Welcome to my Author Blog Site!  I am so pleased to have you participating in the contest and visiting all 63 of our sites between April 10th (6:00 am EST) and April 19th (11:59 pm EST).

HOW the AUTHORS in BLOOM BLOG HOP WORKS:

You have 10 days to visit each of the author blog sites that will be listed/linked at the end of each of our contest blogs, for your convenience. When you visit each site, you’ll be able to pick up gardening tips (from the talented green thumbs) and/or recipes (from the foodies).  As well, if you leave a comment at each site, you have opportunities to win give-aways and you’ll be entered in the Grand Prize Draw for a Kindle Fire or Nook (winner’s choice) and a $25. gift card for eBooks.  Please don’t forget to leave a contact email in your comments so that the Rafflecopter can choose the Grand Prize winner and  individual authors can contact give-away winners.  We will want to mail your prize/s out to you ASAP.

Of course, after perusing my humorous blogs that serve as samples and tips for writing powerful blogs, you may even wish to subscribe to my blog: http://twocandobooks.wordpress.com. I’d love that!

One thing to note about my give-away prizes, the winter cactus in the photos is NOT included.  It was the only plant that I had in bloom when preparing for the contest, so I put it in the picture.  The prizes include: Garden Goddess Pruning Shears, Gripping Garden Gloves, and my first two books of the Frenchie Series: Frenchie’s Best Friend- Follow the Blog and Frenchie X2- Follow the Blog. Check out my website for more information about my books and author visits: http://www.twocandobooks.com        

You KNOW you want these… make sure you leave a comment with your contact email (and maybe even subscribe to my blog-YES!)  And never hesitate to forward my site to any Middle Grade reader, parent, or grandparent, or simply anyone who is “gaga” over their pets for some fun, humorous reads!

And now, don’t forget to copy these recipes. They are so, so tasty!

IT’S ALL ABOUT LEMON!

Our favorite SPAGHETTI (Chatelaine, Jan., 2012)

LEMONY SPAGHETTI with SHRIMP & BASIL   (PREP: 30 min.)

250 g                          spaghetti (I use whole wheat)

3 tbsp                         extra-virgin olive oil

454 g. pkg.                 frozen peeled black tiger shrimp, thawed

1                                   garlic clove, minced

2 tbsp                         fresh lemon juice

2 tbsp                         diced preserved lemon peel (I use fresh lemons)

1 tbsp                         brine from preserved lemons

1/2 cup                      chopped basil

1/4 cup                      grated parmesan

Cook pasta in a large pot of boiling water, following package directions but omitting salt, until al dente, 6-8 min.

Heat a large frying pan over medium-high. Add oil, then shrimp and garlic. Stir-fry until shrimp turns pink, 4-6 min. Remove from heat. Drain pasta and add to shrimp. Stir in lemon juice, preserved peel, brine, basil and parmesan cheese.

Serves 4 / per serving 475 calories

Serving Tip: omit shrimp and serve this pasta as a side dish with roast pork.

 

LEMON GARLIC BARBECUE CHICKEN DRUMSTICKS (Thrifty Foods Fresh Magazine)

(I make these in a roasting pan in the oven on wet, wintery days.)

 Prep: 10 min., plus marinating time

Cooking Time: about 35 min.

Makes 6 (2 drumstick) servings

• 1/3 cup olive oil, plus some for the grill
• 1 Tbsp. finely grated lemon zest
• 3 Tbsp. fresh lemon juice
• 2 to 3 large garlic cloves, minced
• 1 tsp. paprika
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 1/2 tsp. freshly ground black pepper
• 12 chicken drumsticks
• Salt to taste
• olive oil for the grill Parsley sprigs and grilled or fresh lemon slices for garnish

Combine the first 9 ingredients in a bowl large enough to hold the chicken. Add the chicken and turn to coat.  Cover, refrigerate, and marinate the chicken for 4 hours, or overnight, turning occasionally.

Preheat your barbecue to medium-high. Remove chicken from marinade and set on a plate. Use paper towel to blot away marinade from any overly wet pieces of chicken. Season the chicken with salt. (I use pepper instead.)

When hot, lightly oil the grill. Grill the chicken 2 to 3 minutes per side, or until the exterior is nicely colored. Move the chicken to one side of the barbecue. Turn the heat off on that side of the barbecue; leave the other side at medium-high. Close the lid and cook, turning the drumsticks from time to time, for about 30 minutes, or until cooked through.

Set cooled chicken on a serving platter or board. Garnish with parsley sprigs and lemon slices, if desired, and serve.

Remember to visit all the authors at the links below.  You’ll be amazed at the wonderful give-aways, recipes and gardening tips to be found.  And who knows, you may just find your next favorite author, as well.

HAPPY BLOG HOPPING EVERYONE!