Friday, October 3, 2014

Strigoi, The Blood Bond...Blog Tour

October 13 -- Sister Sinister Speaks

October 13 -- SBM Book Obsession

October 14 -- Sapphyria's Book Reviews 

October 14 -- The Word at My Fingertips

October 15 -- Mythical Books

October 15 -- Book Purses & Reviews

October 16 -- Fang-tastic Books

October 16 -- Deal Sharing Aunt

October 17 -- Roxanne’s Realm

October 17 -- fuonlyknew

October 20 -- Pembroke Sinclair  

October 21 -- My Book Fairy

October 21 -- 3 Partners in Shopping, Nana, Mommy, & Sissy, Too!

October 22 -- Vailia's Page Turner

October 23 -- Kim Mullican

October 23 -- Paranormal Romance and Authors That Rock

October 24 -- Reading Addict 

October 27 -- Kristy Centeno

October 27 -- Tanyas Book Nook

An Amazon gift card will be given away, 
so stop by and put in an entry.


Sunday, September 21, 2014

Sinatra, the sauce, not the singer

A favorite restaurant for Italian food in Raleigh is a Milton's just off Six Forks road. If you get to Raleigh, I highly recommend the eatery. Try the buffet or something from the menu.  A favorite of mine and my wife is Sinatra, described as “Grilled chicken, chopped Roma tomatoes, roasted garlic and fettuccine, sauteed together with a blend of marinara and Alfredo sauces.” I gather this delicacy named after the crooner, old blue eyes, Frank Sinatra.  In an effort to recreate the sauce, I give you my quick and easy version.  Be warned thought, go to Milton's for the real deal.  They do it sooooooo much better.

Ron’s Version of Sinatra

1. Cut chicken breast meat, about a pound, into thin strips and saute in pan with 2 tablespoons each of olive oil and butter.  Chicken should be browned nicely. Salt and pepper to taste.
2. Mix into the chicken the following ingredients. Remember I said this was quick and easy.
    a.    1 bottle of Alfredo sauce, about 1 ¾ cups, 14.5 oz.
    b.    1 bottle of marinara sauce, about 2 ½ cups, 24 oz.
    c.    Garlic.  Real cloves or powder.  I always add a little extra than what I think I need.  You want the garlic flavor.
3. Serve over fettuccine pasta. Yummmmm!
4. This recipe makes about six servings at 300 calories each. Served over 2 oz (dry) pasta. A serving comes to about 500 calories.  This fits nicely into a diet but still is makes an opulent main dish.

For the adventurous try making the sauces from scratch.  The ratio should be maintained at about 3:2 of marinara to Alfredo.

Bon appetite!

Ron D. Voigts is the author of the Penelope Mystery Series and dark mysteries.  His latest book Strigoi: The Blood Bond is available for Kindle at Amazon.

Wednesday, August 20, 2014

Perhaps there's a little Kafka in all of us.

Strigoi: The Blood Bond has been out for a month now.  It's a murder mystery. Three people have died. Someone killed them. The main suspect is a pompous vampire.  But the murder connection is really a subplot.

The main story line is about Alex Regal, a down on his luck guy, whose wife just left him and he is on the verge of suicide. Life starts to look better, when he learns he has inherited property in a small town buried deep in the mountains of North Carolina. He goes to claim his new found wealth, only to discover he is a prisoner like everyone else who lives there, and like the town's other residents he is part of the blood supply for the vampire.

Part of the plan in writing Strgoi was to create a Kafkaesque world.  At times people in the town appear to be monsters.  Alex spots wolves the size of Shetland ponies. Trying to escape only takes him in circles. A hot babe comes on to him although his wife had found him dull and repressing.  Phones don't work the way they should.  A cross section of the population reveals characters living from different centuries.  A Shapeshifter (aka the vampire) who drinks blood runs the place.

Everything in this new world makes no sense in comparison to the one Alex came from.  His sanity is tested and survival becomes a challenge. The only thing he knows is giving up means being trapped forever.

Now, did I succeed in making Kafka-like world? Probably not.  But I like to think there's a little Kafka in all of us.