Linda Morelli’s Newsletter

Issue No. 24, April 2008

The flowers are in bloom…

And we’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 MyShelf and 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 from Connecticut Avenue
one mile outside the Beltway)

Come join me and more than 100 local authors, book and paper artists, small press publishers, literary groups, booksellers, and community organizations who will line the two blocks of Howard Avenue in Kensington, Maryland, to show, sell, and discuss their books and art.

This is a special event, with activities, readings, music and 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 the Children's Tent, adults can sit for a while at the Open Mic and listen to poets and authors read from their works, and you can even bring in your rare books for a free expert evaluation. You never know, you just might have a 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…

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 www.thewildrosepress.com.

You can order the book directly from Jean through her website at http://www.jeanhackensmith.com/ 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.

Reading Corner

Here are my latest MyShelf reviews. Needless to day, I highly recommend each of these books!
You can read my full reviews at MyShelf.

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)

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 (or margarine), 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.

And a special favorite of mine...

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.

Question or comments?

I hope you enjoyed this newsletter. If you have any questions or comments, please feel free to write me c/o my post office:

Or by Email: RomRiter@aol.com.

I’d love to hear from you! 

And please be sure to check back frequently for my latest news, contest, events and signings. Until next time,

                                                                                                All the best!

                                  Linda Morelli