Thursday, December 19, 2019

Award Eligibility 2019

Fiction





Poetry


Wednesday, December 11, 2019

Giftmas 2019

It is that time of year again when days and weeks just seem to fly by even though you have about a million things to do.

And yet, today I'd ask you to slow down just a little, maybe actually enjoy this time of eggnog (here's a vegan version for you) and stories and people coming together to celebrate the end of one year and the beginning of a new one. Many of you reading this will have ever wondered where you might sleep tonight, whether you'll be safe, let alone comfortable and warm. I don't want to make you feel guilty about that, but I do want to give you a way to give people less fortunate than yourself one less worry: I want to ask you to give someone a meal.

Each year, Rhonda Parrish organizes this Fundraiser to help the Edmonton Food Bank provide meals for people that need it. If you can, donate. Why? Because
$1 buys 3 meals 
and that's Canadian, so if you're hailing from elsewhere, you might be able to give even more with just a very small donation. So do it. It's one buck. You're used to paying more for coffee.

There's also a Snowman Drawing Contest that goes hand in hand with the Fundraiser (and I'm sure you can do better than me) and a Rafflecopter. So take a few moments in this busiest of seasons. It will make a huge difference for someone, I promise you.





Thank you for donating!
 

Saturday, April 20, 2019

Hessian Green Sauce (Vegan)

Let me share some traditional German food with you, or at least the recipe. Legend has it that the version prepared in Frankfurt was Goethe's favorite dish. While a legend is probably all that is, it's still delicious, and who knows, maybe it does inspire some Knabenmorgenblütenträume for you.

Traditionally, seven kinds of herbs go into this:

parsley
sorrel
chives
salad burnet
borage
dill
melissa (this one is optional and some recipes don't even include it)

Depending on where you live, you might not be able to find all these herbs, but that's okay. Parsley, chives, and dill should work for a minimalist version, though I suggest you add some lemon juice to mimic the sorrel's acidity. You can also use frozen herbs in a pinch; obviously fresh herbs will give you the most aromatic result. Oh, I have no idea how much precisely you should use of each herb, I had about 150 g total, though if you use frozen, you'll want more to get enough flavor.

You will also need:

750 ml (25 oz) soy yogurt, unsweetened
1 - 2 tablespoons Dijon mustard
1 - 2 perfect avocados (or use tofu instead, about 1 - 2 cups, diced)
1 - 2 teaspoons soy sauce
salt and pepper to taste

Potatoes

Chop all the herbs finely. Chop your avocados or tofu and the other ingredients, mix well. Traditionally, this is eaten with boiled potatoes, as you can see I dared bake mine in the oven with some herbs, salt and pepper.

Enjoy!

Wednesday, January 30, 2019

Eligibility Post 2018

My eligible works first published in 2018 are:

Short stories:

Poems: