Hello, Mr. KK here again. Kathleen has just finished an on-line interview with Black Tulip, a Confessions From Romaholics premier reviewer, and has started an associated CFR giveaway of each of her four Kathleen Kirkwood e-books. Click on the link below to access the interview, Black Tulip's review of HIS FAIR LADY, the giveaway information, and all posted comments. Hint - the giveaway information is after the interview and review, but before the comments (about two-thirds of the way down the page). These giveaways end on September 26th, so please join and enter soon!
And, to celebrate the recent release of HIS FAIR LADY, we're also giving away three trade paperback copies of it on the GoodReads site. Click on the following link for the info. These giveaways end on October 4th.
The Collection is now available on Apple, Barnes and Noble, Amazon and Kobobooks. It sells for $5.99 (a savings of $2.00 or 25% over purchasing both A SLIP IN TIME and SHADES OF THE PAST separately). The first copy sold today on Kobo in Canada - a big congratulations to our northern friends for being first!
Just as I was (once again) tackling the promised Vintage Photography blog, Mr. KK and Mr. KK, Jr., kidnapped me away to finish formatting and uploading on our latest projects. The happy news is that the KK special collection,ROMANCING THE UNEXPLAINED has been submitted on four platforms. It is currently available on Kindle and Kobo, and in process with Nook and Apple. This volume contains complete editions of my Paranormal Historicals:SHADES OF THE PAST (ghosts) and A SLIP IN TIME(time travel).
In more news, the SAMPLER is available on all platforms except Apple, which does not allow incomplete works. They did accept the full editions of HIS FAIR LADY, A SLIP IN TIME and SHADES OF THE PAST however, so that’s a plus. All of the complete works are now available in the iTunes bookstore.
And now my friends, truly, truly, my blog is on its way for vintage for photography.
Until next time, here’s wishing you days filled with happiness and sunshine.
Celebrating the release of HIS FAIR LADY, I’m happy to offer this recipe for Medieval wastel bread.
Years past, Mr. KK and I hosted a Medieval-themed dinner and served this recipe, adapted from The Medieval Cookbook by Maggie Black (highly recommended). The bread proved not only delicious fresh, but spectacular when toasted. In truth, it transported me back to my girlhood days, when my mother and I would visit the Amish market. We always returned with prized loaves of their homemade bread. It made superior toast (which my brother and I quickly devoured). I highly doubt the Amish used ale to make their bread, but this recipe makes a lovely loaf that, when toasted, is a taste match to theirs – at least to my memory and tastebuds, such as they are today.
In honor of Juliana and Royce’s love story, enjoy!
Medieval Wastel Bread
When Juliana first tastes the soft rolls of white bread (manchets) at King John’s court, she exclaims to Sir Royce, "Ah, 'tis Heaven itself, Sir Knight." Raised as a brewer’s daughter, she has known only coarse barley and rye breads. Juliana would no doubt approve of this tasty modern-day version of white-wheat “wastel” bread that uses brown ale in place of the “ale-barm” of her day (used for raising the dough).Papa Georges the brewer would approve as well!
Makes 4 round loaves; or 16 – 20 rolls; or 2 round loaves and 8-10 rolls
2 lb 14 oz unbleached white flour 2 oz rice flour or cornflour 1 tablespoon salt 1 oz fresh yeast 2 ½ - 3 ¾ cups warm water 3/4 cup brown ale 4 teaspoons warmed clear honey Oil for greasing
·Mix the flours and salt in a warmed bowl.
·Blend yeast with a little water until a cream consistency.
·Mix in the ale, honey and approximately 2 ½ cups of the remaining water.
·Stir the liquids into the flour mixture and mix to a firm dough, adding more water if needed.
·Turn out on surface and knead dough for about 8 minutes or until it feels elastic.
·Shape it into a ball and place in bowl that has been oiled inside.
·Cover loosely with oiled parchment or wax paper, or oil top and cover with towel. Leave in a warm place to double in bulk.
·Punch down the dough.
·For four round loaves: divide into quarters.
·For rolls: divided into 16 – 20 equal sized pieces
·For two round loaves and 8 – 10 rolls: divide into two halves.
oShape one half into two equal-sized round loaves and the other half into rolls.
·For loaves: make a crosscut in the top of each loaf. Place on oiled baking sheets, leaving a good space apart; cover loosely with oiled parchment or waxed paper (or oil and cover). Let rise a warm place.
·Pre-heat the oven to 450°F.
oRolls: 15—17 minutes. Testing: tap bottom of roll; it should sound hollow if cooked.
oLoaves: 25 minutes; Test as for rolls by tapping. If needed, lower heat to 3oo°F and bake a little longer.
§Cool, covered with a cloth, on a wire rack.
Adapted from The Medieval Cookbook by Maggie Black