Monday, October 20, 2014

Mary's Garden has had a face lift!

My Mary's Garden Blog will be updated with the new design once the unveiling week has come to an end, and everyone has won their prizes. etc.

Are you ready? I am! As you know I went to a conference and came home with all kinds of great ideas. A make over was one of them. I have a new button/logo, a new tag line, and a new web site design. I want to thank Sheri McGathy for the design she came up with. It is perfect!

My new button with my new tag line:

It's time to go to my web site to see the new design. I absolutely love it, I hope you do too!

During the week anyone who browses the new site and finds the button with the caption 'Winner' on it, will be placed in a drawing. I would love to hear your comments/feedback about the new design. All comments about the new design will also be in the drawing.
There will be three winners.

The prizes are:
An eBook:
Waiting for you by Marie Higgins
When a beautiful woman claiming to be a ghost from 1912 appears in Nick Marshal’s new office and begs for help in solving her murder, he’s intrigued enough to consider her plea. A scandal that rocked Hollywood almost destroyed his law practice, so taking on a client who insists she’s dead seems a good way to refresh his career. The more history he uncovers, the deeper he falls for the ghost. Abigail Carlisle believes Nick is her heart’s true desire, but how can happily ever after happen when she’s already dead?


An eBook:
Santa's Pretty Lady by Anna Sugg
Lena belle tries to reject the love of a man whose only job for the moment is playing Santa for the department store. Yet, he stirs an emotion within her that she has not felt for many years. How could she fall in love with a homeless Santa? Would he be willing to work for their relationship?

Supporting a man once in a lifetime is enough. She will not be the sole provider and risk another divorce.


A $10 Amazon Gift Card
Good luck!

Also, I have an announce only quarterly newsletter. All subscribers have a chance to win a $5 Gift Card whenever the newsletter comes out. Sign up on my contact page.

Monday, October 13, 2014

IndieReCon Live

Sorry, I'm late getting my Mary's Garden Blog out. I quickly threw some treats together, grab a plate and find a seat.

You can blame my tardiness ALL on IndieReCon Live. Ever since it ended I've been busy as a bee in my garden implementing everything I've learned before I forget anything. So, I'm sorry I do not have a formal post. Just know I'm working behind the scenes. And just FYI, my blog and web site will getting an overhaul and/or face lift.

Just a reminder that Chick Magnet is in the process of being re-released and has had it's own face lift!

You can read a blurb here.

Monday, October 06, 2014

October 10, PJ Party

Do you have plans the evening of the 10th? I have a suggestion. Do you like to read? Well then you're in luck. I happen to know where 70 authors will be that evening. All in their Jammies. There will be lots of goodies and fun.
I will have this great basket at my table and all you need to do to get in the drawing is drop to say 'Hi'. If you decide you'd like to buy a book, then you have another ticket in the basket.

In case you can't see everything, here is a list:
Disappear (Book I The Beckett Series) Signed
Bottle of Sparkling Wine Presecco
A pair of wine flutes
A jar of creamy Alfredo sauce.
Bag of Linguine
Pepperidge Farm Milano Milk Chocolate cookies
Ghirardelli chocolates
Good luck!
Hope to see you there. Remember to drop by my table for a ticket for a chance to win this great basket.

Monday, September 29, 2014

Chicken and white bean chili

It's a blustery day in the Garden. I've got several heaters around, some warm food and hot beverages. Check out the table and find a place. Today is about what to prepare for dinner on a day like this.

Chicken and white bean chili
1 Chicken fryer cooked and then pulled from the bone and shredded.
1 16 oz. northern white beans. Soaked over night in water.
3/4 onion chopped
2 stalks celery sliced
2 carrots chopped
1 large clove garlic chopped
1 Tbsp garlic olive oil.
5 roasted chili peppers peeled and chopped.
2 14 oz cans low sodium chicken broth
1 quart fat free half and half
Salt & Pepper to taste.
Place everything in the crock pot and cook on low 8 hours or 5 hours on high. Veggies and beans should be tender. Serve with warm up dinner rolls. Pairs well with white wine, Presecco or Riesling.

Remember a couple of weeks ago I posted about roasting peppers? I used some of that batch in this chili and it was delicious! And spicy.

Monday, September 22, 2014


Welcome to the garden. I swear it feels like October instead of September. I have some heaters placed around. As always, grab some goodies, a drink, and a place to sit. Be ready because I'm rambling today. It's a subject that has kept me up at night. I know it sounds a little over the top, nonetheless it's true.

Definition of WORDSMITH
: a person who works with words; especially : a skillful writer
— word·smith·ery noun

Why does this keep me up at night? The term wordsmith actually doesn't. I consider myself a writer. How skillful depends on what reviewer you ask. What I want to know is; where do words come from? Who thought up what a tree would be called. And why did he/she say 'I think this shall be a tree.' Let's take wordsmith: First Known Use of WORDSMITH 1873. Who decided in 1873, I think writer's will be known as wordsmiths?

As a writer, shouldn't I know where words originated from? Did the caveman just start talking and whatever he said became words? Words come from history and folklore, and some of the folklore is true some not so much. It's all interesting. But still it doesn't answer my question. What was the first word? Who recorded it? Who determined what a scroll was called and later when it evolved, who decided it would be called a book?

Not that everything on the Internet is true, but since I'm not writing this in the library with access to written reference books, I used what was available. The Internet. I found I'm not the only one to ponder such a question. There are pages of articles trying to answer this question. One site is The Human Journey. It is very interesting. I could list them all, you'd quickly become bored if you aren't already. But none really answer the question. They're all theories. Is there an answer?

What is your theory? I'd honestly like to know.

Monday, September 15, 2014

Roasted Pepper Season is here!

Welcome to the Garden. What is that smell? It's roasting peppers. They are making me hungry! Please help yourself to the goody table and pour yourself a drink. It's a bit cooler but at least it's sunny. Find a seat and I'll walk you through our method of roasting.

I know I make it sound like I'm an expert. Well, believe it or not. Today was the first time either my husband or myself have roasted peppers. It all started when out of the blue my husband said, "oh by the way I ordered a bushel of Anaheim peppers." And I asked, "why?"

Wash and place on pan
So I did my research which means, we both asked a couple of veterans, my critique partner and the man my husband bought them from. Then I went to All Recipes .Com and Food Network, then we took everything we'd heard and read and did what worked best for us. And here it is:

We chose to do ours in the oven instead of the grill. While the oven heated to 400 degrees, I coated the pans with California Garlic Olive Oil from Mountain Town Olive Oil. (I'm addicted to their olive oil!) Then we washed the peppers and placed them on baking pans.

We cooked them in the oven until the skins were starting to blacken. We turned them once or twice, because we wanted them to be tender. The time depends on how many pans you have in the oven. We used three and rotated them top to bottom and so forth so ours were in approximately 22 to 27 minutes each batch.

Place in pot.
Cover with wet cloth.
Once they were done we transferred them to a large pot, covered them with a wet dish cloth, and placed a lid on the pot. We left them in the pots until the next batch was ready to come out of the oven.

Remove stems.
Place in bags and freeze.
Once we removed them from the pots we pulled the stem off and placed four to five peppers in a freezer bag and put them in the freezer. We left the skins on, but after being in the bag and freezer we are told the skins come off very easy--this is something we'll find out in the future.

This process for the full bushel took approximately four hours from start to finish. And the total bags we froze were 25 w/5 peppers, 1 w/4 peppers and 1 w/3 peppers.

I can't wait to try some in chili Verde, salsa, or white chicken chili.

Monday, September 08, 2014

Fall Boutique

I'll be participating in a Fall Boutique in my little home town. There will be three other authors with me. Stanalei Fletcher, Judy Baker, and Robert Globle.