Chrys Fey Has Done It Again with a Cold Thriller!

My blogging buddy Chrys Fey has done it again!  

She has just released the next book in her Disaster series, Frozen Crimes.

   

I can't wait to read the latest adventures of Beth and Donovan.  This couple has survived terrifying disasters in the past while outwitting killers and solving crimes, but will they and their unborn child survive the double threat of a stalker in a blizzard?

  To launch Disaster Crimes, Chrys is hosting a blog hop today.  

She has asked participants a fun question:  

Whom would you want to be stuck with during a blizzard, and what would you do?

(Family members and spouses don’t count.)

Rats!  If I can't have Terry, 

I'll just have to settle for Jamie Fraser!

This is a highlander with proven survival skills,

someone who is used to battling life-threatening

disasters, weather, and nefarious characters.

Not only is he gorgeous, but he is a gentleman too.

And he likely comes equipped with

yards and yards of warm Scottish tartan

to wrap up in and a skean dhu to boot! 

Wikipedia 

 

Chrys invites you to hop around to the other participants to read their answers.

Click on this link to join in:  Frozen Crimes Blog Hop

Read on to learn more about Frozen Crimes.

   

When disasters strike around every corner,

is it possible to have a happily-ever-after?

 

 

BLURB: 

Beth and Donovan are expecting their first child. Life couldn’t get any better…

until a stalker makes his presence known. This person sends disturbing messages

and unsettling items, but it isn’t long before his menacing goes too far.  Hoping for

a peaceful Christmas, Donovan takes Beth to Michigan. Days into their trip, a winter storm named Nemesis moves in with the goal of burying the state. Snowdrifts surround their house, and the temperature drops below freezing. Except, the storm isn’t the only nemesis they must face. Everyone’s lives are at stake—especially that of their unborn child.

Will they survive, or will they become a frozen crime?

BUY LINKS: Amazon / Barnes & Noble / iTunes

 

EXCERPT:
The crunch of the shovel pounding into the snow and ice filled his ears. It was all he could hear. The rest of the street was silent beneath its wintry blanket. Breathing was difficult with the icy air clogging his lungs. His nose burned. His throat was dry and on fire. But he ignored it, focusing on his task.

Crack, crack, crack.

He jabbed the shovel into a hunk of snow. On the third hit, it shattered into several pieces. He scooped them up and flung them to the side. He surveyed what remained. There was one big ball in the middle of the path that needed to be dealt with next. He moved over to it and struck it. That one impact had it severing in two. He was about to hit it again when something crashed into the back of his head.

Explosions of white light danced over his vision. Pain enveloped his skull. 

The shovel slipped from his fingers. Blackness cloaked his mind, coaxing him into its depths.

Beth. Her name was a whisper in his head, as if his thoughts were being sucked into a wormhole.

His legs collapsed under his weight.

Cold. It seeped into him, consuming him. And then his consciousness fled down that same void that ate his thoughts.

 

***HUGE DISASTER CRIMES GIVEAWAY*** 

 

 

Prizes: 

4 eBooks (Disaster Crimes 1-4: Hurricane Crimes, Seismic Crimes, Tsunami Crimes, Flaming Crimes) 

+ Girl Boss Magnets (4), Inflatable Cup Holder (1), 

Adventure Fuel To-Go Cups (2), Anchor Fashion Scarf (1), 

Mermaid Nail Clippers (2), Citrus and Sea Salt Scented Candle (1),

Snowflake Handmade Bookmark (1), Insulated Cooler Bag (1)

 
Eligibility: International
Number of Winners: One
Giveaway Ends: October 30, 2020 12:00am EST
LINK:  http://www.rafflecopter.com/rafl/display/76132e0221/? 
 

***FREE EXCLUSIVE EBOOK***

 

 

To get the exclusive prequel to the Disaster Crimes series, sign up for Chrys’ newsletter. By signing up, you agree to receive Chrys Fey’s newsletter. After you confirm subscription, you will receive an email (so check your inbox and spam folder) with directions on where to snag your eBook copy of THE CRIME BEFORE THE STORM.

Click here to sign up and get The Crime Before the Storm FREE!

 

 

ABOUT THE AUTHOR:

Chrys Fey is the author of the Disaster Crime Series, a unique concept that blends

disasters, crimes, and romance.  She runs the Insecure Writer's Support  Group (IWSG)

on Goodreads and edits for Dancing Lemur Press.  https://www.chrysfey.com

Author Links:

Website / Blog / Goodreads / Facebook / Twitter / Amazon

 

 

I wish Chrys lots of success with her latest book!

Till next time ~
Fundy Blue

On the Bay of Fundy
© M. Louise (MacBeath) Barbour/Fundy Blue
All Rights Reserved

    

  

A Taste of Home ~ Nova Scotia Brown Bread

Being stranded at home by Covid-19 has had its advantages.

For one thing, I've revived my early bread baking skills, much to Terry's delight.

I've made multiple batches of delicious white and whole wheat bread.

The flavor and texture of homemade bread is so much better than store-bought,

and the investment of time and energy in baking bread is well worth it.

    

I felt confident and empowered last Sunday morning,

so I decided to tackle a recipe for Nova Scotia Brown Bread.

My sister Barb sent me her favorite recipe for this traditional bread.

She's been on the hunt, trying this recipe and that, tinkering and adjusting,

until she created the taste she remembered.

Our great grandmother Cossaboom made the best brown bread,

and Barb is a master baker like her.

If you haven't tasted 

Nova Scotia Brown Bread,

you have missed out on a

scrumptious treat.

It goes especially well

with homemade baked beans.

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved

If you would like to make this Nova Scotian treat, I'll walk you through the process.

Don't be intimidated by the thought of making bread.  It's really easy.

All it requires is a commitment of about three hours.

Nova Scotia Brown Bread:

Ingredients:

1½ cups quick rolled oats (I substituted old-fashioned rolled oats by pulsing them a few times in a food processor.) 

2 cups boiling water

½ tablespoon salt

1 tablespoon shortening  (I substituted 1 tablespoon butter.)

1 tablespoon quick-acting yeast

½ cup warm water

1 teaspoon white sugar 

¾ cup molasses  (I used "blackstrap" molasses, but if I were home in the Maritimes, I'd use Crosby’s Molasses!) 

4-5 cups white flour  (I used almost 6 cups.)

Ingredients

September 20, 2020

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved

 

Steps:

1.  Mix together rolled oats, salt, and shortening in a large bowl.  Pour in boiling water and

     stir.  Let this oat mixture stand until lukewarm, about 15 minutes.

2.  In a separate bowl gently combine yeast, sugar, and warm water.  Let it rise for 10

     minutes.

Oat Mixture Cooling, Yeast Rising

September 20, 2020

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved

3.  When the oat mixture is lukewarm, add the molasses and mix well. Do not add the

     molasses when the oat mixture is too hot, or it will change the texture and

     require more flour.

Stirring in Molasses, Yeast Rising

September 20, 2020

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved

4.  Add yeast mixture to molasses-oat mixture.  Add one cup of the white flour.  Beat well.

Molasses-Oat Mixture, Flour, and Yeast Mixture

September 20, 2020

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved

5.  Keep adding white flour in one cup increments up to 4 or 5 cups.  As you get near

     the end, you may need to use your hands to work the flour in.  If the dough is really

     sticking to your hands, keep working in a little more flour at a time until it isn't. 

      (Have some extra flour in a separate bowl.  I had to call Terry for help because I didn't have any extra flour out, and my hands were covered with globby, sticky mittens of dough ~ LOL.  I don't know if it was altitude, humidity, or what, but I needed almost 6 cups of white flour.  The dough will feel tacky, but not sticky, when enough flour is worked in.  Mom used to say the dough would feel like a baby's bum.)

6.  Kneed bread for 10 minutes, dusting surface with flour if needed.

     (This is a great way to release excess energy or frustration!  I like punching it down with my fists.)

7.  Place dough in a greased bowl, cover with a towel, and let the dough rise in a warm

     spot until it doubles in size.  It takes about 60 minutes.  

     (Be aware that it might take a little less time or a little more.  You want a doubling in volume.)

Dough Rising ~ Pick a Spot Without Drafts

September 20, 2020

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved

8.  When the dough has risen, divide it into four equal-sized pieces and form the pieces

     into balls.  Place 2 balls in one greased bread pan and the remaining 2 balls in a

     second greased pan.  Let the dough rise until double in size.  It takes about

     45 minutes.  Preheat oven for 350º F while dough is rising in the pans.       

     (Again, it might take a little less time or a little more.  A doubling in volume is what you want.  

      I like to baste the dough with melted butter, but that isn't necessary.)

Butter-Basted Loaves Ready for the Oven

September 20, 2020

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved

9.  Bake bread for 35-40 minutes.  The loaves are done when they are well-browned on

     top.  If you tap a loaf, it should sound hollow.  Carefully remove the pans from the 

         oven wearing oven mitts.  Tip each pan onto a cooling rack.  If the loaves are done,

     they should slide right out of the pans.  Cool on racks.

Cooled and Read to Enjoy

September 20, 2020

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved

10.  When loaves are cooled, they can be sliced with a bread (serrated) knife.  A loaf

       will last for a week in the refrigerator.  Loaves can also be frozen.  

       (This bread is so yummy that you can eat a slice with nothing on it.  Barb and my Aunt Mary Lou say it makes the best grilled cheese sandwiches ever.  Sounds perfect for a Saturday night supper.)

        

Cheers to Sisters Everywhere!

Barb and I

August 2019

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved

Have a safe and happy weekend ~ Bake some bread!

    Till next time ~
    Fundy Blue

     On the Bay of Fundy
       © M. Louise (MacBeath) Barbour/Fundy Blue
       All Rights Reserved

Just the Recipe:

Nova Scotia Brown Bread:

Ingredients:

1½ cups quick rolled oats 

2 cups boiling water

½ tablespoon salt

1 tablespoon shortening  

1 tablespoon quick-acting yeast

½ cup warm water

1 teaspoon white sugar 

¾ cup molasses  

4-5 cups white flour  

Steps:

1.  Mix together rolled oats, salt, and shortening in a large bowl.  Pour in boiling water and

     stir.  Let this oat mixture stand until lukewarm, about 15 minutes.

2.  In a separate bowl gently combine yeast, sugar, and warm water.  Let it rise for 10

     minutes.

3.  When the oat mixture is lukewarm, add the molasses and mix well. Do not add the

     molasses when the oat mixture is too hot, or it will change the texture and

     require more flour.

4.  Add yeast mixture to molasses-oat mixture.  Add one cup of the white flour.  Beat well.

5.  Keep adding white flour in one cup increments up to 4 or 5 cups.  As you get near

     the end, you may need to use your hands to work the flour in.  If the dough is really

     sticking to your hands, keep working in a little more flour at a time until it isn't

     sticking. 

6.  Kneed bread for 10 minutes, dusting surface with flour if needed.

7.  Place dough in a greased bowl, cover with a towel, and let the dough rise in a warm

     spot until it doubles in size.  It takes about 60 minutes.  

8.  When the dough has risen, divide it into four equal-sized pieces and form the pieces

     into balls.  Place 2 balls in one greased bread pan and the remaining 2 balls in a

     second greased pan.  Let the dough rise until double in size.  It takes about

     45 minutes.  Preheat oven for 350º F while dough is rising in the pans.       

     

9.  Bake bread for 35-40 minutes.  The loaves are done when they are well-browned on

     top.  If you tap a loaf, it should sound hollow.  Carefully remove the pans from the

     oven wearing oven mitts.  Tip each pan onto a cooling rack.  If the loaves are done,

     they should slide right out of the pans.  Cool on racks.

10.  When loaves are cooled, they can be sliced with a bread (serrated) knife.  A loaf

       will last for a week in the refrigerator.  Loaves can also be frozen. 

    

From Lousy to Great!

Argh!  It looks like Blogger has taken away my option to use legacy blogger. 

I've been fighting with the new blogger format since it first appeared.

A couple of weeks ago I threw up my hands and didn't even try to deal with it anymore.

I went back to using legacy only.

And now tonight, at the end of a frustrating day

that went downhill from the beginning, no legacy blogger.

I've been tearing my hair out trying to work around

some of the maddening things with the new blogger format.

And then, unexpectedly, literally just this minute,

I found the answer to one issue that's been driving me crazy for weeks!

Not that I haven't searched for solutions on-line and tried to get help from Blogger!

Ta Da!  

If you want the new Blogger to single space between lines when you hit return,

the damn answer is so simple it almost made me cry.

I feel so stupid with computers sometimes!

I joke occasionally about being learning disabled with computers,

but it's really not a joke.  So many simple things elude me.

Just in case any of you have been perplexed, frustrated, maddened

by this problem, here is the answer!

In the tool bar across the top, between the B for Bold and the TT for Font,

there is a "dropdown for choices" arrow.

Click on that arrow and choose "Normal" at the bottom of the list.

Duh!

Mine was on "Paragraph" which double-spaced every time I hit return.

Now, if you were one of the many engineers in my life, 

you would have tested every option across the tool bar

to see what the result was, from left to right, up to down, 

methodically.  

End of problem.

So logical.

Me?  

I'm frantically clicking on everything looking for line-spacing options.

Who knew "Normal" meant single-space between lines?

This is how my day started to go downhill:

So in honor of flat tires, here are a few funnies:

And my favorite:

I'm so excited about finding the answer to the single-line spacing problem

that my day has taken on a happy color in retrospect!

I feel great!

I know I'm way behind in visiting everyone, but I'll get there.

Have a happy Friday!

    Till next time ~
    Fundy Blue

     On the Bay of Fundy
       © M. Louise (MacBeath) Barbour/Fundy Blue
       All Rights Reserved

And, oh yay!

Terry and I ventured out to our favorite Parkway for dinner and drinks.

After six months of self-isolating at home, it felt fantastic!

Now to deal with that skunk line ~ LOL!

Cheers!

Parkway Bar and Grill

Aurora, Colorado, USA

September 2020

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved

Social Distancing

Parkway Bar and Grill

Aurora, Colorado, USA

September 2020

© M. Louise (MacBeath) Barbour/Fundy Blue

All Rights Reserved