The steam has stopped rising in the lake that I can see from my desk but the cool air still caresses my cheeks with the back door opened. Soft sounds of birds and the music from soundcloud swirl around. A little fact about me; I always write to music. Another lesser known fact; this is my favorite time of year here in FL. Sure, I know some people would be all about the sun and sand and surf. And I love all of those things. But my absolute favorite time of year is now. Weather is in the 70’s, colder at night, and the house gets opened up to all the cool, crisp air. I absolutely love feeling the outside, when I’m inside. And you just can’t do that when it’s 100 degrees.
Coffee is done for the day as I only drink that when I rise. With the changing weather though I will also have tea during the day. I’m a little spoiled with all things food and drink and I like the loose leaf tea from teavana. It will brew in a glass decanter (Elizabeth from Keltor) and I’ll sip it as I walk and clear my Author brain mid morning. (Also Elizabeth from Keltor) We write from what we know. And there is a little bit of me in all my female characters.
I have a call with a best selling Author in about an hour to chat about the market and trends and what the weekend holds. It can’t be all business all the time, after all. All work and no fun would make me grumpy. There’s a Christmas story to complete which is going to be “Christmas at the Keep” and wee Raith is raising hell, literally. I know my fans of this series are going to really enjoy this. We will see more of Raith in Dante-Part 1 which is releasing 10/31/14 but she’s a little older there. In this story we will get to see her in the terrible two’s and dear God, Keltor and Liz have their hands full for sure. I’m also working on finishing up Dante-Part 2 so we can have a Winter 2014 release on that. Everything is flowing very well so I don’t anticipate problems with that whatsoever.
Speaking of Dante, there was an amazing photo shoot at my house this past Monday and I may have gotten to be the oil girl. Haha. Really, I was. I’ll have the primary photos for the covers by tonight and a cover reveal for at least Part 1 ASAP. It was such a cool experience to be able to take part in that and help with the art direction of the shots. I haven’t released many of the candid shots I took because I don’t want to give away the cover and I would be doing that. But I’ll have some teasers out soon. A very special shout out to the photographer who drove 6 hours to be here and to the model coming soon. They will get their very own post for sure. :))
I also had the call of my life Wednesday. I’m waiting as patiently as possible to reveal what that entailed but when I do there will be some serious “EEEEKing” going on. Be ready to hold your hands against your ears and don’t say I didn’t warn you. Haha.
Below is a recipe that was used in Dante-Part 1. I always discuss how important research is when writing a book and everything from the streets to shops and galleries in Rome were either walked by me or researched. Even the food is traditional Roman fare. This is a vegetarian dish that is very common in Roma and always served with potatoes. I hope you enjoy it!
So, there’s a day in the life of Jennifer Sage. Have a beautiful day, whatever yours entails! xoxo
Recipe and photo compliments of: Design Sponge
Pomodori col Riso
Serves 2 or 3
** Please note that depending on the type of rice you use, cooking time will vary and you may need to add liquid to the rice during cooking if it dries out too much before it is cooked. Alternatively, you can use parboiled rice, or precook the rice some to give it a head start, or you can soak the rice for an hour or so prior. In any case, getting the rice to cook is the tricky part of this dish.
- 6 small to medium-sized tomatoes
- 180g (5.5 ounces) rice
- 2 cloves of garlic minced
- 2 tablespoons of basil, chopped
- 5 small potatoes (size of an egg)
- olive oil
- Preheat oven to 350F/180CWash and dry the tomatoes. In a casserole dish or shallow baking pan that will allow the food to fit in snugly, brush a teaspoon of olive oil over the bottom (or cover with baking paper). With a sharp knife, cut the tops off and set aside. You will use them to cover the tomatoes before placing in the oven.
- Over and bowl with a melon-baller, grapefruit spoon, or small knife and spoon, carefully remove the insides of the tomato. Be careful to not make a hole in the tomato.
- Remove any parts of the core which may remain hard. Strain the juice and pulp through a strainer to remove seeds (or if you’re lazy, leave them in). Tip in the rice, and add the garlic and basil. Salt to taste, and add a teaspoon of olive oil. Mix well, and allow this to sit for a bit. How soft the rice gets before going into the oven will ultimately influence the cooking time.
- Peel and cut the potatoes into small pieces, about the size of dice.
- Fill each tomato until about 3/4 full. Do not overfill or your tomatoes will split open when the rice expands!
- Place each tomato in the casserole, and fill in all the holes with the potatoes. Drizzle olive oil over everything.
- Bake in an oven for approximately one hour. Have a peek every now and then to see how the rice is cooking, starting at the 45 minute mark. You may need to bake them longer.
- Serve at room temperature.