Bettye Johnson's book signing

Me and Bettye

Saturday I attended Bettye Johnson's book signing for her latest book, Mary Magdalene, Her Legacy at the Blue Bottle. It was wonderful. I got to talk to Bettye for a few minutes in between signings. Here's a few things she told me about the new book, which is a sequel to Secrets of the Magdalene Scrolls.


Bettye has done extensive research on Mary Magdalene throughout the years. Bettye said, "This book is more about Mary Magdalene's lineage. There's no validity from anyone about the lineage." Both books are fiction. But with her research mixed in. She says, "Although it's fiction, it's plausible. History is very fluid. For example, your experience might be different from my experience." She says, "Certain parts of the book would make a good topic in a study group."



Bettye told me she was surprised that so many people already knew some of these facts about Mary. For example, that she was Ethiopian, and a black woman. Bettye traveled to France in 2001 and saw many churches dedicated to Mary and she saw many black Madonnas. This is of course much different from the portrayal we get from the Catholic church here in America. Mary and Jesus are always shown with white skin.



"Most readers like the books because they capture their attention." Bettye says about the feedback that she has gotten from the books.



"It's been a great journey!" Bettye told me.



Congragulations, Bettye! I can't wait to read it!

Chicken and Dumplings

“It [soup] breathes reassurance, it offers consolation; after a weary day it promotes sociability...There is nothing like a bowl of hot soup, it's wisp of aromatic steam teasing the nostrils into quivering anticipation.

”Louis P. DeGouy, Chef at the Waldorf-Astoria Hotel for 30 years

The weather has been beautiful here lately. The sky is clear and blue, the sun is shining, it's only when I go outside for my walk am I reminded it's still winter. As I walk around our land my feet crunch the ice on the ground, and the wind is cold on my face. It definitely puts me in the mood for something heartwarming like Chicken and Dumplings. This dish is simple, but really delicious. The stew is hearty, and flavorful, and the dumplings are light and fluffy, just the way a dumpling should be.

Using homemade stock is key here. Many chefs these days are singing the praises of homemade stock. Anthony Bourdain says in his Les Halles cookbook, "What's missing in your home cooking? Why doesn't that dish you painfully re-created from the chef's recipe taste like it does in the restaurant? What's wrong with your soups, sauces and stews? The answer is almost certainly stock." Restaurants make it, most home cooks buy it. Simple as that.

I usually buy chicken whole for this very reason. Any bones will do, if you prefer to buy only breasts, buy them on the bone. Every time I have bones, I just put them in a ziplock bag and put them in the freezer until I'm ready to make it, then I make a large batch at once. After I make it I store it in different size containers in the freezer including freezing some in ice cube trays and then putting them in a baggie so if I need a small amount it's handy.

The way I see it, is those bones came with the chicken, they're free. And I just need to add a few vegetables and other ingredients that I have on hand anyway. If I bought the stuff that's in a can, not only would it be salty and well, flavorless, I would have to pay for it. Ouch. This is definitely a win win situation.

I don't really use a recipe for the stew, but here are some components.

cooked chicken
celery
carrots
potatoes
salt
pepper
2 bay leaves
homemade chicken stock-or carton, or canned chicken broth-if you must (carton is better than canned, usually)

Dumplings
2 cups flour
2 tsp. baking powder
3/4 tsp. salt
3/4 cup milk
3 Tablespoons butter, melted

Put all ingredients in a large pot. Bring to a boil. Then turn down and have stew simmering to add dumplings.
To make dumplings, mix flour, baking powder and salt. Add milk and melted butter. Stir gently just until the dough comes together. Don't mix it too much or else they will get tough. Drop dough into simmering stew by the tablespoon. Cover and cook on low heat, keeping the stew at a simmer for 15 minutes. Don't remove the lid during this time because the dumplings need to steam. After 15 minutes you may test them for doneness by inserting a toothpick into center of dumpling, and if it comes clean, they're done.

Bettye Johnson Book Signing, this Sat.!

This Sat. Jan 26th, Bettye Johnson will be having a book signing and Celebration for her new book, "Mary Magdelne, Her Legacy" at The Blue Bottle Cafe in Yelm from 2-5 pm.
This book is the sequel to the acclaimed "Secrets of The Magdelne Scrolls."

She will have books available for purchase.

Im definately going to be there!

Banana Bread

Banana Bread, Oh Banana Bread, How do I love thee? Let me count the ways.

1. You are delicious.

2. You are quite easy to make.

3. You are a wonderful use of my overripe bananas.

4. You make a wonderful gift. In fact, people adore receiving you! I have a friend who loves my baking and is happy to eat whatever I serve him, but most of the time he will say, "Oh, but it's not the banana bread!" Everybody loves you, but deservedly so.

This is my favorite banana bread recipe. It's full of bananas, and the sour cream
makes it incredibly moist.

This recipe makes 3-4 loaves, if you'd like to make less, you may halve the recipe.

Ingredients
3/4 cup butter

1 1/2 cups white sugar

1 1/2 cups brown sugar
3 eggs
8 very ripe bananas, mashed
1 (16 ounce) container sour cream (2 cups)
2 teaspoons vanilla extract
3 teaspoons ground cinnamon
1/2 teaspoon salt
3 teaspoons baking soda
4 1/2 cups all-purpose flour

1 cup chopped walnuts (optional)

grated nutmeg (optional) (I use approx. 1/2 tsp fresh grated nutmeg)

Directions
Preheat oven to 350 degrees. Grease four 7x3 inch loaf pans, (or if they are larger), 3 pans.
In a large bowl, cream butter, sugar and brown sugar. Mix in eggs, mashed bananas, sour cream and vanilla. In separate large bowl mix together flour, baking soda, salt, cinnamon and nutmeg (if using). Add dry mixture to wet mixture. Stir in nuts. Divide into prepared pans.
Bake for approx 45 min to 1 hour, until a toothpick inserted in center comes out clean.

Live Stream-JZ and Ramtha Jan 19th and 20th

There will be a Live Stream of JZ and Ramtha, today Jan 19th, and tommorow, Jan 20th from Mexico, Open to the Public! Go to Ramtha.tv for more details.

***EDIT JZ's stream Jan 19th, today was cancelled due to technical difficulty, but Ramtha is still planned for tommorow, Jan 20th. 1:00 Pacific time, 3:00 Central.

Ginger Cookies

"I am still convinced that a good, simple, homeade cookie is preferable to all the store-bought cookies one can find." James Beard

I love ginger cookies. I made a number of batches this winter in search of the "perfect ginger cookie". If there could be a perfect ginger cookie, I'm convinced these chewy morsels could be it. What sets this recipe apart from all others is that it contains 3 types of ginger. This provides a layering of multidimensional ginger flavor. And the crystallized ginger really adds a spicy element. If you'd like to kick the spiciness up a bit, then add a pinch of cayenne pepper. I did to one batch and I loved it. It may not be for everyone, but it adds a special spicy dimension that you can't really put your finger on. If you're skeptical, make the dough, and add a small pinch to only a portion of the dough so you can try it.

Ingredients

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 teaspoon salt
1-2 inch knob fresh ginger, (or 2-3 Tablespoons) peeled and grated*
3/4 -1 cup chopped crystallized ginger
1 cup (packed) brown sugar
1/2 cup vegetable shortening room temperature, or substitute more butter
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild flavored (light) molasses

raw turbinado sugar, or granulated sugar

Preparation

Combine first 7 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Cover 2 cookie sheets with parchment paper, or lightly butter them. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Store cookies in airtight container at room temperature.)

*The easiest way to grate fresh ginger is to freeze it first, then peel, then grate it with a microplane or a box grater using the fine holes.

A Cozy Place by the Fire

This is our beloved cat, Squeaky relaxing by the fire.

Snickerdoodles

Snickerdoodles are one of my very favorite cookies (our guests love them too!) Soft and delicate on the inside, while remaining crisp on the outside. A perfect winter treat! And hey, these delicious cookies are easy to make too!
recipe here
INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.