Monday, May 30, 2011


David nodded to the sailors, who picked up the inboard end of the platform and tilted it. The canvas slipped out smoothly from beneath the flag to fall into the ocean’s depths with the smallest of splashes, a faint ripple showing where their shipmate went to his final resting place.

“Dismissed!” Mr. Bryant told the men, who returned to their tasks, but Charley stood watching David, who was watching the men folding the flag. She asked him once if the privateers made a difference for America. [He said] "...we are not the Royal Navy with hundreds of years of ships at our beck and call. The United States is young, but we are strong because we put everything we have into the fight, especially at sea.”
--SEA CHANGE

Today is Memorial Day in the United States, the day when we remember the men and women who gave their full measure to defend our nation.  I was privileged to tour the USS Constitution yesterday, and felt especially glad that I could see this iconic frigate on Memorial Day weekend.  As it's been said, we live in the land of the free because of the brave.

Thursday, May 12, 2011

SEA CHANGE cover art! I like it. The artist got Davy Fletcher's eye color exactly right. And we have ISBNs, and soon, it'll be a book! (June, 2011)




978-1-61124-122-8   (Electronic)
978-1-61124-958-3   (Paperback)
 

Saturday, May 07, 2011

BLUEBERRY PIE

I was at the farmers' market this week and got carried away when I saw the lovely fresh blueberries.  Once I got them home I realized I'd never eat them all, so I tried making a blueberry pie.  It was a huge success and a couple people asked me for my recipe.  The original recipe called for 3/4 c. sugar.  I cut back to a scant 2/3 and next time I'll only use 1/2 c. because I like my fruit pies tart rather than overly sweet.  Note the pie takes four cups blueberries in two parts

1 (9 ") pie crust, baked
1/2 c. sugar
2 1/2 tablespoons cornstarch
1/4 teaspoon salt
2/3 c. water
1 cup fresh blueberries
2 tablespoons butter or margarine
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons orange liqueur (like Curacao)
3 cups fresh blueberries
Whipped cream or ice cream (optional)

1. In a large saucepan, combine sugar, cornstarch, salt and water.  Mix well, then stir in 1 cup blueberries.  Cook over low heat, stirring constantly, until mixture boils.  Reduce heat slightly and continue to stir and cook until mixture is very thick.  Remove from heat.

2. Stir in butter or margarine, lemon juice and orange liqueur.  Cool.  Stir in remaining blueberries and chill one hour.  Spoon into pie shell and continue to chill for at least two hours more.  Serve.

Yummy!  I can imagine Julia from Smuggler's Bride making a pie like this with fresh Florida blueberries.

Monday, May 02, 2011

I'm back!  Home from Israel, editing Sea Change, it's sad to leave but good to return.  Remember I said I saw my books in Jerusalem?  Here I am, holding Captain Sinister's Lady and Pirate's Price outside Gur Arieh Books, a store for new and used English books at 8 Yoel Solomon St. in Jerusalem