Aussie Daggers

I have recently read two books by Australian authors, one by Glenda Larke who is an established author and the second a first ever novel by Satima Flavell. Funnily enough their titles are similar, The Lascar’s Dagger for Glenda and The Dagger of Dresnia for Satima.

The Lascar’s Dagger is the first in a trilogy called The Forsaken Lands and, consistent with Glenda’s normal style, is an excellent story with yet another form of magic, I don’t know how Glenda comes up with so many types of magic, but she does with every trilogy. Saker is a priest, a scholar and a spy and works for the Pontifect of Va Faith. The background of the book is spice trading. As usual, Glenda’s world building is excellent although at the end of this book we are setting out for a different part of the world. I enjoyed the book very much and because I helped with proof reading, Glenda kindly sent me a signed copy of the book which also has my name in the acknowledgements. Great story as usual. If you have never read any of Glenda Larke's stories I highly recommend them all.

The Dagger of Dresnia is a wonderful introduction into The Talismans trilogy. Satima has been working on this book for a number of years and has certainly come up with a winner. Unusually the main character is a middle aged woman, Queen Ellyria who, at the beginning of the story, is at her wit’s end because she has her husband and triplet sons all severely ill and will do anything to save them. Her husband dies, but due to the assistance of a mysterious doctor, the triplets all survive. Unfortunately the doctor turns out to be a dark spirit with whom Ellyria has unwittingly made a pact. The book unfolds the working of the curse for the kingdom and everything Ellyria, an elf, tries to do to counter it including starting a school for young mages whom she hopes will be able to help her. This too is a great story and in both cases I look forward to the sequels. Not that it has anything to do with it, but Satima and I were born just a few miles from each other in England.

Today we are lunching at my favourite Chinese restaurant, the Mandarin. We are joining a couple of friends there. More calories, oy vey.

I haven’t had fresh salmon in a while and when I saw this recipe, I knew I had to try it. Not done so yet, but hope to later this week. This recipe was sent to me by RealAge.

Norwegian-Style Oven Toasted Salmon Recipe

by: Kat Barefield, MS, RD

You need to eat at least two meals per week with fatty fish like salmon. You'll get the heart-healthy omega 3 fats and vitamin D, which most people don't get enough of. Vitamin D is critical for healthy bones.

Ingredients
1/3 cup of honey
1/4 cup plus 2 tbsp fresh lemon juice
3/4 oz garlic, minced
1/4 tbsp salt
3/4 tsp ground cumin
3/4 tsp paprika
1 tsp ground coriander
1/4 cup plus 2 tbsp white wine
1/4 cup plus 2 tbsp olive oil
3 oz parsley leaves, chopped
Six 3-oz salmon fillets

Preparation (Serves 6)
Combine honey, lemon juice, garlic, salt, cumin, paprika, coriander, wine, oil and parsley and mix well. Pour over salmon and marinate overnight in refrigerator.
Preheat oven to 325 degrees. Remove fish from marinade and place in baking pan. Discard marinade.
Bake salmon for 12 minutes or until golden brown.

Have a great day

Holidays, Crossroads, Satima’s Blog.

All my American friends will be stuffing themselves stupid with turkeys and hams today, I am envious, I love turkey, only thing I don’t like is Pumpkin Pie. I wish you all the very best Thanksgiving and hope everything you are thankful for continues to be a blessing in your lives.Then there is Hanukkah and once again, I wish those of you celebrating all the very best for the coming year.

Today is the Travel League bowling I had mentioned the other day. We are going out of town to Elmira which is some distance away. As I said, we will be lunching at the Crossroads just outside town where they feature a huge buffet. The restaurant is Mennonite owned and staffed and they do a wonderful job. There is also a large gift store attached with the most fascinating items for gifts although I find it a little pricey. They also carry all kinds of beautiful table settings and decorative pieces for the home. I am always tempted but so far have never succumbed.

As writers or aspiring writers, I think you should read this blog by a friend of mine in Australia, Hormones and Reading. Satima Flavell writes about workshops she attended and goes on to describe the subject of these workshops which I found extremely interesting. Finally she refers her readers to a book written by the leader of the workshop which would be useful reading to authors of all nationalities and types. Satima is a writer, editor and reviewer and is very involved in the writing scene in Australia. Do read her current blog, I am sure you will find it helpful.

Here is something different to do with any turkey leftovers you may have. This came from BBC Good Food.

Thai coconut soup with turkey meatballs

By Jennifer Joyce
Serves 2

Lean and thrifty, turkey mince makes a great substitute for chicken in this spicy Asian noodle soup
Ingredients

• ½ small pack coriander, stems chopped, leaves reserved
• 1 garlic clove
• 250g turkey mince
• 1 tbsp fish sauce
• 2 tbsp Thai tom yum or Thai red curry paste
• 400ml can low-fat coconut milk
• 500ml chicken or vegetable stock
• zest and juice 2 limes
• 300g pack stir-fry vegetables
• 200g pack cooked egg or rice noodles

 

Method

1. Put the coriander stems and garlic in a food processor, pulse until finely chopped, add the turkey and 1 tsp of the fish sauce, and blend again. Roll into meatballs about 3cm in diameter.
2. In a saucepan, heat the tom yum or curry paste with a splash of water for 2-3 mins. Pour in the coconut milk, stock, lime zest and juice, and remaining fish sauce. Bring to a simmer, add the meatballs and cook for 3 mins. Add the vegetables and cook for 5 mins more, or until the meatballs are cooked through.
3. Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves.

Have a great day

Congratulations Satima. Noise Problems.

I was thrilled to bits when I went on Facebook this morning to find that an Australian friend, Satima Flavell, had finally got a contract for her novel The Dagger of Dresnia. I am so very pleased for her. She realises, of course, that she has a long hard row to hoe before publication, but at least this is the first step. It has taken her quite a while to find her present publisher, but as she is very much involved in the industry as a professional editor, she knows very well what is involved in the next steps. Nevertheless, congratulations Satima and all the best of luck to you. Funnily enough Satima and I were both born in the same part of England although she and her parents emigrated to Australia long before we emigrated to Canada.

Tuesday was ostensibly a quiet day for us, but they seem to be rebuilding the apartment above us and what a racket, it’s been going on for nearly 3 weeks. Matt figures we should get a month rent free because of all the noise. It really is a pain if you are listening to something and right in the middle they start banging again. You end up missing what people are saying on the radio or TV. Plus some of the bangs are so loud that I jump every time. It really is a pain. They even worked a lot of the holiday weekend just past. It was worse today as we were not doing anything much. I was trying to proof a friend’s book and Matt was just watching football (soccer) on TV.

One thing I have to remember tonight is to begin a 12 hour fast as I have an ultrasound tomorrow morning at 7. I have a tendency to forget and suddenly around 10 or 11 in the evening it occurs to me I should not have been eating.

I love crepes and these look pretty good to me found on WebMD.

Mushroom and Spinach Crepes

WebMD Recipe from EatingWell.com

Try these crepes, filled with spinach and meaty mushrooms topped with crumbled goat cheese, for a light supper with a salad on the side.

Ingredients
1/2 cup whole-wheat flour, preferably white whole-wheat (see Tip)
1/2 cup all-purpose flour
1/4 teaspoon salt
3  large eggs
1/2 cup low-fat milk
2 teaspoons canola oil, or melted butter
1 tablespoon extra-virgin olive oil
12 ounces sliced mixed mushrooms, (about 3 3/4 cups)
2/3 cup thinly sliced shallots
1 teaspoon chopped fresh rosemary, plus more for garnish
1/4 teaspoon salt
5 ounces baby spinach
1/2 cup seltzer water
6 tablespoons crumbled goat cheese

Instructions

1. Process whole-wheat flour, all-purpose flour, salt, eggs, milk and oil (or butter) in a blender or food processor until smooth, scraping the sides once or twice. Transfer to a bowl, cover and refrigerate for at least 30 minutes or overnight.
2. Heat oil in a large nonstick skillet over medium heat. Add mushrooms, shallots, rosemary and salt and cook, stirring, until the mushrooms are soft and have released their liquid, about 6 minutes. Stir in spinach a handful at a time and cook until wilted, about 4 minutes. Cover to keep warm.
3. Slowly whisk seltzer into the batter. Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Ladle 1/3 cup batter into the center of the pan; immediately tilt and rotate the pan to spread evenly over the bottom.
4. Cook until the underside is lightly browned, about 30 seconds to 1 minute. Using a heatproof silicon or rubber spatula, lift the edge, then quickly grasp the crepe with your fingers and flip. Cook until the second side is lightly browned, about 20 seconds. Slide onto a plate.
5. Repeat with the remaining batter, spraying the pan as needed and stacking crepes as you go. If the pan begins to smoke, reduce the heat to medium. Cover crepes with a clean kitchen towel or keep warm in a 200°F oven.
6. To assemble, place a crepe on a clean cutting board. Spread a generous 1/3 cup of the mushroom filling in the center, leaving a 1- to 2-inch border. Top with 1 tablespoon goat cheese. Fold in the sides to make a square shape, leaving a “window” in the center. Press down on the corners, as necessary, to help keep the crepe folded. Repeat with the remaining crepes and filling. Garnish with rosemary, if desired.

Tip
White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.

Have a great day