Honey Moon, 2013. Photo Credit: Stephen Rahn
Today is a very special day–the amazing combo of Friday the 13th AND a full moon. Not just any full moon– a “honey moon.” This kind of moon derives its name from the golden color, a result of the full moon very close to the summer solstice.
Don’t miss it, but if you do, the next time a honey moon occurs on a June Friday the 13th will be 2098!
Until Monday and wishing you a perfect viewing of the honey moon,
Ann
I’m a guest at Tawny Weber’s Quick Six Blog. Stop by and learn some new things about me. Let me learn about you, too, by posting a comment–any time after 6 am Pacific Standard Time.
Your comment automatically enters you in the drawing for a free, autographed book!! Here’s the link: http://tawnyweber.com/quick-six-with-ann-roth-2/
Until Monday, and looking forward to seeing you there,
Ann
I love to bake, even in warm weather. I made this last week and I’m still lickin’ my lips over it. If you love chocolate, add it to your must try list. And let me know how you like it.
The cookie
3 cups flour
1 tsp baking powder
1/2 tsp salt
2 eggs
1/2 tsp vanilla
The fudge
12 ounces chocolate chips
8 ounces cream cheese cut into chunks
2/3 cup evaporated milk
1- 1/2 cup sugar
1/2 cup butter
Preheat oven to 375 degrees. Flour and grease a a 9 x 12 pan
In the top of a double boiler over water, melt chocolate chips, cream cheese and milk. Set aside to cool slightly. Cream together sugar, butter, eggs, flour, salt and baking powder. Divide dough in half. Spread half evenly over bottom of pan. Gently spread chocolate mixture over dough. Sprinkle remaining dough on top, pressing lightly.
Bake approximately 30 minutes or until done.
Yum! Happy eating and until Monday,
Ann
‘Tis the season of sea turtle nesting here in Florida. From sunset to sunrise, beaches must be cleared of chairs and toys. At night, all windows facing the sea must either keep the lights off or pull the blinds and curtains.
Meanwhile, turtle enthusiasts keep watch for turtle nests. Each nest is marked with a sign and surrounded with yellow Keep Out tape. Viewing a nest is exciting. I’ve never been around to see the hatchlings, but I’ve sure watching them emerge must be amazing.
Finding and marking the nests, then keeping an eye on them takes love, devotion, and above all, patience.
Just like writing. Patience is key! Learning the craft takes years, and I should know. Despite being a mutli-published author, I’m still learning the craft. The process of turning a germ of an idea into a full-fledged story with unforgettable characters takes time, care and incredible patience. And a strong does of passion, to fuel the process.
On that note, I think I’ll get back to my current work-in-process–slowly and patiently, because that’s how I get to the good stuff. 🙂
Until Monday, and wishing you a fabulous weekend packed with the good stuff,
Ann
Teriyaki Flank Steak
It’s time to fire up the barbeque grill. But this favorite of mine tastes great even when broiled in the oven. For the most flavorful results, marinate for 24 hours before cooking. You’ll need at least one good piece of flank steak, but this recipe makes enough marinade for two. Trust me, it tastes so good you’ll want to cook two. 🙂
Sauce:
1/4 cup soy sauce
3 Tbsp honey
3 Tbsp apple cider vinegar
1 1/2 tsp garlic powder
3/4 cup salad oil
1 finely chopped green onion
Mix in a 9 x 13 pan.
Score two flank steaks lightly with a knife. Place in the sauce. Turn over to coat both sides. Cover with plastic wrap–otherwise, the sauce smells up the entire fridge. 😉 Refrigerate for 24 hours. Turn several times so that both sides become thoroughly marinated. (I usually start marinating in the early evening, then flip the meat over before I go to bed. Flip again in the morning, and again a few hours before cooking.)
Toss the sauce and grill or broil five the meat minutes on each side, or until done enough to suit your tastes. If you’re like me, you’ll be drooling all the while. Slice at an angle and serve.
Until Monday, and wishing you a weekend of happy eating,
Ann
Seattle Arboretum, Japanese Gardens
Here in Seattle, we’re having perfect weather– brilliant, blue skies, with temperatures in the mid 80s. It won’t last, and is in fact due to end today, but this entire week has been amazing.
I have the worst case of Spring Fever…Which makes it kinds hard to settle down and work.
Between the seductive devil on one shoulder sweet-talking me with a sly, “Forget about work, Ann–let’s go out and play. You know you want to,” and the angel on the other whispering in a voice sure to attract the attention of my conscience, “You have goals and deadlines, Ann, and as a responsible adult, you really ought focus on your work,” deciding which one to listen to has been a real struggle.
Then I figured out how to satisfy both my devil and my angel and enjoy myself in the process. How? By carefully balancing work and play. I’ve been working until lunch, then spending a few hours outside, then writing for a few more hours. Successfully avoiding both feeling guilty for slacking off and feeling deprived for missing the gorgeous weather has been great.
To share your thoughts about this, click on leave a reply.
Until Monday, and wishing you a weekend filled with balance and joy,
Ann
Yep, you read right. Voracious. Tasting. I attended this event last night–Seattle’s fifth annual– and what a treat! So much good food and drink, and so many new things to sample and enjoy.
I had such a terrific time. I just might incorporate the experience, or pieces of it, into a future story. Food, drink and romance? They do seem to go together. 🙂 But what if something goes drastically wrong, and what’s supposed to be an enjoyable evening turns into a total fiasco? Ooh… My creative juices are definitely stirring. I’ll let you know if anything comes of this, although it could be awhile.
Until Monday and wishing you a Fantastic Friday filled with good food and drink and friends and family,
Ann
Due to family stuff (nothing serious!) I’m taking today off. I’ll be back Monday.
Until Monday, and enjoy the weekend,
Ann
Experts say that we Americans work too hard, rarely taking a full day off. I’m one of them. Speaking strictly for myself, I love what I do and for me work is fun. I usually work for at least a few hours Saturday and Sunday.
Now and then, though, I take the entire weekend off. That’s what I’m doing that this weekend. I’ll be taking walks, enjoying the flowers and sweet scent of spring and hanging out with family and friends. I’ll might spend time in the garden and I know I’ll go out for dinner. No matter what I do, I plan to thoroughly enjoy myself without a speck of guilt for not sitting at the computer. I know that on Monday, I’ll come back to my desk refreshed and ready to work hard.
Are you working this weekend? If so, take some time away, even and an hour or two. You deserve it.
Whatever you do, enjoy!
Until Monday,
Ann
It’s Friday! Seems like the perfect day for a recipe. This halibut dish is scrumptious, and so easy to make. I wish I knew where I got it so that I could give the person who created it the credit they deserve. Unfortunately, I have no idea.
Halibut Cheeks and Vermouth
Halibut cheeks are the sweetest part of the already sweet halibut (see image above), with a firm, flaky texture.
Melt butter in pre-heated sauté pan. Add the vermouth and lemon juice. Add halibut, salt, pepper and dill, and sauté for about 1 minute. Turn the fish, reduce heat to low and cover. Cook for a total cooking time of 2-3 minutes per inch of thickness of the fish, but check the fish often, as overcooked halibut is dry and stringy. Cook until flaky and tender.
Yum!
Until Monday, and wishing you a fantabulous weekend,
Ann