Bready or Not: Maple Raisin Bars

Posted by on Mar 22, 2017 in Blog, blondies, Bready or Not, breakfast, cookies, maple | 0 comments

If you like chewy maple goodness, then these Maple Raisin Bars are for you!

Bready or Not: Maple Raisin Bars

So you ever look at a recipe and think, “Hey, that looks good, but I want to change half the ingredients around?” That’s how this recipe came about. I look at another recipe and decided to give it an overhaul. Golden raisins instead of apricots. Honey instead of molasses. And so on.

Bready or Not: Maple Raisin Bars

The result? Chewy, cakey bars with delightful gems of golden raisins sprinkled throughout. The turbinado sugar on top adds a special sparkle.

Bready or Not: Maple Raisin Bars

They taste kind of like gingerbread just, well, without any ginger. That’s the closest comparison I can make.

Bready or Not: Maple Raisin Bars

Even better, these keep well for days at room temperature, and they can also be frozen for later enjoyment.

Bready or Not: Maple Raisin Bars

Yep, these will be greatly enjoyed. Now or later.

Bready or Not: Maple Raisin Bars

Bready or Not: Maple Raisin Bars

A Bready or Not Original! These Maple Raisin Bars are like chewy gingerbread bars, minus the ginger. The nommable crumb is made extra-chewy by the golden raisins spread throughout. Store them at room temperature, or freeze for later!

  • 1 cup bread flour
  • 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup golden raisins
  • 3/4 cup maple sugar
  • 1/2 cup avocado oil or canola oil
  • 1/3 cup honey
  • 1/2 cup milk (almond milk is fine)
  • 3 teaspoons turbinado sugar

Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray or butter.

In a large bowl, combine the flours, baking soda, cinnamon, nutmeg, cloves, and salt. Stir in the raisins. Set bowl aside.

In a medium bowl, whisk together maple sugar, oil, honey, and milk. Slowly pour the wet ingredients into the dry until fully combined. Scrape the dough into the prepared pan, making sure the raisins are well distributed. Sprinkle turbinado sugar all over the top.

Bake for 24 to 28 minutes, until the dough has puffed and it passes the toothpick test in the middle.

Let it cool completely. Lift out of pan with the foil and cut into squares. Store in a sealed container with waxed paper or parchment paper between the layers. Will keep well at room temperature for days, or can be frozen for weeks.


Bready or Not: Maple Raisin Bars

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Start Writing Poetry (Again?) During National Poetry Month in April

Posted by on Mar 21, 2017 in anthology:poem, Blog, writerly advice | 0 comments

Some people describe poetry as a lost art, the sort of effort confined to previous decades or ennui-filled teenage years. Poetry isn’t dead, though. For writers of science fiction and fantasy poetry, the opportunities abound.

Since National Poetry Month is coming up in April, this is a good time to sharpen your pencils (or blow the crumbs out of your keyboard) and embrace your inner poet for the first time in years. Here’s some advice to get you started.

Poem-A-Day graphic-sm1) Take advantage of Poem-a-Day Challenges
I have published over 100 poems in recent years. I write almost all of those works in the months of November and April, because that’s when the Writer’s Digest Poetic Asides Blog runs the Poem-a-Day challenge. The full challenge involves submitting a collection of works to be considered for chapbook publication, but I just use PAD for the daily poem prompts posted by Robert Lee Brewer each morning. Some participants post their work in comments there, but I don’t advise doing that if you want to submit your poems for magazine publication. You don’t want to give away your first rights for free!

If a prompt doesn’t click for you, find inspiration elsewhere. I usually need to do that a couple times during PAD. I find substitute prompts by scrolling down on the Poetic Asides site to look at the weekly prompts Brewer posts year-round. After all, the ultimate goal is to write a poem each day during the month. The original prompt doesn’t really matter in the end.

When the month is done, I go through my poems to cull, and then I start to revise the salvageable ones.

2) Say it out loud
Revising any work of writing can be a frustrating effort. With poetry, rhythm and flow is vital. Reading out loud helps you to find the flow and eliminate excess words. It’s a good way to find typos, too.

3) Know where to find markets
The Science Fiction Poetry Association’s site offers a good (but not comprehensive) list of poetry markets. New markets open all the time. Other venues will shut down for periods. Others shut down permanently. As you track your submissions, keep up with favorite markets so that you know when they open or close to submissions. The best way to find out about new magazines is to network with other writers through web forums or social media like Twitter.

4) Guidelines to submit work
I wish this had a straightforward answer, but there is no industry standard. You have to carefully read the guidelines for each publication–and don’t trust those guidelines to remain the same from week to week, either.

Many markets use Submittable as their submission platform, so it’s worthwhile to set up an account there. Others rely on email, and requirements may include sending poems in the body of the email, or to only submit poems via attachments in certain file types. Most markets allow a poet to send in anywhere from 3 to 5 poems at a time. This is great after an effort like Poem-a-Day, when you have a batch of poems ready to send out into the world. The only bad side of that is the responses often come in batches as well, so brace yourself to get the lot rejected in one fell swoop.

5) Submit, submit, submit
When I first started writing poetry again a few years ago, I wasn’t confident in my poems. I was becoming an old pro at short story rejections and sent my works out right away after they were turned down, but I had a harder time doing that with poetry. Poetry rejections felt more personal because my poems were more personal.

Here’s the thing. Editors have different tastes and different moods. You never know when a poem will resonate with an editor; you have to make yourself vulnerable, submit your work, and submit again if necessary. Expect rejection.

I have had several poems that racked up ten, fifteen rejections before finding a home. Some have made a circuit of markets over periods of two and three years. A poem might wallow in the slush pile of a magazine for several months, get rejected, wallow on my computer for a few months as I wait for an appropriate market to open, and so on. The long wait is worth it to get an acceptance at long last.

Best of luck in April, poets!

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Locus Awards 2017 – Novel Consideration

Posted by on Mar 20, 2017 in awards, Blog, breath of earth | 0 comments

It’s time to send in nominations for the Locus Awards! As you might recall, Clockwork Dagger was a finalist two years ago. It’d be spiffy to make the list again. My novel Breath of Earth is already on the ballot in the Fantasy category!

One thing that sets these awards apart from the other major genre awards is that ANYONE can vote. All you need to do is fill in your name, email, and vote in whatever category you want. The ballot is huge. You don’t have to fill in everything.

Take a look and vote! The deadline is April 15th.

Breath of Earth


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Sunday Quote is in family birthday season

Posted by on Mar 19, 2017 in Blog, Quote | 0 comments

“Fill your paper with the breathings of your heart.”
~William Wordsworth

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Bready or Not: Slow Cooker Korean-Style Beef Short Ribs

Posted by on Mar 15, 2017 in beef, Blog, Bready or Not, crock pot, gluten-free, healthier, main dish | 0 comments

I’m presenting to you the recipe for one of the best dishes I’ve ever made in a crock pot: Korean-style beef short ribs.

Bready or Not: Slow Cooker Korean-Style Short Ribs

I have made this many times over now. I’ve even tried it using cheaper cuts like chuck roast and rump roast. Those worked out okay (though the meat really dries out before its soak in the juice at the end), but they are nowhere as delicious as the short rib version.

Bready or Not: Slow Cooker Korean-Style Short Ribs

It turns out amazing whether you use boneless or bone-in ribs–a mix is a great way to go, too! Don’t trim the fat. You want all that flavor. The end result is a sauce that tastes like you added red wine, but you didn’t. It’s like MAGIC.

Bready or Not: Slow Cooker Korean-Style Short Ribs

Seriously, these ribs taste like something from a great Asian restaurant. Pair it with some broccoli and a good spoonful of the sauce, and YUM.

Bready or Not: Slow Cooker Korean-Style Short Ribs

Whenever I see beef short ribs go on sale, I do a little dance of joy because it means I get to make this recipe again.

Modified from Heather’s Bytes.

Bready or Not: Slow Cooker Korean-Style Short Ribs

Bready or Not: Slow Cooker Korean-Style Short Ribs

This recipe makes rich, savory short ribs that taste like a dish from a great restaurant! A 5 or 6-quart crock pot is necessary to fit the ribs. Note: A chuck roast or rump roast can be substituted for the ribs and it tastes okay, but the fatty ribs create a much deeper and richer flavor.

  • 1/2 cup low-sodium soy sauce
  • 1/3 cup light brown sugar, packed
  • 2 Tb sesame oil
  • 2 Tb rice vinegar
  • 1/2 teaspoon powdered ginger
  • 4 cloves minced garlic
  • 1/2 tsp red pepper flakes
  • 5 lbs beef short ribs; boneless, bone-in, or a mix
  • 1-2 Tb cornstarch
  • sesame seeds, optional

In a small bowl, mix together soy sauce, brown sugar, oil, vinegar, ginger, garlic and red pepper. Place the ribs in a 5 or 6-quart slow cooker; pour the sauce over them. Cover and cook on HIGH for 4 hours or on LOW for 9 hours. Depending on how the ribs are stacked in the cooker, you may want to quickly stir them at some point halfway through.

Use a slotted spoon to remove the ribs from the cooker. Place a tablespoon of corn starch in a small bowl and add some juice from the cooker. Whisk them together to create a slurry without lumps, and add back into the crock pot. Stir. If the juice doesn't start to thicken, repeat the process with some more corn starch.

Either keep the ribs intact, or pull meat into chunks and discard the bones and fat. Place meat in cooker again on WARM setting for 10 minutes or so to soak in flavors. Serve. Great with rice, broccoli, and perhaps a sprinkling of sesame seeds!



Bready or Not: Slow Cooker Korean-Style Short Ribs


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Pi Day! Celebrate with Bready or Not

Posted by on Mar 14, 2017 in Blog, Bready or Not, pie | 0 comments

It’s March 14th and that means it’s PI DAY (3.14). Therefore, it’s only right to celebrate by making and eating some pie, right? I have a whole subcategory of pie recipes in Bready or Not, but let’s highlight some favorites.

Bready or Not: Maple Pecan Pie BarsMaple Pecan Pie Bars


Bready or Not: Maple Apple PieMaple Apple Pie


Snickerdoodle PieSnickerdoodle Pie


Peppermint Brownie PiePeppermint Brownie Pie


Cookies and Cream Chocolate PieNo-Bake Cookies and Cream Chocolate Pie


Triple Layer Lemon Pudding PieNo-Bake Triple Layer Lemon Pudding Pie


Om nom nom! #SFWAPro

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