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So now that I am no longer judging cracked flash, I get to enter again. That means a fresh wave of stories posted here, since in order to enter my favorite, prize-less weekly contest, I make my stories “published” by posting them in the comments section that anyone can see, which means no lit mag will publish them, so you, my readers, get to enjoy them for free!
By Sara Codair
“I don’t want to be worshiped–I want to terrify!” Prince Corvinstin flipped the table, spilling wine, gravy and meat on his counselors.
“That is not wise.” Dr. Banfiend wiped dripping gravy off of his robe. “Fear breeds rebellion. Worshipers are less likely to start an uprising.
Prince Corvinstin threw his knife across the table. Fortunately for Dr. Banfiend, the prince had terrible aim.
“I’ve been serving your family for seventy years, young Dale, and I will not tolerate your violence.”
“Yes,” laughed Prince Corvinstin. “You’ve been serving, as you will continue to do. Now tell me, how can I scare the foul farmers into submission?”
The counselors exchange looks, nodding at Dr. Banfiend. “Your great-grandfather also preferred fear. He had a mechanical dragon that he would fly over the villages, torching the ones those that refused to pay taxes.
Prince Corvinstin grinned. “That sounds horrifically delightful. Show me this dragon.”
“As you wish.” Banfiend lead the young prince to the castle’s deepest dungeon.
“It is through there,” he said pointing to a massive black door.
Prince Corvinstin took out his master key and opened it. Dr. Banfiend shoved him in and slammed the door shut behind him. He locked it, then leaned his back against the cold steel. He listened to heavy foot steps, the prince wailing in disbelief then screaming like a little girl, and finally, the sizzling of burning flesh.
When the door became too hot, Dr. Banfiend climbed back up stairs. He was exhausted when he got back to the dining room, but pleased that his brethren had reset the table, replaced the fallen food and refilled the wine decanters.
“Now that one was a disappointment.” He sat down and poured himself a glass of wine. “Does anyone know where his little brother was last seen?”
If you enjoy my fiction, consider supporting me and other writers by buying one of the anthologies I am going to be published in. The first one, 100 Voices, can be pre-ordered at bit.ly/100VoicesV1. Don’t forget to use the coupon code 100V86 save 10% and give me credit for the sale. Thank you!
Also – check out the story I just had published on The Flash Fiction Press: http://www.theflashfictionpress.org/2016/08/25/carpenter-demon-hunter-father/
©2016 Sara Codair
As you may know from my previous posts, in-between writing, gardening and preparing for the up coming semester, I have been on the hunt for the perfect white wine butter sauce. After trying and tweaking many different recipes, I have come up with just the right one. It started out with the the recipe for “Chicken in Buttered White Wine Pan Sauce” from Framed Cooks. Each time I made it, I changed a few things to make it better fit my tastes until I came up with the recipe listed below.
- ½ pound of chicken (tenders or thin cut breasts)
- ¾ cups sweet white wine (Niagara, Petit Amis or Pinot Grigio work well)
- 1 cup chicken broth from bullion cube (or homemade stock or box stock)
- half of a bell pepper (any color)
- 1 shallot
- half a zucchini
- Olive oil
- Lemon juice
- Coat the pan with 1 tbs of olive oil. Melt one table spoon of butter in the olive oil and swirl it together.
- Cook the chicken all the way through (165 degrees F) then remove and set aside.
- Add the shallot and the pepper. Sauté until they starting to get tender. Add zucchini and sauté until both the zucchini and peppers are tender.
- Add ¾ cups of white wine.
- Simmer until reduced to a few tablespoons (coating the pan but not too deep and starting to thicken just a tiny but). While its in the process of reducing, dissolve the chicken bullion cube in 1 cup of boiling water.
- Add chicken broth
- Simmer for five minutes
- Add 4 tablespoons of butter cut into little squares or rectangles
- Start the water for pasta.
- Stir until the butter is melted.
- Sprinkle in parsley and salt.
- Add two squirts of lemon juice.
- Add Chick back in and keep it on low, occasionally stirring and flipping the chicken so it gets all coated in the sauce.
- When the pasta is done, the mean is ready. Pour sauce and veggies over the pasta.
One last note: When I can, I try to use local products to make this. This time around, the wine, shallots and zucchini where the only local ingredients. However, now that I’m part of a meat share, I’ll be cooking with local meats, and hopefully, my bell peppers will hurry up and get ripe now that it is august.
So the anthology I posted about yesterday just announced they were changing their cover and I’m glad. The new cover is much better, showcasing tiny drops making big ripples in liquid text, much like the way each tiny story contained in this volume can impact the reader.
Okay, the metaphor might be a little cliche, but the cover is pretty cool, and so is the story I’ve included, which features a shy girl who wears super hero costumes to school, and a boy who is rocking some epic Pickachu ears.
This link will take you to the pre-order page: bit.ly/100VoicesV1
This code will save you 10%: 100V86
They have a really interesting line up of authors. I’m curious to see what the other stories are like.
One of the first anthologies I had a story accepted to is finally available for pre-order. I am very excited to see my story in print for the first time. You can pre-order at this link:
And make sure you enter my discount code, 100V86, to save 10%!
Authors are being paid with a commission style royalty, so not only does using my code save you money, but gives me a portion of the sale.
So please check it out – not only does it contain my story, “Costume Connection,” but it has 99 other short works as well.
Thank you for your support!
I woke up in the mood to write, but I had to go back to the dentist. When I got back, I had lost my motivation. So I decided writing could wait until later, and for now, I would break out the camera and take the time to get some good photos of Goose in honor of black cat appreciation day. Enjoy the cuteness!
One of the cutest blogs I read, Katzenworld, does a weekly post called Tummy Rub Tuesday where they showcase photos submitted by their readers. These photos generally feature cats being cute and exposing their furry tummies. The photos are generally followed by comments proclaiming the cuteness of said cats (I am often one of these commentators).
The images of fluffy cuteness just make me want to go find my own kitty (Goose) and rub his tummy. Unfortunately, Goose rarely tolerates more than one stroke across is tummy. I often think he lays on his back, tummy exposed, just so I will attempt to rub it and get bit. Its like some kind of human trap.
“I want to bite the human. I’ll look cute. Here comes the human. She’s rubbing my tummy. Chomp! Yum, human flesh!”
Okay, maybe he’s not that sinister…
He is super cute though, especially when him and the puppy are snuggling. Thankfully, the puppy really likes getting his tummy rubbed, so when I’m baby sitting him, I don’t fall for Goose’s traps all that often. Although, the puppy does like to try and lick Goose’s stomach, which usually results in his nose getting kicked.
Anyways, I’ll stop ranting now and get to the main purpose of this post: cute pictures!
In the two photos on the kitchen floor, the dark spot on the brown rug is Goose, mirroring Link’s tummy up pose. Goose, being a black cat, is very good at not showing up well on camera.
And if you want to see more cute tummies, check out Katzenworld’s Tummy Rub Tuesday:
It’s time for me to get back to revising that novel…