by Christine | Reviews
I found Fated, Rebecca Zanetti’s debut book in her Dark Protectors series last year while looking at other paranormal novels that had come out. I read it, loved it, left an Amazon review (which I can’t find now, because there are so many – GO, REBECCA!). So it surprised me when I found Rebecca at RWA National Conference in Anaheim this year, signing Claimed – I didn’t realize it had come out last year, too.
So I bought it, she signed it (how lucky am I?), and I spent yesterday at the beach devouring every word. To the point where it pissed off the hubster. (Sorry, honey!) Her Realm is real, dark, and deadly – and Claimed is the King of the Realm’s story, Dage Kayrs.
In this one novel, Rebecca is lining up the possibility of novels stretching into the future in this world (with the help of Janie Belle, a 4 year old who knows things). Her adding pressure to the Kayrs Royal Family is astounding, and you know, with dead certainty, that when Dage says (something terrible) would never happen, that Zanetti will make damned sure it DOES happen. You just won’t know when. But the seeds are planted…at least, in my twisted little mind they are.
Her storytelling is impeccable. Her characters intriguing and likable. The sex is hot, the deviousness is hotter, and I just realized that Hunted came out, and Tempted, and so has Consumed. Provoked comes out November 1st, 2012. OMG, so much goodness to read!
So, if you’re looking for a hot Paranormal romance that’s written with intelligence and wiles, you want to pick up this series by Rebecca Zanetti. Excuse me while I go download her books…
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Demon Soul, Blood Dreams and Demon Hunt are all available for the Kindle! Have you fallen into the Caine Brothers’ world yet?
by Christine | Cooking
Here’s the first Fish Tacos blog post. But since it had been awhile, I thought I’d give them a try again, with a twist.
The hubby found this terrific recipe for panfried fish that was light, crispy, and very tasty. I decided to take that recipe and make fish tacos from it.
I used Tilapia (got it at Costco – lots of fish!) and cut it into chunks. The order is this; dry fish; cut fish into chunks; coat in flour; salt and pepper; brush with beaten egg and water wash; dip in panko crumbs; fry in a little bit of peanut oil until done.
Serve the fish sticks (because that’s exactly what they looked like) on a platter, and pass around corn tortillas, fresh-from-the-garden chopped tomatoes drizzled with olive oil and pepper, green salsa, shredded cheese, chopped lettuce and slices of lime if you desire. Supplement with tortilla chips and refried beans topped with a little cheese and a dollop of sour cream.
We actually drank sparkling wine with this – a lovely Piper Sonoma Blanc de Blanc, $11.99 at Vons. While a margarita may have been more fitting, the sparkling wine really did a wonderful job.
If you want this to go vegetarian, take a 16 oz bloc of Very Firm Tofu, slice it in half horizontally, then again into “sticks”. Put in a glass bowl, cover with your favorite salsa to marinate. Let sit in fridge for 30-60 minutes, turning at least once. Then proceed as above with the frying, only omit the flouring and seasoning – do try the panko, though, as it makes the tofu nicely crispy.
Since tofu has no flavor on its own, you really have to marinate it in order for it to have a flavor. If you like, you can simply marinate in a lemon/lime juice and chopped cilantro mixture. Whatever makes your taste buds happy!
How do you make fish tacos? I’m always looking for new recipes!
Wrangling Effort: Easy but time consuming
Taste: Very Good
Make Again? Absolutely – though maybe as fish sticks, lol!
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Demon Soul, Blood Dreams and Demon Hunt are all available for the Kindle! Have you fallen into the Caine Brothers’ world yet?
by Christine | Wine Friday
In these days of high unemployment and global financial crisis, it’s nice to relax with a bottle of wine that doesn’t break your pocketbook. I’m here to sort out the memorable from the truly awful, and each bottle is either under $10 or close to it.
As we’re always looking for a bargain, when hubby stumbled on a Cameron Hughes wine in the 50% off bin at Vons, he promptly picked it up. Then a day later, there was a spread on Cameron Hughes wines at Costco, with a spokesperson there hawking the wines. He said basically that Hughes gets “first pick” of grapes from many different growers across the world, and then makes his wines based on the grapes he buys. So he doesn’t actually grow his own grapes (not that there’s anything wrong with that).
One of the issues, however, is that he doesn’t produce in quantity in any one year. So the wine at Costco was running low – and Costco likes volume. So Costco was selling the wines at a discount.
Below is my take on two of the wines of Cameron Hughes.
Cameron Hughes Evergreen Series 2006 Chardonnay Carneros Alcohol 14.5% by Volume; $4.50 at half price sale from Vons.
On The Label: “Cameron Hughes Wine is a trading company sourcing ultra premium wines from wineries and growers around the globe. Our Evergreen Series represents year-round availability and demonstrates our commitment to environmental sustainability.
“Our Carneros Chardonnay is sourced from the finest growers and winery partners. Because they produce wines for much more expensive projects they must remain anonymous. A rich multifaceted Chardonnay featuring bright layers of pear, apricot and honeysuckle flabors. Hints of toasted hazelnut and holiday spice complete this elegant wine.
“Through our partnership with Carbonfund.org, we purchase carbon offsets to ensure our Evergreen Series has zero net carbon impact on our environment. For more information visit www.chwine.com.”
My Take: I find the label high in the snob factor (“Our Carneros Chardonnay is sourced from the finest growers and winery partners. Because they produce wines for much more expensive projects they must remain anonymous.), plus the lack of commas is appalling. I guess they didn’t think to have anyone look at the label from a grammar standpoint. I guess you could say I’m a label snob; the less on the label, the more I like it. This label gets a huge D- from me.
That said, six years is about the limit you want to take a Chardonnay, especially one under $10 not on sale. This was just on the line of a respectable Chardonnay. I am not sure, though, if I’d waited even a week, that the wine would have been any good. It was an acceptable accompaniment to the panko-fried fish we had for dinner.
However, I was very surprised at the high alcohol content of this wine. I prefer my whites in the 13% range, and did find this wine a bit astringent.
My Rating: ~ Drinkable ~ Though I suggest finding a 2009 Chardonnay, and avoiding the 2006 at this point. The good reviews I found were from 2008.
Cameron Hughes Lot 234 2009 Meritage Atlas Peak, Napa Valley Alcohol 14.2%
by Volume; $11.99 at Costco.
On The Label: “Cameron Hughes is an international negociant, sourcing and producing small lots of high quality wine from the world’s best regions. Cameron offers a diverse range of wines uniquely represented by the Lot number on this label.
“Lot 234 is rich with wild berries, violet and herbacious flavors. Exotic fruit and savory notes compete for attention. True Atlas Peak. Outstanding.”
My Take: Regarding the label, the snob factor is still there. Plus I’m irritated that they didn’t list the types of grapes melded in this “meritage”. Just because they say it’s one doesn’t mean it is, especially if they don’t name the grapes. Makes me suspicious, but that’s me I guess.
That said, I did enjoy this wine. It’s got a nice flavor, is juicy and big, and went perfectly with our grilled steaks and corn on the cob. I bought two bottles, thinking this is a wine I’ll like, and I’m glad I did as there aren’t any more in Costco.
My Rating: ~ Very Drinkable ~
Overall, regarding Cameron Hughes wines, I will not go out of my way to find, or consume, any more. The labels with their snobbish attitude were a huge turnoff. I’d much rather press the hand of the winery owner as I stand in their tasting room, and hear his stories of the latest harvest. I’d much rather stroll the vineyards on a chilly spring morning. Maybe that’s the California girl in me, but I like having that connection, even when buying wines in the grocery store. Cameron Hughes wines doesn’t go out of their way to reach me as a consumer. They’re targeting someone with a bigger wallet, I guess. And that is totally their prerogative.
Cameron Hughes feels like a big wine corporation, not a person. I prefer my wines to be personable. Am I being unreasonable? Perhaps. But I doubt my opinion will matter that much in the grander scheme of things.
As usual, this is just my honest opinion and depend upon my mood, the weather, and what cycle the moon is in. Your taste buds will differ.
~ Until the next time, cheers – and remember to drink responsibly! ~
Demon Soul, Blood Dreams and Demon Hunt are all available for the Kindle! Have you fallen into the Caine Brothers’ world yet?
My Rating System: Undrinkable, Barely Drinkable, Drinkable, Very Drinkable, and the ever popular Stay away! This is MY wine, you slut!
by Christine | Cooking, Observations
Sorry about the lack of blog posts the last couple of weeks. I’m finding healing takes up a lot of energy! I am, however, getting a lot of work done on my latest book, so that’s a plus.
But as I get stronger, I am at last cooking again and enjoying it. Getting adventurous. So, yesterday I made this terrific recipe that ended up being more of a pain than it needed to be. (Afterwards, I was a zombie. And it wasn’t the wine I drank that made me a zombie! I guess I need to cook something less ambitious for now.)
I’d bought this book called Vegetarian, over 300 healthy and wholesome recipes chosen from around the world, pubbed by Metro Books with Nicola Graimes listed as the Consultant Editor. (If you click on the link, it’ll take you to Amazon.)
So there’s no one driving Chef force behind the recipes, which may account for the rather randomness of it. And while this is a Vegetarian cook book, they use a lot of dairy and eggs and cheese throughout, which surprised me. Plus there’s NO nutritional information, so don’t go looking for it.
There is, however, a comprehensive introduction and discussion on the basic vegetarian whole food diet, the essentials you need for good health, and over 100 pages on The Vegetarian Kitchen and what to stock and why. Interesting reading, and I’m glad I picked it up in the bargain bin when Borders was going out of business. (Sniff…I miss my Borders!)
Anyway. I’d found this meal in the book called Potato Rosti and Tofu with Fresh Tomato and Ginger Sauce (pg. 312). Since we’re trying to eat a couple meals a week meat-free, and since I have a back yard full of tomatoes, this looked like a good start.
My first hangup? The recipe called for 3 3/4 cups of tofu, cut into 1/2 inch pieces. How do you buy 3 and 3/4 cups of tofu? I went by weight, only later realizing that weight doesn’t equal – well, never mind. I wish they had just said buy one 16 oz block of Tofu. I ended up buying 32 ounces of tofu (two 16 oz blocks) – which frankly was 16 ounces too many (but they were on sale, so I lucked out).
Then the recipe had me marinating the cut-up pieces in a TERRIFIC marinade – but there wasn’t enough marinade, so I had to double the recipe. (I’m finding that to be true very often. Is it just me? Or do recipes tend to skimp on marinade amounts?) After an hour of marinating, scatter on a cookie sheet then bake until crispy, 20 minutes in a 400 degree oven. Um, let me just say – there is no way, even with turning, that you’ll get crispy tofu in an oven. No way. The only way, in my experience, to get crispy tofu is to fry it. If I’m wrong I’d love someone to explain how to do it! My tofu, after baking, was still soft (and yes, I used extra firm).
The rosti was fun – 2 lbs of potatoes cut in large chunks and boiled, cooled, then grated into shreds. Season with salt & pepper, then form by hand into potato cakes, and fry in a thin layer of oil for 6 minutes per side. This recipe made more than we needed, and we ended up using the leftovers for dinner tonight – but would be spectacular with breakfast, as well.
Then there’s a sauce – you add the marinade to 8 chopped up tomatoes and some olive oil in a hot pan, and cook the heck out of it. The recipe called for me to strain the sauce to get rid of the skins, but by that time I’d been in the kitchen far too long to do such nonsense. (By the way – this is a long slog in the kitchen. Easily two hours, with minimal time to just sit and stare at nothing. This is not a recipe you want to make on a busy weeknight with the kids screaming in hunger.)
Two rosti, a scatter of tofu, and topped with the delish sauce. Add a tossed green salad, and it was a wonderful meal. EXCEPT – when I make this again, I will split a cake of tofu in half width wise, then cut in quarters before marinading. None of this 1/2 inch crap. After marinating, I’ll probably dip it into some – oh darn, forgot the name of it…rice based dry stuff – anyway, dip it in that and then fry it quickly for the crispy.
I might add an egg to the rosti, just to keep the potato cakes from separating so easily in the pan. That was a minor headache.
All in all, the men loved the dish. LOVED it. It was a light and yet filling meal, with an 
Asian flair that everyone appreciated. The hubby and I shared half a bottle of Alexander Valley Vineyards 2010 Chardonnay, regularly $18.00 but on sale for $11.99 at Vons. A terrific addition to the meal, though a Sauvignon Blanc would have worked as well.
This is the first recipe I’ve made out of this book, and I think before I make another one I will read the recipe carefully and see where the traps are for the unwary cook. I’d much rather change something up as I go, than buy ingredients I don’t need.
Wrestle Factor (time + grrr moments): ~ High ~
Taste/Likeability Factor: ~ High~
A Remake? ~ Yes, Absolutely, With Variations ~
Do you have cookbooks that you always have to “fix” the recipe? Or are you a slave to how it’s written? AND – What’s your favorite cookbook? With the advent of the internet, I do a lot of last minute “what do I want to make tonight” searches, but I still prefer to skim through a cookbook in my lazy time and think of filling happy bellies. What about you?
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Thanks so much for stopping by! If you like this post, do let me know. I’m thinking about having a regular feature on recipes if there’s any interest. Of course, I may do it anyway, because I’m like that, lol! Cheers, and remember to drink responsibly!
