I’m happy to welcome Pat Esden to Bready or Not again. You might recall she visited last year to share a recipe for Popovers as she celebrated the release of her first book, A Hold On Me. Today she shares a quintessential Maine recipe for Blueberry Cake! Her second book, Beyond Your Touch, is a new adult paranormal romance that came out August 30th. We’ll start things off with an interview to learn about her Dark Heart series.
You sent a lovely blueberry recipe. YUM. Can you explain how this ties into your books’ world?
Both A HOLD ON ME (Dark Heart book #1) and BEYOND YOUR TOUCH (Dark Heart book #2) are for the most part set on the Maine seacoast, a prime area for both commercial and wild blueberries. The main character, Annie Freemont, and her family often have blueberry muffins for breakfast. The cake recipe I’m going to share is something they’d have at teatime for sure.
Also Annie’s love interest, Chase, is a blueberry fanatic. He was born in Maine, but was kidnapped as a child and raised in the djinn realm until he escaped in his late teens. During his years of captivity, Chase often went hungry. As a result, having edible berries growing right outside his cottage is not only a tasty treat for him, it’s also emotionally comforting. In reality, he’s a bit of a blueberry glutton.
You do a great job of capturing the new adult voices in A Hold on Me and Beyond Your Touch. Do you have advice for other writers who are working on voice in new adult fiction?
New adult is a category of fiction where the main character and point of view are a person or persons between the age of nineteen and twenty-six. It’s not a novel written through the eyes and sensibilities of someone looking back on that stage of their life. It’s that sensibility that is most vital to remember when you’re writing new adult. The motivations and choices of people in that age range will vary, but they are not the same as a younger teenager who has less life experience in general or an older person who has more experience. It’s important for a writer to put themselves in the mindset of being that age and to look at each choice and reaction the character(s) make to be sure they are appropriate for a new adult.
What has been your greatest challenge in working on your Dark Heart series?
The Dark Heart series consists of three novels. The biggest challenge for me has been swapping between books during the various editing and marketing stages. For example: in the middle of drafting book 3, I received notes from my editor on book 2. I had to put book 3 aside for a month to do edits on book 2. Once book 2 was turned in, I went back to book 3. But I had to swap again and focus on book 1 when it was released. LOL. It’s crazy making!
Thank you as well. I love visiting.
Old Fashion Blueberry Cake
2 eggs separated
1 cup sugar
1/2 cup shortening
1/4 teaspoon salt
1 teaspoon vanilla extract
1-1/2 cup flour
1 teaspoon baking powder
1/2 cup milk
1-1/2 cups fresh blueberries
Beat 2 egg whites until stiff, and set aside.
Cream together shortening, vanilla, sugar, and two egg yolks.
Sift flour and baking powder together. Add to cream mixture alternating with milk.
Fold in egg whites and blue berries.
Pour into 9” pan (greased and floured) and sprinkle top lightly with sugar.
Bake at 350 degrees for 50 minutes.
This is a traditional New England dense desert or breakfast cake. Just a touch lighter than pound cake. No frosting needed.
BEYOND YOUR TOUCH (book #2 Dark Heart series) was released August 30th
She wants more than he can promise.
His desires could lead to betrayal.
But without each other, neither can survive the dangers ahead.
Annie Freemont knows this isn’t the right time to get involved with a man like Chase. After years of distrust, she’s finally drawing close to her estranged family, and he’s an employee on their estate in Maine. Though she never intended to stay on the estate for long, her father’s illness and the mysteries surrounding her family made leaving impossible. And now with the newfound hope of rescuing her long-missing mother, Annie’s determined to be involved with the family’s plans one way or another.
If only she could keep her mind off Chase and focus on the impending rescue. But there’s something about the enigmatic Chase that she can’t resist. And she’s not the only woman. Annie fears a seductive stranger who is key to safely freeing her mother is also obsessed with him. As plans transform into action and time for a treacherous journey into a strange world draws near, every move Annie makes will test the one bond she’s trusted with her secrets, her desires—and her heart.
PAT ESDEN is an antique-dealing florist by trade. She’s also a member of Science Fiction and Fantasy Writers of America, Romance Writers of America, and the League of Vermont Writers. Her short stories have appeared in a number of publications, including Orson Scott Card’s Intergalactic Medicine Show, the Mythopoeic Society’s Mythic Circle literary magazine, and George H. Scither’s anthology Cat Tales.
Her new adult paranormal novels, A HOLD ON ME (book #1 in the Dark Heart series) and BEYOND YOUR TOUCH (book #2 Dark Heart series) are available from Kensington book. REACH FOR YOU (book #3 Dark Heart series) will be released in 2017.
I’m happy to welcome author Stacey Berg to Bready or Not! Her novel Dissension was released by Harper Voyager Impulse in March. She’s here today to share a beer recipe that directly connects to her book.
Fermentate for the Future
My novel Dissension is set in a world where the Church exploits genetic technology to lead the remnants of humanity as they struggle for survival in the last inhabited city. The population is beginning to recover, and although life still isn’t easy, people make do and even flourish. And while their food remains quite simple, they’re human, so they do have beer. It’s known in the book as “fermentate.” I enjoy home-brewing, so naturally when Beth invited me to do a Bready or Not guest post, the first thing I thought of was a beer recipe. After all, beer is liquid bread!
Here’s my recipe for “Future Fermentate” (an India Pale Ale, because they keep well in the heat.)
A big pot
Two 6 gallon buckets (food grade, please!) with a hole in the lids..
a rubber stopper that fits in the hole, with a hole drilled in the stopper
siphon with an attachable bottling cane
You can get fancy with a hydrometer to check your specific gravity, but I never bother. Eventually you’ll need some bottles and caps too. Fortunately those are easy to come by—just drink some beer.
Your local home brewing store will be happy to put a kit together for you, and they’re easy to find online too. A decent one will set you back $50-$100, but it will last forever.
If you tell your home brewing store you’re making an IPA they’ll know what to give you.
7 lb light malt extract
2 lbs two-row pale malt
1/2 lb cara-pils malt
1/2 lb medium crystal malt
(Get these crushed together and put in a steeping bag at the shop)
1-1/2 cup brown sugar
1 package Burton water salts (optional)
1 oz Bullion or Target hops
1 oz Northern Brewer or Wye Challenger hops
1 oz Kent Golding hops, divided in half
Ale yeast (I like the liquid kind best)
Brewing Day: the process is pretty straightforward but takes a couple of hours. It goes better if you drink some beer while you’re doing it.
- Heat 1 gallon of water until steaming (about 155-170 F). Put in the bag of crushed grains and steep 20 min off heat.
- While your grains are steeping, sanitize your bucket and other equipment according to the instructions on the iodophor.
- Rinse the steeped grain bag with another 1 gallon of water, remove the bag from the liquid, add 1 c. brown sugar and the water salts if you’re using them, and bring the liquid to a boil.
- Turn off the heat and add the malt extract. Stir until all the extract is dissolved in the water, then bring back to a boil for 10 minutes.
- Add 1 oz Bullion or Target hops, and boil 40 minutes.
- Add 1 oz Northern Brewer or Wye Challenger hops and boil 10 more minutes.
- Turn off heat and add 1/2 oz Kent Golding hops.
- Let the liquid (this is called “wort” at this stage) cool until it’s under 100 F (hotter will kill the yeast). You can set it in an icebath in your sink to make this step faster.
- Pour the wort into the sanitized plastic bucket and add cold tap water to make a total volume of 5 gallons.
- Add the yeast and give a good swirl to mix it in.
- Attach the sanitized lid with the stopper in the hole and insert the sanitized airlock into the stopper. Fill the airlock halfway (I use vodka but water is fine).
- Put the bucket somewhere it can sit out of the way for a week, ideally at not-too-warm room temp. Spare-room bathtubs work great. You should see the airlock start to bubble by 12-24 hours as the yeast goes to work and the beer starts fermenting.
- The bubbling should stop in less than a week. You have a choice here: either go straight to bottling, or preferably, use a sanitized siphon to “rack” the beer into a second sanitized 5 gallon container. Leave the gunky stuff in the bottom of the first bucket. Add 1/2 oz Kent Golding hops into the second container (if you aren’t using a seconday container, throw these hops in after step 10 instead).(If you didn’t read the recipe ahead and it’s too late, don’t worry. Drink some beer). You might or might not see more bubbling in the airlock for a few days. You can leave the beer in the second container for a few weeks.
To bottle your beer:
- Sanitize the siphon and two cases of bottles.
- Dissolve 1/2 cup brown sugar into a cup of boiling water.
- Siphon the beer into a sanitized 5 gallon container
- Add the dissolved brown sugar and stir well.
- Connect the sanitized bottling cane to the siphon and start bottling. Leave an inch or two of headspace in each bottle.
- Cap the bottles.
- Let the beer age for at least a week at room temp (3-4 weeks is better).
- Refrigerate, and enjoy!
For four hundred years, the Church has led the remnants of humanity as they struggle for survival in the last inhabited city. Echo Hunter 367 is exactly what the Church created her to be: loyal, obedient, lethal. A clone who shouldn’t care about anything but her duty. Who shouldn’t be able to.
When rebellious citizens challenge the Church’s authority, it is Echo’s duty to hunt them down before civil war can tumble the city back into the dark. But Echo hides a deadly secret: doubt. And when Echo’s mission leads her to Lia, a rebel leader who has a secret of her own, Echo is forced to face that doubt. For Lia holds the key to the city’s survival, and Echo must choose between the woman she loves and the purpose she was born to fulfill.
Stacey Berg is a medical researcher who writes speculative fiction. Her work as a physician-scientist provides the inspiration for many of her stories. She lives with her wife in Houston and is a member of the Writers’ League of Texas. When she’s not writing, she practices kung fu and runs half marathons. She is represented by Mary C. Moore of Kimberley Cameron & Associates. You can visit her at www.staceyberg.com.
I’m happy to welcome Lawrence M. Schoen as the final Bready or Not guest for 2015! Lawrence is a good friend, a Klingon linguist, and is about ready to burst in joy because his novel is out from Tor this week. Barsk features anthropomorphic elephants in space. How cool is that? Lawrence, quite appropriately, is here today with a recipe that may be enjoyed by such wayfaring pachyderms.
Cold Porridge suitable for Anthropomorphic Elephants
There’s not a lot of cooking going on in my novel, Barsk: The Elephants’ Graveyard. There’s a fair amount of eating, but since the main characters are anthropomorphic elephants living in a rainforest, most of what they eat is in a raw state — leaves, assorted grains and grasses, fresh and dried fruit.
In an earlier draft of the novel, I had a scene where Jorl, my protagonist, is visiting another planet, one inhabited by several different species/races of uplifted animals but which hasn’t seen an elephant in a millennium. In that scene, Jorl’s doing a signing at a bookstore and a helpful clerk brings him a large mug and a tureen of vanilla cocoa he can presumably refill it from. To the horror of everyone around him, Jorl dips his trunk directly in the tureen and empties it in one go. I miss this scene and I’m hoping to find a home for it one day. More importantly for this blog, I thought I had invented the idea of blending vanilla in with hot chocolate (which I had been doing for years by adding vanilla extract). Imagine my surprise when I saw you could buy this as a pre-packaged flavor.
But in terms of an actual recipe from the book, let’s talk about “cold porridge.” The first anthropomorphic elephant we meet in the book is Rüsul, and he’s on a raft on the ocean sailing off to his death. Along with the fruit and grasses included in his provisions, there’s mention of grain for making cold porridge. It’s worth noting that it’s almost always raining on Barsk, which is why a hot meal is complicated (not that making a fire on a raft would be a good idea even if it were easier). There are many variations on this, depending on what fruits you want to use, whether or not you choose to go with yogurt or coconut milk, and so on. Here’s the one I personally like best:
1/2 cup of rolled oats
1 cup unsweetened coconut milk
1 sliced and chopped banana
1 pinch of salt
2 tablespoons unsweetened dried coconut
1 tablespoon sliced almonds
1/4 teaspoon vanilla extract
Blend everything — except the banana! —together. Ideally, you want to put this into a sealed container and shake it furiously. Add the banana bits and repeat the blending/shaking. Then put the whole thing in the refrigerator overnight. By morning, it will have all set, and you’ll have a delicious cold porridge to start your day or in case any anthropomorphic elephants happen by.
Lawrence M. Schoen holds a Ph.D. in cognitive psychology, has been nominated for the Campbell, Hugo, and Nebula awards, is a world authority on the Klingon language, operates the small press Paper Golem, and is a practicing hypnotherapist specializing in authors’ issues.
His previous science fiction includes many light and humorous adventures of a space-faring stage hypnotist and his alien animal companion. His most recent book, Barsk, takes a very different tone, exploring issues of prophecy, intolerance, friendship, conspiracy, and loyalty, and redefines the continua between life and death. He lives near Philadelphia, Pennsylvania with his wife and their dog
I’m happy to welcome Bryan Thomas Schmidt to Bready or Not today! I have come to know him well as an editor–he’s editing two Baen anthologies that’ll include my work–but he is foremost a writer. His novel The Worker Prince was just released by WordFire Press. Find out all about his science fiction novel, and continue reading the post to find his traditional family recipe for a quick ‘n easy Pizza Loaf.
WordFire Press proudly presents the debut novel of Hugo-nominated editor Bryan Thomas Schmidt, which received Honorable Mention on Paul Goat Allen’s Year’s Best Science Fiction Releases of 2011 at BarnesandNoble.com, alongside books by Ben Bova, Robert J. Sawyer, Jack Campbell, Ernest Cline and more.
What if everything you thought you knew about yourself and the world turned out to be wrong? Freshly graduated from the prestigious Borali Military Academy, Davi Rhii, Prince of the Boralian people discovers a secret that calls into question everything he knew about himself. His quest to rediscover himself brings him into conflict with his friends and family, calling into question his cultural values and assumptions, and putting in jeopardy all he’s worked for his whole life. One thing’s for sure: he’s going to have to make decisions that will change his life forever… Welcome to the book that captures the feel of the original Star Wars like no other—engaging characters, entertaining banter, non-stop action, Moses meets Star Wars… The Worker Prince.
PIZZA LOAF by Glenda Schmidt
1 1 lb loaf of French bread or 4 long Italian rolls
Softened butter or margarine (optional)
3/4 lb Ground Beef
1/2 cup Grated Parmesan Cheese
1/2 tsp Oregano
1 tsp Salt (optional)
1/8 tsp Pepper
1 1/2 tbsp Minced Onion (real onion preferred)
1 1.2 6 oz cans Tomato Paste
1/4 cup Black or Green Olives, sliced (optional)
2 Ripe Tomatoes, thinly sliced (optional)
8 slices Processed Cheese (your choice)
Cut French bread or rolls in half lengthwise and spread butter or margarine across the exposed inside.
Combine beef, Parmesan cheese, seasonings, minced onion, olives and tomato paste in mixing bowl.
Spread mixture on insides of the bread or rolls with a knife so it is evenly distributed.
If freezing for later use, cut into serving size, approximately 1/2 roll each and wrap individually in aluminum foil for best results then freeze. (When ready to use, defrost 1 1/2 hours in wrap before continuing.)
To cook, place unwrapped loaves on cookie sheet or flat pan, meat side up, top with tomato slices (if desired).
Bake at 250 degrees for 20 minutes.
Remove from oven and top with processed cheese slices.
Return to oven for 5 minutes until cheese is melted.
Your kids and the kid in you will love it.
Bryan Thomas Schmidt is an author and Hugo-nominated editor of adult and children’s speculative fiction. His debut novel, The Worker Prince received Honorable Mention on Barnes & Noble Book Club’s Year’s Best Science Fiction Releases. His short stories have appeared in magazines, anthologies and online. As book editor he is the main editor for Kevin J. Anderson and Rebecca Moesta’s WordFire Press where he has edited books by such luminaries as Alan Dean Foster, Tracy Hickman, Frank Herbert, Mike Resnick, Jean Rabe and more. He was also the first editor on Andy Weir’s bestseller The Martian. His anthologies as editor include Shattered Shields with co-editor Jennifer Brozek, Mission: Tomorrow, Galactic Games and Little Green Men–Attack! (forthcoming) all for Baen, Space Battles: Full Throttle Space Tales #6, Beyond The Sun and Raygun Chronicles: Space Opera For a New Age. He is also coediting anthologies with Larry Correia and Jonathan Maberry set in their New York Times Bestselling Monster Hunter and Joe Ledger universes.Read More
I’m happy to welcome author Megan E. O’Keefe! Her debut novel Steal the Sky is out from Angry Robot on January 5th. It features airships and con men and a gorgeous cover. She’s here today to share a delicious-looking recipe for baklava.
When I was first considering what to bake for Bready or Not I knew that, due to the time of year, I wanted to do a holiday bake. Something the people of the Scorched Continent would make for a winter celebration. My first thoughts were fruitcake-esque, as dried fruit is pretty much the only way people on the Scorched eat fruit, but that didn’t quite work.
You see, the Scorched Continent, as its name implies, is an arid climate. It’d be okay for growing wheat, if it weren’t for the fact the whole continent suffers a really nasty monsoon season once a year. Great for replenishing aquifers, not so great for growing wheat.
Which isn’t to say they don’t get wheat. They do – they just have to import it from their mother empire. So by the time mid-winter rolls around, wheat is looking pretty scarce. Which means no cake, unless you’re stupidly rich. There are some people on the Scorched who could afford such a luxury, but I wanted to capture a snack that the everyday populace might stand a chance of getting their hands on.
The Scorched is also home to a species of wild, oversized bee which builds massive hives. This means that honey and beeswax are both plentiful, and cheap. Another common foodstuff on the continent is a wide variety of nuts, as they preserve well and are full of protein. And what better way to make use of scarce wheat than to roll it into a very, very thin sheets?
I’d never made baklava before, but I figured hey, if I’m assuming my characters can do it, so can I! Of course my characters can also move magical gas around and take one hell of a beating, but that’s beside the point.
1 cup caster sugar
1 cup water
1/2 cup honey
1 tsp vanilla
1 package phyllo dough (16oz) defrosted
1 cup butter
1 lbs chopped nuts
1 1/2 tsp cinnamon
The real secret to baklava is that, to keep it crispy, you either have to combine cold baklava with hot syrup, or cold syrup with hot baklava. Hint: it’s much easier to do it the second way. So, before you even preheat that oven, combine 1 cup caster sugar, 1 cup water, and boil until all the sugar is melted.
Is the sugar melted? Coolio. Throw in 1/2 cup honey and a tsp vanilla. Well, don’t actually throw it, because boiling sugar water splash back is enough to peel skin. Pour it gently. If you’re having trouble getting all of the honey out of your 1/2 cup scoop, and if your scoop is metal, just scoop up some of the hot sugar water and swish it around until the scoop is clean. Don’t do this with plastic. If I have to tell you why, you probably shouldn’t be reading this. Mix until everything is combined, lower your heat and simmer it for 20-25 minutes until it’s begun to slightly thicken, then set aside to cool.
Get yourself a wee tiny saucepan, and chunk about a cup of butter into it, then set it on the very lowest setting to melt.While you’re simmering and melting, best prepare your nuts. You can use any kind of nuts you’d like for baklava, though the traditional varieties are walnuts, pistachio, and pecans. I used all walnuts. I’m a vegetarian and, because of that, fish are friends, not food, so I have to get those omega-3’s somehow. You can buy your nuts pre-chopped, or you can use chopping them as an excuse to eat some like I do. Either way, mix up 1 pound chopped nuts with 1 1/2 tsps cinnamon and set aside. Have you preheated your oven to 325F yet? Probably not, since I haven’t told you to. Do that now, and while you’re at it get to buttering a 9×13” pan – use some of that butter you’ve got melted.
Now it’s time for the part everyone hates: the phyllo. Depending upon who made your phyllo (and I’m going to guess it wasn’t you, because only a masochist would make that stuff themselves) you’ll either have one large roll or two smaller ones. If you have a large one, unroll it and chop it in half to fit your pan.
Now that you have phyllo that fits your pan, cover it with a layer of saran wrap or wax paper and then cover that with a SLIGHTLY damp paper towel. This helps keep the phyllo from drying out while you work – but do not get water directly on the dough. Then you’ll have mush. You do not want mush.
To create the base of your baklava: layer two sheets of phyllo (pick them up together, it’s easier than going one by one) in the bottom of your pan. Use a pastry brush to coat with melted butter. Add another two layers of dough – then butter – and another two layers – then butter. Repeat until you have a total of eight layers of pastry with butter in between every two layers. Good? Good. That wasn’t too painful, right?Now sprinkle some of your nut mixture on that, about 3 tablespoons. Cover with two more layers of phyllo, then brush with butter. Repeat the phyllo-butter-nuts routine until you have 8 sheets of phyllo left. Use those last 8 sheets to make the top, putting butter between every two layers just like you did to make the base. Brush the top with more butter, then cut your unbaked baklava into triangles with a very sharp knife while it’s still in the pan. Trust me, it’s way easier than trying to do it once it comes out of the oven.
Pop the baklava in the oven and your honey sauce in the fridge. Bake the baklava about 50 minutes, or until golden brown on top.Remove the baklava from the oven, and immediately spoon the honey sauce over the top. Let it cool, then pop it out of the pan to serve up in cupcake wrappers or something equally sticky proof. This stuff is good, but man is it sticky.
Toast your success, and vow to buy baklava from the store next time.Read More
Today I am happy to welcome Bishop O’Connell as my Bready or Not guest. He’s delivering a perfect winter recipe: Beef & Guinness Vegetable Soup! He’s also about to deliver his third book published through Harper Voyager Impulse. Three Promises comes out on December 8th! That gives you plenty of time to read the first two books in the American Faerie Tale series so you’re ready for the next.
Promises bind, but some promises break…
From the author of The Stolen and The Forgotten comes a collection of stories between the stories, a glimpse of the American Faerie Tale series characters in a whole new light.
For more than fifty years, Elaine has lived the life of an outcast elf, stripped of her rank and title in the fae court. Surrounded by her beloved collection of stolen artwork, we may just learn the secret behind her exile, and the one promise too important to break…
It’s the day we’ve all been waiting for – Caitlin and Edward are getting married! But few weddings ever go without a hitch. Old promises were broken, and new vows will be made…
In The Stolen, Brendan vowed to help Caitlin rescue her young daughter from the Dusk Court, even if it meant sacrificing himself. Alone and in torment, he has come to accept his fate. Until an unexpected visitor finds her way into his life…
Plus, an exclusive bonus story about the mysterious Legion of Solomon.
Beef & Guinness Vegetable Soup
This could very easily make a stew, but I prefer it as a soup. It’s hearty and great to freeze and reheat when you want something tasty on a cold day. You can use a 6 quart soup pot, but it will fill right to the top, so be careful, 8 quart is ideal.
1 lbs stew beef – cut into small pieces
2 medium sweet white onions – diced
1 lbs new potatoes – cut into quarters (even small ones should be cut in half)
1 lbs baby carrots – cut into small pieces
6 celery stocks (no leaves) – diced
1 lbs bag of frozen peas
1 lbs bag of frozen sweet corn
1 large can (16oz) fire roasted diced tomatoes
16oz beef stock
16oz vegetable stock
Optional: dill, celery salt, garlic salt, chives.
3 pints of Guinness – at room temperature
It’s best to use the Guinness that doesn’t have a widget in it (see image). If you can only get the bottles or cans that do have the widget (nitrogen injection device) then open the bottles/cans and let them sit for a while before starting.
Put the soup pot over a medium high heat and add a couple teaspoons of olive oil and cook down the onions. When they start to turn translucent, add the stew beef, stirring regularly. By the time to beef has browned on the outside, the onions should be starting to caramelize. Add the Guinness and let it reduce to 1/3. Yes, 1/3, this will take a while (30 mins or so).
While this is happening two things will happen. First, you’ll see a thick froth develop and it will get large, especially if your pints had the widget. Don’t panic, this is normal and you can reduce it by stirring. The second thing that will happen is you’ll notice a very strong barley smell from the pot. Again, don’t worry, it will taste much better when it’s done than it smells at this stage.
When the Guinness has reduced add all the remaining ingredients, but add the stock last. Elsewise you’ll get a LOT of splashing. Once everything is in there, stir and bring to a slow boil. Reduce the heat and simmer for 2-3 hours, and enjoy the wonderful smell that will fill your kitchen. Add salt and pepper to taste, but keep in mind potatoes absorb salt and there are a lot of them so don’t worry if it seems like you’re adding a lot of salt. You can also, obviously, hold off and season when served to individual tastes. When finished, it freezes for 6-8 months without any concern, probably longer than that but I’ve never gotten it to last longer than that.
Goes great a cold hard cider and some fresh, crusty bread (buttered of course). You can go “full Irish” and have a Magners Cider (Bulmers in Ireland) and some soda bread. I’m actually not a big fan of soda bread (don’t tell!) but the cider compliments the flavor of the soup nicely.
Bishop O’Connell is the author of the American Faerie Tale series, a consultant, writer, blogger, and lover of kilts and beer, as well as a member of the Science Fiction & Fantasy Writers of America. Born in Naples Italy while his father was stationed in Sardinia, Bishop grew up in San Diego, CA where he fell in love with the ocean and fish tacos. While wandering the country for work and school (absolutely not because he was in hiding from mind controlling bunnies), he experienced autumn in New England. Soon after, he settled in Manchester, NH, where he writes, collects swords, revels in his immortality as a critically acclaimed “visionary” of the urban fantasy genre, and is regularly chastised for making up things for his bio. He can also be found online at A Quiet Pint, where he muses philosophical on life, the universe, and everything, as well as various aspects of writing and the road to getting published.Read More