Shakshuka

A guest recipe from Coral Moore

I don’t like soup. I know, I’m a little weird that way. My husband is constantly trying to find recipes for soups that I’ll actually eat, and we’ve happened on some real gems in the process. This is one of my favorites.

Shakshuka is a North African dish of eggs poached in a spicy tomato sauce. This recipe was found on Smitten Kitchen. I’ve seen roughly the same recipe in a few places so I think it’s a fairly authentic. The rich, spicy sauce is really the star of this dish. You’ll be mopping it up with every piece of bread you can find long after the eggs are gone. Very hearty and satisfying!

Shakshuka

• 1/4 cup olive oil
• 3 jalapeños, stemmed, seeded, and finely chopped
• 1 yellow onion, chopped
• 4 cloves garlic, crushed then sliced
• 1 teaspoon ground cumin
• 1 tablespoon paprika
• 1 28-ounce can whole peeled tomatoes, undrained
• Kosher salt, to taste
• 6 eggs
• 1/2 cup feta cheese, crumbled
• 1 tablespoon chopped flat-leaf parsley
• Warm pitas, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle with feta and parsley and serve with pitas, for dipping.

The recipe is very flexible. Raise or lower the amount of peppers depending on your taste. Three gives the dish a nice zest but doesn’t burn. We’ve tried a few different varieties of peppers, even using canned once when we didn’t have any fresh. You can also change the cheese if you don’t like or don’t have feta on hand. We once used a sharp provolone and it came out great. I encourage you to experiment and find your own favorite variation!

Serves 4 to 6

 ***

Coral Moore writes speculative fiction with a dark edge. Connect with her via her website, Goodreads, or Twitter.

Recipe: Baked Oatmeal

Friend and fellow author Desi Moon sent us this simple, tasty and hearty winter recipe:

Found the most awesome breakfast recipe, perfect for Christmas/New years morning or when you need something hot on a cold day. I took the original and made some adjustments, my husband- who hates oatmeal- ate three bowls the first time I made this.

Baked Oatmeal

• 3c oatmeal 
• 1c dried fruit (raisins, craisins, coconut, papaya)
• 2t Baking Powder 
• 2 bananas mashed well
• 1t cinnamon 
• 1/2c oil
• 1/2t nutmeg 
• 1c milk

Mix dry ingredients, add wet ingredients, mix well. Turn into greased 2 quart casserole dish. Cover and bake 350 for 30 minutes. Drizzle top with honey, maple syrup, dot with butter or eat it straight from the bowl.

Desi Moon
http://dbmoonauthor.blogspot.com/

Author of
Summerland - Noble Romance (As D.B. Moon) Available Now
Accidental Intent - Rebel Ink Press (Spring 2012)

No-Bake Rolled Oat and Cocoa Drop Cookies

These were the constant for the holidays at my home growing up, and were a perfect activity for my mum to give us during the school break - they are really easy for kids to make themselves. They are extremely simple and tasty, and done fairly quickly.

Enjoy!

Ingredients:

• 3 cups plain rolled oats
• 2 cups sugar
• 1/2 cup evaporated milk
• 1/2 cup cocoa powder
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 cup chopped nuts or coconut (optional)
• powdered sugar for top (optional)

Instructions:

Cover a large cookie sheet with waxed paper. Combine oats and optional nuts and set aside. In a saucepan, melt together the sugar, cocoa and evaporated milk. Cook over medium-high heat, stirring constantly. Let boil for 2 minutes, while continuing to stir. Remove from heat and stir in butter and vanilla. Once butter is melted, pour in oatmeal mixture. Combine completely until the entire mixture is wet. Drop by spoonfuls (or oiled hands) onto wax paper covered sheet and place in the fridge or at cool room temp. Once cool, store in airtight container.

To give them a bit more Christmassy or Wintery feel, you can put coconut or powdered sugar on the top to give them a snowy look. You can also add red and green sprinkles if you wish. Be warned, though, they are pretty sweet, so don't over-do anything that will spike the sweetness.

Be Good to Yourself this Holiday Season: Mushroom Gravy

The holidays can be very hard on the health. While some gluttony is not only to be expected, but can also be good for the soul, it's also wise to blend your desire for decadence with the desire to be good to your body. That's why, for this Meatless Monday, I have elected to present Mushroom Gravy - a nice alternative to the traditional, more clog-inducing beef or poultry kind.

Now, Mushroom Gravy isn't always healthy (nor is it always vegetarian), but this recipe is not only easy and delicious, but can also be creatively adapted to many different diets and requirements.

Homemade Vegetarian Mushroom Gravy

Ingredients:

• 3/4 cup white or button mushrooms, chopped
• 1 small yellow or white onion, minced
• 1/4 cup vegan margarine
• 2 1/2 cups vegetable broth
• 2 tbsp soy sauce
• 1/4 cup flour
• 1 tbsp poultry seasoning (or 1/2 tsp each of sage, thyme and marjoram)
• salt and pepper to taste

Preparation:

In a large skillet, melt the margarine (or low fat oil, or substitute), and add chopped onion and mushrooms. I use slightly aged mushrooms, the ones that aren't really useful for salads or anything any more - I find they make more juice and have a bit more flavour. Besides, this is a great way to use mushrooms that don't really have the looks for table use any more.

Pan fry for just a minute or two over high heat. Simmer on low until the mushrooms are soft and juicy. You can add a bit of water and sea salt to encourage the mushrooms to release their juices a bit more.

Set heat to medium and add vegetable broth and soy sauce. Slowly add flour, stirring well to combine and prevent lumps from forming. Bring to a simmer or a low boil, then reduce heat.

Add poultry seasoning, salt and pepper, stirring consistently. Allow to cook for 8-10 minutes, stirring regularly, until gravy thickens.

Optional: If gravy is too liquidy, or just to add extra protein, sprinkle some plain TVP into the gravy, as this will soak up the water (and flavour) and add a bit of substance.

Enjoy!

Latkes

In honour of Hanukkah, here's a traditional latke recipe. Because Hanukkah, the Jewish festival of lights, is all about one day's worth of oil lasting eight days, the holiday cuisine is often fried - and latkes (fried potato pancakes) are the holiday staple. There are many low-cal, low-fat, non-fried variations out there, but, come on! - it's only once a year!

Ingredients:

5 potatoes
2 onions
3 eggs (or egg replacer and/or flax seed)
1 tsp. salt
1/4 tsp. pepper
between 1/4 to 3/4 cup all-purpose flour
oil for frying (canola is recommended)

Preparation:

1. Peel potatoes (this is optional - I don't peel mine). Cut into chunks and blanch.
2. When ready to prepare the latkas, drain the potatoes. Place potatoes and onions in a blender. Pulse until smooth. (Can also be mashed with a glass milk bottle until smooth.) Drain mixture well.
3. Pour potato mixture into a large bowl. Add beaten eggs or egg replacer. Add salt and pepper. Add enough flour so that the mixture holds together.
4. Pour 1 inch of oil into a large, deep frying pan. Heat the oil over medium-high heat.
5. Carefully drop 1/4 cup of the potato mixture into the hot oil.
6. Flatten the pancake slightly so the center will cook.
7. Fry for several minutes on each side until golden brown and cooked through.
8. Drain on paper towels (I use coffee filters - absorbent, but less lint involved).

Serving Suggestion: Serve the latkes with applesauce or sour cream. Can also be made in a dessert variety, using squash or zucchini, with vanilla and cinnamon, instead of onion, and maple syrup or fruit as a topping.

Yields: approximately 20 pancakes

A Tasty Vegan Treat: Lemon Poppyseed Cookies

These simple-to-make crowd pleasers make a wonderful contribution to any office holiday party, or as a late night snack while working through that NaNo goal. Enjoy!

Ingredients:

• 3/4 cup sugar
• 3/4 cup brown sugar
• 3/4 cup margarine
• 3/4 cup vegan yogurt (soy works best)
• 1 1/2 tsp vanilla
• 3/4 tsp baking soda
• 3/4 tsp salt
• 1 tsp lemon zest
• 2 1/2 cups flour
• 1/4 cup poppy seeds

Directions:

Pre-heat oven to 350 degrees while you cream together the sugar, brown sugar and margarine until smooth. Add the yogurt and vanilla and mix well, then add the remaining ingredients. Drop tablespoonfuls onto a non-stick cookie sheet and bake for 8-9 minutes, or until done.

Easy Vegan Coffee Frappe

Now that we are all deeply entrenched in NaNo, I thought a little vegan-friendly caffeine would be in order. And it's quick, too, which is always a plus when you are pounding those keys!

Ingredients:

• 1 cup vanilla non-dairy milk or soy milk (any flavour)
• 1-1/2 teaspoon of instant coffee
• sugar, to taste
• 3 ice cubes
• vegan chocolate syrup, to taste (optional)

Directions:

In a blender, place 1/4 cup of the non-dairy milk, instant coffee, sugar, chocolate syrup, and ice cubes. Blend for about 20 seconds, or until it becomes frothy. Pour into a glass and add the remainder of the non-dairy milk. You can also add more ice, or even some vegan ice cream to make a coffee float (mmmmm). Best with a straw!

omigosh: Homemade Mac and Cheese!

Lordy! Look what we got here... A bit of stick-ta-yer-ribs comfort food for the cold, to keep you NaNos going! Thanks to Rob for one of my favourites dishes!

There are somethings I will never tire of. Homemade macaroni & cheese is one of them. Creamy and cheesy, baked with a buttery bread crumb topping, what could be better?

This recipe serves 4 in theory, but Tom & I could eat all of it ourselves. Not that we would or anything....

Ingredients:

• 7 ounce package elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup milk
• 1-1/2 cups shredded cheddar cheese

Optional Topping:

• 2 tablespoons butter
• 1 cup fresh bread crumbs

Directions:

• Preheat oven to 375 degrees. Spray baking dish with PAM. (only heat oven & prepare pan if you are adding the bread crumb topping)
• Cook the macaroni according to package directions.
• Meanwhile, in a medium size saucepan, melt butter over medium-low heat.
• Add the flour, salt and pepper; stir until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
• Drain pasta.
• Add to the cheese mixture; toss to coat. You can serve it this way or you can transfer the cheesy goodness to a prepared baking dish.
• In a medium size skillet, melt butter--when smooth, add crumbs and stir over medium heat until lightly toasted, about 3 minutes.
• Top macaroni & cheese with crumb mixture.
• Bake for 25 minutes or until bubbly and golden brown.

***
Man, that looks good! For more cooking tips and recipes, please see Rob's awesome blog, What's Cooking?

Vegan Candied Apples

An essential part of any Hallowe'en festivities, candied apples can bring a smile to any face - now even those of vegans!

Vegan Caramel Apples!

1 cup salted vegan margarine
2 cups sugar
2 cups soy milk
1 cup light corn syrup
1 t vanilla
Apples
Craft sticks and waxed paper
Optional: Red food colouring

Line a large sheet pan with parchment/waxed paper and skewer your apples on sticks.

Place the margarine, sugar, soy milk and corn syrup in a large saucepan and bring ingredients to a boil stirring continually. Cook over medium-high heat while continuing to stir until candy reaches 248 degrees F. Remove from heat and stir in vanilla. Allow the caramel to cool for a minute while still stirring and then start coating your apples by rotating the sticked-apple slowly until covered. Place coated apples on your lined pan in the fridge until cold and the caramel is solid.

Have a terrific and safe Hallowe'en, all!

Just in Time for Oktoberfest: Vegan Pretzels

A friend of mine makes the yummiest vegan pretzels, and I am determined to learn how.

Here's a low fat version:

Ingredients:
2 1/4 teaspoons yeast
1 1/2 cups very warm water
4 cups whole wheat flour
1 tablespoon sugar
1 teaspoon salt
Kosher salt or rock sea salt

Add yeast to warm water and stir until muddy consistency. Add the flour, sugar, and salt. Mix and knead dough. Roll into a sheet and then cut in strips to make "ropes." Shape and place on ungreased cookie sheet Add optional flavorings (butter, salt, garlic, etc., as desired. The large grain salt is for the top!) Bake at 425 degrees F. for about 13 minutes, or until light brown.

Enjoy!

Happy Thanksgiving, but Spare the Turkey!

Here at Casa da Holly, we don't eat meat, but nor do I particularly care for Tofurky*, the cruelty-free turkey substitute that has gained so much popularity in recent years - this might be because I never cared for "real turkey" to begin with.

So, you may well ask, what do I serve up for Thanksgiving?

Today, the tot and I will be enjoying the following meal for one of my very favourite holidays:

• Succulent soy chicken breasts baked (covered) in lemon and garlic, and served with cranberry sauce.
• Mashed potatoes with skins, margarine and milk, with sea salt, black pepper and mushrooms.
• Vegetarian stuffing, with sesame sticks, TVP and onions added, and almond slivers crushed in.
• Steamed carrots, green beans and turnip.
• Raw apple slices with peanut butter on top (a particular favourite for the tot).
• Pumpkin pie with whipped cream.
• Sparkling nonalcoholic apple cider to add to the festive mood!

Yum, or what?

Happy holidays, one and all!

~*~

Note(*): Please be advised that there are a whole variety of Tofurky products, and I have not tried them all, so this is not a blanket anti-Tofurky statement. :)

Okra Fritters with Yogurt & Mint Dip

Today's Meatless Monday recipe comes to us from Pallavi, writer of the scrumptious veggie blog CookandClick! Enjoy!

Ingredients:

For yogurt and mint dip
1 cup plain yogurt
1/4 cup mayonnaise
1/2 cup chopped fresh mint leaves
1 tsp lemon rind
salt and pepper

Mix all the ingredients well in a bowl, add chopped mint leaves and mix a little more.

For the fritters
Okra
1 cup all purpose flour
1 tsp turmeric
3 tsp curry powder
1 tsp salt
water
Oil for frying (vegetable or canola)



Method:

Wash Okra under cold running water, pat dry with a towel and trim the ends off. Put flour, curry powder, turmeric and salt in a big mixing bowl and combine with a metal spoon. Slowly add water while mixing the flour mixture in circular motions- keep on adding water to it till it reaches a batter like consistency. You want to keep it on a thicker side so that the batter sticks to the okra when you fry it.

Heat oil in a wok or a pan deep enough for frying. Once the oil is hot, dip the okra in the batter and fry on medium heat till it turn golden and crispy. Serve hot with the cool yogurt dip.

~*~
If you have a vegan or vegetarian recipe or article you'd like to share, please email me at anneholly2010@gmail.com.

Potato & Eggplant Curry

This lovely dish was submitted by another lovely dish known as Robyn, who runs such a lovely food blog, What's Cooking?, it puts my efforts to shame, so go check it out at:

housewifecooking.blogspot.com

Her "Veggie Curry a la Michelle"...

3-1/2 Tablespoons oil
2 onions, sliced thinly
1-1/2 teaspoons chili powder
1 Tablespoon ground coriander
1 inch piece of fresh ginger,chopped
1 eggplant, cut into chunks
6 ounces potatoes, cut into bite size pieces
8 ounces tomatoes, chopped
8 ounce can green chilies, chopped
salt and pepper to taste
2 cups frozen peas
Fresh cilantro, chopped, for garnishing
Warm naan (Indian flatbread)

Heat the oil in a large skillet. Add onions and fry until soft. Add chili powder, coriander, ginger pieces, salt & pepper.

Cook for 3 minutes stirring often. Add the eggplant, and potatoes and cook for 10 minutes over low heat, stirring every few minutes.

Add tomatoes, and undrained chilies and cover. Simmer on lowest heat for about 30 minutes, or until potatoes are very tender. Add peas, recover, and cook 10 minutes longer. Sprinkle with cilantro.

Serve with warm naan.

Looks wonderful, and simple enough even I could make it!

Thanks, Robyn! :)

***

I've added a new sidebar box which will feature foodie sites and folks who kindly help me out with new recipe ideas! Please, take a look.

If you have a vegan or vegetarian recipe or food article, please submit it to me at anneholly2010@gmail.com, as this feature runs every Monday!

The Wonders of TVP

TVP (textured vegetable protein), also known as TSP (textured soy protein), may be one of the greatest additions to the vegetarian's kitchen arsenal.

Incredibly versatile, tasty, healthy and (saints be praised!) affordable, TVP can ensure a desirable level of protein in even the most modestly funded diet. Even for meat-eaters, TVP can be a delicious meat extender in most recipes, as the texture and taste is harmonious with most meats. For us veggies, it is the perfect substitute!

Made of de-fatted soy beans, it can be purchased as loose particles (similar to "ground round") or formed into nuggets, strips, etc. I have used it successfully on all manners of pasta, casseroles, dips, tacos, loafs and stir fries. It is particularly enjoyable mixed in with rice. My toddler has even enjoyed an occasional bowlful of TVP by itself.

By and large, the recipes you use will depend on what form your TVP is in, but the loose kind can simply be used wherever you would use meat! It really is that simple.

Here's a little recipe I plan on trying for the holidays this year:

TVP Mock Meat Loaf

Ingredients
1¼ c veggie stock
1½ c ground TVP or seitan
1 onion, minced
2½ T olive oil
1½ c tomato sauce
3 oz tomato paste
2 t oregano
2 t thyme
½ pound firm tofu
1 c lecithin granules OR 1 egg
3 c bread crumbs

Directions
Preheat oven to 375.

Heat stock to a near boil, add TVP, and simmer for 10 minutes.

Meanwhile, heat 2 T olive oil and sauté onions until transparent and golden, 3-5 minutes. Add TVP and continue cooking about 3 minutes, until brown.

In the food processor, purée tomato sauce, tomato paste, oregano, thyme, and tofu.

Combine TVP, tomato purée, and remaining ingredients. Lightly oil the bread pan, spread the "meat" loaf into it, and cover with foil.

Bake for 30 minutes, remove foil, and continue baking for 10 more minutes.

Source: The Veggie Table.

Meatless Monday: Falafel Goodness!

Today I made my semi-regular trip to my local halal market, which is such a blessing to have close by. If you haven't checked one of these out, do so! Usually extremely affordable, and stocked with vegetarian essentials that are both nutritious and delicious, these shops are some of the best resources for vegetarians with an exotic pallet.

Today, I got the fixings for a yummy falafel wrap, so I thought I would share.

Falafel patties or balls are wonderful food, and can be eaten by themselves with dipping sauce or as burgers or pitas, and are packed with protein and fibre. Likely first made in Egypt, they are now a staple across the Middle East and in most urban centres in the west, as well. One theory of how falafel came to be was that the Copts made them to replace meat for Lent, which makes sense, as they are the perfect regular item in the complete and healthy vegan or vegetarian diet.

If you've not tried them, please do!

Sure-fire Falafel Recipe:

1 cup dried chickpeas and/or fava beans (or 1 can)
1/2 large onion, roughly chopped (about 1 cup)
2 tablespoons finely chopped fresh parsley
1 teaspoon sea salt
1/2 teaspoon dried hot red pepper
4 cloves of garlic
1 teaspoon cumin

1 teaspoon turmeric (for colour)

(Cilantro can also be used)
1 teaspoon baking powder
4-6 tablespoons flour
Soybean or vegetable oil for frying

Also (all optional/negotiable):

Chopped cucumber

Chopped tomato

Diced red and green pepper
Diced onion for garnish

Shredded lettuce (optional)
Tahina sauce or hot sauce (optional)

Horseradish paste (optional)

Mayo (optional)
Pita bread

Instructions:

1. Prepare the dry chickpeas or fava beans according to the instructions (likely soaked in water over night), or use canned, drained.

2. Place the drained, uncooked chickpeas and the onions in a food processor or blender. Add the parsley, sea salt, hot pepper, garlic, turmeric and cumin. Process until blended but not pureed. The mixture should not be too wet, but if you need some added wetness, add drizzles of water, lemon juice or olive oil.

3. Sprinkle the baking powder in, along with 4 tablespoons of flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your oiled hands. Put into a covered bowl and refrigerate for several hours before cooking.

4. Form the mixture into balls slightly smaller than pingpong balls.

5. Heat approx. 3" of oil to 375 degrees in a deep pan or wok, and fry 1 ball as a test. If it falls apart, add a bit more flour. Then fry about several balls at once for a few minutes on each side, or until golden brown. You may flatten them with a fork if that cooks them better or is more convenient. Drain on paper towels.

6. Apply desired condiments to half a pita, and then stuff with falafel balls and chopped veggies. Drizzle with tahina thinned with water, if desired.

And there you go! Enjoy!

Meatless Monday!

I wanted to depart from writing for one day a week on this blog, and since food/cooking is a huge deal for moms, it seemed natural for me to do a recipe day. Now, I am not the fanciest cook on the block, being busy and under a fairly tight budget, but I do manage to crank out three nutritious meals a day, as well as at least two satisfying snack times. So, it seemed this was my best option.

Introducing my new feature: Meatless Mondays!

Meatless Monday has a long history, being first rooted in the war effort during the first World War, a time when people were encouraged to conserve resources at home to supply the front with basic needs. Now, organizations have taken this idea back up, promoting the adoption of "Meatless Monday" in all homes in order to improve health and help relieve the planet of the massive drain represented by our modern meat intakes.

I'm not a vegan, but I am a vegetarian all week long, and on Mondays I do try to avoid animal products in spirit with this ideal. Veggies and grains are, in short, easier on the planet to produce and more economical for feeding large populations.

So, on Mondays, I will try to give simple, tasty and easy veggie meal ideas. They will not always be vegan, but I will try to keep them veggie-heavy. So, if you are a vegan, vegetarian or a meat-lover who just wants to get more variety, I hope you will enjoy this feature - and feel welcome to contribute!

Starting off very simple this week with a staple of veggie dietary planning, Hummus, a necessity for most non-meat eaters due to its ease, low cost, protein/fibre richness and wonderful taste:

2 cans drained canned chick peas, or equiv in soaked dried peas

water as needed

1/2 cup lemon juice

2 cloves garlic

1 teaspoon sea salt

1/4 teaspoon cumin

1 teaspoon olive oil

parsley

Optional: Black pepper, diced red pepper, tahini.

Place your chick peas in a blender or food processor with the lemon juice and oil. Add seasonings gradually, continue blending. If the mixture gets too dry, add water and extra oil. (You can use the water from the can of chick peas, but this adds extra sodium.) When smooth, pour into bowl. Add parsley to the top as a garnish. Refrigerate covered. Serve with pita, pita chips, or a veggie platter. Also delightful as a spread for sandwiches.

Your Participation is Needed!

ATTENTION!

This blog will be open to readers/writers/publishers/sellers/etc. for the following features:

• Submissions for Meatless Monday recipes.
• Quotes, opinions or even editorials on various issues for Topical Tuesdays. Contact me, if I don't contact you first!
• Suggestions or requests to be interviewed/reviewed, or to guest blog, or just rant about something, on Open Thursdays.
• Emailed synopsis or trailers, etc, for Free Friday promo days - no limit to these, and will be posted the week I receive them.
• Special Release Celebration or taking a guest shot on Excerpt Sundays - this will currently be exclusive to my fellow WHP authors, for the time being.

Anything else you got, feel free to contact me.

This is, naturally, free, and open to more than just authors - I'd love to hear from publishers, PR folk, editors, readers, book sellers, book club folk, cover artists, and others. Just contact me! Of course, you will get full credit, a line or two about yourself, and whatever links you wish.

Hey, it's a free shot to get some PR - though this blog is small now, I have hopes it will grow.

I am sure it will, with your help!

How to contact me:

• Through Facebook (friend me!)
• Through my website
• Via comments, below

Or email me at anneholly2010ATgmailDOTcom!

I hope to hear from you very soon.

FYI! My NEW Blogging Schedule!

I've decided to work out a regular schedule for this blog, so I know what's happening.

So, watch for these features, which I hope you'll enjoy! If you'd like to take part, I'm very easy to find on FaceBook or on my website, and I'd love to hear from you.

How the week will look, in addition to any little "coffee break" ponderings that might come up throughout (especially when I feel an urge to procrastinate):

Excerpt Sundays - Short bit of my writing on my FB page. (Might not be every week, but at least once a month.)

Meatless Mondays - Vegetarian recipes or home tips. (Submissions welcome.)

Topical Tuesdays - Pick a topic every week and I will ask writers to speak up on it. Contact me for more info!

Writing Wednesdays - All about my writing and publishing journey. .

Open Thursdays - Guest Bloggers, videos, freestyle topics, tips, cool websites, reviews, editorials, interviews, opinions, etc. Contact me for more info!

Free Fridays - Free self-promotion for other authors and various book folks, or myself should I have no volunteers. Contact me for more info!

Personal Saturdays - Day off or short snippets of my life as a mom and writer.

UPCOMING EVENTS: Releases will take priority when they happen! (TBA)

Holidays, etc., may be excepted.