I worked on my first Kickstarter and it got approved! It’s for the Special Edition Hardcover of Lady Wynwood’s Spies, volume 1: Archer and the release of Lady Wynwood’s Spies, volume 7: Spinster. I contacted my graphic designer about the Special Edition Hardcover of vol. 1: Archer—it’s going to be SO beautiful! The Kickstarter focuses on the Special Edition Hardcover, but it’ll also include vol. 7: Spinster so that it’ll sort of be like a launch day for vol. 7, too. A third special thing that’ll be in the Kickstarter is Special Edition Paperbacks of all the books in the series. They won’t be available in stores, just in the Kickstarter (and later, from my website, and also in my Patreon book box tiers if I decide to do them). The Kickstarter is not live yet, but you can follow it to be alerted when it has launched. (You may need to create a free Kickstarter account.) Follow Camy’s Kickstarter
Captain's Log, Supplemental
My husband and I joined a local organic produce co-op, also called a CSA (community-supported agriculture program) that delivers a huge basket of fresh organic veggies every week. We’re loving it—the produce is so much better and cheaper than the supermarket.
We don’t get to choose what vegetables we get, and I ended up with six leeks. I made clam chowder one night, but couldn’t figure out what to do with the other leeks (we weren’t partial to leek and potato soup, although I did half-heartedly suggest it).
Then I hit on the idea to make Chinese scallion pancakes, but using the leeks instead of green onions. I’d never made scallion pancakes before, but my husband and I love them when we get them from Chinese restaurants.
I found this recipe and decided to try it.
They turned out REALLY GOOD! I made them thin and used a little less oil than the Chinese restaurants use (they pour it on), and while they weren’t quite as good, they were close. Captain Caffeine and I just kept snarfing them up as soon as they came out of the pan. It was a filling but not very balanced dinner that night.
Raw dough, rolled up and cut into pieces, ready for rolling out into rounds
Me rolling out the pancakes
Raw pancakes ready to be fried
Frying them in the cast iron skillet
Snickers, naturally, scrounging for crumbs
My husband and I joined a local organic produce co-op, also called a CSA (community-supported agriculture program) that delivers a huge basket of fresh organic veggies every week. We’re loving it—the produce is so much better and cheaper than the supermarket.
We don’t get to choose what vegetables we get, and I ended up with six leeks. I made clam chowder one night, but couldn’t figure out what to do with the other leeks (we weren’t partial to leek and potato soup, although I did half-heartedly suggest it).
Then I hit on the idea to make Chinese scallion pancakes, but using the leeks instead of green onions. I’d never made scallion pancakes before, but my husband and I love them when we get them from Chinese restaurants.
I found this recipe and decided to try it.
They turned out REALLY GOOD! I made them thin and used a little less oil than the Chinese restaurants use (they pour it on), and while they weren’t quite as good, they were close. Captain Caffeine and I just kept snarfing them up as soon as they came out of the pan. It was a filling but not very balanced dinner that night.
Raw dough, rolled up and cut into pieces, ready for rolling out into rounds
Me rolling out the pancakes
Raw pancakes ready to be fried
Frying them in the cast iron skillet
Snickers, naturally, scrounging for crumbs
Comments
Snickers looks so cute and pitiful waiting for crumbs. lRayley does the exact same thing though. I think he can actually hear them falling through the air because he's always there by the time they hit the floor. lol.
These do look yummy. Since they're pancakes, do you put onion syrup on them? Garlic syrup? (I'm just kidding, you know...)
Thanks for the photos and the link to the recipe!
By the way I am loving reading Sushi for One? with the Zondervan Breakfast Club! Awesome. Can't wait to get your book!