Queen Elizabeth II - 1926 - 2022

 

The death of Queen Elizabeth II was an historic event. She reigned as Queen of England and the United Kingdom for 70 years. For many, she's the only British Queen they've known.

British residents and others lined the streets following her casket and stood in line for hours to see the Queen's casket before it was moved to the Westminister Abby for the funeral service.

 

(Note: Map does not show full route.)

These pictures hardly cover the various events and ceremonies over the nine-day funeral following the Queen's casket from Balmoral Castle to London and finally to Windsor Castle.

 

 

 

Among the hundreds of dignitaries and Royal Family members on The Queen's guest list, there were a few surprises, such as The Duchess of York.

Many have noted The Queen demonstrated, in many ways, her desire for her family to heal from its many tragedies. 

 

 

 

While the Queen's funeral was a very public event, it was also a private family event where family tensions were visible on the public stage.

I feel the monarchy will struggle for years to reconstruct its image and importance.

Salmon and Corn Chowder

Salmon and Corn Chowder
(Adapted from Tin Can Cook o129, by Jack Monroe)


Ingredients:

1 14oz Can Diced potatoes, drained
A few Grinds Fresh Black Pepper
1 Chicken bouillon cube
2-3 Cups Water
1 8oz Can corn, drained
1/4 Salmon paste (See fish paste recipe below)
2 TBspns Milk
S/P to taste
2-3 TBspns thawed frozen spinach (optional)

Fish Paste
(Adapted from: https://jackiem.com.au/2015/05/19/how-to-make-fish-paste/)


Ingredients:

1 8oz Can salmon, drained
3+ TBspns of flour
and a bit of water
S/P to taste

 

Process:

Basically, in a bowl, add enough flour and water to the salmon and mix the ingredients thoroughly by hand until it is a smooth thick paste.

 

 

 

 
Salmon and Corn Chowder

Process:

Add potatoes to medium sauce pan.
Add water.
Add grinds of fresh black pepper.
Stir.
Add bouillon cube.
Stir.
Bring to a boil.
Stir to mix bouillon with water.
Reduce to a simmer.
Add corn.
Stir to mix ingredients.
Add fish paste.
Stir until mixture is smooth.
Simmer until potatoes are soft.
Stir.
Simmer for 15 minutes.
Add milk.
Add s/p to taste.
Add spinach (optional)
Simmer for a minute or two.
Serve.

This came out great.

 

 

Mug O'Full English Breakfast

Mug O'Full English Breakfast

(Adapted from Meal in a Mug)

Ingredients:

1 8-10 Oz Mug
1 Tspn Vegetable Oil
A Few Grinds Fresh Black Pepper
Hot Sauce, to taste
1 Tbspn Canned Mushrooms, drained
1/2" Slice of Spam, sliced into 4-6 pieces
3 Heaping Tbspns Canned red beans in tomato sauce or Baked beans
1 Slice Bread

A Dribble of vegetable Oil

A Few Grinds of Black Pepper
1 Egg
1-2 Tbspns Canned Salsa

 

 

Process:

Pre-Preparation:

Make toast, spread a dribble vegetable oil over toast, grind fresh black pepper over toast. Cut in half, on a diagonal.

 

Make poached egg.

See How to poach an egg using a microwave (https://www.wikihow.com/Poach-an-Egg-Using-a-Microwave)

In a mug, add oil, black pepper, hot sauce, Spam, and mushrooms.
Cover.
Microwave on high for 1 minute.
Add beans.
Cover.
Microwave on high for 1-2 minutes.

Serve Spam and bean mixture on a plate.
Top with poached egg.
Add side of salsa and toast.

 

 

Pizza Toast

 Pizza Toast

 

Ingredients:

1 Slice Bread

1 Drizzle Vegetable Oil

A Few Grinds Ground Black Pepper

1 Tbspn DIY Marinara Sauce

1-2 Tbspns Cheese, mozzarella or other cheese, grated, shredded or slivers or crumbled

Optional toppings: diced ham, or chicken, or Spam, diced bell pepper, pineapple chunks, or sliced olives

 

 

Process:

Toast slice of bread.

Remove.

Drizzle vegetable oil over toast.

Add black pepper.

Spread marinara sauce over toast.

Cover top with the cheese.

Add topping of choice (optional)

Place toast on a piece of aluminum.

Place piece of aluminum with toast on a toaster oven tray.

Bake in oven / toaster oven until cheese has melted.

 

DIY Marinara Sauce

DIY Marinara Sauce

(Adapted from: https://www.budgetbytes.com/homemade-marinara/)

 

I originally made this sauce for a Chicken Cacciatore recipe.

 

Later, I used it, again, for Pizza Toast.

 

I found it amazingly tasty.

 

Ingredients:

 

1-2 Dabs Vegetable oil

1 Tspn Black Pepper & Garlic Powder

1 Tblspn Onion Flakes

3 TBspns Salsa

3 Strong squirts of Ketchup

DIY Mixed Italian Herbs (1/2 Tspn Basil, thyme, rosemary, parsley, and 2 shakes of oregano powder)

1 Capful Hot Sauce

 

 

Process:

Put oil in pot.

Add onion flakes and black pepper & garlic.

Heat on high on hotplate for 1-2 minutes.

Add salsa, ketchup, herbs and hot sauce.

Stir and mix well.

Lower temperature to a simmer.

Simmer for 1-3 minutes.

Remove pot from hotplate.

Mug O'Frittata with Chorizo

I have gained a lot of confidence in some areas of cooking.

 

Mug meals are one of my favorite types of recipes.

 

Now, when I see a recipe that appeals to me, I consider mugifying the recipe.

 

It works.

 

So, here is my Mug version of an Egg Frittata Recipe.

 

Mug O’Frittata with Chorizo
(Adapted from: Egg Frittata Recipe | Incredible Egg)

 

Sadly, Incredible Egg did not keep the recipe ingredients online.


2-Step Process

Step 1

A dab of Vegetable oil
1 Chorizo, quarter-sized portion
1 Tblspn Onion Flakes
1 Tspn Garlic and Black Pepper powders
1-2 Drops Hot Sauce

Add oil, chorizo, spices into mug.
Stir well.
Microwave on high for 15 seconds.
Remove.
 

Step 2
1 egg
1 Tspn Canned Salsa, drained
1 Tspn Canned Mushroom Pieces, drained
1 Tspn Canned Mixed Vegetables, drained
1-2 TBspns Milk
1 Tspn Lime Juice
1 Tspn Mozzarella Cheese, shredded

 

Toast is optional.

 

Break egg into mug.

Add salsa, mushrooms, vegetables, milk, lime juice, and cheese to mug.
Stir and whip well.
Cover mug.
Microwave on high for 2 minutes.

 

September 2022 Update on Ria Stone Blog

It's been a while since I've made a post on my blog.

When I started "eBooks & More by Ria Stone" blog it was part of my adventure as a self-published author. It evolved as I published four books over nine years. Included in that time frame, Gina's Dream was translated into Spanish and later made into an audio-book.

Along the way, I helped a friend self-publish her cookbook, and edited and published a Smashwords Forum Writers Anthology.

All the while, I was trying to learn how to cook budget recipes and blogged about my experiences in the kitchen.

I peaked out on finding new recipes, I thought I could handle. I settled into a routine of Toast Toppings, Mug meals, and a variety of simple meals.

The whole 'learn to cook' experience was fun. I expanded my healthy meal options, and met many cookbook bloggers and authors I admire like Jack Monroe, Beth Moncel, and Beryl Shereshewsky, who make easy budget recipes for all of us.

I still feel like an alien in the kitchen. After having many disasters, I learned to salvage some of the meals and make do. But, disasters still happen. Each recipe, familiar or new, strikes fear in my heart.

While researching tons of recipes, I dove into various food topics like sustainability and food waste. Plus, I collected several old eCookbooks.

Earlier this year, I reduced my efforts in promoting my published works. When I get back into promotion, it will be more focused. 

I recommend the self-publishing process for anyone who has a viable idea for a book. The process is a learning experience. You will need to learn how to use various software programs and formatting requirements for various eBook and POD publishers, as well as getting ISBN numbers, and listing your book with Bowkers and the copyright office in your country.

Plus, you'll need a web presence. A blog is the easiest way to have a web presence, but for commercial purchases of your work, you need a website.

Don't expect to make money. Most writers don't make a living from their work. Join a terra-firma or online writers group to get a better idea of how published authors manage their work.

I enjoyed meeting lots of people online from all over the world.

I will pop up now and then with a post as I reevaluate where I want my blog to go.

My best to you all.

See you later.