Review: Columbus Day
Columbus Day by Craig Alanson My rating: 4 of 5 stars View all my reviews
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Review: Cast in Secret
Cast in Secret by Michelle Sagara My rating: 4 of 5 stars View all my reviews
Review: He Who Fights With Monsters 7
He Who Fights With Monsters 7 by Shirtaloon My rating: 5 of 5 stars View all my reviews
Review: Cast in Courtlight
Cast in Courtlight by Michelle Sagara My rating: 5 of 5 stars View all my reviews
Review: How to Run with a Naked Werewolf
How to Run with a Naked Werewolf by Molly Harper My rating: 5 of 5 stars View all my reviews
Review: How to Flirt with a Naked Werewolf
How to Flirt with a Naked Werewolf by Molly Harper My rating: 4 of 5 stars View all my reviews
Review: The Art of Seducing a Naked Werewolf
The Art of Seducing a Naked Werewolf by Molly Harper My rating: 4 of 5 stars View all my reviews
Review: Cast in Shadow
Cast in Shadow by Michelle Sagara My rating: 5 of 5 stars View all my reviews
Review: He Who Fights with Monsters 6
He Who Fights with Monsters 6 by Shirtaloon My rating: 5 of 5 stars View all my reviews
Review: Para Bellum
Para Bellum by Christopher G. Nuttall My rating: 5 of 5 stars View all my reviews
Review: He Who Fights with Monsters 5
He Who Fights with Monsters 5 by Shirtaloon My rating: 5 of 5 stars View all my reviews
Tarnsman of Gor
Listen to Tarnsman of Gor by John Norman on Audible. https://www.audible.com/pd/B003N3W860?source_code=ASSOR150021921000V
Polgara the Sorceress
Listen to Polgara the Sorceress by Leigh Eddings, David Eddings on Audible. https://www.audible.com/pd/B003DRKISG?source_code=ASSOR150021921000V
Pumpkin soup
easy pumpkin soup 2 Can pumpkin or 1 large can 2 cup chicken stock 1/2 white wine (optional) 1 cup milk Small yellow onion 2 Tablespoon of minced garlic 1 tablespoon of minced ginger Salt, pepper and nutmeg to taste Add a bit of oil to pot and lightly brown onions. Add garlic and ginger to release flavor Add white wine or stock to deglaze Add pumpkin, and the rest of the stock, Add water
Borscht
Borscht PREP TIME 30 mins COOK TIME 2 hrs 30 mins TOTAL TIME 2 hrs 55 mins SERVINGS 8 to 10 servings The soup is best made a day ahead, giving the flavors time to meld. Ingredients 3 teaspoons olive oil 2-3 bay leaves 2 large onion, chopped (about 1 1/2 cups) 8 cups veg stock 4-6 large beets (about 1 1/2 pounds), peeled and frenched 3-4 carrots peeled and chopped 2-3 medium russet potato frenched 3-4 cups thinly sliced Red cabbage or plain cabbaged 3-4 tablespoons red wine vinegar or white vinegar 2 tablespoons of minced garlic 1 cup sour cream Salt and freshly ground black pepper to taste Use oil to lightly brown onions once onions are browned add garlic and cook for 5-10 seconds. Next add cut vegetables, stock, bay leaves Bring the pot to a low boil. Turn down the heat and simmer on low. add Vinegar and cool for 2 hours 30 minutes. add salt and pepper to taste. Serve with a spoon of sour cream on top optional add sprinkle of chopped fresh dill