Wednesday, July 19, 2017

Trailer: Sons of Herne Series Preview for 2017

12:00 AM 0 Comments
I've updated the original trailer for the Sons of Herne series to include peeks at the hot pagan gods and the edited titles/book covers. Enjoy!


About the Sons of Herne series:

8 gods rule the pagan sabbats. But they will be ruled by love.

The god Herne has appointed eight of his most virile, headstrong sons as keepers of the pagan holidays. To honor their sabbat, each must join with a mortal female in a ritual to maintain balance between worlds. 

The Fates have secretly conspired to grant the gods one thing they lack--love. They will each experience a true union of male and female that will last long beyond the passion of a sabbat joining.

Herne's sons will wrestle with the conflict between sacred duty and their own yearnings, a struggle that will not only challenge their beliefs, but may threaten the success of rituals that must be observed to keep the mortal and immortal worlds from falling into chaos.


The Books:

Dominus: God of Yule
Eradimus: God of Imbolc
Tallisun: God of Ostara
Jorandil: God of Beltane
Devinmar: God of Litha
Feillor: God of Lammas
Anduron: God of Mabon
Archipellus: God of Samhain

Tuesday, July 11, 2017

Zucchini Pancakes with Parmesan

12:00 AM 0 Comments
It's Too Yummy Tuesday!

On select Tuesdays I share delicious recipes either inspired by my books or that are just plain delicious!


Summertime...so many fruits and veggies are plentiful right now, but no bounty can match the output from a solid zucchini garden at this time of year.


If you're swimming in summer squash right now, here's a fun and delish way to use some up.

ZUCCHINI PANCAKES WITH PARMESAN


INGREDIENTS
1 large egg 2/3 cup finely chopped onion or shallot 1 tablespoon chopped parsley (or 1/2 tsp dried parsley flakes)1/4 tsp salt 1/4 tsp freshly ground pepper 2 cups seeded and shredded zucchini
1/2 cup freshly grated Parmesan 1 Tbsp extra-virgin olive oil 
 DIRECTIONS
Beat egg in a large bowl. Stir in shallots, parsley, salt and pepper. Strain and squeeze shredded zucchini to drain off liquid. Add squash and cheese to the bowl; stir until mixed. 


Heat oil in a large skillet. Drop 1/4-1/3 cup of the mixture into pan, flattening and shaping into a thin (1 inch thick or thereabouts) pancake. Cook over med heat until golden brown and crispy on the bottom, then flip and continue cooking on the other side. Drain on paper toweling. Repeat with remaining mixture until used up. Makes roughly 4-6 pancakes, depending on size.
Don't know how to seed a zucchini? It's simple. Slice the squash in half lengthwise (so you have two long halves). Using a small spoon, scoop out the seeded centers of each half.
I like this with dollops of sour cream or a drizzle of ranch, but they're great plain too.
Enjoy!
 
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J. Rose Allister is the author of more than thirty books, primarily romance and erotic romance. A former editor and submissions director, she now works as a mild-mannered hospital secretary by day, naughty writer by night. Connect with her on Twitter or Goodreads. She loves talking to people!

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