Thanksgiving and "Dirty Rice"

by Fran McNabb

 

It’s November, but in some stores you’d think it was already Christmas. Shelves are lined with Christmas decorations and trees and toys.

But it’s still November so I wanted to spend my space here thinking about the holiday before Christmas. Thanksgiving is usually a pretty low-keyed holiday except for the cook in the family who has to come up with a menu for the meal, do the shopping and then the cooking. Most families have their own traditions so coming up with the menu is usually not that hard. When I had family close by, I usually did the cooking for everyone after my mother got too old to do it. I’d always say I was going to come up with something new. Never happened. I’d always do the same spread every year.

When I look back at those years, I realize how enjoyable they were, not just because we had a huge meal and way too many desserts, but because the family was together. Now that it’s just my husband and me in town, we travel to one of our sons to spend the holiday with his family. We try to continue some of our traditions, but I want them to create their own as well.

I wanted to share a favorite recipe from our family meals. Seldom did we have a traditional bread dressing with our meal. We usually had mashed potatoes and a rice dressing we called “dirty rice.” If you’ve been in the south Louisiana area, you may have heard of it. My father was Cajun so it was one our Sunday and holiday staples.  I’ll share the recipe below.
What were some of your favorite dishes at Thanksgiving? Do you ever include them in your books?

DIRTY RICE

1 c. vegetable oil                                                                                                                                                  1/2 bell pepper, chopped                                                                                                                                      1 lb. ground meat                                                                                                                                                  1 stalk celery, chopped                                                                                                                                        1 lb. ground pork                                                                                                                                                     1 lg. cooking spoon roux (browned flour)                                                                                                          1 lb gizzards                                                                                                                                                           
1 T. Kitchen Bouquet browning sauce                                                                                                                1/2 t. cayenne pepper                                                                                                                                       1/2 c. green onions, chopped                                                                                                                          Salt and pepper to taste                                                                                                                                        5 c. cooked rice                                                                                                                                                       1 to 2 lg. onions, chopped

 Wash and grind or chop gizzards. Heat oil in large pot and add beef, pork and gizzards. Cook over medium heat until all meats are cooked. Add salt and pepper. Stir occasionally. Add vegetables and simmer until they are soft. Cover with water and cook down until mixture thickens. Add roux if mixture is too thin. Add browning sauce and cook about 1 hour. Add green onions. Cook about five minutes. Mix with cooked rice. TIP: Gravy, without the rice, can be frozen.        

FRAN MCNABB grew up along the Gulf Coast with a Cajun father and a Croatian mother. Fran writes traditional romance and sometimes mentions foods in her stories. Recently she published a cookbook COASTAL COOKING. Visit her at www.FranMcNabb.com or email her at mcnabbf@bellsouth.net        

 

 

 

A Cozy is What???

By Janis Susan May/Janis Patterson

What’s a cozy mystery? Well, it depends on when – and who – you’re asking.

A cozy mystery used to mean a mystery without overt, on-screen violence, sex or gore. Since murder (which the vast majority of mysteries are) is inherently violent, a cozy had to soft-pedal the explicitness so prevalent in the noir or hard-boiled ‘traditional’ mystery. Instead of a lengthy and loving description of the knife point parting the yielding flesh or the fountain of spatter as the bullet tears through the body, there is just a scant mention of a lip of blood seeping out from under a covering sheet or the sight of a crushed and mangled body – nothing more. Sex (if any) is treated the same way – a glance, occasionally a quick kiss, but the focus is nearly always just about the puzzle and nothing else. Oh, one of the main hallmarks of the true cozy is that the sleuth who always triumphs in the end is without exception an amateur.

That’s pretty much still true for many today, but in the last few years there has been a revolution within the cozy genre itself. If possible, it has gotten ‘cozier’ if not downright cloying.

Not long ago I was talking with an industry professional and he mentioned that I should try my hand at writing a cozy mystery. Since he was familiar with my work I was startled, as my mysteries have always been considered cozy – amateur sleuth, no overt anything, focus on the puzzle. Not any more, he said. You are now writing a traditional mystery; now a cozy is much fluffier – an amateur female sleuth, who usually owns a bakery/café/needlework shop/bookstore or works in some other traditionally feminine field of endeavor, who occasionally has an incredibly intelligent pet (some of whom talk and even detect by themselves), who has both a steadfast but quirky family/best friend and who always has a hunky policeman or detective friend about whom she inwardly obsesses standing around waiting to help her. Oh, and if food is involved, there must be recipe(s) at the end. Today, the industry professional added, it’s becoming almost de rigeur for the heroine/sleuth to be young, gorgeous, witty and usually adorably clumsy, especially around the hero – and sometimes so stupid it makes my teeth ache. Most recently it seems she has to have some sort of superpower, too. Psychic abilities. Be a witch. Or, if she is ‘normal’, have a ghostly companion whom only she can see.

That, he said, is today’s cozy mystery.

My response was nothing I want put out on the internet.

Now don’t get me wrong – I read stories with varying degrees of the above elements. Some I have enjoyed, some not – just like with any genre. What alarms me is that there is such a tsunami of them. I’m waiting with fatalistic patience for a story about a psychic witch who can fly (with or without broom), can shapeshift or turn herself invisible (maybe both), and has a ghostly companion who runs her bakery/café when she’s zipping around searching for clues with a saturnine detective who doesn’t believe in paranormal phenomena. It’s inevitable.

I guess I’m old-fashioned, but I don’t see what’s wrong with a perfectly normal human sleuth who follows the clues and solves the puzzle with nothing but her (or his) brainpower, tenacity and curiosity. However, everyone has different tastes, and that’s fine.

Surprising & Delicious Ways to Cook Bacon

by Victoria M. Johnson

Nothing makes a breakfast beautiful like bacon.  But bacon aficionados have conjured up some creative ideas to enjoy bacon for lunch, dinner, and even dessert.  If you believe everything tastes better with bacon, then you'll love the recipes and tips for cooking bacon below.  If you despise bacon for the mess it makes in your kitchen, read on.  You'll learn cleaner, more interesting methods to cook it.

If you're a crock pot enthusiast, check out these recipes such as Bacon Barbeque Chicken Sliders, Bacon Quiche, or Crock Pot Breakfast Casserole. 

Is grilling your thing?  Whether you prefer the small indoor electric grill or an outdoor grill, here are some savory recipes to try: Foods to Grill Wrapped With Bacon.  And here are the steps for basic bacon skewers. 

The most common methods to cook bacon are the stovetop, the oven or the microwave.  See the techniques to use for each.  How To Cook Bacon: Three Easy Methods

Some people use other appliances to cook their bacon such as a waffle iron, wok, and a smoker.  Here's how they do it: 14 Surprising& Easy Ways To Cook Perfect Bacon!

As for traditional stove cooking, here's a couple of tempting favorites: Apple Bacon Breakfast Burrito

and Brie, Bacon and Basil Pasta.

One of my favorite dessert recipes is this one for Bourbon Bacon Maple Cupcakes. But I wouldn't turn down these Gluten-Free Bacon Chocolate Chip Oatmeal Cookies. And if you're in the mood for something sinfully gooey, try this Easy Sticky Buns with Bacon recipe.

There are four ingredients I love that are each included in this four-word recipe: Bacon Stout Chocolate Cheesecake. The topping for this cheesecake is beer-candied bacon, which makes for a great snack on its own.

As you might have guessed, I'm one who regards bacon as one of the four basic food groups.  It's an essential ingredient for a happy day.  Do you have a favorite way to serve bacon?  Let us know in the comments below.

Victoria M. Johnson knew by the time she was ten that she wanted to be a writer.  She loves telling stories and she's happiest when creating new characters and new plots.  Avalon Books and Montlake Romance published Victoria's fiction debut, The Doctor’s Dilemma.  Her other fiction book is a collection of romance short stories titled, The Substitute Bride and a novella, Hot Hawaiian Christmas. She is also the writer and director of four short films and two micro documentaries.   Visit Victoria's website at http://VictoriaMJohnson.com for inspiration and tips and find her Amazon author page or connect with her on Pinterest and Twitter.

 

Social Media

When it comes to Facebook, the world seems to be divided into two camps: those who love it and those who think it’s an intrusive time-waster. I’m of the former group.  I love Facebook fun, think it’s diverting and a great way to connect with people and find out what they’re thinking about any issue.  It’s also a wonderful source of recipes if you’re friends with me, but more on that later.

A few years ago I went to my high school reunion.  For the most part we women (I went to an all girls school), hadn’t seen each other in over forty years.  The reunion was a great success.  We all spoke to old friends, made new ones and tearfully (in a good way) shared memories and remembered those no longer with us. 

When the reunion was over many of us “friended” each other on Facebook.  By doing so, we continue to be in touch.  Now, when I have a new book coming out, have a book that’s being promoted, or write a blog, these old and new friends from high school are the first ones to like and share my page and urge others to read the blog or the book.  More significantly, they’re also the ones who reach out when someone is sick or in need.  A grandchild needs a specialist?  My classmates and I are on the problem and making it our own to solve.  Someone is sick and needs prayers and good thoughts?  We’re there for that too. Because of that reunion I’ve acquired new friends and Facebook has kept those friendships alive.

Facebook also helps me with keep up with our large and widespread family.  As I’ve posted before, I am part of a very large family. My children have 30 first cousins.  To make it even more interesting those cousins and the second cousins and sometimes even the third and fourth cousins keep in touch.  But how can that be managed? Last Saturday night I was at a wedding party and was talking to one of my husband’s cousins.  We were able to quickly move from greeting one another to real conversation, avoiding politics when we realized we didn’t agree.  But we didn’t need small talk to get reacquainted or dwell on what was new.  I already knew one of her sons just got married, the other recently started business school, and her daughter graduated from college this summer summa cum laude. I know that all from Facebook.  Even though I hadn’t seen this cousin in several years, it didn’t feel like that.  We’re regularly in touch because of social media.

Facebook is also an interesting forum for topical discussions.  I’m not going to touch politics.  In this climate and with the election on the near horizon, that’s too sensitive.  But what about all the issues that we discuss with our family and friends and chew on trying to figure out what is right and where we stand. I read a post on Facebook criticizing all day kindergarten and the fact that kindergarten programs have become so academic.  When I shared the post I got a deluge of responses on both sides of the argument.  Those responses and observations kept me thinking for days. 

Finally, there are those recipes.  If you are my friend on Facebook, you know I share recipes. I started sharing them because I couldn’t figure out a better way to have access to them later.  Then I found that people liked them as much as I did, like me, they were looking for healthy and delicious food.  I also like the videos.  I’m an amateur cook who has taken a few cooking classes. These cooking videos are, in my opinion, just as helpful in learning techniques. 

So yes, Facebook can be a time sponge and time waster, but I think the benefits of Facebook far outweigh its disadvantages.  To be able to connect with friends and loved ones no matter where they live, being the most positive of them.

Deborah Nolan is the author of SUDDENLY LILY and CONFLICT OF INTEREST, published by Montlake.  She is also the author of SECOND ACT FOR CARRIE ARMSTRONG, published by Desert Breeze Publishing.  Her latest romance, HELLO AGAIN, will be coming out in January, 2017 through Desert Breeze Publishing.  In addition to writing and cooking, Deborah paints, visits her children and travels to the weddings of her many nieces and nephews

Reflections

Recent posts on holiday lights brings to mind an item I read in the newspaper. At that time, I found the column amusing, but now I'm not so sure. The Christmas lights do add to the beauty of holiday decorations and displays. However, all the additional light and intense focus on holiday traditions doesn't always bring happy results.

Any smooth surface around these lights will give off reflections. There's no escape from the image of the gray haired woman staring back at you when you pass a store window or mirror. At first you think the image resembles your deceased mother. Perhaps you turn quickly to get a better glimpse of someone passing on the street behind you, but see no one familiar. You may dust a table or glance at a framed photo and see a reflection of the stranger again. She looks familiar, and yet she doesn't. But she is always there, peeping over your shoulder when you pass a light reflecting surface. When you can't find a favorite book or misplace your keys, you recall how your mother once did the same things.

The impression gets worse when you attempt to pass on family traditions.  Recipes can't be found, or attempts to cook your family favorites go awry. You're desperate to recreate memories from the past, yet your attempts fall short of your expectations.

All the while, that older woman appears behind you like a shadow, and you're certain she is always frowning. You're disappointed at what you consider your failure to rekindle traditions. Yet guests compliment your decorations. Others love the refreshments or ask your secret of creating such a wonderful holiday scent in your home.

But you can be certain not everyone likes the same thing, and that is true of writers and readers. Even the best of friends aren't going to like the same movies, music or books, and that is good news. Each person will notice something different. You may love the extra hint of sage in the holiday stuffing, while your family may love the moist/dry consistency. And you can bet that shadowy image is going to be there, and she will always forget some detail...

The good news is that all readers don't read your book to look for mistakes. Most people read purely for pleasure, and even that reflection in the mirror smiles some of the time.

Now...about those other reflections, the ones you assumed this post was about... Do you look back on the past year and make New Years' Resolutions? 

Intentional Omissions

Some people ask me why I don’t put recipes in my books. They point out that I often mention food, and cooking, especially in my current work in progress, and they also say that many successful mystery series have featured recipes.

All true.

Here is my response.

A.      I rarely cook. I can make some food my children liked when they were small, a Friday night chicken dinner, great brisket, and little else.  My husband does most of the cooking, which is why we don’t starve or eat cereal for dinner (which I do when he isn’t home.)

B.      I don’t like to cook. Pots require watching, stirring, tasting, all of which slips my mind, which inevitably wanders elsewhere.

C.      None of my recipes are my own, meaning that I would be publishing something that wasn’t rightfully mine. My husband makes up recipes all the time, but never writes them down. Whenever I try to do that, it requires take-out food.

As much as I don’t like to cook, I do like to bake, and I am pretty good at it. I can look at a recipe and tell whether it is worth the effort, or whether I should leave the cookbook page undirtied by splatters and crumbs.  Most of the time I am right and there are few pages in any of my cookbooks that advise me to not try that at home.

I mostly make cakes and challah, some pies, some cheesecakes, and sometimes a gallette or a clafoutie. I also used to decorate cakes for birthdays and other occasions.

I’ve done cakes of people’s faces, gym bags, tie-dyed tee shirts, a miniature golf course, a computer, and a basket of flowers for my mother that the restaurant did not realize was a birthday cake. I also did a wedding cake once, keeping it simple with fresh flower decorations. Luckily, I had time to wipe away the condensation in the humid venue before the bride saw it.

When I have a book signing, I do it at home, completely covering my dining room table with home baked goods, fruit, and cheeses. I serve wine and I honestly think I care more about people eating than buying  books.

What I like about baking is the simplicity (okay, not always) of making a recipe, measuring ingredients, mixing them as directed, and putting them into the required baking pan and then into the oven. I can set the time and do whatever I want until it goes off.

However, as with cooking, and maybe even more so, I cannot share my recipes with readers. They were not handed down to me through the generations, they come from cookbooks, magazines, and from the internet. They all belong to someone else. Sure I might tweak a recipe slightly to enhance the flavor, but I don’t do it much. I get rave reviews when I bake for other people, and I do share recipes, but I don’t take credit for them.

So I don’t put recipes in books. What I do put in is a slice of me, a pinch of my family, a dollop of my husband, a scintilla of reality, all completely my own. And that is what I’m willing to publish.