The Government Watches Us… We Should Watch Back

I’m not a crazy alarmist. I’m just crazy. lol Seriously, I KNOW when people say things like this, it sounds crazy. Plus, there’s this whole laziness factor to add in as well. Then there are elements of disbelief because… it just can’t be. But it is. Parts of our society have gone to seed, been allowed to run rampant with unfettered access to power and position as we watch on.

Do I think our government is evil? No. It’s populated with people as well, who are just as lazy as the rest of us. But when the general population is being all lazy and shit, we isolate and want everyone to leave us the hell alone. When government gets lazy, something else happens. Corners are cut and shortcuts are taken. Only the people who represent our government do this, its the general population that ends up paying.

So what started all this? Just watching video after video of cops pulling people over and going beyond the scope. So, here’s the deal. It used to be that some cops had cameras on their cars. It got pulled because there were too many incidents that made the cops look unfavorable. So many departments got rid of them. So my bright idea is to have citizen filmers.

That’s right. We all have smart phones and some of us carry around small video cameras. Film traffic stops and various other cop/citizen interaction. Then upload it onto youtube so that interested parties can access it. Tag it with date, time and city/state and crossroads.  As more videos are uploaded, it’ll be like the largest grass roots reality TV show ALL on youtube. Not only do we keep everyone in check, we get some good entertainment as well. Win/win, dude. What the hell are we waiting for?

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Examples of why we need to watch our government, starting with the police.

Hundred’s Protest Albuquerque’s Trigger-Happy Police Department

Scones, Scones and more Scones

Keeping with the Irish theme, I thought I’d share a few scone recipes. The first one is an interpretation of an Irish scone. The second recipe is the one I use most. Last, but not least, is a paleo almond flour variation. Try one or try them all. I like ’em all enough NOT to make them too often. Ummm, cause they go straight to my ass. 😉

 

“Real” Irish Scones

By: Emily

~makes about 8-10 small scones

2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1 teaspoon fine salt
3 tablespoons unsalted butter, softened to room temperature
1/2 – 3/4 cup milk, cream, or a combination

Preheat oven to 350° F. Place a baking sheet pan lined with parchment paper or a Silpat in the oven.

Sift together the flour, baking powder, sugar and salt into a mixing bowl. Use your fingertips to work the butter into the dry ingredients until the mixture just holds together.

Working the mixture as little as possible, add 1/2 cup milk and mix until it forms into a soft, slightly sticky ball. Add more milk if needed to reach desired consistency.

Place the dough on a very lightly floured work surface. Using a floured rolling pin, gently roll the dough to a 1-inch thick slab. Dip a 1-2-inch biscuit cutter in flour and cut out the individual scones, or slice the dough with a knife of the blade of a bench scraper.

Remove baking tray from the oven and arrange the scones on it. Bake 8 minutes, turn over, and bake another 4 minutes or until just barely brown.

Serve with butter, preserves, and freshly whipped cream.

If you have leftovers, reheat at 350°F for 2-3 minutes or until warmed through, or freeze by wrapping completely cooled scones in plastic wrap, then placing in a zippered bag or freezer-safe storage container. To reheat, thaw at room temperature in the plastic wrap, then unwrap and re-heat as above at 350° F.

Variations

• Herb – add a few tablespoons chopped fresh thyme, rosemary, chives or sage to the dry mixture.
• Cheese – add 1/2 cup grated cheddar or Parmesan cheese to the dry mixture. Brush the tops with beaten egg or cream and sprinkle with more grated cheese.
• Currant – add 1/2 cup currants (or raisins) to the dry mixture.
• Chocolate – increase the sugar to 2 tablespoons, add 4 ounces chopped semi-sweet or bittersweet chocolate, and sprinkle each with a pinch raw sugar before baking.

 

Dreamy Cream Scones

2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes
1/2 cup currants (I used dried cranberries, and chopped them into smaller bits)
1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.

3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. Stir in currants. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. Add currants and pulse one more time. Transfer dough to large bowl.

4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.

5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by either a) pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper  or b) patting the dough onto a lightly floured work surface into a 3/4-inch thick circle, cutting pieces with a biscuit cutter, and pressing remaining scraps back into another piece (what I did) and cutting until dough has been used up. (Be warned if you use this latter method, the scones that are made from the remaining scraps will be much lumpier and less pretty, but taste fine. As in, I understand why they suggested the first method.)

6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

*sometimes I add strawberries and cream cheese

 

Paleo Almond Scones

2 cups blanched almond flour
⅓ cup arrowroot flour
½ teaspoon sea salt
2 teaspoons baking powder
2 Tablespoons pure maple syrup
½ teaspoon pure almond extract
¼ teaspoon pure vanilla extract
1 large egg
¼ cup melted organic coconut oil
¼ cup raw, slivered almond pieces

Instructions

Preheat oven to 350F. Line a baking sheet with a Silpat or parchment paper. Combine almond flour, arrowroot flour, salt and baking powder in a large mixing bowl. If there are any lumps in the almond flour, use a fork to break them up.

In the bowl of a stand mixer or another large mixing bowl, combine maple syrup, almond and vanilla extract with the egg.

Turn on mixer and slowly pour in melted coconut oil until well combined. (If using a hand mixer, begin beating mixture and slowly pour in melted coconut oil.)

Pour the liquid mixture into the flour and mix until well combined.

Finally, stir in the slivered almond pieces until mixed throughout. Use your hands to form the dough into a ball. Place on baking sheet and gently press down to flatten.

Cut into eight triangles and bake for 20 to 25 minutes (I had to bake until 25 minutes to get nice brown edges) or until edges are nice and brown but not burnt. Remove and cool completely on a wire cooling rack.

 

Spring Fling Blog Hop Winners!

Yay! We have a winner. Ray is the lucky winner of my giveaway. Be sure to check out all the other blogs to find out if you won any of those or maybe even the Grand Prize. And because it’s Spring and I’m a little crazy, I picked another lucky winner as well. Just because. Anne is also going to win an ebook as well.

Please contact me at my email and let me know the format you want.

Thank you all for participating and making this a fun hop!

~D

ETA: Just got the Grand Prize winners from Jane.

Kindle Fire— Sally Fryman Wagoner
$75 Amazon Gift Card— Eva
$25 Starbucks Gift Card— Eva Millien
$25 Blushing Books Gift Card— Kathy Osborn
$25 Loose Id Gift Card— Jessica Subject

Smutty Sunday: Reviews Catch Up

Today’s reviews will have a mix of bought and NetGalley books. I will let you know which is which in the body of the review. I know I’ve got quite a few book reviews to get through. And I will. I’m not going to download anymore books until I get my backlog caught up completely. Hopefully, getting new books will be the carrot that makes me get these damn reviews out.

First up…

1. Beneath the Patchwork Moon by Alison Kent

This was a NetGalley read. Thank you for them, Ms. Kent,  and Montlake for the opportunity to read this work.

Now onto the review…

This book just confused me. I just didn’t understand the whole premise. Three friends are driving. There’s a wreck. One of dies. Ones in a permanent vegetative state. And one broke her hip, was hospitalized and got better eventually.

Everyone hates the one with the broken hip.

Even though she wasn’t driving. Even though the accident wasn’t her fault. Even though all this happened when they were stupid teenage kids. And to top all this off, no one will talk about anything. They just hate the broken hip girl, umm, just because she’s alive and can be hated. By her surrogate family, even. People who’ve known her since she was little. Did I say the accident isn’t her fault?

And then there’s the weird, bizarre love thing. With the dead kids brother. Who just kinda deserts her after his family turns their back on her. So she loses both her best friends, everyone hates her, dead girls family hates her the most and then to top it all off the boyfriend bails.

And the whole thing with the vegetative state kid’s family? More strangeness. I did not get this book at all. I kept waiting for it to make sense. I’m still waiting.

 

2. Dark Witch: Book One of the Cousins O’Dwyer Trilogy by Nora Roberts

I picked this book up on Amazon when it was on sale for like $3.99 or something. Figured I couldn’t go wrong at that price. Boy, was I mistaken.

Sadly, I neither liked the characters nor the story here. Roberts writes well. I just didn’t connect with the characters. I didn’t give a shit about the love story OR the paranormal one. It was all very blah. And I found myself skimming huge chunks of this book.

I will not get the rest in this series. That’s the way it is for me with this writer. I either love it–Witness–or I hate it–this.

Spring Fling Blog Hop

Today’s the first day of Spring. The Vernal Equinox for those of you wanting to use more astrological terms. lol It is the day the North American continent begins to tilt in a way as to bring the sun closer to that portion of the surface of our planet.Sepia Shot of a Young Kissing Couple.

Like little flower, the sun after the long cold season makes me turn my face up towards it. I dunno why  but Spring makes me think of going slightly crazy, a little punch drunk, a bit bonkers. Which shouldn’t be a surprise after being cooped up for the dark, cold months of winter.

Flowers make me think of the birds and the bees. Well, mostly bees. But if you get as far as the bees, you can’t help but think of the birds as well. So it shouldn’t surprise anyone when I say Spring makes think of love, romance and sex. Okay, lots of things–including Spring–makes me think of love, romance and sex.  I write the stuff for shitsake. 😀

In honor of Spring, I’m doing this fling to celebrate. So much to be happy for, but the one right now is that winter is gonna finally be over AND because I had two books release last month. Hat Trick is one of them and is the ebook on giveaway for this hop. It was serendipity to have an ebook about weddings and babies and best men and maids of honor come out just in time for Spring, but there you have it.

Leave me a comment and let me know why you love Spring, or just tell me anything at all for a chance to win my prize. And then go to the other blog hop participants for more cool things to win on their blogs and increase your chances for the grand prizes. The Rafflecopter link is below, and the main blog hop can be found here or by clicking on the Spring Fling Blog Hop button up above. When the Hop is over, check back at all the places to see what awesome swag you’ve won.

The blurb for Hat Trick is below. and you can find a snippet here.

Blurb:

Silas is a professional soccer player and Best Man at his best friend’s wedding. Emma is in upper management and Maid of Honor at her best friend’s wedding. When the Silas and Emma wake up the next morning in bed together, the worst thing they thought the night before had given them was a hangover.

Now the Maid of Honor is showing up to the wedding pregnant with the Best Man’s baby. On the way to their own happy ending, Emma and Silas have to overcome their dislike of each other and the situation. If that isn’t enough, the past always has a way of coming back to haunt the present making it anyone’s guess if Emma and Silas will play to advantage or commit a foul.

GRAND PRIZES:

*Special THANKS goes out to Blushing Books and authors Sue Lyndon, Patty Devlin and Cara Bristol for their contributions to the Grand Prizes!! 🙂

1 Kindle Fire (Donated by Blushing Books)
1 $75 Amazon (or B&N) Gift Card
1 $25 Starbucks Gift Card (Donated by Sue)
1 $25 Blushing Books Gift Card (Donated by Patty)
1 $25 Loose Id Gift Card (Donated by Cara)

a Rafflecopter giveaway

Music Monday: Radioactive

Radioactive by Imagine Dragons is my pick for the day. Not only is the music bad-ass, the muppets in the video are AWESOME. I like the beat it has, but the words are cool as well. But seriously, its the vid that has me coming back again and again to watch. 😉

**no muppets were harmed in the making of the video.
***today’s selection in no way has anything to do with St. Patrick’s Day festivities. Although this song would be good to have a beer with when listening. 🙂 While wearing green or something. Or maybe drinking green beer, umm cause, well, you know, radioactive and shit. You know, glowing green = bad. 😉

One Year Blog Anniversary

Today’s the one year anniversary of my blog. March is also the month I finished my first full length novel. Yes, that’s right. March of last year was when I finished my first full length novel. It amazes me that it happened at all. Still. Today.

This isn’t going to be a long post. Just a little something to commemorate today. So this is my jumping up and down for joy… in writing. 🙂

Hopefully, next year– I will be able to write another little post of goodness.

 

Saturday Snippet: Show Me

Show Me anthology

My short story, Show Me, released last month from Cleis Press. Kristina Wright was editor and Lauren Dane wrote the forward. There are lots of really good writers who have contributed to this wonderful collection. The stories are hot which is why they are included in a Best EROTIC Romance 2014 collection. That’s all the warning you’re gonna get cause the title should be self-evident. Seriously.

Because my story is a short one, the snippet from it will be short as well. The book is BIG, though. So check my story out as well as all the others by some pretty damn fabulous writers.

Here’s what one review said about my story. Click on the link and it’ll take you to her Amazon review (she left it on Goodreads as well if you prefer to read your reviews there) which includes all of the stories in this anthology, not just mine:

Show Me by D.R. Slaten

Dani’s boyfriend wants to watch her pleasure herself. – Good, short and sexy story. Her embarrassment afterward was rather amusing.

~By MsRomanticReads “Michelle” (Texas)
Amazon Reviewer

Snippet:

I slowly rolled over. Cupping my breasts as I spread my legs. Exposed. Bare.

“Show me,” he whispered. So softly that I had to strain to hear the words he spoke. “Let me see, baby. Show me more.”

I kept my eyes downcast. I couldn’t look at him. My nerve wouldn’t have withstood his direct gaze.

I hadn’t realized how much I would like his eyes on my, watching me. But even as I knew that I liked that he stared at me, I still couldn’t look at him.

Night Blind PreOrder

nightblind_800_2Night Blind is up for Pre-Order today on the Totally Bound website.  Click on the picture and it should take you straight to the page. It goes on sale everywhere next month on the 25th, but will be available for early download at Totally Bound on March 28.

This is the story of Ellie, Lucien and Rory. It is Part 2 of the Prequel to the OtherKind. FarSeen, which was released last year as part of the Wanton Witches Collection, was Part 1 of said Prequel.

Both are hot, serious,  and funny. Plus, they have vampires and werewolves and witches and magic and sex and all sorts of good stuff. The two female lead characters are sisters and witches. FarSeen starts the story and Night Blind ends it. And although, they can both be read alone, I think the story makes more sense when read together. But what do I know? I just write the damn things. 😉

This series has some bad bad guys. But it also has a great story about happily every afters and the good guys conquering in the end and all that comes with tales involving the forces of good against evil. And it has some hot sex. Did I mention most of these stories are menage, some are menage and more, and some are couple pairings. But the vast majority involve three players.

Here’s the blurb for the book in postcard form.

Enjoy!

 

nightblind_postcard

Beef Stew with Guinness

St. Patrick’s Day is around the corner. So I thought that in honor of the Irish… I’d share some recipes that are Irish-y in nature. lol The beef stew below can be made with any food beer, but why not go for the Guinness? The more flavorful the beer, the deeper the underlying notes to the stew. I also do not add potato cubes to the stew either. I prefer to mash the potatoes and then ladle the stew on top of a mound of fluffy white goodness.

Irish Beef and Guinness Stew

2 pounds beef chuck or sirloin, cut into 1-inch chunks (lamb is okay, too)
1/4 cup vegetable oil
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika- I use smoked
1 bay leaf
1 1/2 teaspoons Dijon mustard
1 tablespoon Worcestershire sauce
2 cloves garlic, chopped
2 large onions, chopped
2 tablespoons tomato paste
2 1/2 cups Guinness stout (any dark beer is okay)
1 cup beef stock
4 large carrots, chopped
4 celery ribs, chopped
1 sprig fresh thyme
fresh parsley for garnish

 

Place beef cubes in a bowl and massage on 1 tablespoon of the oil. In another bowl, stir together the flour, salt, black pepper, cayenne pepper and paprika. Dredge beef in this flour mixture until every side of all the beef pieces are coated and there is no loose flour in the bowl.

Heat remaining oil in a large heavy pot or Dutch oven over medium-high heat. Cook the beef in a single layer. If, due to the size of your pot, you need to do this in batches, take the time. The beef will steam instead of brown if you pile it all on top of itself. Browning it properly is the key to a good stew. After all the beef is browned, make sure it is all in the pot (if you did it in batches) and add the garlic and onions. Stir in for a minute or two (without letting the garlic brown). Add tomato paste, beer and beef broth and thyme. Add carrots, bay leaf, mustard and Worcestershire. Cover and cook for 3 1/2-4 hours at 325 degrees F until beef is tender. During second half of cooking check liquid level a couple times and add a little more beer or broth if too much has evaporated. If you like, you can make mashed potatoes ahead of time, place in a buttered casserole dish, cover with foil and keep warm in the oven with the stew during the last 20 minutes of it’s cooking.

Right before serving, remove the bay leaf, taste the gravy and add more salt and pepper, if needed.

Place a generous dollop of mashed potatoes or champ in a bowl, ladle stew over and sprinkle with parsley.

 

Crock-Pot method:

Brown beef as described above, then deglaze pan with beer and broth. Add all ingredients to your crock pot. Cook on low for 8-10 hours. Towards end of cooking check liquid level. Add more if needed.