Tuesday, March 26, 2013

The Secret is now available

So excited about my close friend Taryn A. Taylor's release of her new book, "The Secret".  It is such a great read, filled with lots of twists and turns, keeping you in suspense until the very end.  Check it out! You will love it!  

New Release! THE SECRET by Taryn A. Taylor
A Young Adult, Modern Fantasy/Paranormal tale, with a touch of Romance!
Seventeen-year-old Delanie Hart has a past she wants to keep hidden.  Moving to a new state and attending a new high school seems to be just the thing - until she accidentally sees a mark exactly like her own.  When the people she is running from come after her, Lanie is left with a choice - give up what she wants or save her friends. 

About Author:
Taryn A. Taylor grew up moving from small town to small town every few years.  This helped her gain an appreciation for good books, loyal friends, and the fact that a home is a lot more than a house - it's the people that love you.  After receiving a B.A. in English and an M.A. in Communications, she finally began putting all of her stories down on paper, finding it most helpful to eat chocolate during this process. In between raising four amazing boys she loves to go on dates with her husband and watch movies late into the night.

Find Taryn at:
Blog link: 
Twitter: @tarynataylor

Sunday, March 17, 2013

JR's Mexican Cornbread

My brother Robert is in the Navy and got to come visit us in Utah for a few days before going to “C” school in California.  The night before he was flying out, we decided to make our traditional southern “home cooked, stick to your ribs, comfort” food.  The menu included Dad’s pinto beans, Deluxe Mac and cheese, collard greens, Mom’s chicken fingers, and JR’s Mexican Cornbread.  So yummy!  Whoever says food does not bring comfort has never had JR’s Mexican Cornbread.  This cornbread was created by my dad and later perfected by my brother Rob!  Dad would be proud!  Enjoy! 

JR's Mexican Cornbread, Mom's chicken fingers, Dad's pinto beans, and collard greens

JR’s Mexican cornbread

3 tbsp. butter
1/4 cup finely chopped, pickled Jalepeno nacho slices
1/2 cup finely chopped onion
1/4 cup finely chopped red bell pepper
2 cloves minced garlic
2 cups yellow corn meal
1 tsp. salt
1 1/2 tbsp. baking powder
2 1/2 cups buttermilk
2 cups shredded cheddar/jack cheese
3 eggs
1/3 and 1/4 cup olive oil (or your favorite cooking oil), separated
2 cups cubed sharp cheddar cheese

Preheat oven to 425 degrees F.  
In a medium skillet, melt butter, then add chopped jalepeno slices, onion, chopped red pepper, and minced garlic.  Saute on medium heat until veggies are soft.  Set aside for later.

In a large bowl, combine corn meal, salt, baking powder, buttermilk, cheddar/jack cheese, eggs, and 1/3 cup oil.  Mix well. Then add the cubed cheddar cheese and sauted veggies.  Stir until mixed completely.

In a cast iron skillet, add in the remaining 1/4 cup of oil.  Heat on top of stove on medium high heat until skillet barely starts to smoke.  Pour cornbread batter into cast iron skillet but do not stir batter into the oil.  Just pour on top of the oil.

Bake in preheated oven for 35 to 40 minutes, or until top is golden.  
Serves 10

Robert and Christine