To Julia Shepard, who read The Werewolf Nanny, and who shared that, like my Meijer/Meijers surprise, she grew up with a Belks that is actually a Belk.
To Dawn Werner, and the beloved friend she lost. *Serious Hugs.* My heart goes out to you.
To Desiree Elliott, for enjoying Bash from The Quarry Master. YOU ARE A SWEETHEART!
To Samantha Searle who wants Crispin’s story, Baskian’s book, and the rest of the series. ALL! THE!! HUGS!!!
To Jennifer Morin, who works damn hard to get to her job every day. May her days go AWESOME.
To Niki Boyle, who cheers on every project with the enthusiasm I need when it’s time for the hard stretch. Ahhh, otter kisses for you.
To Chelsea Tang, who loved JoAyyn’s book. My land, your note was so cool to read--because JoAyyn’s story was special to me too <3. I’m so glad you enjoyed!
Casi Reuss, who is twisted in ways I admire, and who has valid questions about headboards.
To Herta Dettmann, who OWNS EVERY AUDIOBOOK!!! I love you! ♥
To Lisa Wynn Read, because you are wonderfully kind.
To Stephanie Baum, whose sense of humor has me barking with laughter at 4 a.m. (Also for this: “Okay, when's Finn's book coming? ;D”) And Karen Stueve, who followed with “Seriously!!!!!!! I NEED TO KNOW!” <3 THANK YOU!
(And also to Karen Stueve for this: “Even knowing Amanda won’t steer me wrong, I’m frankly shocked to be contemplating beet ice cream. I always thought beets were for people who are starving, or have taste buds that either genetically malfunction or suffered an unfortunate accident. Beets taste like dirt. Actual dirt. As a rider, I know what dirt tastes like. Yet here I am, Googling beet ice cream.” XD XD XD)
To Becky, who is my hard-working, book-loving hero. Thank you for everything! Also, your question of why felines have anal glands KILLED me XD! Best of luck to you!!!
To Kim Aziz, who runs fabulous groups for Ruby Dixon and R. Lee Smith fans, and she tirelessly organizes the best read-alongs. Thank you for all the wonderful work you do!
To KindaNifty, who I wish I could hug.
To Ann Hupe, Danielle P., Rae F, Bibliowyrm, Sol1itare, Christina, tlgopal969, J Armstrong, Sarah O Deek, chem gurl, and Borderbumble, because your words made my heart turn into a marshmallow.
To TKAMTMYE or KTAMEMY, I love you both TOTALLY EQUALLY, Kate Botting and Tammy Simmons! =D
QUESTIONS:
Oh, pause! I got these questions and I thought you might like to know the answers too.
Kendra Davis asked:
"[In The Werewolf Nanny,] How did Lucan himself get roped into [nanny duty] specifically?"
Poor Lucan was lured to the garage with promises of Rueben chaffles (which Finn did give him!), but Finn waited only long enough for Lucan to hork down two before he lifted him bodily and crammed him into Esmerelda. He then as good as locked the doors with an order to stay, and proceeded to pack his bag for him.
(Finn didn't exactly get away with this. As you know, Lucan lost the chaffles on the way to Susan's house. ��)
~*~
Lori Baker Swenson asked:
“So, are chaffles cheese waffles???”
YES, YES THEY ARE.
OHMYLAND. Hamburger, cheese, egg, and wonder spices (dill, or fennel and paprika, or smoked sea salt, or whatever you’re game for) all mixed together and poured into your waffle maker. You can eat them as-is, or use them as ‘buns’ on hamburger patties, or elkburgers, or venison burgers, or buffalo burgers… hang on. This keyboard is going to need to be replaced if I don’t mop up this drool.
#CarnivoreDelights #BestInventionsSinceRegularWaffles
~*~
Lauren M. Snyder asked:
“Recipe for beet ice cream?”
(Note: we altered the Easy recipe, and our orange flavoring came from a bottle, but it was still delicious!)
Beet Ice Cream with Mascarpone, Orange Zest, and Poppy Seeds
Yield: 1 quart
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Roasted Beets Ingredients:
· 2 medium red beets
· 2 tablespoons sugar
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Ice Cream Base Ingredients:
· 2 cups whole milk
· 2 ounces [1/4 cup] mascarpone cheese
· ½ teaspoon fine sea salt
· 1 1/4 cups heavy cream
· 2/3 cup sugar
· 2 tablespoons light corn syrup
· Zest of 1 orange
· 2 tablespoons poppy seeds
· Poppy seeds for garnish
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Preparation:
The Beets:
Preheat the oven to 450F.
Wrap the beets in a sheet of foil and bake them until very soft, about 1 hour. Let the beets cool slightly, then peel them while still warm. Cut into chunks and puree in a food processor. Force the puree through a sieve. Combine ½ cup of the warm beet puree with the sugar. Discard any extra beet puree. Set aside to cool.
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The Ice Cream Base:
Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry.
Whisk the mascarpone, beet puree, and salt in a medium bowl until smooth.
Fill a large bowl with ice and water.
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Combine the remaining milk, the cream, sugar, corn syrup and orange zest in a 4-quart sauce pan, bring to a rolling boil over medium-high heat, and boil for 4 minutes. Remove from the heat and gradually whisk in the cornstarch slurry.
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Bring the mixture back to a boil over medium –high heat and cook, stirring with a heatproof spatula until slightly thickened, about 1 minute. Remove from the heat.
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Gradually whisk the hot milk mixture into the mascarpone-beet mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag into the ice bath. Let stand, adding more ice as necessary until cold, about 30 minutes.
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Freezing:
Remove the orange zest and pour the ice cream base into the freezer canister of your ice cream machine. Add the poppy seeds and spin until thick and creamy.
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Pack the ice cream into a storage container. Sprinkle with a few poppy seeds to garnish. Press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, about 4 hours.
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EASY BEET ICE CREAM:
2 cups beet juice
1 1/4 cups heavy cream
3/4 cup light corn syrup
3/4 cup granulated sugar