RED DUST AND DANCING HORSES out today!
Release day! My collection is now officially unleashed upon the world:
This debut collection from Nebula-nominated author Beth Cato brings together works that span history and space, a showcase of vividly imagined speculative stories that range from introspective and intense to outright whimsical. Here you’ll find the souls of horses bonded into war machines of earth and air, toilet gnomes on the rampage, magical pies, a mad scientist mother, a bitter old man who rages against giant extraterrestrial robots, and a sentient house that longs to be a home. The book features 28 stories and 6 poems, and includes Cato’s acclaimed story “The Souls of Horses.”
People said nice things about it!
“Cato hits her intended targets with compassion and insight.” –Publishers Weekly
“These hauntingly beautiful stories and poems each contain a deep aching sadness wrapped around a beautiful gleaming hope–like fog around a sunbeam. If you weren’t in love with Cato’s writing before you sat down to read this collection, you will be by the time you’re finished.”
–Rhonda Parrish, editor of Equus
Order it in paperback and ebook from Amazon, Barnes & Noble, and straight from the publisher, Fairwood Press.
Sunday Quote is hopefully flying from San Antonio this morning
Read More“I declare after all there is no enjoyment like reading! How much sooner one tires of any thing than of a book! — When I have a house of my own, I shall be miserable if I have not an excellent library.”
~ Jane Austen, Pride and Prejudice
Bready or Not: Pumpkin Chocolate Chip Bars
Pumpkin and chocolate make for the perfect pairing in these Pumpkin Chocolate Chip Bars!
I modified the original recipe to incorporate bread flour, creating bars that are fabulously dense and chewy.
This is essentially pumpkin spice cake with freckles of chocolate chips.
Unlike a standard frosted cake, these travel very well. The bars are nice and cohesive.
I like to place waxed paper between layers to prevent sticking and melting chocolate (because in Arizona, well, it’s still hot at this time of year).
On the subject of chocolate chips, be sure to toss the majority of your chips in with the flour. This will prevent them from sinking to the bottom as it bakes!
Modified from What’s Gabby Cooking.
Bready or Not: Pumpkin Chocolate Chip Bars
Ingredients
- 1 cup all-purpose flour
- 1 cup bread flour
- 2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 1/2 teaspoon allspice
- 1/2 teaspoon cloves
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chips divided
- 1 cup unsalted butter 2 sticks, softened
- 1/2 cup brown sugar packed
- 3/4 cup white sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
Instructions
- Preheat oven to 350-degrees. Line a 13x9 pan with aluminum foil and apply nonstick spray or butter.
- In a medium bowl, combine the flours, cinnamon, ginger, allspice, cloves, baking soda, and salt. Stir in most of the chocolate chips; coating them with flour will keep them from sinking as they bake. Set bowl aside.
- In a big mixing bowl, combine the butter and two sugars until light and fluffy, scraping down the sides of the bowl as needed. Add the egg, vanilla extract, and pumpkin puree. Once that's mixed, slowly blend in the dry ingredients until just combined.
- Pour the batter into the ready pan and smooth out. Sprinkle the remaining chocolate chips over the top.
- Bake for 30 to 35 minutes, until it passes the toothpick test in the middle. Cool completely. Lift up by the foil and place on a cutting board to cut bars. Store in a sealed container at room temperature or chilled.
- OM NOM NOM!
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