Silent Voices Series Vol.1
Rights of the Dead
Personally, I perfer Whole Bean to Grind Coffee. So make sure that you grind the whole beans FINE. Better flavor. You can also use a French Press as well.
Turkish Coffee with Milk
Recipe for Two persons
- Add 3 oz of water and 3 oz of milk into your coffee maker
- Add 2-3 tablespoons Turkish coffee
- Add sugar to your taste
- Have the mixture come to a frothing (NOT boiling please)
- Move your coffee away from the heat (or turn down the heat) to let foam subside
- Have it come to froth again
- Serve into your cups
- Wait about 30-45 seconds to let grounds settle and enjoy.
- Stop drinking when you reach to the “sediments” in the bottom
- Now sit back and relax and enjoy your sensation!
My-ro-na!! The first draft of You Can’t Have Us ~ Grace from the Dead Silent Voices Series: Vol. 3, is finally finished. As of 3:14 PM Thursday March 22, 2018. My fingers are so tight and numb, I’ve been here today on the computer since 6 A.M. this morning. One cup of Chocolate Raspberry Coffee and a Blueberry Muffin. I’m starved and need to move my poor stiff body. Thank goodness for Sound-cloud and my 532 saved House Music favorites.
Now that I’m over this hurdle, I’ll work on gathering some images and send those to my book-cover creator. Proofreading and editing will be done by me this time around using ProWritingAid. So bear with me as I get working on that next week. Since this is finishing up, I’m think about either a sequel to Under My Umbrella or something a little more racy, for me anyway. Always wanted to try my hand at an Adult Novella.
Right now, I’m taking some time out for myself re-decorating my studio, knitting a sweater for next winter, quilting two pillowcases for my jumbo body pillow and giving support to my fellow writers at Voracious Readers Only. So much to do and never enough time to do everything, considering a schedule guide where I just focus on one outside activity a day.
In the meantime, don’t forget to look for me on Amazon, Smashword and B&N under this name T. Otelia Scriber.
Silent Voices Series Vol. 3 ~ You Can’t Have US ~ Grace from the Dead
The last sequel is proving to be a challenge. Not only am I attempting to bring the last part of the series to a conclusion, the gathering of information from the other two prior works are referrred to as well.
I want to branch out and create another series from this work. I love Teing and Cat, not to mention Jasmine and Pierce might deserve a series of their own.
With that being said the last volume will take a little longer before it is released. Not to mention I’ve yet to decide on the final cover for the series. So for now we’ll use this photo as a concept for future reference.
Recipes found in Vol. 3 Silent Voices Series ~ You Can’t Have Us ~ Grace from the Dead
Kabab wa kofta (Grilled meats): Veal/Lamb
4 cloves garlic, minced
1 teaspoon kosher salt
1 pound ground lamb
3 tablespoons grated onion
3 tablespoons chopped fresh parsley
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 tablespoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
28 bamboo skewers, soaked in water for 30 minutes
- Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef’s knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2-inch oval; repeat with the remaining skewers.
- Place the kebabs on a baking sheet, cover, and refrigerate at least 30 minutes or up to 12 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Or line oven rack with aluminum foil spray with Pam and arrange skewers
- Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium.
MAKES 16 BREAD pieces: 35 MINUTES
1 tbsp. active dry yeast
2 1⁄2 cups water, heated to 105º
5 cups whole-wheat flour, plus more for dusting
1 tbsp. kosher salt
1 tbsp. vegetable oil, plus more for greasing
Cracked wheat bran for proofing, optional
- In a large bowl, whisk the yeast with the water and let stand until foamy, 10 minutes. Add 2 1⁄2 cups of the whole-wheat flour and stir until smooth. Cover the dough with plastic wrap and let stand for 30 minutes.
- Uncover the dough and, using your hand, stir the salt and oil into the dough and then add the remaining 2 1⁄2 cups whole-wheat flour and mix until the dough comes together. Scrape the dough onto a lightly floured work surface and knead until smooth and elastic, about 10 minutes. Place the dough in a large bowl greased with oil and cover with plastic wrap. Let stand until doubled in size, about 1 1⁄2 hours.
- Place a baking stone on a rack in the oven and heat the oven to 500° for 30 minutes. Meanwhile, punch the dough down and divide into 16 equal pieces. Roll each piece into a ball and then flatten into a 5-inch circle. Lightly sprinkle the cracked wheat bran, if using, or more whole-wheat flour over 2 parchment paper-lined baking sheets. Divide the dough circles between the baking sheets and loosely cover with a kitchen towel. Let stand until slightly puffed, about 30 minutes.
- Working in batches, place the dough circles on the hot baking stone, spaced 2 inches apart, and bake until puffed and lightly charred in spots, 6 to 8 minutes. Transfer the pieces of bread to a rack and let cool for 5 minutes before serving.
Serves: 4 cups
1 sachet of sahlab powder
2 cups of water
2 cups of milk
- In a medium pot, on a medium heat add water and sahlab powder.
stir occasionally, and when it near boiling, lower the heat and keep stirring, until you reach the desired consistency.
- Serve immediately and add your favorite topping.
- Refrigerate any leftovers.
The amount is enough for 4 small cups or 2 full mugs.
1 tsp of rose water
Ground cinnamon, grated coconut, raisins, ground pistachio, almonds, honey.