Gina's Dream

An Environmental Manifesto Wrapped

in a Science-Fiction Romance

 

Now Available as an Audio Book (English)

MERIDA, MEXICO -- Expat, Ria Stone published her first Smashwords fiction eBook, Gina’s Dream in 2013. 

In Gina’s Dream, Kit Brennan, SETA’s (Space Exploration Through Astronomy) Assistant Director, meets an unusual woman at a convention. She claims she is an alien. What is he to believe? What is he to do?

 

Kit’s co-worker sees her as a threat, first to his friend and then to humankind. The co-worker seeks to discover Gina’s secrets and to stop her. 

 

Gina has broken the emissaries’ primary rule by telling Kit who she is. But, she is here to defend her world from a future invasion by humans. As Gina’s safety is threatened, what will she do to defend herself?

 

Caught in the middle between his co-worker’s fears and her defense, Kit has few choices but to let Gina follow her dream.

 

What would you do if you met an alien?

 

Now, You Can Listen to Gina's Story!

 

Find Gina's Dream Audio Book at:

Barnes & Noble--Nook Books
https://www.nookaudiobooks.com/audiobook/1022544/Gina-s-Dream

 
Kobo
https://www.kobo.com/us/en/audiobook/gina-s-dream-2

  

Michael Hardemann narrates Gina's Dream.

 

A Tostado Bowl

They say necessity is the mother of invention.

 

Maybe. When I found myself without any "baked" corn tortillas or toast to make a tostado, a light bulb went off, make a tortilla-less tostado, make it in a bowl. I have avoided Bowl recipes for some reason but this Tortilla-less Tostado recipe works great as a Bowl recipe.

 

While in my Tostado phase, you will see various Tostado recipes and the ingredients will vary slightly.

A Tostado Bowl

 

Pre-preparation:

DIY Sour Cream

In a refrigerator container with a lid,

Add 3 TBspns of cream.

Add 1 TBspn of apple cider vinegar.

Stir cream and vinegar together.

Cover and store in frig for 10-30 minutes. 

 

Tostado Table of layers / Ingredients:
 

"Baked" corn tortilla / tostado (Optional)
1-2 TBspns Frijoles mashed or Canned black beans
1-2 Shakes Garlic powder
1 1/2 TBspns Canned or cooked chicken, diced or 1 Slice of Turkey Lunchmeat, sliced
2 Shakes Onion flakes
1 TBspn Canned Salsa
Black pepper (Optional)
1-3 TBspns Lettuce slivers, Salad, or coleslaw mix, or cabbage slivers

1-3 Avocado slices or guacamole (Optional)
1-2 TBspns Cheese, shredded or grated
1 -2 TBspns DIY Sour cream

 

 

Process:

 

If you don't have a "baked" tortilla, use a bowl.

Add ingredients in the order of the table above.

 

 

Coming Soon! My Interview with Antoinette G. Lane, Author of Guy Williams: Man Behind the Mask

I am excited. I am going to interview Antoinette G. Lane, author of Guy Williams: Man Behind the Mask. Guy Williams was the actor who played Zorro in Walt Disney’s 19050s TV show.

 

When I watched Zorro in 1958, I was too young to understand much about TV production or the profession of acting. I just loved adventure stories. The show, Zorro, was exotic with its late 18th century Spanish-Mexican political setting, horses, sword-fights, and a handsome, masked hero saving the day. 

 

Later in 1965, I recall, I was happy to see Guy Williams on the show, “Lost in Space.” I know I watched the show just because he was in it. 

 

But, as life went on, I forgot about Guy Williams. 

 

Then, I found Zorro reruns on YouTube. Watching those shows brought back wonderful memories, and I wondered, “What happened to Guy Williams?” A few internet searches later I found Ms. Lane’s biography. 

 

What a treasure trove of information and she spent 19 years doing research for the book. 

 

In our interview, Ms. Lane will talk about the art and skills needed to write a biography, and about some of the wonderful experiences she had, as an author, during her years of research and more. 

 

The interview and other materials will be available around April 30, 2014. 

 

For more information on Ms. Lane's book go to: Antoinette G. Lane -- Facebook page

https://www.facebook.com/pages/GUY-Williams-The-Man-Behind-the-Mask/122605604480183

Note: Due to Blogger.com coding changes, this post had to be redone and reposted.

Microwave: Mug O'Frittata

Over time, I shifted from making a Mug dish and eating it straight from the mug to using the recipe as a Toast Topping. Now, I am using various recipes as a Quesadilla filling.

 

Also, over time, I have moved away from frying foods. Plus, I hardly every use salt in my recipes because often many of the ingredients already contain salt.

 

I do attempt to make my recipes GERD-friendly. This can not be labelled GERD-friendly primarily because it contains cheeses.

 

 

Mug O’Frittata 

(Adapted from: Recipe Tin Eats https://www.recipetineats.com/baked-vegetable-frittata/ and WikiCookBook https://en.m.wikibooks.org/wiki/Cookbook:Frittata)

Ingredients:

1 Slice Multigrain toast or “fried” Tortilla*

1 Dab of Olive oil

1 Egg

1 Dollop of Milk (lactose-free)

1-2 Drops Hot sauce

1 Tspn Parsley, dry

S/P to taste

1-2 TBspns Hard or mixed cheeses, grated

1 Slice of Turkey lunchmeat, torn into pieces

2 Heaping TBspns Canned mixed vegetable, drained & rinsed, or frozen mixed vegetables

Mayo (Optional)

Topping: 1 TBspn Canned Mushroom slices / bits, rinsed (Optional)

Garnish: parmesan cheese (Optional)

 

Process:

Add oil to mug, swirl to cover bottom and sides.

Add egg, milk, spices and S/P.

Stir and whip thoroughly.

Add cheese, vegetables and turkey pieces.

Stir and mix well.

Top with mushrooms.

Microwave on high 2 minutes.

Check to make sure all liquids have been cooked off, if not microwave 60secs or more.

Remove and garnish with Parmesan cheese.

Spread some mayo over toast or "fried" quesadilla.

Mash and spread the mixture over toast, or a tortilla and fold (It will be stuffed).

 

 

I did not use the mushrooms, Parmesan cheese, or put mayo on the "fried" quesadilla and it was fabulous and filling.

*Note: I microwaved the tortilla for about 60sec on high to "fry" it. A microwaved tortilla is not as good as a fried tortilla but I am just not frying much these days.

 

To fry a tortilla, put a bit of oil in a skillet and brown the tortilla on both sides and then while still in the skillet fill one side of the tortilla, fold over and cook a bit more. Then remove from skillet to plate.

 

Stovetop: Canned Mushrooms and Mixed Vegetable Soup

I love the Star Trek Cookbook by Ethan Phillips (Neelix from Star Trek Voyager) and William J. Birnes. I have bookmarked several recipes, this is one, Jeri Ryan's Wild Mushroom Soup. But, as you will see, my recipe does not resemble the original recipe.

 

Where I live, many powdered spices absorb moisture and harden. I decided to try and use up my hardened onion and garlic powders in this recipe. I used a bit too much. But, the end result was tasty, not a knock your socks off flavor, but tasty.

 

Most of the time, I never have all the ingredients recipes call for, so, I am usually in “Use What You Have” mode.

 

In this recipe, I did not have fresh mushrooms or potatoes, so I used canned mushrooms and canned mixed vegetables.

I did not add specific measurements, I just eye-balled it.

 

 

Canned Mushrooms and Mixed Vegetable Soup
(Inspired by: Star Trek Cookbook, Jeri Ryan’s Wild Mushroom Soup p30)

 

 

Ingredients:

 

Olive oil

Garlic powder

Onion powder

1-2 Drops Hot sauce

1 14oz Can of Sliced Mushrooms, drained & rinsed

Water

1 vegetable or chicken bouillon cube

1 14oz Can of mixed diced vegetables, drained & rinsed

Process:

 

Note: my skillet is small, a larger skillet would have been better or I could have cooked the mushrooms in the pot, first.

In a skillet, add olive oil, garlic and onion powders, and hot sauce.

Cook at medium heat, stir and cook until ingredients are thoroughly mixed and heated.

Add mushrooms.

Add oil as needed.

Stir and cook ingredients until thoroughly mixed and heated.

In a pot, add 2-6 cups of water.

Add bouillon cube.

Add vegetables.

Add mushroom mixture.

Stir well.

Bring to a boil.

Simmer 20 minutes.

Serve with crackers.

 

 

Microwave: Mug O'Mixed Fruit Bread Pudding (Non-Dairy)

I started out thinking I'd try making different Mug Recipe, then, I switched to thinking about my recipe Mug O'Diana's Bread Pudding which used raisins.

 

I thought, I have raisins. Hmmm, I have apples. I have blueberries. Let's see how this goes.

 

Then, I realized I didn't have any milk, at the moment. Then, I thought, hey, use the crema de coco (Cream of Coconut) which is cream-like. Then, I thought, try using the condensed Horchata. So, here is the result.

Microwave: Mug O'Mixed Fruit Bread Pudding

(Non-Dairy)

 

 

Ingredients:

 

A Dollop of Olive oil

A palmful of Raisins

A palmful of Dried blueberries

1/4 Apple, diced

A Tspn Crema de Coco

A Tspn Horchata

A Dollop Water

A Capful Vanilla flavoring

A Drop of hot sauce

A Grind of Black pepper

1 Slice of Multi-grain bread, torn into small bits

1 Egg

 

 

Process:

 

Add oil to bottom of mug.

Swirl oil around to coat bottom and sides of mug.

Add fruits.

Add Crema de Coco and Horchata.

Add a dollop of water.

Add Vanilla and spices.

Add bread.

Stir and mix ingredients thoroughly until bread has been mixed well with the liquids.

Add egg.

Stir and mix well.

Cover Mug with a saucer.

Microwave 2 minutes on high. Check, if mixture is still too liquidity, microwave another 30-60 seconds.

Note: saucer may pop off as mixture heats and rises.

 

I ate it straight from the mug. It was delightful and surprisingly substantial.

 

Guest Recipe: Butternut Squash Soup

As part of the Guest Recipe Posts, S sent this one.

 

 

Butternut Squash Soup

 

Ingredients:

20 oz Butternut squash, cut up

1 Medium - large onion, chopped 

3 cups Carrots, cut up

3 Tbspns butter (or olive oil)

1 Container of Vegetable broth

Vegetable base

Salt and Pepper, to taste

Topping (Optional): Roasted Pumpkin seeds

 

 

Process:

 

Sauté onion 5 minutes or until soft not brown.

Add carrots, cook another 5-7 minutes.

Add butternut squash.

1 container vegetable broth.

Salt & pepper to taste.

Cook on high until boils then to medium high for about 30 minutes.

Add 2 tablespoons of vegetable base.

After a short cooling (while still hot), mix in blender until smooth.

Add some roasted pumpkin seeds to top before serving. 

 

Note: Vegan if you use olive oil.