Meet Minnesota Author Jacob Moses

NAC 2020 AUTHOR VIRTUAL TOUR

MEET MINNESOTA  AUTHOR JACOB MOSES  

Jacob Moses was born in Houston, Texas but his family moved to central Minnesota during his formative years. Backwoods living left him to his imagination as he spent his time playing in the neighbor-free, wooded environment surrounding his residence. As the influence of scary stories and horror movies flowed freely within his family home, Jacob’s overactive imagination was quietly ruminating on the ideas of the supernatural and the all too real minds of serial killers.

Jacob achieved a bachelor’s degree in psychology and has been working with youth for the last fifteen years. He continues to do so, but has also begun inking the stories that have been swirling in his head for decades. During daylight hours, he works as the Dean of Students in a rural high school. He currently resides in central Minnesota with his wife and four children.

Jacob Moses’ first novel, "Exit Lights", was published late in 2019 and is maintaining a five-star rating on Amazon. 

Synopsis:

Cotter Trespin has been experiencing strange phenomena on the streets of Chicago. Since turning twenty-one a month prior, the spotlights come and go without reason. They seem to shine from a place far beyond the stars, and Cotter quickly realizes that they are lighting up stages that are set for murder. The light goes unseen by others, as does the hoodie-wearing figure who directs these death scenes. Cotter eventually finds himself entwined in police investigations after continually appearing at the site of apparent accidents and suicides. Inevitably, the relationships in his life are being consumed by the mounting turmoil, and perhaps by the alcohol he consumes too. It’s a strange connection with the killer though that sends Cotter reeling, desperate for answers to his life, answers to his existence. Could they lie within the seemingly insane thoughts of the killer and his mystical claims that the people in the spotlights have been marked for death? Or, is it Cotter’s job to stop this killer?

 

His second novel "The Big Bastard" and continuation of the Exit Lights series hit bookshelves on August 25, 2020.

Synopsis:
Following a traumatic event at Devil's Kettle Falls, Dwight Teuful is forced to recount his life history as an initial phase of treatment. He tells stories of a life brimming with the most sinister self-indulgences. The sources of his deepest pleasures make it apparent that his philosophies would bleed through the skin of the most extreme hedonists. Take this ride only if you possess the nerve to delve into the secret life of such a lunatic. Dwight is unmercifully sadistic, unabashedly self-righteous, and unwilling to change his depraved soul. He is The Big Bastard.

The third book in the series is well underway and is expected to be completed late in 2020.
All Moses's books are available through Amazon. 

NAC looks forward to having Jacob participate in our Northwoods Art and Book Festival for the first time in 2021. 

Tomato Peach Cornbread Panzanella Salad

Panzanella or panmolle (bread salad) is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread, diced tomatoes, onions and basil, dressed with olive oil and vinegar.

Panzanella Salad is a great way to use up leftover or slightly stale bread and ripe tomatoes. Some breads to consider include: French, Ciabatta, Baguette, Rustic Sourdough and French Style Country. 
The original recipe is typically made with red wine vinegar and olive oil. This version substitutes balsamic vinegar for red wine vinegar.  Everything summer is added to the bowl;  tomatoes, peaches, corn, basil and red onion. The recipe twist-toasted cornbread instead of French or boule bread. Recipe serves 3 but ingredients can easily be increased to serve more. 

Cooking Tips: Cornbread 
Day before serving make a box of cornbread or buy a loaf of cornbread from the store. Cut in 1 inch cubes and toast at 350 degrees for 10 minutes on a parchment lined baking sheet. Cool for several hours uncovered and then bag cornbread cubes but do not seal bag. Extra cornbread croutons can be used for toppings for casseroles and egg baked dishes.
Salad Ingredients:

• 2 cups toasted cornbread cubes, divided
• 1/4 tsp. Kosher salt
• 2 large ripe tomatoes, cut into chunks
• 1 cup diced cucumbers or diced zucchini
• 1/2 cup diced sweet red pepper
• 1/2 cup diced yellow pepper
• 1/2 cup diced red onion
• 2 cups diced peaches
• 6-8 basil leaves, snipped
• Optional 1 cup fresh corn or frozen thawed
• Mixed Greens (Romaine and Baby Spinach)

Vinaigrette Ingredients and Directions:
In a blender mix the following: 

• 3 tablespoons dark balsamic vinegar, white balsamic or white champagne balsamic vinegar (use a high quality one)
• 8 tablespoons of olive oil
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard  
• 2 minced garlic cloves
• Salt and pepper to taste

Directions:

• One hour before serving cut tomatoes into chunks and slice cucumbers or zucchini, place on a paper towel lined plate. Salt and let drain a few minutes. 
• In a bowl place 1 cup dried cornbread cubes, tomatoes chunks, onions, peppers, cucumbers, peaches and torn basil leaves. 
• Add 1/2 of the dressing and mix well. Let tomato mixture sit for 1 hour. Fold in mixed greens and rest of cornbread cubes. Use only enough dressing as needed to moisten. Serve immediately.

  
Looking ahead to autumn, try another delicious Panzanella Salad that captures fall flavors with roasted butternut cubes, apples and Brussels sprouts with a Maple Cider Vinaigrette.  

https://sockfairies.blogspot.com/2017/11/fall-panzanella-salad.html

Friday Favorites

SUMMER IN A BOWL

Corn, Avocado, and Tomato Salad
Cook's notes: I love simple summer salads that use just a few ingredients and taste incredibly fresh. This corn, avocado and tomato salad is one of those dishes. There’s minimal preparation involved making it fast to put together. Sweet corn and ripe, juicy tomatoes are a summer vegetable and fruit made for each other. Yes, tomatoes scientifically are considered a fruit! They are summer in a bowl. Recipe serves 4.
Note: Since my tomato crop was demolished by ravenous deer, neighbors came to my  rescue supplying me with their overabundance of produce. YEAH!!
Salad Ingredients:

• 2 cups cooked corn, fresh or frozen
• 2 cups diced tomatoes, a combination of red and yellow makes a nice contrast
• 1 cup red onions, diced
• 1 cup red pepper, diced
• 2 ripe Hass avocados, seeded, peeled and cubed
• Optional 2 cups diced zucchini
• Optional Cubed Mozzarella cheese or Mozzarella pearls 

Salad Dressing :
In a blender or a screw top jar combine:

• 4 tablespoons white wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon freshly squeezed lime juice
• 1/4 cup slivered fresh basil
• Salt and freshly ground pepper, to taste
• Taste test to balance flavors. Mix dressing, pour over salad or refrigerate dressing until serving.

Directions:

• Grilling corn will give it a more smoky taste. Remove kernels from the cob with a sharp knife.
• Add corn, onions, tomatoes, avocados, peppers and toss the salad ingredients with dressing, Serve immediately.

Tex-Mex Cauliflower Rice Salad
https://sockfairies.blogspot.com/2019/07/tex-mex-cauliflower-rice-salad.html

Strawberry Watermelon and Tomato Salad with a Balsamic Vinaigrette
https://sockfairies.blogspot.com/2019/06/on-summer-salad-roll.html

Zucchini Tomato Corn Pasta Salad with Chicken
 https://sockfairies.blogspot.com/2018/08/zucchini-tomato-corn-pasta-salad-with.html

Panzanella Salads

Another Pig in the Blanket- A Little Bit of Everything

Do you sometimes find yourself revisitng a recipe tweaking the steps or adding in something new?  Remember these Pigs in a Blanket a game day appetizer posted in January?

This recipe was a twist on your classic Pigs in Blanket snack using Puff Pastry, Roasted Red Pepper Chicken Sausage and Bagel Everything Seasoning. 
Well I went back remade the pigs and added a Honey Mustard Sauce.

I found a shortcut to making my own bagel seasoning at Trader Joes.

But making your own bagel seasoning is another option. Store any extra in a covered container or jar.
Mix 1 tablespoon each poppy seeds, sesame seeds, dried minced garlic, dried minced onion and 1/2 tsp. kosher salt.
I used this chicken sausage product but there were other flavors to choose from

I really like this product as it's a healthier alternative to traditional sausage with loads of flavor.  

Check out the origanal recipe posted 
https://sockfairies.blogspot.com/2020/01/game-day-foods.html

This recipe begs to be served with a frosty cold beer.
Honey Mustard Sauce
Cook's Notes:
Takes 5 minutes to make. refrigerate any leftovers.
Mix the following in a bowl using a whisk.
1/4 cup honey, 1/4 cup mayoniaise. 1/4 cup Dijon mustard, dash cayenne pepper, 1 tablespoon white distilled vinegar 

Deconstructed Cheesy Beef Burrito

That the word deconstruction can also be a food term in the culinary world? 
When it comes to food, deconstruction — a riff on the term coined by French philosopher Jacques Derrida — refers to the idea of breaking apart elements traditionally combined together to make a dish, and serving the items separately or together in a unique way. At its best it has been a playful food art form often found in fancy restaurants. Some foodies predict it's a food trend that appears to be on its way out. Personally I think it adds a new dimension to one's meal with some creativity tossed in.
An example of a deconstructed appetizer/meal is one I put together one St. Patrick's Day.

Deli-sliced corned beef, cubes of Irish cheddar, cabbage and roasted baby potatoes on a skewer was a fun appetizer inspired by an issue of Food Network.  

How about deconstructed chicken burrito bowls served over brown rice 

or a deconstructed dessert, an Almond Cake with Fresh Fruits? All entrees make a enticing presentation.

Cheesy Beef Burrito Skillet Meal 
Cook's Notes: A fun deconstructed meal that's quick and easy, is a beef and bean skillet burrito topped with plenty of melted cheese! It's sure to be a family favorite. The tortillas were crisped in the oven and added in last. Recipe serves 4 and was adapted from closetcooking.com 
Ingredients:

• 1 pound ground beef
• 1 tablespoon dry taco seasoning
• 1/2 cup water (or beef broth)
• 1 can (11 oz.) red enchilada sauce or salsa 
• 1/2 (15 ounce can) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 3 (6 inch) tortillas sliced in 1-2 inch strips 
• 1 cup cheddar cheese (or Monterey jack, etc.) shredded
• 1/4 cup sour cream or yogurt (optional)
• 2 green onions, sliced (optional)
• 1 tablespoon cilantro, chopped (optional)

Directions:

• Preheat oven to 350 degrees. 
• Cook the ground beef in a large skillet with onions. Crumble and drain any excess grease.
• Mix the seasoning with water or broth and add to meat. Add the enchilada sauce or salsa, drained and rinsed beans and corn, bring to a simmer. Cook on low uncovered 25 minutes.
• Cut tortillas into 1 inch strip (lengthwise) bake on a baking sheet 2 minutes, turn over and cook other side 2 minutes. 
  
• Add cheese to the burrito mixture and fold in tortilla strips. Serve immediately with optional toppings.
  

Meet Poet, Author and Artist Laura Hansen

NAC 2020 AUTHOR VIRTUAL TOUR 

MEET MINNESOTA POET, AUTHOR AND ARTIST

Laura Hansen is a former business owner and indie bookseller rounding out her days working part-time at the Little Falls Carnegie Library. Laura owned and managed Bookin’ It in Little Falls from the fall of 1992 to spring 2013. During that time Laura read extensively (still does) and moderated hundreds of book discussions. As if working as a business owner 24/7 was not challenging enough, Laura also spent time writing poetry, attending poetry workshops, mentoring other writers and launching a local writers’ group. Laura has also served on the boards of Great River Arts and the Five Wings Arts Council. 

Laura’s various careers have taken her from Little Falls, to the Twin Cities and Rochester, York Pennsylvania, the Dayton Ohio area, Viroqua Wisconsin and back to Little Falls. She has also traveled in Spain and recently attended two writing programs in Santa Fe, New Mexico. Laura’s writing reflects her family and professional life, her observations of nature and place, and – most strongly – her attachment to places of water and natural beauty.

Hansen's most recent book, "The Night Journey", is a break-out collection of not only poems but brief stories of travel and enchantment (River Place Press, 2020).

Hansen's short collection of poems titled "Déjà vu" focuses in on a period of change and “becoming a woman of a certain age” (Finishing Line Press, 2017).

The cover of "Déjà Vu" features Laura’s original oil painting titled “Prairie Storm”. Laura felt this was a good choice as the art work is somewhat impressionistic making it open to interpretation. A touch of purple found in the painting was expounded on by the layout team for the final cover design.

Hansen’s "Midnight River" is a full-length collection that won the Stevens Poetry Manuscript Competition in 2015 and was published in 2016. "Midnight River" was also a Midwest Book Award Finalist in Poetry. 

Laura is available for poetry readings and workshops. Contact the author via her website at www.riverpoethansen.com or www.laurahansenbooks.com

Also available in limited quantities: Laura’s self-published chapbooks and poetry zines as well as a booklet,"Without Tears: Poems of My Brother's Last Year"

Enjoy one of Laura Hansen's recent poems 
"Do Not Delay This Wakening"

I need right now
for the river
to go storming past
like a bear fresh
from its den,

to see it open
its dark maw
and roar,
releasing all the
pent-up frustrations
of winter
and of home-staying,

to pound its furious
big clawed paws
down on the weakening
ice, to break us free
of winter's stasis,

to trundle away
with this unholy
pandemic riding
on its back.

Laura L. Hansen
March 25, 2020
poem reprinted with permission of the author

Participant NAC Art and Book Festival 

Strawberry Mango Smoothie

I encountered this turtle making an arduous journey up the hill from the lake with a snail on its back. Do you sometimes feel a heavy weight on your back? Perhaps a Strawberry Mango Smoothie would be just that nutritious energy drink you'd need.  

Cook's Notes: Boost the nutrition of this smoothie by using protein and calcium-rich milk instead of fruit juice. The beauty of a smoothie lies in the endless possibilities. You can incorporate whatever fruits and veggies you like and then custom blend with with add-ins such as protein powder, flax or chia seeds, acai berries, maca powder, spirulina, leafy greens. You can't tell from photo but I used metal reusable straws over paper ones.  
Recipe inspiration Midwest Living Taste of Summer 2015 and makes 4 servings.
Ingredients: 

• 1 cup unsweetened pineapple juice or orange juice
• 1 small frozen banana, peeled and sliced
• 1 cup fresh strawberries, halved or frozen
• 1 cup chopped mango, fresh or frozen 
• 1 tablespoon honey
• 1/2 tray ice cubes

Directions:

• In a blender, combine pineapple or orange juice, banana and honey. Blend until smooth.
• Add strawberries and mango, blend until smooth. 
• Add ice cubes and mix well. 
• Garnish with a strawberry on glass rim.  

 

Peach Blueberry Crisp with Almond Cornmeal Topping

Time for a dish of Peach-Blueberry Crisp with Almond Cornmeal Topping

Cook's Notes: Sweet juicy summer fruits nestled under a  cinnamon cornmeal topping and cooked until it's thick and bubbly. Dig in and don't forget a scoop of ice cream.  

• 5 medium peaches, peeled and diced 
• 2 cups blueberries
• ½ cup brown sugar
• 1 teaspoon cold butter, cut into small pieces
• 1 teaspoon lemon juice
• 1 tablespoon each vanilla, flour, cornstarch
• 1 tablespoon Saigon cinnamon or 2 teaspoons ground cinnamon, divided in half 
• 1 tablespoon Amaretto or 1/2 teaspoon almond extract 
• 1 package (7.4 oz) sweet corn cake mixture e.g. Chi Chis brand or a box of Jiffy Corn Muffin mix  
• 1/3 cup sliced almonds

Directions: 

Cornmeal: Make the cornmeal crumble according to package or box directions. Add in half of the cinnamon,fold in almonds and refrigerate.
Crisp: 

• Heat oven to 350 degrees. Use a 9 inch pie pan.
• Combine the peach slices, blueberries, brown sugar, lemon juice, vanilla, Amaretto or almond extract in a large bowl. Sift in the flour, cornstarch and other half of cinnamon. Gently stir until well combined.
• Pour the peach-blueberry mixture into a 9-inch pie plate. Top with butter. 
  
• Place dollops of cornmeal crumble evenly over the top. Place on a foil-lined baking sheet and bake until the fruit is bubbling and the cornmeal crumble is golden, about 45-50 minutes, rotating the pan halfway through.
• Remove from the oven and allow to cool briefly before serving. Serve warm with vanilla ice cream.
  

Avocado BLT with Fried Egg and Basil Mayo

WHY DIDN'T I THINK OF THAT

The easiest way to prepare the perfect kind of hashbrown is to make it in a waffle maker. It is sure to give you crunchy crust and soft interior.

Have a stale and dried bread?? Wet the bread a little using water and microwave it for 30 seconds to have that softness and texture back.

The easiest way to separate the yolk from the white is by using an empty bottle. Place the bottle on the yolk and press it to separate the yolk easily.

Best kitchen hacks to make homemade crunchy tacos is to turn a muffin pan upside down and bake tortillas for 10 minutes

Use an egg slicer to cut butter into small pieces for pie dough, streusel and biscuits. Do 4 tablespoons of butter at a time.

Avocado BLT with Fried Egg and Basil Mayo
A BLT (Bacon Lettuce and Tomato) sandwich dressed up with avocado, a fried egg and some Basil Mayo-doesn't get any better than that. A sandwich for anytime of the day. 

Recipe inspiration closetcooking.com and serves 2.
Ingredients

• 4 slices grain or whole what bread, lightly toasted
• 2 handfuls lettuce
• 2 ripe tomatoes, sliced and patted dry on a paper towel
• Pepper to taste
• 6 strips bacon, cooked until crispy
• 2 eggs, fried
• 1 avocado, sliced
• 2 tablespoons basil mayo (mix 1 tablespoon snipped basil leaves added to 1/3 cup mayo)

Directions:

• Assemble sandwiches and enjoy.