Nancy's Notes From Florida

A Bad Hair Day Cookbook – Cover Reveal

September 13, 2019

I am excited to share the cover for A Bad Hair Day Cookbook: Recipes from Nancy J. Cohen’s Cozy Mystery Series. Since I’m a foodie, I had fun working on this cookbook while exploring new recipes and experimenting in the kitchen. I love to talk about food and post photos of the dishes I’ve made, and now I can share this interest with you. Let’s get cooking!

A Bad Hair Day Cookbook

Release Date: November 19, 2019
Digital ISBN: 978-0-9997932-4-4, Orange Grove Press, $4.99
Print ISBN 13: 978-0-9997932-5-1, Orange Grove Press, $15.99
Cover Design by Boulevard Photografica
Digital Layout by www.formatting4U.com

Are you having a bad hair day? Whip out your whisk, snatch up your spoon, and prepare your palate. Inside the pages of this cookbook are recipes that will bring you good cheer.

Enjoy 160+ tasty recipes from Nancy J. Cohen’s popular Bad Hair Day cozy mystery series. Included are excerpts, cooking tips, and anecdotes written by hairstylist and savvy sleuth Marla Vail. From appetizers to desserts, Marla offers cooking tips and tricks along with commentary about the dishes she prepares for her family. Whether you’re a skilled cook or an eager novice, this cookbook will unravel the mystery of cooking. Put on your apron and plan to make some killer recipes! Bonuses Include:

• Meet the Sleuth
• Introduction by Marla Vail
• Cooking Tips
• Excerpts from Series Titles
• Themed Menu Suggestions
• “A Sabbath Dinner” by Nancy’s Mother

For home cooks, food lovers, mystery fans, and cookbook collectors.

Being an empty nester for over a decade, I got out of the habit of cooking and my husband and I eat out all the time. Reading through this cookbook has revived my interest in getting back in the kitchen.” Rhonda Gilliland, Author and Editor of the Cooked to Death Series

“Fans of Nancy Cohen’s prior books already know that her Bad Hair Day series of cozy mysteries are compelling reads, but A Bad Hair Day Cookbook offers something different in presenting recipes by ‘Marla Vail’, the fictional Florida hairstylist and salon owner whose exploits power Cohen’s Bad Hair Day series.These recipes are anything but fictional, however. They not only supplement the series with a fun nonfiction twist, but emphasize Nancy J. Cohen’s original creations (along with recipes from friends and family), designed for busy cooks who may not be out solving crimes, but whose time is equally challenged.” Diane Donovan, Midwest Book Review

“Mysteries and cookbooks belong side by side on readers’ shelves. After untimely death unleashes chaos in fiction, recipe rituals, meal routines, and dining etiquette offer a semblance of civility to restore balance. A Bad Hair Day Cookbook serves up both food and justice.” Christine A. Jackson, Ph.D., Author of Myth and Ritual in Women’s Detective Fiction

PRE-ORDER NOW! Watch for the Print Edition coming soon to add to your Holiday Gift Bags.

Kindle | Nook | Kobo | Apple

Add to Goodreads

Are you on the hunt for new recipes? A BAD HAIR DAY COOKBOOK by Nancy J. Cohen is now available for preorder! #recipes #cookbook Share on X

 



• Posted in Blog • Tags: , , , , , , |  4 Comments


New Book Release Dates

September 9, 2019

I have release dates for my next two books. A Bad Hair Day Cookbook will debut on November 19, 2019, and Easter Hair Hunt will arrive on March 10, 2020.

New Release

First, a bit of news – I am excited to share that my blog is #29 in the Top 40 Florida Blogs from Feedspot. Isn’t that awesome? Go here to see the list: https://blog.feedspot.com/florida_blogs/

Back to the launch dates. Why so far away? Because launching a book takes more than polishing your manuscript to perfection. It means soliciting reviewers and giving them time to read the book. It means planning a book launch party, writing blog posts, scheduling a virtual book tour, creating memes, reserving ads, ordering print materials, and much more. A lot of work and time goes into marketing a new book. This is also the reason to allow some space between releases. After a book is launched, you still need to promote it on social media, continue your guest blogs and in-person speaking engagements, collect and post reviews. You might run a sale on a backlist title or offer a giveaway. So it’s wise to allow for some breathing space between book release dates.

A Bad Hair Day Cookbook will be ready for pre-order soon, and I’ll be sharing the awesome cover with you in an upcoming post. This would be a great gift for your holiday gift bags, and remember to order one for yourself as well.

Be sure to follow me at BookBub or Amazon to be notified when my pre-orders become available: https://www.bookbub.com/authors/nancy-j-cohen  and/or https://www.amazon.com/author/nancyjcohen

I will have a limited supply of digital review copies for the cookbook. Please notify me if you have any interest in being added to my list of potential reviewers. I ask for reviews to be posted on Amazon, plus BN, Apple, and/or Goodreads. Spotlights are also welcome on your blog site, in which case I’ll send you an info sheet alone. If you’ve reviewed my books before, you’ll get priority. Please add these release dates to your calendars.

Author Nancy J. Cohen announces the release dates for her next two books. #newrelease Share on X

GIVEAWAY

Booklovers Bench

ENTER HERE for a chance to win a free book from the Prize Vault at Booklover’s Bench.

 



• Posted in Blog • Tags: , , , |  2 Comments


Publix Cooking Class – Oregon

September 2, 2019

We attended a Publix Aprons Cooking School Class featuring the Willamette Valley in Oregon. I always enjoy these demonstrations with a sampling of different wines and recipes to take home.

Aprons Cooking School

We started out with a taste of Elouan Rose wine. It was light and on the dry side and a pleasant welcome drink.

STARTER COURSE

The first course was Coriander Encrusted Sea Scallops with Cauliflower Puree and Apricot-Shallot Jam. This was delicious. Normally I wouldn’t make scallops at home or order them in a restaurant because they can become rubbery if overcooked, but these were tender and done just right. They paired well with the jam. The accompanying wine was a Chateau St. Michelle Sauvignon Blanc that was a pale yellow color with a slightly fruity taste.

Starter Course

Cooking Tips from the Chef (any errors are due to my misinterpretation):

Iodized salt, like table salt, can turn bitter when you cook with it. He prefers Morton kosher salt, which does not contain iodine and is consistent in quality. A second choice would be sea salt, but characteristics can vary depending on place of origin.

The chef prefers grapeseed oil as you can cook at higher temperatures with it. He suggests you don’t use extra virgin olive oil for cooking as it burns at a lower temperature. Vegetable oil or regular olive oil is okay. Use the EVOO in salad dressings and such.

If oil isn’t hot enough, the food can absorb it. Test with a popcorn kernel. When it pops, the oil is the right temperature.

When preparing scallops, remove the abductor muscle.

SALAD COURSE

Baby Kale Salad with Pears, Burrata, Bacon, and Spiced Yogurt Vinaigrette was our salad. The dressing went well with it. The accompanying wine was A to Z Pinot Grigio. We liked this one.

Salad Course

Cooking Tips

Slice an onion from root to stem, not the other way.

Burrata cheese is a mozzarella cheese stuffed with a ricotta-like cheese. It comes in a ball, and you can find it in the specialty cheese section.

MAIN ENTREE

Pan Roasted Duck Breast with Orange-Cherry Gastrique and Shiitake Risotto was a tasty entrée and fairly easy to make. The accompanying wine was a Sidur 2017 Pinot Noir. This was okay but I like a Cabernet better.

Main Entree

Cooking Tips

You can buy the boneless duck breasts in the frozen food section. Defrost and slash the fat side to prevent it from curling when cooking.

Put honey for 20 seconds in the microwave to liquefy if it’s crystalized.

DESSERT

Peach Panna Cotta with Biscotti Crumble and Blueberry Compote wasn’t overly sweet and was paired with an A to Z Riesling.

Dessert

 GIVEAWAY

Booklovers Bench

Enter Sept. 1 – 18 to win a free book from the Prize Vault at Booklover’s Bench.

 



• Posted in Blog • Tags: , , , |  Comments Off on Publix Cooking Class – Oregon


The Editing Process

August 23, 2019

Editing a manuscript is a critical stage in the writing process. In an earlier post, I discussed the Five Stages of Writing. Currently, I’m in the editing or revisions phase with one book and the production phase of another. This often happens, because finishing the first draft of a book doesn’t mean you’re done. It’s only the start of more work.

The Editing Process

After my draft is complete, I begin an intense round of line editing. This means reading the printed pages word-by-word through the manuscript to tighten sentence structure, catch repetitions, fill in emotional reactions, add dialogue tags and more. Here is an example of what one page looks like from Easter Hair Hunt, #16 in The Bad Hair Day Mysteries.

I scribble changes on the printed page, then go back to the computer and make the fixes. Like this:

Easter Edits

Then I read through it again. Note one paragraph here has the same word, “staff”, three times. In the second round, I changed the middle one to “employee” entrance. This means another session at the computer and another printout.

Easter Page

I read it again and keep doing this process until each page is as perfect as I can make it. For revision tips, see my previous post here.

The next step is to send it to my freelance editor. She’ll return the file with remarks using Track Changes in Word. Here comes another round of corrections and one more read-through to make sure all is smooth and I didn’t miss anything. For traditionally published authors, they’ll get edits from their developmental editor and their copy editor.

Next round? For indie authors, that’s beta readers. These are ordinary readers like you who read the book the way they would any story. But they’re looking for flaws, misspellings, info dumps, inconsistencies, or anything that would give them pause. Their input is invaluable, and they always find new things for me to modify.

Is the book done yet? Nope. From here it goes to my formatter. Once she converts the file, I have to read through it again to look for conversion errors. This is akin to the advance reading copy that traditionally published authors receive. It’s the last chance for a final proofread.

This is why the editing process can take so long. I set myself a goal of 10 pages a day. For a 300 page manuscript, that’s 30 days with no time off. Sometimes after several rounds and numerous changes during one day, I still can’t finish those ten pages. I get too close to the material and have to put it aside until the next morning.

So please be patient, dear readers, if it takes longer for me to produce a book. I want it to be as perfect as possible by the time it reaches your hands. Or at least, the hands of my early reviewers. That’s a whole other topic.

Unfortunately, no matter how many passes we make through a book, including our editors and beta readers, some errors will slip by. It’s only diligent readers who can point them out to us. If you see them, please communicate in a kindly manner directly to the author via private email. Depending on our publishing status, we may or may not be able to fix these mistakes. Your eye for detail will be appreciated as long as you understand that most of us really do try our best.

What is The Editing Process? It's a critical phase in writing a novel. #amediting #amwriting Share on X

Do you get annoyed by occasional typos in the books you read, or do you accept them as inevitable and keep reading? Feel free to leave a comment below.

 



• Posted in Blog • Tags: , , , , |  4 Comments


Coronado Springs Resort Dining

August 16, 2019

Continuing our tradition of trying new places to eat in Orlando, we dined at Toledo, the new rooftop restaurant inside Disney’s Coronado Springs Resort. A magical elevator takes you to the top floor where you emerge into a spacious lounge area. You can come for drinks and the view if you don’t care to stay for dinner. Here we are gazing toward Hollywood Studios. You can see the new Star Wars land under construction and the Tower of Terror.

View from Toledo

Inside the restaurant, we were led to a quiet table among the bustle. We began our meal with an olive medley and flatbread with melted cheese for appetizers.

I ordered tilefish for my entrée and was pleasantly surprised by the tasty dish. Dessert was the best, a couple of chocolate concoctions that we all shared.

Dessert at Toledo

Our other days in Orlando were taken up with family visits. On this night, we were celebrating our son’s birthday. We’ll soon have a lot more to celebrate as my husband and I become grandparents for the first time later this year.

<><><>

Are you following me on BOOKBUB? Join my list to get new release notices, book bargains, pre-orders & reading recommendations. Follow me Now.

Follow me on BookBub

 



• Posted in Blog • Tags: , , , , , , , |  Comments Off on Coronado Springs Resort Dining