Category - Blog

Blog posts from Rue and guests

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#Fantasy Book Giveaway – Choose from 40 plus Authors
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Cover of the Month | Vote Now!
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Fantasy – Explore Aotearoa!
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2016 IPPY Award Winner!
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Irish Lamb Stew for St. Patrick’s Day or Spring Equinox
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EASY Homemade Chocolates just in time for Imbolc or Valentine’s Day!
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Rue’s Corner Episode 10 | Rants & Raves Weekly Vlog
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Rue’s Corner Episode 9 | Rants & Raves Weekly Vlog
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Rue’s Corner Episode 8 | Rants & Raves Weekly Vlog
10
Rue’s Corner Episode 7 | Rants & Raves Weekly Vlog

May Spellcaster Giveaway

Cover of the Month | Vote Now!




AllAuthor



Cover of the Month

Taken by the Shadow: Magic, Fantasy, Adventure (The Chronicles of Hawthorn Book 4)

My book has been nominated for Book Cover of the Month on AllAuthor.com. It would be greatly appreciated if you could take a moment to vote.

Vote Now »

Thank you for your support,
Rue


Fantasy – Explore Aotearoa!

Magic, witches, wands, and adventure.

This debut young adult fantasy takes the reader on an epic journey. Imagine if giant moa still walked the earth and Aotearoa was ruled by a succession of high priestesses…

What if the magic book that held that whole world in balance was ripped in two and a coven of dark witches plotted to destroy the light forever? This is the world where Flynn Hawthorn lives. She is the ninth daughter of the ninth daughter, living under a curse. Her birth fulfills an ancient prophecy. She is destined to inherit the wand of the High Priestess and save her people by reuniting the separated halves of The Book of Shadow and Light.

But in a land filled with magick, Flynn is forced to live her life as a Watcher—born into magick, but unable to wield it. As the threat from the Shadow Coven of Southeil grows, Flynn must pretend—with the help of her best friend, Hazel—that she actually has magick. Hazel would do anything for Flynn, but the game they are playing may cost them their lives…

Join Flynn and Hazel on their adventure. Get your copy of An Average Curse (The Chronicles of Hawthorn, Book 1) BELOW:

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get the best YA fatasy on amazon

2016 IPPY Award Winner!

ARIZONA AUTHOR WINS BACK-TO-BACK IPPY AWARDS

IPPY-award-bronze-medal-glbt-lgbt-winner-best-fictionSedona, AZ – Independent Publisher has announced that “Finally My Favorite” (The Lake Effect Series, Book 3) by Rue, has been selected as the Bronze Medal Winner in the GLBT Fiction category for the 20th annual IPPY awards. There were over 5,000 books competing in a variety of categories for the best independently published books of the past year. Last year Rue won a 2015 IPPY for the second book in the series, “My Favorite Second Chance.”

Rue is a long-time resident of Sedona, Arizona and operates a micro publishing company. She writes, blogs, publishes and promotes for Sittin’ On A Goldmine Productions L.L.C. Majoring in Journalism at Pepperdine University, Rue’s lifelong love for writing was fine-tuned at the University and she has since become a popular contemporary romance, LGBT fiction and YA fantasy writer.

“Finally My Favorite” (Sittin’ On A Goldmine 2015) features the series heroines Rachel and Gwenn, as well as, cameos from fan-favorites Todd, Flora, Randy and Thea. This steamy and sexy story of true love—set against the stunning backdrops of Duluth, Minnesota; San Miguel de Allende, Mexico; and Greece—is a satisfyingly heartfelt conclusion to Rue’s beloved series.

Rue visited every location she writes about in the series and looks back through her travel journals to pull the perfect sensory details into the story. “Traveling is a visceral experience for me,” Rue commented. “I usually travel without an itinerary—just taking advantage of opportunities when they present themselves.” She added, “I am incredibly grateful for an organization like Independent Publisher, which honors the outstanding work of Indie authors everywhere.

For 33 years the mission at Independent Publisher has been to recognize and encourage the work of publishers who exhibit the courage and creativity necessary to take chances, break new ground and bring about change, not only to the world of publishing, but to our society.

best romance novel lgbt award winning comedy series“I’m honored that ‘Finally My Favorite’ won a Bronze Medal in this prestigious competition and I am pleased that the book has been enjoyed by so many readers,” said Rue. “One of the best things about writing The Lake Effect Series is the opportunity it has given me to meet people who love to read and who enjoy hearing about the writing process.” Her series is quickly gaining a devoted following and earning kudos from many reputable book reviewers.

Kirkus Reviews wrote, “A triumphant chapter centered on two sisters and their unbreakable bond.”

The first book in Rue’s new Young Adult Fantasy series, The Chronicles of Hawthorn, is scheduled to release June 20, 2016.

For more information on Rue and her novels, visit: RuesCorner.com

Her books are available in paperback and electronic formats on Amazon, Barnes & Noble, iBooks, Smashwords and Kobo. The paperbacks can also be found in the Sedona Public Library and can be ordered by any local bookstore.

Learn more about the 2016 IPPY Awards at IndependentPublisher.com.

Irish Lamb Stew for St. Patrick’s Day or Spring Equinox

must-read-author-shares-cooking-tips

Take a deep breath, YOU can make this stew. It is quite simple, it just takes time — about two and a half hours prep and about 90 minutes of cooking time (See my TIPS for time-saving secrets!). This is a great opportunity to enlist a kitchen helper. You can prep all the veg while your helper cubes and browns the lamb. Even if you’re not a fan of lamb, this flavor is amazing and worth the effort. I serve this with crusty bread and a BIG spoon. If you’d rather watch the video – CLICK HERE.

Here’s the RECIPE:

best-author-shows-favorite-recipes2 lbs Boneless lamb shoulder, cut into 1-inch cubes
(I use leg of lamb and throw the bone into the stew for extra flavor)
1 teaspoon Salt
1 teaspoon Ground black pepper
1/2 cup Flour
1/4 cup Butter (I use a combo of butter and grapeseed oil)
2 cups Water (I use a combo of water and chicken stock)
8 oz. can Tomato sauce
2 Tablespoons Fresh Parsley, chopped (I use at least 4 Tbsp.)
best-selling-author-shows-cooking-tips2 Teaspoons Fresh Thyme, stripped from the stem (I use at least 3 tsp.; use less if using dried)
(I’m crazy for spices!)
6 Carrots peeled and cut into 2-inch lengths (I use a bag of peeled/washed baby carrots)
1/2 lb Pearl Onions, peeled (you can buy these frozen and pre-peeled – or see the SECRET below)
3 cups Turnips, peeled and cubed (approx. 2 large)
12 New potatoes, small – with a strip peeled around the middle (12 – HAH! I add way more potatoes)
1 package (10 oz.) frozen Peas (I leave these on the counter while prepping, so they thaw)
OPTIONAL – 2 teaspoons fresh mint, finely chopped

ADDITIONAL INGREDIENTS FOR THICKENING GRAVY
1/4 to 1 cup water (or stock)
3 Tablespoons Flour

DIRECTIONS:

  • best-romance-author-cooks-stewOnce your kitchen helper finishes cubing the meat, it’s time to coat and brown. Take a large plastic bag (ziploc) and mix the salt, pepper and flour. Toss in the lamb chunks about 10 at a time and shake to coat. Meanwhile heat the butter and/or oil in a large pot or Dutch oven. When the pot is hot, brown the lamb about 10 pieces at a time. When each batch of meat is browned remove to a plate. Repeat until all meat is browned; set plate aside.
  • best-selling-author-teaches-cookingWhen all lamb is browned I take a minute to deglaze the pan with a little red wine. Which simply means – pour a 1/2 cup (or so) of red wine into the hot pan and use a wooden spoon to scrape the delicious browned bits from the bottom of the pan. Then you can return all of lamb to the pan and add 2 cups of water (or stock), tomato sauce, parsley, thyme – salt and pepper to taste. Bring to a boil, reduce heat, slowly simmer in a covered pot until lamb is tender — about 45 minutes.
  • Add carrots and turnips and simmer for another 15 minutes.
  • favorite-author-loves-potatoesAdd pearl onions, and potatoes and simmer for another 30 minutes, or until vegetables are tender when pricked with a fork.
  • To add or thicken the gravy, take a small bowl and add cold water and flour; mix until smooth. Stir into stew and bring stew to a boil, again.
  • Add the frozen peas (reduce heat) and simmer for another 5 minutes.

Makes approx. 6 servings

  • Serve with some crusty bread or a biscuit
the best irish lamb stew

A hearty and delicious meal!

SECRET TO PEELING PEARL ONIONS:

  • cooking-tips-from-best-authorPrepare and ice bath (bowl of water and ice)
  • Boil a small pan of water.
  • Drop the pearl onions into the boiling water for 30 seconds to 1 minute (max).
  • Use a slotted spoon to transfer them to an ice bath.
  • best-selling-author-cooking-tipsWith a paring knife, cut off the root end and pinch the skin at the opposite end.
  • best-romance-author-cooks-with-youThe perfect little pearl onion should pop right out.
  • Here’s a link if you prefer a video: Peeling Pearl Onions

TIPS:

  • You can prep all the veg while the lamb simmers (this will save about 45 min).
  • Use fresh herbs, if you can.
  • Add 2 teaspoons of finely chopped fresh mint when you add the frozen peas. It’s a nice twist on the flavor.
  • Don’t rush :-) the process and the smells are part of the fun!

Good luck!

Email me pics of your St. Patty’s or Ostara celebrations!!

EASY Homemade Chocolates just in time for Imbolc or Valentine’s Day!

I promise, YOU can make these truffles. They are CRAZY delicious and easy to customize (I’ll list my secrets!). I packaged mine in some inexpensive “fake book” boxes from Michael’s that I picked up on sale.
Your favorite author shows you the secret to handmade chocolatesBest novelist gives you secrets to delicious chocolate

Here’s the RECIPE:

12 oz semisweet chocolate pieces
1/4 cup Bailey’s Irish Cream
1/4 cup Heavy Cream
2 egg yolks
1 Tablespoon Butter (OPTIONAL)
(OK, I didn’t say they were lo-cal!)

DIRECTIONS:

  • Melt chocolate pieces in a double-boiler. (You can use a microwave – but mine tried to kill me on Friday, so I went old school)
  • Add Bailey’s and heavy cream. Whisk slowly and keep heat low. If it’s too hot the yolks will curdle in the next step.
  • Whisk in the yolks one at a time, mixture will thicken.
  • Whisk in the butter. (I skipped the butter and mine were fine, up to you)
  • Refrigerate 4-5 hours or overnight. (Overnight is best for the impatient, like me)
  • Scoop out with a small spoon (teaspoon or smaller), roll quickly in your palms to get a nice ball.

*This is messy, you will get chocolatey—so make them with someone you like to lick!

  • Finish with a roll in one of your toppings (List below)
  • Place in a Petit Four paper cup. (I use these because I got a pack at a garage sale, and they’re smaller than candy cups. I doubled this recipe and made 60 truffles!)
Best book to read and eat chocolates

Close up of the lime zest/chili power & the crushed peanut/Himalayan salt

TOPPINGS:
Use your imagination – Here’s what I tried:

  • Lime zest and chili powder – grate the lime peel onto a paper plate and spread it out. Sprinkle desired amount of chili powder evenly over the lime zest.
  • Pink Himalayan Salt – salt is SALTY, so use sparingly. I did I light dip on the tops only of my crushed peanut covered truffles.
  • Crumbled peanuts – you can smash up any kind of nut you like :-)
  • Cocoa Powder (the unsweetened kind or raw Cacao nib powder, if that’s your thing)
  • Powdered sugar – pretty granulated colored sugar is nice, too.
  • Indian (kinda chai-like) spice – I used cinnamon, cardamom, allspice, ginger and a little clove.
  • I also took some smoked habanero almonds and wrapped the truffle chocolate around them. YUM!

TIPS:

  • Get everything lined up before you start rolling the truffle balls in your hands.
  • Put all your topping options in little bowls or paper plates.
  • Line up all your paper petit four cups.
  • I used the re-usable silicon mini cups (similar to these) from Cost Plus World Market for the one’s I kept for the family – and I made those a little bigger!!
  • Work fast and put the chocolate mixture back in the fridge if it starts to go mushy on you!

Good luck!

Email me pics of your treats and I’ll post them on my FB page!!

Rue’s Corner Episode 10 | Rants & Raves Weekly Vlog

award-winning-romantic-comedy-lesbian-romance-lake-effect-series

Rue’s Corner Episode 8 | Rants & Raves Weekly Vlog

NEW 5 star review for my favorite second chance

Rue’s Corner Episode 7 | Rants & Raves Weekly Vlog

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