The Knife of Narcissus part 7 releases next Monday. It’s been a busy two weeks here at the imperial villa (well, the very small house with big aspirations), so there hasn’t been a chance for many updates here on the site. But look for more this weekend.
The penultimate episode is on sale today at all the usual places!
3 Chicks After Dark has the first review up, I think. I haven’t read it yet!
I was hoping to have a guest post over on at Sinfully Sexy Book Reviews today, but personal matters got in the way of it, drat. There’s still a giveaway, though!
The Knife of Narcissus part 6 releases next Monday and will be available at all the usual places. Once again there will be a guest post, review, and giveaway at Sinfully Sexy Book Reviews.
This installment’s guest post is on Roman Emperors—the crazy kind. (Yes, there were non-crazy ones, too, but it was hard to find them in the crowd of complete nutters.)
5 days to the release of The Knife of Narcissus 6!
I’m pretty excited about this part of the serial and where it takes our heroes in their long summer journey (and let’s not forget the heroines).
Stand by for information about giveaways and guest posts!
(could be spoilery if you haven’t read through part 5):
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And once again there’s a guest post, review, and giveaway at Sinfully Sexy Book Reviews. This installment’s guest post is on dubious consent, non-con, and writing about slaves in the series.
There’s still a day (and 6 hours) left to enter the giveaway raffle over at Sinfully Sexy Book Reviews!
The sauce: crush celery seed, oregano, mint, ginger, coriander, raisins, honey, vinegar, oil, wine. And…this one is going to take 280.
The rest: In a clay baking dish put down layers of bread, cooked chicken breasts, pine nuts, diced onion, sharp cheese, sauce. Cover & bake.
For 6 boneless (raw) chicken breasts I used:
- 2 tsp celery seeds
- 6 tsp oregano
- 3 TBSP mint (you may prefer less, but I like to go heavy on the mint)
- 2 tsp coriander
- 1-1/2 tsp ginger
- 1 cup raisins
- 4 tsp honey
- 4 tsp vinegar
- 4 tsp white cooking wine
- more white cooking wine, because the bottle was right there
- 2 cups pine nuts (in my opinion, you can’t have too much, for this recipe)
- 3 rolls of bread with sturdy crust (I used par-baked rolls), sliced lengthwise in thirds
- 8 thick slices of sharp cheddar (enough to cover the chicken on each layer)
- 5 chopped shallots
- pepper for garnish, if desired
- surprisingly, no fermented fish sauce
- I forgot the olive oil…probably because it was two in the morning…
Pound together the first six ingredients with the honey, vinegar, and wine. I layered the bread, chicken, sauce, shallots, and pine nuts (two layers fit the pot nicely) and cooked in a lidded Romertopf—soaked in water while I was at work, then placed in a cold oven, temperature set to 450F, and baked for about an hour and a quarter. An hour would probably have been enough, but I’m paranoid about cooking chicken thoroughly. After removing it from the oven, I let it sit in the clay baker for another 15 minutes.
Stray observation: I probably should have saved some of the sauce to pour (before cooking) over the top layer of bread, which came out crusty. Another alternative would be to cube the top layer of bread like stuffing (which is essentially what the other layers become). A variant on the recipe calls for layers of cucumbers as well and chilling the casserole and serving it jellied, which is a very different effect. Also one hard that’s to create if you don’t have snow handy in your ancient kitchen.