#SaturdaySpotlight is on Diana Rubino and her Cookbook!

Good Morning Friends,

You may recognize today's guest. Diana Rubino has visited before with an EggCerpt Exchange and Tuesday Treasures. You may also recognize her book from one of her previous visits. The good news is, Around the World in 80 Meals has been picked up and re-issued by a new publisher! Here's Diana to tell you the story....

I went on my first cruise at age 40, which many people used to consider young for cruising. Not so much any more. Cruises come in many varieties, to fit budgets, tastes, and age groups. After that first cruise of the Eastern Mediterranean, “Cradles of Civilization” on the Norwegian Cruise Line’s Dream, my husband and I were hooked.

If you ask fifty people what they consider the best thing about a cruise, you’ll get at least fifty answers…unpacking only once in the cabin of your floating hotel, waking up in a new exotic port each day, the leisure, the pampering, the shows, the shore excursions…and of course the cuisine.

Cruise lines employ top-notch chefs who create exotic gourmet meals, from fresh ingredients, catering to every palate and need: vegan, diabetic, low sodium, gluten free…and the sky’s the limit if you want to indulge to your heart’s desire and gain that average two-pounds-a-day on your cruise. But why should anyone only be able to indulge in these delectable delights if cruising the seas? Those of us who love to cook and enjoy gourmet cuisine should be able to create meals from cruises of the past in our own kitchens.

I searched for seven menus of a diversity of cruise lines, from the luxurious Cunard Line, famed for its opulent ocean liners, to a small but highly exclusive line of yachts that offer the most personalized cruise experience. I found recipes for each item on the seven menus, from appetizers to entrées to desserts, cocktails and pre-dinner aperitifs. I devoted a chapter to each day of the ‘fantasy cruise’ introducing each ship and explaining where it is located, with information about each cruise line and its chefs. The main focus is on the dinner menu followed by recipes for recreating every delectable morsel. The result is AROUND THE WORLD IN 80 MEALS, THE BEST OF CRUISE SHIP CUISINE.

Wanting to appeal to the casual cruise passenger as well as gourmet cooks, I included a chapter about the history of cruising, and wrapped it up with extras, helpful hints, and cruise contact info. I’ve tried many of the recipes and am happy to say they turned out very well. AROUND THE WORLD IN 80 MEALS is available from Amazon.

Diana Rubino's passion for history and travel has taken her to every locale of her stories, set in Medieval and Renaissance England, Egypt, the Mediterranean, colonial Virginia, New England, and New York. Her urban fantasy romance, FAKIN' IT, won a Top Pick award from Romantic Times.

She is a member of Romance Writers of America, the Richard III Society and the Aaron Burr Association. She lives on Cape Cod with her husband Chris. In her spare time, Diana bicycles, golfs, plays her piano, cooks, and devours books of any genre. Visit Diana at www.dianarubino.com, https://www.facebook.com/DianaRubinoAuthor www.DianaRubinoAuthor.blogspot.com, and on Twitter @DianaLRubino.

Hope you enjoyed today's guest and that you'll drop by each week for Tuesday Treasures, Thursday Thoughts and Saturday Spotlight!

Until next time, take care and God Bless.
PamT

#TuesdayTreasure: #HolidayRecipeandRomance with Diana Rubino

Good Morning and Welcome to the last Tuesday Treasure of 2015!

This is the time of year most of us reflect on the months past and plan to do better/different in the future. That's all good and well, but this year, why not make a list of small changes instead of huge goals that you've made over and over and not accomplished?

For instance...instead of losing XX # of pounds, how about exercising 15 minutes a day. This can be anything....jumping jacks, marching in place, stretching...anything to get moving. Another idea I heard about was to take an empty jar and every day or week, write a short note of the good thing(s) that happened, then at this time next year, reflect on those. This is a wonderful way to remember to be grateful and to acknowledge the good things God does for you.

I'm thinking I might do this!

Another wonderful idea would be to try something new every week or month.... take an art class or sewing class or try out a new recipe.

With that in mind, I bring to you, Diana Rubino with another recipe from her book, Around the World in 80 Meals; The Best of Cruise Ship Cusine which can be purchased at Amazon.

Puff Pastry

Ingredients

3 cups unbleached all-purpose flour

1 cup plain bleached cake flour

6½ sticks unsalted butter, chilled

1½ teaspoons salt

1 cup ice water

Instructions

Dice butter sticks into ½ -inch cubes.

Put flour in mixing bowl.

Add butter and salt.

Blend flour and butter together until butter broken into small lumps.

Blend in water and mix until dough clumps roughly together but butter pieces remain the same.

On a lightly floured work surface, quickly push, pat and roll dough to form a 12-inch by 18-inch

rectangle.

Lightly flour top of dough.

Using a pastry sheet, flip the bottom of the rectangle up over the middle.

Flip the top of the rectangle down to cover it.

Lift the dough away from the work surface using a pastry sheet.

Clean the work surface and lightly.

Return the dough to the work surface. Set it with the top flap to your right.

Lightly flour top of the dough, and push, pat and roll again into a rectangle.

Repeat folding as above. (Each "roll-and-fold" operation is called a "turn".

Repeat process 2 more times. (4 "turns" in total).

After the last "turn" you will see flakes of butter scattered below the surface on the dough.

Wrap dough in plastic wrap and place in a plastic bag.

Refrigerate 40 minutes.

Repeat “turn” process 2 more times.

Let dough rest 30 minutes.

Dough is ready for baking when rubbery and difficult to roll.

Sounds yummy!

While you're trying out her recipes, check out Diana's latest release, From Here to Fourteenth Street which can be purchased from The Wild Rose Press  Amazon Kindle  Amazon Paperback

It's 1894 on New York's Lower East Side. Irish cop Tom McGlory and Italian immigrant Vita Caputo fall in love despite their different upbringings. Vita goes from sweatshop laborer to respected bank clerk to reformer, helping elect a mayor to beat the Tammany machine. While Tom works undercover to help Ted Roosevelt purge police corruption, Vita's father arranges a marriage between her and a man she despises. As Vita and Tom work together against time and prejudice to clear her brother and father of a murder they didn't commit, they know their love can survive poverty, hatred, and corruption. Vita is based on my great grandmother, who left grade school to become a self-made businesswoman and politician, wife and mother. 

About Diana....

My passion for history and travel has taken me to every locale of my stories, set in Medieval and Renaissance England, Egypt, the Mediterranean, colonial Virginia, New England, and New York. My urban fantasy romance, FAKIN’ IT, won a Top Pick award from Romantic Times. I’m a member of Romance Writers of America, the Richard III Society and the Aaron Burr Association. I live on Cape Cod with my husband Chris. In my spare time, I bicycle, golf, play my piano and devour books of any genre. Visit me at www.dianarubino.com, www.DianaRubinoAuthor.blogspot.com, https://www.facebook.com/DianaRubinoAuthor, and on Twitter @DianaLRubino.

Photo by belchonock from depositphotos.com

Well friends, hope you enjoyed this latest (and last) Holiday Recipe and Romance post and hope to see you again for Thursday Thoughts and Saturday Spotlight.

Until later...take care and God Bless!
PamT

#TuesdayTreasure: #HolidayRomanceandRecipes

Good Morning!

It is my pleasure to bring to you the author and book that started this Holiday Romance and Recipe blog exchange!

Diana Rubino has written a lovely cookbook titled, Around the World in 80 Meals and although it is not a romance, there are a lot of sexy meals to be treasured, like this one for Tiramisu....

Ingredients

3 large eggs, separated

¾ cup sugar

8 ounces mascarpone cheese

½ cup heavy cream

2 cups espresso at room temperature

2 tablespoons sweet Marsala wine

6 ounces savoiardi (crisp Italian ladyfingers)

2 tablespoons cocoa powder 

Instructions

Beat egg yolks and ½  cup sugar in a large bowl until thickened and pale.

Beat in mascarpone until barely combined.

Beat whites with a pinch of salt in a separate bowl until they barely hold soft peaks.

Gradually add remaining ¼ cup sugar continuing to beat whites until they barely hold stiff peaks. Beat heavy cream in a separate bowl until it barely holds soft peaks.

Gently fold cream into mascarpone mixture until thoroughly mixed.

Fold in egg whites.

Stir espresso and Marsala wine together in a shallow bowl.

Dip 1 savoiardi into espresso mix and for a few seconds each side.

Place dipped savoiardi in a 2-quart glass baking dish.

Dip 8 more savoiardi  and arrange in a snug layer in bottom of dish.

Spread half the mascarpone mixture evenly over dipped savoiardi.

Repeat process to make a second layer of dipped savoiardi and mascarpone.

Cover and chill 6 hours.

Sprinkle with cocoa powder and serve.

mmmmm....who says desserts aren't romantic? Doesn't this just look like something you'd want to share with your significant other?

Imagine it....one serving...two spoons...feeding each other by candlelight....

Diana's book, Around the World in 80 Meals can be found at Amazon.

Around the World in 80 Meals: The Best of Cruise Ship Cuisine weaves gastronomic delights around an exotic seven-day dream fantasy cruise. Imagine waking up on a different ship in a new port of call every day, and treating your taste buds to a gourmet meal every evening, each carefully prepared by one of the best chefs afloat. This book highlights the most interesting menus and recipes of a diversity of cruise lines, from the luxurious Cunard Line, famed for its opulent ocean liners, to a small but highly exclusive line of yachts that offer the most personalized cruise experience. The reader can see daily snapshots of a week of luxury cruising. A chapter for each day briefly introduces each ship, explains where it is located, and gives information about each cruise line and its chefs. The main focus is on the dinner menu followed by recipes for recreating every delectable morsel in your own kitchen. Diana Rubino's passion for history and travel has taken her to every locale of her stories, set in Medieval and Renaissance England, Egypt, the Mediterranean, colonial Virginia, New England, and New York. Her urban fantasy romance, FAKIN' IT, won a Top Pick award from Romantic Times. She is a member of Romance Writers of America, the Richard III Society and the Aaron Burr Association. She lives on Cape Cod with her husband Chris. In her spare time, Diana bicycles, golfs, plays her piano, cooks, and devours books of any genre. Visit Diana at www.dianarubino.com, https://www.facebook.com/DianaRubinoAuthor www.DianaRubinoAuthor.blogspot.com, and on Twitter @DianaLRubino.

Well Friends, hope you enjoyed today's treasure. Stay tuned weekly for more Thursday Thoughts and Saturday Spotlights!

PamT

#ThursdayThoughts: #Holiday Romance and Recipes with @TinaGayle!

Good Morning...

It's time for another Holiday Romance and Recipe blog exchange, today with Tina Gayle who has visited us before. So without much further ado....here's Tina!

Photo by belchonock from depositphotos.com

I have a friend who wrote an awesome cookbook. I wanted to share one of her recipes and tell you a little about her book Around the World in 80 Meals: The Best of Cruise Ship Cuisine weaves gastronomic delights around an exotic seven-day dream fantasy cruise.

If you love #cruising and #cooking, check out AROUND THE WORLD IN 80 MEALS, seven menus and #recipes from the world's greatest cruise ships, by Diana Rubino. #cookbooks
On sale at Amazon: http://amzn.to/15P4vF2

Here is one of the recipes I enjoyed.

Spinach and Pear Salad with Rosemary Vinaigrette

Ingredients

2 tablespoons red wine vinegar

2 tablespoons rice wine vinegar

2 tablespoons vegetable broth

1½ tablespoons minced shallots

2 teaspoons white miso – ( I left this out)

1 tablespoon chopped fresh parsley

1½ teaspoons chopped fresh rosemary

4 cups baby spinach

4 teaspoons coarsely chopped toasted walnuts

2 pears, unpeeled, cored, thinly sliced

¼ cup crumbled blue cheese

Instructions

Blend vinegars, broth, shallots and miso in a blender until smooth. Mix in the herbs, and season

to taste with salt and pepper.

Toss spinach and walnuts in a large bowl and coat with dressing. Place spinach on salad plates.

Top with sliced pears and cheese.

Blend vinegars, broth, shallots and miso in a blender until smooth. Mix in the herbs, and season

to taste with salt and pepper.

Toss spinach and walnuts in a large bowl and coat with dressing. Place spinach on salad plates.

Top with sliced pears and cheese.

This was easy and tasty. I like spinach with strawberries so I knew I’d like this too.

Tina's book, Marketing Exec's Widow is on sale for .99cents for a limited time! Check it out...

Four women...
One fatal car wreck...
Everyone's lives changed...

Blurb --- "Marketing Exec’s Widow”

Jennifer Larson, having lost her husband, friends and the perfect life she’d had plan, now faces the biggest challenge of her life, moving into an unplanned future. While the rest of the Executive Wife Club is still wallowing in the past, Jen is tempted into the future by a sexy chiropractor, Hagan Chaney.

But does he really love her or is he only after her money?

Excerpt –

Why in heaven’s name did he ask her on a date?

And why did she care?

She had no plans other than a casual dinner for two.

He glanced up and a pretty-boy grin crossed his lips. The twinkle in his hazel eyes softened the square line of his jaw. “So have you decided what you want?”

Heat simmered low in her belly. Oh, yeah, answering that question the wrong way could get her into a world of trouble.

Tempted by wicked ideas, Jen blinked and stared at the menu. She’d do better if he didn’t know the wild directions of her brainwaves. “I’m not sure I can eat. I haven’t been this nervous since my first date with Craig.”

Ah, shit, I wasn’t supposed to mention him. Fire burned her cheeks and her gaze popped to Hagan’s befuddled expression.

“Craig?” Hagan lowered his menu.

“My...uh...husband. He died several months ago.” Jen’s grip tightened on the plastic folder and her heart raced into overdrive. Great, just what she needed to say to start the evening off on the right note. Mention your dead husband and kill the mood.

“Want to call the evening a bust?” she blurted out, angry at herself for failing so miserably at the dating game.

Hagan leaned forward and folded his hands above his menu. “No. I already knew.”

“What? How?” She clenched her hands together under the table. He said he moved here from Texas, having arrived a few months ago to set up his practice and to be near his dad. How could he have found out? Did someone tell him? But who?

“My dad told me. He read about your husband’s accident in the paper.”

“God, you must think I’m awful.”

“Not even in the ballpark as to what I think about you. Because I know you would never have said yes to a night out with me if you’d been happy in your marriage.”

His words hit her like a fist to the face and her head snapped backward, striking the wooden partition between the booths. Wow, how could he have guessed the truth when so many people who knew her hadn’t?

She closed her eyes and searched for an answer. For so long, she’d kept her emotions bottled inside, not allowing anyone to see the loneliness or heartache her unhappy marriage had caused. What now? 

Lie, or admit the truth?

The vinyl cushion squeaked, and a hand touched her shoulder, pulling her from her stupor. Hagan slipped in beside her, his thigh bumped hers and his arm slid along the back of the seat. In the space of a few seconds, his large athletic body blocked her escape from the confining booth.

Nerves pulsed in an agitated rhythm. She couldn’t sit still, and opened her mouth to tell him to back off, but the thin lines of concern marring his brow killed the comment.

“Hey, there’s no reason to get upset.” He cupped a hand over her shoulder and drew her close. “I’m happy you said yes.”

Jolted by his sudden nearness, she exhaled, and then fought to draw air back into her lungs. His crisp, masculine scent acted like a seductive lure, and she had to fight the urge to bury her nose in the curve of his neck.

Another sniff and her resolve weakened. She snuggled deeper into his embrace, savoring his strength, and allowed her cheek to caress the soft fabric of his sweater. Her breasts, crushed against the hard wall of his chest, grew heavy with need. Butterflies flapped wildly in her stomach. Alarms sounded, warning her to pull away.

Read the 1st chapter of any of Tina's books at www.tinagayle.net 

Marketing Exec's Widow is vailable at Amazon, Thanks for hosting me on your blog and I hope everyone has an awesome holiday season, Tina