NOTE: This blog contains mature content. 18 years or older.

Thursday, July 30, 2015

As many of my readers are by now aware, I fell into a writing slump some time back. Two works in progress plus a planned short story series fell by the wayside in the process. In an effort to keep some type of writing habit going while I dealt with the reasons behind this dry period, I started a one-year blog project called Experimental Positivity.  The experiment involves completing little daily challenges, and today's challenge may be of interest to readers and fellow writers who've wondered if I would ever again wield a pen.

Today is the day, ladies and gents. Day 152 is the day I've declared an official blog challenge to myself to recall my muse from extended hiatus and put on the writing hat. I've declared today National Write Something Day, a highly unofficial but incredibly meaningful, shout-it-from-the-rooftops occasion. The manuscript I'll be working on is Bound to Her Master, a fantasy/bondage tale I began some time back. As an additional challenge I'm issuing here on Fiction with a Passion, I've committed myself by signing up for Snippet Sunday to share the results. 

Posted by J. Rose Allister On 12:00 AM No comments READ FULL POST

Tuesday, May 19, 2015

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


Today's recipe I hit on when I was looking for ways to use up some apples.  

Apple Fritters

Ingredients:
1 3/4 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 slightly beaten egg
1 c. milk
1 tbsp. melted shortening
2 cups peeled apples, chopped into small pieces (though I've done this without peeling them first and it works)
Oil for frying

Sift together flour, baking powder and salt. Whisk together egg, milk and shortening, then pour onto flour mixture. Blend just until smooth, don't over beat. Fold in apples. Heat oil 1" deep in large pan or use deep fryer. Drop batter by spoonfuls into hot oil. Fry until browned on each side,

Some suggestions for serving: 
As a side dish, serve with chicken, ham, or mac and cheese
As a snack or dessert:
Dip in maple syrup, honey, or caramel sauce
Toss with powdered sugar while still warm
Toss with a mixture of cinnamon and sugar while still warm

Makes a couple dozen fritters, depending on the size of your spoonfuls,

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!
Posted by J. Rose Allister On 12:00 AM No comments READ FULL POST

Tuesday, April 28, 2015

It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


Today's recipe was something that came about when I started hitting up my local farmer's markets. I'm fortunate to have a few within a stone's throw, although I don't get to them as often as I'd like. Since produce is season and subject to local availability, one never knows what delicious deals can be had at the market, and I wanted a way to use the bounty while it was still fresh but with a flexible list of ingredients. 

Farmer's Market Brunch

The idea for this came from http://iowagirleats.com/2012/05/14/farmers-market-recipe-collection-farmers-market-skillet


Ingredients:
1-3/4 cups chicken broth
1 cup quinoa, rinsed and drained
1 Tbsp oil (I use olive oil, pastured butter, or coconut oil)
2 cloves garlic, minced
Some chopped up farmer's market bounty, such as:
1 zucchini
1 green onion
1 tomato
large handful spinach or Swiss chard leaves
1 cup of broccoli/caulifower florets, cut into small bites
...etc
Salt & pepper
1/2 cup feta or goat cheese (or grated cheese of your choice)
2 Tbsp chopped basil (I liked to pick this straight out of my herb garden)

Fresh Honey Lemon Vinaigrette:
1 Tbsp fresh lemon zest
2 Tbsp lemon juice
1 1/2 Tbsp honey
1 garlic clove, grated or finely minced
Salt and pepper to taste

Directions:

  Cook quinoa in chicken broth on a low simmer, covered, until broth is absorbed (about 20-25 minutes).  Meanwhile, whisk together vinaigrette ingredients in small bowl and set aside.
    In large skillet, cook garlic 30 seconds over medium heat. Add vegetables in turn, the longest cooking ones first, and saute until just tender. (Omit tomato if using.) Toss in half of the vinaigrette and cook briefly to meld flavors.
    Add remaining vinaigrette, tomatoes if using, cheese cheese, and basil. Toss everything well and let cool slightly before serving. (This can also be served cold.)

~~~

J. Rose Allister is the author of more than twenty-five books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!
Posted by J. Rose Allister On 12:00 AM No comments READ FULL POST
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