Posts by Beth

Sunday Quote has a Minion for Halloween

Posted by on Oct 25, 2015 in Blog, Quote | Comments Off on Sunday Quote has a Minion for Halloween

“Tomorrow may be hell, but today was a good writing day, and on the good writing days nothing else matters.”
~Neil Gaiman

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Scary Tacos and More

Posted by on Oct 23, 2015 in Blog, clockwork crown, clockwork dagger shorts, holy taco church, novelocity, public speaking | Comments Off on Scary Tacos and More

[Important High Priestess duties include taste-testing margaritas. Quality control, y'know.]

[Important High Priestess duties include taste-testing margaritas. Quality control, y’know.]

Last weekend I made my annual pilgrimage to the Arizona Taco Festival. It was glorious! I have a full write-up over at the Holy Taco Church.

At Novelocity, I share Five Not-Horror Books to Creep You Out for Halloween! If you’re in the mood for dark fantasy, check these out.

Fear seems to be something of a theme right now… it’s just that time of year! I’m in an SF Signal Mind Meld on The Children’s Movies That Scared Us the Most and I was also interviewed by Pat Esden (who has a forthcoming Bready or Not guest spot) about Real vs Imaginary Fears and Wings of Sorrow and Bone.

In totally different non-scary news, Reb Kreyling posted a wonderful review of Clockwork Crown! Yay!

The Clockwork Crown by Beth Cato

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Bready or Not Guest Sherrida Pope with Peanut Butter Nutella Cookies

Posted by on Oct 22, 2015 in Blog, Bready or Not, chocolate, cookies, guest recipe | Comments Off on Bready or Not Guest Sherrida Pope with Peanut Butter Nutella Cookies

I’m happy to welcome author Sherrida Pope (who I know better as Nancy Fulda) to Bready or Not today! She has two darling new children’s books out, one for Halloween and one for Thanksgiving. Owls and cats, you can’t go wrong with that. Other things that can’t go wrong: anything combined with Nutella. Sherrida has a recipe for Peanut Butter Nutella Cookies that look absolutely delicious!

Owl

An Owl Goes Trick-or-Treating

 

CatThe Cat who Ruined Thanksgiving


 

SAM_3277

I still remember the first time I tasted Nutella. It was during December in the 1980’s, surrounded by holiday trappings and a box of intriguing food items my sister had brought back from Germany. What was this strange substance, this… spreadable chocolate?

It was love at first bite. But you couldn’t find Nutella in California stores back then, or at least, we couldn’t, and so my newfound affinity had to wait on the back shelf until my own trip to Germany nearly a decade later. Happily, globalization has since rectified many of the gaps on my store shelves, and I’m pleased to report that I can now find Nutella in nearly every major supermarket in my area.

I hope you can, too, because the only thing better than Nutella is Nutella combined with something superbly delectable. Think about it: Nutella is yummy. Peanut butter is yummy. Both together is… well, around my house it’s a recipe for an empty plate and a lot of cookie crumbs.

Peanut Butter Nutella Cookies
½ cup margarine or butter
½ cup peanut butter
1 cup all-purpose flour
1 cup brown sugar
1 egg
½ tsp baking powder

SAM_3228

Beat margarine and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add ½ cup of the flour, sugar, egg, and baking powder. Beat until thoroughly combined. Add remaining flour.

Form dough into 1-inch balls. (If dough is too sticky to shape easily, then add extra flour or refrigerate for 15-20 minutes.) If desired, use a spoon to create a small depression in the center of each cookie.

Bake at 375° for 7-9 minutes. Spread Nutella across the top of warm cookies.

SAM_3260


 
Sherrida Pope, who also publishes as Nancy Fulda, lives and writes in the scenic area near Utah Lake. She has three children, a pet hedgehog, and a transient appreciation for classical music. Find her engaging chapter books at Amazon, Barnes & Noble, and other online retailers.

An Owl Goes Trick-or-Treating

The Cat who Ruined Thanksgiving

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Bready or Not: Healthy Butternut Squash Soup

Posted by on Oct 21, 2015 in Blog, Bready or Not, gluten-free, healthier, main dish | Comments Off on Bready or Not: Healthy Butternut Squash Soup

This wonderful soup has been one of my cool weather dinner staples for several years!

Butternut Squash Soup

I love, love this soup. It takes a little bit of prep work but then feeds me for a few days. It’s both delicious and healthy. Butternut squash is one of my favorite roast vegetables, and this just blends it into liquid form.

Butternut Squash Soup

Butternut squash can be intimidating to slice up. I recommend the technique shown at The Kitchn. Basically, you slice off the ends, then take off the rind, de-seed, then dice the orange flesh.

Butternut Squash Soup

This recipe freezes really well, too. I like to measure it in 2-cup increments and seal it up in quart-size freezer bags; I can freeze them flat so they take up almost no room.

The soup’s flavor improves after being in the fridge for a day, too. The roasted vegetables really come through. I like to add spices like nutmeg, cinnamon, or pumpkin spice mix, and a few pepitas for texture.

Butternut Squash Soup

It’s a bowl of stomach-warming happiness.

Modified from Lick My Spoon.

Bready or Not: Healthy Butternut Squash Soup

This nutritious soup largely consists of squash, onion, and broth. It takes a little bit of time to roast, but once it's made the soup tastes even better after resting in the fridge. It's also great to freeze! Modified from Lick My Spoon.
Course: Main Course, Side Dish
Keyword: gluten free, soup and stew, vegetable
Author: Beth Cato

Ingredients

  • 2 - 3 pound butternut squash
  • 1 yellow onion
  • 32 ounce chicken broth or vegetable broth, 1 box or 2 cans
  • 2 Tablespoons olive oil
  • salt Hawaiian salt recommended
  • nutmeg or cinnamon, or pumpkin spice mix, to taste
  • pepitas or chopped pecans, optional

Instructions

  • Preheat oven to 450-degrees. Prepare a large rimmed baking sheet by lining it with foil.
  • Peel, de-seed, and dice the squash into roughly 1-inch cubes. It doesn't need to be neat--they will all be blended in the end. Peel and dice up the onion.
  • Place the squash and onion on the baking sheet. Drizzle or spray olive oil over everything. Add salt and other spices like cinnamon or nutmeg and toss to coat.
  • Roast in oven for about 25 minutes. Turn over the squash, then cook another 15-25 minutes, until the squash is just browning and is fork-tender.
  • If you want to complete the soup later, just stick the squash in the fridge. Or continue...
  • In a large pot, bring the broth to a simmer. Add the roasted squash and onion. Carefully puree using an immersion blender, or blend in small batches in a blender or food processor. Use caution: you’re working with hot liquid! Process until the soup is smooth, and bring to a simmer again.
  • Serve in bowls with an additional sprinkling of spices and perhaps some pepitas or chopped pecans on top! Leftovers keep sealed in fridge upward of a week; the taste actually improves after being in the fridge for a day. It can also be frozen in freezer bags or plastic dishes. Reheats quickly in the microwave or on the stove.
  • OM NOM NOM!

 

Butternut Squash Soup

 

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Sunday Quote needs words

Posted by on Oct 18, 2015 in Blog, Quote | Comments Off on Sunday Quote needs words

“You have to write the book that wants to be written. And if the book will be too difficult for grown-ups, then you write it for children.”

~Madeleine L’Engle

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