The flowers are in bloom…
Andwe’re gearing up for spring cleaning. Family matters have kept me busy since October, with most days on the phone, but now that things have settled down, we finally have time to think about the “to do” lists we’ve been compiling for a while. We’ve made a checklist, a “honey do” list, usually the bane of all husbands, but my hubby actually did the list himself. He’s called it his “75 day plan” and it is definitely reflective of his project manager position at IBM. Why, he’s even given each item a priority, time line for completion, and a special column for comments. We’ve already completed several chores, like cleaning the carpets and painting the exterior wood siding, but I have other little projects in mind, like getting an organizer for my closet, cleaning out my office, getting rid of old files and magazines, waxing wooden floors, painting rooms, etc. Can you tell we’ve got the spring cleaning bug?
Our littlest family members, Mila and Oscar, are really enjoying the warm weather. Oscar, as usual, has a blast barking at our postman, Steve, while Mila sits at the rear glass doors, barking at the squirrels and birds. Like most dogs, they love getting out, but spend most of their time sniffing. Oscar loves sniffing flowers, but once done, he heads off to find new and
more interesting scents. Mila, on the other hand, is a keen observer, spying every bird and squirrel in the neighborhood and making sure we know the animals are there.
As usual, I’ve kept busy with other activities, such as reviewing for MyShelfand planning for my April 27 signing at the “Day of the Book” in Old Town Kensington. I’ve also delayed having a contest for a while. Yes, the contests bring more people to my web site – many of whom have become good friends –but I want to spend a little more time writing. I have one work-in-progress that is begging for completion, and several others in the works.
Appearances and Book Signings
Kensington Day of the Book Festival
Sunday, April 27
12 noon – 5:00 PM
Come celebrate the International Day of the Book! Fun for the whole family!
Howard Avenue in Old Town Kensington
(one block fromConnecticut Avenue
one mile outside the Beltway)
Come join me and more than 100 localauthors, book and paper artists, small press publishers, literarygroups, booksellers, and community organizations who will line the twoblocks of Howard Avenue in Kensington, Maryland, to show, sell, and discuss
their books and art.
This is a special event, with activities, readings, musicand fun stuff for young and old alike. Some of the events include bookmaking, writing and art activities for children and adults, free rare book evaluations, a demonstration of how to make Artist Trading Cards, and even a special appearance by Sherlock Holmes and Dr. Watson!
This is a wonderful street festival, rain or shine.Live music will be performed by several groups, chilldren will love the storytelling by the Twinbrook Tellers in theChildren's Tent, adults can sit for a while at the Open Mic and listen to poets andauthors read from their works, and you can even bring in your rare books for a free expert evaluation. You never know, you just might havea true treasure!
For more info, contact Elisenda at the Kensington Row Bookshop, phone (301) 949-9416 or email kensingtonbookfestival.gmail.com, or visit: Kensington Day of the Book Festival
Author Corner…
I have several announcements to make regarding my author friends…
Marilyn Trent(writing as M.K. Trent) has just released her first romance in paperback: Locking Horns. ISBN 978-1-60154-127-7
A delightful contemporary romantic comedy, this hilarious novel has kept me laughing from the first couple of pages.
Here’s a brief blurb:
High school comes back to haunt Alexis “Lexi” Cunningham when she finds herself doing community service in Charles Town, West Virginia at Harlan “Buddy” Beckett’s cattle ranch. Buddy was the school trouble-maker she had no time for. Now she has to make time for him--100 hours of time to be exact…
Buddy Beckett’s favorite fantasy thirteen years ago was arrogant, unapproachable Alexis Cunningham. Much to his delight, she’s gotten herself into trouble with the law and her retribution includes cleaning stalls in his barn. Quite a come-down for the girl who considered herself better than everyone else in high school.
Thrown together in one crazy situation after another, Buddy and Lexi discover that life can toss some pretty big cow pies into the ring--including the big “L” word, Love.
Don’t miss this one. You will absolutely love it!
The paperback is available from Amazon.com, and the Ebook is available from The Wild Rose Press at
Another dear friend, Jean Hackensmith, has just released her latest book, Checkmate. Here’s a brief blurb:
Caryn Deaver's husband tried to kill her and their children seventeen years ago. He went to prison for the crime, but he's out now and determined to finish the job. A period of sadistic stalking is a prerequisite to thefinal "Checkmate;" each progressive stalking incident includes a note: "Checkmate — nine moves," "Checkmate — eight moves"... If Dan has his way, the last move willensure Caryn's death...and the death of the new man in her life, Cheyenne Fire Chief, Zach Riker. Zach is just asdetermined to thwart Dan's "game" andwill stop at nothing to protect the woman he loves...or die trying.
You can order the book directly from Jeanthrough her website at or from Amazon.com beginning May 1, 2008.
More news from my dear friend, Carolyn Howard-Johnson: Her book, The Frugal Editor, was selected as the best publishing book of 2007 by Reader Views Annual Literary Awards. This is the second award for The Frugal Editor, published by Red Engine Press. The first is USA Book News Best Writing/Publishing Book. Carolyn’s latest book will help authors present whistle-clean copy (whether it's a one-page cover letter or their entire manuscript) to those who have the power to say "Yea" or "Nay."Available from Amazon at
Reading Corner…
Here are my latest MyShelf reviews. Needless to say, I highly recommend each of these books!
The Remains of the Dead, Wendy Roberts
Blackthorne's Bride, Shana Galen
Confessions at Midnight, Jacquie D'Alessandro
Lord Devlin's Dilemma, Jane Toombs
Gambit, Karna Small Bodman,
Reluctant Smuggler, Jill Elizabeth Nelson,
The Kiss, Sophia Nash
How to Propose to a Prince, Kathryn Caskie
The Seduction of the Crimson Rose, Lauren Willig
The Marvelous Journey Home, John M. Simmons
(10 CD audio book on adoption)
Read my reviews at MyShelf:
Recipe Corner…
Savory Stuffed Mushrooms (Makes 24 appetizers)
Ingredients:
24 medium mushrooms
6 tbsp. butter or margarine
1 small onion , chopped
1/2 tsp. garlic powder or 2 garlic cloves, chopped fine
1 pkg. (3 oz.) cream cheese , softened
3 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes
1 cup herb seasoned stuffing
1. Remove stems from mushrooms. Chop enough stems to make 1 cup.
2. Melt 2 tbsp. butter or margerine in saucepan. Brush mushroom caps with butter and place top-side down in shallow baking pan. Heat remaining butter. Add chopped mushroom stems, onion and garlic powder and cook until tender.
3. Stir in cream cheese, Parmesan cheese and parsley. Add stuffing. Mix lightly. Spoon about 1 tbsp. stuffing mixture into each mushroom cap.
4. Bake at 425°F. for 10 min. or until hot.
To prepare ahead: Follow steps 1-3 above, but do not bake. Can refrigerate up to 24 hours and then baked as directed.
Seafood Omelette Filling with Butter-Cream Sauce (This is from the Shelburne Inn, Seaview, Washington
A bit on the fattening side, but oh-so-good, and great for using up leftover bits of seafood.)
Ingredients:
1 dozen fresh Wilapa oysters
4 razor clams, chopped
6 tablespoons butter, divided
1/4 lb. fresh asparagus, blanched and cut into 1-inch lengths
1/4 red onion, finely chopped
4 tablespoons brandy
2 tablespoons heavy cream
1/4 cup fresh oregano, chopped
Cayenne pepper to taste
1/4 cup green onion (scallion) chopped (use the green, too)
Salt and pepper to taste
Parmesan cheese, freshly grated
1)Sauté the oysters and clams in 2 tablespoons of the butter for about a minute; then add the asparagus. Be careful not to overcook. Next add the red onion. Sauté until tender.
2)Deglaze the pan with the brandy. Pour in the cream and reduce the sauce by about half until it bubbles, thickens, and browns slightly.
3)Once reduced, incorporate the remaining butter, then add the herbs and scallions.
4)Ladle a generous dollop of the filling into the hot shell of an omelet as it comes off the stove. Top it with freshly grated Parmesan before folding the omelet.
5)Garnish and serve immediately.
Artichoke, Pepper & Black Olive Souffle - A recipe from the Adobe Abode, Santa Fe, New Mexico
Ingredients:
1/2 cup flour
1 tablespoon baking powder
10 eggs, lightly beaten
1 stick butter, melted
4 cups grated Monterey Jack cheese
2 cups small curd cottage cheese
1 can artichoke hearts, quartered or chopped smaller
1 jar pimentos or 1 jar roasted red peppers (chopped)
1 can sliced black olives
1)Heat oven to 400 degrees. Grease a 9 x 14 glass baking pan.
2)Measure flour and baking powder into a large mixing bowl.
3)Pour in eggs and melted butter and mix thoroughly with a whisk. Add remaining ingredients plus salt and pepper to taste. Pour into the baking pan and level top with rubber spatula.
4)Bake for 30 minutes, or until top is lightly browned.
5)Cut in as many servings as you like for breakfast or brunch (up to 12) or cut into very small squares and serve as hors d'oeuvres.
Note: May be prepared ahead of time, refrigerated or frozen, and reheated in microwave.
Near-East Lamb and Vegetables(Serves 4)
Ingredients:
1 cup plain low-fat yogurt
1 teaspoon ground cumin
1/2 teaspoon minced garlic
1 teaspoon salt
4 shoulder lamb chops
2 yellow summer squash, scrubbed and cut lengthwise in 1/4-inch-thick slices
8 medium-size scallions
4 pita breads (or more, we love it!)
1. Mix yogurt, cumin, garlic and salt. Reserve half for pitas.
2. Place lamb chops close together in middle of broiler-pan rack. Arrange slices of squash, overlapping if necessary, around lamb. Brush lamb and squash liberally with yogurt sauce. Broil 3 to 4 inches from heat source 7 minutes.
3. Meanwhile trim scallions to about 8 inches. Stack pitas, cut in wedges and wrap in foil.
4. Turn lamb and squash over. Add scallions and brush all liberally with yogurt sauce. Place wrapped pitas in oven to warm.
5. Broil lamb and vegetables 6 to 7 minutes, until lamb is barely pink at center and scallions just begin to char. Serve with remaining yogurt sauce for dipping pitas.
A hint: If you like soft pita bread, place the bread on a plate, cover with a dampened paper towel, and heat in microwave for 30 seconds. If you like it crispy, toast the pita bread a few minutes.
Asparagus Vinaigrette
1 lb fresh asparagus
2 tablespoons butter, melted
1 cup fresh raspberries
1/2 cup raspberry vinegar
Cook asparagus until tender-crisp. Set asparagus on serving dish and drizzle with warmed, melted butter. Garnish with fresh raspberries. Splash on raspberry vinegar. Serve at once.
And here’s a great dish using chicken drumsticks…
Mediterranean Drumsticks (Serves 4)
Ingredients such as tomatoes, black olives and capers flavor this tasty dish.
Ingredients:
2 teaspoons olive oil
8 chicken drumsticks (about 2 pounds), skin removed
1 can (28 ounces) tomatoes in juice
1 can (6 ounces) small pitted black olives, cut in half
2 tablespoons capers
1 tablespoon minced garlic
1 teaspoon fennel seeds
1 teaspoon salt
1 teaspoon balsamic or red-wine vinegar
1/4 teaspoon crushed red pepper
Garnish: chopped parsley
1. Heat oil in a large nonstick skillet. Add drumsticks and cook over medium heat, turning occasionally, 8 minutes or until lightly browned.
2. Add remaining ingredients and bring to a boil over medium-high heat. Reduce heat and simmer uncovered 20 to 25 minutes, breaking up tomatoes with a wooden spoon and turning chicken occasionally, until meat is opaque near the bone.
3. Sprinkle with parsley and serve.
Mediterranean Lentil Salad (Serves 8)
Ingredients:
1 large eggplant, cut into 1-inch chunks
1 cup or more Balsamic Sun-Dried Tomato Vinaigrette (recipe follows)
1 pound cultivated mushrooms, quartered
2 large red, yellow or white onions, quartered and thinly sliced
4 cups lentils, rinsed
8 cups water or chicken broth (homemade or canned)
1/2 cup balsamic vinegar
Salt; freshly ground coarse black pepper; and fresh lemon juice, to taste
1 bunch Italian parsley, minced
1. Preheat oven to 425 degrees.
2. Toss the eggplant with enough of the vinaigrette to coat the eggplant in a large baking pan. Place in oven and bake until tender and slightly charred, about 30 to 45 minutes.
3. While heating above, place the mushrooms and onions in another baking pan and bake for about 20 minutes until the onions are tender and sweet.
4. Place the lentils in a large pot with the water, vinegar and about 1 tablespoon salt. Bring this to a boil over high heat, cover with a lid, and reduce the heat to low. Cook just until tender; watch carefully so you don't end up with mushy lentils.
5. Pour the lentils through a fine wire mesh strainer in the sink to drain off any unabsorbed water.
6. Combine all the ingredients in a salad bowl and add more vinaigrette if needed. Season with salt, pepper, and fresh lemon juice to taste.
Question or comments?
Write meatP.O. Box 551, Glen Echo, MD 20812-0551, or Email me at: .And be sure to visit my website at for my latest news, contest, events and signings.
Until next time, all the best!
Linda Morelli