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Ever Angel Wings

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Ever has been in love with her best friend Frankie since she can remember. They spend every day together, hang out on the weekends, and her parents love him, so that’s great. The part where he’s a ghost because Frankie died 2 years ago, that part’s less great.

Ever is the first of Jessa Russo’s paranormal trilogy. Because just dealing with her unrequited love for a dead guy isn’t enough, Ever also has to contend with her feelings for the mysterious hot guy who moves into Frankie’s old house. And by mysterious, I mean PLOT TWISTS! But no spoilers here.

Did I mention Hot Neighbor Toby has a giant angel wing tattoo? Between that and the Frankie situation, I was inspired to make Angel Wings for this one. If your grocer is out of angels, you can use chicken though. It’s cheaper.

Ever Angel Wings

Wings

6 chicken wings
1 big slice angel food cake
1 egg
1 Tb heavy cream
1/2 tsp salt

Angel Sauce

2 Tb butter
1 minced clove garlic
1/4 c grated Parmesan
Zest of 1/2 a lemon
1/2 tsp salt
2 Tb heavy cream

Set your oven to broil, and slice up the angel food cake into a few pieces. Oh so carefully toast them in the oven until they are golden brown. Toss them in a food processor and turn them into angel crumbs. Put them in a bowl. Turn the oven down to 400.

In another bowl, mix your egg, cream, and salt. Dip the wings first in the egg mix, then in the angel crumbs, and transfer to a foil-lined and oil-sprayed baking sheet. Bake for 20-25 minutes, turning once.

While they cook, combine all your sauce ingredients in a little saucepan and gently heat. I just left mine on the “melt” setting for the entire 25 minutes. Top your angel wings with angel sauce and enjoy, you little devil, you.

Serves 2-3 lovesick teenagers.

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Posted by on March 8, 2013 in Uncategorized

 

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Diviners Killer Cocktail

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Evie O’Neill is way too big-time for small-town Zenith Ohio. She likes gin, and despite the Prohibition, has no trouble finding it. She likes flapper fashion and boys and dancing. Only, her parents, along with most of the town, are not impressed. When her punishment for a drunken accusation is to go stay with an uncle in New York City, well, Evie thinks this is the beginning of a swell new adventure.

Libba Bray’s The Diviners is chock full of adventure. From her very first mugging to her friendship with a real live Ziegfeld girl to getting her name in the newspaper, Evie is really living! It’s not all giggle water and the Charleston, though. Turns out Uncle Will owns a decaying museum of the occult and supernatural. He is called in to help solve a murder, and Evie tags along.

When she sees the dead girl, Evie realizes her secret gift of psychically “reading” objects could help solve the crime. Except Evie isn’t the only one in New York with special powers. And not everyone uses their powers for good.

The Killer’s Cocktail is swilled at fashionable parties as a way of thumbing one’s nose at the policy’s warnings about a murderer at large. I used a Canadian whiskey, as many New Yorkers would have during prohibition. You are welcome to use any sparkling wine as a topper, from Champagne to Prosecco. I used canned tart pie cherries in water as to not over sweeten the drink. If you prefer maraschinos, have at it.

Diviners Killer Cocktail

1 shot whiskey
1/2 shot triple sec
Splash orange juice
6 canned cherries
Sparkling wine

In a shaker, combine the first four ingredients and shake it like crazy. Alternatively, you could muddle them in your glass, but it will be cloudy. Strain into the stemware of your choice, and top with sparkling wine.

I didn’t think of it in time, but this would be a perfect drink to add a sugar rim to your glass.

Serves one, if you can stop with one!

 
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Posted by on November 16, 2012 in Uncategorized

 

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Pizza Rising

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Jayda Swenson is a paramedic with a past- and a secret. (Lisa Wilson Otto, the author of Heat Rising, is an EMT herself, so the details are scarily realistic.) When Jayda meets the new guy at work, Ben Tierney, both her carefully guarded issues threaten to be revealed. Her dead husband invented a horrific recipe for meth that she thought died with him, but the bodies showing up around town say otherwise. Plus there’s the mysterious matter of her blood condition- and Ben seems to know a lot more than he is letting on. Between fighting demons, saving lives, and sexytimes, Ben and Jayda spend time dissecting each other’s food choices. She’s a health nut, he’s a junk junkie. Perhaps, if someone made this vegan pizza for them, they could eat at the same table at last. Lisa is querying agents for this novel at current, so don’t look for it on Amazon just yet!

Pizza Rising

1 pkg active dry yeast
1 cup hot water
1 T sugar
1Tb olive oil
1 tsp sea salt
1 1/2 cups white whole wheat flour
1/2 cup cornmeal

3 Tb olive oil
3 minced cloves garlic

1 Tb olive oil
8 oz sliced baby bellas
2 leeks, finely chopped
1 Tb fennel seeds
2 Tb tomato paste
1/4 c red wine

Combine the first seven ingredients in a bowl, cover, and let it rise while you preheat the oven to 500. In this heat, I just stuck mine on the front porch. It doubled in 20 minutes flat.

On a small pan, heat the olive oil and garlic to a simmer, then remove from heat and set aside to infuse.

In the bottom of a cast-iron skillet, spread a bit of oil. Turn your dough into the pan, and spread it to the edges with cornmeal-y fingers. Pour the garlic-oil on top of the dough. Put the skillet on the stovetop and heat it over medium while you prepare your toppings. This will give that crunch to the crust.

In the garlic pan, heat the rest of the oil and add the mushrooms and leeks. Cook for a few minutes. When they look ready, add a pinch of salt, and the fennel seeds. Stir, and add the tomato paste and wine. When the “sauce” is coating the veggies, dump it all on your pizza. Transfer the skillet to the oven for 8-12 minutes.

Garnish your pizza as desired- I used fresh oregano and slivered almonds.

Serve with both kale and potato chips.

 
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Posted by on July 21, 2012 in Uncategorized

 

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