The Lion is Roaring!

it's the update newsletter

You know the expression March comes in like a lion and goes out like a lamb? Well, this March the wind has roared through town taking out trees and throwing stuff everywhere. Despite this, I’ve been more like a hibernating bear. I’m ready for April.

March is still roaring!

Writing Front

I’m still in edit mode. I had to push my deadline. The more I edit and update–the more I need to … edit and update. It’s a larger ripple than I expected. I’m currently rewriting an entire chapter toward the end. The concept is the same, but details have changed. Lumps of text need to be removed. I hope to be done by the end of the month though.

Art Front

I have a few styles that I love, but I’m working on developing one that’s more commercial – that I also love. I’ve found less detailed work sells better. It won’t keep me from making the pieces that take days or weeks to make because they do sell, just not as often. And I find that it doesn’t matter how long it takes to make something – a few hours or a month, it’s joyful when something sells.

I’ve been taking my love of puns and combining that with this new style. Here are a few examples.

AND I’ve also just finished my Easter art! 🙂

They are all for sale at my RedBubble and Zazzle shops.

Happy St. Patrick’s Day!

I wishing you all the luck o’ the Irish today. I’m sharing with you a recipe from one of my cookbooks: Afternoon Coffee & Crêpes. It’s my play on Afternoon Tea & Cookies.

Steak and Stout Stuffed Crêpes

• 1 batch savory crêpes (use your favorite crepe recipe)

• 2 lbs. round steak, cut into bite-sized cubes or strips

• 2 tablespoons all-purpose flour

• 8 slices bacon, finely chopped

• butter as needed

• 2 sweet onions, finely chopped

• 16 oz. sliced button mushrooms

• 12 oz. Irish stout beer (you can use beef broth if you prefer)

• 1 tablespoon chopped fresh parsley

• 1 teaspoon packed brown sugar

• chopped fresh parsley for garnish

Dust steak with flour. Set aside. Heat a large saucepan over medium heat. Add bacon and sauté until almost cooked. Add floured steak and sauté until browned on all sides. Transfer steak and bacon to a plate. Add butter to the pan if needed, then add onions and mushrooms. Sauté 5 minutes. Stir in beer, parsley, and brown sugar. Cook, stirring frequently, until liquid reduces and mushrooms are tender. Return steak and bacon to pan to reheat.

To serve, for each crêpe: Spoon beef mixture down the center of the crêpe. Fold crêpe. Drizzle some of the gravy over the top, then sprinkle with fresh parsley.