Posts made in May, 2016

Publishers Weekly enjoyed Breath of Earth!

Posted by on May 23, 2016 in Blog, breath of earth, reviews | Comments Off on Publishers Weekly enjoyed Breath of Earth!

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

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Sunday Quote has an anniversary tomorrow

Posted by on May 22, 2016 in Blog, Quote | Comments Off on Sunday Quote has an anniversary tomorrow

“Most of the basic material a writer works with is acquired before the age of fifteen.”
~Willa Cather

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Bready or Not: Roasted Edamame

Posted by on May 18, 2016 in Blog, Bready or Not, gluten-free, healthier, side dish | Comments Off on 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!

Bready or Not: Roasted Edamame

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!

Bready or Not: Roasted Edamame

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.

Bready or Not: Roasted Edamame

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!

Bready or Not: Roasted Edamame

Modified from Bams Kitchen.

Bready or Not: Roasted Edamame

Bready or Not: Roasted Edamame

Thaw and roast edamame for a cost-effective and delicious addition to salads, noodles, wraps–or as a healthy snack all by itself.

  • 16-ounce bag frozen shelled edamame
  • olive oil or avocado oil
  • sea salt
  • pepper

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!

 

Bready or Not: Roasted Edamame

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Sloth Does Chicago: A Nebula Weekend Recap

Posted by on May 17, 2016 in Blog, novelocity | Comments Off on 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!

Sloth Bean

#SFWApro

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Sunday Quote is in Chicago

Posted by on May 15, 2016 in Blog, Quote | Comments Off on Sunday Quote is in Chicago

“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.]

Wings of Sorrow and Bone novella

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