Plagiarism, Bowling, Award.

I have just notified an author that I think her book has been plagiarised. I knew I had read a similar story to that of the blurb I read today, I contacted an author friend who located the right book which it turns out I had read last April although I couldn’t remember the name of it. I wrote a message on the author’s blog to tell her what has happened. I hope it can be sorted out. As I said, I read the original last April whereas the copy has not actually been published yet although the blurb is virtually word for word the same.

Bowling on Monday was great, LOL. Actually I had the best three games I have had in months. Long may it continue although bearing in mind how well Matt did last Thursday, he had a less successful day today. That’s the name of the game though. Frustrating to say the least. I nearly fell flat on my face too, I tripped up a step and if someone hadn’t been standing there, I would have fallen.

I received an award from Father Dragon yesterday, but I am not doing the full acknowledgement today until I have had time to consider who my five nominees will be.

Here’s a nice calorie loaded dessert from Cooking.com which sounds delicious, but… I do love the taste of Maple syrup and am a sucker for Maple candy which most people find way too sweet. You could use Maple candy leaves to decorate.

Maple Tart

Source: Dessert - The Grand Finale

Serves 10

This easy-to-prep tart packs in all the sweetness of Fall. Sugary pastry leaves are fun but optional.

INGREDIENTS
Pastry
2 cups all-purpose flour
11 tablespoons unsalted butter
2 tablespoons sugar
1 whole egg
1-2 tablespoons ice water
1 egg white, beaten, for pastry cut-outs
Filling
5 eggs, beaten
1 cup packed brown sugar
3/4 cup maple syrup
5 1/2 tablespoons unsalted butter, melted

DIRECTIONS
FOR THE PASTRY: Preheat oven to 350 degrees F. Place the flour, butter and sugar in a food processor and process to a coarse meal. Add the egg and 1 tablespoon of the water and pulse until the mixture comes together. (It may be necessary to add more water, a little at a time.) Remove and wrap in plastic wrap. Refrigerate for 30 minutes.
Roll out the pastry to line a 1-inch deep, 11-inch tart pan with a removable base. Line the pastry shell with parchment or waxed (greaseproof) paper and fill with baking weights, dried beans or rice. Bake the pastry shell for 15 minutes. Remove the weights and allow to cool.
Using a small sharp knife or cookie cutter, cut out maple leaf shapes from any remaining pastry. Line a baking sheet with parchment or waxed (greaseproof) paper. Brush the pastry shapes with a little of the beaten egg white, place on the prepared baking sheet and bake for 15 minutes, until golden.
FOR THE FILLING: Combine the eggs, brown sugar, maple syrup and melted butter in a bowl. Mix until combined.
Brush the cooled pastry shell with a little of the beaten egg white and pour in the filling. Bake the tart for 40-45 minutes, until filling just wobbles when shaken. Allow to cool.
TO SERVE: Decorate the tart with the maple leaf pastry shapes and serve.

Have a great day