Publishers Weekly enjoyed Breath of Earth!
Breath of Earth is out three months from today, and that means it’s time for the major trade reviews. Publishers Weekly said especially nice things: “Cato cleverly brings her colorful Barbary Coast–era San Francisco to life, highlighting the neglected perspectives of the outsiders and the dispossessed who made up the majority of its populace.”
Read the whole review over here!
#SFWAPro
Read MoreSunday Quote has an anniversary tomorrow
Read More“Most of the basic material a writer works with is acquired before the age of fifteen.”
~Willa Cather
Bready or Not: Roasted Edamame
Roast your own edamame to make a delicious protein addition for salads, noodle dishes, or sandwiches–or as a healthy snack by itself!
Dry edamame is expensive in stores, often sold in small bags. My local Sprouts carried dry edamame in their bin section for an awesome price and I bought it often, but then they remodeled last year and the edamame vanished. Sigh.
So I decided, heck, I’d make my own!
A pound bag of frozen edamame is $2-4 in stores. It takes some planning and minimal work to roast it, and you can make it as crunchy as you like. I like to keep the beans a little chewy.
I do a lot of sweets on here, but this is the kind of food I like to do for myself as a treat. Om nom nom!
Modified from Bams Kitchen.
Bready or Not: Roasted Edamame
Ingredients
- 16 ounces shelled edamame 1 bag, frozen
- olive oil or avocado oil
- sea salt
- pepper
Instructions
- Take the sealed edamame bag out of the freezer and set it on a plate in the fridge to defrost overnight.
- Next day, open up the bag and place the shelled beans in a colander. Rinse and sort through to make sure they are thawed. Set out towels and let the edamame sit out to dry in a single layer; blot the top with another towel. The beans should be completely dry before roasting.
- Preheat oven at 375-degrees. Prepare a rimmed baking sheet with aluminum foil. Place your edamame on the sheet. Drizzle with oil and stir them for complete coverage. Add a sprinkling of salt and pepper.
- Bake for 40 to 50 minutes, with breaks about every 15 minutes to stir the edamame. The longer they cook, the crispier and browner they get, so bake to preferred taste!
- Eat right away, or store in a sealed container in the fridge. Roasted edamame is great as a snack, or in all sorts of dishes!
- OM NOM NOM!
Sloth Does Chicago: A Nebula Weekend Recap
Over at Novelocity, I posted a photo blog about Nebula Weekend in Chicago. The experience was a blur of happy reunions and yummy food and inadequate sleep. Head over there for the full write-up!
#SFWApro
Read MoreSunday Quote is in Chicago
Read More“Blessed is he who expects nothing, for he shall never be disappointed.”
~ Alexander Pope[Context: I am setting up this post well in advance. The Nebula Awards will take place the night before this post goes live. I figure I have no chance of winning, but it sure is lovely to be nominated and among such fine company.]
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