until onions are translucent, about 5 minutes. Adjust heat so onions don’t burn.

Gently stir in potatoes. Season with salt and pepper. Cook about 20 minutes or until browned.

Once the dishes are washed and put away, I’m sure you’ll be ready to escape to your favorite spot for some quiet time. Why not relax with one of my books? May I suggest a nostalgic visit to Fairy Falls? Just remember to breathe in the sights, smells, tastes, and sounds of the settings. Experience life along with my characters in their world.

Fairy Falls was bores-ville from the get-go. Then the animals started talking...

The Fairy Falls Animal Shelter is in trouble. Money trouble. It’s up to an old calico cat named Whiskey—a shelter cat who has mastered the skill of observation—to find a new human pack leader so that their home will be saved. With the help of Nobel, the leader of the shelter dogs, the animals set out to use the ancient skill of telepathy to contact any human who bothers to listen to them. Unfortunately for fifteen-year-old Meagan Walsh, she hears them, loud and clear.

Forced to live with her Aunt Izzy in the safe and quiet town of Fairy Falls, Meagan is caught stealing and is sentenced to do community hours at the animal shelter where her aunt works. Realizing Meagan can hear her, Whiskey realizes that Meagan just might have the pack leader qualities necessary to save the animals. Avoiding Whiskey and the rest of shelter animals becomes impossible for Meagan, so she finally gives in and promises to help them. Meagan, along with her newfound friends, Reid Robertson and Natalie Knight, discover that someone in Fairy Falls is not only out to destroy the shelter, but the animals as well. Can Meagan convince her aunt and co-workers that the animals are in danger? If she fails, then all the animals’ voices will be silenced forever.

BUY LINKS

Amazon Kindle - Amazon Paperback - Barnes & Noble 

Mirror World Publishing ebook
Mirror World Publishing Paperback

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, Google+, 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.

MAKE SUNDAY MORNING SPECIAL

with this delicious and easy make-ahead meal. Serve with mini croissants or French bread, butter and jelly. Hash browns and fruit salad are nice accompaniments. Mimosas are a lovely drink to top off your breakfast/brunch.

Breakfast Soufflé
1 pound ham, bacon, or breakfast sausage
9 eggs, lightly beaten
3 cups milk
1 tsp. dry mustard
Diced green, red, and/or yellow pepper to taste
4 – 1 inch slices Vienna or French bread, cubed
½ pound sharp cheddar cheese, grated
½ pound Swiss or Gruyere cheese, or a combination of the two grated
Diced onion to taste
Freshly ground black pepper to taste

Preheat oven to 350°F.

Dice the ham or bacon. If you use ham, set aside in the bowl you choose for the eggs. Fry bacon to the crispness you prefer. If you use breakfast sausage, fry the meat until no longer pink. Be sure to break up any clumps. Drain the meat in a colander while you continue to prepare the soufflé.

Add all ingredients, but the bread, to the eggs. Stir well.

Stir in bread.

Pour mixture into an ungreased 9x13 inch glass dish. Bake for 1 hour or until a knife inserted in the center has no egg cling to it.

This dish can be assembled a one or two days ahead of time. Allow the soufflé to sit on your counter 1 – 2 hours before you bake it.

Leftovers are excellent from the microwave.

May you enjoy all the days of your life around a well laden table!

Sloane Taylor
Twitter
Amazon Author Page

DELICIOUS and VERSATILE - the INCREDIBLE OMELET

Omelets are delicious for breakfast with croissants, jam, sausage and perhaps a mimosa on special occasions. Dress them up with French bread, butter, fruit salad, and iced tea for a refreshing lunch. And nothing is better on a hot summer night than an omelet with sautéed broccoli, sliced tomato, and a cool glass of white wine. Give them a try and then tell me which one is your favorite.

Photo by zole4

A PERFECT OMELET
1½ tbsp. butter
2 tbsp. onion, coarsely chopped
2 large eggs
Freshly ground pepper to taste
Pinch of ground thyme
Small handful extra sharp cheddar cheese, shredded
Small handful aged Swiss cheese, shredded
Chives or parsley, optional

Preheat oven to 220°F.

Use an 8-inch, non-stick skillet, to melt butter over medium heat. Add onion and sauté until translucent. Shuffle the pan often so the onion doesn’t burn

Turn the heat to almost medium-high. Whisk together eggs, pepper, and thyme, then pour into the hot pan. Gently swirl the pan to prevent the eggs from sticking. As they set, carefully lift the edges to allow raw egg to flow onto the hot pan.

Sprinkle the cheeses evenly across the eggs. Flip one side of the omelet over the other to make a half-moon. Slide onto a plate and set in the oven while you prepare more omelets.

The finished omelet will be a nice yellow color with the cheese melted. Sometimes they will have browned a bit. Don’t worry; this does not affect the delicate taste. Sprinkle with the chives or parsley and serve.

An added treat is a handful of chopped ham strewn across the egg mixture right before you sprinkle on the cheese.

May you enjoy all the days of your life around a well laden table!

Sloane Taylor
Twitter
Amazon Author Page

BREAKFAST IS READY!

Multi-published and multi-genre author Vonnie Hughes steps away from her keyboard to bring us a delicious dish that works for breakfast and for lunch. The kitchen is all yours, Vonnie!

Broccoli Frittata
2 cups broccoli florets
4 eggs (yeah, I know. 4!! But that's the way to make it work)
1 cup milk
1 packet of thick vegetable soup (Maggi or whatever brand)
1/3 cup grated tasty cheese

Preheat oven to 180°C or 350°F

Put broccoli into a greased quiche dish or even a shallow ovenproof dish.

Beat eggs with the milk and soup mix. Pour over the broccoli.

Sprinkle the cheese on top.

Bake for 40 minutes.

Serves 4

Pour yourself an after breakfast mimosa and then relax with my latest romantic suspense. Here's a little to tease you into the mood.

Who can you trust if you can’t trust your own mother? Through the clammy fog, Celie Francis hears the chilling message. “I know who you are, Celie. I know where you live.” And in the terrifying aftermath she reconnects with her dysfunctional family in ways she had never imagined.

BLURB:
Abused and abandoned as a child, Célie Francis knows better than to trust anyone. But after she witnesses a murder, she's placed in the Unit "New Zealand's witness protection program" where she's expected to trust strangers with her life.

It's psychologist Brand Turner's job to ease witnesses into their new identities, not to protect them, but Célie stirs feelings in him that are far from professional. When it appears someone is leaking critical information that could endanger Célie, Brand will do anything to protect her. But first he has to convince her to trust him.

Adrift in a frightening world, Célie would like to believe the handsome psychologist is everything he seems, but as witnesses are murdered and danger swirls around them, Célie must decide "can she trust Brand with her life?　


Please click a vendor's name to read more from Lethal Refuge The Wild Rose Press and Amazon.

Vonnie Hughes is a multi-published author in both Regency books and contemporary suspense. She loves the intricacies of the social rules of the Regency period and the far-ranging consequences of the Napoleonic Code. And with suspense she has free rein to explore forensic matters and the strong convolutions of the human mind. Like many writers, some days she hates the whole process, but somehow she just cannot let it go.

Vonnie was born in New Zealand, but she and her husband now live happily in Australia. If you visit Hamilton Gardens in New Zealand be sure to stroll through the Japanese Garden. These is a bronze plaque engraved with a haiku describing the peacefulness of that environment. The poem was written by Vonnie.

Learn more about Vonnie Hughes on her website and blog. Stay connected on Facebook and Goodreads.

Eggs Not Quite Benedict

I'm delighted to have author James Hartley in the kitchen preparing a new twist on an old recipe. The stove is all yours, Jim.

Hi Sloane. Thanks for having me out and giving me full rein. Now tie on your apron and let's get cooking!

Everyone has heard of Eggs Benedict, that pearl of the Breakfast Brunch, but has anyone ever tried to make them? No way! First, they call for poached eggs, and who knows how to do that? Fried eggs, fine, but poached? And Hollandaise Sauce, well, real chefs know how to make that, but I don't think you can go down to the local grocery store and buy a jar of it, nope. So let's think of something else.

Suppose we settle for the eggs fried, then scrounge around in the fridge for some other kind of sauce. Like, maybe, spaghetti sauce. That's Italian, so we're going to call this one:


Eggs Benedito
1 English Muffin
Butter or margarine for muffin
2 slices Canadian Bacon (optional)
2 eggs
2-4 tbsp. spaghetti sauce (leftover is OK)
2-4 tbsp. ground or shredded Parmesan (or other Italian) cheese

Split and toast English muffin, spread with butter or margarine.

Lightly fry Canadian Bacon (if using it), place one slice on each half of muffin.

Fry eggs, over medium, then place one on each half of muffin. Top eggs with spaghetti sauce and cheese.

Serves one.

But then one day we were out of spaghetti sauce. A little more scrounging yielded a jar of Salsa, well, that sounded good. Being on the Mexican side, this one gets the name:

Eggs Bandito
1 English Muffin
Butter or margarine for muffin
2 slices Canadian Bacon (optional)
2 eggs
2-4 tbsp. Salsa (Mild, medium, or hot, your choice)

Split and toast English muffin, spread with butter or margarine.

Lightly fry Canadian Bacon (if using it), place one slice on each half of muffin.

Fry eggs, over medium, then place one on each half of muffin. Top eggs with Salsa.

Serves one.

A good book is perfect with a good breakfast. Here's a little from Jim's speculative fiction book for your reading pleasure.

Stories from one end of the universe to the other, and off into the realm of Faerie, too.

A collection of Fantasy and SF short stories. Space travel, time travel, aliens. Witches, wizards, ghosts, vampires. Oh, yes, and a bit of a look at what happens when the paranormal impinges on high school romance.

To read an excerpt from Worlds Away and Worlds Aweird please click here.

James Hartley is a former computer programmer. Originally from northern New Jersey, he now lives in sunny central Florida. He has published a fantasy novel, "Teen Angel," and stories in Illusion's Transmitter, Written Word Online, Clonepod, Every Day Fiction, Lorelei Signal, Beyond Centauri, Raygun Revival, and the "Desolate Places", "Strange Mysteries", "Book of Exodi" and "Christmas in Outer Space" anthologies.

He is currently working on a new novel. He is a member of IWOFA and the Dark Fiction Guild.

Learn more about James Hartley on his website and blog.

It’s Wednesday, so What’s Cooking? Breakfast

After a busy week with breakfast on the run, the weekends are a perfect time to treat yourself to a leisurely morning meal. Grab your favorite newspaper or, preferably, your soul mate and enjoy!

Breakfast Frittata
Hash Brown Potatoes
Fruit Salad
Italian Bread with Butter
Mimosas

Breakfast Frittata
4 strips bacon diced
¼ lb ham diced - leftover from a ham steak is good
1 tbsp. onion chopped
½ tbsp. olive oil
1 tbsp. and ½ tbsp. butter
4 large eggs
Fresh ground pepper to taste
3 slices provolone cheese torn into pieces
Fresh grated parmesan cheese

Preheat oven to 350F

In a medium frying pan, fry bacon pieces until almost done. Drain in a colander.

Add olive oil to the same frying pan and 1 tbsp. butter. Over medium heat, melt while swirling pan to coat sides. Add ham and onion. Sauté until the excess moisture from the ham is removed, about 2-3 minutes.

Whisk eggs well in a bowl. Break off bits of the remaining butter and drop into the eggs. Add pepper and whisk again. Pour eggs into hot skillet, then stir gently to distribute ham evenly. Top with bacon. As the edges cook, gently lift them and tip pan to allow raw mixture to flow beneath. Continue cooking until eggs begin to set.

Place frying pan in hot oven about 3-4 minutes to complete cooking. Remove pan and scatter provolone cheese across the top of frittata. Grate parmesan over the frittata. Return to the oven until provolone is melted.

To serve cut into wedges like a pie.

Serves 2

Hash Brown Potatoes

I admit I make the worst from scratch hash browns in the world. After years of trying, I finally gave up. The best brand we’ve found is Mr. Dee’s. They fry up quick and crisp without oil. A little pepper sprinkled on each side as the cook is great. If you don’t have it in your area, then use any frozen or fresh brand and follow the package directions.

Fruit Salad
1 pear sliced
1 banana peeled and sliced
Lemon juice
15 red grapes cut in half
1 kiwi peeled and diced


In a glass bowl, combine the pear and banana. Sprinkle with lemon juice to prevent them from turning brown. Gently, add in the grapes and kiwi.

To serve, spoon the fruit salad into pretty dishes.

This can be prepared first and set in the refrigerator to chill.

Mimosas
1 bottle Cook’s Grand Reserve Champagne or Korbel Brut Champagne chilled
Orange juice
Stemmed glasses

Fill the glass half full with champagne. Pour in orange juice. Do no stir. The juice will mix into the champagne nicely.

I’ll be back Friday with another addition to So You Want To Be An Author. Until then…

Happy Cooking!

Sloane Taylor
www.sloanetaylor.com