FARREL OR EUGENE ?

Many of you have emailed or posted messages urging me to hurry up and write Book Three. I am working on it now, but I would like input from those of you who have read Books I and II of the series, In Those First Bright Days of Elvis and In Those Dazzling Days of Elvis.

Here’s the question: Which fellow do you want Julie to end up with at the end of the series, Farrel, the love of her life and father of her child, and headed for the university, if he can earn the money; or Eugene, a Dilbert who eventually divests himself of that degrading label and turns into a fine young man, also headed for college, which will be financed by his parents? Or maybe you don’t want Julie to end up with either of these guys.

Please leave your choice on my blog, along with your reasons why.

The picture was taken at the launch party for “Dazzling,” given by the fantastic children’s bookstore, The Blue Marble, in Ft. Thomas, KY.

Other news: “Dazzling” is doing great! After you read it, I would greatly appreciate your posting a review on Amazon, Goodreads, and/or Bookbub.

This month’s featured recipe is for one of my favorite soups:

CHUNKY GAZPACHO WITH CORNMEAL CROUTONS

2 garlic buds, peeled

1 small bell pepper (can use jalapeno)

8 scallion tops

2 celery stalks

4 tomatoes

4 cups V-8 or tomato juice

2 medium cucumbers

¼ cup lemon juice

2 tsp. salt

½ tsp. black pepper

Cut scallions and celery into 1” pieces

Quarter and seed tomatoes and bell pepper.

Peel cucumber, cut in half lengthwise, remove seeds and cut to fit vertically into the feed tube of a food processor.

In food processor, process garlic until finely chopped.

Add pepper, scallion, and celery and process to a medium chop.

Place mixture in large bowl.

Pulse/chop ½ the tomatoes until coarsely chopped. Add to bowl. Puree remaining tomatoes until smooth. With processor running, pour in ½ cup of V-8 or tomato juice. Add to bowl with remaining juice and salt.

Using ¼” slicing disc, stand cucumber pieces upright in feeding tube and slice. Add to bowl, along with lemon juice, salt, and black pepper. Stir to mix. Cover and chill before serving.

Croutons:

Oil for frying

1/2 tube (9 ounces) store-bought, pre-cooked polenta, cut into 1/2-inch cubes

3 tablespoons grated Parmesan

Heat oil to 375 degrees F. Cook polenta cubes, stirring occasionally, until they are a golden brown. Drain on paper towels and sprinkle with Parmesan cheese.

To serve: Ladle the gazpacho into 4 soup bowls and top with the polenta croutons.