I Finished Chapter Thirteen of Alfreda #3 Today!

And YOU could be sponsoring this endeavor over at Clarion West Writeathon! I write, Clarion West gets operating and scholarship money for women and minority SF writers, and if I can get my 10,000+ word Nuala short story "Fifth Child" done for this event, too, I will make it into an ebook first, and give copies of it to sponsors!

So--Allie is closer, you'll get to meet Makoto, and hey!

Writing, first!

You can sponsor me at the link above!

Next--how many colors of eggs do you think Allie is going to find in the school's hen house?

The thing about good food....

There's not a lot I can eat off the shelf anymore. I won't bore you with details--just trust me that I would not go to all this trouble every single time I needed food unless there was no other way. I do love to cook, but sometimes I don't have the strength for it.

So when I do cook? I just keep going. There was scratch fried rice this week, with finely diced carrots and zucchini, made with a mixture of forbidden rice and white Basmati rice, giving me lavender tints to the meal. I just added four scrambled farmhouse eggs to a portion of rice whenever I needed extra carbs. This was a week of extra carbs. I don't have to make pasta from scratch, but I do prefer GF Jovial when I can get it. Lately it's just been wrapped with some lovely Spanish EVOO and fresh basil, sometimes with my butter coffee, sometimes later in the day. When I feel off, my body demands carbs. I've wanted mashed avocado and rice chips, my kale dip, or a bison or grass-fed beef hamburger. There was also a lovely moment with some sliced fresh Fredericksburg peaches and balsamic vinegar. Oh, that was heaven!

I bought some lovely Copper RIver salmon--my favorite--but my body doesn't want it now. It waits in the freezer. Keeps very well, I am pleased to say.

I made kale dip earlier today, ate half of it, and now will use the rest as seasoning in the stew I'm making. No recipe--I buy what is freshest and looks good at the Natural Grocer, when I miss market, and then when I'm ready I start chopping. All organic. It makes a difference. Maybe stew, maybe soup.

This time, I dumped in another jar of the bone broth I made in January and froze, and added six inches of diced leek, four or five carrots, mixed varieties, and 4 oz. of grass fed beef fat I collect whenever I make hamburgers, etc. (water method--I skim the fat off the water later and put it in a closed container in the fridge.) After a bit, I added a pound of grass fed & finished bison stew meat, in cubes, and 500 2+ cups of spring water. When the pot was boiling, I added about a cup of uncooked wild rice. Reduce to a simmer. In thirty minutes or so I will dice up a zucchini, a yellow summer squash, and throw the rest of the green kale/minced garlic/EVOO & sea salt paste into the pot. Another 20-30 minutes, and dinner is served.

I expect it to be smashing.

Time to start dicing again.