Home

large image, 400x600Its truth forgotten in the mists of time, the old bridge harbors a lethal secret. Neither marble statues awakened for battle nor an ancient roadbed grown hungry, something darker and more primal haunts the stones and the wild river below.

Kimmer knows the stories, but she doesn’t know why the crumbling span feels so fraught with menace. Her way home lies across the ruin. Dare she take it? Or will horror from the lost past rise up to claim her, when she does?

Crossing the Naiad is available as an ebook.
Amazon.com I Amazon AU I Amazon CA I Amazon DE I Amazon UK I B&N I iTunes I Kobo I Smashwords

Crossing the Naiad is also available as a trade paperback.
Amazon.com I Amazon UK I CreateSpace

PRAISE FOR CROSSING THE NAIAD

“A quick, refreshing piece of literature. Like a cool sip of water after a grueling endurance marathon . . . It’s swift and concise, but the prose is eloquent and deft, to the point, yet gracefully articulate . . . again I am enthralled with the completeness of the picture the author is painting. The world comes to life . . .” – Goodreads review

 

FacebookTwitterGoogle+Share

Recent Posts

The Cod Un-Recipe

fish skeletonsI like un-recipes, because they’re so easy. Once I know the basics of an un-recipe, I need neither a recipe on paper nor someone to ask in order to make the dish.

I like this un-recipe for cod, because it makes the fish taste so yummy!

Pair cod with the butternut carrots below for a particularly delicious combo for dinner.

Ingredients

fillets of cod, 10 to 12 oz. per person
butter

Directions

Grease a glass baking pan with butter. Lay the cod fillets in the dish. You can use either fresh cod or frozen cod. I use frozen, because I don’t have to worry about it going bad in the fridge, if I wait too long to cook it. Also, most frozen fish are frozen right on the boat when they are caught. The fresh fish you buy at the fish counter have been thawed. And then sat in the counter for…who knows how long? The frozen ones are fresher.

Melt 1/4 to 1/2 cup of butter (dependng on how many fillets you need to cover).

Pour the melted butter over the fillets gently, allowing the liquid to spread and cover the entire top surface.

Cover the baking dish. I use aluminum foil, but some of you may have baking dishes with glass covers. That would be much more convenient! I think I’m envious. :D

Place the fish in a preheated 350ºF oven.

Bake thawed fish for 22 minutes. Bake frozen fish for 45 minutes.

codTake the fish out of the oven and test that the fillets are really done. (Be careful opening the cover. Hot steam will puff out.) Really thick fillets might require a bit longer in the oven. A fork should slide right into the fish with no resistance. If there is resistance, add another 5 minutes of baking, re-covering the fish before you put the dish back in.

The cod will have a lovely rich taste. Sublime!

More recipes:
Butternut Carrots
Sautéed Eggplant

 

  1. Butternut Carrots 4 Replies
  2. Why Seed Oils Are Dangerous (and What You Can Do About It) Leave a reply
  3. Paperbacks Galore Leave a reply
  4. Three Paperbacks Newly Released Leave a reply
  5. Arugula Beef 2 Replies
  6. Landscapes of Auberon Leave a reply
  7. Not Monday, But Lundy Leave a reply
  8. Clary’s Cottage Leave a reply
  9. Facial “Soap” Eureka! 4 Replies