Blog Tour with Nancy J. Cohen

Today begins my Blog Tour to celebrate the release of Peril by Ponytail, #12 in the Bad Hair Day Mysteries. Join us at each stop, leave a comment, and enter to win my giveaways. Share with your friends!

Great Escapes Virtual Book Tour & Giveaway

Blog Tour2

Giveaway
: signed copies hardcover Died Blonde and Dead Roots plus a $10 Starbucks gift card

September 14, Author Interview, A Blue Million Books
September 15, Book Review, Book Splurge
September 16, Book Review, Laura’s Interests
September 16, “Hunting Ghosts,” Mystery Playground
September 16, “On-Site Research Tips”, Southern Writers Magazine Suite T
September 17, ‘Top Five Desert Honeymoon Survival Kit,” Romancing the Book
Giveaway: One lucky commenter will win signed a paperback copy of Hanging by a Hair
September 17, Book Review, Socrates’ Book Reviews
September 18, “Dude Ranch Adventure,” 3 Partners in Shopping, Nana, Mommy, &, Sissy, Too!
September 18, Spotlight at Love Romance Novels, The Pop Culture Divas, and The Revolving Book
September 19, Book Review, Readalot
September 19, “A Day in the Life”, Dru Ann’s Book Musings
Giveaway: One lucky commenter will win a copy of Shear Murder
September 20, Book Review, Book Babble
September 20, Author Interview, Frankie Bow

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Contest Alert!

Enter now at http://freshfiction.com/contest.php?id=7600 to win a Collectible Handcrafted Porcelain Drummer Doll or one of two runner-up prizes – a pair Arizona crafted earrings and a signed paperback Hanging by a Hair. I bought the doll while in Arizona doing research for Peril by Ponytail. U.S. Residents only please.

Enter Sept. 4-18 to win a $25 Amazon/BN gift card from Booklover’s Bench.  Check out our other features, including a weekly Let’s Talk discussion with our authors.

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Newsletter Sign-Up

I’ll be sending out a newsletter on Wednesday. Sign up now! Book news, giveaways, recipe: https://nancyjcohen.com/contact-nancy/newsletter/

 

Dining Out Orlando

September is Magical Dining Month in Orlando. You can visit myriad fancy restaurants for a fixed-price three course meal at $33.00 per person. It’s a fun way to try new places that might normally be too expensive.

Del Frisco’s Double Eagle Steakhouse

This two-story restaurant on International Drive has been open for a few weeks. The décor is contemporary, with most patrons seated in a cavernous room overlooking the parking lot. A few separate sections are available for private dining. Wine bottles in wall-sized racks add to the décor. An open kitchen is behind a barrier so you can’t see much. The atmosphere is lively but it lacks the cozy intimacy of other steakhouses.

We requested the Magical Dining Month menu. The Caesar salad was tangy and came in a generous portion. The loaf of bread served with butter was soft but unremarkable. The filet mignon at 8 oz was melt-in-your-mouth tender with a good flavor. This was the best part of the meal. The mashed potatoes and thin green beans—not so good. We ordered sautéed mushrooms on the side. These appeared to be Portobello mushrooms with pearl onions. As we’re not fans of green beans, we also got a side order of asparagus with sliced almonds. My companions liked the warm banana bread pudding with whipped cream for dessert. I had the chocolate mousse that came in a chocolate cup with raspberry sauce. The mousse itself was like a light pudding. It didn’t have the froth or airiness of similar dishes I’ve had elsewhere. Out of my entire meal, I’d say the beef was worth the ticket but the rest was fair.

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Service was attentive. Our water glasses were always refilled. However, we waited a long time for the check. When it arrived, we’d been charged full price for one of the meals plus a separate charge for a salad, rather than the fixed price meal. This would have come to $39.50 for the filet plus $9.50 for the salad, or $49 instead of $33. This error didn’t please us, nor did the food enough to pay that much at normal pricing. Would we return? It’s doubtful. My favorite steakhouse is still The Capital Grille, or for a less expensive meal, the Outback.

Hemingway’s at the Hyatt Regency Grand Cypress

I liked the casual but upscale ambiance with an open kitchen, ceiling fans, floor to ceiling windows overlooking lushly landscaped grounds, wood tables, and potted plants. We had to ask for the Magical Dining Month menu. I ordered the Key Wester salad with greens, avocado, bacon, fresh red bell pepper and blue cheese dressing. Crusty puffs of bread like popovers were served with butter.

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The butterflied shrimp scampi was very tasty, served with some kind of pasta roll and fried green tomatoes. Crab cakes were another choice. The Key lime tart for dessert was lip-smacking good.

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Despite the delicious meal and the pleasant ambiance, service was poor. Our waiter ran between several tables and rarely stopped by. Another server refilled our water glasses, and she was efficient. We had an unusually long wait for the check. Then as we were waiting out front of the main hotel lobby for the valet (your ticket is validated at the restaurant), our waiter ran out to meet us because he had failed to scan our credit card, believing us to be hotel guests. He took our card and walked all the way back to the restaurant—down a long hotel corridor and outside along a boardwalk to a separate building. After fifteen minutes when he didn’t return, my husband had to retrace our steps to the restaurant to retrieve his credit card. This soured our entire experience. So this place has good food and a nice ambiance but the service needs improvement. Would we return? The normal food prices are reasonable and I enjoyed the meal, but after the credit card shuffle, my husband put this restaurant on the no return list. And note the expensive bottle of wine he ordered, we found online later at Total Wine for about twenty bucks.

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Contest Alert!

Enter now at http://freshfiction.com/contest.php?id=7600 to win a Collectible Handcrafted Porcelain Drummer Doll or one of two runner-up prizes – a pair Arizona crafted earrings and a signed paperback Hanging by a Hair. I bought the doll while in Arizona doing research for Peril by Ponytail. U.S. Residents only please.

Enter Sept. 4-18 to win a $25 Amazon/BN gift card from Booklover’s Bench.  Check out our other features, including a weekly Let’s Talk discussion with our authors.

<><><>

Newsletter Sign-Up

I’ll be sending out a newsletter next week. Sign up now! Book news, giveaways, recipe: https://nancyjcohen.com/contact-nancy/newsletter/

Cranberry Sauce

Ingredients

12 oz. bag fresh cranberries
¾ cup sugar
1 tsp. grated lemon peel
1 cup water

Directions

In a medium pot, mix all ingredients. Bring to a boil then reduce heat and simmer about 10 minutes or until cranberries are softened. Cool and store in refrigerator until served.

Swedish Meatballs

Ingredients

1-1/2 lb. lean ground beef
1 egg, beaten
1/4 tsp. garlic powder
1 cup chopped onions, divided
1/4 cup plain bread crumbs
12 oz. bottle chili sauce
18 oz. jar grape jelly
15 oz. can tomato sauce
1/4 cup sweet Marsala wine

Directions

Make meatballs: Mix ground beef with beaten egg, garlic powder, ½ cup chopped onions, and bread crumbs. Form into small balls. Set aside. (Or use frozen turkey meatballs instead of making them from scratch).

In a large saucepan over medium-high heat, blend together chili sauce, grape jelly, and tomato sauce until jelly is melted. Toss in remaining onions and add wine. When mixture is bubbly, add meatballs to pot. Stir gently to coat with sauce.

Cover and reduce heat to simmer. Periodically lift lid, being careful of steam, and stir. Cook for 1 hour on low heat (or ½ hour if using frozen meatballs). Serve over cooked rice as an entrée or by itself as a party appetizer. Note: If you have extra sauce, freeze it and use as gravy in the Shepherd’s Pie recipe.

Eggplant Parmesan

Ingredients

1 large firm eggplant
Salt
1/2 cup all-purpose flour
2 eggs, beaten or egg substitute equivalent
1/2 cup dry bread crumbs
8 oz. package mozzarella cheese slices
24 oz. jar spaghetti sauce
1/2 tsp. dried oregano
1/2 cup grated Parmesan cheese

Directions

Preheat oven to 350 degrees. Peel eggplant and cut cross-wise into one-half inch rounds. Salt eggplant slices on both sides and let sit for 20 minutes. Rinse off bitter juices and pat dry with paper towel. Sprinkle half of flour, eggs, and bread crumbs into three separate plates. Dip eggplant slices progressively in flour, eggs, and then bread crumbs. Add more of these ingredients as needed until all eggplant slices are coated.

Arrange eggplant rounds in greased baking pan and bake until fork goes through and slices are tender, about 15 minutes. Flip over halfway through cooking time. Remove from oven when done.

Spread thin layer of spaghetti sauce on bottom of greased 9x13x2 inch baking dish. Arrange half of eggplant slices over sauce, then cover with half of mozzarella cheese slices. Add another layer of sauce, eggplant, and mozzarella. Top with remaining sauce. Sprinkle with oregano and Parmesan cheese. Bake until heated through and bubbly, about 20 minutes. Serves 6 to 8.

Tuna Pea Casserole

Ingredients

(2) 12 oz. can tuna, drained and flaked
8.5  oz. can peas, drained
10.5 oz. can cream of mushroom soup
1 Tbsp. dry bread crumbs
2 Tbsp. grated Parmesan cheese

Directions

Mix first three ingredients in a microwave-safe bowl. Sprinkle bread crumbs and Parmesan cheese on top. Microwave for 3 to 5 minutes on high or until heated through. Serves 2 to 4.

Tuna Spaghetti Salad

Ingredients

8 oz. box spaghetti
(2) 12 oz. cans solid white tuna in water, drained and flaked
14.5 oz. can petite diced tomatoes, drained
4 oz. jar diced pimento, drained
1 cup celery, chopped
1 cup pitted black olives, chopped
1 cup sweet onion, chopped
3/4 cup mayonnaise or more as needed
4 tsp. lemon juice
Bunch of fresh parsley

Directions

Cook spaghetti according to package directions. Drain and place in bowl. Cut into shorter pieces. In a separate large bowl, add the rest of ingredients except for parsley and toss lightly. Mix in spaghetti. Cover and refrigerate until ready to serve. Spoon into a serving bowl and garnish with parsley sprigs. Serve cold. Makes 4 to 6 servings.

Zucchini Quiche

Ingredients

1 large onion, chopped
½ cup vegetable oil
½ cup grated Parmesan cheese
4 eggs, beaten
1 Tbsp. chopped fresh parsley
3 cups zucchini, peeled and grated
1 cup biscuit mix
4 oz. shredded cheddar cheese
¼ cup egg substitute

Directions

Preheat oven to 350 degrees. Mix together the first five ingredients in a large bowl. Add the zucchini, biscuit mix, cheddar cheese, and egg substitute. Stir to blend. Spray two 9-inch pie dishes with cooking spray. Pour mixture into pie plates, dividing evenly. Bake for 40 minutes or until golden brown and center is cooked through. Serves 6.

Caribbean Rice With Pigeon Peas

Ingredients

2 cups long grain rice
13.5 oz. can coconut milk
1 cup chopped green onions
15.5 oz can Goya dry pigeon peas (find near canned beans)
2 Tbsp. butter

Directions

Drain and rinse peas, saving juice. Combine coconut milk, juice from peas, and enough water to make 4 cups of liquid. Pour into saucepan. Add rice and simmer covered, stirring occasionally, until most of the liquid is absorbed. Mix in green onions, pigeon peas, and butter. Add salt to taste. Serves 6 to 8.