Enter to win a copy of Breath of Earth!
I’m in a perpetual state of homesickness for Central California, so it makes me especially happy that Kings River Life Magazine back home has read and reviewed my novels. That continues with Breath of Earth–a book set in 1906 California, with a few mentions of the San Joaquin Valley.
KRL not only gave my book a warm review, but they are also sponsoring a giveaway. Head over there and leave a comment or enter by email. You have until September 10th!
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Sunday Quote survived August
Read More“To talk about a book is one of the greatest joys that life can offer.”
~Haruki Murakami
Poetry Publications, Translations, & an Award Nom
The past few weeks brought a small flurry of new poetry publications, a double feature podcast of my stories, the discovery of three of my Nature stories translated into other languages, and the astonishing honor of my story “Headspace” from Cats in Space as a finalist for WSFA Small Press Award!
Translations
– “Human is Late to Feed the Cat” translated as “Hungry Cat” in German at Spektrum (Nature Magazine)
– “Bread of Life” in Arabic at Arabic Nature Magazine
– “Post Apocalyptic Conversations with a Sidewalk” translated as “My Friend, the Walkway” in German at Spektrum (Nature Magazine)
Podcast:
– Far Fetched Fables No. 119 Beth Cato double feature: “The Quest You Have Chosen Defies Your Fate” and “Cartographer’s Ink” read by Geoffrey Welchman and Martin Reyto
Poems:
– “The Box of Dust and Monsters,” Devilfish Review
– “Keep This Mystery,” Zetetic
– “The Mermaid, On Display in Phoenix,” Spirit’s Tincture Issue 1 (click on the cover image to read online for free)
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Important Post at The Mary Sue
Breath of Earth has been out for over a week and it seems people have actually acquired the book and LIKE IT. It makes me especially happy that readers are vocal in the adoration of Fenris–he often gets more mentions than my main character, Ingrid!
On the subject of Fenris, I have an article online at The Mary Sue: Writing Fenris: Why We Need More Trans Heroes in Genre Fiction. I’m humbled and honored to speak out on this subject because I do come from a position of ignorance. I read, I write, I learn.
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Read MoreBready or Not: Cardamom Coffee Pound Cake
Eat your morning coffee in this luscious Cardamom Coffee Pound Cake!
Weird fact: I actually considered skipping the glaze on this because I figured it would be a delicious cake on its own. What was I thinking? The glaze makes this cake.
My husband’s workplace lives on coffee. He brought this loaf cake and it was consumed almost instantly. Apparently, the loaf was practically divine when paired with a hot cup of coffee.
This recipe has coffee going on all over the place, too. Espresso powder is in the cake batter. Brewed coffee is infused in the baked cake, and is also the primary liquid in the glaze. Plus, it uses one of my favorite spices: cardamom. Which happens to be perfect along with coffee.
Modified from Relish Magazine.
Bready or Not: Cardamom Coffee Pound Cake
Ingredients
For the cake:
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon cardamom
- 1 cup vanilla low fat yogurt or vanilla or plain Greek yogurt, or sour cream
- 1 cup white sugar
- 3 eggs room temperature
- 1/2 teaspoon vanilla extract
- 1 teaspoon espresso powder dissolved in 1 teaspoon water
- 1/3 cup olive oil or vegetable oil
For coffee infusion:
- 1/4 cup brewed coffee
- 1/4 cup white sugar
For icing:
- 1 cup confectioners' sugar sifted
- 2 Tablespoons brewed coffee
- pinch cardamom
Instructions
- Preheat oven to 350-degrees. Cut a piece of parchment paper to act as a sling across the wide part of a 8 1/2 by 4 1/4-inch loaf pan. Grease the pan well, press in the parchment paper inside so it sticks up on either end, and grease the paper as well.
- In a medium bowl, combine flour, baking powder, salt and 1 teaspoon cardamom. Set aside.
- In a large bowl, combine yogurt/sour cream, 1 cup sugar, eggs, vanilla extract, hydrated espresso powder, and oil; whisk well.
- Gradually stir in flour mixture.
- Pour batter into prepared pan and bake 50 to 55 minutes, until it passes the toothpick test in the middle of the loaf. Let it cool in pan for 10 minutes then lift out by the parchment and place on a wire rack over a sheet pan. You can reuse the parchment by placing it beneath the rack to make the next clean up stage easier, too.
- While the loaf is still warm, use a chopstick or skewer to poke deep holes all over the top and sides. Use a saucepan to heat up the 1/4 cup brewed coffee and 1/4 cup sugar until the sugar is dissolved. Slowly spoon the coffee mix over the cake, giving the liquid time to soak in; use it all, with the excess dripping into the pan below.
- When the loaf cake is completely cool, make the icing. Combine sifted powdered sugar, remaining 2 tablespoons brewed coffee, and pinch of cardamom. Stir until smooth. Add more sugar or a touch of coffee (or milk or water, in a pinch) if needed for consistency. Drizzle glaze over cake.
- OM NOM NOM!
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