Parsley Tomato Pasta Salad

Italian Flat Leaf Parsley by ET Charles

2 cups loosely packed fresh parsley leaves

20 small cherry or grape tomatoes

1 cup dry farfalle pasta – also called bowtie pasta

2 ounces blue cheese

1 small red onion or 2 small red scallions

1 teaspoon olive oil

Black pepper

Directions: Cook pasta in 3 cups of boiling water. Do not add salt as the cheese contains plenty of salt. Cook 9-12 minutes or according to directions on box.

Wash tomatoes in cold water and pat dry. Cut tomatoes in half. Wash parsley leaves in cold water and pat dry. Coarsely chop parsley being careful to remove all stems as parsley stems can be tough. Place tomatoes and parsley in a bowl.

Sauté onion in one teaspoon olive oil until lightly caramelized.

Using a slotted spoon lift pasta out of water and into tomatoes and parsley bowl. Add blue cheese to the pasta, tomatoes and parsley. Toss well. Top with caramelized onions and olive oil. Toss again. Serve warm with black pepper.

The ratio of tomatoes to parsley to dry pasta is almost one to two to one (1:2:1).

This makes just enough salad. There will not be leftovers.

Serves 4 people as a small side dish.

Note: Italian flat leaf parsley was drawn for a class at Denver Botanic Gardens. Fabric was produced via Spoonflower.

Peach and Tomato Pasta Salad

Peach and Tomatoes by ET Charles

 

1 peach

1 cup lightly packed fresh Italian parsley leaves

15-20 small cherry or grape tomatoes

1 cup dry pasta – penne or bowtie

4 ounces mozzarella, diced into small cubes

1 teaspoon olive oil

Black pepper

Directions: The ratio of dry pasta to whole peach to 15 cherry tomatoes to 1 cup loose parsley leaves is roughly one to one to one to one.

Cook pasta in 4 cups of boiling water. Do not add salt as the cheese contains plenty of salt. For penne or bowtie pasta, cook for 9-12 minutes or according to directions on box.

Slice cheese into small cubes.

Wash peach in cold water and pat dry. Slice the peach into small pieces. Wash tomatoes in cold water and pat dry. Cut tomatoes in half. Wash parsley leaves in cold water and pat dry. Coarsely chop parsley, being careful to eliminate all stems as these are very difficult to chew. (Reserve parsley stems for soup or stew, tied in cheesecloth a bouquet garni.)

Using a slotted spoon, lift pasta out of water and into a clean bowl. Add mozzarella cheese to the pasta. Let sit for five to ten minutes so pasta can cool. Then add peach, tomatoes and parsley. Toss well. Top with olive oil and black pepper. Serve warm.

This makes just enough salad. There will not be leftovers.

Serves 4 people as a small side dish. 

Review and Interview Daybreak on Raven Island

 

Daybreak on Raven Island by Fleur Bradley

 

Daybreak on Raven Island by Fleur Bradley published by Viking an imprint of Penguin Random House in 2022 describes a seventh-grade field trip that has gone bad for three protagonists. They miss the ferry back to the city and must survive the night on a cold island with a host of mysterious characters, solve some puzzles and find a killer. The story and location are fictitious. However, the island was inspired by Alcatraz Island. This middle grade mystery contains themes of friendship and understanding. Cover illustrated by Manuel Sumberac.

Daybreak on Raven Island was designed by Lucia Baez who began her graphic art career working on the high school year book and newspaper.

One Question Interview with Fleur Bradley

Hello Fleur. Welcome.

ETC: How do you revise?

FB: After I finish my rough draft, I let the manuscript 'cool off' for a week or two (sometimes longer). When I feel ready to tackle it, I print out the whole thing and read it, taking notes on plot, character, and pacing problems I see. I then make an editing plan, revising for big picture changes first. After that draft is finished, I may go one more round before giving it a final pass for small changes. I print the whole manuscript each time, so I try to plant a tree or two each year to make up for it... After those three or so drafts it's off, either to beta readers or my agent. I reward myself with a nice dinner out or cake (usually both).

Thank you again for the support! It means a lot.

ETC: Thank you so much for sharing your revision technique.

Visit Fleur Bradley

Visit book designer Lucia Baez

Visit Manuel Sumberac

Learn more about: Alcatraz Island, California

              Visit your local book shop: The Wandering Jellyfish

 

Blueberry Oat Scone

 

Blueberry Oat Scone photo by ET Charles

Rustic Blueberry Oat Scone

1 cup flour

1 cup whole oats

1 Tablespoon baking powder

3 Tablespoons sugar

1/16 teaspoon lavender salt or less

1/4 cup unsalted butter (half a stick)

2 ounces cream cheese

1/3 cup heavy cream

2 eggs

1 cup frozen blueberries

          With a one-to-one-to-one ratio of flour, oats and blueberries this makes a hearty, irregularly shaped scone.

Directions: Combine dry ingredients in a mixing bowl. Stir and mix well. This makes a thick batter that is best mixed by hand. Cut in butter with a fork or pastry mixer. Cut in cream cheese also with a fork. Add the cream and mix well. Wash and dry each egg. Crack each egg separately into a small bowl and examine for flaws. Make a well in the batter; add the eggs. Mix the eggs in the well and then mix the eggs with the rest of the batter with a fork.

          Grease and flour a 10.5-inch pie pan. Place dough in pan. Dough will be thick and lumpy and will not reach all edges of the pie pan. Bake at 375 degrees Fahrenheit for 35 – 40 minutes. Oven temperatures vary so adjust baking time as necessary. A knife inserted into the baked scone should emerge clean. Let scone cool.

Icing

2 Tablespoon unsalted butter

2 - 3 Tablespoons fresh squeezed Meyer lemon juice or whatever you have

1/3 – 1/2 cup sifted powdered sugar

          In a small sauce pan melt butter. Add lemon juice. Stir. Remove from heat and sift in powdered sugar. This will make a translucent glaze. Pour glaze on scone and serve warm but not hot.

Serves 6 people.

Thanks to Wanda Dietz for the first gift of lavender salt.

 

Book Review and Interview: Alone

 

cover illustrated by Pascal Campion

Alone, Megan E. Freeman’s novel in verse, published by Aladdin an imprint of Simon & Schuster, is a suspenseful, harrowing mystery and survival story set in a Colorado town. Maddie, twelve years old, and George a faithful rottweiler, left alone in an abandoned town survive together in this compelling novel. Ms. Freeman has written a multi award winning mystery and survival novel. Alone is recommended for grades five through nine. However, I would suggest fifth grade through 100+ years. Pascal Campion illustrated the cover.

Two Question Interview with Megan E. Freeman

Hello Megan, Welcome.

ETC: What advice would you give those in K-12 school about writing?

MEF: Once you’ve written something that feels good and satisfying, ready for outside eyes, find a Trusted Reader and share it with them. It can’t be just anyone. You may have to secretly audition several people before you discover the one who qualifies for the formal title with the capital letters. Your Trusted Reader will be the person who, when they’ve read and responded to your work, leaves you feeling eager and excited to get back to your desk to write more. That’s it. That’s the only qualification. They may also be someone who can offer actionable feedback, like a critique partner or a fellow creator, or they may simply be someone who reads for pleasure, like your best friend or a family member. It doesn’t matter. The most important thing is how you feel once they’ve read it. And the crazy part is, they probably won’t even realize the gift they’ve given you. Through the mysterious alchemy created between your hard work and their generous heart, your Trusted Reader unknowingly partners with you to form a positive feedback loop that keeps you excited to write and share with them. Your Trusted Reader motivates you to write more, and they do it simply be being who they are.  

ETC: What did you find most helpful to your writing?

MEF: First, joining the Rocky Mountain chapter of the Society of Children’s Book Writers and Illustrators was a game changer. The combination of craft resources and industry support is invaluable. I am a better writer because of SCBWI and I am a savvier business person. I encourage everyone to join and take advantage of as many of their resources as possible. 

Second, my motto for anyone who wants to be traditionally published is this: Show up. Show up to your desk, show up to conferences, show up to webinars, show up to critique groups, show up to online writing communities. Sign up for workshops that include professional critiques so you’ll have an imposed deadline you’ll have to meet. It doesn’t even matter if the agent or editor or writer likes your work; you will have done the writing, and that’s the most important part. I almost didn’t register for a workshop where I ended up meeting an editor who eventually introduced me to my agent. Imagine if I hadn’t shown up for that!

Here’s another example of what I’m talking about. At the end of 2019, I applied for a place in a juried writing workshop where an author I admired was going to be teaching. I hadn’t completed the required manuscript, but I had the early chapters to submit with my application. Acceptances wouldn’t be announced until a few weeks before the conference, so I had to go ahead and finish the manuscript assuming I would be accepted; there wouldn’t be time to do it later. As it turned out, I wasn’t accepted and the author cancelled the workshop due to COVID, but none of that mattered because I had a completed manuscript that I wouldn’t have written otherwise. It was a win-win, regardless of the outcome of my application.

Every single opportunity that has advanced my writing career or my mastery of craft happened because I showed up. 

ETC: Thank you so much for joining us.

Visit Megan E. Freeman

Visit Pascal Campion

Visit your local book store: The Wandering Jellyfish Bookshop