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, Stardate 01.12.2009
Just read this great article on the New York Times online:
The 11 Best Foods You Aren’t Eating
Go ahead and read it, it’s not long. I’ll wait here until you come back.
I have to say, I’m very heartened by some of the foods on the list. I already eat some of them, although some I don’t like.
For instance, I really don’t care for beets. I mean, really. They’re up there with turnips for me. Just not tasty.
Cabbage and Swiss chard, on the other hand, I eat a lot thanks to the organic co-op we belong to. Our weekly veggie baskets usually have one or the other or both almost the entire year.
Cabbage I love to chop thinly and stir into soups. It adds body to the soup and the cooking gets rid of the more harsh odor of the raw deal.
As a kid, we had them mixed with mayo and a little soy sauce in an Asian-style slaw, but I didn’t care for it too much. (I know it sounds weird, but I grew up with stuff like that.)
Swiss chard is great for those sauté pasta sauces. I chop and stir fry the entire bundle of stalks with garlic and some type of meat like chicken or shrimp and then add maybe marsala wine and a little tomato paste, or red wine, or balsamic vinegar, or just parmesan cheese. Then I toss the pasta with the sauce and I have a low-fat, veggie-rich pasta.
This year, I also discovered I like fresh pumpkin when I started cooking with it versus just eating it in desserts. I made pumpkin soup with Gruyere cheese (Williams-Sonoma cookbook) and that was fantastic, besides being rich in fiber. The key to a good pumpkin soup was in using homemade chicken stock, which was super easy/fast with chicken bones and a pressure cooker I bought on Amazon.com.
Plus pumpkin is so cheap and roasting is way easy, and I just froze the roasted flesh until I wanted to make soup again or maybe use it in a dessert.
Blueberries I like, but they’re a bit expensive, so I don’t eat them much.
How about you? What did you think of the article?
Just read this great article on the New York Times online:
The 11 Best Foods You Aren’t Eating
Go ahead and read it, it’s not long. I’ll wait here until you come back.
I have to say, I’m very heartened by some of the foods on the list. I already eat some of them, although some I don’t like.
For instance, I really don’t care for beets. I mean, really. They’re up there with turnips for me. Just not tasty.
Cabbage and Swiss chard, on the other hand, I eat a lot thanks to the organic co-op we belong to. Our weekly veggie baskets usually have one or the other or both almost the entire year.
Cabbage I love to chop thinly and stir into soups. It adds body to the soup and the cooking gets rid of the more harsh odor of the raw deal.
As a kid, we had them mixed with mayo and a little soy sauce in an Asian-style slaw, but I didn’t care for it too much. (I know it sounds weird, but I grew up with stuff like that.)
Swiss chard is great for those sauté pasta sauces. I chop and stir fry the entire bundle of stalks with garlic and some type of meat like chicken or shrimp and then add maybe marsala wine and a little tomato paste, or red wine, or balsamic vinegar, or just parmesan cheese. Then I toss the pasta with the sauce and I have a low-fat, veggie-rich pasta.
This year, I also discovered I like fresh pumpkin when I started cooking with it versus just eating it in desserts. I made pumpkin soup with Gruyere cheese (Williams-Sonoma cookbook) and that was fantastic, besides being rich in fiber. The key to a good pumpkin soup was in using homemade chicken stock, which was super easy/fast with chicken bones and a pressure cooker I bought on Amazon.com.
Plus pumpkin is so cheap and roasting is way easy, and I just froze the roasted flesh until I wanted to make soup again or maybe use it in a dessert.
Blueberries I like, but they’re a bit expensive, so I don’t eat them much.
How about you? What did you think of the article?
Comments
So, where do the two HUGE pieces of chocolate birthday cake fit in?? YIKES
Problem for me is some of the foods suggested I can't eat due to my thyroid. Cabbage and swiss chard, supposedly reduce thyroid production and now that I'm only down to half of one, can't make it work harder than it already is. Tho I'm very fond of American cole slaw!
I'll pass on the beets and sardines, blech!
And sardines--eee. No thank you.
But all the rest, I like and probably eat when I can. It's hard to find pumpkin seeds here at certain times of the year. I love cabbage in many forms. Love summer slaw, in soups, as a wrap for meatballs, etc. Oh, yeah!
I buy blueberries frozen and throw them into cereal, salads or yogurt.
Anyway, more food. Wow.
Is there a club we can join on Facebook called Women Against Beets?
Winnie, I totally didn't know that about cabbage and chard!
Crystal, my beet-hating fellow goddess, that's why we're friends, babe!
Camy
My diverticulitis keeps me away from pumpkin seeds.
I love cabbage but it makes me toot if I eat too much. Napa is great in when wilted at the last minutes in stir fries.
Pomegranites - they are a fave and I try to get the juice once a month - it's pricey and never seems to be on sale. I found a pomegranite cereal that is filled with fiber and it is not bad.
Sardines - the canned ones are okay but when i really crave them I get them fresh at the asian market and grill them.
Camy
For butternut squash, I like to roast it with a little butter and brown sugar.
Camy