Sunday Quote has Phoenix Comicon next weekend
Read More“A bird doesn’t sing because it has an answer, it sings because it has a song.”
~Maya Angelou
Phoenix Comicon Schedule
Next weekend, I’m a panelist at Phoenix Comicon. My first time as panelist and it’s at a honkin’ huge event–some 30,000 people will attend Saturday alone! This is my schedule as it looks right now:
- The Secret Lives of Debut Authors : Friday 4:30pm – 5:30pm
- Science Fiction and Fantasy Poets : Saturday 10:30am – 11:30am
- Fantasy that Defies Description : Saturday 12:00pm – 1:00pm
The most current info can be found at my guest page.
In addition, I’ll be stalking a lot of my author-friends (and Nathan Fillion. Because reasons.). I’ll be in steampunk attire… and at this con, that pretty much means I’ll blend in. Which is pretty awesome, I think.
If you’ll be attending, let me know! And please, come up and say hi.
Read MoreGalleys! They Exist!
No, I don’t have them in my hot little hands, but my awesome editor at Harper Voyager shared the joy over Twitter this morning.
Gorgeous galleys for THE CLOCKWORK DAGGER by @BethCato and SODA POP SOLDIER by @NickColeBooks came in today! Yay! pic.twitter.com/O9ZxVXkWDM
— Harper Voyager US (@HarperVoyagerUS) May 29, 2014
If you’ll be at BEA in New York City these next few days, they’ll be available at the SFWA booth! (And if you see them there, do take a pic and send it my way! I’d love to see.)
Edit to add: Michael J. Martinez was kind enough to inform me that the SFWA booth is giving away cards that provide a free ebook download of my book, too. Huzzah!
Read MoreBready or Not: Pretzel Sandwich Buns
It seems a lot of standard buns are just… there. A thing to hold meat. They aren’t memorable or flavorful.
You want something better than a mere meat sling? MAKE THIS.
These buns are soft and chewy, tender yet strong. They can cradle juicy meat without instantly becoming a soggy mess, but they won’t break your teeth, either. That little bit of salt on the top complements just about everything. Want to use these for hamburger buns? Make big rounds. Or shape them into hot dog buns. Or as rolls that you can use for sliders, or simply slice open to add butter.
They keep great in a sealed container for a few days, and also freeze and thaw in a fabulous way.
Trust me, once you make these buns, you’ll never settle for the grocery store stuff again.
Bready or Not: Pretzel Sandwich Buns
Ingredients
Dough Ingredients
- 1 3/4 cups warm water
- 2 tablespoons unsalted butter
- 3/4 teaspoon salt
- 4 1/2 cups all-purpose flour or bread flour bread flour is best
- 1/4 cup nonfat dry milk
- 2 teaspoons instant yeast
Topping Ingredients
- coarse sea salt like pretzel salt or kosher salt
Water Bath
- 2 quarts water
- 1 Tablespoon salt
- 1/4 cup baking soda
Instructions
- Mix and knead the dough ingredients — by hand, mixer, or bread machine — to make a smooth, slightly sticky dough. If you're making by hand, allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. In bread machine, let the full dough cycle run through.
- Gently deflate the dough, and transfer it to a lightly greased work surface.
- Divide the dough into as many buns as you want. About 8 to 10 will work for sandwich size, while about 12 can be done at about slider size. Shape each piece into a smooth ball.
- Place the balls on a lightly greased baking sheet, cover with plastic wrap, and let rest for 15 minutes.
- While that's happening, preheat the oven to 400°F and prepare the water bath for the stovetop. Bring the water, salt, and baking soda to a boil in a large pot.
- Gently lower several dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet.
- Using scissors or a sharp knife, cut half-inch deep crosses into the center of each bun. Sprinkle with coarse salt.
- Bake the buns for 20 to 24 minutes (lower time for smaller rolls/buns), or until they're brown. Remove them from the oven, and transfer to a rack to cool.
OM NOM NOM
