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Post a Story For Haiti: Free Read

I was going to save this story for next month since it involves Valentine’s Day, but then I saw the Post a Story for Haiti project sponsored by Crossed Genres, and I knew I had to participate.  Ta ke a look at all the free stories and art dedicated to help the people of Haiti, and if you can, please donate to help them.

My contribution is a short steampunk horror story:  My Clockwork Heart.  Eventually, I’ll put it into a pdf on the Free Reads page.

ifrc dwb rainbowwf

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Spaghetti Sauce Recipe

Hands down, this is the best spaghetti sauce I’ve ever made.  Chef Michael Smith had a show on the Food channel called “Chef at Home” that we really loved, and he inspired the original recipe (I don’t know if the cookbook I linked to actually contains this recipe or not).  I didn’t jot down the instructions and over the months/years, I’ve modified it slightly to adjust for my family (they like it meatier). 

It’s a little expensive to gather all the ingredients and make sauce from scratch, but it’s totally worth it.  This isn’t a “measure carefully” recipe, so don’t be afraid to play around with it.

Ingredients:
1-2 T olive oil
1 pkg pancetta
1 large onion, chopped
fresh garlic cloves, crushed and chopped, to taste
2+ lbs sweet Italian sausage, casings removed
2+ lbs ground beef (Chef Michael used a mix of veal and ground beef)
28 oz can diced tomatoes
1-2 8 oz cans tomato paste (depending on how tomatoey you like it)
1 bottle of your favorite red wine (I used Dancing Bull merlot)
fresh basil, or dried basil/Italian seasoning to taste
Kosher salt to taste
 

1. Chop up the pancetta.  In a large deep pot, heat 1-2 T olive oil and fry the pancetta until browned.  This gives the spaghetti a delicious roasted taste, even though none of the other meat is actually browned at all.

2. Add the diced onion and cook until softened.  Add the garlic but don’t brown it (it’ll get bitter).

3. Dump in the tomatoes and paste.

4. Add the meats and use a spatula to chop up the sausages a little.  (I leave it pretty chunky — the kids think they’re “meatballs”)  Do NOT brown.

5. Stirring, pour in red wine until the meats are covered.  Don’t worry about incorporating all the ingredients at this time.  It looks a little disgusting with all the raw meat, but trust me.  Put the lid on the pot, turn the heat down to low or med-low, and let it simmer about an hour.

6. If using fresh basil (YUM) don’t add it until near the end.  If you’re using dried herbs, you can add it whenever.  After the sauce has cooked about an hour, you can safely taste it and add salt or even a little sugar if needed (sugar will cut the acidic tomato taste, but I don’t usually have to because of the wine).

The alcohol will cook off, leaving a rich, delicious sauce that tastes as though it took hours and hours to make.  If the sauce is a little thin, you can take the lid off and let it simmer another 1/2 hour or so to cook down a little.

Serve with your favorite pasta, freshly grated Parmesan cheese, and some crusty rustic Italian bread.  This much sauce will easily feed 10 people with leftovers.  We usually get at least 2 meals out of the sauce and last time I made it, I still froze some to use for later.  You can always halve the meats and wine — bonus, you get to drink the rest!  (I admit to opening a second bottle tonight to ensure I added enough liquid.)

Something Chef Michael always said:  cook with wine that you like to drink.  I love Dancing Bull cabernet or merlot, so that’s what I used today.  I’ve also used Black Opal merlot which was delicious.

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Friday Snippet: My Clockwork Heart

So far this month, I’ve written a whopping 3,700 new words (although I’ve been editing other completed manuscripts).  I’m pretty proud of those words, even though the count is so small.  What, you say?  How can less than 4K be an accomplishment when I’ve written that much in a single day?  

Because it’s a new short story and interesting, engrossing shorts can be so difficult to write.

I saw a horror anthology call a month or so ago and immediately got an idea for it.  However, as I worked through the storybuilding process, the idea fell apart on me, tattered beyond recognition.  The fire burned out.  As of two weeks ago, I wasn’t going to write anything for the antho after all. 

As soon as I said nevermind, my Muse snickered and hit me with the REAL idea, laughing with wicked glee that I only had 10-14 days to write a 2-6K story by the deadline (today).

I finished the story last night.  The first several sections have been polished several times, but I need to edit the last section today over lunch, and then I can fire it off to the editor.  If it’s not accepted for the antho, you’ll get it as a freebie next month, which has particular significance in the story.  *winks*

So here is the opening section of a horror (creepy not gory) story:  MY CLOCKWORK HEART.

A gentleman took note of Mary’s dishabille, peering down his long aristocratic nose with a cruel, sensual curl to his lip. Then he noticed the splatters on her nightgown: mud, no, surely not blood… and his top hat fell into the gutter.

Yet he did nothing to help her. No one did.

She ran through thick, suffocating fog from island to island of dirty gaslight, muttering out loud, “One more light. One more step.”

Even the street urchins who typically jostled for a passerby’s attention by waving the latest news could only stare at her with a knowing horror in their eyes. Too many women had ended this way, especially in this part of London. They would be shocked to know that she was Lady Aurum, wealthy enough to purchase each and every ragged shack on this crooked narrow lane. The only building that had managed to obtain her notice, however, had been the large abandoned factory in the deepest, darkest warren of streets just off the wharf. Her laboratory; her refuge.

Her heart gave a weak stutter. The knife had sliced deeply, surely more injury than a bloodletting doctor could ever hope to mend. She laughed, a wet cough of blood in her mouth. I have no more blood to let.

Her leaden arms were numb, but she kept her left fist buried hard in the gaping wound in her chest to staunch the flow. Perhaps she could use her fingers to manually pump the damaged organ if her heart ceased beating before she reached the laboratory.

Barefoot, she staggered onward. The loud clang of her left foot echoed eerily in the endless night. A particularly vicious case of gout had crippled her father, until she’d managed to construct a new golden foot for him. Then she’d contracted the same debilitating illness, giving her incentive to improve on the prototype.

Despite the failing weakness of her injured heart, the foot of delicate gears and gleaming metal still worked to balance her weight perfectly, arching and pushing against the treacherous cobblestones to propel her another pace closer to her sanctuary. If she died on this filthy street, she daren’t guess how long it might take for one of the poor to gain the courage to cut off that golden limb.

She shoved the door open so hard the wood rebounded on the wall. Her assistant, Mr. Moreland, whirled around with a copperwhirl in one hand and a magnifying glass in his other. “My lady! Anne, come quickly!”

With a swipe of his arm, he cleared the high table, heedless of his project. Mary glimpsed only bits of wire and cogs before the construct shattered on the floor. He scooped her into his arms and gently lay her on the table.

“Heart,” she gasped out through frozen lips.

With a comforting squeeze to her shoulder, he smiled. “Never fear, my lady; I know exactly what to do. How fortuitous that you were already experimenting on a replacement!”

The clockwork heart had been the natural progression of her work. After she’d accomplished foot replacements on her father and herself, she’d returned precious music to a violinist whose hand had been crushed in a carriage accident. His tearful gratitude and charm had been so considerable that she’d married that handsome young—but extremely poor—Italian. Not only had she returned his music, but she’d also gifted him with her heart.

She’d never intended to make the latter a physical exchange.

As calmly as though his mistress stumbled through the door every day requiring massive surgery to preserve her life, Mr. Moreland strode to the cabinets and began selecting the tools he would need. She heard the muted, frightened questions from Anne, the maid-of-all-works they were training to be an assistant, and his soothing response, although their words made little sense.

Fog still enfolded her, cold and heavy. Too heavy to breathe. Too cold to ever be warm again. Her heart beat out a ponderous dying waltz. She counted a slow twenty, chest aching with agony, until the next beat.

Tears trickled down her cheeks. Love had blinded her. Love had killed her.

Her heart gave one last desperate painful thump in her chest and she sank into the billowing fog.

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Is This Gregar?

A few more links to share with you!

My Beloved Sis sent me several links, including this one, because “he could definitely win an arse competition!”  Unfortunately, it’s not a royalty-free image.  I think she may have also found Sal, but again, sadly, we can’t use it in the final cards because it’s unlikely I’d be able to track down the rights (and probably couldn’t afford them either).

Again, a nice link from Bethanie but not royalty free:  Til Lindermann

Molly’s friend, Pesh, found a man who definitely has Gregar’s sense of humor.  Can’t you see this guy flipping up his memsha and shouting “kiss my arse?”  However, he’s a bit too pretty and of course has too many clothes for us to use him for a Sha’Kae al’Dan warrior.

Sherri found this guy, but egads, the pricing on this site is a killer!  I just guessed on the parameters, and it priced the image at over $1500!

This guy has the bod and a bit of attitude, but I don’t know if he’s right in the face.  Can Deena add hair and darken him up enough to give him Gregar’s dusky caffe skin with just a bit of cream?

So what do you think – are any of these Gregar?

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The Rose of Shanhasson Review

Another great review for Rose, this time from PeachesNCream on Powell’s Books:

The world building here is fantastic. I was swept away into a world familiar yet intriguing. Vivid and fully realized characters continue to haunt me long after the last page…Run, don’t walk, to pick this one up! This trilogy is destined for my keeper shelf!

Note: If you don’t like blistering hot sex, and lots of it, then you should give this a pass. But I think you’d be sorry if you did.

Read the whole review here.  Thank you so much, PeachesNCream!

Gregar and company certainly do haunt people — which is why I’m looking for him so hard!

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Monster Celebrations

With Princess Monster’s birthday on the 5th and Middle’s today, we had a combined birthday party yesterday.  For her birthday dinner, Middle requested homemade chicken & noodles AND chicken & dumplings; Princess requested Old Settler’s Beans.  Aunt BB and Uncle J arranged for a huge, beautiful cake (picture below).  I tried to get a picture of them with the cake, but Middle wouldn’t stand still long enough, and then I finally got a good picture of her, and Princess is rubbing her eye.  (The blue bear is Middle’s bday present from us:  Cutie Pie, a Peace Bear from Build-A-Bear.)

Today, we finally celebrated Thanksgiving and Christmas with my Mom (Granny) and my beloved sister, Molly.  We had a blast playin Boggle, and Aunt Molly gave the monsters Twister.  I laughed until my sides hurt!

For the Twister pictures (I tweeted them):  one, two

Birthday pictures:

cake2010

bday2010

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Civil War Antho Review: Defiance

Sherri reviewed Drollerie’s Civil War anthology, Defiance.  About my contribution, Storms As She Walks, Sherri says:

I was hooked from the first sentence and pulled right along though the story. Burkhart has an amazing knack for building bonds between characters. I loved the dynamic of the regiment. I loved Meli’s strength and commitment. I loved Steadmen’s straight-shooting manner. I’m left with a soft spot for Lying Abe and Big John. This is defiantly one of the short stories I wish was a full-length novel because I wasn’t ready for it to end…despite being satisfied with the ending.

Read the whole review here.  Thank you, Sherri!

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Find Gregar: Initial Winner

While I regret that we haven’t found Gregar yet, I did promise an initial winner, selected from everyone who sent me a link by Dec. 31st.  That winner is:  Charlene.

Charlene, please contact me joelysueburkhart AT gmail DOT com and let me know which online book retailer you’d like to use for your $20 gift certificate.

Thank you for the links you’ve sent me so far and PLEASE, keep them coming!  I really want to find him!

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Old Settler’s Beans

I tweeted about Settler’s Beans yesterday and had several requests for the recipe.  Let me start you with a little background…

Many years ago when I was a teenager (looooong time!), we went to a tiny basically one-room church (complete with outhouse until the addition was finished!) called Coon Creek Baptist.  Every year, they had a fellowship “Homecoming” dinner, and everyone brought traditional old-time dishes.  That’s the first time I can remember having “Old Settler’s Beans,” authentically cooked in a bean crock.  They’re basically sweet baked beans, but with extra meat and a variety of beans added to the mix.

For some random family get together with my inlaws, I made a version of Settler’s Beans from an old recipe I found in one of my MIL’s antique cookbooks she’d given me.  It was a huge hit and has become a tradition for our family.  The monsters love them too. Even though Littlest Monster whines “we’re having beans again!?!?!” she’ll eat Settler’s Beans gladly because they’re so sweet.

I’ve probably been making them about 10 years or so.  Each time, they come out a little different.  I’m going to type up the “recipe” from memory, with the disclaimer that they do come out differently every time, depending on what I have on hand, etc.  This isn’t a recipe you need to follow strictly at all.  I think the “old settlers” would approve most highly of using whatever you have on hand, because I’m sure they did!

Old Settler’s Beans

2 pounds ground beef
1-2 pounds bacon, chopped
1 large yellow onion, chopped
1 large family-sized can of Bush Baked beans
         (any flavor, but we use Maple or Brown Sugar)
2 cans dark-red kidney beans
2 cans butter beans
1 c. sugar
1 c. brown sugar
1/2 c. ketchup
1/2 c. BBQ sauce
          (we use KC Masterpiece honey or brown sugar flavored)
3 T. yellow mustard
3 T. chili powder

Brown the bacon until crispy, and spoon into baking dish (I use the crockpot). If you really want to be healthy, drain the fat — but I typically don’t at this point. The onions taste fabulous sauteed in the bacon grease! Add the ground beef and brown. I do use a slotted spoon to transfer the ground beef and onions into the pot, or the final beans will be pretty greasy.

Add the Bush’s baked beans to the pot.  Drain the other canned beans and add to the pot.  If you’d like a less meaty dish, add more beans!  The butter beans are my personal absolute favorite and I always use them, even though I have to make a special trip to a different store (our Wal-Mart doesn’t carry them). 

In a med. bowl, mix the rest of the ingredients into a paste.  I admit, this is TRIPLE the homemade sauce  from what the original recipe calls for, but I’m putting in way more meat than the recipe called for too.  You could always knock off a 1/3 c. sugar and 1/3 c. brown sugar if you’re worried it’ll be too sweet.  I’m also very liberal with the chili powder — tastes really good with the sweet sauce.

Dump the sauce into the pot and stir, but not too much (don’t smash the beans).  I typically cook in the crockpot on low for 2-3 hours.  I have also made the beans the night before, refrigerated, and then cooked the following day.  Alternatively, you can bake them in the oven an hour or so at 300 – 350 degrees.

This makes a ton of beans.  As a side dish, it can compliment a dinner of easily 15 people with likely some leftovers.  I make as much as my crock pot will hold,  so that we do have some to eat the next day.

Enjoy!

P.S. I don’t typically add much salt since the beans and bacon are loaded with sodium.  You can also add fresh garlic to the ground beef if desired.