Dragon of the Stars, The Dagger’s Path.

Alex J. Cavenaugh has created a new site to promote his forthcoming book Dragon of the Stars. I am lucky enough to have read the story, in fact I won a pre-release copy, and it is absolutely fantastic as usual. The site is What are the Kargrandes?



Apparently there are going to be clues every Monday for us all to follow. When you click on this link you will find it has two pages to look at. Do stay long enough to see both. It has an incredible ending, something quite unanticipated. We have to get Alex to write more books, he says he has no intention of doing so but I can think of lots of offshoots from this story for starters.

A book which was released today, Monday 12th January, is Glenda Larke’s second book in her latest trilogy The Forsaken Lands. It is called The Dagger’s  Path and is due out this month. This is, like all her books, a wonderful story and I am looking forward to reading the rest of the trilogy. This one certainly has an unexpected twist.



We both bowled on Monday, neither of us very well. Maybe too nervous about causing ourselves pain. At least that’s my excuse.

This sounded like a great take on French Onion soup. I just happen to have some leeks in the fridge too. I am sure it will freeze well too, without the cheese topping of course.

Slow Cooker French Leek Soup

We've swapped beef broth for chicken broth and onions for tender leeks but kept all the flavour in this lighter version of classic French onion soup. When you get home, just toast the baguette, broil the cheese and enjoy!


Canadian Living Magazine: November 2014
Portion size 8 to 10 servings

Ingredients

• 6 leeks, (white and light green parts only),halved lengthwise and thinly sliced crosswise
• 1/4 cup (60 mL) butter, melted
• 2 tbsp (30 mL) chopped fresh thyme
• 1 tbsp (15 mL) sodium-reduced soy sauce
• 1 tbsp (15 mL) white wine vinegar
• 1 tbsp (15 mL) Worcestershire sauce
• 1/2 tsp (2 mL) each salt and pepper
• 1 pkg (900 mL) sodium-reduced chicken broth
• 16 slices (1/2-inch/1 cm thick) baguette
• 1/2 cup (125 mL) shredded Gruyère cheese
• 1 tbsp (15 mL) chopped fresh parsley
• 
  

Preparation

In slow cooker, combine leeks, butter, thyme, soy sauce, vinegar, Worcestershire sauce, salt and pepper; stir in broth and 3 cups water. Cover and cook on low for 8 hours.
Arrange baguette slices on baking sheet; broil, turning once, until golden brown, about 2 minutes.
Stir Gruyère cheese with parsley. Place ovenproof soup bowls on baking sheet; ladle soup into bowls. Top each bowl with 2 baguette slices; sprinkle cheese mixture over top. Broil until cheese is bubbly and golden, about 2 minutes.

Have a great day