Reports of my move to Oklahoma in this wonderful column are more than 5 years late. I returned to Colorado in July 2005, where I have remained since. My family was only in Oklahoma for a few, very unhappy, months at the end of my late husband's battle with cancer. He and I planned our return to Colorado together. He asked me to bring his ashes home, so he could spend eternity in the Rockies. So we did, and we're still here. My current bio is here.
I absolutely adore what Anita Miller has to say about A Matter of Trust and The Gift, though. Thank you, Anita!
BOOK GROUPIE: Colorado's Stover and Randall | authors, Colorado, Stover - Life - Colorado Springs Gazette, CO
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You'll find a link to Anita Miller's blog at the end of her column. It's a must-read for readers and writers. Enjoy!
Happy reading!
~Deb
Sunday, April 25, 2010
The Gift goes Digital
I knew it would be available eventually, but didn't know when. The Gift is now available at Barnes & Noble and Amazon for the Kindle. FYI...
Happy Reading!
Happy Reading!
Dinner Party Recipes
I was asked for recipes from a small dinner I had last night for a writer friend, my gentleman friend, and Princess Bonnie. Maggie Mae (my standard poodle) digested every bite we took, of course. The meal was yummy, if I do say so myself.
As an aside, I use only organic, natural ingredients. When I say whipping cream, I mean real whipping cream you make with a mixer --not "Cool Whip." Since I'm allergic to soy and corn, I've learned to return to nature, and use only real food. I'm a firm believer in Michael Pollan's In Defense of Food.
FWIW, just like my novels these recipes emerged from my imagination (or were altered drastically from the original). :)
Pork Loin with Spinach
Ingredients
Serves 4
* 1 large garlic clove, finely chopped
* 1 medium onion, thinly sliced
* 1 teaspoon coarsely chopped fresh rosemary and/or chopped thyme
* 1 tablespoon plus 4 teaspoons olive oil
* 1 3/4 pounds pork tenderloin (about 2)
* 3/4 teaspoon coarse sea salt
* Freshly ground pepper
* 1/2 - 1 pound spinach, washed well (may substitute frozen, if necessary)
* 1 large lemon, scrubbed and sliced
Directions
1. Put olive oil in bottom of large crockpot or Dutch oven (if using oven, preheat to 325).
Place onion slices and some coarse salt in bottom ( henceforth, dish refers to either
crockpot or Dutch oven).
2. Place pork in dish; sprinkle with herbs and seasonings (reserve some salt & pepper).
Layer spinach over pork with garlic and lemon slices. Sprinkle remaining salt & pepper (to
taste) over top. Cover dish.
3. Roast in oven, spooning juices over pork occasionally (unnecessary in crockpot), until
thickest part of pork reaches 155 degrees on an instant-read thermometer. Remove from heat; let rest until pork reaches 160 degrees, about 10 minutes.
4. Meanwhile, prepare bread and quinoa.
I serve spinach and broth over the quinoa, and prepared a flax flatbread.
Flatbread Recipe (make while meat is cooking)
Ingredients:
* 2 cups flax seed meal
* 1 Tablespoon baking powder
* 1 teaspoon sea salt
* 1-2 Tablespoons sugar equivalent from artificial sweetener (I omit)
* 5 beaten eggs
* 1/2 cup water
* 1/3 cup olive oil
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled
parchment paper.
1) Mix dry ingredients well (I use a large whisk for entire process).
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white.
3) Pour batter into pan. Spread it away from the center in roughly a rectangle an inch or
two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
4) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly
browning even more than flax already is (basically, texture of cornbread).
5) Cool and cut into whatever size slices you want. Just cut it with a spatula.
Chocolate Mousse:
Ingredients:
* 1 cup sugar
* 1/2 cup Cocoa powder (pure, not drink mix!!!!)
* 2 cup (1/2 pt.) cold whipping cream (real stuff, not fake!)
*2 teaspoon vanilla extract
Directions:
Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on
medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is
stiff. Spoon into serving dishes.
Refrigerate at least 30 minutes before serving. Garnish if and as desired. Cover and
refrigerate leftover desserts. Four 1/2 cup servings.
As an aside, I use only organic, natural ingredients. When I say whipping cream, I mean real whipping cream you make with a mixer --not "Cool Whip." Since I'm allergic to soy and corn, I've learned to return to nature, and use only real food. I'm a firm believer in Michael Pollan's In Defense of Food.
FWIW, just like my novels these recipes emerged from my imagination (or were altered drastically from the original). :)
Pork Loin with Spinach
Ingredients
Serves 4
* 1 large garlic clove, finely chopped
* 1 medium onion, thinly sliced
* 1 teaspoon coarsely chopped fresh rosemary and/or chopped thyme
* 1 tablespoon plus 4 teaspoons olive oil
* 1 3/4 pounds pork tenderloin (about 2)
* 3/4 teaspoon coarse sea salt
* Freshly ground pepper
* 1/2 - 1 pound spinach, washed well (may substitute frozen, if necessary)
* 1 large lemon, scrubbed and sliced
Directions
1. Put olive oil in bottom of large crockpot or Dutch oven (if using oven, preheat to 325).
Place onion slices and some coarse salt in bottom ( henceforth, dish refers to either
crockpot or Dutch oven).
2. Place pork in dish; sprinkle with herbs and seasonings (reserve some salt & pepper).
Layer spinach over pork with garlic and lemon slices. Sprinkle remaining salt & pepper (to
taste) over top. Cover dish.
3. Roast in oven, spooning juices over pork occasionally (unnecessary in crockpot), until
thickest part of pork reaches 155 degrees on an instant-read thermometer. Remove from heat; let rest until pork reaches 160 degrees, about 10 minutes.
4. Meanwhile, prepare bread and quinoa.
I serve spinach and broth over the quinoa, and prepared a flax flatbread.
Flatbread Recipe (make while meat is cooking)
Ingredients:
* 2 cups flax seed meal
* 1 Tablespoon baking powder
* 1 teaspoon sea salt
* 1-2 Tablespoons sugar equivalent from artificial sweetener (I omit)
* 5 beaten eggs
* 1/2 cup water
* 1/3 cup olive oil
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled
parchment paper.
1) Mix dry ingredients well (I use a large whisk for entire process).
2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white.
3) Pour batter into pan. Spread it away from the center in roughly a rectangle an inch or
two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
4) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly
browning even more than flax already is (basically, texture of cornbread).
5) Cool and cut into whatever size slices you want. Just cut it with a spatula.
Chocolate Mousse:
Ingredients:
* 1 cup sugar
* 1/2 cup Cocoa powder (pure, not drink mix!!!!)
* 2 cup (1/2 pt.) cold whipping cream (real stuff, not fake!)
*2 teaspoon vanilla extract
Directions:
Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on
medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is
stiff. Spoon into serving dishes.
Refrigerate at least 30 minutes before serving. Garnish if and as desired. Cover and
refrigerate leftover desserts. Four 1/2 cup servings.
Saturday, April 24, 2010
Springtime in the Rockies
http://debstover.blogspot.com/
Spring showers at 7,436' above sea level are often white. In fact, I remember many Mother's Days spent with snow. The tomato seedlings are still inside, but the lettuce and peas don't mind germinating beneath the snow, thank goodness. I'll bet the bears wish they had waited a couple of weeks longer before leaving their caves this year, though.
View from my front door at 6:20 AM, April 24th, 2010
View from my office, 6:21 AM, April 24th, 2010
I console myself with the reminder that summers at altitude are wonderful, though entirely too short.
Looks like good writing weather. And reading...
Happy spring, wherever you are!
~Deb
Spring showers at 7,436' above sea level are often white. In fact, I remember many Mother's Days spent with snow. The tomato seedlings are still inside, but the lettuce and peas don't mind germinating beneath the snow, thank goodness. I'll bet the bears wish they had waited a couple of weeks longer before leaving their caves this year, though.
View from my front door at 6:20 AM, April 24th, 2010
View from my office, 6:21 AM, April 24th, 2010
I console myself with the reminder that summers at altitude are wonderful, though entirely too short.
Looks like good writing weather. And reading...
Happy spring, wherever you are!
~Deb
Thursday, April 22, 2010
The Goddess of Fried Okra
I loved this book! Pea O'Brien is warm, witty, charming, loyal to a fault, and downright irreverent as needed. Her journey often moved me to tears, but equally as often made my heart sing with hope. Jean Brashear has created a memorable tale that will stay with me. I highly recommend THE GODDESS OF FRIED OKRA.
Wednesday, April 21, 2010
Memories
Last week, April 15th, was my birthday. It was also the 5th anniversary of the day my late husband and I learned his cancer was terminal. However, it was his birthday, six days later, that was the hardest day of my life. It was his 50th--what he called the 33rd anniversary of his 18th birthday--and I knew the entire time I prepared his favorite cherry crisp and decorated his hospital room, that it would be his very last birthday. Family came, friends sent cards and balloon bouquets. We were together, and the memories still bring tears, but they also bring the joy of almost 30 years together.
One thing I've learned over the last five years is that it's impossible to feel joy unless you also accept the pain. Memories come both ways, and to enjoy the happy ones, we have to welcome the ones that bring tears as well.
Next month, on May 22nd, the family will gather again to celebrate our granddaughter's very first birthday. Somehow, I suspect Dave will be giving Annabella a thumbs-up, and find some way to teach her some kind of mischief....
Love,
Deb
April 21st, 2005
One thing I've learned over the last five years is that it's impossible to feel joy unless you also accept the pain. Memories come both ways, and to enjoy the happy ones, we have to welcome the ones that bring tears as well.
Next month, on May 22nd, the family will gather again to celebrate our granddaughter's very first birthday. Somehow, I suspect Dave will be giving Annabella a thumbs-up, and find some way to teach her some kind of mischief....
Love,
Deb
April 21st, 2005
Monday, April 5, 2010
Library Events
Please join me at two Colorado libraries this coming weekend, where many authors will be available to chat with readers, and discuss our work. I will be signing copies of The Gift as well.
Saturday, April 10, 2010
1:30 PM - 6:00 PM
Pikes Peak Library District Presents
Mountain of Authors
http://ppld.org/blogs/PDFs/MountainOfAuthors2010.pdf
5550 N. Union Blvd.
Colorado Springs, Colorado 80918
East Community/Conference Rooms I & II
http://library.ppld.org/aboutyourlibrary/HoursLocations/east.asp
Saturday, April 11th, 2010
1:00 PM - 3:00 PM
Author Reception
http://www.ci.englewood.co.us/Index.aspx?page=972
Englewood Public Library
http://www.ci.englewood.co.us/Index.aspx?page=851
1000 Englewood Parkway
First Floor of the Englewood Civic Center
Englewood, CO 80110
Happy reading!
~Deb
www.debstover.com
Saturday, April 10, 2010
1:30 PM - 6:00 PM
Pikes Peak Library District Presents
Mountain of Authors
http://ppld.org/blogs/PDFs/MountainOfAuthors2010.pdf
5550 N. Union Blvd.
Colorado Springs, Colorado 80918
East Community/Conference Rooms I & II
http://library.ppld.org/aboutyourlibrary/HoursLocations/east.asp
Saturday, April 11th, 2010
1:00 PM - 3:00 PM
Author Reception
http://www.ci.englewood.co.us/Index.aspx?page=972
Englewood Public Library
http://www.ci.englewood.co.us/Index.aspx?page=851
1000 Englewood Parkway
First Floor of the Englewood Civic Center
Englewood, CO 80110
Happy reading!
~Deb
www.debstover.com
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