The heatwave ends, fruit salads

The heatwave ended suddenly yesterday – in the space of two hours it was over. We opened the windows and let the air cool the apartment. We had been baking in the heat for days, and the fresh air was a blessing. We have no air conditioning here, and when it’s hot, it’s best to keep all the windows and shutters closed, turn off the lights, and turn on the fans. It gets very stuffy. To keep cool, I’d been making fruit salads – here are my favorite heat beating recipes:

Heat-beater salad: Watermelon & melon, cut into chunks. Put in freezer for 15 -20 minutes, until just frosty but not frozen. Serve with a sprig of mint & a glass of cool water or lemonade. You can also add apricots.

Frozen Green Grapes – Put a bunch of geen grapes in the freezer until well frozen. Take out and munch as you sit in front of a fan. I like to eat them while watching a film – it takes my mind off the heat.

Aunt Minnie’s Lemonade – I can’t get enough of this! Whole lemons, washed, cut into chunks. Crush with a wooden spoon and a generous helping of sugar in a heavy pitcher. Add water and stir – chill. Serve with ice and mint. Add water to the pitcher as you serve until the taste is nearly gone.

Une Chose – the French drink grapefruit juice mixed with tonic water & chilled. It’s not bad. They call it a “Chose” for some reason. I have no idea what it means. The thing?

In the worst of the heat, I wet dishtowels and sit in front of a fan with them on my legs. I put a dishtowel over Auguste as well, he loved it.

My frosty watermelon / melon fruit salad

Grilled lettuce, Legends of Persia

You have no idea how good this is. Romaine lettuce, rinsed and sliced lengthwise in half. Drizzle with olive oil and sprinkle with sea salt. Grill until just charred on both sides. Now, you can do this a couple ways – you can grill the cut side 60 seconds or so, flip them over and sprinkle with blue cheese while grilling the other side. Take off the heat and serve with steak – and for an extra treat – add a dash of hot pepper sauce and honey.  OR, you can cook the salad both sides 60 seconds each, then serve with avocado – lime dressing which you can make in a blender with a ripe avocado, some lime juice, some white vinegar, some crushed garlic, and olive oil – whip it up and drizzle it on – serve with sliced red onion and tomatoes. 

In Legends of Persia, Ashley &  Alexander are heading across the mountains on their way to Bactria to recover the crown of Persia and to try and find Paul, their infant son. Alexander the Great was able to take his army far because of the organization (imagine the logistics of feeding 60,000 men!)  He perfected the art of feeding his army with stocks of grain and livestock, and he planned carefully so he always had a steady food and water (and wine!) supply. An army is only as good as its health – Alexander had doctors and cooks with him too. And most meat and vegetables the army ate were grilled. Baked bread, peas, lentils, beans, olive oil and wine also accompanied the troops’ meal. If wine was  not available, there was barley beer, or even fermented honey (mead).

“For a normal  soldier, major nutrients were taken in through a variety of fruits and vegetables, while other rations, especially fish, were supplemented whenever possible. Non-perishable foodstuffs such as salt, onions, and thyme enhanced the soldier’s bounty, while any meat that was ordained edible could be cooked on the iron spits of a portable grill, which the soldier himself carried.” [Engels, Donald. Alexander the Great and the logistics of the Macedonian army. Univ of California Pr, 1980. Print.]

LEGENDS OF PERSIA

2nd in the Time for Alexander series. Ashley continues her incredible adventure in 333 BC as she follows Alexander the Great’s army on his journey across Persia. As a presumed goddess, Ashley is expected to bless crops, make sure battles are won, and somehow keep out of the daily journals sent back to Athens, while all the time searching for her son and keeping history on course.  

Alexander’s campaign against the mountain tribes in the Hindu Kush is given a new life, told from the viewpoint of a time traveling reporter. Ashley knows he’s on the most dangerous part of his fantastic voyage, but she has to walk the knife edge of history, keeping Alexander alive and not bringing the wrath of the Institute of Time upon her.

Buy links:  Published by Accent Press, Available through Simon & Schuster,  Amazon.com, Amazon.co.UK, Barnes & Noble,  ibooks, BAM!, !ndigo (Canada), Waterstones

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Excerpt:   We settled in the valley to wait for the rest of the army, and Alexander put Bucephalus in a large corral next to his tent so he could watch him closely. However, it seemed the horse had recovered. He kicked his feet up and rolled in the grass. Alexander leaned against the makeshift fence and watched him, his chin on his hands and his expression somber.

I went to stand beside him, putting my arms around his waist and resting my chin on his shoulder. He was still too thin. The past few days hadn’t helped, and he looked tired.

“What are you thinking about?” I asked him, my cheek next to his. I closed my eyes. He smelled good, he always did, a clean, musky scent.

He didn’t speak for a moment, then he said, “I’m twenty-five years old. When I was nineteen my father died, and when I was twenty I inherited his crown. I was young and brash. I felt as if the gods had spoken directly to me and commanded me to take my rightful place at the head of his army. The men welcomed me, and the first place I went was to the oracle, to ask if I would be successful. She said I would be invincible. And so I went to fight the strongest army in the world, armoured with the knowledge of my immortality, sure to win. And I did win.

“Then I met you, and you said you were from a time three thousand years in the future. Three thousand years.” His voice faltered. “It seems such a small thing when one says it. The sound of it passes so quickly. And then you look at a lifetime, and you think of your parents who seem so close, of your grandparents, whom you knew slightly, but did you know their parents? What were they like? Only three generations gone, and already the thread is frayed. Another two generations and it breaks. The memories stop. No one has ever seen his great, great, great grandfather. His life was a mystery.” He spread his hands in front of him, fingers outstretched.

“And then you said you came from a time when the ‘greats’ are too many to count. How many generations have passed? Are there any of my blood left? Does it matter? It would be as diluted as a drop of rainwater in the ocean.” His voice was bleak and his shoulders started to shake.

I held him tighter. “Don’t worry, please don’t worry,” I said.

He turned to face me. “Ashley, I never asked you, did I, to tell me about my future? The truth is, I’m afraid. I don’t want to hear it. When I went to see the oracles, I wasn’t afraid to hear my future. I asked because I didn’t truly believe. If you know that your questions will be answered, then it’s like looking death in the face, and nobody can do that.”

“I understand,” I whispered, my stomach knotting. I thought I knew what was coming next.

“I don’t want to know for myself. Because whatever stories about me remain three thousand years in the future, only the gods know which ones are true and which are legends. And if any of my family survive, how can I care about them? I care not for a man only four generations removed, my great, great grandfather.” His voice wavered and then he drew a deep breath. “Two days ago, eighty soldiers perished coming over the mountains. Eighty good men. Thirty-six died together when they fell into a ravine. The ground beneath them slid away. Fourteen died of the cold. Five starved. Three fell off the trail, and twenty-two died of what you called ‘altitude sickness’. Now we are going into a land that none of us knows. A land held by a madman, a traitor. Can you tell me if I will be successful?”

I shook my head. My pain must have shown on my face. “I don’t know. There are several years in your history that we know little about. I’m afraid I can’t help you.”

“And it would be these years in front of us.” He spoke without rancor.

“I’m sorry.” I would have loved to be able to say, “Go here, do that,” but I couldn’t. I did know something I wasn’t telling him. The next two years would be the most difficult his army had ever known.

About the author:

Jennifer Macaire lives in France with her husband, three children, & various dogs & horses. She loves cooking, eating French chocolate, growing herbs and flowering plants on her balcony, and playing golf. She grew up in upstate New York, Samoa, and the Virgin Islands. She graduated from St. Peter and Paul high school in St. Thomas and moved to NYC where she modeled for five years for Elite. She went to France and met her husband at the polo club. All that is true. But she mostly likes to make up stories.

BROWNIES, TIME TRAVEL, AND ALEXANDER THE GREAT

Recipe for Scrumptious Brownies

4 oz dark unsweetened chocolate, 2 sticks sweet butter, melted. Melt chocolate in the microwave or over a double broiler and add melted butter. Stir well. In another bowl, mix 4 eggs and 2 cups granulated sugar together until creamy.  

Note: I used 1 cup granulated sugar and 1 cup light brown sugar. Add 1 teaspoon vanilla. Blend chocolate/butter mix with sugar/egg mix and add 1/2 cup of flour. You can also add a cup of crushed walnuts or pecans if you like.
Butter and flour a rectangular baking dish. Pour in batter and bake in a preheated 350°F  (220°C) for 25 minutes or until middle is set. Do not overcook! Let cool and cut into small squares.  
 Note – I eat these hot out of the oven, when they are still gooey – I take a chunk and put it on a scoop of ice-cream!

Excerpt from The Road to Alexander

We walked through the doorway to find Darius sitting pensively on his throne.

He was taller than I’d expected. Most of the people I’d met were of medium height. Darius, when he stood up to greet us, towered over me. He was nude, except for a golden chain around his neck. Nudity was so common that I’d ceased to be aware of it. The soldiers went around unclothed, and in the villages children were nude. Persian men wore very brief loincloths. Women wore robes or belted a cloth around their waists, although slave women were often naked. Alexander chose the Greek mode, which meant he wore a pleated tunic or slung a short cape over his shoulders. Today he wore his tunic.

Darius’s hair was long, black, and wavy, brushed back from his high forehead. He was clean-shaven; the beard he wore on ceremonial occasions was in his hand. It was made of finely knotted black silk. 

He looked at his beard and then placed it gently on the seat of the throne.

“It’s yours now,” were his first words to Alexander.

“You can keep it.” Alexander’s voice was neutral. It almost sounded like pity, and I looked at him sharply. So did Darius. For a second his eyes flashed, and I saw a glimpse of the king he’d been.

“Thank you.” His voice was careful too. They talked about the battle, verbally dancing around each other like fencers. Neither gave the other any advantage, but there was an undercurrent of sadness in Alexander that I could not fathom. Darius was puzzled as well, because after an awkward silence, he motioned toward the table where a tray of fruit sat. “Would you like some figs? They’re fresh. I imagine you’ve been living off dried ones during the march.”

Alexander said, “No thank you.”

Darius nodded. “Ah well. How’s Statiera?” It was almost an afterthought.

“She’s well. She’s ruling Babylon.”

He looked surprised. “Oh? And your mother?”

“I sent her back to her own people. It was either that, or kill her.”

Darius froze. I held my breath. He turned his head very slowly and looked at me for the first time. He had long-lashed, honey-brown eyes. Vanity prompted him to line them with kohl, making them appear even larger and more brilliant. His face was dark and his eyes were lighter than his skin, like a lion’s eyes. And like a lion he blinked and looked away from my gaze. “So you knew,” he said.

“Why did you think I came after you?” Alexander’s voice rose, a note of anger in it.

“Oh, I suppose I’d guessed.” Darius shrugged and took a plump fig. He squeezed it appraisingly and then put it back in the bowl. “You want the babe.”

“Where is he?”

“Is it true she’s a goddess?” He wouldn’t look me in the face and I found that disturbing.

“It is.” I was startled by Alexander’s answer, but even more startled at Darius’s next question.

“Tell me when and how I shall die, Goddess.” He was staring out the window, bracing his hands against the sill. His body was all flowing lines and muscle. I couldn’t help admiring his physique.

I looked at Alexander who nodded once.

I drew a deep breath. “You’ll be killed by someone you trust before the summer ends.”

A shudder ran through his body. When he spoke his voice was broken. “The child is in the hands of a Bactrian satrap. I gave him to a caravan going east. He’ll be in Bactria in the spring. The babe is marked by the goddess. He’ll come to no harm.”

I put my hand on Alexander’s arm to steady myself. “Why?” I whispered.

“Because of the oracle,” said Darius. He sighed and then looked at me at last. “When Olympias came to the city she had the babe brought to the temple of Marduk. She was going to sacrifice him. An oracle told her that the babe would be her downfall. In a way, I suppose it was true. However, my astrologer said that if the babe died I would lose everything that was dear to me. I love my daughter Statiera more than all the gold in this city. And I love her more than my own life. How long do you think she would have lived if you had found out that your child had been sacrificed on the altar of Babylon’s god? Now she is the Queen of Babylon. The babe is safe, but the prophecy said one more thing, Iskander, about you.”

“What did it say about me?” asked Alexander.

“It said to ask her.” He pointed at me. “The oracle said, ‘All Iskander’s questions can be answered by the child’s mother.’ It claimed she knows all.” Then he turned to the window again. “Ask if you dare, 

Iskander. I did.” His voice was almost inaudible.

I would have run out of the room, but Alexander caught my wrist. He bowed to Darius, and made me bow too, although Darius had his back to us and was staring out the window. Alexander knocked on the door, and Lysimachus let us out.

“He can see anyone he chooses,” said Alexander.

“Anyone?” Lysimachus looked surprised.

“Anyone. He’ll be trusting no one now.” He looked at me with flinty eyes as he said this, and I quailed.

When I got outside the palace, I gulped the air. The atmosphere had been suffocating. Darius was doomed.

I had hated Persepolis from the moment I’d entered it. Perhaps it was the emptiness of the city. No one had ever lived there. There were no women, no children, only Darius and the soldiers. Or maybe it was the pall of smoke that hung low in the sky. Thousands of men were clearing the bodies from the battlefield. The dead soldiers were being cremated, and the smell was ghastly. Darius had lost nearly half his army. The rest of Darius’s men had either been absorbed into Alexander’s army, or if they wouldn’t swear allegiance, sent to the mines as slaves.

Alexander brooded as we walked. Several times he made as if to speak, but each time he fell silent. At first, I wondered if he were thinking about the men he’d lost, and their families’ grief when the news arrived. Then I saw him looking at me out of the corners of his eyes, and I realized he was thinking about what Darius had said.

I reached out and touched his arm lightly, meaning to comfort him, but he flinched.

“All right, that does it!” I stopped in the middle of the path and folded my arms across my chest. “We have to talk about this. It will do no good for you to go on sulking.”

He spun around and faced me, his eyes blazing. “Sulking? Sulking, am I?”

“Yes.” I glared back at him, but I couldn’t stay angry long. My eyes softened. “Oh Alex, I’m sorry. I never should have said anything to Darius. It was a mistake, I admit. I regret it and I wish you had never made me do it.”

“Made you do it? I made you do it?” His anger was terrible to behold. “I told you not to!”

“You nodded!” I was furious. “You nodded your head like this!”

“That means ‘no’!” He sputtered. “Everyone knows that!”

“I forgot,” I said miserably. “I’m sorry. Where I come from that means ‘yes’.”

“Where do you come from?”

I shook my head. “That means no, where I come from. And I can’t tell you.”

We stared at each other. Alexander’s face was paler than usual, his forehead damp. “The gods are playing with us,” he said slowly.

“Perhaps it’s true.” I couldn’t face him anymore and I turned my head.

“Oh, no, you don’t.” He took my chin and made me look into his eyes. “How do you know he will die by the hand of someone he trusts?”

I shivered. I would have to tell him, and by doing so change the course of history. A sharp pain was starting in my toes and I wondered if it was the erasure that was beginning. In a moment I would disappear. Probably writhing in horrible pain. I glanced down, expecting to see my feet disappearing but no, it was just Alexander, standing on my foot. “You’re on my foot,” I said, pointing.

He cursed and stepped backwards. “I need to know. Are you really an oracle?”

I shook my head. “No, I’m not. I’ve never even seen an oracle, and I don’t know what they do, or how they act. When I was in the palace, all I could think of was my baby, and that Darius had kidnapped him. I was angry. I said something I regret. If it turns out to be true, we’ll talk about it then. Right now I’m just glad to be out of there and away from him.”

“He was a great man,” said Alexander.

“But you’re a greater one.” I touched his face and then pulled him towards me and kissed him. “And you’re the best kisser in the world. Who taught you?”

He opened his mouth to speak then snapped it shut. “My mother was right. All women are sorceresses.”

My mouth twitched. “For once, she was probably right.” I linked my arm through his, and he didn’t pull away. He was not convinced and was still angry, I could tell. He hadn’t forgiven me, and I knew it was only a matter of time before I’d have some serious explaining to do. Bleakly, I wondered what I could invent.

 

Last minute recipes

I got home from work last night and found…4 hungry people. And nothing cooking. It was 7 pm. Here’s what I did: I tossed: can of stewed tomatoes, can of corn, can of kidney beans, 1 tbs olive oil, 1/4 cup red wine, 1/4 cup ketchup, 2 tbs dried basil, 2 tbs cumin, 1 tbs chili powder, 1 tbs garlic powder, pinch salt, dash of pepper, in a pan and started to cook it. In a frying pan, I fried 2 frozen hamburgers and when they thawed I chopped and browned them with an onion. Stirred everything in the pot and set to bubble, and made some quick rice. Called it “Express Chili”, and served it to the hungry hordes.

Lapin à la Moutarde

Or rabbit with mustard sauce, if you prefer.

Hunting season, and rabbits are on the menu. I love rabbit, actually – it’s meat is lean and delicate. Farm raised rabbit is usually very tender, and wild rabbit can vary – an older rabbit might be better in a paté, but this recipe is good for young rabbits or farm-raised.

1 large farm-raised rabbit or 2 wild rabbits
French style Dijon mustard
Small, firm potatoes cut into 2 inch pieces
Butter
White wine
Thyme & Rosemary

Cut the rabbits into 5 pieces (2 haunches, 2 shoulders, 1 saddle) – In a baking dish, cut up about 2 TB butter and put the potatoes on the bottom. Coat the rabbit both sides with mustard – use at least a TB per piece. Lay the rabbit on the potatoes and pour a cup of white wine over. Scatter the herbs over the meat. Bake in a medium oven (140 C°) for forty minutes. Take the pan out of the oven. Now, take the rabbit and potatoes out and set aside. Put the rabbit back in, turning the pieces over so the browned side is in the sauce. Put the potatoes on top of the rabbit, add more butter. Put back in the over for a half an hour.

Note: If you are using wild rabbit, a good idea is to wrap the meat in bacon. That will keep it from getting dry, as rabbit is so lean that is the biggest challenge when cooking.

When the rabbit is done, put it on a serving dish surrounded by the potatoes. You can add cream to the baking dish and stir it up to make a creamy sauce, and you can add more white wine and some mustard to it as well.

As the French say, bon appetite!

New release and new recipe!

Julia made dinner tonight – she wanted to try a new recipe, so without further ado, I present “Meany Zucchini Casserole!”

Ingredients: Three zucchini sliced and diced, bacon, tomato sauce, cheese, pasta, oregano, garlic,  salt and pepper to taste.

Cook the pasta and drain well. Fry the bacon, remove and chop into bits. Fry the zucchini in the bacon grease. Heat the tomato sauce (I used fresh tomatoes and olive oil to make my sauce, but you can use canned sauce) Toss it all together in a deep casserole dish with the herbs and spices, cover with grated cheese and pop in the oven. Cook until cheese is golden and bubbly. Serve with fresh bread, red wine (natch) and a green salad.

And – drumroll – book II of Horse Passages is out – Lost Storm Rider! 

***NEW RELEASE***

Lost Storm Rider is out today!

Do me a huge favor and spread the word – it’s a book for teens and horse lovers! And if you like sci-fi, space cowboy adventures, all the better!

(Thank you!!)

Pot au Feu

Pot au feu is the quintessential winter stew – and so easy to make. Today,  I woke up early and washed and cut the leeks, onions and carrots. In the slow-cooker, I put a layer of leeks and carrots, then two large pieces of stew meat. I added two onions, quartered, and finished by packing the remainder of space with small potatoes. Then I scattered a few sprigs of rosemary and thyme over it, added water until barely covered, and set my slow cooker for 9 hours. When I came home from work, dinner was ready! All I had to do was warm the baguette in the oven, and voila! 

Work, cookies, rain and slush

After Christmas there was the January rush, where all the work we’d put off at the end of December came back and bit us in the ass – well, not really, but orthodontie and teeth you know…

Christmas, Star Wars, Foie Gras!

Well, another holiday season is whooshing by…you don’t realize how little vacation you have until you’re in the middle of it and suddenly you realize in two days you’re going to be back on your office chair, staring at the computer screen, with the telephone ringing off the hook and a pile of mail on your desk.

Let’s hit rewind, and go back to the beginning.  Thursday night was our traditional Christmas dinner with my in-laws. My sister-in-law hosted the party at her apartment as it’s in Paris, and easy access for the elderly & very young relatives. Then on Christmas day we went to see the new Star Wars film. Mixed reactions. I was entertained – and as long as I’m not bored, I  figure the movie was a hit. I’m easily distracted, and if I don’t care for the characters I’ll just stop watching. The last three Star Wars films were so utterly bad that I was wary of seeing this one – but frankly, I was impressed. The storyline was fragile, but at least it was there, and the characters were likeable, and although the girl is a bit too too perfect in every way, and the ex-Storm Trooper should have been a bit more jaded, the little robot was cute and the ace pilot hot, so I was happy to sit there til the end. Less forgiving were my daughter and husband, who have decided the girl is Luke’s daughter, and the movie had nothing original in it – and it reminded them too much of Harry Potter (the evil dude was Snapes, that is for sure). I do want to know something – when will movie villains just look and dress like normal people? (Seriously – we know you’re evil Dude, you’re wearing a long black robe and you have a mask on.)

For dinner, we had leftover turkey and stuffing, and foie gras.

Foie gras is like paté that has won the lottery. It is rich, and smooth, and totally delicious. I make mine every year with my boss, Jean Pierre, so here is the recipe:

JEAN PIERRE’S MARVELOUS MICROWAVE FOIE GRAS

1. 1 foie gras (duck preferably), uncooked. Lay it on a large plate that will fit in your microwave oven and devein it. This is not easy – you have to first divide the liver in two, then, with the back of a butter knife, gently tease out the veins from both sides. Some livers have very few and some are just full – you never know what you’ll get. Make sure you get them out though, they are stringy and tough. Try to leave the liver intact as possible, but it’s not a problem if you end up destroying it searching for veins – it goes into a terrine in the end anyhow.
2. Salt – and this is important – the measure is 12 grams for each kilo of liver. So a regular half-pound liver will take 6 grams of salt. (One teaspoon is 5 grams) Mix the salt with some pepper to taste, and a teaspoon of sugar. Sprinkle he salt mixture all over the liver. Then pour about a half a cup of sweet white wine, (or red or white Port wine) over the liver, cover with cling film and leave to marinate for a couple hours (or overnight).
3. Remove the cling film and put in the microwave oven set on “defrost” or the lowest setting for 3 minutes. Remove  and carefully tip the plate to drain off the excess liquid (there may be a lot).  Put back in the oven and cook again for 3 minutes. Drain again if there is a lot of liquid.
4. This is where you turn the liver over and cook once more for 3 minutes. This time, do not drain. Carefully tip the liver (by now it is practically liquified) into a terrine. Cover with cling film and put a weight on it. This will press the liver into a nice form and make the fat rise to the top. Refrigerate for at least 3 days.
5. Take out of the fridge, slice and spread on toast – sprinkle with a tiny bit of sea-salt and freshly ground pepper. Enjoy! You can use farmhouse loaf, white bread, whole grain bread, baguette, walnut bread, or my personal favorite – fig bread!

Note: if you cannot get a foie gras, don’t try this with regular goose or duck livers. Instead, check out my liver paté recipe.

 

Wild boar stew

My husband went hunting not long ago, and came home with a shoulder and haunch from a small wild boar. The haunch I froze for Christmas day, but I kept the the shoulder out to make a stew. I didn’t marinate it, as it was from a very young boar. I simply put olive oil, thyme and rosemary on it and put it in a hot (400° F, 220° C) oven to brown. When it was browned, but still uncooked in the middle, I put it in my slow cooker with 2 cups red wine (bordeaux, nothing too fancy!) some dried cranberries leftover from Thanksgiving (this is completely optional, I just had a handful leftover!), 3 bouillon cubes, 8 potatoes cut in half, and then I added water to nearly cover it all. I set my slow-cooker for 5 hours and took a nap (I got home from work at 3 pm; so all this is after I got home from work). At 7:30 I took two cups broth from the cooker and added 3 tablespoons of corn flour, and when that didn’t thicken enough, 2 more tablespoons of regular flour (I’m not the most patient person in the world – the cornflour would have worked eventually). Stirred everything. Left it another half an hour, and at 8 pm took the shoulder out of the cooker to de-bone it (the meat was so tender it just fell off the bone) put it all back (minus the bone – d’oh) and had it with fresh buttered baguette. Tomorrow, I’m adding a can of mushrooms to the leftover stew and having it for lunch – it was tremendous.