Sunday, February 17, 2013

Sunday Dinner at the Bayou, with YA authors and recipes

Today I  welcome three of my fellow Wenches of Words authors to Sunday dinner on the bayou.  I'm serving up some steaming crawfish etoufee (recipe to follow) and iced sweet tea.
 
Pass the rice, Samantha while you tell us about your book, The Waterdancer...

Samantha Combs
 
More than any other book or story I have written, Waterdancer is the most autobiographical. While there are parts of "me" in all my works, this book takes the biggest pieces from my teenhood. And I am more like Bailey that I would care to admit. New to the area, the school, and in a new marriage of her mother's, Bailey is just trying to find her place in the world. It doesn't help that as she approaches her 16th birthday, a super secret family trait begins to show itself. The story is about how she deals with that, and rebuilds relationships in her life she felt long past resurrection.
Sounds like a great book, Samantha. Here, let me pour you a glass of iced tea and tell us something about yourself.

I’m a Southern California author, with 8 published books, 4 paranormals and 4 horrors.  I’m a wife, a mom, a Risk Manager, a sister and a daughter.  I’m a life-juggler.  My blog at www.samanthacombswrites.blogspot.com is a hodge-podge of it all and a great place to get “aspiring writer” tips.  I also have a muse; a cocky, arrogant, diva-like entity named Musina.  Her greatest delight is making me stay up writing till 3am without giving me a CLUE where the story is going.  She’s an evil bitch, but I kind of love her.
 
Hey, I have one of those muses. A male staute posing as the Thinker, who looks at me with an evil eye every time I get off track with my writing...which is often. Darn muses!

Hey, stop hogging all the crawfish, girl! *grabs the bowl from Samantha's grip* ...and tell us how readers can connect with you if they want to buy one of your books?

They can check out my blog (link above). Or...

Facebook Fan Page
Follow me on Twitter
 
Ahhhh, here comes Dusty with her berry dark chocolate pie. Yum!  Set it down on the table. You'll have to give us the recipe before you leave. Pull up a chair and tell the readers about your book, Shadow Eyes. I hear it's getting a lot of attention.
 
Dusty Crabtree
Iris Kohl lives in a world populated by murky shadows that surround, harass, and entice unsuspecting individuals toward evil.  But she is the only one who can see them.  She’s had this ability to see the shadows, as well as brilliantly glowing light figures, ever since an obscure, tragic incident on her fourteenth birthday three years earlier. Although she’s learned to cope, the view of her world begins to shift upon the arrival of three mysterious characters.  First, a handsome new teacher whose presence scares away shadows; second, a new friend with an awe-inspiring aura; and third, a mysterious and alluring new student whom Iris has a hard time resisting despite already having a boyfriend.
As the shadows invade and terrorize her own life and family, she must ultimately revisit the most horrific event of her life in order to learn her true identity and become the hero she was meant to be.
 
That sounds very interesting...and spooky. I'll tell the group something about you, while you serve up your plate.
 
Dusty Crabtree has been a high school English teacher since 2006, a challenge she thoroughly enjoys. She is also a youth sponsor at Cherokee Hills Christian Church in Oklahoma City and feels very blessed with the amazing opportunities she has to develop meaningful relationships with teens on a daily basis.
 
How can your readers connect with you Dusty?
 
They can learn more about my book and me on my blog, on Facebook, and Twitter. Links are below.
 
 
What about you, Liz. You've come a really long way to visit with us. I know you're dying to tell us something about your book, First Frost. I see you've been getting a lot of wonderful reviews. *pours Liz another glass of sweet tea*.
 
Liz De Jesus 
For generations, the Frost family has run the Museum of Magical and RareArtifacts, handing down guardianship from mother to daughter, always keeping their secrets to “family only.”Gathered within museum’s walls is a collection dedicated to the Grimm fairy tales and to the rare items the family has acquired: Cinderella’s glass slipper, Snow White’s poisoned apple, the evil queen’s magic mirror, Sleeping Beauty’s enchanted spinning wheel…Seventeen-year-old Bianca Frost wants none of it, dreaming instead of a career in art or photography or…well, anything except working in the family’s museum. She knows the items in the glass display cases are fakes because, of course, magic doesn’t really exist.  She’s about to find out how wrong she is.
 
A little something about Liz:
 
Liz DeJesus was born on the tiny island of Puerto Rico. She is a novelist and a poet. She has been writing for as long as she was capable of holding a pen. She is the author of the novel Nina (Blu Phi'er Publishing, October 2007), The Jackets (Arte Publico Press, March 31st 2011) and First Frost (Musa Publishing, June 22nd 2012). She is also a member of The Written Remains Writers Guild http://www.writtenremains.org/. Liz is currently working on a new novel.
 
If you want to contact Liz, here are some links:
 
 
 
While I say goodbye to my guests, I'd like to share today's recipes. 
 
 
RECIPES

Berry Dark Chocolate Pie
2 chocolate piecrusts
16 oz. package frozen blackberries, thawed and drained or 2 cups fresh
1 can (14 oz.) sweetened condensed milk
½ cup blackberry jam
3-4 tbsp. or ½ package of Jell-O sugar-free chocolate fudge pudding mix
1/3 cup lemon juice
½ tsp. almond extract or vanilla extract if preferred
1 container 8 or 9 oz whipped topping
1-2 oz. dark chocolate squares, grated or shaved or use chips

Combine blackberries, sweetened condensed milk, blackberry jam, pudding mix, lemon juice, and almond extract.  Beat on medium high speed until well blended and thick, about 2 minutes.
Spoon blackberry cream mixture over 2 chocolate crusts evenly.  Refrigerate for a total of 4 hours. 
After about 1 hour, top with whipped cream and dark chocolate shavings.  Continue to refrigerate for another 3 hours or until set. 
Serves 16

Crawfish Etoufee'
2lbs. cleaned crawfish
1 stick butter
2minced onions
2minced bell peppers
4 ribs celery, minced
2cans golden mushroom soup
1can ro tel tomatoes
2tbsp. minced garlic
1bunch green onions (finely chopped)
1bunch parsley (finely chopped)
garlic powder, red pepper, black pepper, salt -to taste
Melt butter on low heat. Add onions, bell peppers and celery. Cook and stir until tender. Do not brown. Add all remaining ingredients except crawfish tails.Seon to taste. Add enough water to make a thick sauce. Cook on low heat for an additional 30 minutes. Stirring often to prevent sticking. Add crawfish and cook for an additional 15 to 20 minutes, stiring often to prevent sticking. Serve over rice. Serves 8 to 10 people.


Come back next Sunday. You're always welcome at the Bayou!)

9 comments:

Clarissa Johal said...

Shared and Tweeted! Save some of those berries for me, will you? ;)

Sara Daniel said...

Yum! I'll take the crawfish Etoufee!

Liz DeJesus said...

Thanks for having me on your blog today! Shared and tweeted!

KM said...

We are having some friends over for dinner soon, including a Cajun woman who is not much of a cook and misses traditional food. I wonder if I can do justice to the crawfish Etoufee...she'd love it if it turned out well.

Sharon Ledwith said...

What an awesome and innovative idea, Rita! Love your dinner party and recipes while YA authors share their wares with us! I'm hankering for some shrimp gumbo now! Love it! Must pluck a feather from your cap for future posts, Rita! Cheers to all the Wenches - Samantha, Dusty and Liz! Kudos!

Vonnie said...

What a trio of talent! And thank goodness someone finally let us know how to make Etoufee. Been reading about it in books for years and was never sure what it was. Thought it might be too hot and spicy for our taste, but no - looks good. Will try it when winter rolls around Downunder.

Rita Monette, Writer said...

Thanks for stopping by today ladies.

KM, it's not that hard to make.

Vonnie, you don't have to make it spicy. And you can use shrimp instead.

Beth said...

Great blog! I am so trying these recipes :)

Sloane Taylor said...

Rita, this is a wonderful post and a great idea! Congrats on being innovative!!