Playing Catch-Up

Posted Fri, 07/27/12


I was incredibly busy during June and for most of July, which my lack of blog posts likely indicates. Two of my fiction novels were released within ten days of each other, both written under my literary pseudonym of Deidre Dalton: Bloodfrost (book one in the Bloodline Trilogy) and Enthrallment (book four in the Collective Obsessions Saga).


Prepping one book for release is rather time-consuming, aside from the actual writing thereof. Some of the mundane details include working with editors, deciding and/or approving cover design, selection and presentation of book excerpts, press packages, along with alerts on all the various forms of social media. Therefore, readying two books at the same time was a night-and-day journey for nearly three weeks, after which I was understandably exhausted in both body and mind. Hopefully, I'll get a bit of rest before the next novel is released in October (The Keeper's Journal).


But never fear. During the long haul, I didn't give up my sporadic experiments in the kitchen. One of my new recipes includes Shrimp & Scallop Fettuccine, and a new photo for the old recipe Pigs-in-a-Blanket.


Shrimp & Scallop Fettuccine


Shrimp & Scallop Fettuccine

1/2 LB fettuccine pasta (8 oz.)

2 dozen medium-sized shrimp, cleaned & deveined

16 to 18 bay scallops

1 TBS garlic, minced

1 TBS butter

1 TBS olive oil

1 C half & half (sub with cream or milk)

2 or 3 TBS parmesan cheese

1 TBS fresh parsley, chopped

Salt & black pepper to taste


Cook fettuccine pasta in a pot of boiling water according to package directions; drain. Peel, clean and devein shrimp. In a skillet, melt together butter and olive oil. Over medium heat, sauté shrimp and scallops for about three minutes, stirring frequently. Pour in the half & half. Stir. Add parmesan cheese one tablespoon at a time, stirring constantly. Mix in parsley; and then add salt and black pepper to taste. Stir until sauce thickens slightly. Add cooked fettuccine pasta; toss to coat. Serve.




2 C Bisquick Baking Mix or Jiffy Baking Mix

1/2 C cold milk

12 hot dogs (beef or chicken/pork)

2 TBS melted butter


Stir Bisquick or Jiffy and milk together. Knead on a floured surface and pat into a 12-inch square. Cut into twelve (4 x 3-inch) pieces. Wrap each rectangle around a hotdog. Pinch to seal. Brush with melted butter. Bake at 325-degrees F for ten minutes, or until crust turns slightly golden. Serve.

My latest food fetish? Oikos yogurt (blueberry and vanilla flavors) with crushed granola. I love the thicker consistency of Oikos yogurt, which also seems to be less sweet than other brand names. While salty snacks are still my first choice, a small bit of yogurt in the afternoon isn't too bad, either.


*Related Blog Post: Pig Blankets (08/21/04).


Blog Tags: Food Photos


Blog Tag Tags: Appetizers; Food Photos; Pasta; Seafood; Snacks  Send a comment about this blog entrySend Comment >