Map Illustrations
Map Illustrations
I love illustrating as much as writing, and have a background in graphic arts and figure drawing. I specialize in maps for novels. If you’d like to inquire about a map for your book, please contact me using the form on my illustration page. Here’s the map I drew for Amberly:
Filed under Holiday, Illustration, Map, Recipes, Uncategorized
Simple, Sensational Stir-Fry!
Simple, Sensational Stir-Fry!
Photo by Kleine Beyers from Pexels
My hubby loves sampling different types of foods while on trips to Japan. Here’s a delicious, easy, healthy stir-fry recipe my family enjoys a lot.
Ingredients:
– Cut up chicken, beef, or shrimp
– Vegetable assortment – sliced bell peppers, onions, broccoli, cauliflower, carrots, snow peas, radicchio, spinach leaves, bean sprouts, water chestnuts, etc. Maybe toss in a few of those tiny little corncobs (do you suppose they’re all grown on tiny little fields by tiny little farmers with tiny little tractors? I’ve always wondered..)
-Peanuts, almonds, or cashews (or all three!)
– Cooked rice – we like either brown or long-grain Jasmine rice cooked in our Aroma rice cooker from Costco.
-Oil: peanut tastes nice with stir-fry, but others are fine too.
-1 cup beef broth, mixed with 1 tsp flour (wheat or arrowroot)
-1/2 cup soy sauce or coconut aminos.
“A good, well-lived today makes every yesterday a dream of a good future,
and every morning is a vision of hope.”
– Asian proverb
Method:
1. Heat oil over medium heat in a wok or large skillet.
2. Dissolve Better than Bouillon into the hot water. Add last two ingredients and stir with a fork to break lumps. Set aside.
3. Spoon the meat pieces into the skillet and stir until lightly browned (cut a piece to make sure it’s cooked inside), then remove to a bowl. Don’t overcook! You will cook them more later.
2. Add more oil to the skillet, increase heat to medium-high, and toss in the vegetables. Carrots and other tough veggies take a bit longer than the soft ones, so you may wish to add these first. Stir-fry for a few minutes to heat and soften. They should still be a little crisp.
3. Return the meat pieces to the mixture and stir until it reaches desired doneness.
4. Add the nuts.
5. Now add the bouillion mixture and stir briefly. It will thicken quickly. Remove from heat.
6. Spoon over rice and enjoy with some nice plum wine and pretty chopsticks!
“Help thy brother’s boat across, and lo!
Thine own has reached the shore.”
– Another Asian proverb
Filed under Money Savers, Recipes, Royal Recipe Collection, Uncategorized
A Verse for Today – Perseverance
“Blessed is the man who remains steadfast under trial, for when he has stood the test he will receive the crown of life, which God has promised to those who love Him.” – James 1:12
Remaining steadfast is all about perseverance – through trying situations and especially in relationships. Marriage, it’s been said, is meant to make us holy, not happy. Grrr. This rubs against all my idealistic romance-writer sensibilities. If you’re like me, you carry around lovely little snow-globe images of what relationships should look like, whether they be with our spouses, children, friends, co-workers, or whoever. And if you’re like me, you nurture and polish those images all the time, worshiping and perfecting them.
Right?
But if I’m honest with myself I have to recognize that all of life is meant to make me holy, not happy. All I have to do is peruse a few flannel-board Bible stories to see that. No snow-globes there. Amy Carmichael once wrote this to someone who had prayed for her healing:
“No good thing will He withhold from them that live a godly life.”
Amy wondered whether He’d prefer that the emphasis were on making sure we didn’t miss any good thing that might come from the illness, instead of: ‘Health is a good thing. Lord, give it.’” – Quoted from Candles in the Dark
Father God, let me respond to the stresses of life and relationship in ways that make me more holy.
Filed under A Verse for Today, Uncategorized
Omelettes Royale
Omelettes Royale
Photo by Engin Akyurt
I used to think omelettes were too complicated (of the “Do not attempt this at home!” variety), but after watching a number of experts at wonderful places like Biltmore Estate and Hilton Head resorts, I’ve learned a few tricks to make it simple and fun.
Ingredients:
– 2-3 eggs
– 1 tsp milk
– Olive oil and/or butter
– ¼ tsp salt (if desired).
– Seasonings (fresh basil, Italian seasonings, or whatever you like)
– ½ cup chopped meats and/or vegetables – ham, peppers, onions, mushrooms, etc. (I like to roast the veggies in olive oil for 5 minutes or so. If I prepare some for homemade pizza on a Friday night, I’ll save half for omelettes on Saturday morning – yum! Otherwise, simply sauté them in the omelette pan beforehand)
– ½ cup shredded cheese (I like shredded NY Sharp Cheddar). Feta’s nice too (with spinach!), or jack cheeses.
Method:
First, cut up some fresh fruit, squeeze a few oranges for juice, and start some fine coffee brewing, so you don’t have to do this later when your omelette is ready. They cook fast. 🙂 I like dark roast coffee blends like Starbucks Verona or Gevalia Espresso Roast. Mmmm! Next, heat a good omelette pan (I like the green ceramic kind) on medium-high with the oil or butter. Beat the eggs, milk and salt.
When the pan is ready, pour in the mixture. Then, follow
Trick # 1: Tilt the pan and lift the edges to drain excess liquid from the top (this allows the omelette to cook evenly).
Once the bottom of the omelette is lightly firm – not cooked hard (even though the top is still runny), follow
Trick # 2: Flip it over.
Now sprinkle the fillings on top. Reserve a little cheese.
And fold over.
Reduce temp to low, cook to finish on one side, then flip to the other and sprinkle the rest of the cheese on top.
A perfect omelette! Très simple.
Here’s a lighter variety made with fewer eggs. Lowfat cheese can also be used.
Bon appétit!
Filed under Recipes, Royal Recipe Collection
Neapolitan Pizza Crust
Neapolitan Pizza Crust – Makes Two 12 inch Pizzas
(or a single bigger one!)
Adapted from my fabulous friend Ann Minard’s blog La Buona Cucina
Ingredients:
1.5 tsp. yeast (or 1 packet)
1.5 cups slightly warm (110 F.) water
1 Tbsp. sugar
5 Tbsp. cold-pressed, extra virgin olive oil
4 cups flour (freshly ground whole grain is best)
1.5 tsp. salt
Italian seasonings: parsley, oregano, garlic
Mixer Method: Mix warm water, yeast, and sugar until sudsy on medium-high speed in a Kitchen Aid or other dough-capable mixer, using a normal mixer attachment. Then reduce to medium-low speed. Switch to dough hook. Add 2.5 cups flour, oil, salt, and seasonings, then mix together until a ball forms, adding more flour by the half-cup as needed. Once it’s neither dry or sticky (sticky is better than dry), knead on medium-low speed for 7 minutes.
Hand Method: Mix warm water, yeast, and sugar then stir, allowing it to foam up. Place the dry ingredients in a bowl and make a well. Add the liquid, oil, salt, and seasonings. Mix together to form a ball. Knead for a good 10-20 minutes. Kneading is complete when the dough is smooth and elastic.
Cover the bowl with an oiled sheet of plastic wrap.
Note: A plastic bowl can be covered with wrap if the sides are wet first with water.
Let the dough rest until it doubles in size, at least one hour. Don’t punch and roll again, or it will fluff up like bread dough.
If using a pizza stone, place in oven to preheat at 450 degrees at least 30 minutes before baking. Move dough to a floured counter and divide in half. If you like, oil one of the dough balls and freeze in a freezer ziplock bag. Keeps for up to 3 months.
Stretching: Either roll dough into circles of your desired thickness with a rolling pin on a floured surface or use the dimpling method to stretch – form the dough balls into fat circles and let sit for a minute. Dimple with your fingers from the inside out, turning the dough as you go. When the dough reaches half the size you want it to be, start stretching it out by using one fist underneath and one hand to turn it: This is similar to the professional method used in pizza parlors only a lot slower and done on the counter instead of tossing it up in the air. If the dough gets tough and doesn’t want to stretch, allow to rest for a few minutes.
Baking: Transfer dough to a piece of baking parchment on top of a paddle (pizza peel) or pizza pan. Add toppings.
My family likes homemade marinara, shredded whole milk mozzarella, chopped vegetables roasted quickly in olive oil (while the pizza stone is heating – or sautéed in a pan), garlic, and fresh basil leaves.
When ready to bake, slide pizza with parchment onto the stone in the oven, place in a pan and set on the center rack if not using a stone.
Be careful not to burn your hands!
Check oven frequently. Depending on the thickness, it should bake nicely in 5 to 12 minutes. Wait till crust is golden-brown and cheese on top is bubbly. Then use paddle to remove from oven and place on a large baking pan for slicing.
For an elegant touch, serve with freshly shredded parmagiano reggiano and basil infused olive oil. Bon appétit!
Filed under Recipes, Royal Recipe Collection
Interview by ACFW Indiana!
Come leave a comment on my interview by ACFW Indiana!
Filed under Amberly Updates, Author Highlight, Interviews
A Verse for Today – Slovenliness
“And let steadfastness have its full effect, that you may be perfect and complete, lacking in nothing.” – James 1:4, ESV
Oswald Chambers says the remnants of the earthly life are apt to make us slovenly. “Slovenliness is an insult to the Holy Ghost,” he says in My Utmost for His Highest.
“There should be nothing slovenly, whether it be in the way we eat and drink, or in the way we worship God.”
Ouch! When I study historical Christian writings while homeschooling my daughters, I come across many more warnings against idleness and slovenliness than I do in modern writings and teachings. Hmm . . . By nature, I’m a pretty lazy person. Gluttonous, too, if I’m fully honest. While I’m praying for Christians facing horrifying persecution around the globe, I can actually be distracted by anything that causes the slightest discomfort while I pray.
Can you?
Lord God, forgive my slovenly focus on comfort and worldly things. Give me a heart that’s devoted to heaven.
More later . . .
Filed under A Verse for Today
A Verse for Today – Trials
“Count it all joy, my brothers, when you meet trials of various kinds, for you know that the testing of your faith produces steadfastness. And let steadfastness have its full effect, that you may be perfect and complete, lacking in nothing.”
– James 1:2-4
I read these verses to my five-year-old daughter Megan this morning and asked if she felt joy the last time she scraped her knee and needed a band-aid. “No,” she replied, laughing. But according to my ESV Study Bible, these verses are a call to understand suffering from the vantage point of confidence in God’s sovereignty. Trials can be considered pure joy only when we recognize they’re designed by God for a purpose—tests of faith given in order to develop perseverance, which produces mature Christian character. Do I praise God only when I receive pleasant blessings from His hand? Do I want it to be said of me, like Satan predicted of Job, that I would curse God if He took away all He’s given me?
Lord, let my worship not be based on what You give me but on Who and What You are.
More later . . .
Filed under A Verse for Today, Uncategorized
Flu Remedy
Here’s a flu remedy combination I’ve come across in several health sources. I haven’t tried this myself (not having had the flu this year, thankfully!), but it seems to be a popular combination:
Astragalus, also known as Chinese milk vetch root, is reported to be highly effective in treating and preventing the flu. Astragalus stimulates the production of interferon, which is particularly helpful in combating flu.
Lecithin is helpful for preventing flu by normalizing the calcium/phosphorus balance in the body. This reduces the type of phosphorus the flu virus requires for replication. One capsule every hour for five hours has been reported to stop the onset of flu.
If you try these, please comment and let me know how well they work! As always, be sure to take sufficient Vitamin C and zinc lozenges (though not at the same time), and get sufficient rest.
The photo, by the way, is not of astragalus, but just some pretty flowers my daughter found on a tree. 🙂
Note: The content within these pages is for informational purposes
only and is NOT to be considered medical advice.
Filed under Uncategorized
Author Mary E. Hall 