Sunday Quote lives in hell (aka summertime in Arizona)
Read More“A good editor tries to figure out what the writer was trying to do, and helps him or her do it better, rather than trying to change the book into something else entirely. A good editor doesn’t insist, or make changes without permission. Ultimately a writer lives or dies by his words, and he must always have the last word if his work is to retain its integrity.”
~ George R.R. Martin
Breath of Earth: Real San Francisco Film Footage, Before and After 1906 Quake
This post kicks off a series on the research and worldbuilding for my new book Breath of Earth. There is no avoiding the fact that a major earthquake happens in the book, but the cause is quite different. That said, I still intensively researched the actual earthquake. These are some of the interesting historical tidbits I discovered along the way.
Countdown to Breath of Earth‘s release: ONE MONTH FROM TODAY.
As a native Californian, I grew up with earthquakes. I have seen major devastation firsthand. That’s why I have been drawn to reading about the 1906 quake since I was a kid. I felt the 1989 Bay Area earthquake from some 200 miles away. It made the news footage of that distant destruction all the more eerie and personal.
That, however, was on a small scale compared to what happened in 1906. Below are two films in stark contrast. One is a somewhat posed scene following a mile of Market Street in 1905. The other is footage right after the earthquake in April 1906. These are images I kept in mind as I tried to recapture the horror of what happened 110 years ago.
#SFWAPro
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Bonus Bready or Not: No-Bake Maple Macadamia Nut Energy Bars (Gluten Free)
Maple Macadamia Nut Energy Bars. I have my new favorite quick-fix breakfast.
When I think of summer snacks, I think 1) no oven on to heat up my house, 2) quick to make amid writing deadlines and my son’s therapies, and 3) DELICIOUS. To me, maple is delicious, and that kind of awesomeness should not be confined to a single season.
These bars blend up in a few minutes in a food processor or high-powered blender. Mash them in a lined loaf pan, let them chill, slice, eat. Try not to eat them all in one sitting. After all, these are packed with vitamins and healthy stuff–and no gluten!
The primary flavors are maple and macadamia infused with white chocolate, with the coconut mild in the background. These are dense in texture. I have made many variations of energy bars/truffles using dates like this, but I have never added almond flour before. Wow. It doesn’t add a strong almond flavor, but it does fill in those nooks and crannies. Everything melds together.
I don’t understand why more people aren’t creating recipes with maple, macadamia nuts, and white chocolate. If someone needs to start the trend, well, I volunteer as tribute.
Some other energy bars/truffles featured on Bready or Not:
– Blueberry Muffin Breakfast Truffles
– Chocolate-Coffee Truffles
– Chocolate Chip Cookie Dough Breakfast Bites
– Maple Energy Bars/Bites
Bonus Bready or Not: No-Bake Maple Macadamia Nut Energy Bars (Gluten Free)
Ingredients
- 1/3 cup almond flour or meal
- 6 medjool dates chopped, about 1/2 cup
- 2 Tablespoons shredded coconut
- 1 Tablespoon pure maple syrup
- 1 teaspoon maple flavor
- 1/4 cup cashews
- 1/4 cup macadamia nuts divided
- 2 Tablespoons white chocolate chips or vanilla chips
Instructions
- Prepare a loaf pan by lining the long sides with either waxed paper or parchment paper, with the paper sticking up on either side like a sling.
- In a food processor, add the almond flour, chopped dates, coconut, maple syrup, cashews, and most of the macadamia nuts. Set aside the reserved macadamias and white chocolate.
- Run the food processor until everything inside is ground down. The mix should stick together if you pinch it between your fingers; if it's not cohesive, drizzle in a tiny amount of water and pulse again.
- Add the remaining macadamia nuts and white chocolate chips. Pulse a few times to chop them up a little and distribute them.
- Pour into the loaf pan. Use a spatula to compress everything. Chill in fridge for at least an hour.
- Use the sling to lift up the macadamia mix. Slice into bars. Store in a sealed container in fridge.
- OM NOM NOM!
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Bready or Not: Double Chocolate Cheesecake Cookies
It’s been like a month since I posted a hardcore chocolate recipe on here. Chocoholics have NEEDS. Therefore, here are Double Chocolate Cheesecake Cookies.
Choice adjectives: Dense. Chocolaty. Rich. Luscious. Pillowy.
Seriously, these are thick in the best kind of way. Pair these cookies with a tall glass of milk or some hot coffee.
Cream cheese is magical when it’s mixed into cake batter or cookie dough. Some past examples include Chocolate Cream Cheese Pound cake and Philly Snickerdoodles.
Modified from How Sweet Eats.
Bready or Not: Double Chocolate Cheesecake Cookies
Ingredients
- 1 2/3 cups all-purpose flour
- 1/2 cup cocoa powder sifted
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter 1 cube, softened
- 1 cup brown sugar packed
- 1/4 cup white sugar
- 8 ounces cream cheese 1 block, softened
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips or semi-sweet chocolate chips
Instructions
- In a small bowl, whisk together flour, cocoa, baking soda, and salt.
- In a large bowl, beat together the butter and sugars until fluffy, about 3 to 5 minutes. Add in the cream cheese until combined; it's okay if there are still small clumps. Follow with egg and vanilla extract.
- Slowly mix in the dry ingredients. As soon as everything is incorporated, stir in the chocolate chips.
- Wrap dough in plastic wrap and chill for a few hours or several days.
- Preheat oven at 350-degrees. Using a tablespoon scoop, dole dough onto a baking sheet. Bake for 10 to 12 minutes. Let sit on sheet a few minutes to set before transitioning to a rack to completely cool.
- OM NOM NOM!
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Sunday Quote almost has a kid in 6th grade
Read More“Make it dark, make it grim, make it tough, but then, for the love of God, tell a joke.”
~Joss Whedon
