Thursday, May 8, 2014

A Recipe from Echo of Heartbreak, A Recipe for Life

Dear Gentle Readers,
When I was looking for recipes for this short story, I went to the Family Scrapbook/Cookbook I made for members of my family as a Christmas present one year.  I included photos of my parents before they were married, their wedding pictures, and photos of us as children on holidays and other special moments.  That was the easy part.  Prying my mother's wonderful recipes from her lips, even when she was very old and ill and not cooking anymore, was quite a job.  She hardly ever wrote down a recipe, and never EVER gave anyone any of her recipes correctly.  She was the kitchen goddess, and didn't want any competition.  Finally, she agreed, but didn't want her recipes given to anyone until she  was dead.  

Echo of Heartbreak, A Recipe for Life, is a short story in the form of a letter from a very ill mother to her unborn daughter.  It also includes life hints and recipes, like this one.


6 c. sliced raw potatoes 2 2/ 3 c. whole milk 3 Tbsp. butter 2 tsp. salt 1 pinch white pepper 1 medium onion, diced 2 Tbsp. finely chopped parsley 1 c. cubed cooked ham or crisp, crumbled bacon (optional) Put potatoes and onion in large saucepan and barely cover with water.   Add salt.   Cover tightly and heat to boiling; reduce heat and simmer for 10 minutes, or until the potatoes are tender.   Add butter and enough milk to give the soup the desired thickness you want it to have. Add ham or bacon if desired.   Reheat to scalding.  Stir thoroughly.   Remove from heat and add the chopped parsley.   Serve.

Excellent!  Good the day you make it, even better the next day.
Have a great week.


and I am running a ninety-nine cent sale May 9 through the wee hours of May 12 as a special Mothers' Day promotion.  Do you see why I am a publisher's nightmare client?  Do not buy now!  Wait for the sale.

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