Sunday Quote believes this to be true
Read More“How vain it is to sit down to write when you have not stood up to live.”
~Henry David Thoreau
Rhysling Nominations! Three of them!
The Rhysling Award is the top award in genre poetry. The past two years, I’ve been thrilled to have one poem nominated each year. This year, I somehow managed to get THREE on the ballot.
Those three poems are:
– “The Box of Dust and Monsters”, Devilfish Review 17
– “The Death of the Horse,” Remixt Magazine 1:8
– “Morning During Migration Season,” Star*Line 39.4
If you’re in the Science Fiction Poetry Association, you’ll soon get the nominees bound together in a book; thanks for reading and considering my work! The volume will also be available for the public to buy. On an offhand note, “The Death of the Horse” will also be included in my forthcoming collection Red Dust and Dancing Horses (now available to preorder).
#SFWAPro
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Bready or Not: Yeasted Waffles
If you’re in need of a quick-fix breakfast, whip up a batch of these yeasted waffles! Chill the batter for at least 4 hours and you can start using it; the batter can stay in the fridge up to 3 days.
I was really impressed with how this batter kept, too. I noticed no difference in the taste for day to day, and I kept it chilled for the 3 day max stated in the original Eating Well recipe.
That said, these do taste different than normal waffles. There’s yeast in there! I found them to have a slightly sourdough flavor, which was not off-putting in the slightest.
Like any homemade waffles, the cooked waffles also keep very well frozen between layers of waxed paper. You stick the frozen waffles straight into the toaster like you would the store-bought version.
No matter how quickly these waffles are cooked up, they make for a convenient and delicious breakfast!
Modified from the original from the March/April 2016 Eating Well Magazine.
Bready or Not: Yeasted Waffles
Ingredients
- 2 3/4 cups almond milk or other milk
- 6 Tablespoons butter cut into pieces
- 3 cups all-purpose flour or whole wheat flour, or mix
- 1 1/2 Tablespoons white sugar
- 2 1/4 teaspoons active yeast 1 packet
- 3/4 teaspoons salt
- 3 large eggs lightly beaten
- 1 1/2 teaspoons vanilla extract
Instructions
- In a small saucepan, heat milk and butter over medium until the butter is melted. Set aside to let cool until it's just warm, about 15 minutes.
- In a large bowl, whisk together the flour, sugar, yeast, and salt. Add in the milk mixture followed by the eggs and vanilla extract. Stir together until just combined.
- Refrigerate the batter for at least 4 hours, or up to 3 days.
- Preheat waffle iron. Gently stir the batter to reconstitute. Use about scant 1/2 cup of batter for each waffle; the waffles will expand as they cook, and the iron might overflow on the first attempts you get a feel for the right amount to pour in.
- Return any unused batter to the fridge for later enjoyment. Cooked waffles can also be frozen.
- OM NOM NOM!
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Sunday Quote loves this quote
Read More“Fairy tales do not tell children the dragons exist. Children already know that dragons exist. Fairy tales tell children the dragons can be killed.”
~ G.K. Chesterton
Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef
For this day after Valentine’s Day, we’re not talking chocolate or sweets. Instead, let’s go straight for a big chunk of meat: using a chili and coffee rub to make sliced roast beef!
I was pretty intimidated the first time I tried a basic recipe for this dish. It didn’t help that it made way too much rub, which I tried to use up anyway, which meant the roast started smoldering like a log when it started cooking. Whoops.
Despite the hassles, my husband loved the end result, so I resolved to re-do the recipe and get it right. I think my husband’s feedback on each iteration was just a big hint to keep making these roasts.
He likes these served up as sliders. On a piece of aluminum foil, I use my dinner rolls, add a piece or two of meat, a dollop of coarse mustard, and a sprinkling of shredded cheese. I close the rolls and pour some melted butter on top, wrap the sliders in the foil, then bake until the cheese is melted. Perfection.
I think this roast beef has spoiled us. This recipe gives you the freshest meat possible, and if you catch eye of round roasts on sale, whoa is this a bargain!
Bready or Not: Chili and Coffee-Rubbed Sliced Roast Beef
Ingredients
- 1 Tablespoon dried onion
- 1 orange zested and juiced
- 2 Tablespoons fresh orange juice
- 1 1/2 Tablespoons coffee finely ground
- 1 1/2 Tablespoons chili powder
- 1 1/2 teaspoons kosher salt
- 4 garlic cloves minced
- 2 - 2 1/2 pound eye of round roast
Instructions
- Move your middle oven rack down a slot to be near the bottom and preheat oven to 475-degrees. Use a small roasting pan, or prepare a rimmed cookie sheet with aluminum foil and place a rack on top of it. Apply nonstick spray.
- Combine the first seven ingredients in a small bowl. If the rub is too thick, add a touch more orange juice or water. Spread the mixture all over the roast.
- Bake meat for 12 minutes, then turn it over and bake for another 12 minutes. It may start smoking because of the thick seasoning on the meat; if so, turn on the vent and keep an eye on things.
- Without opening the oven, reduce heat to 300-degrees. Roast for another 30 minutes, or until a thermometer registers 120-degrees in the center.
- Let the meat rest at room temperature for 30 minutes. Don't remove the crusted seasonings.
- Wrap the roast in parchment paper and then encase in plastic wrap. Refrigerate it for 8 hours or overnight.
- Serve the meat by cutting it into thin slices. Serve in hot or cold sandwiches, wraps, on crackers, or eat straight out of hand.
- OM NOM NOM!
