aww, it's SBD and I have a bad case of it.
I'm sick of writing books publishers don't buy... It's been a while, so maybe it's time for a "Not Fooling Them Any More Day"
So why bother posting, you ask? ....
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wait a bit, I'll find an answer.
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hmmmm. No. Not yet.
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Well, there is the question about pseudonyms. I mean people seem to resent them. I use one to keep my writing styles separate and so that my kids can pretend they don't know an erotica writer. But is it worth a whole post?
Nope.
A recipe instead.
My favorite scones (mostly from Epicurious.com) way, way rich, so don't make it when you're alone. (they freeze okay though--cooked, I mean)
400 degree oven.
2 tablespoons freshly grated lemon zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream
Use the food processor to cut up the cranberries. DON'T pulverize them, okay? Just a bit of cutting. Take them out. Then use the food processor or the pastry cutter to mix the butter into the drys.
No more food processor. No. Toss the cranberries and the lemon zest with the butter/dries.
Mix the wets together then add all at once to the butter/dries. You know--like biscuits. Don't overmix. Stir gently. Don't get too enthusiastic. only stir until mixed.
Make them however large you want. If you make them about 2" all around they'll need about 15 minutes to bake.
So why bother posting, you ask? ....
....
....
....
wait a bit, I'll find an answer.
...
...
...
hmmmm. No. Not yet.
....
...
...
Well, there is the question about pseudonyms. I mean people seem to resent them. I use one to keep my writing styles separate and so that my kids can pretend they don't know an erotica writer. But is it worth a whole post?
Nope.
A recipe instead.
My favorite scones (mostly from Epicurious.com) way, way rich, so don't make it when you're alone. (they freeze okay though--cooked, I mean)
400 degree oven.
2 tablespoons freshly grated lemon zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons additional if using fresh cranberries
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse, or 1 1/4 cups dried cranberries or dried cherries
1 large egg
1 large egg yolk
1 cup heavy cream
Use the food processor to cut up the cranberries. DON'T pulverize them, okay? Just a bit of cutting. Take them out. Then use the food processor or the pastry cutter to mix the butter into the drys.
No more food processor. No. Toss the cranberries and the lemon zest with the butter/dries.
Mix the wets together then add all at once to the butter/dries. You know--like biscuits. Don't overmix. Stir gently. Don't get too enthusiastic. only stir until mixed.
Make them however large you want. If you make them about 2" all around they'll need about 15 minutes to bake.
Obviously I'm not in the same league as you. I mean, I am to you like a bottle of beer is to one of those 3 thousand dollars drinks that Carmen Electra drinks (yeah, you read that correctly, it's true, too) - however, I find that accepting that my so-called romance novels are completely unmarketable is a very liberating thing. Now I can make my heroes do what I want them to do: stick it in the heroines ear, then masturbate as he howls at the moon. You know, real life stuff.
ReplyDeleteLong time no see, Katie-pie. Take care!
(oh!! btw, I'm getting an article published on So Suave. I'll tell you more about it later!!)
Ack! Whose recipe to use, yours or Beth's?
ReplyDeleteMine! MIIIIIIINE!!!!
ReplyDeleteI'd make both and them battle it out in my mouth...but I'm on a diet so someone else must take the baton and run with it instead.
ReplyDeleteI vote Doug.
please tell me if you use real butter...I'm in the mood for some food porn.
Must be a full moon ;-) I love Scones.
ReplyDeleteOh come now - you got one of trhe best reviews I ever read from Mrs. Giggles, and no one pulls th ewool of her reading eyes!
ReplyDelete(rah rah, go Kate go!!!)
I got the socks BTW -
THANK YOU
They are Magnificent
and
HOT
LOL
Yes, butter. Lots of fat cream and sugar? I don't know how you can beat the flavor. Nutritionally stinks, I suppose.
ReplyDeleteI guess you're the one to do the scone-a-licious bake off, Douglas. Feed them to Karen.
Sam, glad you got them. That was only...hmmmm...five months late?
Spring got you down?
ReplyDeleteWe love you (as long as you keep sending us scones recipes) OK, the last bit was not terribly supportive. But bribery is a good thing overall.
Dried cherries. mmmmm.
You're on! It's a scone off! This weekend, and you can bet I'll be blogging on it.
ReplyDeleteBut only because Lyvvie is hella cute.
Um . . . where does the lime come in, Kate? Are you talking about the lemon zest?
ReplyDeleteWell well well. Scones. And i thought u could sttop no lower, Kate.
ReplyDelete