Razzle-Dazzle

RAZZLE DAZZLE

If you saw the stage production or the movie, Chicago, you know the title of this blog post is the title of a song from that show. Elvis razzle-dazzled the world with his golden voice. That is partly why I chose the title of my next book, IN THOSE DAZZLING DAYS OF ELVIS. The book picks up soon after where IN THOSE FIRST BRIGHT DAYS OF ELVIS left off, in February of 1957, the year when Elvis skyrocketed to the top and began his days of dazzling the world.

Although Elvis is going through one of the most thrilling times of his life in the book, our heroine, Julie, is moving through troubled waters. In those days, attitudes and mores presented in the book prevailed and women who strayed from conventional, accepted behavior were repressed and disciplined, (if they got caught). Lots of people strayed, but most got away unscathed. Those who didn’t had an enormous burden to bear for the remainder of their lives. I did a great deal of research in the process of putting together Books II and III, and was appalled at what I found out was going on while I was cavorting through teenage life, carefree and happy, and having a wonderful time with likewise innocent friends during those years when our country was possibly at its best.

I hope you will leave a comment for me both now and after you read the book. I would love to hear your thoughts.

Remember, you can pre-order Book II, In Those Dazzling Days of Elvis, from www.Pen-L.com/InThoseDazzlingDays.html

The talented writer, Alicia Dean, has posted an interview with me on her website. Check it out at: www.aliciadean.com/tag/elvis

Meanwhile, if you want to “razzle-dazzle” your guests, serve them Great Grandma Neeley’s Champion Peach Cobbler for dessert.  See recipe below!

Josephine

CHAMPION PEACH COBBLER

Crust:

1 cup flour

½ tsp. salt

1/3 cup shortening (coconut oil)

4 TBSP milk

Mix together and chill. Roll out on floured surface and cut into strips.

Filling:

8 or 9 peaches

½ cup water

1 ½ cups sugar

¼ tsp. cinnamon

Pinch salt

2 TBSP flour mixed with

1 stick melted butter

Cook peaches with water until tender. Add sugar, flour, salt, and butter. Pour half of mixture into baking dish. Strip with pie crust. Run under broiler a few minutes till light brown. Remove from oven and add rest of peach mixture. Strip with remaining crust. Bake at 350 for 40-45 minutes. Serve with vanilla ice cream. Makes 8-10 servings.