Tangled Tuesday - #Paranormal #Cat Fur and the #Dog Days of Summer

Summer is here! The teens are off from school and at Day Two, already bored. My latest book, Whispers in the Wood is proving to be quite the challenge to finish. That said, my goal is to finish it by the end of the year. My characters are already complaining I've put them on hold during the day, but I find it impossible to write with other people around. Unfortunately, that leaves the wee hours of the morning and late, late nights when my brain is babbling weird crap that makes no sense.

Another summer event is that my dogs and cats go out of their way to shed extra hard. I keep thinking they'll eventually go bald. C'est la vie, it's always house cleaning day. While sweeping up their offerings, I noticed that fur is quite paranormal in nature. Here's why:

Spiritual Attachment - It will attach itself to you and nothing short of an exorcism can get it off. Be forewarned.

Full-Bodied Apparitions - It hides under your bed and drifts out when you least expect it.

Feelings of Being Touched - Usually around the face and nose.

ESP - Black fur is especially sensitive to white clothing, while white fur is drawn to black clothing. I can only attribute this to the fact that fur must be psychic.

Reincarnation - Fur is reborn even after you brush it away. Fur is eternal.

Feelings of Dread - Usually experienced on house cleaning day.

Orbs - Fur appears "front and center" in photographs. Every. Time.

Unexplained Odors - Coming from the dog bed. Even after you wash it. Twice. 

I've tried salting and saging my house but the fur keeps returning, more powerful than ever. Crystals are next but I've never had luck with those.

Happy Summer!

I'll be taking time off from blogging & writing to spend with my family. See you on September 5th!

July #Sale - VOICES by Clarissa Johal #bestseller #paranormal #suspense

VOICES is on ‪Sale‬ via Smashwords for $1.50
Use coupon code SSW75

Sometimes the ghosts from your past…are real.

Moira claims to hear voices and is sent a psychiatric hospital. Her doctor is hesitant to treat her as schizophrenic, as she doesn't show typical symptoms. As their sessions progress, she confesses there are two voices--and they aren't voices in her head, but the voices of ghosts.
And one is determined to drag her into the afterlife with him.

Best Seller in Supernatural Suspense

#MeatlessMonday - Green Gazpacho #summer #nocookrecipe #vegetarian #vegan

It's hot. Too hot to be in the kitchen. Here's a great no-cook recipe that you can make in the morning, and chill in the refrigerator for the day. By evening...voila! Dinner is served.

Enjoy!

Photo courtesy of Alan Sheffield via Flickr

Green Gazpacho

Ingredients:
5 large garlic cloves, minced
1/4 cup lemon juice
1 medium-large cucumber, chopped

1/2 cup fresh spinach, chopped 

1 yellow pepper, chopped
6 green (or yellow) tomatoes
2 avocados
1 tsp chili powder
Salt and pepper to taste

Instructions:

In a food processor: add garlic, lemon juice, cucumber, spinach and yellow pepper
Run until finely chopped and "soupy"
Add diced tomatoes and avocados, blend for about a minute. Salt and pepper to taste.

Chill for at least 2 hours. Garnish as desired (I like sour cream). Serve with crusty bread.

#MeatlessMonday - No-Bake Fudge-Oatmeal Cookies #summer #dessert #recipe

I'm not a fan of chocolate (yeah, yeah) but I have to say, these cookies are good.  This recipe has been in my family for many, many years (though I've seen it elsewhere). I call this a "summer cookie," because they require no baking in the oven, and they they take minutes to prepare. Enjoy!

No Bake Fudge-Oatmeal Cookies

2-1/2 cups quick-cooking oats
1/2 cup peanut butter (chunky or smooth)
1 tsp. vanilla

Mix oats, peanut butter and vanilla. Set aside

1/2 cup milk
1/8 tsp. salt
2T cocoa
2 cups sugar

Mix milk, salt, cocoa and sugar in saucepan, and bring to a boil. Cook for 1 minute.
Here's where you must be quick, little grasshopper! Add to the oatmeal/peanut butter mixture and stir. QUICKLY drop on wax paper and let stand until firm.

#MeatlessMonday - Summer Lemon Cake Topped w/ Raspberry Compote #dessert

My daughter and I made this lemon cake the other day. It was really good--but what made it even better, was a dollop of raspberry compote on top. Enjoy!

Photo courtesy of Susy Morris via Flickr

Summer Lemon Cake

2-1/2 cups all-purpose flour
1 tablespoon lemon zest
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter at room temperature
1-1/2 cups white sugar
2 large eggs
3 large egg yolks
1 cup buttermilk
2 tablespoons lemon juice

Directions

Preheat oven to 350 degrees F (175 degrees C).
Mix flour, lemon zest, salt, baking powder, and baking soda together in a bowl.
Beat butter and sugar in a large bowl using an electric mixer until light and fluffy.
Beat in eggs and egg yolks, 1 at a time, into creamed butter mixture on low speed, beating well after each addition.
Beat lemon juice into butter mixture.
Beat in flour mixture, alternating with buttermilk, into butter mixture until batter is just combined.
Bake 8x10 glass dish, coated with cooking spray, for 30 to 35 minutes. Cake is done when inserted knife comes out clean.

Top warm cake with raspberry compote, if desired.

Raspberry Compote

1 pint raspberries
1 quart water
1 cup sugar

Bring water to boil.
Add raspberries and sugar.
Allow to boil until desired thickness, 25-45 minutes. Cool

#MeatlessMonday - Summer Rolls with Peanut Dipping Sauce #vegetarian #vegan

I'm a big fan of Asian food; Chinese, Japanese, Korean, Mongolian, and Thai - it's all good! But with temperatures topping 95F this week, the last thing I want to do is cook. Here's a super-simple recipe for a hot day. It's also quite versatile--if you don't like bean sprouts or cabbage, substitute spinach or another vegetable of choice. Experiment and enjoy!

Photo courtesy of stu_spivack via Flickr

Summer Rolls with Peanut Dipping Sauce

1-1/2 ounces uncooked rice vermicelli noodles
1 T rice vinegar
1 T soy sauce
2 tsp hoisin sauce
1 tsp chile paste

1 cup bean sprouts
1 cup very thinly sliced napa (Chinese) cabbage
3/4 cup matchstick-cut carrots
1/2 cup sliced mushrooms
8 (8-inch) round rice paper sheets
4 green onions, sliced

Peanut Dipping Sauce

2 T peanut butter
1 tsp hoisin sauce
1 tsp chile paste
2 T rice vinegar
1 T soy sauce
2 T hot water

Preparation

1) Cook noodles according to package directions. Drain and rinse with cold water; drain.

2) Combine 1 tablespoon vinegar, 1 tablespoon soy sauce, oil, 1 1/2 teaspoons hoisin sauce, and chile paste in a medium bowl, stirring with a whisk. Stir in cabbage, carrot, and mushrooms; toss gently to coat.

3) Add hot water to a large shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish; let stand 30 seconds or until soft. 

4) Place rice paper sheet on plate. Top with about 3 tablespoons cabbage mixture, 2 tablespoons noodles, and 1 onion slice. Fold top and bottom of sheet over filling. Fold one side of sheet over filling, and roll up. Gently press seam to seal. Repeat procedure with remaining wrappers, cabbage mixture, noodles, and onion.

To make peanut dipping sauce:

Combine peanut butter, hoisin sauce, chili paste, rice vinegar, soy sauce, and hot water in pan, Stir with a whisk over low heat until bubbling.

Serve dipping sauce with rolls.