Out Today: Escape Pod: The Science Fiction Anthology
Today’s the release date for Escape Pod: The Science Fiction Anthology, a book that celebrates Escape Pod’s 15th anniversary with a range of diverse science fiction stories. I’m somehow mixed in there with a who’s-who of authors. Here’s the official description; buy the book wherever books are sold, in print and in ebook!
The fifteenth anniversary of the Hugo-nominated science fiction podcast Escape Pod, featuring new and exclusive stories from today’s bestselling writers.
Finalist for the 2020 Hugo Award for Best Semiprozine.Celebrate the fifteenth anniversary of cutting-edge science fiction from the hit podcast, Escape Pod. Escape Pod has been bringing the finest short fiction to millions of ears all over the world, at the forefront of a new fiction revolution.
This anthology gathers together fifteen stories, including new and exclusive work from writers such as from Cory Doctorow, Ken Liu, Mary Robinette Kowal, T. Kingfisher and more. From editors Mur Laffterty and S.B. Divya comes the science fiction collection of the year, bringing together bestselling authors in celebration of the publishing phenomenon that is, Escape Pod.
Available at Amazon [affiliate link] | Bookshop.org [support indies] | Barnes & Noble
#SFWAPro
Read MoreBready or Not Original: English Toffee
English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!
Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.
There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!
And homemade is always better, right?
Bready or Not Original: English Toffee
Equipment
- 10x15x1-inch jelly roll pan
- candy thermometer
- uneven spatula
Ingredients
- nonstick spray
- 1 cup unsalted butter 2 sticks
- 1 1/4 cup white sugar
- 2 Tablespoons water
- 1/8 teaspoon salt
- 3/4 cups almonds slivered or sliced, divided
- 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
- Maldon sea salt or other fancy salt for top, optional
Instructions
- Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
- In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
- Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
- Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
- Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
- Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.
*OM NOM NOM!*
Bready or Not Original: Snickerdoodle Quick Fudge
Last year I shared my recipe for Cookies and Milk Quick Fudge. This new version builds on that with a holiday twist: I used Voortman Bakery’s holiday special Snickerdoodles plus caramel chips!
Old-fashioned stovetop fudge is great. It’s also fussy, prone to crystallize or not set. Quick fudges are no-fuss and just as delicious.
Any time of year, make this using crisp cookies like many from Keebler. For this holiday take, I used Voortman’s Snickerdoodles, but you could also use gingersnaps or other classic favorites and switch out the kind of sweet chips.
Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.
The hardest part is waiting for the fudge to set for the next few hours. This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!
Bready or Not Original: Snickerdoodle Quick Fudge
Ingredients
- 1 1/2 cups store-bought holiday Snickerdoodle cookies chopped and frozen
- 3 cups white chocolate chips
- 14 ounces sweetened condensed milk
- 1/3 cup caramel chips
Instructions
- Line an 8×8 or 9×9 pan with foil and apply nonstick spray. Set aside.
- In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
- Quickly stir in the frozen cookies, and pour into the prepared pan. Sprinkle caramel chips on top and tap them into place.
- Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge. Keeps for weeks.
*OM NOM NOM!*
Bready or Not Original: Apple Calvados Galette
This Apple Calvados Galette is a perfect dessert for one or two people. Plus, it’s rustic and pretty to behold!
Calvados is an apple brandy made in Normandy. The price point of it can vary quite a bit. Feel free to use another kind of apple brandy in the recipe.
The delicious, original aspect of this treat is that you use the calvados to make a quick stovetop jelly that you then coat the apples with at the end of the bake time.
The alcohol flavor doesn’t linger. What you get is a concentrated sweet flavor of apples, right atop the fresh apples.
The baked galette keeps for days wrapped up in foil in the fridge. A quarter slice is the perfect amount for breakfast or dessert, and it’s not anywhere near as bready and dense as a full piece of pie.
Bready or Not Original: Apple Calvados Galette
Equipment
- baking sheet
- parchment paper
- basting brush
Ingredients
Galette
- 1 single-layer pie dough store-bought or homemade
- 4 medium apples such as Gala, Fuji, and Ambrosia
- 1 Tablespoon lemon juice
- 1/3 cup calvados or other apple brandy
- 1 Tablespoon cornstarch
- 3 Tablespoons brown sugar packed
- 1/2 teaspoon ground cinnamon
Glaze
- 1 Tablespoon pure maple syrup
- 1 Tablespoon maple sugar or turbinado sugar
Instructions
- Preheat oven at 400-degrees. Line a baking sheet with parchment paper.
- On a lightly floured surface, roll out the pie crust to about a 10-inch diameter circle. Transfer it to the baking sheet and set in fridge while the other ingredients are prepared.
- Peel, core, and thinly slice the apples, placing them in a large bowl. Pour in the lemon juice, calvados, cornstarch, brown sugar, and cinnamon. Toss the apples to coat them completely.
- Pull out the chilled crust. Begin to arrange apple slices in the middle, fanning them out and stacking them, but leaving a 2-inch border of dough around the outside. DO NOT DISCARD THE LIQUID IN THE BOWL! Once the apples are arranged, fold the dough over to partially cover the apples.
- Start baking the galette for 15 minutes. While that is cooking, pour the leftover liquid into a small pot on medium-high. Stay close to the stove and stir liquid often. As soon as it gels, which is right at right about boiling temperature, remove it from heat. Set aside.
- Reduce oven temperature to 350-degrees. Bake galette for another 20 minutes.
- Pull out the galette. Drizzle the gel over the exposed apples in the middle of the galette then use basting brush to coat every nook and cranny. Measure out maple syrup. Use same brush (no need to wash it) to coat the top crust, then sprinkle maple sugar or coarse sugar over it to add a crystalline crunch.
- Bake for another 10 to 15 minutes, until apples in middle are fork-tender.
- Let cool slightly before cutting–a pizza cutter is ideal. Leftovers can be kept wrapped up in foil in the fridge for days.
