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

Cover Reveal, Bowling, Shopping

My friend Glenda Larke has now revealed the cover for her latest book, what a fabulous cover it is too, The Lascar’s Dagger, Book 1 of the Forsaken Lands. Unfortunately the book itself will not be ready until March 2014 which is a long time to wait. It will also be available on Kindle when it comes out. I love Glenda’s books and was delighted to find that her first book in the Isles of Glory series, The Aware, is now available as an ebook. I have all her books except that series. OK I now have the Kindle edition of The Aware.

For once bowling went pretty well yesterday, I had one really good game and two fairly good games. Matt didn’t bowl badly either, so it was more enjoyable. Two more Wednesdays and the winter league starts; without us though, as we will be in North Carolina for the first two weeks. We have bowled ahead so our scores will be added in when the other two team members bowl. I’m sorry we always miss the beginning of the season, but we like to go away when all the kids are back at school and also when the cottage rental drops somewhat. September is usually a very nice month there although they, along with other parts of the States, have been having a fair share of rain lately.

Today I have a doc’s appointment in Cambridge and have had a store suggested to me there  to perhaps buy some shorts. I will pop in and see anyway. Trouble is I don’t like Capri pants, nor do I like long shorts down to the knee which is what I seem to find when I go shopping, not that I have done so for a while.  Those long shorts are like schoolboy pants to me, being from England. They probably don’t wear those any more, but they used to and the image is firmly implanted in my mind. Looking for pictures, it doesn’t look as though they do wear them any more.

I couldn’t resist this recipe from Cooking.com

Fudge Brownies

Source: Casual Cuisines of the World
Makes 24 brownies

The difference between a plain brownie and a fudge brownie is that, in the latter, the center stays moist and chewy. These bars are perfect for picnics because, wrapped airtight, they will remain fresh all day. If you like orange flavour with your chocolate, substitute an equal amount of orange liqueur for the vanilla.

INGREDIENTS
3/4 cup unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
4 eggs
2 cups granulated sugar
1 teaspoon vanilla extract (essence)
1 cup all-purpose (plain) flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped almonds
1 tablespoon confectioners' (icing) sugar

DIRECTIONS

Butter a 9-by-13-inch baking pan. Preheat an oven to 350 degrees F.

In the top pan of a double boiler or a heatproof bowl set over (not touching) simmering water in a pan, combine the butter and chocolate and stir until melted and smooth. Remove from the heat and let cool.

In a bowl, using an electric mixer set on medium speed, beat together the eggs and granulated sugar until the mixture is thick, pale yellow and holds a trail for 3 or 4 seconds when the beaters are lifted from the batter, 3-4 minutes.

Stir in the vanilla and the cooled butter-chocolate mixture until no streaks remain; do not over mix. Using a rubber spatula, fold in the flour, baking powder and salt until just blended. Fold in the almonds.

Pour the batter into the prepared pan. Bake until a toothpick inserted into the center comes out with some wet crumbs attached, 25-30 minutes.

Transfer to a rack and let cool in the pan. Cut into 2-inch squares. Just before serving, using a fine-mesh sieve or sifter, dust lightly with the confectioners’ sugar.

Have a great day