June 30, 2011

New Me - Websites

I thought I'd share some of the websites with dieting, exercise and heathly eating tips that I've been looking at recently.

Top 5 Mistakes Dieters Make by Dr. Oz

The Science of Snack Factor Diet

Easy Ways to Stick to Your Diet

Blast off fat (way) faster

Calories Burned - learn how many calories you burn with certain activities

I really like Everyday Health's site.  If you scroll down the first page, you'll find some iphone and ipad apps, like a calorie counter and snack app.....it'll tell you how many calories certain snacks have, great way to keep the calories down.

Do you have a favorite dieting/exercise website?

Anna Kathryn Lanier

June 29, 2011

Wednesday's Chow

My friend Denise gave me a cookbook on Saturday - The All-American Cowboy Cookbook. Oh, my. What a treasure trove!  100's of recipes and lots of tidbits on cowboys, country singers/song writers, actors and more.  Her intent is for me to give away as a prize...grrr. But I will, during my August workshop "Pioneering Women of the West."  In the meantime, I'll post some recipes here and copy some for my own recipe box.

Here's one donated by Tom Selleck, of Quigley Down Under.  Looks yummy!  Oh, and the recipe looks good too.

Quigley’s Chicken with Wine and Vegetables
By Tom Selleck in The All-American Cowboy Cookbook

1 onion, sliced
3 tbsp butter, divided
4 boned chicken breasts, halved (8 boneless, breasts)
Salt and pepper
½ cup all-purpose flour
8 whole mushrooms
1 cup orange juice
1 cup Marsala wine
¼ cup ginger ale
¼ cup lemon juice
1 medium can artichoke hearts
Hot, cooked rice

Brown the onion in one tablespoon butter. Set aside. Preheat oven to 325°. Salt and pepper the chicken. Roll in flour to cover. Brown quickly in remaining butter. Place onion in bottom of Dutch oven. Layer with chicken and mushrooms. Mix the liquid ingredients and pour over. Bake, covered, one hour. Add the artichoke and cook 30 minutes more. Serve with rice.

Anna Kathryn Lanier
Pioneering Women of the West Workshop
Hearts Through History Campus
August 1-31, 2011

June 27, 2011

How can I write what I know?

For many years, I've pondered this - Write what you know. If I write what I know, then my stories will be BORING! After all...I was born and raised in Utah. Growing up my family never went anywhere except camping. We didn't visit exotic places - or even go to Disneyland. After I married and had my two daughters, we didn't go anywhere either because we couldn't afford it. Is it any wonder I started writing? I wanted to visit places I've never been and could only dream about.

But there's more to this concept of writing what you know. It took me a long time to realize I could still write about the 1800's and exotic places I've never been. How, you ask? Well, after all the time I spend doing research for my stories, guess what? Now I KNOW about these places. I know about the Regency and Victorian periods. I know about the Wild West, the way the people acted and the clothes they wore.

Oh...but there's still more to this concept, believe it or not. Writing what you know doesn't just mean places you've visited. Oh, no!  Writing what you know means emotions. If there are no emotions in a story, then the reader isn't going to sympathize with your characters. So, if an author has been in love - they can write about it. They know the emotions; swelling of the heart, tingles rushing up and down your spine, and yes, even going weak at the knees. A writer knows about how one can long for the person they love until it consumes their very being. If an author has had their heart broken, that only adds to the story. If an author has experienced anger, hatred, happiness, and forgiveness, those are great emotions to write about, too.

In the past couple of years, I've been seriously thinking about the direction of my writing. For many years, I wrote stories that were not going anywhere. I thought I was writing what I knew. Then I realized I wasn't. Not really. I'm a Christian - born and raised. I faithfully go to church every week, pray several times a day, and put my trust in the Lord. Yet did I once think about adding segments of this to my stories? I didn't. So almost two years ago, I decided to start writing Christian and sweet romances. It was something entirely new for me. But you know what? IT WORKED! I feel more confident about my writing and my plots. I feel like I can actually see my future paved in front of me...and it's looking very good!

So my advice to writers out there is to WRITE WHAT YOU KNOW. Write what feels good to you and that will lead you in the right direction. Don't be afraid to try something new, either. You just might like it.

Books by Marie Higgins:
Winning Mr. Wrong (LDS romance) Also available in Kindle!

Heart of a Hero (general Christian historical romance) Also available in Kindle!

Hearts Through Time (sweet romance / paranormal) Also available in Kindle!

June 25, 2011

Satruday's Salacious Suggestions

by Melissa Ohnoutka

** This is a SHORT STORY Teaser**

Hailey Devlin and Patrick Roark survived their nightmare in Faithful Deceptions. But what about all the others? Will putting a man behind bars for his crimes really stop any of the suffering? The demand is still there. Therefore the horrendous cycle just keeps on going. Can anyone really hope to stop this madness? ….One man is determined to try.

Shattered Souls of Innocence is a Short Story prequel to Target of Betrayal, which will be released later this Summer, 2011.

Buy it now at Amazon or Barnes and Noble.

Vist Melissa's website.

June 23, 2011

Pioneering Women of the West Workshop

Join me August 1-31 at the Hearts Through History Campus for a month-long workshop on Pioneering Women of the West.

You'll learn about the western movement, the treacherous journey hundreds of thousands people took and of the lives of specific women who helped shape the West, intentionally or not. Some women went looking for a better life; others followed their man into the wilderness. There will be three lectures a week, with time for questions and answers and additional research on the participants' part.


August 1-7: Introductions; Syllabus; Western Movement overview
August 8-14: Who Went; Westward Ho!: Getting Started; Keturah Belknap
August 15-21: The Women: Mail-order Brides; Teachers; Doctors
August 22-28: Off the Beaten Path: Makers and Shakers; Miscellaneous
August 29-31: Wrap-up

Register HERE.

Win a free workshop entry for "Pioneering Women of the West?" Then just send me an email to annakathrynlanier@gmail.com with "Workshop Contest" in the subject line by midnight July 15th, 2011. I'll draw for a winner on or about July 16th. One lucky person will receive a free registration to my workshop.

Additional chances to win a free registration available at my Sweethearts of the West (14th) and Seduced by History (19th) July blogs.

June 22, 2011

Wednesday's Chow - Frog Eye Salad

My daughter got this recipe from her mother-in-law.  It's a delicious fruit salad. The only problem is it makes a LOT of salad, so it's best for large family gatherings or pot luck suppers/picnics. 

Frog Eye Salad

Warning – Makes a LOT of salad.

Boil 1 lb. Acine de Pepe pasta (frog eye) in 3 quarts of water for 8 mins; drain.

In a small sauce pan combine:

1 cup sugar
3 Tbsp flour

Then add

2 cups pineapple juice
2 beaten eggs

Cook until thick. Remove from heat and add:

1 cup coconut
1 cup mini-marshmallows
1-20 oz can crushed pineapple (do not drain)
1-20 oz can pineapple tidbits (do not drain)
3 small cans mandarin oranges (drain these)

Mix well, then fold in:

1-14 oz tub Whipped Topping

Chill at least 8 hours.

Anna Kathryn

June 19, 2011

Writing vs. Baking

by Tess St. John
I want to thank Anna for hosting me today! I love her blog: the recipes, her lessons, and the guests!

While trying to decide what to talk about today, I wanted to do something about baking (I couldn’t choose cooking...I’ve done it for twenty years now and have gotten all I can out of the experience, but I love to bake), because she always has the best recipes. So I started thinking...how does writing and baking parallel? I was suprised at all the two have in common

Before cooking, supplies must be purchased or found on your shelves. Before writing, we must either research or pull from our own experiences or imagination to come up with a story.

The right tools are necessary when cooking: utensils, mixers, and pans. When writing we need the same thing: computer, typewriter, paper, and/or pen.

Recipes spell out the ingredients and tells how much of each item to use. In writing, we have our genre specifications to tell us what each story should consist of. You’ll note in this case, many of us don’t follow the specifications...many of us use our own spices or ideas.  

Most recipes have an order in which the ingredients are added. Others just advise to put together and mix well. I think this is true of writers also. Some of us plan, plot, and outline and others of us just write as the inspiration comes.

After we’ve got the dish made, we must put it in the oven (in the heat) to bake. When we get everything together in our books, we must go through and put our words under the heat of our editor’s eye.

After baking, cool. I suggest we do this with our writing too. After you’ve written and edited something, put it away for a while and come back to it later with fresh eyes.

Serving the dish, making it as appealing as possible is next. And going through our story and checking for typos and grammar is essential in presenting our most appealing story.

Finally...We put it on the table and hope everyone enjoys our masterpiece. Same happens with our books.

This recipe is one of the reasons my husband says he married me.


1 ½ cup flour
1 ½ sticks margarine (melted)
3 Tablespoons sugar
Dash salt
1 cup chopped pecans (I usually use 1 ½ cup…because everyone loves pecans around here)

Mix and pat into 9X12 pan and up on the sides
Bake 325 degrees for 15-20 minutes…until lightly brown (too brown and it turns out too hard, but if it’s not cooked enough it’s not crunchy)

½  large container of cool whip
8 oz cream cheese
1 cup powdered sugar

Beat until well blended (usually takes a while…I put in my mixer and let it go for a while to get all the lumps out) Spread over cool crust.

2 small packages of instant pudding (my husband loves Lemon, but most people like chocolate…any type pudding will do, so use your favorite!)
3 cups milk
Beat until thick and spread over cream cheese mixture

Top with other half of cool whip. Refrigerate until set and serve

Keep refrigerated.

I hope this yummy dessert will grace your tables soon. I promise it will be a favorite!

BTW: My first book Second Chances, a historical romance is available at Amazon, B&N, and SW. I also have a freebie Prequel to SC titled Emma’s Chance. It’s available at B&N, SW, and on my website

Second Chances

Love that frees the heart ~ also captures it.

Lady Emma Easton’s elopement to an elderly earl shields her from an abusive father, until her husband’s death leaves her vulnerable once again. Only one man can protect her—the earl’s trusted friend, Viscount Drake.

After losing his wife, Lord Drake vows never to marry again. But his heart warms to the young widow he’s promised to protect. Emma’s love frees him from the darkness that’s consumed him. But now Drake must protect her from her father’s evil whims, or face losing her forever.

Emma’s Chance

Under her abusive father's control her whole life, Miss Emma Kerr is now betrothed to a man who is rumored to have killed his first wife. Emma's maid implores the help of Harmon Westbourne, the Earl of Easton, to rescue Emma from her father's home. The elderly earl isn't one's dream of a knight in shining armor, and his proposal of friendship and shelter, and how that may be accomplished, are outlandish.

June 18, 2011

Saturday's Salacious Suggestions

by Meb Bryant

Five-year-old Becca Strong reported monsters lurking outside her bedroom window. Unfortunately, nobody believed her...until she actually killed one.

Buy it now at Amazon or Barnes and Noble.

June 16, 2011

New Me - Fruits and Vegetables

A few weeks ago, I started My Fitness Pal and a 1200 calorie diet. I sorta stick to that…1200 calories is NOT a lot of food. But as I said last week (or think I said) I am eating healthier and pay more attention to what I do eat. I did, I confess, eat a cheeseburger yesterday. It was good. So were the onion rings. I went over my calorie intake, but I ate right the rest of the day (and it was a Junior Burger).

In Tuesday’s Houston Chronicle was a great article called “Eating a Rainbow of Healthy Food,” because June is National Fresh Fruit and Vegetable Month. Alas, I can’t find the article on the Internet. Too bad, cause I could have linked dozens of people to that article! The author points out that My Plate, the new USDA’s graph that replaced the Food Pyramid suggests that we fill half our plate with fruits and vegetables. Fresh, canned, frozen, dried or 100% juice…they all count. Okay, I admit, I still don’t eat enough fruits and vegetables. But I’m trying to add more!

Anyway, I went in search of websites that explain “Eating a Rainbow of Fruits and Vegetables.” Here’s what I found:

From the North Dakota State University – What Color is Your Food? It includes a box with serving sizes: one large banana, one small apple, 12 baby carrots, 2 cups raw greens, etc. It also has lists of fruits and vegetables under each color and what benefits each color has.

Here’s a blog post at Smithsonian.com – The Plate as a Palette. The blogger discusses “an intriguing event that combined art and cuisine.” Maybe something you can do small scale at home with the kiddies.

And speaking of kiddies, Preschoolrocks.com has Eat the Rainbow Game. And here’s a PDF activity guide for teachers and parents from the Mississippi Community Education Center, Eat a Rainbow Every Day.

So, what’s your favorite fruit and vegetable? I’ll start – I love apricots and carrots. Hmmm, both yellow/orange. I need to branch out.

Oh, I meant to mention this on last week's blog....I also participate in Daily Challenge, which is somehow connected to Facebook. It's a fun activity that helps you think about your overall health. Each day, you'll be sent a 'challenge' to your email.  Wednesday's challenge was to eat a 'red' fruit or vegetable.  Other challenges have been checking the quality of your water, walking the perimeter of a building, block, etc.  You earn points and pass levels with each challenge you do.  Check it out, it's free and it's fun.

Anna Kathryn

Created by MyFitnessPal - Nutrition Facts For Foods

June 15, 2011

Wednesday's Chow - Red Snapper

The family and I love to eat fish, though we still don't eat as often as we should. But being near the Gulf of Mexico, we can get fresh stuff by going to one of the many seafood markets. Red Snapper is a favorite, and so is this recipe. Be aware it's a recipe for two, so you'll need to double or triple.

Baked Red Snapper with Garlic Sauce


• 2 red snapper fillets, about 6 to 8 ounces each

• 4 tablespoons butter

• 1 medium clove garlic, pressed or minced

• 3 or 4 drops Worcestershire sauce

• 1/2 teaspoon Creole or Cajun seasoning, or your own favorite seasoning blend, with salt

• 1/8 teaspoon fresh ground black pepper

• 1 to 2 teaspoons minced fresh parsley

• 1 teaspoon snipped fresh or frozen chives, optional

• 3 to 4 tablespoons plain or seasoned bread crumbs

• 2 tablespoon freshly grated parmesan cheese, optional


Place snapper fillets in a baking dish which has been sprayed with a butter-flavored baking spray.

In a skillet, melt butter with garlic, Worcestershire sauce, Creole seasoning blend, pepper, parsley, and chives, if using. Cook on low for 2 minutes, just to blend flavors. Brush both sides of fish fillets with the butter and herb mixture. Toss bread crumbs in the remaining butter mixture; sprinkle over the fillets. Bake at 400° for about 12 minutes, depending on thickness of fillets, until fish flakes easily and is no longer translucent. Serves 2.

June 12, 2011

Western Romance

by Teri Thackston

I’ve written in several different genres over the years but western romances have a special place in my heart. A native Texan, I spent a good part of my childhood on my grandparents’ farm. Even after we moved to the ‘big city’, I found a way to feed the need to see rolling countryside, hear the wild wind, and smell the prairie grasses by immersing myself in Zane Grey or Louis L’Amour novels.

Then, of course, there were the Saturday afternoon matinees that featured trail rides, gun fights and wild rides on horseback. What a great way to spend a lazy summer afternoon. But it was the books and television programs that really fed my needs for western living.

Television…strange topic for a blog by a novelist maybe. But mine was the television generation and I often had to decide between reading and watching my favorite western stories. At one time there were more than thirty westerns on television, which made this popular electronic device a true temptation. Maverick, Bonanza, The Big Valley…my family watched them all.

Of course one of the finest examples of this genre of television entertainment was Gunsmoke. Filled with western drama and humor, emotional tales of good versus evil, and a dose of romance (we all remember the lovely Miss Kitty), this show ran for twenty years. In the lead role of Marshal Matt Dillon was James Arness. Which brings me to the point of this blog.

Mr. Arness, a fine actor, passed away just last week, still receiving fan mail almost every day long after the show went off the air. That says a lot for the high esteem in which we hold certain types of stories and certain types of heroes. In his time, the western heroes of fiction embodied the highest of morals. They took their time with important decisions that needed time, but they were quick to act when the situation warranted it—sometimes with words but often with their fists or their guns. That’s not to say they didn’t exhibit worry or regret when their actions resulted in violence, but they did the right thing when it needed doing.

The hero of my western romance The Abduction of Miss Jenny Chandler is like that. John Walker Grayling, Texas Ranger in mid-nineteenth century Texas, feels genuinely, considers deeply and loves with all his being. I tried to create his character—and others in the novel—as true to the genre as I could…including, of course, that dose of romance. The heroine, Jenny Chandler, is on the verge of womanhood with all the angst of modern young adults…but with that spunk that makes her endearing.

So here’s to Mr. Arness, westerns, and the heroes and heroines with whom we love to fall in love.

Excerpt from The Abduction of Miss Jenny Chandler:

Something slammed into her from behind. She flew into the air. Diaz’ rope jerked tight, cut into her waist. Her right arm, gripped at the wrist in a strong brown hand, slashed downward. A knife blade flashed in the sunlight and the deadly rope fell limp.

Suddenly her face was buried in Gray’s chest and he wheeled the horse away. Fright and exhilaration gripped her as all the heroic images she had cultivated in her mind throughout their ordeal rushed upon her and she lifted her head to look into his handsome face. His eyes met hers and something raw and unfamiliar bolted between them. Then a shout from behind snatched his attention and Gray twisted to look over his shoulder. Jenny looked, too and saw Diaz raising his pistol.

“Hold on!” Gray commanded.

Jenny threw both arms around him as he swung the mare to the left. A shot rang out. Instinctively, Jenny lowered her head further. Something moved against her face and she heard Mischief snuffling inside Gray’s shirtfront. Then Gray jerked the reins to the right. The mare responded instantly, out-maneuvering another bullet. Another pull to the left brought them behind a low ridge tumbled over with outcroppings of rock large enough to hide them.

“Take the reins,” Gray ordered, pressing the warm leather into Jenny’s hands. “Ride due east.”

Sensing the change of grip, the mare tossed her head, forcing Jenny to battle the animal for control. Reaching around her, Gray plopped Mischief into Jenny’s lap. Then, gripping her waist, he pushed himself backward onto the mare’s rump.

Jenny clutched the nervous rabbit with one hand, still fighting to control the horse with the other. Gray’s agility stunned her. Was he ill or not?

“What are you going to do?” she asked.

“Get a gun and another horse. Don’t stop, Jenny. Not for anything.”

His gray-blue eyes locked with hers and Jenny experienced again that strange sensation coil deep inside her. Emotion begged for words to release it. She’d known Gray such a short time but knew that she would be leaving part of herself with him.

“I’ll catch up in a few minutes,” he promised.

Before she could reply, he swung both legs to the mare’s right side and leapt onto a nearby boulder.

“Go!” he shouted and Jenny kicked the mare into a run.

The Abduction of Miss Jenny Chandler available in print or ebook at www.jasminejade.com,  www.amazon.com, and other fine booksellers.

Visit Teri at her website.

June 11, 2011

Saturday's Salacious Suggestions

By Marie Higgins

A love story that transcends time . . .

When a woman claiming to be a ghost from 1912 appears in Nick Marshal's office and begs for help in solving her murder, he thinks he has lost his mind. A scandal that rocked Hollywood almost destroyed his law practice, so he doesn't need any more fireworks as he rebuilds his life. Still, he is intrigued by Abigail Carlisle's plea, and he needs clients, even if this one insists she's dead. The more secrets Nick uncovers, the deeper he falls for the beautiful ghost.

Abigail believes Nick is her heart's true desire, but how can happily-ever-after happen when she's already dead? The more time she spends with him, the more real she becomes, until Nick can finally touch her.

In a strange turn of events, Nick is suddenly whisked back to 1912, two weeks before Abby's murder, but she doesn't remember him. When he attempts to win her over so he can save her from a tragic destiny, Abby thinks Nick is courting her for her inheritance. But even if he can rescue her and make her trust him again, how can they be together forever?
Buy now: Barnes and Noble, Amazon, Kindle
Visit Marie at her website and blog.

June 9, 2011

New Me - Again

So, in January 2010, I started a “new me” blog posts. I think it lasted a few weeks! I was actually surprised when I went looking for the posts and saw that it was LAST year I started them, and not this year! It didn’t seem like it had been that long ago.

Anyway, I’m going to try to start it up again. My life is so busy, I’m not sure I can post each week, but I think I’ll try to post every other week. So what are the “new me” posts all about? Well, like a lot of people, I need to not only lose weight, but to get into shape. Honestly, I haven’t exercised much since high school, 30 years ago. A few weeks ago, I joined a zumba class and started watching my calorie intake. I’ve also been looking into various websites on nutrition and I thought I’d pass some of those along. I’m not making any claims or supporting any of them, just will pass them along for each of you to make choices on your own.

That being said, one site I found that helps me keep track of my calorie intake is http://www.myfitnesspal.com/. The website also has an iphone app, which is actually how I found it. I looked at the apps for a calorie counter. My Fitness Pal asks you questions and then tells you how many calories you should eat to meet your weight goal. Mine is 1200 calories a day….not much, let me tell you and I know I’ve blown it several days. But overall, I’m eating better and paying attention to what I am eating.

The website sets you up your own page where you plug in your foods each day, as well as any exercising you do (the good news….if you exercise you get extra calories for the day!). It keeps track for you and, as said, you can access it from your iphone (and probably other fancy phones).

My goals are to lose 35 pounds, however long it takes; get more physically fit, and to eat healthier. I don’t plan to give up my meat, bread, rice or potatoes, but I will attempt to cut back on them! Oh, a fried seafood…not giving that up either! However, I won’t eat it all the time either!

Here’s another site to help with the healthy eating, Easy Ways to Stick to Your Diet.

Oh, My Fitness Pal also has a Weight Loss Tickers. I have one posted on the right side there.  But I'll post it here, too.

Created by MyFitnessPal - Free Weight Loss Tools

June 8, 2011

Wednesday's Chow - Almond Wild Rice

I made this the other night to go with blackened red snapper.  It was really good!  It would go well with any baked meat: pork chops, chicken, fish.  The whole family liked it. It's a little time consuming because you have to cook the rice in separate pans, but I did cook them at the same time.  The almonds add a nice, crunchy taste.  I didn't have slivered, so I used sliced. They worked just as well.

Almond Wild Rice


Chicken broth
1 cup uncooked brown rice
1 cup uncooked wild rice
½ cup slivered almonds
¼ cup minced fresh parsley


Cook rice in separate pans according to package directions, using chicken broth instead of water. When rice is done, combine together in a large serving bowl. Add almonds and parsley, mix well. Serve warm.

1 cup serving - Calories: 200; Carbs: 35g; Fat 5g; Protein 5g

June 6, 2011

A Whirlwind Affair

I am really excited to be here. Thanks for allowing me to visit with you, Anna Kathryn. I am still recovering from one of the most exciting weekends I've ever experienced. I went to Cincinnati to attend the Lori Foster Reader and Author Get Together.

Last week, my debut humorous paranormal romance, Demons Prefer Blondes, released from Sourcebooks Casablanca. And ever since, I feel like I am in a whirlwind. From finishing edits on Demons Like it Hot, which comes out in December, to trying to set up booksignings at the local book store, to finishing up my promo items and packing for my trip, I literally felt like a debutante coming out for her first Season. The only thing missing was the dashing rake who was supposed to sweep me off my feet. Although, there was an extremely nice looking cover model who made an appearance on Saturday. There is a photo somewhere.... I am notoriously lax when it comes to taking photos with my own digital camera.

I had my first big book signing as Sidney too. My alterego, Arianna Skye has already done a few. It's always an awesome experience seeing people come to my table with my book in their hands. It really put everything into perspective. And, that was much better than any sexy rogue whisking me to his castle on the cliffs.

Now as I slip back into reality, I realize that I have yet to finish book number three. Hopefully this exciting weekend is just the inspiration I need to plow out those words and give two other worthy characters their Happily Ever After.

June 4, 2011

Saturday's Salacious Suggestions

Made in the Shade
by Téa Trelawny
an erotic fantasy novella


“Allow me the opportunity to explain things to you,” he said, and his breath touched her lips again.

In her surprise at his nearness, her lower lip parted from her upper, and she felt his breath slip inside to caress her tongue. She tasted something softly exotic, something that made it difficult for her to think. Her own breathing slowed and deepened. It was as if her body instinctively tried to draw his flavor deeper inside her. Golden threads brightened within the brown irises of his eyes, and his face moved closer. Her vision blurred until all she could see was gold and brown swirling in a haze before her. Then his lips touched hers, and the flavor she had sampled filled her.

A purr rumbled up the column of her throat and she melted against him, indulging in the softest and most sensual kiss of her life. His mouth moved over hers with an assurance that enticed her to surrender completely. Giving herself over to the kiss, she closed her eyes. That golden-brown haze remained, coloring her eyelids and filling her head as their lips blended. The tip of his tongue slid over hers, lapping in gentle exploration before winding around hers. He tasted so good—manly and mysterious…and what his kiss was doing to her body. This stranger was…


It took a powerful effort, but Megan pulled back and forced her eyes open. She had to blink several times as the lovely haze dissipated. Gradually, she realized that she was not only in his arms but she was embracing him back. How had that happened? How had she succumbed so easily to this stranger—this man who might be guilty of kidnapping?

Made in the Shade by Téa Trelawny, available at http://www.jasminejade.com/p-9312-made-in-the-shade.aspx  

June 3, 2011

May Winner, June Contest

Congratulations to Jean P (who commented on Paty Jager's post). She won the Bath and Body Works Country Chic gift set and an electronic copy of one of my stories (winner's choice).

For my June contest prize, I'm giving away an amethyst bracelet with a sterling silver charm that says "LOVE" -  a $45.00 value. To be eligible to win, all you have to do is comment on a blog post, any blog post. The more you comment, the more chances you have to win!

Anna Kathryn

June 1, 2011

Wednesday's Chow - Nutty Sweet Carrot Biscuits

Last month when I was doing a booksigning at Boomerrang Books, I checked out their cookbook section.  One book I found and bought was BLUE RIBBON RECIPES: Award Winning Recipes from America's County Fairs from The Old Farmer's Home Library Almanac, 1997.  Thumbing through it, I came across this recipe, a winner at the California Holtville Carrot Festival.

Nutty Sweet Carrot Biscuits


2 3/4 cups flour
1/2 tsp ground cinnamon
4 tsp baking powder
1/2 tsp ground nutmeg
1 1/4 tsp salt
3/4 cups pecans or walnuts
2 cups mashed, cooked carrots
1 tsp vanilla
3/4 sugar
1/2 cup butter, melted


Preheat oven 450 degrees.  In a large bowl, combine the flour, cinnamon, baking powder, nutmeg, salt and nuts.  In another bowl combine carrots, vanilla, sugar and butter.  Add to the flour mixture and blend well. Turn out onto a lightly floured surface and knead slightly.  Roll out to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter and place on a lightly greased baking sheet. Bake for 12 minutes or until golden brown.

Makes 2 dozen biscuits.