My Patreon will launch in 1 week! I took all the results of the poll and I have hopefully created fun and appealing tiers. About my Patreon: I'm trying something new for the next 6-7 months. If it works, I'll continue, but if I end up not liking it, I'll stop it in September or October. I will be starting a monthly subscription membership on a new Patreon account. I will be posting the chapters of my current book ( Lady Wynwood’s Spies, volume 7 ) so you can read ahead of when the ebook will be edited and published. My current plan is to post 1-2 chapters weekly. One reason I’m switching things up is that I want to get closer to my readers and build a tighter, more intimate community with you. You can comment on each chapter of my book, give a reaction, ask a question, or even correct mistakes. My books will become a dialogue with you. If you subscribe to my Patreon, you'll be charged monthly and have access to all the benefits for the tier you subscribe to. The
I made Regency-era White Soup again, this time an easier way than the original 1811 recipe . It is almost nothing like the elegant cream soup Mr. Darcy would have been used to—it turned out more like a hearty blonde stew. However, I thought it was very tasty. 1 package of beef neck (1 pound) and 1 (cooked) chicken carcass or equivalent (cooked) chicken bones OR 1 quart beef stock and 1 quart chicken stock 2.5 pounds raw chicken (I used thighs) 1/2 pound bacon, chopped 1/4 - 1/2 pound rice (the original recipe called for 1/4 pound, but I added extra rice to make it more hearty) 2 anchovy fillets, minced 5-6 peppercorns 2 Tb minced fresh basil 1 teaspoon of dried thyme 1 large onion, diced 1 bunch of celery, chopped (Optional) 2-3 cups of chopped veggies, whatever you have in the fridge. I added 2 cups of chopped kale 1/4 - 1/2 pound raw almonds, pounded fine (I used a Ziplock bag and my meat pounder, and I ended up putting 1/2 pound in, but the original recipe only had 1