R – Red Wine & Roses
You had to know I would use this as one of my R words, right?
My very first published book! This is contemporary romance, and a bit steamy! According to one of the reviews, too steamy.
Most of my manuscripts are paranormal fantasy. This one is a stand alone. I loved writing it, but I already know some things I will do differently in my next romance.
Red Wine & Roses – get your copy and leave me a review!
R – Reviews
The all important reviews for a book. I don’t know how many readers actually read the review before purchasing, but to an author, it’s vitally important to receive reviews.
Wonderful Romance, extra Spicy
R – Rice
Rice is the mainstay of most of the world’s diet. It is versatile, so it’s used in a variety of cooking styles. For instance Spanish Rice next to the Chimichanga and refried beans, Fried rice with the sweet and sour shrimp, steamed rice with chicken ala king, or my favorite . . RISOTTO.
Which requires a RECIPE
If you can’t get any morels, then you can substitute another type such as Portobello. Morels are best, but they are hard to find/get.
Risotto with Morels
1/2 pound morel mushrooms, chopped into small pieces – rinsed and soaked in salt water then drain on a paper towel
4 cups chicken stock
6 tablespoons (3/4 stick) unsalted butter
2 ounces bacon, cooked drained and chopped
1/2 cup sliced scallions
1 1/2 cups Arborio rice
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2/3 cup freshly grated Parmesan cheese, plus extra for serving
freshly chopped parsley
In a saucepan, heat the chicken stock with the 2 cups of water and bring to a simmer.
In a Dutch oven, melt the butter and the morels, and bacon, saute for about 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not dry. Remove from heat, stir in the Parmesan cheese. Serve with extra cheese and a sprinkle of parsley.
While poking around in the garage working on furniture restoration, I’ve gotten into something that has irritated my skin. The sad thing is I have no clue as to what it was, so I’m likely to repeat this.
And technically, I did not take this picture. My daughter took it of me.
Write on my friends, write on!
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