Having had a very good lunch at the Mandarin, Matt and I went to get our flu shots. Because we are both on blood thinners, we were asked to remain in the store for 5 minutes and in the mall for about 15. We walked down to Wal-Mart and I got myself a small step stool. Now to see if it does the trick.
I recently read The Undead Road by David Powers King. He asked me to proof it for him and although I don't like zombie books and am by no means a Young Adult, I agreed to do so. Much to my surprise, I enjoyed the book and have no hesitation in recommending it to you. It is not yet available to purchase but will be an ebook at the beginning of the new year.
Publisher: CreateSpace / Dashboard Books
Ebook Release: January 1st, 2016
Paperback: January 26th, 2016
Cover by Steven Novak
Nothing brings the family together like a zombie apocalypse …
Fifteen-year-old Jeremy Barnes would rather watch a zombie movie than shoot a real one, but he has no choice if his family wants to survive the end of the world. Their plan? Drive across the infected United States to a cabin in the Colorado Rockies without a scratch, but their trip takes a complicated detour in the middle of Nebraska when they find Kaylynn, a girl who can handle a baseball bat better than Jeremy can hold a .45 Berretta. And when they stumble into a sanctuary, Jeremy soon learns that Kaylynn is stronger than she looks—a deadly secret lies inside her.
After the radio picks up a distress call from Kansas City about a possible cure, Jeremy’s parents go with a team to investigate. They never return. The only way to find their parents is for Jeremy and his sister Jewel to rely on a dangerous girl who might just turn on them at any moment.
A while ago, David invited the blogosphere to let him turn one
unfortunate lucky contestant into a zombie for The Undead Road. The winner was Ilima
Todd, who is now the awesome author of Remake.
The next installment of My Zombie Summer is underway, and David wants to do
this contest again. Want to be in a zombie book? Not only is this your chance,
but it is your choice!
Between now and next Wednesday, send an email to dpowersking [at] gmail [dot] com, with the subject line: Zombify Me! Contest. In your email, David wants you to tell him three things:
1: The name you will be identified as (example: your first name).
2: A description of yourself—the more detailed you are, the better.
3: How would you like the survivors to put you out of your misery?
casualties contestants will be
chosen on Wednesday, November 25th. The most inventive or interesting entry
will be zombified! The other three who are unlucky fortunate enough to
survive will be given special honors. Winners will be announced on December 2nd
on David’s blog.
Prizes? The winner will be zombified in the pages of My Zombie Summer: Part Two, receive a signed proof of the novel (when it’s ready), and a $20 Barnes and Noble gift card. The runner ups will receive a free ebook of The Undead Road for their Kindle (other platforms TBA).
Thank you for participating, and good luck!
David Powers King was born in beautiful downtown Burbank, California where his love for film inspired him to be a writer. He is the co-author of the YA fantasy novel WOVEN, published by Scholastic. An avid fan of science fiction and fantasy, David also has a soft spot for zombies and the paranormal. He currently lives deep in the mountain West with his wife and three children.
This sounds absolutely delicious to me although I don't have jars of sauerkraut lurking in my fridge. I can soon change that though. I don't think I have ever seen red sauerkraut.
- 4 or 5 large beets (about 1 3/4 pounds)
- Salt to taste
- 1 large fennel bulb, or 2 or 3 smaller bulbs
- 1 large yellow onion
- 8 or 9 cloves garlic
- ½ pound green or savoy cabbage
- Olive oil
- 1 ½ cups sauerkraut, preferably red sauerkraut, because it looks better
- 1 cup sauerkraut liquid
- Red-wine vinegar
- A handful of mushroom butts, tied in cheesecloth or a coffee filter (optional)
- Crème fraîche
- 1 small piece fresh horseradish, peeled
- Black pepper
- Preheat the oven to 375. Wash the beets, and trim only their stem ends, leaving a little of the stems attached. Crowd beets in a single layer in a roasting pan, season lightly with salt and pour in about an inch of water (less if the beets are small, more if they’re large). Cover tightly with aluminum foil, and roast until a skewer slides easily through the beets, about an hour.
- When the beets are cool enough to handle, peel. Trim away any fibrous root ends, and cut into ½-inch cubes. Clean the fennel, keeping tough outers for another purpose. Dice the fennel and onion into pieces slightly smaller than the beet cubes. Slice the garlic. Slice the cabbage to about the size of the sauerkraut.
- Set a large pot over medium heat, pour in enough oil to cover its bottom and cook the fennel and onion with a small pinch of salt until they soften. Add the sliced cabbage and garlic, and cook for 2-3 minutes. Add the beets, sauerkraut and ½ cup of the sauerkraut liquid, then enough water to barely cover. Add a small splash of vinegar and the mushroom butts (if you’re using them). Bring the soup to a boil, then lower the heat and simmer for 5 minutes. Chill the soup.
- Taste the soup, and add remaining sauerkraut juice to season instead of salt. Serve with a spoonful of crème fraîche, a little grated horseradish and a few grinds of black pepper.
Have a great day