Hope you’re having a wonderful Autumn so far!
The weather here on Vancouver Island has been just glorious for the past couple of weeks. I’m loving it!
Getting out for lots of walks and sunshine. Hopefully it will last a while.
Here’s hoping the forecast is right for a change!!!
I have a new fall Kindle promotion, starting today and continuing into November, for all of my current available eBooks.
Some FREE, some deeply discounted (.99 cent countdowns).
You can check out all the details at my Author’s Site:
HAPPY READING, COOKING AND AUTUMN TOO!
Mr. Cheddar is now a published feline! 😉
Mr. Cheddar and I are very happy to announce the publication of his first ebook:
Mr. Cheddar’s Meowsings!
Kibbles of Wisdom from a Wise and Witty Feline
Here’s the description of what this furrrry new ebook is all about, from the Amazon site:
- advice for the lovelorn (applicable for felines and humans)
- dealing with difficult neighbors (only humans, of course)
- kibble quality control (never, NEVER let it slide)
- disciplining humans (they can be taught, with time and patience)
- litter box humor (snort…)
- napping etiquette (there is a right way to do everything)
- grooming suggestions (gilding the furry)
- aging disgracefully and loving it (heh, if you’ve still got it…)
Happy Reading and Week from:
Me and (published feline) Mr. C!!! 😉
I ♥ BEETS! 😉
And the simple marinated beet salad (see recipe below) featured in my cookbook:
and is one of my fav ways to prepare and enjoy them. 🙂
Beet and Fresh Dill Layered Salad
A flavorful marinated salad, especially good to make when garden dill and beets are at their peak. Keeps for several days, covered in the refrigerator. A perfect side dish with all kinds of main dishes. Adds a brilliant color contrast on your plate too. Serves 6.
12 medium fresh (preferred) beets: precooked, peeled and cut into thin circles (or use equivalent amount of whole canned beets with no salt added, thoroughly rinsed and drained, then sliced)
1 medium red Bermuda onion, thinly sliced in rings
3 -4 T. chopped fresh dill-weed
Red Wine Marinade:
1/3 C. extra-virgin olive oil
5 T. red wine vinegar
1 teas. Mrs. Dash Original Blend Seasoning
1/2- 1 teas. sea salt
½ teas. freshly-ground black pepper
In a large bowl (that has a secure cover) layer 1/3 of the sliced beets, topped by ½ of the onion rings, then ½ of the dill-weed. Repeat layers, ending with the last 1/3 of the beets on top.
Combine marinade ingredients in a jar and shake thoroughly. Pour over vegetables, cover and refrigerate for at least 1 hour before serving. Shake container gently to re-distribute marinade evenly before serving, especially if storing for a longer period of time.
Last night, I made this beet salad, along with an orzo salad for supper. It was soooo good. 🙂
I also like to serve this with my: German Sauerkraut Feast (click to enjoy that slow cooker recipe).
If you ♥ beets too, you might want to give this one a try! 😉
I SURE DO!!! 😉
And here are some of my fav ways to prepare and serve these oh,so yummy “gems” from the fall harvest!
My favorite cake, no contest!
Just add dark rye bread and you’re good to go! 😉
One of my fav slow cooker recipes from the Groovy Green Kitchen I.
I make this one a lot. Quick to prepare, hearty and delicious.
And, it includes: onions, garlic and potatoes: all fav rooties! 🙂
A delish and elegant salad; brimming with flavor!
A twist on traditional lasagna, again from the slow cooker. Hearty and delish!
HAPPY COOKING and AUTUMN!
Harvest vegetable photo, courtesy of FLICKR
is now available in Kindle and print book formats at: Amazon.com, .ca, UK….
I am SO happy to finally have this cookbook completed. 🙂 And I’m pleased with the results too.
I hope you’ll check it out soon, over at Amazon and if you can, please spread the word too.
In the meantime, I’ve got a ton of ideas on the go, for promoting this new book.
And then, it’s on to my next book project, that’s already in progress. 😉
Have a wonderful week!
Happy Cooking and Reading. G