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

Tuesday, September 16, 2014


It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious! Today I'm sharing a quick-n-easy treat the family will love!



HEALTHIER FRIED HONEY BANANA

Since our family decided to ditch refined sugar and flour for the most part, I'm always looking for easy dessert ideas that will satisfy my sweet tooth without breaking the diet. This one I adapted from something I saw online a while back. It took all of five minutes and left my crew begging for more. Frying bananas changes the flavor into something really sweet and delish. And coconut oil is my favorite for the frying--it's very healthy and imparts a nice fragrance and taste.

Ingredients

2 bananas
2 tsp coconut oil (you can sub olive oil if you want)
a sprinkle of cinnamon to taste
a dash of nutmeg (optional)
a few tbsp organic honey or real maple syrup thinned with 1 tbsp water
1/4 cup coconut milk, whole milk, or half and half (optional)

Directions

Heat oil in a large frying pan while slicing bananas thinly. Lay slices in pan in a single layer and fry over medium heat, turning after a minute or two when the bottoms are golden. Turn off the heat.  Turn off the stove. Sprinkle with cinnamon and nutmeg, if using, and drizzle honey/maple syrup over the top. Cook for another thirty seconds or so to let everything glaze nicely. Serve with a small amount of coconut milk or cream poured over the top (or just plain).


By the way, this is amazing over ice cream!


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

Monday, September 15, 2014


Dear Manuscript:

I'd like to think of myself as both a reasonable person and a seasoned writer. For reasons I have yet to fathom, however, you apparently want to challenge both of these opinions.

I have given you the due attention all manuscripts deserve. Before ever setting pen to paper (or fingers to keys), you were carefully considered, debated, dreamed about, and conceptualized. Extensive notes were taken, continuity was checked, and index scene cards were written, shuffled, and altered. Character dossiers were constructed with all the fervor of a secret agent tracking down a million dollar bounty. And I must say, with all that preparation in hand, we were off to a great start when I opened that first blank page and began writing.

Where did it go wrong?

Before long, smooth sailing turned to hurricane conditions in shark-infested waters. Characters wouldn't behave, plot points refused to leave my fingertips, and word count stalled. I would wrestle you down until a scene finally appeared, only to have you shut down again. This start and stop approach has turned what should have been a two month draft into a seven month (and counting) battle of wills.

Now, just when I thought I'd figured out the rules, you changed course on me. New details are emerging, vital additions to scenes that you've whispered must be added. More action. More shocking revelation. More, more, more. Write, write, write. Go, go, go! And now, my dear, please forgive me for saying it, but you've put on a lot of meat in the process. Too much.

The plan was for you to be a tidy little manuscript of oh, say 60k words or so. Maybe 70k, since you are the last in a series and there are ends to tie and a big picture to finish painting. But you had other plans, didn't you? You got greedy. At the rate we're going, we'll cross 100k and still be sprinting to the finish line. You know you're going to have to shed 30k or so of bloat before you can cross the publisher's desk. So why do this to yourself--and me?

Now, I'm not suggesting we return to the days of "you can't make me". If given the choice, I'll take the runaway train approach over the solid block wall anytime. But we have got to wrap this up. So put on your jogging shoes and your fitness wristband, baby, and prepare to go lean and hard. No more late night snacks of 3k or so when you won't let me sleep. No more early morning binges where you whisper, "You should go back to chapter three and add THIS because it'd be really cool". Feel free to deviate from upcoming notecards, but only if your suggestion is both an improvement and a replacement for the existing scene, not an addition.

I know it will be tough. Habits are hard to break. But believe me, I'm doing this for your own good. You'll thank me when edit time comes rolling around.

Sincerely,

Your Loyal and Frazzled Author

~~~~

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.  For more gab, find her on Twitter or Facebook.
Posted by J. Rose Allister On 12:00 AM No comments READ FULL POST

Tuesday, September 9, 2014

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 is inspired by my work in progress, Disarming Cowboys. The heroine gets to dig into a plate of hot, juicy ribs, and that got me to thinking about my favorite rib recipe. I first posted this one three years ago, but it's definitely worth repeating. 

These ribs are treated to a delicious rub and a balsamic glaze that will knock your socks off. This one takes some time, so it's not something I bust out every other week. But if you're looking for a special occasion rib with real WOW factor, this is it!

Glazed Balsamic Wow Ribs

Ingredients

For ribs: 
8 cloves garlic
1 tsp salt
2 tbsp finely chopped rosemary
tbsp packed dark brown sugar
tbsp balsamic vinegar
1 tsp cayenne
8 lbs baby back pork ribs
1 cup water

For glaze:
2 cups hot water
1 cup balsamic vinegar
1/2 cup packed dark brown sugar

Directions
Mince and mash garlic to a paste together with 1 tsp salt. Stir with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly on all sides of ribs. Marinate in roasting pans in refrigerator for at least 8 and up to 24 hours. 

Preheat oven to 425°F. Racks should be moved to upper and lower third.

Pour 1/2 cup water into each roasting pan and tightly cover with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 90 minutes to 2 hours. Transfer ribs to a platter.

For the glaze:

Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Simmer on low to low-med heat until glaze is reduced to about 1 cup. This can take from 10-15 minutes, depending on your heat. Brush some onto both sides of ribs.

Grill ribs over a medium-high heat, turning occasionally, until they are hot and grill marks appear, about 6 minutes. Brush with more glaze to finish. Serve glaze on the side. Yum!

~~~

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 Facebook. She loves talking to people!
Posted by J. Rose Allister On 12:00 AM No comments READ FULL POST
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