Wednesday, September 26, 2012

Writer to Writer Wednesday: Keira Kroft and Jimmy Pudge

Warning: This book contains Interview contains strong language and Jimmy Pudge!

Seriously, not for children or sensitive readers.
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Interview between Keira Kroft and Jimmy James Pudge, M.F.

Hello, welcome to Writer to Writer Wednesday, we are so very glad to have you with us. The Hellfire Herald would like to extend a warm welcome to Jimmy James Pudge

How are you doing today?

I’m feeling good. Feeling smooth. Feeling sexy.

Keira: You have a story coming out soon though Amazon entitled Corn Bred. What is that about?

Joshua and his girlfriend Amanda have decided to move in together and live the dream. But Amanda’s been noticing some peculiar things about her boyfriend, like he disappears at night and wakes up naked in strange places throughout the apartment. And then there was that last time, when he woke up with blood on his hands. Determined to fix Joshua’s sleep walking, Amanda recommends a psychiatrist to him. Josh goes, wanting to get help. Little does the couple know, they’ve enraged a sadistic serial killer by the name of Corn Bred, a personality that coexists inside Joshua’s head. Corn Bred ain’t gonna let no one get rid of him. Determined to stop Josh from seeking help, he kidnaps Amanda and begins to play a sick game with Joshua. Now Josh is in a race against himself to save the girl he loves before it’s too late.

Keira: Where did the idea for your story come from?

I’m a huge fan of Robert Louis Stevenson. The Strange Case of Dr. Jekyll and Mr. Hyde inspired this story.

Keira: What is your preferred genre to write in?

Horror, but I’ll do anything if it pays right. So far, I’ve made twenty dollars on Amazon with my horror stuff, so I’m a happy trooper.

Keira: Are you with an Indy publisher, a traditional house or self- published?

I’m self-published. I can’t take rejection, so I figure I have a better chance of getting accepted if I go through me.

Keira: Please tell us about any future projects you are planning.

Wow, that’s a long list. I’m writing the rough draft of a Science Fiction novella called Providence about a man who does some time travelling to save his wife, and I plan on launching the horror novella Devil Inside in December. The title of that one’s pretty self-explanatory. There will be lots of gore. Down and Out, about inmate Benjamin Franklin’s journey to infiltrate a cult upon his release from prison, will be released in November . . . next year I hope to release The Dumby and Masters of the Trailer Park.

Keira: Are you currently running any contests? What are they?

No, I’m not running contests, but if anyone who reads this article wants to sample a Jimmy Pudge work, email me at jimmypudge@gmail.com within a week of this article’s publication and put in the subject line, Teddy Bear, and I’ll send you a free PDF of YO A$$ Is GRA$$.

Keira: How many books have you written?

10 books, six have been released. Two more should be released this year.

Keira: Do you work at job outside the home or is this only career?

I do maintenance at a motel, painting and changing light bulbs and patching up holes in the wall, shit like that. 

Keira: Do you have a special writing method?

I like to write butt ass naked, and I make sure to have a full pack of smokes and a box of Great Value Twinkies when I do write. I don’t have a word count. I don’t try to reach a certain number of pages. I don’t try to write every day. As long as I’m enjoying what I’m writing, I’m cool with where the trip takes me.

Keira: We have a special place for unpublished writers in our hearts, here at the Hellfire Herald. So what advice would you give to an unpublished writer?

Don’t take another writer’s advice seriously. If you want to try writing 10,000 words a day and it works for you, go ahead and do it. But don’t try to be like another writer. It’s all bullshit, man. Someone writing down something in a book to make that quick buck by selling it to a chump like me back in the day. Write what you want when you want and enjoy doing it. That’s really my only advice. You will also get rejected a lot, but you need to start sending your stuff out. Don’t worry about rejections. They’re red badges of courage. They’ll toughen your ass up for the critics once you do start selling your works. Here’s the truth, a lot of people are going to hate your work, but just say fuck it. They’re assholes. You’ll find your audience eventually, and everything will be like a Disney story, baby.

Let’s get personal…

Keira: Are you married?

No

Keira: Do you have children?

Yes

Keira: What’s your favorite thing to do?

Drink Natural light, smoke cigarettes and watch television.

Keira: Are you a reader?

Yes, I enjoy reading many different genres, including spicy hot romances.

Keira: Tell us something special about you.

I can roll a cigarette in under two seconds.

Keira: Can you tell us a secret?

I once wrote a Romance novel.

Keira: Do you judge a book by its cover?

Of course. The cover is the first thing that attracts my attention. Put a half-naked woman on it and some monsters and I’ll probably buy it.

Keira: What is your motto?

It’s better than being in prison.

Keira: What do you think you will be doing five years from now?

Probably working at the motel.

Keira:  What is your Ideal vacation spot?

There’s a lake where the chicks sunbathe sometime. I like to go there at least once a week.

Keira: Scary Movies or Happy Endings?

Scary movies usually have more babes in their underwear running around, so I’m a go with Scary movies.

Keira: Can you share your blurb with us?

I’ll share Bad Billy’s blurb with you and offer one free e-copy of it to one lucky commenter.

You are free to offer a free download of your book if you wish.

One lucky commenter will win a free e-copy of Bad Billy or The Dick, his/her choice.

Insert your blurb here please.

Bad Billy: Bad Billy has spent his entire life in Mama's basement. When the chains break free and he escapes into the world, he must learn the difference between being a monster and a human being.

It's going to be a bloody education.

"Bad Billy, it's 'Of Mice and Men' meets the 'Texas Chainsaw Massacre.'"
--R. Scott McCoy, Publisher of "Necrotic Tissue Magazine," author of "Feast" and the "White Face Bear"

 

The Dick: Warning: This book contains strong Adult Content.

Ex porn star Jonny Sausage wants to be more than a cook at a fast food dive, so he obtains his P.I. certificate online.

It sounds exciting enough, being a private eye, but Jonny has no idea how crazy things are going to get once this gorgeous vampire dame by the name of Cristabel Swan enters his office.

Swan needs a ruthless investigator to find out why her family members are being murdered, and Jonny feels he's the right dick for the job.



Here’s a sneak peak at my newest work, Corn Bred:

 

Chapter 4

 

1996, 10th Grade

 

Joshua was in the restroom, sitting on the toilet, the stall door locked, crying as several boys slapped on the door.

“Come on out, faggot!” Greg Robins shouted as he pounded on the stall door. “Be a man and take your ass whipping.”

“Just leave me alone!” Joshua screamed.

The boys laughed.

“Pussy,” another one shouted. “Bring your little pussy ass out here, bitch.”

Joshua sobbed. He could see them looking at him through the crack in the stall, see their eyes. His hand clenched into fists, the knuckles turning white. He wanted so bad to walk outside and tell them off. He was a coward though, and he knew it. The fear inside of him had a paralyzing effect.

“What you doing in there?” someone asked, and Joshua looked up, gasping as he saw Tom King’s head rise above the stall next to his. Tom was standing on the toilet, peering down at him, a smirk on his face.

“Hey, he’s got his hand in his pants!” Tom said, howling with laughter. “He’s playing with himself.”

“No I’m not!” Joshua said.

“Why don’t you come out and take your ass kicking like a man?” Tom asked. “Quit being such a pussy.”

“Just leave me alone,” Joshua said, defeat in his tone.

Tom lifted a lighter, flicked it, producing a flame for Joshua to look at. “If you don’t come out, I’m going to make you come out,” Tom said. He lowered his head and reappeared seconds later with a wad of toilet paper. He lit it on fire and tossed it at Joshua.

The paper hit him in the face, the heat singing as he flung it off and stamped it out with his foot.

Everyone was laughing at him and shouting out rude names. They had hated Joshua for years because he was poor and he was small. He was the perfect victim.

Tom lit another wad of tissue and tossed it at him like a grenade, this one hitting him on the chest. Joshua brushed it away, but not before it burnt a hole in his shirt.

“We can do this all day, homo,” Tom said. “Get your little ass out here, so we can give you your daily ass whipping.”

“Watch this,” another kid said from outside the stall. He started pissing on the floor, the urine running into the stall. Joshua had to lift his feet to keep his shoes from getting wet.

The bell rang.

Tom slapped the stall. “Saved by the bell, faggot,” he muttered.

Joshua leaned back on the toilet, trying to breathe normal as he listened to the footsteps fade and the restroom door open and close. He stood up and unlocked the stall door, walking outside into the empty room. He studied the hole in his shirt. He only owned two and Mom didn’t have the money to get him one this week. Joshua sighed and walked around the concrete corner to where the door was.

Four of them were waiting on him around the corner, their backs against the wall. Tom waved at him, and he turned to run, but they were on top of him, pushing him to the floor. Fists pummeling his back. He looked up and Tom kicked him in the face.

“Hey, pick that homo the fuck up,” Tom said. “Takes his pants off.”

Joshua could feel himself being lifted off the floor, his head hanging down, blood running from his mouth.

Someone grabbed his pants and pulled them down to his ankles. He felt his shoes being pulled off his feet, and then his legs were free of his pants.

“Get his shirt off too,” Tom said, pulling out a permanent marker.

The boys were laughing, and Joshua was too scared to move. He looked at Tom, and the boy looked back.

They ripped his shirt off and Tom wrote QUEER in huge letters on Joshua’s chest.

“There,” he said, “the masterpiece is complete.” Tom punched Joshua in the face, and the boy dropped to the ground in a fetal position.

“Let’s go to the lunchroom and get some pizza!” Tom shouted to his friends.

They exited the restroom, and Joshua remained coiled on the floor in nothing but a pair of underwear and socks. He sobbed uncontrollably for about two minutes, visibly shaking on the tile, anger and humiliation stabbing into his gut. The crying abruptly ended, and Joshua’s body stood up, but Joshua was no longer in it.

The stranger leaned against the sink, read the word QUEER written on his chest and laughed. Then he left the bathroom, walked down the hallway to the cafeteria in nothing but the underwear, kids turning to stare at him as he passed lockers.

He walked inside the cafeteria and they all turned their heads, pointing and laughing. he liked that. He liked the laughter. It justified his actions.

Walking from table to table, the stranger sought out the boys who had humiliated Josh’s ass so bad. He personally didn’t give a shit about Josh, but they shared the same body, so it was important to have his back in times of crisis.

The stranger spotted Tom and his friends feeding their fat faces with pizza and called out to them, waving.

The boys looked up, laughing, pointing their fingers, talking about the ‘faggot’ in the whitey tighties.

The stranger grabbed a piece of cornbread off a girl’s tray as he neared Tom.

“What the fuck do you want, homo?” Tom asked.

“I just want to see you die,” he replied casually, shoving the cornbread down Tom’s throat.

The boy’s eyes widen, and he tried to fight the stranger off, but he was too strong. He pushed Tom off his seat to the floor, his hand over Tom’s mouth as the boy fought to free himself.

Tom’s pals, who had been rooted to their seats in shock, suddenly sensed the urgency of the situation and bolted up, grabbing Joshua off  him, throwing him back against the table.

The stranger grabbed a heavy, plastic lunch tray and swung it, splattering the boy’s nose who tried to piss on Josh’s shoes.

They were punching him, but he couldn’t fell a fucking thing and kept swinging that tray until they were on the floor or running, the floor covered in blood.

“Joshua!” a teacher shouted.

“My name’s Corn Bred, motherfuckers!” the stranger shouted. “Joshua ain’t here no more.”

Tom was leaning on the table, a professor performing the Heimlich maneuver on him.

The adults were there now, taking the tray out of his hands, dragging him out of the cafeteria to the principal’s office.

“What is wrong with you?” Mr. Dun shouted, his face filled with bewilderment. “You could have killed those boys.”

 
Keira Kroft
www.keirakroft.blogspot.com

Sunday, September 23, 2012

The Last day of Pumpkin-a-Palooza

Welcome to the last day of Pumpkin-a- Polooza. Keeping in the spirit of the season, we are offering copies of, When it Leaves or Oh, Deer on the Giveaways page. I saved the best for last, this is my all time favorite fall recipe.

LIBBY'S® Pumpkin Roll



 Prep:
45 mins
Cooking:
13 mins
Level:
Intermediate
Cooling:
60 mins
Yields:
10

Ingredients
  • CAKE
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY'S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • FILLING
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT
oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT
cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Friday, September 21, 2012

Pumpkin-a-palooza


Welcome to Pumpkin-a- Polooza for the next few days we will be sharing recipes that are all...you guessed it...pumpkin :) In honor of pumpkin season and all the beauty that is fall, The Hellfire Herald will be sharing pumpkin recipes for three days that will spill into The Saturday Saloon on Keira’s Corner for alcoholic pumpkin delights. Keeping in the spirit of the season, we are offering copies of, When it Leaves or Oh, Deer on the Freebies page.
 

Pumpkin Soup

 
Ingredients
  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns

Directions

  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.


Pumpkin Pancakes

Original recipe makes 12 pancakes
1 1/2 cupsmilk
1 cuppumpkin puree
1egg
2 tablespoonsvegetable oil
2 tablespoonsvinegar
2 cupsall-purpose flour
3 tablespoonsbrown sugar
2 teaspoonsbaking powder
1 teaspoonbaking soda
1 teaspoonground allspice
1 teaspoonground cinnamon
1/2 teaspoonground ginger
1/2 teaspoonsalt
Directions
 
1.In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter



Old-Fashioned Soft Pumpkin Cookies

LIBBY'S PUMPKIN

5 out of 5 99 ratings

Prep:
10 mins
Cooking:
18 mins
Level:
Easy
Cooling:
15 mins
Yields:
36 cookies

These cookies are something different and great for after school with a big glass of milk.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1/2 cup butter (1 stick), softened
  • 1 cup LIBBY'S® 100% Pure Pumpkin
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Glaze (recipe follows)

Directions

PREHEAT oven to 350° F. Grease baking sheets.

COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE
2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Friday, September 14, 2012

Dinner an Ebook: The end of Summer

     We are going to say Goodbye to summer, with one last Summer time fun, meal.

     
     
    Grab a mojito and take your picnic basket out to the yard and hang with friends.
     
    Bacardi Mojito
     
    1.5 oz BACARDI Rum
    12 fresh spearmint leaves
    1/2 lime
    7 oz club soda
    2 tbsp. simple syrup
    (or 4 tsp. sugar)
     
    The coolest summer drink recipes from the hottest bars always include Bacardi mojitos. Follow us step by step through our no-fail mojito cocktail recipe and mix up the sparkle for your party.
     
    For the smoothest summer cocktails, gently crush mint leaves and lightly squeeze lime in a cool tall glass. Pour sweet syrup to cover and fill glass with ice. Add Bacardi Rum, club soda, and stir your emerging mojito well. Garnish with a lime wedge and a few sprigs of mint. The best bar recipes then add these essential steps: toast, sip, and enjoy fine Bacardi mojitos with your friends.
     
     
    Southern Fried Chicken
     
     Ingredients
     3 cups all-purpose flour
     1 tablespoon seasoned salt
     1 tablespoon garlic powder
     1 tablespoon onion powder
     1 tablespoon coarse ground black pepper
     2 eggs
     4 cups buttermilk
     1 cup barbeque sauce
     2 tablespoons Worcestershire sauce
     1 tablespoon steak sauce
     1 (3 pound) whole chicken, cut into pieces
     2 cups oil for frying
     
     
     Directions
    1. In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
    2. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
    3. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
     

    Cheddar and Bacon Potato Salad Recipe

    Fabulous baked potato salad with cheddar and baconSure, potato salad is a traditional 4th of July picnic recipe just about every year. But there's potato salad... and then there's potato salad. THIS is potato salad as it was always meant to be: rich, decadent, and full of flavor. As far as food for a 4th of July picnic is concerned, I could eat this and nothing else.
    Make this wonderful potato salad just once, and your friends and family will be bugging you to bring it along every year. Perhaps a mixed blessing?This 4th of July picnic recipe can be made a day ahead of time-- the time just allows the flavors to mix even more. And don't be shy with the bacon... it really makes this dish.
  • Ingredients:
    8 medium potatoes
    1 tsp. seasoning salt
    10 slices bacon, cooked crisp, drained, crumbled
    8 green onions, sliced
    2 C. shredded sharp cheddar cheese
    16 oz. sour cream (light works well)
    1 tsp. freshly ground black pepper
    3/4 C. mayonnaise
    1 tsp. garlic salt
    2 tsp. prepared mustard
    Instructions: 1. Boil potatoes until perfectly tender. Drain and allow to cool to warm-- they shouldn't be hot enough to melt the cheese.2. Peel (if desired-- I like to leave the peel on) and cube potatoes and place in a large
    serving bowl. Sprinkle with seasoning salt. Mix gently.3. In a separate bowl whisk together the sour cream, pepper, mayo, garlic salt, and mustard.4. Add bacon, onion, and cheese to the potatoes. Mix gently. Stir in the dressing mixture.5. Cover and refrigerate this 4th of July picnic recipe at least 3 hours before serving.
Orange Creamsicle pie

 

8 ounces cream cheese, softened

16 ounces frozen whipped topping, thawed

1 cup orange juice

1 (4 ounce) box instant vanilla pudding

1 (3 ounce) box orange flavor gelatin

2 (6 ounce) prepared graham cracker crusts

Directions:

1

Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.

2

Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy; stir in pudding then gelatin and blend well.

3

Divide filling between graham crusts; chill at least 3 hours before serving.

 
Summer always makes me think of Romance.
 
 
 
 
Anyone that comments will receive a free download of Sleeping Love in the format of their choice. Today only!
 

Thursday, September 13, 2012

A Tale of Two Toodlegnomes


Hellfire Publishing, a once Horror only publisher has branched out into Children’s books, and is keeping their name.


Can two little Toodlegnomes defeat the evil Bumble Bee Dragons and retrieve the stolen Crystals that gave life to their village. That’s what once ‘horror only’ publisher, Hellfire Publishing wants you to find out.

Recently branching out successfully in other genres, they have added in a scant, but growing children’s department. The first of their children’s titles is this delightful tale written by a grandmother and granddaughter.

Robin Renee Ray, the successful writer of such books as Bloodbreeders has teamed up with her granddaughter A.L. McBee to write the one of the best children’s book of 2012, The Tale of Two Toodlegnomes.

Synopsis

The Toodlegnomes lived in peace without worry of the outside world and the many dangers that came with it for many years. That is until the dreaded Bumble Bee Dragons were ordered by their evil Queen to sneak in and steal the Crystals that gave life to the Toodlegnome village. All felt their way of life was lost…all but the bravest of the small forest dwellers. Maggie Galestone and her best friend Maxine Thornbread were ordered to leave the village, because all feared their overly brave ways would cause all to pay with a war they felt could not be won.

 

The two little Toodlegnomes begin an adventure that takes them into uncharted territory filled with dangers of forbidden forest, they come upon creatures, which are happy to help them in their quest and some who would like to cause them harm. Few give much hope that either will ever be seen again...

Robin Renee Ray
Robin Renee Ray is known as a multi-genre author. She's only been writing for four and a half years, but has come to love everything about the world of being a novelist. She began in the paranormal romance genre, then jumped into horror, then right on into suspense thrillers. Fifteen novels and numerous short stories later, she is well on her way! She resides in Southern New Mexico with her husband, David, very close to her two granddaughters.

"I love being a writer almost as much as I love being a grandmother!"
"Have a great day...Big Hugs~"

You can find Robin at http://www.robinreneeray.webs.com/
A.L. McBee

A.L. McBee is the granddaughter of author, Robin Renee Ray. In the summer of 2010, the two began fighting dragons while camping on vacation and the Toodlegnomes were born. A.L., just starting to read and not yet able to write well enough, told her story to grandma who brought her characters to life on paper.  A.L. is a 6 year old, kindergarten graduate, who hopes to one day write books all on her own, as well as become a nurse when she grows up. She enjoys reading, writing, drawing, and playing with her little sister and their friends.

 You can find out more about A. L. at http://hellfireherald.blogspot.com/


Kysha McBee ~ Illustrator.
Isn't she awesome? I love this cover ~ Dawn Binkley, Executive Editor, Hellfire Publsihing.

Comment for a chance to win of one of five FREE Print copies of A Tale of Two Toodlegnomes that will be given away today!

Tuesday, September 11, 2012

Hell to Pay by William Brian Johnson

Hellfire Publishing would like to give away five free ecopies of Hell to Pay, by the aweome, William Brian Johnson this week.

Synopsis
 
Hell to Pay
A man who thinks he’s losing his soul, meets a man who has.
Detective Michael Bailey is a seasoned homicide detective who can’t escape the deaths of twin girls that happened on his watch. Over the years, it had slashed at his sanity and sobriety, and now he stands at the crossroads of his life. The murder investigation of a young woman sends him over the edge.
George Graham is an antique store owner who has fallen for the wrong woman. When rejected and berated in public, George runs home to find a strange old man with an antique box wanting to make a deal. George buys the box and inside finds a matted scalp, a relic of untold power.
“Hell to Pay” is a haunting story about the loss of one’s life, redemption, and personal sacrifice. This supernatural thriller is strongly based in Joseph Campbell’s epic storytelling and mythology.

Excerpt

Chapter 1
It was too hot and humid for early October, but the tendrils of an approaching cold front began to slice through the city. Detective Michael Bailey wiped the sweat from his eyes. The sweat chilled on his neck, forcing goose bumps as he looked around at the team assembled to take down one of the largest meth distribution points in town.
“It’s all gone to hell, hasn’t it, Detective?” Officer Sanchez asked.
Bailey’s days on the Narcotics team ended a long time ago with a transfer to Homicide, but here he was. The old crew dispersed for the exception of a few star players no other department would touch, due to rumor and accusations. All around Bailey were people he barely knew, who he avoided in his day to day work.
For this team, the case detective was out with two shots to the back and the possibility of never walking again. The victim of another bad bust.
“How long ago was the purchase made?” Bailey asked.
Officer Sanchez went into specifics as Bailey watched the alley behind him. The shadows shifted and congealed.
Bailey caught his breath, “Have we heard anything since. . .” His voice trailed off as he glanced back into the darkness. Cold green eyes glared back at him. His hellhound watched.
He felt the officers puzzled stares following him, then gaze down the alley. Bailey knew they wouldn’t see it and the talk about “Batshit” Bailey would come back. He shifted in his poorly fitting body armor and tightened the strap on his helmet.
“Bailey,” the voice whispered from the alley, taunting him.
“Get ready,” Bailey said. He pushed away from the van that hid his position and checked out the back of the house they were about to raid. Curtains were drawn in the upper level of the dilapidated Victorian house and the undercover officer inside was silent. The wind shifted from the north.
The hellhound’s fetid breath fell on his neck. He smelled blood and an odor that burned his eyes.
“Bailey.” It gurgled his name, the noxious breath made it hard to breathe and stung his nose. “I’m waiting. Go die for me.” It sang the words to Bailey like a lover.
“Detective Bailey,” Officer Sanchez slapped Bailey on the back. “Is that fucking ammonia?”
Ammonia, it wasn’t the hellhound.
“Beta Team, go,” tactical announced over the radio.
“Tactical” Bailey yelled into his radio, “This is an active lab site!”

 
Five lucky commenters will win. Please leave your comments here for your chance to win.
 
Look for the name William Brian Johnson. I am fairly certain that you will be seeing it again.

Find Brian at:

Friday, September 7, 2012

Dinner and eBook

Homemade Tamales, Authentic Mexican dessert, Margarita's and a Free eBook! Join the Fiesta!


Homemade Mexican Tamales Authentic RecipeIn New Mexican and Mexican food, tamales are typically made with a corn masa dough and a filling of beans, meats, corn, or chiles and cooked over an open fire. Today, these little packages of perfection are simply steamed in their corn husk wrapper. The wrappings provide a portable device for the filling and add a little flavor. Tamales can be considered the Mexican version of a sandwich and are open to many interpretations.

What Makes Tamales Special? An authentic Mexican tamale recipe is unique because of its soft tamale corn masa, which is made by "nixtamalization," a interesting process of mixing field corn with wood ash or lime to soften the corn. This process causes the corn to be easier to grind, and also, amazingly, makes the tamales healthier: it increases the body's ability to absorb the corn's nutrition.
chiliesHint: When you talk about tamales, the plural of the word is, of course, "tamales." But a single one isn't a tamale, it's a tamal! If you want to show off a bit of your knowledge of Mexican culture, it's good to use the right --and rarely used-- word for a single tamal!

Making your Authentic Mexican Tamales Recipe: Get Help!

Tamales are easy to make, but wrapping all of those individual little bundles can take a lot of time. The solution for getting all of the tamales made without having to spend all day? Get some friends and family come over and help with the filling and wrapping. Make tamales a tradition! Sometimes these family gatherings form fond memories for childhood and become a symbol those less-rushed days spent together as a family.
Making Them Ahead of Time. To make things even easier, you may want to consider making some elements, like your filling, ahead of time. Assembling the filling for your authentic Mexican tamales recipe will not only save you time and effort on the day, it'll also allow your flavors to mix and combine and become richer as the tamales sit.Homemade Mexican tamales also improve in texture when cooked a day or two ahead and allowed to sit. It's actually the best way to make them! Just steam them 15 to 20 minutes before serving. This makes it a lot easier to make tamales for an authentic Mexican dinner or party!

THE Classic Authentic Mexican Tamale Recipe

What makes tamales, New Mexican food, and Mexican food in general so fun to make is the sheer variety of flavors, fillings, and ingredients you can use. Want to make a chicken tamale recipe? You can do that. Prefer a beef or pork version, or want to make them vegetarian with roasted chiles and onions? You can do that, too.
But it all starts with a standard corn masa recipe for tamales. So the best way to go about making this authentic Mexican tamale recipe? Do your masa, and choose your fillings, whether it be one filling for a single type of tamale, or three fillings for a fun variety for your authentic Mexican dinner menu. In a truly authentic Mexican tamale recipe, the masa will be made with a good quality pork lard. That's how I make them at home. But if the idea of lard bothers you, don't sweat it. Use vegetable shortening instead.Makes 25-30 Tamales.
Ingredients:25-30 dry corn husks, plus more for steaming
1 Recipe for Tamal Filling of Your Choice (see below)
Tamale Masa (Dough) Ingredients:3 1/2 C. Masa Harina (find this in Mexican groceries or specialty shops)
2 1/4 C. Hot Water
1 to 1 1/2 C. chicken broth (as needed)
1 1/2 tsp. baking powder
2 tsp. salt
10 oz. pork lard (or vegetable shortening)
Instructions for Dough: 1. In a large bowl, combine the hot water and masa harina.2. In a separate large bowl, beat together the lard/shortening, salt, and baking powder with an electric mixer on med-high. Beat one minute, or until fluffy. 3. Add the masa/water mix in three additions, beating between each addition. 4. Reduce mixer to med-low, and beat in one cup of chicken broth. Beat for about one minute.5. Beat in the remaining chicken broth, up to 1/2 C., until your dough resembles a soft but not runny muffin batter. Refrigerate until ready to use with the filling of your choice. If you refrigerate an hour or more, you can mix in a little more broth if the dough stiffens too much.Remember, an authentic Mexican tamale recipe can have a ton of different fillings. At the bottom of this page, you'll find a few recipes for tamale fillings. Next? Assembling Mexican tamales!

Instructions for Assembling and Cooking Mexican Tamales

Got your authentic Mexican tamale recipe for your favorite filling(s) (you'll find three recipes below!) and your corn masa dough ready? It's time to assemble your tamales!

Instructions for Assembling Mexican Tamales:

1. Place your corn husks in a wide bowl and cover them with warm water. You should weight the husks down with a bowl. Soak husks a few hours, until pliable and then store in a plastic bag. Husks have a narrow end, a wide end and two straight edges.
2. Cut a few smaller pieces into long and narrow strips to act as ties for the tamales. Store these in a bag. If you don't feel like doing this, you can also use sting to make your life easier. It won't make this any less of an authentic Mexican tamale recipe.3. Work on a flat surface to construct the tamale. Lay a husk out flat with the tapered end facing you.Assembling homemade tamales looks more or less like this:How to make homemade tamales, applying masa dough




4. Place about 1/4 cup of masa dough in the middle of the husk. Spread the dough into about a 4" square. Leave at least 1 1/2 to 2 inches (or much more) of dough-less border on the side of the husk facing you, and about 3/4 inch (or more) all around the other sides.







Adding filling to your homemade chicken tamale recipe




5. Evenly distribute 1-2 tbsp of the tamal filling of your choice in the middle of the dough.





Rolling the ends of your homemade mexican tamale recipe together


6. Pick up the two long sides of the husk and gently bring them together. The edges of the dough should meet. Tuck one of these ends (the smaller end if one is smaller) under the other and wrap the other end around as far as it goes.


Folding in the bottom of your authentic mexican tamale recipe



7. Fold the end facing you (the tapered end with the big border) up against the tamal. Tie it in place with husk or string, wrapping the string around the tamal/folded end and tying securely.



8. Place tamales on their bottoms (the tops are left open) in a steamer (do this as you make them).

Instructions for Steaming Mexican Tamales:

STeaming homemade tamales in a steamer
1. Pack tamales tightly in a steamer and cover top with corn husks. Cover tightly and steam the tamales in a large steamer at about a medium heat for 90 minutes (can take longer for larger tamales). Do not let the tamales touch the water or the dough will get soggy.
2. If the water boils away, add more by pouring boiling water into the bottom of the pan.3. This authentic Mexican tamale recipe is done when the husk pulls away easily from the masa.
Cooking and Reheating. Your tamales can be eaten immediately, if you like. But to make them even better, eat them leftover: let them cool completely, then re-steam for about 15 to 20 minutes before serving. This gives you the best texture.Is all this a lot of work? Yes! But an authentic Mexican tamale recipe is worth the time to do right! Now read on for ideas for Mexican tamale fillings.

3 Authentic Tamale Filling Recipes

Your fillings for an authentic Mexican tamale recipe are going to be a mixture of very tender meats with spices and other ingredients. This filling is then incorporated into the tamal with the masa mixture. The three recipes below are for a pork, beef, or chicken tamale recipe. But you can use any filling you like! Some more ideas for Mexican tamale fillings are:
  • Strips of Roasted Pepper with Garlic and Onions
  • Sweet Corn
  • Sweet Potato Puree with Pecans (for a Mexican dessert)
  • Black Beans, Onions, Cilantro, Garlic, Peppers
  • Beans, Onions, Cilantro, and Monterrey Jack Cheese
  • Shrimp, Crab, and/or Lobster with Cream Cheese, Garlic, and Cilantro
Or use on or more of the great authentic Mexican tamale recipes for fillings below. Or if you already have your filling, check above to learn how to assemble your tamales!

Red Chile Pork Tamale Filling Recipe/Enchilada Sauce

Pork TamaleThese is an authentic Mexican tamale recipe at its most authentic! This red chile pork filling is what tamales are all about... it's rich, it's flavorful, it's tender, it's spicy... it's heaven.
When you're looking for real homemade Mexican tamales, this is the recipe you're looking for. For the dried chilies for the red sauce, you'll want to use Anaheim, New Mexico, or Pasilla chilies. This recipe gives instructions for making your own pork, but you can also use leftover shredded pork if you like, or cook the meat in the slow cooker for a crock pot tamale filling.Note: This wonderful red sauce can also be used as an enchilada sauce! So make extra if you want to-- it's worth it! Any enchiladas made with this sauce are to die for!

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Ingredients for Pork Filling:Meat:
3 1/2 lbs. pork butt or shoulder, trimmed and cubed
10 C. cold water
1 lg. onion, coarsely chopped
4 garlic cloves, sliced
1 1/2 tsp. salt
Sauce:
15 large dried red chilies, stems and seeds removed
5 large cloves garlic
2 tsp. ground cumin
1 tsp. salt
2 tsp. flour
2 tsp. olive oil
Hot water, as needed
Instructions: 1. In a large stock pot or dutch oven, combine pork, water, onion, and salt. Bring to a boil, then reduce heat to a simmer. Simmer, tightly covered, about 2 1/2 hours. Meat should be very tender. (You can also do this all day in the slow cooker, if you like.)2. Drain meat (reserve the broth for use in your masa harina dough, if you like), allow meat to cool slightly, and shred. 3. While meat is cooking, prepare the sauce. Preheat oven to 350 degrees F. Roast dried chilies about 3-5 minutes, til fragrant. Don't let them burn!4. Place your chilies in a bowl and add enough hot water to cover them. Let them sit for about 30 minutes.5. Place your chilies and about 2 1/2 cups of your soaking liquid into a blender or food processor. Add the garlic, cumin, and salt. Process until smooth.6. In a saucepan, heat the oil. Add the flour and stir until mixture is browned. Whisk in your chile mixture and simmer, uncovered, about 10 minutes, or until thickened slightly.7. Stir in your shredded pork. Refrigerate this authentic Mexican tamale recipe until ready to use.

Hot Green Chile Chicken Tamale Recipe

While pork is probably the most famous and authentic Mexican tamale recipe filling, this chicken recipe may just be the most popular. It's tender, it's fresh, and it's full of flavor. As a bonus, you can simply buy and use the meat from a rotisserie chicken, if you like. It'll make your life a little easier.
 Pork or Chicken Filling Ingredients:
1 lb. green tomatillos, husked and cleaned
4 jalapeƱos, seeded and stemmed (add less or more, your preference)
5 cloves of garlic, peeled
2 tbsp. olive oil
2 C. chicken broth
4 C. cooked, shredded chicken or cooked, shredded pork
2/3 C. chopped fresh cilantro
2 tsp. salt, or to taste
Instructions: 1. Husk and rinse the tomatillos. In a baking pan, roast them under a broiler until softened and blackened in spots, flipping once. Dump them into a food processor, along with any juices that leaked out during roasting.2. Add garlic and jalapeƱos and process mixture until smooth. 3. Heat oil in a saucepan to med-high heat. Dump in the puree and cook about 5 minutes, until thickened and darkened. Stir in broth and cook over medium-high until thickened, at least 10 minutes. Mixture should be thick enough to coat a spoon thickly.4. Add salt to taste. Stir in chicken and cilantro. Cool this authentic Mexican tamale recipe filling completely before using.

Beef Tamale Filling Recipe

While beef isn't the most common filling used in an authentic Mexican tamale recipe, it's a good option if your family doesn't like or doesn't eat pork. This recipe is easy to put together, and has a good combination of meat and vegetables.

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Beef Filling Ingredients:
3 C. slow cooked and shredded beef
7 large roasted chilies, seeded and coarsely chopped
1 white onion, finely chopped
6 cloves of garlic, minced
1 tsp. ground cumin
1 jalapeno, seeded and chopped (optional)
3 potatoes, cubed and boiled

Margarita's

Instructions: 1. Combine ingredients in a large mixing bowl and refrigerate until ready to use. Easy as that! The hard part will be assembling your authentic Mexican tamale recipe.
Homemade margarita from the blender
This simple margarita recipe makes a truly wonderful frozen margarita... clean-tasting, lime-y, and with just the right amount of tequila (though you can adjust it up or down to your tastes!) When hosting a Mexican fiesta with a lot of guests, I like to make several containers of the limeade-cointreau-tequila mixture, and just pop them in the blender when I'm ready... it takes some of the mixing work out.
Recipe serves about 4.

Ingredients:
1 6 oz. can frozen limeade
2 oz. Cointreau or Triple Sec
4 oz. Gold tequila
Lots of ice
Instructions: 1. Dump the limeade, Cointreau, and tequila in the blender. Add enough ice to make about 40 ounces of margarita (adding ice bit by bit). Blend til smooth.2. Rim margarita glasses with salt if desired, and serve immediately.

Apple Enchiladas Recipe for Mexican Dessert

Apple Enchiladas for a fun and easy Mexican Dessert IdeaEnchiladas are usually made by wrapping a corn tortilla around a savory filling and covering it with a spicy sauce. But this version is sweet! When making this Mexican desserts recipe, you use a sweet for a filling, and your "enchilada sauce" might be a simple chocolate sauce with whipped cream. Or a caramel sauce. Either way, it's heaven.
This recipe has you make your own apple mixture to fill dessert enchiladas. But you can also buy canned pie filling, use preserves, and streamline the whole process. And think outside the box! Apple is great, but these sweet dessert enchiladas are also wonderful in peach, cherry, mango... you name it!Okay, so apple enchiladas may not be the most authentic Mexican dessert recipe in the world... but they are a lot of fun to make an eat, and they do feel very Mexican!

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Ingredients:
8 green apples
1/2 tbsp. lemon juice
6 (8") flour tortillas
1 1/2 tsp. ground cinnamon, divided
1/3 C. butter
1 1/2 C. white sugar, divided
1/2 C. packed brown sugar
1 1/2 C. water, divided
Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Core, seed and chop apples, and place in a small saucepan. Add lemon juice, 1 cup water and 1/2 teaspoon of cinnamon. Cook fruit mixture until it is reduced by about half. Stir in 1 C. sugar and simmer thickened slightly.3. Spoon fruit evenly onto all tortillas and sprinkle with another 1/2 tsp. cinnamon. Roll up the tortillas and place seam side down on a lightly greased 8x8 baking pan. 4. Melt the butter in a saucepan and add remaining white sugar, the brown sugar, and the 1/2 C. water.5. Bring to a boil, then reduce heat and simmer, stirring constantly, 3 minutes, until thickened. Stir in cinnamon and pour over enchiladas.6. Bake in preheated oven for 20 minutes. When you look at recipes like this, you really see how Mexican desserts recipes reflect the ingenuity of the people who created them!

 
Recipes, links and pictures provided by http://www.divinedinnerparty.com



 
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