Thanksgiving 2021

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It’s Thanksgiving 2021… a day we should find things to be thankful for, even though the year after the COVID-19 pandemic was a strain for many of us.

Still, at this moment I want to see the positive things, that I have in my life and those are the things I’m grateful for!

I want to say thanks for many things:

Helping friends

My wonderful sister

A Future

Love and Hope


To celebrate Thanksgiving you will be able to buy ‘The Council Of Twelve’ books with a 30% discount coupon on Smashwords:

Coupons are valid until December 5, 2021

Use Coupon AC53P
Use coupon ZC87A
Use Coupon EG65K
Use coupon CW24X

I’m grateful for the wonderful subscribers, readers, followers, and friends that make my writing, social media, and blogging so much fun! Thank you!

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If you have the chance to spend this holiday with your loved ones and family, please enjoy it. Unfortunately, once again, this year I will be all by myself. I want to wish you and your family members:

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Soul Taker Secrets – The Council Of Twelve Favorite Dessert


We know for quite a while now that Katie loves to cook for her family. As the respective family grows, more and more favorite dishes of the council members and their consorts become known.

But there is one dish the entire ‘Council of Twelve’ would ‘die for.’ (Not literally, of course, since they are the most powerful individuals in existence, but you get the main picture.)

Today the consorts have agreed to publish the recipe. (And no, it’s not Katie’s recipe. That much I can tell you.). In case you are going to try out ‘The Council of Twelve’ member’s favorite dessert, please let me know how you like it.


Tiramisu

(for 8 servings)

Ingredients:

4 egg yolks

3.52 ounces refined sugar

1 organic lemon

1.1 pounds mascarpone

1.35 fluid ounces Grand Marnier

5.05 fluid ounces very strong, freshly brewed espresso

7.93 ounces ladyfinger cookies

2 Tbsp. dark cacao or chocolate powder

 

Instructions:

  1. In a high bowl, mix the four egg yolks to the highest mixer speed and add the refined sugar spoon by spoon until the sugar has dissolved.
  2. Wash the lemon with hot water, wipe it dry, and rasp the peel’s yellow part into the mascarpone. Don’t rasp the white, lower part of the peel. Stir the mascarpone with the lemon peel
  3. Mix the mascarpone spoon by spoon with the egg/sugar mass and prepare a big, shallow form. Mix the Grand Marnier with the cooled strong espresso in a small bowl.
  4. Half of the ladyfinger cookies should now be briefly dipped into the espresso, pulled out, and then spread out on the ground of the shallow form. Cover it with half of the creme and smooth it down.
  5. Take the rest of the ladyfinger cookies, dip them and cover the creme in the form with them. Then use the rest of the creme to spread it on top of the second cookie-layer and smooth it down.
  6. The dessert goes into the refrigerator for at least four hours.
  7. Shortly before serving, use the cacao powder (chocolate powder) and dust the entire form through a sieve.

If you did everything right, the dessert should look like this:

Enjoy! And if you can guess which consort’s recipe this is, you can get the e-book of one of the first three books in ‘The Council of Twelve’ series for free!

Let me know in the comments.

Cold Hands, Warm Heart – Written By Juliette Kings (Vampire Maman)

Today I read a piece of Juliette’s history, her past… which involves long years, decades, and even centuries. I never had the courage of asking her how many of them… but one day, she’ll tell me, I’m sure. I felt like sharing this article with you, just because I simply love it. Thanks for sharing, Juliette.


 

My eldest brother Max (10 years my senior) had asked his best friend Teddy to escort me home from the theater one evening. It was 1874. I was 15 years old.

“Your hands are so cold,” he said as he helped me up off of the muddy street onto the boardwalk.

I gave him a coy smile. “I have a cold heart sir.”

He laughed. I never called him sir. He offered me his arm.

I gladly took his arm. “Your hands are positively burning. What sort of fire stirs your soul tonight?” That was pretty forward but I didn’t care. I was floating with the joy of being a flirt and having no brothers or parents around to stop me.

“You’re not like the other girls.”

“No I am not.”

“You’re an impish little thing. It will take a man with a quick wit and a good sense of humor to woo you Juliette.”

“Ahhhh, but you forget I have four older brothers. I pity any man who would have to deal with them.”

“They’ll love any man who is truly in love with you Juliette.”

“I doubt that Teddy.”

Then he stopped and faced me. “I have some news. A secret if you can keep one.”

“Your secrets are always safe with me.”

Teddy had a large smile on his handsome face. “I’m getting married.”

My young Vampire heart literally stopped dead. My head started to spin, but I managed to smile because like all Vampires, I was a natural liar. “Oh Teddy. I’m so happy for you. She really is lovely.”

CONTINUE READING HERE

Happy Independence Day 2020

The Star-Spangled Banner

Oh, say can you see by the dawn’s early light
What so proudly we hailed at the twilight’s last gleaming?
Whose broad stripes and bright stars thru the perilous fight
O’er the ramparts we watched were so gallantly streaming?
And the rocket’s red glare, the bombs bursting in air
Gave proof thru the night that our flag was still there
Oh, say does that star-spangled banner yet wave
O’er the land of the free and the home of the brave?
On the shore, dimly seen through the mists of the deep
Where the foe’s haughty host in dread silence reposes
What is that which the breeze, o’er the towering steep
As it fitfully blows, half conceals, half discloses?
Now it catches the gleam of the morning’s first beam
In full glory reflected now shines in the stream
‘Tis the star-spangled banner! Oh long may it wave
O’er the land of the free and the home of the brave
And where is that band who so vauntingly swore
That the havoc of war and the battle’s confusion
A home and a country should leave us no more!
Their blood has washed out of of their foul footsteps’ pollution
No refuge could save the hireling and slave’
From the terror of flight and the gloom of the grave
And the star-spangled banner in triumph doth wave
O’er the land of the free and the home of the brave
Oh! thus be it ever, when freemen shall stand
Between their loved home and the war’s desolation!
Blest with victory and peace, may the heav’n rescued land
Praise the Power that hath made and preserved us a nation
Then conquer we must, when our cause it is just
And this be our motto: “In God is our trust.”
And the star-spangled banner in triumph shall wave
O’er the land of the free and the home of the brave

 

I WISH YOU AND YOUR LOVED ONES: 

Soul Taker Secrets – Katie Cooks With Help

 

We know that Katie loves to invite the ‘Council Of Twelve’ over for dinner. She cares for each one of the Council members and wants them more to feel like a real family. Now, we also know, Katie isn’t a naturally talented cook. But occasionally she gets help in the kitchen. If that happens, the Council members get dinner like that one:


Filet Mignon with Baked Potatoes and Garlic/Lemon-Broccoli

Picture and recipe courtesy of http://www.selfproclaimedfoodie.com

Ingredients

16 ounces filet mignon 2 steaks, about 2 inches thick, room temperature

1 tsp kosher salt

1/2 tsp pepper freshly ground

2 tablespoons butter Kerrygold recommended

2 cloves garlic smashed

2 sprigs rosemary

2 sprigs thyme

Instructions

  • Take steaks out of the refrigerator about an hour before you plan to cook them to allow them to come to room temperature. Coat both sides with salt and pepper. Preheat oven to 400 degrees F.
  • Add butter, garlic, rosemary, and thyme to oven-safe stainless steel or cast iron pan.
  • Heat over medium-high to high heat. You want the pan to be as hot as you can get it without burning the butter. Allow butter to melt, swirling frequently to prevent burning. The more you move the butter around, the less it will burn.
  • As soon as the butter is melted, add both steaks to the hot pan. Sear 2-3 minutes on both sides, constantly spooning the hot butter onto the steaks, and only turn once after they get nicely browned. Do not let the butter burn – keep it moving. Insert the thermometer into thickest part of the steak and transfer pan with steaks to the hot oven.
  • Finish cooking in the hot oven. Remove when internal temperature reaches 120 degrees F for rare, 125 degrees F for medium-rare, and 130 degrees F for medium. This should take around 10 minutes. Allow steaks to rest in pan for at least 5 minutes (temperature should rise another 5 degrees).

Picture and recipe courtesy of http://www.spendwithpennies.com

Ingredients

4 russet potatoes
2 tablespoons olive oil
salt

Instructions

  • Preheat oven to 375°F.
  • Scrub potatoes to remove any dirt or debris. Dab dry.
  • Poke holes over potatoes with a fork in about 5-6 places per potato.
  • Coat the outside of each potato with olive oil and salt.
  • Place potatoes directly on the middle rack of your oven and bake 50-60 minutes. (I place a small piece of foil on the rack below to catch any drippings).
  • Serve hot with your favorite toppings.

picture courtesy of Google.com / recipe courtesy of allrecipes.com

Ingredients

2 heads broccoli, separated into florets

2 teaspoons extra-virgin olive oil

1 teaspoon sea salt

½ teaspoon ground black pepper

1 clove garlic, minced

½ teaspoon lemon juice

 

Directions

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a large bowl, toss broccoli florets with the extra virgin olive oil, sea salt, pepper and garlic. Spread the broccoli out in an even layer on a baking sheet.
  • Bake in the preheated oven until florets are tender enough to pierce the stems with a fork, 15 to 20 minutes. Remove and transfer to a serving platter. Squeeze lemon juice liberally over the broccoli before serving for a refreshing, tangy finish.

Just in case you plan to cook Katies meal, let me know how it tastes, please. 

Happy Halloween 2019

What a wonderful Holiday! I’d like to use this opportunity to thank you for your loyalty, thanks for regularly visiting my blog! You make blogging fun for me!

Since this is a Holiday celebrated mostly outside – please, think of taking your pets in, and by all means, protect your black kitties! There are some weird people out there!

And now, please celebrate – I wish you and your families:

 

 

Soul Taker Secrets – Katie’s Family Gathering Dinner

Kate is a warmhearted and nurturing person. From the very beginning, she felt the need to tighten the connection with her new ‘family,’ the Council of Twelve and invited them over for dinner. Kate loves to cook, which doesn’t necessarily mean she’s good at it. The Council members keep teasing her about her cooking, but still, they bravely show up to every single one of her invitations, grateful for the two members of the ‘chef-crew’ who are supporting Kate in her ambitions. This is one of the first courses Kate serves to the Council of Twelve.


 

Pecan and dill crusted salmon

Ingredients
1 1/2 cups pecan halves
6 tablespoons butter,
melted 2 garlic cloves, minced
1 1/2 teaspoons dried dill weed
1 (3- to 3 1/2-lb.) boneless, skinless side of salmon
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Parchment paper

Instructions
Preheat oven to 400°. Pulse first 4 ingredients in a food processor 5 or 6 times or until mixture resembles coarse crumbs. Sprinkle salmon with salt and pepper; place on a parchment paper-lined baking sheet. Spread pecan mixture over salmon. Bake 18 to 20 minutes or just until salmon flakes with a fork.

(Source: SouthernLiving.com)


If you feel like trying out the recipe, please let us know in the comments how it tastes. We’re curious.

Happy Thanksgiving 2018

On Thanksgiving Day,

November 22, 2018

I am thankful for the many good things in my life:

Health

Family

Friends

Freedom

Traveling

A home

Food

Brain

Cats

Nature

Clothes

Music

A soon to be published book

The list is endless! I’m grateful for life. I think that sums it up pretty well.

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Also and furthermore I am thankful to have all of you here on Writer’s Treasure Chest, to make my writing journey an adventure. Thank you so much for all your support!

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I wish you and your families:

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Happy Halloween 2016

What a wonderful Holiday for all of us! Thank you for your loyalty, thanks for regularly visiting my blog! You make blogging fun for me!

Since this is a Holiday celebrated mostly outside – please, think of taking your pets in, and by all means, protect your black kitties! There are some weird people out there!

And now, please celebrate – I wish you and your families:

 

 

 

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Picture courtesy of: http://www.happyholidaysimages.com/halloween-2016-clipart/

Happy Easter 2016

It’s Good Friday today. We have come a full circle. Here we go, celebrating spring for the second time since this blog exists. At this time of the year, so many things are happening.

A new year, a new season, warmth, sunshine, spring, baby birds, baby bunnies, changes everywhere.

Of course, I could write all kinds of stuff right now, bunny verses, bible quotes, reminders of what Easter means. Deep in my heart, I keep a special key to the Easter time… to each one of us, it might mean something else! Should we care? Should we discuss? Should we argue?

I don’t think so – we should celebrate a new spring and an amazing and wonderful holiday together.

 

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Picture courtesy of: http://easter-pictures.tk/easter-chick-pictures/

 

Right now I’d love to take the opportunity to thank you once more for making this blog such an adventurous experience for me!

AND OF COURSE:

I wish you and your loved ones:

Picture courtesy of:  http://investorplace.com/2015/04/happy-easter-images-pictures/11/

Picture courtesy of: http://investorplace.com/2015/04/happy-easter-images-pictures/11/

 


 

Picture courtesy of: http://allwall.xyz/easter-wallpaper-565/
Picture courtesy of: http://allwall.xyz/easter-wallpaper-565/