MOUTHWATERING GOODNESS IN A BOWL

From Sharon Ledwith

Life is unpredictable, right? So, why not take an ordinary minestrone soup full of fresh, wholesome vegetables, and make it a classic, by adding an additional layer of flavor with tender, juicy chicken? I’ve enjoyed a few variations of minestrone soup throughout the years, but this version takes your taste buds to a whole new level! With a prep time of 20 minutes and cook time of 35 minutes for a total of 55 minutes, you can create a tasty new meal to feed your family or friends in under an hour. Add a fresh side salad, bread to dip, and wine to sip, and you’ve got the makings of a traditional Italian supper without living your country or home. Cin cin!

Classic Chicken Minestrone Soup

4 tbsp. olive oil, divided

½ lb. skinless, boneless chicken breast, cut into bite-sized pieces

1 cup chopped onion

2 cloves garlic, minced

½ cup sliced carrot

½ cup chopped celery

5 cups chicken stock (or beef stock if you prefer)

1 (14.5 oz.) can of diced tomatoes with basil, garlic, and oregano

1(15.5 oz.) can cannellini beans, drained and rinsed

1 (15.5 oz.) can kidney beans, drained and rinsed

1 (6 oz.) can tomato paste

1 small zucchini, quartered lengthwise and cut into ½ inch slices

½ cup frozen cut green beans

1 tsp. Italian seasoning

½ cup ditalini pasta

Salt and freshly ground pepper to taste

⅓ cup grated Parmesan cheese, or more to taste (optional)

2 tsp. chopped fresh parsley

Heat 2 tablespoons olive oil in a large pot over medium heat. Add chicken to pot, and sauté just until lightly browned, about 3 minutes. Remove chicken from pot; set aside.

Heat remaining 2 tablespoons olive oil in the pot; add onions and cook until translucent, about 3 minutes. Stir in garlic; cook until fragrant, about 30 seconds. Add carrots and celery; cook for 5 minutes, stirring occasionally.

Reduce heat to medium-low; stir in chicken stock, diced tomatoes, cannellini beans, kidney beans, tomato paste, zucchini, green beans, Italian seasoning. Simmer, covered, for 15 minutes.

Stir in chicken and ditalini pasta and cook until pasta is tender yet firm to the bite, about 8 minutes. Season to taste with salt and black pepper. If soup is too thick, add a little water or stock. Garnish each bowl with Parmesan and parsley.

There you have it! A new twist on an old-world classic. Once the dishes are done and family has dispersed from the kitchen, take a little me-time for yourself. Top up your wine glass, then head to the closest couch, and crack open one of my books. May I suggest a visit to mysterious Fairy Falls, or if you’re feeling really adventurous, a trip back in time with The Last Timekeepers? Whichever you choose, I guarantee either series will take you on a journey far away from the unpredictability of life. Salute!

Here's a glimpse of the premises of both my young adult series.

The Last Timekeepers Time Travel Adventures

Chosen by an Atlantean Magus to be Timekeepers—legendary time travelers sworn to keep history safe from the evil Belial—five classmates are sent into the past to restore balance, and bring order back into the world, one mission at a time.

Children are the keys to our future. And now, children are the only hope for our past.

Mysterious Tales from Fairy Falls Teen Psychic Mysteries

Imagine a teenager possessing a psychic ability and struggling to cope with its freakish power. There’s no hope for a normal life, and no one who understands. Now, imagine being uprooted and forced to live in a small tourist town where nothing much ever happens. It’s bores-ville from the get-go. Until mysterious things start to happen.

Welcome to Fairy Falls. Expect the unexpected.

The Last Timekeepers Time Travel Adventure Series:

The Last Timekeepers and the Noble Slave, Book #3

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

The Last Timekeepers and the Dark Secret, Book #2 Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

The Last Timekeepers and the Arch of Atlantis, Book #1 Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Blackflies and Blueberries, Book Two Buy Links:

MIRROR WORLD PUBLISHING ׀ AMAZON ׀ BARNES & NOBLE ׀

Sharon Ledwith is the author of the middle-grade/young adult time travel adventure series, THE LAST TIMEKEEPERS, and the award-winning teen psychic mystery series, MYSTERIOUS TALES FROM FAIRY FALLS. When not writing, reading, researching, or revising, she enjoys anything arcane, ancient mysteries, and single malt scotch. Sharon lives a serene, yet busy life in a southern tourist region of Ontario, Canada, with her spoiled hubby, and a moody calico cat.

Learn more about Sharon Ledwith on her WEBSITE and BLOG. Look up her AMAZON AUTHOR page for a list of current books. Stay connected on FACEBOOK, TWITTER, PINTEREST, LINKEDIN, INSTAGRAM, and GOODREADS.

BONUS: Download the free PDF short story The Terrible, Mighty Crystal HERE

 

 

 

A Taste of Eastern Europe

From Stella May

Borscht is the most famous Ukrainian dish. It is kind of a sour soup common for Eastern Europe. It is low on calories, full of vitamins and minerals, and can be served hot or cold. And you can keep it in your refrigerator for several days. The flavor will only improve. Serve crusty rye bread and butter to complete a terrific dinner or lunch.

There are literally hundreds of different recipes for borscht. Here is my family’s favorite version. I hope you like it too.

BORSCHT

1 medium carrot, thinly sliced

1 bell pepper, thinly sliced (optional)

2 medium potatoes, cut into small cubes

1 celery stalk, diced (optional)

1 can diced tomatoes, drained

5 cups low-sodium chicken broth or vegetable stock

3 bay leaves

2 tbsp. fresh dill, minced, or 1 tsp. dried

2 medium beets, washed, peeled and shredded

1 small head cabbage, thinly sliced

salt/ pepper to taste

dill for serving

sour cream for serving 

Arrange the ingredients listed above through the fresh dill into a large pot and bring to a boil.

Reduce the heat, add beets and cabbage. Let simmer until the vegetables are tender. Stir occasionally.

When the soup is almost done, add salt and pepper.

Serve with additional dill and sour cream.

Enjoy!

Here is a little from my latest time travel romance for your reading pleasure.

The only way to save their future is risk a journey back to her past.

Time is running out. The message rings in Abby Coleman’s head as clear as the chime of the grandfather clock, her time portal on Amelia Island. Her instincts scream that she must move. Act. But where? And why? 

Through she leaped forward a century in time to live an independent life, she reluctantly admits she needs Alex, the insufferable thorn in her side who had the audacity to make her hope. Dream. Yearn.

Alex is through waiting for Abby to come to her senses. And to his complete surprise, the maddening, beautiful woman admits she loves him. Yet to his everlasting frustration, she refuses to marry until she solves her mystery. 

In a blinding flash of light, the portal spits out a desperate, heavily pregnant Nika, and the reason becomes all too clear. With Abby missing from her own time, Eli stands accused of her murder. The only way to clear his name is for Abby to go where Alex can’t follow—back through the portal. And one passionate night together may be all they’ll ever have.

AMAZON BUY LINK E-BOOK    

AMAZON BUY LINK PAPERBACK

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 as well as time travel romance. She is the author of 'Till Time Do Us Part, Book 1 in her Upon a Time series, and the stand-alone book Rhapsody in Dreams. Love and family are two cornerstones of her stories and 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.

WINTER WARM UP

by Helen Carpenter

Some like it hot, some like it cold, some like it in a pot nine days old. Remember the Mother Goose “pease porridge” rhyme? While today we may think of porridge as cereal, in the sixteenth century, “porridge” was a derivation of “pottage” or “potage” meaning cooking pot. “Chowder” also comes from the word pot, via the French “cauldron.”

However you like your soup—hot, cold, or nine days old—combining savory ingredients in a pot and letting the flavors mingle is a time-tested menu favorite.

But what if you want your soup NOW? Well, you’re our kind of person, and we have just the recipe for you. Using already cooked ingredients makes this soup a quick lunch, ready in twenty minutes or less.

Corny Ham Chowder

1 cup milk
1 can cream style sweet corn
1½ cups cooked ham, cut into chunks
1½ cups cooked potatoes, drained and cut into chunks (canned works too)
1 tsp. onion powder
1 cup (4 oz) sharp cheddar cheese, shredded
Green onion or scallion slivers (optional)
Salt or chicken bouillon to taste

Mix milk, corn, ham, and potatoes in medium pot. Cook, be sure to stir occasionally until heated through.

Add cheese. Cover pot and let cheese melt completely.

Serve with a chunk of hearty bread.

Bonus Goodness:
Crave added richness? Substitute ½ cup of cream for ½ of the milk.

Are you a vegetable fan? Toss in the veggie of your choice, either frozen or fresh. We like frozen carrots for the added color—and the nutrition too of course.

No ham? Smoked sausage is a nice substitute.

Bland potatoes? Mix in sweet pickle juice. A teaspoon gives the soup zing.

Need more soup? Add more stuff. The converse works too.

Fighting off vampires? Switch out the regular salt for a teaspoon of garlic salt. If you have a bad infestation, add ½ teaspoon crushed garlic to the soup and serve with a wood spoon.

Once upon a time there was a mother/daughter author dup named Helen and Lorri, who wrote as HL Carpenter. the Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-If, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.

Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years and appreciates every day, especially those without hurricanes.

Stay connected on her blog and Facebook.

SOUPING UP THE CHICKEN

by Helen Carpenter

We're good eggs here in Carpenter Country, and we subscribe to the waste-not philosophy of life. In our kitchen, one cooked chicken results in multiple meals, including delicious homemade chicken soup.

For this soup recipe, we began with a chicken slow cooked in the crockpot. Once the chicken was cooked and the initial chicken-and-vegetable-and-potato meal eaten, we separated the remaining meat from the bones. We used the darker chicken meat in the soup, and the white-meat portions in chicken salad, chicken potpie, and chicken sandwiches.

Then we got out our soup pot and put together this stovetop soup. For extra flavor, when we filled the pot with water, we added a few spoonsful of the drippings collected in the crockpot as the chicken cooked.

Note that this recipe works exactly the same if you prefer to roast your chicken in the oven.

Here's our souped-up video. The full recipe follows below.



CHICKEN SOUP CARPENTER STYLE
Chicken trimmings (bones and skin) from fully cooked chicken
Water (enough to cover the trimmings and fill the pot)
2-4 tbsp. pan drippings, depending on the size of your pot
2-4 cups fresh or frozen vegetables of your choice (we used frozen mixed)
1 tbsp. Italian seasoning
2 tsp. garlic salt (or regular salt if you prefer)
2 tsp. minced garlic
Dash black pepper
2 cups shredded chicken meat

Add chicken trimmings to pot.

Add enough water to cover the trimmings and fill the pot.

Add pan drippings.

Simmer on medium heat for 20 minutes.

Remove chicken trimmings from pot with strainer or slotted spoon and skim off any foam from the broth.

Add vegetables, seasonings, and shredded chicken to pot. Add additional water if necessary.

Simmer on medium heat for 20 minutes.

Serve hot with bread or crackers.

TIPS and TRICKS
Add a packet of chicken bouillon with the drippings to punch up the flavor.

For a thinner broth, leave out the vegetables (or cook them until they are very soft) and reduce the amount of shredded chicken. Use the broth in other recipes or serve in mugs.

To make chicken noodle soup, add noodles or pasta of your choice along with the vegetables.

Be creative with the spices. For instance, a dash of curry powder adds a unique flavor.

Once upon a time there was a mother/daughter author dup named Helen and Lorri, who wrote as HL Carpenter. the Carpenters worked from their studios in Carpenter Country, a magical place that, like their stories was unreal but not untrue. Then one day Lorri left her studio to explore the land of What-If, and like others who have lost a loved one the magical place lost much of its magic. But thanks to family, plus an amazing group of wordsmiths named Authors Moving Forward (AMF), the magic is slowly returning.

Helen Carpenter loves liking and sharing blog posts from other authors. She lives in Florida with her husband of many years and appreciates every day, especially those without hurricanes.

Stay connected on her blog and Facebook.

Life Biting at You?

There comes a time when everyone needs a little comfort food. Lovely hot soup with fresh bread and a glass of wine always does it for me. Maybe this recipe will do it for you, too.

Cream of Asparagus Soup

Photo Courtesy of Monovareni Pixabay

2 lbs. fresh asparagus
6 cups chicken stock
7 tbsp. butter
½ cup flour
3 tbsp. shallots or scallions, chopped fine
¼ cup dry sherry
2 egg yolks
¾ cup heavy cream
2 tbsp. butter, softened
White pepper to taste*

Slice off the asparagus tips and set aside. Trim off ¼ inch or so from the bottom ends of the stalks and discard. Chop the rest of the spears into ½ inch lengths.

Use a medium-sized saucepan to bring the chicken stock to a boil. Drop in the tips and lower temp to medium-low or soft boil. Cook tips until just tender, 5 – 8 minutes. Drain the stock into a bowl and spoon the tips into another one.

Melt 5 tablespoons of butter in a 4 -5 quart saucepan over moderate heat. Stir in the flour. Lower heat and cook, stirring constantly, for 2 minutes. Be careful not to let this roux brown or the soup will be bitter.

Remove pan from heat, let cool 30 seconds or so. Pour in stock. Stir constantly with a whisk to thoroughly blend the stock and roux. Return pan to moderate heat and stir until this soup base comes to a boil, thickens, and is smooth. Lower the temperature and simmer gently.

Melt 2 tablespoons of butter in a large skillet. When the foam subsides, stir in the stalks and shallots. Toss them in the butter over low heat for 4 minutes or so. You only want to soften them so don’t allow them to brown. Stir this mixture into the soup base, add sherry, and cook, stirring occasionally, for 15 minutes or until asparagus is tender.

Purée soup in a blender or food processor. Pour into a strainer set over the pot. Stir with a spoon or spatula to extract soup from the pulp. Discard pulp.

Whisk the egg yolks into the cream. Stir in 5 tablespoons of hot soup at a time until you’ve added about ¾ cup. Reverse the process and slowly whisk the now-warm mixture into the soup.**

Bring soup to a boil over medium-high heat. Boil 30 seconds, stirring constantly. Remove the pan from the heat. Stir in the softened butter 1 tablespoon at a time. Taste and season with pepper if necessary. Add the asparagus tips.

Serve from a tureen or in individual bowls.

This recipe makes 6 bowls.

*No need to buy white pepper if you don’t have it. Use black pepper only a little more as it is not as strong as white pepper.
**This may seem like extra work, but if you don’t do it the yolks and cream will curdle.

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

Sloane

SOUP'S ON!

 from Chris Pavesic 

My sister-in-law Breen loves to cook and occasionally works her magic in my kitchen. Just the other day she prepared one of our family favorites. We thoroughly enjoy a bowl or two during winter as lunch or dinner. For me the pepitas make this dish a hit. I love scooping them out one at a time with a spoonful of soup!

Roasted Butternut Squash Soup

4 lbs. butternut squash, peeled, seeded, and cut into 1-in. cubes

2 tbsp. olive oil

Salt and pepper to taste

2 tbsp. unsalted butter

1 onion, roughly chopped

8 cups chicken broth

1 tsp. dried thyme

Pepitas (Shelled pumpkin seeds)

Preheat oven to 400° F.

Place squash on baking sheets; avoid overcrowding.  Toss with olive oil, salt, and pepper.  Roast for 30 minutes.

Meanwhile, in a large Dutch oven over medium-low heat, melt the butter.  Add the onion and sauté until translucent, about 5 minutes.  Pour in the chicken broth and add thyme.  Bring to a boil. 

Remove the squash from the oven and add to the broth.  Simmer for 10 minutes.  Remove from heat.  Using a regular or immersion blender, puree the soup until smooth.  Serve warm.  Top with pepitas if desired.  

Why not read a good book while you enjoy your soup? May I suggest one of the books from my LitRPG series The Revelation Chronicles? 

In Starter Zone Cami kept herself and her younger sister Alby alive in a post-apocalyptic world, facing starvation, violence, and death on a daily basis. Caught by the military and forcefully inscribed, Cami manages to scam the system and they enter the Realms, a Virtual Reality world, as privileged Players rather than slaves. They experience a world of safety, plenty, and magical adventure.

In the Traveler's Zone magic, combat, gear scores, quests, and dungeons are all puzzles to be solved as Cami continues her epic quest to navigate the Realms and build a better life for her family. But an intrusion from her old life threatens everything she has gained and imperils the entire virtual world.

Time to play the game. 

Above the tree line floats an airship close to three hundred feet long with a slightly rounded wooden hull. Ropes attach the lower portion of the ship to an inflated balloon-like aspect, bright white in color with an identification symbol, a red bird with white-tipped feathers extended in flight, inside a round yellow circle in the center of the canvas. The deck is manned with archers and swordsmen. There are two sets of fore and aft catapults.

What I don’t see are cannons or any other type of a gun large enough to account for the sound of the explosion.

The ship pivots in the air, coming around to point directly at what looks like an oncoming flock of five large birds. Or creatures. They are too big and too strange looking to be birds. They drift closer, flapping their wings.

A moment passes before I realize that they are not creatures either. They are some sort of gliders. A person hangs below each set of the feathered wings, which flap and move with mechanical precision in a sky washed out by the morning sun.

The archers nock their arrows and aim at the flock.

The gliders draw in their wings and dive toward the deck, covering the distance in a few heartbeats. Most of the arrows fly uselessly past the attack force and fall like black rain from the sky. The archers aimed and released the volley too late.

The forward catapult releases a torrent of small rocks at the lead glider. It is a scatter-shot approach that proves effective. There are so many missiles that it is impossible to dodge them all.

But at the moment the stones strike, the other four let loose with fireballs. Spheres of crackling flame spring from their hands, glowing faintly at first and then with increasing brightness. The balls of fire shoot from their hands like bullets from a gun and fly toward the ship, exploding. Pieces bounce off the hull and fall to the ground, throwing hissing, burning globs of magic-fueled fire in all directions, setting everything they touch aflame. 

AMAZON BUY LINKS

Traveler's Zone

Starter Zone

Chris Pavesic is a fantasy author who lives in the Midwestern United States and loves Kona coffee, steampunk, fairy tales, and all types of speculative fiction. Between writing projects, Chris can most often be found reading, gaming, gardening, working on an endless list of DIY household projects, or hanging out with friends. 

Learn more about Chris on her website and blog. 

Stay connected on Facebook, Twitter, and her Amazon Author Page.

A Warm Welcome for Autumn

by Chris Pavesic

This recipe is hearty, delicious, and healthy. Hard to beat a trio like that. Add a crusty roll, salad, and your favorite beverage to create a superb lunch or dinner.

Kale and Butternut Squash Minestrone
1 tbsp. olive oil
¾ cup diced onion
½ cup thinly sliced celery
2 cups butternut squash, peeled (reserve rest of squash for another time) and cut into ½ inch cubes
1 can red kidney beans, rinsed and drained
1 can no-salt-added diced tomatoes
3 cups water
¾ tsp. dried rosemary
¼ tsp. salt or to taste
⅛ tsp. black pepper or to taste
2 cups coarsely chopped kale leaves (lightly packed) stems removed
4 tbsp. grated Parmesan cheese

Heat oil in soup pot/Dutch oven over medium-high heat. Add onion and celery; cook and stir 5 minutes or until onion is softened.

Stir in butternut squash, beans, tomatoes, water, rosemary, salt, and pepper in Dutch oven. Cover and bring to boil; reduce heat and simmer 30 minutes.

Add kale. Cover and cook 10 minutes or until tender.

Ladle soup into bowls and then sprinkle with cheese.

Why not read a good book while you enjoy your soup? May I suggest one of the books from my LitRPG series The Revelation Chronicles? ?

In Starter Zone Cami kept herself and her younger sister Alby alive in a post-apocalyptic world, facing starvation, violence, and death on a daily basis. Caught by the military and forcefully inscribed, Cami manages to scam the system and they enter the Realms, a Virtual Reality world, as privileged Players rather than slaves. They experience a world of safety, plenty, and magical adventure.

In the Traveler's Zone magic, combat, gear scores, quests, and dungeons are all puzzles to be solved as Cami continues her epic quest to navigate the Realms and build a better life for her family. But an intrusion from her old life threatens everything she has gained and imperils the entire virtual world.

Time to play the game.

Above the tree line floats an airship close to three hundred feet long with a slightly rounded wooden hull. Ropes attach the lower portion of the ship to an inflated balloon-like aspect, bright white in color with an identification symbol, a red bird with white-tipped feathers extended in flight, inside a round yellow circle in the center of the canvas. The deck is manned with archers and swordsmen. There are two sets of fore and aft catapults.

What I don’t see are cannons or any other type of a gun large enough to account for the sound of the explosion.

The ship pivots in the air, coming around to point directly at what looks like an oncoming flock of five large birds. Or creatures. They are too big and too strange looking to be birds. They drift closer, flapping their wings.

A moment passes before I realize that they are not creatures either. They are some sort of gliders. A person hangs below each set of the feathered wings, which flap and move with mechanical precision in a sky washed out by the morning sun.

The archers nock their arrows and aim at the flock.

The gliders draw in their wings and dive toward the deck, covering the distance in a few heartbeats. Most of the arrows fly uselessly past the attack force and fall like black rain from the sky. The archers aimed and released the volley too late.

The forward catapult releases a torrent of small rocks at the lead glider. It is a scatter-shot approach that proves effective. There are so many missiles that it is impossible to dodge them all.

But at the moment the stones strike, the other four let loose with fireballs. Spheres of crackling flame spring from their hands, glowing faintly at first and then with increasing brightness. The balls of fire shoot from their hands like bullets from a gun and fly toward the ship, exploding. Pieces bounce off the hull and fall to the ground, throwing hissing, burning globs of magic-fueled fire in all directions, setting everything they touch aflame.

AMAZON BUY LINK

SMASHWORDS BUY LINK

Want to learn more about The Revelation Chronicles? Click HERE for updates on this and the other series by Chris. Watch the video on YouTube.

Chris Pavesic is a fantasy author who lives in the Midwestern United States and loves Kona coffee, steampunk, fairy tales, and all types of speculative fiction. Between writing projects, Chris can most often be found reading, gaming, gardening, working on an endless list of DIY household projects, or hanging out with friends.

Learn more about Chris on her website and blog.

Stay connected on Facebook, Twitter, and her Amazon Author Page.

WARM and INIVITING

from Sharon Ledwith

Who doesn’t love a hearty bowl of soup, especially on those cold or rainy nights? Makes for a wonderful meal at the cottage when unexpected guests pop in, or in the comfort of your home if it’s just you and your significant other. Easy to prepare, this delightful Italian cuisine takes about an hour to prep and cook. Perfect for a weekend lunch, and plenty of leftovers for the week, serve with half a baguette, sliced and buttered, and ready to dip! Bon Appetit!

Stick-to-your-Ribs Minestrone Soup
2 tbsp. extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
2 stalks celery, diced
1 large carrot, diced
⅓ lb. green beans, trimmed and cut into ½ inch pieces (about 1½ cups)
1 tsp. dried oregano
1 tsp. dried basil
¾ tsp. salt
freshly ground pepper to taste
1 28-ounce can no-salt-added diced tomatoes
1 14-ounce can crushed tomatoes
6 cups low-sodium chicken broth
1 15-ounce can low-sodium kidney beans, drained and rinsed
1 cup elbow pasta
⅓ cup Parmesan cheese, finely grated
2 tbsp. fresh basil, chopped

Heat olive oil in a large pot over medium-high heat. Add onion and cook until translucent, about 4 minutes. Add garlic and cook 30 seconds. Add celery and carrot, and cook until they begin to soften, about 5 minutes. Stir in beans, dried oregano and basil, salt, and pepper; cook 3 more minutes.

Stir in diced and crushed tomatoes and chicken broth to the pot and bring to a boil. Reduce heat to medium-low and simmer 10 minutes. Stir in kidney beans and pasta. Cook until pasta and vegetables are tender, about 10 minutes. Ladle into bowls and top with the parmesan and chopped basil.

While you’re waiting for the minestrone soup to digest why not put your feet up and relax on the couch with a good book? 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, either series will transport you to another time and place, leaving the busyness of life far behind.

Here's a glimpse into one of the books from Mysterious Tales from Fairy Falls, my teen psychic mystery series.

The only witness left to testify against an unsolved crime in Fairy Falls isn’t a person…

City born and bred, Hart Stewart possesses the gift of psychometry—the psychic ability to discover facts about an event or person by touching inanimate objects associated with them. Since his mother’s death, seventeen-year-old Hart has endured homelessness, and has learned ways to keep his illiteracy under wraps. He eventually learns of a great-aunt living in Fairy Falls, and decides to leave the only life he’s ever known for an uncertain future.

Diana MacGregor lives in Fairy Falls. Her mother was a victim of a senseless murder. Only Diana’s unanswered questions and her grief keeps her going, until Hart finds her mother’s lost ring and becomes a witness to her murder.

Through Hart’s psychic power, Diana gains hope for justice. Their investigation leads them into the corrupt world threatening Fairy Falls. To secure the town’s future, Hart and Diana must join forces to uncover the shocking truth, or they risk losing the true essence of Fairy Falls forever.

AMAZON BUY LINK

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.

STAY TOASTY WARM

from Linda Lee Greene

Winter, and especially the high-holiday season that is winter’s centerpiece, brings with it for me an air of nostalgia, a wistfulness for the Thanksgiving Days of old, the days when at the end of a long country lane, the white square farmhouse of my maternal grandparents came into view, and within its walls my large family would soon gather around an immense table groaning with a homegrown Thanksgiving meal. With the elapsing of time, the torch has passed to my aunts and uncles, and then to the members of my generation. The work of keeping the traditions of our family alive and well continues to be handed down.

This past Thanksgiving my immediate family gathered at the home of my daughter, Elizabeth, the person who often as not, has hosted our celebration for several years. I am so grateful for the young people of my family, and for the time and space to hunker into the winter of my life, to gather my provisions, as well as to relax into my unbound hours and make the most of them.

Turkey and dressing, mashed potatoes and gravy, sweet potatoes, cranberries, and several other side dishes, sweetened at meal’s end with pumpkin pie and whipped cream, and a wide selection of additional heavenly desserts was our traditional fare. Last year, we broadened our menu with some new dishes. My contribution was a lovely ‘Farmhouse Cheese Soup’ laid at table as an appetizer. The recipe comes from Stacey Pirtle of ‘Southern Discourse,’ where it is described as “…oogey, gooey, goodness…a zesty comfort food even the pickiest eaters will enjoy.”

Savory Farmhouse Cheese Soup
1 stick (½ cup) butter
⅓ cup onion, diced
⅓ cup carrots, diced
⅓ cup celery, diced
1 tsp. garlic, minced
32 oz. chicken broth (I prefer the low-sodium brands)
½ cup roasted red peppers, diced
1 cup of Chardonnay, optional
6 cups sharp cheddar cheese, grated
6 cups of half-and-half
2 tsp. paprika
1½ tsp. fresh thyme, chopped
1 tsp. salt
1 tsp. white pepper
Bacon bits
French bread, small chunks

Melt butter in a large stockpot or automatic cooker over medium-low heat. Add onions, carrots, celery, and garlic. Cook until vegetables are translucent.

Add broth and peppers. Simmer about 5 minutes. Pour in Chardonnay and simmer for 10 to 15 minutes.

Add cheddar cheese, 1 cup at a time, and stir well after each cup until cheese is melted. Blend in half-and-half a little at a time, stirring continuously.

Stir in paprika, thyme, salt, and white pepper. Cook on very low heat for another 5 to 10 minutes, stirring every 2 to 3 minutes.

Sprinkle bacon bits on top of each savory bowl. Sprinkle on bread. Shredded chicken is a nice add-in. Enjoy!

While your soup is simmering how about a peek at my latest crime thriller?

Was it chance or destiny’s hand behind a man and a woman’s curious encounter at Caesars Palace in Las Vegas? The cards fold, their hearts open, and a match strikes, flames that sizzle their hearts and souls. Can they have the moon and the stars, too? Or is she too dangerous? Is he? Can their love withstand betrayal? Can it endure murder?

While the cards at Caesar’s Palace in Las Vegas fail to distract them from their troubled pasts, on the side, the actress and the gambler play a game of ‘will they won’t they’ romance. Meanwhile, an otherworldly hand also has a big stake in the game. Unexpected secrets unfold brimming with dangerous consequences, and finally, a strange brand of salvation.

Amid the seductions of Las Vegas, Nevada and an idyllic coffee plantation on Hawai’i’s Big Island, a sextet of opposites converge within a shared fate: a glamorous movie-star courting distractions from her troubled past; her shell-shocked bodyguards clutching handholds out of their hardscrabble lives; a dropout Hawaiian nuclear physicist gambling his way back home; a Navajo rancher seeking cleansing for harming Mother Earth; and from its lofty perch, the Hawaiian’s guardian spirit conjured as his pet raven, conducting this symphony of soul odysseys.

The Cast of Characters
Actress, Olivia Montoyo Simms escapes the shadow of her mother’s gruesome murder and the relentless demands of Hollywood and loses herself in the cards at Las Vegas casinos. But like hounds on the scent, the scandal tracks her. And true to her history, it shows up in the person of dashing Hawaiian gambler, Koa Kalua’i. Neither of them are strangers at taking risks and too often losing. Will they win in their chance at the moon this time?

In Hawaiian cosmology, Aumakuas are guardian spirits whom many believe to manifest in physical form. Koa Kalua’i knows the tenet to be true, because Raven has not only been his winged-pet since the earliest days of his childhood on his family’s coffee plantation on Hawaii’s Big Island, but also his Aumakua. They make a remarkable pair, dedicated to righting wrongs.

Born and raised in Las Vegas, and orphaned as little kids, twin brothers Nicholas and Tobias Plato grew up tough but tenderhearted, qualities they put to use as actress, Olivia Montoyo Simms’ bodyguards. Who knew that Nicholas would play such a pivotal role in Olivia’s life: her most trusted friend and guardian, and in the end, her savior?

Navajo rancher and computer geek, Sam Whitehorse uncovers a secret, terrorist stockpile of materiel burrowed in the side of one his people’s sacred mountains in Nevada. It is a threat that he and Las Vegas gambler, Koa Kalua’i must expose and eliminate, but potential government involvement in the matter complicates such an offensive. And why does actress, Olivia Montoyo Simms insert herself into the whole affair?

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Multi-award-winning author and artist Linda Lee Greene describes her life as a telescope that when trained on her past reveals how each piece of it, whether good or bad or in-between, was necessary in the unfoldment of her fine art and literary paths.

Greene moved from farm-girl to city-girl; dance instructor to wife, mother, and homemaker; divorcee to single-working-mom and adult-college-student; and interior designer to multi-award-winning artist and author, essayist, and blogger, it was decades of challenging life experiences and debilitating, chronic illness that gave birth to her dormant flair for art and writing. Greene was three days shy of her fifty-seventh birthday when her creative spirit took a strong hold.

She found her way to her lonely easel soon thereafter. Since then Greene has accepted commissions and displayed her artwork in shows and galleries in and around the USA. She is also a member of artist and writer associations.

Visit Linda at her online art gallery and join her on Facebook. Linda loves to hear from readers so feel free to email her.

Life Biting at You?

There comes a time when everyone needs a little comfort food. Lovely hot soup with fresh bread and a glass of wine always does it for me. Maybe this recipe will do it for you, too.

Cream of Asparagus Soup

Photo Courtesy of Monovareni Pixabay

2 lbs. fresh asparagus
6 cups chicken stock
7 tbsp. butter
½ cup flour
3 tbsp. shallots or scallions, chopped fine
¼ cup dry sherry
2 egg yolks
¾ cup heavy cream
2 tbsp. butter, softened
White pepper to taste*

Slice off the asparagus tips and set aside. Trim off ¼ inch or so from the bottom ends of the stalks and discard. Chop the rest of the spears into ½ inch lengths.

Use a medium-sized saucepan to bring the chicken stock to a boil. Drop in the tips and lower temp to medium-low or soft boil. Cook tips until just tender, 5 – 8 minutes. Drain the stock into a bowl and spoon the tips into another one.

Melt 5 tablespoons of butter in a 4 -5 quart saucepan over moderate heat. Stir in the flour. Lower heat and cook, stirring constantly, for 2 minutes. Be careful not to let this roux brown or the soup will be bitter.

Remove pan from heat, let cool 30 seconds or so. Pour in stock. Stir constantly with a whisk to thoroughly blend the stock and roux. Return pan to moderate heat and stir until this soup base comes to a boil, thickens, and is smooth. Lower the temperature and simmer gently.

Melt 2 tablespoons of butter in a large skillet. When the foam subsides, stir in the stalks and shallots. Toss them in the butter over low heat for 4 minutes or so. You only want to soften them so don’t allow them to brown. Stir this mixture into the soup base, add sherry, and cook, stirring occasionally, for 15 minutes or until asparagus is tender.

Purée soup in a blender or food processor. Pour into a strainer set over the pot. Stir with a spoon or spatula to extract soup from the pulp. Discard pulp.

Whisk the egg yolks into the cream. Stir in 5 tablespoons of hot soup at a time until you’ve added about ¾ cup. Reverse the process and slowly whisk the now-warm mixture into the soup.**

Bring soup to a boil over medium-high heat. Boil 30 seconds, stirring constantly. Remove the pan from the heat. Stir in the softened butter 1 tablespoon at a time. Taste and season with pepper if necessary. Add the asparagus tips.

Serve from a tureen or in individual bowls.

This recipe makes 6 bowls.

*No need to buy white pepper if you don’t have it. Use black pepper only a little more as it is not as strong as white pepper.
**This may seem like extra work, but if you don’t do it the yolks and cream will curdle.

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

Sloane Taylor
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A Recipe for Seduction

from Gina Briganti

Artichokes were a favored aphrodisiac of Catherine de Medici and Henry VIII. They were considered so powerful that they were allowed for men only, which de Medici defied. It was scandalous for a woman to eat artichokes in the 16th century.

Pine nuts have been used in love potions for centuries because they are high in zinc and are valued as an aphrodisiac because of that mineral.

Chile Peppers raise your heart rate, bringing a flush to your skin, lips, and libido. Hubba hubba.

This is a recipe for seduction.

So smooth you can tip a warm bowl of this aphrodisiac-filled soup to your lover's lips on a cold night and light your fires.

LOVERS SOUP

2 cups cooked artichoke hearts or quarters
2 ½ cups vegetable broth
1 cup pine nuts
1 tsp. hot sauce (more, if you want it hotter)
1 tsp. lemon juice

Combine all ingredients into a medium saucepan. Stir until mixed. Bring to a boil. Reduce to a simmer. Cover and cook for 15-20 minutes or until artichokes are soft.

Transfer soup to a high-speed blender or food processor and pulse until smooth. Strain the soup with a fine sieve.

Serve with warm, crispy, buttered bread.

Lovers Soup was inspired by this scene with Carter and Brittany from my latest paranormal romance.

Natural Gifts…where fate gets a good name.

Brittany has shy down to an art. Maybe she needs a push. It’s been years already!
Jack is stubborn personified. Push, push, push.
Jason is having the time of his life in college. All those beautiful women. Ha ha. Not the plan.
Rowan is convinced that his soulmate didn’t incarnate with him in this lifetime. Surprise!

Forget slow and steady, fate has plans for these four couples!

There’s no looking back now.

There are No Yesterdays.

“Don't remind me.” He put his hand over his eyes. “I had no idea you were staying away from me because you were sick. How'd you like that spinach soup I made for you?”

“No one knew, Carter. I like the soup. I eat it all the time. I even made a batch, and you know what? It's better than yours.” She pinched his calf.

“You got your spunk back. Maybe more than I ever knew was missing.” He cocked an eyebrow, waiting for her to say whether or not the whole time they'd been together she wasn't entirely herself.

When she didn't answer he went on. “Now, about this vacation. I'm allowed to treat you to a few days in a place you've never been, right? Let's pick somewhere you've always wanted to go and just go. You have two weeks off. I can take time off. Dana said she'd cover me.”

“A cabin in the woods, no, let's go to Vegas, or, hmmm, we could go to New York. I've always wanted to see it.” She flopped down on the bed next to him, then sprang back up. “Carter, I love you so much! A vacation, a real, honest, vacation.”

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Gina Briganti writes paranormal, fantasy, and sci-fi romance in north Texas. Her constant companion is a special soul who masquerades as a dog.

Visit her website and blog for book trailers, newsletter sign up, and whatever else she thinks up.

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