A Better Day!

Yesterday was a little blue for me but today is a new day and with it brings new chances. Why was I blue? I got my very first rejection yesterday from the other house, not Red Sage, that I'd submitted to. It was a generic/form rejection but considering the size of the house and the number of submissions they receive, I know they don't have time to tell me where I went wrong. I already have several different theories on what I could have done better. What I'll do better next time.

The bottom line is that it's a temporary disappointment. A momentary loss.

Conveniently I've never been the sort to dwell on that sort of thing or linger for long. It's a waste of time really. You just move on.

Hey, I got past their first screening reviewer, right? That was really more than I expected the first time out. Next time, the next submission, might be the one. And if not I'll just try again because I'm willing to work hard for what I want -- and I do it the right away.

And I still have the full in at Red Sage. Even if that turns out the same way, look how the first round with the first two manuscripts went. Wonderfully, that's what. Good enough for me for a start.

Notice I said a start. ;)

Despite the news, I was able to write 1400 words last night on my latest project.

Today is a better day.

So what's for dinner?

How about something good for a Thursday. Another favorite of mine.

Beef Tamales Recipe

Ingredients:
4 pounds of beef stew meat (cut in 1/4 inch pieces)
1 teaspoon oregano
1/2 teaspoon garlic powder
2 medium onions, chopped
2 cups raisons
2 cups water
4 boullion cubes
2 cans pitted ripe olives
1/2 jar Gebhardt chili powder - about
4 ouncescorn husksmaiz

Directions:
In a large dutch pan, brown stew meat in a little oil, salt and pepper. Add oregano and garlic powder, onions, raisons, boullion cubes, water and olives. Cover and simmer until tender - about 1 hour. Add Gebhardt chili powder. Wash corn husks and set aside to dry. Once the tamale filling above is prepared, add warm water or broth to a bowl maiz to form a paste. Place a corn husk in the palm of your hand and spread enough of maiz paste over the husk to form a shell for the filling that you will spoon into the middle. After spooning the filling into the maiz shell, fold the shell over to seal the filling inside. Place the tamale folded side down in a pan capable of steaming the tamales without allowing them to rest in water. When the pan is full steam the tamales for 25-30 minutes or until they have heated through thoroughly.

More tomorrow!

Lauren

Today is writing ... cooking!

I admit, I've been stuck on current story in the last two days - maybe that just means that I don't know what I'm doing, yeah? lol This is another paranormal story but a lot different from my first two anyway. I'm still waiting to hear if anyone wants the first two. We'll see what happens. I've got submissions in at two of my favorite houses and that I haven't heard them laughing yet warms my heart. lol

So I decided to cook a nice supper because really I enjoy cooking all kinds of things and always have. Tonight I made Pollo A Las Rajas - a favorite of mine. The recipe is from the San Angel Inn restaurants but in case you'd like to try it, here it is. Hope you like it. ;)

Pollo A Las Rajas

Yield: 4 servings.

4 chicken breast halves
1 cup of chorizo, casing removed and diced
1 large red bell pepper
1 large Spanish onion
1 large poblano chili
1 garlic clove, chopped
1/4 teaspoon ground black pepper
5 tablespoons vegetable oil
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1/2 cup half-and-half cream

1. Season the chicken breast halves with garlic, salt, and black pepper. Place the chicken breast halves in a roasting pan and bake in the oven at 350 for 20 minutes or until cooked.

2. In a saucepan heat 2 tablespoons of oil and lightly sauté poblano pepper until skin starts separating. Peel skin from poblano pepper. Make a slit and remove all the seeds. Slice onion, bell pepper, and poblano pepper into strips.

3. In a heavy skillet heat remaining 3 tablespoons of oil and add chorizo, garlic, onion, and peppers. Cook over medium high heat stirring occasionally until onions and peppers are soft.

4. Add sour cream, half-and-half, black pepper and salt and simmer for three minutes.

5. On ovenproof serving dishes, place 3/4 cup of vegetable mixture. Top with roasted chicken breast. Sprinkle 1/4 cup Monterey Jack cheese on each serving plate. Broil until cheese melts and turns golden. Serve.

Happy Tuesday! Hasta mañana!

Lauren