I'm looking for something that makes everyone happy (not easy with a family of 5) and at the same time doesn't require hours slaving over a hot stove.

These mixed kebabs are easy to make, taste great on the grill and are perfect for me when that writing deadline looms and makes it hard for me to drag myself away from the keyboard!

*This recipe says it serves 4 – but it doesn't if you're feeding teenage boys! Adjust the portions accordingly!

Mixed Kebabs

12 Large shrimp, peeled and deveined, 1/3 pound boneless, skinless chicken breasts cut in 1/2 inch cubes, 1/3 pound sirloin steak cut into 1/2 inch chunks.

Put the meat in a ziplock bag with your choice of marinade for at least an hour (in the refrigerator)

Load up the kebabs on skewers and grill!

Italian Marinade:

2 tsp balsamic vinegar, 1 tsp dried oregano, 1 tsp bottled minced garlic or 2 medium cloves, minced and 1 tsp olive oil

Tex-Mex Marinade:

2 tsp lime juice, 1 tsp bottled minced garlic or 2 medium cloves, minced, 1 tsp vegetable oil and 1/2 tsp garlic powder.

Asian Marinade:

2 tsp light soy sauce, 1 tsp bottled garlic or 2 medium cloves, minced, 1 tsp vegetable oil and 1/2 tsp toasted sesame oil.

Happy eating!

Debora

Debora writes romance - all types of romance! Her tastes vary from the paranormal to romantic comedy and everything in between. Believing variety is the spice of life, her website changes frequently to appease her creative spirit! She freely admits to being a caffeine and chocolate addict and loves to talk about romance writing with anyone who'll listen. Her latest release, A Knight in Her Arms, was released August 3rd. Visit her website for me details!

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I don’t want to say I’m not thankful for my family, you understand. It’s just…well. First of all, there are SO many of them. Three sisters, one brother, spouses, children, and then–the children’s children. And in the midst of ALL these people, I’m viewed as the Unemployed, Lacking Direction, Living in Near Poverty, Clueless, Pathetic and Wasting Her Time and Her Talent (When We All Know She Should Be Writing Children’s Books) Let’s-Tell-Her-How-She-Needs-to-Run-Her-Life one of the family.

Yes. I’m the family loser.

Except, I’m also the only one in the family who’s currently overweight (therefore, I only lose in the wrong parts of my life). Oh. Joy. Those not telling me how to run my life will be watching how I load my plate. That means I won’t be able to eat any of the foods made in the time-honor Thanksgiving tradition of butter, cream, bring on the fat and calories. So I’ll be eating…salad.

Now you’re probably wondering what the heck has this whiney stuff got to do with writing? I don’t know about you, but I always find that mining my personal muck is good for character building. Who doesn’t have angst? Knowing that a character has worries just like you (the reader) makes them more likeable. The trick is–you (the writer) can’t let them whine too much. Let them persevere beyond what they’re whining about. And for a really satisfying ending, let them win out over the angst.

In my case, that would be to make $1,000,000 from one of my romances and invite my family over for a Thanksgiving meal where I only serve salad and tell them what they should do with their lives. Oooooh. Satisfying.

And how does this tie in to the “Thankful Theme”? Easy. And I’m sure anyone reading this will agree. I’m thankful Thanksgiving only happens once a year!

Cyn

Cynthia Selwyn (aka C.D. Yates) is the trapped-at-home mom of three and wife of one. When she's not hanging around with her Critters, she's editing for one of several e-publishers, writing erotica for Breathless Press or trying to get her characters (and her four-year-old) to behave.

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I’m still not exactly sure what that term means, but I was told that’s what I am. You see, I like to cook. And EAT. A lot.

Today, I’m in the process of cooking dinner (at 2 in the afternoon) because I’m making something that requires a bit of time, but is oh, so good. What is it? Parsnip Puree.

Hey! Ouch! Who threw the shoe?

I’m serious. Parsnip Puree is delicious. And ten times better for you than mashed potatoes. Okay, actually I’m not too sure of last statement, but it’s definitely less fattening. And tastier, too.

So here’s the recipe (courtesy of chef Sara Moulton–who got it from Julia Child) Use it in place of mashed potatoes.

Parsnip Puree:

2 lbs parsnips -peeled and sliced

salt to taste

2 TBsp butter

fresh ground pepper

Place parsnips in pot with cold water to cover. Bring to boil over high heat. Reduce heat to med-high and simmer until tender (25 or 30 min). Drain and reserve cooking liquid.
Set parsnips aside and return liquid to pan and boil over high heat. Boil until liquid is reduced to 3/4 cup.
Return parsnips to pan and add butter.
Working in batches, empty contents into a food processor and puree until smooth. Season with salt and pepper.

YUM! And you’re adding an extra vegetable to your diet.

Jennifer

Jennifer fancies herself a more prolific writer than she really is and has an unnatural tendency to use words like "fancies" and "prolific" when describing herself. Please feel free to check out her ebook, The Role of a Lifetime from Samhain Publishing and her recent Avalon romance Georgie on His Mind--where she promises she didn't use either of those words in her stories.

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