Beth | BethCato.com

Catching Up on New Publications

Posted by Beth on Mar 6, 2018 in anthology:poem, anthology:story, Blog, roar of sky | Comments Off on Catching Up on New Publications

I hate it when I fall behind on website updates, but sometimes it just can’t be helped. January brought a barrage of small projects, and then my edits for Roar of Sky dropped on me at the end of the month. February was alllll about book edits. I finally have those done–the first stage, anyway–and now I’m trying to catch up on the stuff I fell behind on during February. Whee! The grand circle of life, for a writer.

All that said, my bibliography page is now up-to-date with the latest fiction, poetry, and podcasts! Here are the newest additions:

Short story:
“The Library is Open,” Daily Science Fiction

Poetry:
“After Her Brother Ripped the Heads from Her Paper Dolls,” Mythic Delirium issue 4.3
“This Body Made,” Mythic Delirium issue 4.3
“Call Me Home Again, Child,” Spirit’s Tincture Issue 5
“Porom,” Special Feature for Skiffy and Fanty’s Month of Joy
“The Stars Sing,” Star*line 41.1
“So Old” and “Border Cowboy at the Border,” Grievous Angel

Podcasts:
Read for Pixels 2018 (IWD Edition): Beth Cato Reading+Q&A Session
O&F Podcast, Ep. 177: Beth Cato

#SFWAPro

Sunday Quote gives a lot

Posted by Beth on Mar 4, 2018 in Blog, Quote | Comments Off on Sunday Quote gives a lot

“To make something well is to give yourself to it, to seek wholeness, to follow spirit. To learn to make something well can take your whole life. It’s worth it.”
~ Ursula K. Le Guin, Steering the Craft

Pixel Project Live Chat via YouTube Sunday at 6pm PST

Posted by Beth on Mar 2, 2018 in Blog, call of fire, public speaking | Comments Off on Pixel Project Live Chat via YouTube Sunday at 6pm PST

Sunday at 6pm I am participating in a YouTube Live chat with The Pixel Project, an awesome organization working to stop violence against women. They work with artists and authors throughout the year, and I’m delighted to talk with them for the first time! Tune in to ask questions or simply watch as I discuss my books and even read an excerpt from Call of Fire.

Directly access the chat at this link.

Be sure to check out the other women authors who are taking part in the coming weeks, too!

#SFWAPro

Bready or Not Original: Chewy Honey Lemon Cookies

Posted by Beth on Feb 28, 2018 in Blog, Bready or Not, cookies, lemon | Comments Off on Bready or Not Original: Chewy Honey Lemon Cookies

I modified an old favorite recipe with delicious results: Chewy Honey Lemon Cookies!

This recipe is derived from my Chewy Honey Maple and Chewy Honey Snickerdoodles. It uses a combination of two flours to add extra chewiness, and cornstarch for tenderness and longevity.

However, my first attempt at this recipe was a total bust. I tried to rely on lemon juice and zest for flavor… and while the flavor was there, the cookies turned out FLAT.

That would not do. I wanted cookies that were chewy with just the right thickness. Therefore, I removed the lemon, amped up the lemon extract, and added white chocolate chips.

That was the right choice. The lemon flavor was just right (and the taste of that and the honey actually grows stronger after a day), and the white chocolate chips added smoothness and mellow sweetness.

In other words, if you love lemon cookies, you will LOVE these. And like the other recipes in the same family, these cookies keep well for weeks!

Print Recipe

Bready or Not Original: Chewy Honey Lemon Cookies

These chewy cookies will keep well for weeks, and the lemon and honey flavors actually intensify after the first day! Do note that the cookie dough will need to chill in the fridge for at least a few hours prior to baking.

Course: Dessert, Snack

Keyword: chocolate, cookies, lemon

Author: Beth Cato

Ingredients

3/4 cup unsalted butter 1 1/2 sticks, softened
1 cup light brown sugar packed
1/4 cup honey
1 large egg room temperature
1 teaspoon vanilla extract
2 teaspoons lemon extract
1 cup bread flour or all-purpose flour, but cookies will be less chewy
1 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white chocolate chips

Instructions

In a large bowl, beat the butter until smooth. Add sugar and honey and beat until creamy and fluffy, about 3 minutes. Scrape down the sides of the bowl and then mix in the egg and both extracts.
In a separate bowl, combine the dry ingredients: bread flour, all-purpose flour, cornstarch, baking soda, and salt.
Slowly stir together the wet and dry ingredients until just combined. Mix in the white chocolate chips. Encase the dough in plastic wrap and stash in the fridge for several hours or days.
When ready to bake, preheat the oven to 350-degrees. Use greased stoneware, parchment paper, or silpat mats. The cookie dough, even straight from the fridge, has a soft Play-Doh-like consistency, so it will spread when it bakes.
Teaspoon-sized cookies need to bake 9 to 12 minutes; tablespoon-sized take 11 to 13 minutes. Let set on cookie sheets for 10 to 15 minutes before moving to a rack to cool completely.
Cookies will keep in a sealed container for weeks. The lemon and honey flavors will grow stronger after the first day. They are excellent for travel or shipping.
OM NOM NOM!