Weekly-ish Wrap-up: Feb 10
The past couple weeks have been filled with productive but unexciting events of me with my head down, writing. This will undoubtedly result in die-hard readers of this blog turning to one another, if they could turn to one another, and muttering, “Why are we standing here peering through this window when all she’s doing is cursing at a computer screen?” A fair question.
The rebranding of the historicals continues apace. And when I saw ‘rebranding,’ I mean “branding for the first time ever.” (Full disclosure: you’re in the presence of the worst marketer ever born.) A couple covers and titles are being revamped, and the entire Renegades & Outlaws series is being renamed, along w/ a new logo.
Gee, I wonder what the new series title is…? 🤔 Okay, actually, I know. Anyone want to take a guess, comment section is below!
I’ll announce & post pictures when all is done.
King’s Warrior (formerly The King’s Outlaw) off to edits!
Closing in on release date of Feb 28th….
Knighting ceremony & Medieval Custard Pie
In the ‘If It’s Medieval, It Counts’ department…at my children’s school, they’ve been studying the middle ages, which includes a “Knight’s Challenge.” This involves the kids setting personal goals related to physical and character improvement (including a 3 hour stint of silence one day!) and working it on for a month. They also had to do community activity, some service to others.
It’s all wrapped up now, and they’re ready for the solemn occasion of a knighting ceremony & feast to follow! :rubs hands together: The kids each make a medieval dish and the parents eat it all.
My child committed to making & bringing apple crisps, which involved very expensive saffron threads (!!) and a deep frying experience none of us will ever forget. Think ‘traumatic.’ It was difficult not to say “I told you so,” but I resisted.
A hasty conference ensued, and the new menu item is a Custard Pie. Should be easier. And filled with more fat, so it’s a win-win.
If you’re interested, here’s the amount-adjusted recipe we’re using (God save us, I helped do the math to reduce the original recipe from 2 pies to 1. Will check in after and let you know how it went):
Ingredients FOR ONE PIE
• 1 (9 inch) unbaked pie crusts
• 1/4 cup blanched almonds
• ½ c + 1/8 cup cold water
• ½ cup half-and-half cream
• ½ pinch saffron powder
• ½ teaspoon ground cinnamon
• 2 ½ eggs
• 3/8 cup white sugar (= 6 TBSP ?)
• ½ teaspoon rose water (NOTE: we may skip because I already bought saffron threads)
• Add all ingredients to list
Preheat the oven to 350 degrees F (175 degrees C).
Press pie crusts into the bottom and up the sides of two 9 inch pie pans. Prick with a fork all over to keep them from bubbling up. Bake pie crusts for about 10 minutes in the preheated oven, until set but not browned. Set aside to cool.
Make an almond milk by placing almonds in the container of a food processor. Process until finely ground, then add water, and pulse just to blend.
Let the mixture sit for 10 minutes, then strain through a cheesecloth. Measure out 1 cup of the almond milk, and mix with half and half. Stir in the saffron and cinnamon, and set aside.
Place the eggs and sugar in a saucepan, and mix until well blended. Place the pan over low heat, and gradually stir in the almond milk mixture and cinnamon. Cook over low heat, stirring constantly until the mixture begins to thicken.
When the mixture is thick enough to evenly coat the back of a metal spoon, stir in rose water and remove from heat. Pour into the cooled pie shells.
Bake for 40 minutes in the preheated oven, or until the center is set, but the top is not browned. Cool to room temperature, then refrigerate until serving.