Cooking With A Writer – Page 6

Cooking With A Writer – It’s spaghetti. It’s risotto. It’s spaghetti risotto?

Sorry for the break last week. I was having some major life issues that involved weeping.

Hint: Major Life Issue = Bringing daughter to the airport to head back to the Army.

But I’m back now and no longer crying, so I can give you this recipe, which is a take on a lot of broken spaghetti recipes I’ve been seeing last week.

Carrie’s internal thoughts: Am I seeing all these broken spaghetti recipes because I feel broken inside? Is this a sign from the universe?

Please ignore my internal thoughts.

Anyway, a lot of us authors have an occasional identity crisis. We want to be a middle grade author and then we realize we’re better at pictures books. We want to write erotica, but then… Apparently, hamster erotica is not a thing and so we write books about psychology instead.

This recipe is sort of like that.

It’s spaghetti, but it’s not really. It’s more risotto. And that’s cool, actually. Nobody needs to make spaghetti be relegated to clam sauce, pesto and tomato sauce. Let spaghetti live and explore its identity, I say!

So, here you go:

Spaghetti Risotto

Yep. It’s weird. Just like me.

4 cloves garlic (chopped)
3 tsp herbes de provence (say it like you're French even if you aren't)
2 TBSP olive oil
8 oz spaghetti (break it all up)
.5 tsp red pepper flakes (or to taste or not at all)
.25 tsp black pepper and salt (to taste)
1 cup mushrooms, orange peppers, peas (chopped – you can pick the veggies you prefer. Beware that mushrooms give off some water)

Find a big pan. Put pan on medium-high burner. Throw in the garlic and olive oil and some veggie broth (a tablespoon – maybe two).
Add the vegetables to the pan and saute them for 2-3 minutes. Make them soft.
Break your spaghetti. Imagine it is all the editors and agents who ever rejected you. Cackle with joy and revenge.
Add the spaghetti. It is broken. But you, my little writer friend, are not broken. You are triumphant! You will write on! Stir it all around. Think about cackling again. Stir and cackle for two more minutes until it is a new color. That color should be light brown.
Add a half of a cup of veggie broth at a time. Keep stirring. DO NOT STOP STIRRING. Do this until the pasta is all the way cooked.
Add hot pepper flakes. Add parsley. Add black pepper and salt.

Man Verdict: I can eat all of this.

Dogs Verdict: We can, too!

Carrie Verdict: Yep. It’s a go.

Writing News

Next and Last Time Stoppers Book

It’s almost out! You can pre-ordermy middle grade fantasy novel Time Stoppers Escape From the Badlands here or anywhere. The official release date is August 7!

People call it a cross between Harry Potter and Percy Jackson but it’s set in Maine. It’s full of adventure, quirkiness and heart.

Moe Berg

The Spy Who Played Baseballis a picture book biography about Moe Berg. And… there’s a movie out now about Moe Berg, a major league baseball player who became a spy. How cool is that?

You should totally buy Carrie’s book about Moe. It’s awesome and quirky and fun.

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

Thanks to all of you who keep listening to our weirdness as we talk about random thoughts, writing advice and life tips. We’re sorry we laugh so much… sort of. Please share it and subscribe if you can. Please rate and like us if you are feeling kind, because it matters somehow.

Writing Coach

Carrie offers solo writing coach services. For more about Carrie’s individual coaching, click here.

Ebook on Sale for July – and July is almost over!

And finally, for the month of July, my book FLYING is on sale in ebook version on multiple platforms, which means not just Amazon. It’s a cheap way to have an awesome read in a book that’s basically Men in Black meets Buffy the Vampire Slayer but with chocolate-covered pretzels.

Appearances

Carrie will be at The Books-A-Million in South Portland, Maine on August 8. She’ll be at the Maine Literacy Volunteers Festival on September 8.

Cooking With a Writer – Veggie Hummus Roll-Ups or Pita

So, as we know. I am attempting to get the man who lives here (also known as Shaun) to eat less meat.

I am chronicling my attempts.

This is the easiest recipe in the universe, honestly, because you buy pre-made hummus, which is totally cheating.

This recipes breaks the writer stereotype that all writers cook with wine all the time. Because… truth is … most of us can’t afford wine.

Veggie Wraps

Because it is summer and writers get lazy

2 pitas or flat bread
.5 cupric garlic (a flavor is good)
1 whole red pepper (or orange or yellow)
1 cup baby spinach
1 oz feta cheese (or cheddar if you are anti-feta)

On one pita bread spread half the hummus.

On another pita spread the other half.
Slice the pepper evenly.

Put half on one pita.

Put half on the other.

Thank about how everything is being halved. Wonder if you should halve your 260,000-word hybrid narrative that puts the characters from Attack on Titan in a Star Trek universe, but then adds in Captain America pre-formula.

Decide no.

To heck with word counts. The story DEMANDS to be long.
Push 1/2 1/2 cup spinach and 2 tablespoons cheese into the pockets. If using wraps, roll wraps. If using pockets, pray they don’t break the way the plot in your 260,000-word story did.

THE VERDICT

The dogs: I LIKE THIS! BAKED GOODS!

The man: Thank you for not cooking the spinach, we can stay married.

Me: I love this

Cooking with a Writer - Veggie flatbread or pitas. No booze involved! — cooking with a writer

Writing News

The Spy Who Played Baseball is a picture book biography about Moe Berg. And… there’s a movie out now about Moe Berg, a major league baseball player who became a spy. How cool is that?

You should totally buy my book about Moe. It’s awesome and quirky and fun because it’s about Moe Berg and it’s a picture book. I’m heading to Houston, North Carolina, and Virgnia soon, just to talk about it. How cool is that?

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

Writing Coach

I offer solo writing coach services, but I’m also teaching a Write! Submit! Support! (WSS) six-month class online via the Writing Barn in Austin. For details about that class, check out this link. For more about my individual coaching, click here.

And finally, for the month of July, my book FLYINGis on sale in ebook version on multiple platforms, which means not just Amazon. It’s a cheap way to have an awesome read in a book that’s basically Men in Black meets Buffy the Vampire Slayer but with chocolate-covered pretzels.

Proof of the sale-nature of July.

Thanks so much for reading my blog! Please comment or say ‘hi!’ if you feel like it!

Cooking With a Writer – Amazing Twice Baked Potatoes

In my never ending quest to make The Man a vegetarian (or to at least eat less meat), I pulled out the American comfort food that clogs almost every happy vegetarian’s arteries.

Yes… twice baked potatoes.

I know! I know! It’s full of dairy.

It’s one step at a time over here, people. One step at a time.

Twice Baked Potato

When your potatoes are overachievers.

2 whole baking potatoes
4 slices bacon
.5 cup sour cream
.25 cup milk
.5 cup cream cheese (onion and chive flavor is awesome)
2 tbsp butter
.5 cup cheddar cheese
4 bits green onion (slice the onions up and separate into two piles)
2 tsp onion powder

Writer! Find your oven! Turn it on to 350 Fahrenheit.

Hint: Oven is usually in the kitchen.
Poke holes in your potatoes. Rub them in a little oil if you have it, but not a lot because you don’t want them to drip. Place the potatoes in the oven. Keep them there for 60 minutes.

Think about potatoes. They are so versatile like those annoying writers who get starred reviews in multiple genres. Try not to hate potatoes. Fail. Those jerks. MUST THEY BE ABLE TO DO EVERYTHING?
Take potatoes out of the oven. Realize that not only are they a versatile food capable of inspiring Seamus Heaney poems, but they also inspire children’s games like hot potato.

Hate them more.

Realize that you will eat them and they will become a part of you. You win in this power struggle. You the writer are going to triumph over the potato.
Let them cool for 10 minutes.

Realize you could just eat them now as regular old baked potatoes. Why do you need to be fancy?

Because other writers are fancy. That’s why. And you can overachieve, too, even if you are still wearing your pajamas at 7 p.m. and you woke up at 8 a.m. Hey! You woke up. That’s achieving.
Cut the poor potatoes in half lengthwise.

This feels violent. You are not violent.

Continue on and scoop the soft potato innards into a large bowl.

Save skins. They aren’t really skins. It’s okay. Let’s call them peels. That sounds nicer.

Save the peels. Try not to rip them.
Add cream cheese, sour cream, milk, butter, salt, pepper, 1/4 cup cheddar cheese, onion powder, and 1/2 the green onions. Add all of that to the potato innards.

Then mix it until it is creamy. Use a hand mixer if you have electricity and stuff like hand mixers. If not just whip it into a frenzy with a potato masher. Do you have one of those? How about a fork? Even that will work.
Put all of that stuff into the potato skins. Top each with remaining cheese, and green onions.
Put it in the oven again for 15 minutes.

Appreciate that you overachieved and went for it. You did it, writer! Eat up!

Dog Verdict: PLEASE PUT BACON ON THESE.

Man Verdict: These would be even more amazing with bacon bits, but I like them. I like them a lot.

Me: EVERYTHING IS NOT BETTER WITH BACON!

All others: (Blank stares).

Writing News

The Spy Who Played Baseball is a picture book biography about Moe Berg. And… there’s a movie out now about Moe Berg, a major league baseball player who became a spy. How cool is that?

You should totally buy Carrie’s book about Moe. It’s awesome and quirky and fun.

Moe Berg The Spy Who Played Baseball — Moe Berg

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

Writing Coach

Carrie offers solo writing coach services, but she’s also teaching a Write! Submit! Support! six-month class online via the Writing Barn in Austin. For details about that class, check out this link. For more about Carrie’s individual coaching, click here.

Cooking With a Writer – Mujaddara

When I was a kid, my uncle Charlie was one of my favorite people. This was mostly because he was super mellow. His family was Lebanese and settled in Manchester, N.H. and married my aunt Rosie. Aunt Rosie was the best cook in our family, which annoyed my mom so much. SO MUCH!

My mom was the best baker though, which I have to say or her ghost will strike me down or something. Hopefully, Aunt Rosie’s ghost is holding her back.

Anyway, Charlie’s real name was Kalil, but I never knew that when I was a kid. I can’t imagine that was the easiest name to have in Manchester, N.H. back when he was alive. He died when I was ten, but I have the best memories of him making me try food that nobody else made. It was pretty awesome. So was he.

In Charlie’s honor, I tried to make mujaddara, which is something I remember vaguely having when I was little. It’s cheap. It’s filling. I hope you like it. And if you are Lebanese and you know a better recipe for this or tweaks? Please let me know.

Mujaddara

This calorie count is not exact.

2 tbsp olive oil
4 onions (yellow, thinly sliced)
2 tsp cumin
1.5 tsp allspice
.5 tsp cloves (ground)
2.5 cups vegetable broth
1 cup rice (long grain, jasmine if you can)
1 cup lentils (brown)
1 stick cinnamon (if you have it)
.5 tsp black pepper (peppercorn if possible)

Find a pot. Put lentils in pot. Cover with water that rises over it about one inch.

Bring to boil.

Lower to simmer.

Cook about 20 minutes.
On another burner with another pot, put the temperature to medium-high heat .

Add oil. Let oil warm for a minute.

Add in cumin, pepper, allspice, cloves, and cook for 30 seconds to a minute.

Add all those onions. Think about how much you cried slicing those onions. Wow. That is how much you want people to cry when they read your book.
Cook those onions for about 15 minutes until they are no longer white.

You want those onions to be a dark caramel brown. You will have to stir often.

Good results, transforming characters, books and food that makes you cry? It requires effort. You’ve got this, writer. You’re used to effort.
Take out half the onions and set them aside.

It’s okay. They are not gone forever. I promise.
Add in any more ground cumin, and add the cinnamon stick.

Saute about 1 minute.

Add the rice. Stir a lot.
Add the cooked lentils, broth, and 1 1/2 teaspoons of salt; bring to a boil.

Turn the heat to low, simmer 30 minutes.

Turn it off and let it rest for 10 minutes.

Do not take off the lid! NO LOOKING! SERIOUSLY.

Okay. Take off the lid. Is there any water left? If so, simmer about 5 minutes.
Fluff it up and make it pretty like editors at traditional publishing houses do to stories.

Put those saved onions on top.

Eat!

This is all part of my lifelong experiment to convince The Man (Shaun of the “Dogs are Smarter Than People” podcast to give up meat.

Man Verdict: I am okay with this.

Dog Verdict: WE ARE NOT ALLOWED TO EAT THIS BECAUSE ONIONS! AND LENTILS! AND WHY DO YOU HATE US, HUMAN?

Carrie Verdict: It reminds me of Uncle Charlie so it’s a win.

Writing News

Carrie’s super excited about the upcoming TIME STOPPERS book coming out this August.

This middle grade fantasy series happens in Acadia National Park in Bar Harbor, Maine and it’s all about friendship and magic and kids saving their magical town.

An imaginative blend of fantasy, whimsy, and suspense, with a charming cast of underdog characters . . . This new fantasy series will entice younger fans of Harry Potter and Percy Jackson.” – School Library Journal

“A wild and fresh take on fantasy with an intriguing cast of characters. Dangerous and scary and fun all rolled into one. In the words of Eva the dwarf, I freaking loved it!” – Lisa McMann, New York Times bestselling author of The Unwanteds series

“Effervescent, funny, and genuine.” – Kirkus Reviews

It’s quirky. It’s awesome. It’s full of heart. You should go by the first two books now. 🙂

Time Stoppers

Time Stopper Series

Time Stoppers Middle Grade Fantasy Series by Carrie Jones

Time Stoppers Front and Back Covers – US versions

CARRIE’S BOOKS

For a complete round-up of Carrie’s 16-or-so books, check out her website. And if you like us, or our podcast, or just want to support a writer, please buy one of those books, or leave a review on a site like Amazon. Those reviews help. It’s all some weird marketing algorhthym from hell, basically.

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

Thanks to all of you who keep listening to our weirdness as we talk about random thoughts, writing advice and life tips.

We’re sorry we laugh so much… sort of. Please share it and subscribe if you can.

Please rate and like us if you are feeling kind, because it matters somehow.

Cooking With a Writer – Migas (Portuguese style)

The Portuguese part of my family were great cooks. Brilliant cooks, honestly. And I think a reason for that was because for so long they had to learn to create goodness out of little; they had to feed many people out of not too much, right? And because they loved each other, they wanted what they shared to taste… Well, they wanted it to taste good. So, they developed ways to use up leftovers and ways to make simple things taste special.

You can compare this to my Nana Morse (totally not Portuguese) who had a tendency to put peanut butter inside a celery stick and call it good. Sometimes she put in cream cheese instead. You avoided those sticks.

The family rule was to not eat anything Nana made if it had a dairy product in it because… Well, people in my family preferred not to vomit, basically.

Anyways, this recipe was cheap, filling, and its main ingredients were garlic, bread, and water. So… yeah… There you go!

Migas (Portuguese Style)

You have bread left. You’re poor. You need to eat it. The calories are totally an estimate. Sorry.

You can add paprika, or onions.

There are a ton of variations. I have seen it with mushrooms. I have seen black-eyed peas thrown in, but this is the most basic version that I had as a kid, most likely because it’s the cheapest. 🙂

1 lb crusty bread – old but not moldy because idk (cut up or torn up)
6 TBSP olive oil
4 cloves garlic (peeled, hole)
3.5 cups water – about, may need a bit more
1 bunch coriander

Find a saucepan. Boil water in it.

Water should always be free, shouldn’t it? And clean? Think about how you are spending all your time writing blog posts instead of working for clean water. Feel guilt.
Find another saucepan.

Put oil in that saucepan on low heat. Put garlic in there, too.

Cook for three minutes, stirring it a bit.

Decide if you write about clean water needs you don’t need to feel guilty that don’t have enough money to donate towards the cause. You’re a writer. It’s okay to write. Feel better.
Add the bread to the second saucepan where the oil and garlic are hanging out.

Imagine you’re hanging out with famous political activists at a party where there is an announcement about free, clean water available all around the world because of your inspiring blog post.
Gradually pour in the boiling water from the first saucepan and into the second. Let it mix and be warm. When the bread starts getting mushy and the water’s gone. You’re done cooking.

Mourn the water. Realize how important water really is. Feel guilty again.
Add coriander or kale to the top. Add salt and pepper.

Writing News

Carrie’s super excited about the upcoming TIME STOPPERS book coming out this August.

This middle grade fantasy series happens in Acadia National Park in Bar Harbor, Maine and it’s all about friendship and magic and kids saving their magical town.

An imaginative blend of fantasy, whimsy, and suspense, with a charming cast of underdog characters . . . This new fantasy series will entice younger fans of Harry Potter and Percy Jackson.” – School Library Journal

“A wild and fresh take on fantasy with an intriguing cast of characters. Dangerous and scary and fun all rolled into one. In the words of Eva the dwarf, I freaking loved it!” – Lisa McMann, New York Times bestselling author of The Unwanteds series

“Effervescent, funny, and genuine.” – Kirkus Reviews

It’s quirky. It’s awesome. It’s full of heart. You should go by the first two books now. 🙂

Time Stoppers

Time Stopper Series

Time Stoppers Front and Back Covers – US versions

CARRIE’S BOOKS

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

Thanks to all of you who keep listening to our weirdness as we talk about random thoughts, writing advice and life tips.

We’re sorry we laugh so much… sort of. Please share it and subscribe if you can.

Please rate and like us if you are feeling kind, because it matters somehow.

Rabanadas (Portuguese Fried Toast Recipe) and Open Table MDI

On a Facebook post yesterday, I was basically begging people for advice, to tell me what they do when they are sad, when they feel like they’ve failed. So many people poured out their advice, this beautiful act of generosity and kindness that renewed my faith in people and good.

On Thursdays, I usually write a quippy, sort-of-satiric Cooking With a Writer recipe. It’s always vegetarian because I’m trying to convince the meat eaters in my life to eat less meat. I then share the results.

Spoiler alert: I haven’t convinced them.

Visual aid: This is them.

carriejonesbooks.blog Cooking With a Writer

He did not really eat the potato! I promise!

Gabby’s happy space is bed.

Gabby’s normal expression when she’s not barking

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Anyway, on my post one of my friends said, “We don’t have anything to prove-just live, cook good food and be nice.”

And that really resonated with me.

Live.

Cook good food.

Be nice.

Last Tuesday, we went to Open Table MDI at the Bar Harbor Congregational Church and all three of these things happened. The weekly community supper was something we’d never been to, but I braved myself up to go and I’m so glad I did.

Why?

It was all vegetarian food. Seriously. So much vegetarian food. It was brilliant. The dogs didn’t go, but the meat-loving man in my life was so impressed that he wanted to go back to the volunteers in the kitchen.

He said to our friend, Z, “Do you think it’s okay if I go back and tell them how good it is?”

Z said, “Yeah. Oh definitely. When I’ve volunteered we loved that.”

So, the man went back to the kitchen and thanked the cooks, shaking their hands and saying things like, “This food was amazing. This … I could eat like this all the time.”

Yep.

He could eat like this all the time.

In one half hour, these amazing volunteers made way more progress in the conversion of the man than I ever could. I think it’s because the food was super good, yes, but I also think it’s because these people are making all this good food for the community. Why?

Because they are kind.

Because they are nice.

Because they are motivated to do good.

Open Table MDI is this beautiful, free, weekly supper and according to its website, “was born out of the desire to inspire a strong and inclusive community through sharing a meal and connecting people to real food. Our community dinner program provides healthy and delicious meals produced from organic and local sources when possible. This program is FREE and OPEN TO ALL.”

That’s pretty beautiful. That’s full of hope. And it reminded me of one of my grandmothers and how she would comfort me when I was small and sad. She would make me this.

I hope you find comfort when you are feeling small and sad and even when you don’t.

Fried Toast

My avó used to make these rabanadas, which is basically Portuguese French Toast, but not French, because… Portuguese.

Also, the calorie count might be a bit off.

1 cup sugar
2 TBSP Cinnamon
4 whole eggs
2 cups milk – 2% (You can actually use red wine for this or port. )
1 loaf bread (better if it's stale – make 16 slices)
some oil – to fry it in

Mix the sugar and cinnamon until blended. Smell it. It smells like home. Start writing a poem about home. Spill the sugar on the counter. Resist the urge to lick it. You are not a dog. You are a writer. But wow… yeah… sugar.
So, in something shallow like a pie plate, whisk the eggs and milk together. Realize you have no desire to lick this. Wonder why you didn’t use wine instead. Hemingway would be so disappointed in you. Damn it, so would your avó. Wonder if you should start over. Realize that would be wasting milk and eggs. You have not sold enough books to waste milk and eggs. Why can’t you actually be Hemingway? He would not mess up like this.

Cry.
Dip the bread in the milk (or port or wine) and egg mixture. Soak it lightly.
Find a skillet. Heat an inch of oil. Yes, an inch. I know! I know! Get it to about 350 degrees Fahrenheit.
Take bread slice out of wet mixture. Shake off the extra liquid.
Fry bread about 2 minutes on each side, maybe 3. It should be golden brown. Now dip it in the sugar/cinnamon. Be careful, the bread will be super hot. USE UTENSILS LIKE TONGS! Do not try to be stupid-tough like a nature writer or a Hemingway. Writers burn.
Repeat with all your slices.
There are variations here.

You can have the milk/wine/port and egg mixtures as separate dips and not mixed together. People in my family are just sort of lazy, honestly. If you do it this way, then soak it in milk and then dip in the egg. Again, try to get rid of the excess back in the bowl.

You can make a sugar-syrup type mix and drizzle or coat the toast with that. To do this take honey or maple syrup and the same amount of water. Heat it up. Then dip the bread into the hot syrup.

There are variations to this recipe. Probably as many variations as there are grandmothers. So, please don’t get all angry if this is the one you didn’t grow up with. I only know my own family. BUT I would love to hear about yours, and their variations!

Writing News

Carrie’s super excited about the upcoming TIME STOPPERS book coming out this August.

This middle grade fantasy series happens in Acadia National Park in Bar Harbor, Maine and it’s all about friendship and magic and kids saving their magical town.

An imaginative blend of fantasy, whimsy, and suspense, with a charming cast of underdog characters . . . This new fantasy series will entice younger fans of Harry Potter and Percy Jackson.” – School Library Journal

“Sticks the landing . . . The world building is engaging . . . between the decidedly wonderful residents and the terrifying monsters who plague them.” – BCCB

“Amid the magic, spells, adventure, and weirdness of this fantasy are embedded not-so-subtle life lessons about kindness, friendship, and cooperation.” – Booklist

“A wild and fresh take on fantasy with an intriguing cast of characters. Dangerous and scary and fun all rolled into one. In the words of Eva the dwarf, I freaking loved it!” – Lisa McMann, New York Times bestselling author of The Unwanteds series

“Effervescent, funny, and genuine.” – Kirkus Reviews

It’s quirky. It’s awesome. It’s full of heart. You should go by the first two books now. 🙂

Time Stoppers

Time Stopper Series

Time Stoppers Front and Back Covers – US versions

CARRIE’S BOOKS

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

Thanks to all of you who keep listening to our weirdness as we talk about random thoughts, writing advice and life tips.

We’re sorry we laugh so much… sort of. Please share it and subscribe if you can.

Please rate and like us if you are feeling kind, because it matters somehow.

Positive Salsa – Cooking With A Writer

The man looked at the avocado.

“You are trying to kill me,” he said.

“You’re not allergic to avocado. That’s your brother,” I said.

He glared.

“Avocados aren’t going to kill you,” I said. “This is positive salsa. Did you know that if you think positively, you will feel better about this salsa?”

He harrumphed.

Salsa – Avocado Style

This is adapted from the Moosewood Restaurant Recipe

3 whole avocados (If using Maine avocados, which are tiny, you honestly might want to use 4)
1 cup tomatoes (diced)
.5 cup onions (diced)
.5 cup cucumbers (diced)
.5 cup red peppers (diced)
.25 cup lime juice
.25 tsp salt
1 Tbsp olive oil
2 tbsp cilantro
.5 tsp cayenne pepper

Look. Dicing is hard. You’ve diced it all up, right? Good.
Combine every single thing in that list in the bowl. DO NOT SECOND GUESS YOURSELF! YOU HAVE THIS.

Stir it.
Leave it alone for 10 minutes.
Eat it.

Man Verdict: Carrie hates me.

Dog Verdict: YOU CAN EAT THIS WITH TORTILLA CHIPS! WE LOVE TORTILLA CHIPS!

Carrie Verdict: This is the best food. Ever.

Book Expo America

I will be at BEA tomorrow, Friday, from 11:30 to noon at the Lerner Booth. I will look like I am from Maine. Come hang out!

TIME STOPPERS THE MIDDLE GRADE SERIES OF AWESOME

Time Stoppers’s third book comes out this summer. It’s been called a cross between Harry Potter and Percy Jackson, but with heart. It takes place in Acadia National Park in Bar Harbor, Maine. I need to think of awesome ways to promote it because this little book series is the book series of my own middle grade heart. Plus, I wrote it for the Emster. Plus, it is fun.

DOGS ARE SMARTER THAN PEOPLE

And finally, the podcast DOGS ARE SMARTER THAN PEOPLE is still chugging along. Thanks to all of you who keep listening to our weirdness. We’re sorry we laugh so much… sort of.

No Stress Vegetarian Quesadillas

So, I’ve been super stressed out lately – not in an anxiety way, but more of a “Oh My Freaking Word I have no time” way.

Which is never fun. So I needed a really fast vegetarian recipe that didn’t have:

Spinach
Avocado
Tomatoes

Why? Because Mr. Meat Lover hates those things. Me? I love them, but whatever.

So… I decided to make corn and black bean quesadillas. It’s quick.

The end.

Corn and Black Bean Quesadillas of No Stress

For the stressed-out writer with no time

2 tsp olive oil
4 TBSP onion (diced)
1 can black beans (15 oz or so, drained)
1 can whole corn (drain this bad boy, too)
1 TBSP brown sugar (yum)
.25 cup salsa (pretend salsa isn't made from tomatoes)
2 TBSP butter (split in half)
8 8-inch flour tortillas
1.5 cup shredded cheese (cheddar, jack or a mix)

Writer, you have no time. I get it. Big breath. Get read to cook
Get saucepan. Do not drop it because of nerves. It is okay.

Put burner on medium.

Pour oil into saucepan.

Step back.
You can do this. You have deadlines. You have kids. You have pets. You have yourself and life is moving too fast but it is totally okay, writer.

Stir in onion.

It takes about 2 minutes to soften.

No. Two minutes is NOT too much time.

Calm down.
See? Two minutes have passed.

Stir in corn.

Stir in beans.

Stir in sugar, salsa, and pepper flakes if you feel like them. Like 1/4 tsp.

Curse me out for not putting that in the directions.

Cook for 3 minutes, which is how long it takes to heat.

THREE MINUTES IS NOT TOO MUCH TIME! AUTHOR! CALM DOWN!
Yes, you’re write. Yelling at you doesn’t help. You have frayed nerves. You have emotion. You have deadlines.

Repeat after me, “It will all be okay. It will all be okay.”

Get a big skillet. Put on medium heat. Melt a little of the butter in there.
Put a tortilla in the skillet.

Sprinkle cheese over it.

Top with bean mix from other pan.

Put tortilla on top.

Cook until it’s a nice gold, like a medal you will win for your writing. It is even round like a medallion! Wow quesadillas are awesome.

Once it is gold on one side, flip it, cook until it is GOLD on both sides.

Do this for all the tortillas. You may need more butter.

But you did it, writer, no stress!

Man Verdict: I love this. Salsa does not count as tomatoes

Dog Verdict: Yum

Carrie Verdict: Salsa is MADE of tomatoes usually.

WRITING NEWS

Yep, it’s the part of the blog where I talk about my books and projects because I am a writer for a living, which means I need people to review and buy my books or at least spread the word about them.

I’m super good at public image and marketing for nonprofits but I have a much harder time with marketing myself.

So, please buy one of my books. 🙂 The links about them are all up there in the header on top of the page on my website carriejonesbooks.blog. There are young adult series, middle grade fantasy series, stand-alones for young adults and even picture book biographies.

Write! Submit! Support! Begins Again in July!

There is a quick webinar (free) on Tuesday about the Write! Submit! Support! class that was created at the Writing Barn in Austin. You can sign up for that here.

It’s not easy to create a thriving writing career in the children’s industry, but what if you didn’t have to do it alone? Write. Submit. Support is a six-month program designed by author and Writing Barn Founder Bethany Hegedus. Classes are led by top creatives in the children’s industry field; they’ll give you the tips and tools you need to take both your manuscripts and your developing career to the next level. Think of it as an MFA in craft with a certificate in discovering (or recovering) your writer joy! – Writing Barn

And more about the class I specifically teach? It is right here.

Here is what current students are saying:

Carrie is all strengths. Seriously. She’s compassionate, funny, zesty, zany, insightful, honest, nurturing, sharp, and…Wow, that’s a lot of adjectives. But really, I couldn’t praise Carrie enough as a mentor. I’ve long respected her writing, but being talented at something doesn’t automatically mean you will be a great mentor. Carrie just happens to be one of those rare cases of extreme talent and excellent coaching. Aside from the specific feedback she offers, she also writes letters in response to the process letter and analyses. These letters have been so impactful for me as I writer that I plan to print them and hang them up. Creepy? Maybe. But they are so inspiring. And that, in the most long-winded way possible, is how I would summarize Carrie as a mentor—inspiring.

Dogs Are Smarter Than People

And finally, the podcast DOGS ARE SMARTER THAN PEOPLE is still chugging along. Thanks to all of you who keep listening to our weirdness. We’re sorry we laugh so much… sort of.

Cooking With a Writer Squash Me Up Soup Recipe

In order to make a good book, a break-out novel, you have to have inherent conflict, opposing forces that both want something.

This is my house.

I want to not eat meat.

Everyone else wants to eat meat. I think it’s wasteful to make separate meals all the time (no-meat, meat).

So, like any good protagonist, I’m attempting to convince Shaun and the dogs to eat vegetarian meals. But, I am easily bored so I give the recipes a humorous writer-twist. And that brings us to this squishy squash soup recipe that I made this week. It was creamy and delightful and you can add things to it like cilantro!

Gabby hated it so much she resorted to eating licking the comforter.

Squash Me Up Soup Recipe

It’s squash. It’s soup. It’s creamy. It’s orange. That’s got to be good, right?

2 TBSP Unsalted butter
1 Leek (all chopped up)
1 Butternut Squash (3 – 4 pounds, cube it up)
.25 tsp nutmeg
.5 tsp black petter
4 tbsp sherry (More if you just got rejected)
3 cup vegetarian stock
1 cup milk (the full-on fat kind because you are a starving writer)
2 tbsp heavy cream
sherry vinegar (to taste)
salt (to taste)

Find a medium stock pot and melt the butter in a medium stockpot. Turn it on medium-lowish heat. Feel like this is how your book feels – sort of mid-list, sort of squishy. Ponder with angst.
Once the butter is melted, stop staring at it and put the leeks in there.

They have to sweat.

So do you, right? Writing is sweat for the heart, grit for the soul, an endurance sport.
Stir it once in a while. That’s how your agent responds to you, right? Once in awhile. Stir until the leeks are soft but not brown.

This takes about 5 minutes.

This is much quicker than anything in the publishing world.

Except mean tweets. Mean tweets are fast.
This looks kind of cool. Admire the leeks. How your book is like them. Good smelling, soft yet not burnt.
Add the squash, nutmeg, pepper, and some salt.

Stir it around once in awhile for another 5 minutes.
Add the sherry.

For the next 2-3 minutes let the sherry hang out in there.

If it is not against your religion, drink sherry straight from the bottle. That’s just what happens when there is nobody helping you cook.

Do not judge yourself. That’s what reviewers are for.
Add enough stock to barely cover the vegetables.

This is sort of like the publicity budget for your book – just enough to cover the basics.

Drink more sherry. Wipe it off your chin.
Okay. It’s breakout novel … I mean … soup… time.

Turn the heat to high. Make it boil.

Feel satisfied. That’s success right there.

Now reduce the heat to a simmer. Control that simmer like you control your readers’ emotions and keep it there for 20 minutes.

The squash should be fork tender like your readers’ hearts.
Add milk.

Add the 2 tablespoons cream.
Blend until smooth.

This is scary because it is hot so be careful. If you are using a regular blender and not an immersion blender DO NOT TRY TO DO IT ALL AT ONCE! This is like a manuscript. You can’t just throw it all in there for two seconds and call it good. There are steps to blending just like there are steps to revision.
Add however much salt, pepper, sherry, and sherry vinegar you need to make it taste good.

If it seems bland go raid the spice rack and add cumin or curry or open the fridge and squeeze some hot sauce in there – a TB or more to taste.
Once it is in the bowl, put cream on top so it seems fancy.

Dog Verdict: WHERE IS THE BACON?

Man Verdict: This would be better with bacon, honestly

Carrie Verdict: Cilantro is the new bacon!

https://carriejonesbooks.bloghttps://carriejonesbooks.blog — Cooking With a Writer

WRITING NEWS

I’m on WERU today, Thursday, at 10 a.m. EST. You can call in and ask me stuff. I’ll be talking about writing and books. The link is here.

TIME STOPPERS THE MIDDLE GRADE SERIES OF AWESOME

Dogs Are Smarter Than People

And finally, the podcast DOGS ARE SMARTER THAN PEOPLE is still chugging along. Thanks to all of you who keep listening to our weirdness. We’re sorry we laugh so much… sort of.

Cooking With A Writer Pasta with Broccoli

Okay.

Let’s be honest.

I picked this recipe because I thought it might be cheap and I, my friends, am a writer and I used to be a journalist and we are almost always cheap.

What I failed to notice is that almonds are expensive.

I splurged and made it anyways.

As writers we’re always hoping to provide the right mix of elements in our story – a strong main character (protagonist), an awesome plot to hold it all together, a theme. And I was like – LOOK AT THIS RECIPE! Maybe the almonds are the surprise that will be the breakthrough element that makes this story/recipe fantastic! I will buy them. Look at me splurge!

The broccoli is totally meant to be the hero here and the pasta is the plot and the sauce, which isn’t actually a sauce, is like the theme, tiny bits of bread crumbs and almonds and olives holding it all together, making it all resonate.

But, it didn’t work that way for me.

It was like a not-quite-good story where all the elements are there, but… it just didn’t pop. Shaun, the husband, and star of the podcast “DOGS ARE SMARTER THAN PEOPLE” found this glee worthy.

Shaun: We are doing this because you are the former vegetarian trying to convince me, Captain Meat, that vegetarian cooking is awesome.

Me: Yeah. You just called yourself Captain Meat. You know that, right?

Shaun: Whatever. The point is that you are the one who didn’t like the last two recipes and I loved them.

Me:

Shaun begins dancing merrily around the kitchen like a 6-6 hobbit.

Me: Um.

Shaun continues dancing.

Me: That means my plan is working, right. YOU are the one loving them.

Shaun:

Me:

Shaun: Oh.

Pasta with Broccoli

This is a modified recipe, heavily inspired by Truly Madly Pasta. The calorie count is TOTALLY an estimate. The portion size is for four Carries or two Shauns. Yes, Shaun is my husband’s name. He eats a lot.

14 oz short macaroni (Ditali is its official name; it does not exist at my grocery store)
26 oz broccoli
4 oz green olives that lack pits
4 TBS olive oil
2 cloves garlic (all chopped up)
2/3 cup almonds (blanched and magically ground)
6 TBS bread crumbs (toasted recently)
whatever seriously parmesan cheese (to taste is a nicer way to say 'whatever')
to taste agan olive oil (extra virgin because it's getting sacrificed)

Put a burner on HIGH heat. Put water in a big pot that can hold the pasta. Boil the water. Add pasta. Add salt to boiling water. Boil for 10 minutes or al dente.
Do not let the water boil over. This makes a big mess. Do not let anyone else be in charge of the boiling water. This is your story… I mean water. You own this. You get to be in charge.
Step away. Let someone else be in charge. Water boils over and makes a huge mess. Realize this is what it’s like to give up control of your manuscript. Cry. Clean up the mess with your tears.
While you are crying and the pasta is boiling, steam broccoli for six minutes. Do this in a different pot! Sing the “Chopping Broccoli” song from old SNL. Feel a bit better.
Chop olives while all this other stuff is happening. Think about how good books come from having multiple elements weaving together. Decide that the pasta is the plot. The broccoli is the characters. The olives are… um…. What are olives, really?
Heat olive oil in pan, a frying pan. Add garlic. Cook one minute. DO THIS GENTLY! Add olives and ground olives. Add a TB or more of water randomly. Take it out of the pasta pot if you can. It is better for sticking, plus less wasting of water.
Feel good about how eco-friendly you are. Gloat.
Drain the pasta. Try not to think about the water.
Mix the pasta, the broccoli , the olive/almonds/garlic mix, the bread crumbs. Drizzle extra oil on top. Bring out the cheese.

Dog Verdict: We liked it!

Man Verdict: I loved it!

Carrie Verdict: Um…. yeah…. Are there red pepper flakes anywhere?

WRITING NEWS

TIME STOPPERS THE MIDDLE GRADE SERIES OF AWESOME

And finally, the podcast DOGS ARE SMARTER THAN PEOPLE is still chugging along. Thanks to all of you who keep listening to our weirdness. We’re sorry we laugh so much… sort of.

Spaghetti Risotto

Writing News

Next and Last Time Stoppers Book

Moe Berg

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

Writing Coach

Ebook on Sale for July – and July is almost over!

Appearances

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Veggie Wraps

THE VERDICT

Writing News

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

Writing Coach

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Twice Baked Potato

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

Writing Coach

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Mujaddara

Writing News

CARRIE’S BOOKS

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

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Migas (Portuguese Style)

Writing News

CARRIE’S BOOKS

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

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Fried Toast

Writing News

CARRIE’S BOOKS

OUR PODCAST DOGS ARE SMARTER THAN PEOPLE.

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Salsa – Avocado Style

Book Expo America

TIME STOPPERS THE MIDDLE GRADE SERIES OF AWESOME

DOGS ARE SMARTER THAN PEOPLE

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Corn and Black Bean Quesadillas of No Stress

WRITING NEWS

Write! Submit! Support! Begins Again in July!

Dogs Are Smarter Than People

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Squash Me Up Soup Recipe

WRITING NEWS

TIME STOPPERS THE MIDDLE GRADE SERIES OF AWESOME

Dogs Are Smarter Than People

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Pasta with Broccoli

WRITING NEWS

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