Ryann Watters and the King's Sword by Eric Reinhold

Fantasy Fiction for Kids Introduces Spiritual Warfare

"Ryann Watters and the King's Sword" describes incredible exploits and adventures of three small town kids who suddenly found their selves experiencing fantasies they had previously lived out only through adventure books. Eric Reinhold's imagination is creative and contagious. I found myself immersed in a world of fantasy, entertainment, and in facing spiritual warfare head-on.

In the quiet town of Mount Dora, Florida two angels make late night visits. Ryann Watters receives a visit from the angel Gabriel and is charged with finding the King's Sword. Gabriel provided Ryann with a ring, a staff, and a horn to help him in his quest. The same night Drake Dunfellow was visited by a dark winged evil angel Ekron. Drake was enlisted to stop the forces who are trying to bind Ekron.

Ryann relates his story of Gabriel's visit with his friends Terrel and Liddy. Later the same day Ryann discovers that the unique powers of the ring direct him to the entrance of a portal that allowed him enter the land of Aeliana, the first stop in his quest to find the King's Sword.

In a later visit to Aeliana, Ryann and his friends are met with the forces of evil. The conflict that followed provided non stop action and suspense as the combat heightened into a battle of spiritual warfare.

Eric interweaves the story with inspiration and motivation for the young reader to develop important character traits of integrity, accountability, discipline, perseverance, leadership, commitment and respect.

The illustrations and the cover design by Corey Wolf add to the anticipation of the world of Aeliana and the quaint town of Mount Dora.

"Ryann Watters and the King's Sword" is written with kids nine to twelve years old in mind. It is also an excellent choice for family time read aloud sharing. This is highly imaginative, quality entertainment. I am looking forward to the next book in this exciting trilogy.

Creation House, 978-1599792880

As Reviewed for Midwest Book Review

A Classic Salad Recipe That Even Your Kids Will Love

Summer is a time to relax. Many people enjoy jetting off to the beach, enjoying long afternoons in the warm waters and the cool white sands. However, not everyone can afford that luxury.  Yet, even if you're stuck in the cement jungle, there are still ways to bring the beach to you. An open air dinner party, with a seafood feast is the perfect way to conjure long summer days amidst the surf and waves.

A good way to start out the night is with Alaskan Shrimp Louie. This is a classic seafood salad that makes use of Alaska's fresh and succulent shrimp.  It's also really simple and easy to make; it works well as a starter course or for lunch. Remember, the finer the shrimp, the better the salad, so make it Alaskan.

The ingredients you will need to gather are: 2 pounds of cleaned Alaskan shrimp, shelled, deveined and chilled, about half a cup of chopped green onions, some chili sauce, finely chopped parsley, cayenne pepper, tomatoes, quartered, sliced boil eggs (these can be omitted),  mayonnaise, heavy cream, a head of lettuce, chopped or shredded.

In a medium sized bowl, mix together the green onions, mayo, chili sauce, and cayenne pepper. Next, stir in the parsley and sprinkle on salt and pepper to taste. Add the cream and fold in gently. Arrange the lettuce on a serving dish or on individual plates. Place the shrimp on the plates and spoon on the dressing. Garnish with eggs, tomatoes and lemon wedges.

Shrimp Louie, or Alaskan shrimp Louie in this case, is said to have originated somewhere on the West Coast, perhaps in Seattle or San Francisco. It generally consists of crab or shrimp, lettuce, hard boiled egg and pink Louie dressing.

A modern twist on the Alaska shrimp Louie favors adding a little more spice. Some alternatives include adding Dijon mustard and fresh lemon juice to the dressing. Additionally, avocados and baby greens can easily replace the lettuce and hard boiled eggs. However you decide to make your shrimp Louie, don't forget to use Alaskan shrimp.

Give it a try for your next summer dinner party.

Crepes Suzette - A Classic Dessert Fit For a King and Today's Home Chef

No food is quite so debonair
Nor so imbedded with savoir-faire.
It goes with pearls 'round swan-like necks,
With limousine, five-figure checks.
It matches coats of mink and sable,
And priceless silver on the table.

(From Gourmet Magazine, 1943)

There are many famous desserts in the world but how many have inspired such a charming poem? Only crepes suzette - that reputedly serendipitous combination of oranges, ignited brandy and thin pancakes.

Such a tribute is befitting a dessert whose origins are still shrouded in mystery. The story behind the creation of crepes suzette is still disputed and there are parts of it that do indeed defy reality. As the popular story goes, in 1895, fifteen-year old kitchen apprentice Henry Charpentier accidentally ignited a dish of cordials intended as a sauce for orange-infused pancakes. As guests awaited, Charpentier impulsively decided to serve the boiling sauce over the pancakes. Fortunately, he tasted it first: "This is the most delicious melody of sweet flavors... The accident of the flame was precisely what was needed to bring all those various instruments into one harmony of taste."

The future Edward VII of England, a notorious gourmand and described by Charpentier as the "world's most perfect gentleman" happened to be among the guests that night. According to Charpentier, he was so impressed with the sauce that he took great care to consume every drop. He rewarded the young man's efforts with the gift of a jeweled ring and panama hat. He also asked that it be named in honor of one of the evening's dinner guests, a lady companion known only to history as the elusive "Suzette."

While ceding credit to Charpentier for introducing the dessert and its signature flames to America, other experts cite French chef Jean Redoux as the original creator. Redoux allegedly created it much earlier, in 1667, for Suzette, the Princess of Carignan.

However this dessert came to be, its permanent place in the world's dessert hall of fame is not a matter of dispute. Its delectable taste and show-stopping presentation will forever ensure its popularity. In America, the dessert reached the pinnacle of popularity in the middle of the last century, when it became the dinner finale of choice to socialites and housewives alike.

As with any timeless recipe, crepes suzette has inspired a host of variations. For the sauce, Charpentier used vanilla-infused sugar and fresh oranges, Julia Child used just an orange-infused butter, and Tyler Florence adds tasty and eye-appealing kumquats.

The crepes themselves have also been subject to a redo. Modern chefs have created souffleed versions that are served with a sauce of rum and orange liqueur. And although the flaming technique is no longer deemed essential for the flavor, it, too, has been taken to new dramatic heights recently through the occasional addition of sparklers to the final dish.

The preparation of crepes suzette at home has naturally gone the way of the elegant dinner party, which has been on the decline for years. Today it is more common on the menus of exclusive restaurants. However with its simplicity and spare ingredients, there's an argument that a revival is overdue. In today's fast-paced world, a no-bake dessert such as crepes suzette might easily find its place in the casual entertaining world where party guests simply gather in the kitchen to watch the chef, who is more often also the host. After all, as the poem tells us:

And yet, withal its rich appeal,
So fitting for a prince's meal
The fact remains--and what a shame!--It's only
Pancakes set aflame.

Crab Lasagna - A Delectable Twist to an Italian Classic

Most everyone remembers spending some time at a family member's house eating a big meal with the whole clan. For me, it was always a wonderful time to catch up and eat to my hearts content. Grammy would have something good going on the stove, and I always found myself smiling with a full stomach afterward. Every once in a while though I would be surprised to see a different set of hands preparing the meal. Grandpa liked to mix it up and don the apron at times - making Grammy's night relaxed and filling ours with new and different delights. One of his calling cards was taking an entree we all enjoyed and adding something unexpected. I can't remember a time it didn't turn out well. This is one of my favorite examples of his handiwork.

Two things that are great apart, and fantastic together. Crab Lasagna.

INGREDIENT LIST

(2) 12 oz packages of lasagna

1 lb of King Crab, Flaked

(1) 4oz can of dried or diced mushrooms, drained

2 tbs butter

1/4 cup chopped onion

1 minced garlic clove

4 cans tomato sauce

1 can tomato paste

1 tsp minced parsley (double if fresh)

1/2 tsp dill weed

1/2 tsp oregano

1/8 tsp basil

1 large tub sour cream

1 ball mozzarella cheese, grated

1lb Sharp cheddar, grated

salt

olive oil

grated Parmesan cheese

PREPARATION

Saute onion, garlic, & mushrooms in the butter until golden brown. Stir in tomato sauce and paste. Add spices, and simmer for 30 minutes, stirring occasionally.

Now add crab and simmer for another 15 minutes until sauce has thickened.

Meanwhile, cook the lasagna at a gentle boil (adding 2tbs olive oil and 1 tbsp salt as desired) for about 15 minutes. Test for readiness by poking a suspended noodle with a fork. If it goes through easily, they are likely done.

Remove the noodles from the heat and wash thoroughly under cold water. Layer the bottom of a pan (9x13 is a good size) with enough sauce to wet it down, then lay the lasagna length-wise to cover the bottom completely. Cover the noodles with sauce. Next, sprinkle them with each cheese and shake on the Parmesan. Then spot on the sour cream and smooth out the whole layer. Place the next layer of noodles perpendicular to the first and repeat the process until you run out of pan or material. Make sure to sprinkle the last layer with Parmesan.

Bake at 350 for 30 minutes. Let stand after cooking for 15 minutes. Cut into squares and serve!