Tuesday, August 2, 2016

We're Moving

We're moving on up.

I created My Timeless Cuisine to help promote my first cookbook, Anna's Kitchen, and thanks to all of you, Anna's Kitchen was a huge success. I sold my last copy back in 2013, but then I noticed people were starting to sell used copies at ridiculously high prices on Amazon. So I decided to republish a newer edition, titled, Rosie's Riveting Recipes. Then life happened, and Rosie got, (pardon the expression), put on the back burner, at least for awhile. And now that it's been published, it's going to have it's own blog.

If you follow any of my other blogs you're probably aware that I was having an serious issue with Blogger's hosting server when one of my other blogs got corrupted, but Google, who owns Blogger, has removed the link which allowed blog authors to alert them to technical issues, and I simply can't work with a host who doesn't offer any means of alerting them if there is a problem. As a result I'm migrating all of my blogs to WordPress.

This will be my final post here. However I will be republishing the most popular posts on the new site. The new address is rosiesrivetingrecipes.com, so please be sure to update your bookmarks.

Thanks for all the fun, and I'll see you on the flip side.


Tuesday, July 5, 2016

Rosie's Riveting Recipes Sneak Preview

We are making progress. The Amazon Kindle edition of Rosie's Riveting Recipes is now available, and the print edition will be available soon.

In the meantime, here is a sneak preview.



Rosie's Riveting Recipes Kindle Edition

Friday, July 1, 2016


Kudos to my good friend, Rob Resetar, for creating an awesome book trailer for Rosie's Riveting Recipes. We sure had a lot of fun making it.

Rosie's is, of course, a cookbook, and, as with any cookbook, it's mostly about the recipes. However, in this instance, all of the recipes are historic. So rather than do a cooking demo video, we opted to have a book trailer emphasizing the nostalgic theme which makes this book more unique. To that end we started with a little footage from an old U.S. government film about food rationing, (all public domain). We then added our own footage, which goes from nostalgia to the present time. The end result is a book trailer that looks and feels more like an old time newsreel than a pitch for a cookbook.

Rob also wrote and produced the book trailers for my Marina Martindale romance novels, and if you've not seen them yet you may want to click on the link and take a look. They, too, are a lot of fun.


Sunday, June 26, 2016

New Cover for "Rosie's Riveting Recipes"

Photo by Rob Resetar
I'm in the final stages of completing Rosie's Riveting Recipes, and I've changed the cover design.

The first cover was okay, but not so great, at least not to me. Most folks seemed to like it, but it just didn't make me want to jump up and down. Then my dear friend, Rob Resetar, who's producing the book trailer, gave me a wonderful suggestion. Why not use one of his photos for the cover? It would create a unique design. Wow. Rob was onto something, so, naturally, I said yes.

After going through Rob's top picks I selected a photo that reminded me of the famous, "We Can Do It" Rosie the Riveter poster from WW2. (Interestingly enough, Rob had also picked out that same photo for the closing credits of the book trailer.) I started working on a new layout, and, with Rob's feedback and suggestions, the two of us came up with an awesome cover that I can be proud of.

The Kindle edition of Rosie's Riveting Recipes is now available for pre-order on Amazon, and the print edition will be available in a few weeks. In the meantime keep cooking.


Saturday, June 4, 2016

Twice Baked Red Potato Soup

The other day someone gave me a big bag of red potatoes, so I did a little experimenting with my basic potato soup recipe, and came up with something amazing. This dish is economical, easy to prepare, and delicious.




4 to 6 medium to large red potatoes
1/2 medium sized onion, chopped
2 tablespoons butter
1 teaspoon minced garlic
1 quart milk
2 to 3 slices cooked bacon
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 cup grated cheddar cheese
1/4 cup grated Parmesan cheese

Peel potatoes and slice into small cubes. Set aside. Drop butter into a small stock pot and melt over medium heat. Add onion and garlic and saute for about 5 minutes. Add milk and potatoes. Break bacon into small pieces and drop into soup. Add seasonings and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes or until potatoes are cooked. Add cheeses, stir and simmer until melted. 
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