A Peek Inside

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Do you appreciate the ability to peek inside books on sale on Amazon and other retailer sites? They allow you to see the interior format, a chapter or two to read to see if the book jives with your reading tastes, and the writing style. For me, the latter has a lot to do with the books I choose to read.

I have so many books stacked on my night stand to read, it takes me a while to get through them. But I do!

So, an update for you. 🙂

The ebook version of my debut novel, Passage of Promise, released today. Now both my ebook and print book are available for purchase. Via Amazon, you are now able to take a peek inside the book and read the first couple of chapters for free.  You can also peek in Barnes & Noble’s Nook.

I hope the chapters you read you like and consider picking up a copy!

 

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Now For Something Deliciously Different

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In the midst of a terrible cold virus/sinusitis, forcing me to take a break from packing and getting ready for an upcoming yard sale, weather permitting, I thought I’d present to you a delicious Greek recipe. It’s one of my favorite Greek meals.

My favorite is pastitio, but my one attempt at it years ago wasn’t a success due to the tricky béchamel topping that is also used in moussaka.

So, I’m going with another favorite that I make quite regularly.

It’s spicy Greek meatballs (soutzoukakia in Greek). It has a savory flavor and a nice spicy kick to it that isn’t too spicy and not too dull. It’s just right. The recipe is my mother’s, who is 100% Greek, so you know you can’t go wrong. 🙂

Recipe:

1 package of hot Italian sausage

2 pieces of bread toasted

1/2 cup red wine

1/2 cup water

1 egg, lightly beaten

2 cloves garlic, smashed (I just mince mine)

1/4 teaspoon pepper and cumin (each)

1/2 cup butter and oil (each)

Soak toast in mixed wine and water. Squeeze lightly to drain excess wine. Mix meat, toast, egg, garlic, pepper, and cumin. You can use a mixer or do it by hand (I use my hands). They should feel smooth and fluffy. Shape them into short, oval balls. Brown into the mixture of butter and oil. Then put them into a baking dish.

Make tomato sauce:

In same butter and oil, sauté 1 can 14-1/4 oz. tomatoes cut up (I get the petite tomatoes already cut) , 1/4 teaspoon pepper, and 1 teaspoon sugar. Boil the sauce for 15 minutes. Pour over the meatballs. Bake at 350° for 20 mins.

It doesn’t say in the recipe how many meatballs that makes. I would say around eight.

You can serve over rice or noodles or whatever starch you want. I like it with rice. I have three men in my family (hubby, adult son, and teenage son), so I double the recipe.

Kali órexi!

 

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