Sunday, January 11, 2015

Savory Sunday~ Strawberry Angel Food Cake

Hey y'all! Sorry I haven't gotten a Savory Sunday up in a few weeks. A lot has been going on and I haven't been able to be online much but that is changing now :) I though today we would go for a nice  easy sweet treat as our recipe for today. So without further ado, Strawberry Angel Food Cake!
~Blythe, Charlene A. Wilson PA



Ingredients

  • 1/4  cup(s)  water
  • 2  tsp  cornstarch
  • 4  cup(s)  frozen unsweetened strawberries, thawed
  • 2  tsp  honey
  • 1/2  loaf angel food cake

Directions

  1. Mix water and cornstarch.
  2. In a small saucepan, blend strawberries and cornstarch mixture.
  3. Add honey.
  4. Bring to a simmer over medium heat, stirring constantly.
  5. Remove from heat and cool completely.
  6. To serve, slice cake into 6 equal pieces.
  7. Lay cake slices on 6 individual dessert plates.
  8. Drizzle 1/3 cup strawberry sauce over each slice.

Friday, December 26, 2014

So, what's your super power...?


As you know, I’m published through Astraea Press. Stephanie Taylor is the boss lady and with permission of my sweet friend, Heather Gray, I’m going to share a post that she shared on our author loop. While it obviously points at AP and Stephanie, so much of it could be for all authors out there. Do enjoy, and thank you Heather for allowing me to spread your words. *smile*

So, what's your super power...? 
I got a box today. Thankfully, it was wrapped in plastic when it got dropped off. (What ever happened to knocking on the door and handing the package to a real live person...?)  
I digress...  
I've been working on these Headtalker campaigns, and when it's time to describe the publisher, I've been saying something like this: "Astraea Press is a publisher that enjoys giving new authors a voice..." That's not a perfect description (nor the whole description), but you get the idea. (I say "new and established authors" if it's an author that's got a backlist.) Anyway... (again w/ the digressing) ... 
I got a box today. I opened it up, and you know what was inside? Books! My books! And while I know the money isn't in print sales, there's still a thrill at holding one of my own books in my hands. And today, doing so got me to thinking about super powers...
I haven't figured out my super power yet. I'm debating between sarcasm and over­-organization. I'm really good at drinking coffee, too.  
And snoring.  
I do know Stephanie Taylor's super power, though. She turns writers into authors, and she makes dreams come true. 
Being an author isn't easy. There's criticism, self­doubt, constant comparison, etc. Just when we think we've become our own worst enemy, somebody gives us a review that makes us want to hide in a dark corner and rock back and forth while sucking our thumb. We grow from that, though, even if some days that growth is measured only in the thickness of our skin. And it eventually balances out. We keep it at, we hone our craft, we work hard, and we get better. We put out more books, we get more reviews, and then the moment comes when someone tweets their squee moment of the day...meeting their favorite author. 
And we're tagged in the tweet. Sure, we have to read it a dozen times before it sinks in and we realize who they're talking about...but still. What a moment.  
The thing is, if somebody didn't give us that first chance, none of the rest would follow. The bad reviews that make us work harder, the editor comments that make us better writers, the good reviews that make us want to keep going, and the chance we have to do it all over again ­­ none of that would happen if nobody ever took a chance on us to begin with.  
I know that not everybody with AP is a first-­time author, but I also know that a lot of us are (or were). And so, while I'm all filled with holiday sentimentality and glowing with the joy of holding my own book, I want to say thank you to Stephanie Taylor for using her super power for good instead of evil.

Want to get to know Heather better? Look her up. She's all around the web!

Website: http://www.heathergraywriting.com/
Twitter handle: @LaughDreamWrite
Facebook: https://www.facebook.com/heather.gray.1029




Sunday, December 14, 2014

Grilled Balsamic and Grapefruit Glazed Salmon~Savory Sunday




Its that time of the week again! New recipes for y'all to try out! 
~Blythe, Charlene A. Wilson's PA




Grilled Balsamic and Grapefruit Glazed Salmon 



Ingredients

  • 1  cup(s)  freshly squeezed grapefruit juice
  • 2  Tbsp  balsamic vinegar
  • 2  Tbsp  brown sugar
  • 4  salmon fillets, 6-ounces each
  • 1/2  tsp  salt
  • 1/2  tsp  pepper
  • 8  grapefruits slices, 1/2-inch thick, 1 1/2-oz each

Directions

  1. Combine grapefruit juice, balsamic vinegar and brown sugar in medium saucepan.
  2. Boil until reduced by half, approximately 15 minutes.
  3. Hold warm.
  4. Season each side of salmon fillet with 1/16 teaspoon salt and 1/16 teaspoon pepper.
  5. Grill salmon, presentation side down, until just done in center, about 5 minutes per side, depending on thickness of fillet.
  6. Brush salmon with 1 tablespoon grapefruit glaze during grilling and just before removing from grill.
  7. Place 2 grapefruit slices on serving plate and top with cooked salmon fillet.
  8. Drizzle 1 tablespoon glaze on top of salmon.


Tell me if y'all tried it! And if y'all have any requests let me know :)
~Blythe, Charlene A. Wilson PA





Sunday, December 7, 2014

Savory Sunday~ Thai Shrimp Pasta Salad

Its that time of the week again! New recipes for y'all to try out! This Sunday I am giving y'all the recipe to Thai Shrimp Pasta Salad!
~Blythe, Charlene A. Wilson's PA


Thai Shrimp Pasta Salad

Ingredients

  • 6  ounce(s)  farfalle (bow tie pasta), uncooked
  • 1  lb(s)  unpeeled medium-size fresh shrimp
  • 2  tsp  hot chile oil
  • 2  tsp  commercial roasted garlic, minced
  • 1/2  cup(s)  low-fat spicy Indonesian dressing
  • 1  cup(s)  green pepper, cut into strips
  • 1/4  tsp  freshly ground pepper
  • 1  (15 oz) can straw mushrooms, drained
  • 8  lime wedges (optional)

Directions

  1. Cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water, and drain again. Place pasta in a large bowl; set aside.
  2. Peel and devein shrimp. Heat oil in a large nonstick skillet over medium-high heat until hot. Add shrimp and garlic; sauté 3 minutes or until shrimp turn pink. Add dressing to skillet, deglazing skillet by scraping particles that cling to bottom. Stir in green pepper, ground pepper and mushrooms. Bring to a boil; reduce heat and simmer, uncovered, 2 minutes.
  3. Add shrimp mixture to pasta; toss lightly. Serve warm or chilled. Garnish with lime wedges, if desired.

Cover Reveal ~ Aumelan, Blessed of the Gods




I have great news! 

Aumelan, Blessed of the Gods, is slated for release in January 2015, and I got the cover! Of course, I'm excited to share it with you. Sweet!




Chad Aumelan is in love, but his world isn't right. Not when he's forbidden to have Dee just because she's his slave. 
When Salana Goffin meets Chad, she's faced with the unbelievable: A man who must take energy from a host to survive. He wants to find a cure to free the woman he loves. How can Salana turn away such a noble cause?
Together, they search for answers, but fate has another plan.
A story of love, devotion, and courage, Aumelan introduces us to a world where hearts and souls unite to ensure freedom is a gift for all and love between peoples is possible.


I can't wait for this story to be available for everyone. It's been in my head since I was 15. That's right, 15! Now that's got to be a record. Lol!

Until next time,
May your dreams be magical.