on July 30, 2018
Since Fanny Newcomb is set in Gilded Age New Orleans, I want to start with a short word association game. When I say “New Orleans”, I’m guessing that you’ll say “Mardi Gras parades! Streetcars! Beignets! Hurricanes! The French Quarter! Jazz!” And when I say “Gilded Age New Orleans”, I’m guessing that you’ll ask “What’s the… Read More
on July 28, 2018
Although late 19th century New Orleans was renowned for the hookers of Storyville, the devastating hurricanes of the 1880s, and the elevation of Mardi Gras to a state holiday, there’s so much more to know about the Crescent City during this time! For starters, there was an assassination that was followed by lynchings (1890), an… Read More
on February 6, 2018
If you’d really like to win an autographed copy of Fanny Newcomb and the Irish Channel Ripper…head over to Amy Bruno’s Historical Fiction Virtual Book Tour. The Giveaway ends around March 19. AND…check out my book tour schedule. Fun for all!
on January 27, 2018
On January 28 I’ll be sharing ideas on “Writing a Killer First Chapter” with the Redwood Writers (a Branch of the California Writers Club) in Santa Rosa. Here are some links with more info…. For novels: • 10 Things Your Opening Chapter Should Do: A Check-List for Self-Editing • Finding the Perfect Place to Start… Read More
on December 9, 2017
For two days only (Saturday December 9 and Sunday December 10), Fanny Newcomb & the Irish Channel Ripper for Kindle is on sale for 99 cents! ALSO this weekend….all SAND HILL REVIEW PRESS Kindle editions are available for 99 cents!
on November 22, 2017
Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s the 2017 easier-to-follow version: Roast Turkey With Truffles. Dinde Truffle Rotie. 1 Fine Young Hen Turkey. 1 Pound of Lean Ham, Cut into Dice. 2 Pounds of Truffles. 1/4 Nutmeg. 1/4 of a Teaspoonful of Pepper. 1 Bay Leaf, Minced Fine. 1. Clean… Read More
on November 21, 2017
Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s a rearranged version: Stuffed Tomatoes. Tomates Farcies. 6 Tomatoes. 1 Tablespoonful of Butter. 1 Cup of Wet Bread, Squeezed Thoroughly. Salt, Pepper and Cayenne to Taste. 1 Clove of Garlic (if desired.) 1 Onion. 1/4 Inch of Ham. 1. Wash the tomatoes, selecting… Read More
on November 20, 2017
Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s a rearranged version: Pineapple Fritters. Beignets d’Ananas. ½ a Pineapple. Fritter Batter. ½ Cup of Sugar. 1 Gill White Wine. 1. Slice the pineapple, and cut the slices in halves. 2. Sprinkle with sugar and White Wine, and let them soak for an… Read More
on November 19, 2017
Just in case you’re still looking for that perfect dish for your Thanksgiving table…this week, I’m going to be posting some of my favorite turn-of-the-century recipes from New Orleans! First up, your appetizer–Cream of Asparagus Soup. Here’s the recipe directly from “The Picayune’s Creole Cook Book”: And here’s a rearranged version: Cream of Asparagus Soup…. Read More
on October 28, 2017
I’m Ana Brazil, author of Fanny Newcomb and the Irish Channel Ripper. How to introduce myself? Let me just say that I’m curious about many, many things. First of all, I’m fascinated by the exploits of bold and audacious women, especially the women who followed their strong hearts to challenge and improve American society during… Read More