The Writing Process Blog Hop – Michelle Answers the Tough Questions

Hey everybody! I’ve got a post up on the RRFS blog today, talking about my writing process. Go check it out when you get a chance! 🙂

The Rabid Rainbow Ferret Society

We were tagged in a blog hop by the lovely Michele Chiappetta with the Purple Ink Writers, wherein we discuss the particulars of our writing process! I’m up this week, and Rebekah will have her own writing process post up next Monday.

So, here are the questions!

What am I working on?

Primarily, I’m working on a new adult urban fantasy set in and around Norman and Oklahoma City, where werewolves, vampires, and other supernatural creatures are commonplace, and OU has a school of magic nestled somewhere on the South Oval.

Connor, my MC, is a wizard, a sophomore in college, and he’s just accidentally helped his girlfriend steal a very dangerous book from the wizard’s library on campus. (Oops?) So naturally, he’s got to stop her before she can use the spells, which have a very good chance of causing mass destruction as a side effect.

How does…

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Slow Cooker Blog Hop – The Recipes!

It’s time for the Slow Cooker: A Writer’s Best Friend Blog Hop!

Slow Cooker Blog Hop Icon

A note: these meals tend to make a LOT. As in, 9 to 12 servings “a lot.” I have two roommates, so we’re always on the lookout for recipes that will feed all three of us and leave some leftovers for lunch the next day.

Black Bean Soup
(Adapted from

Last year, the roomies and I signed up for an online service called Basically once a week they send you a meal plan and a grocery list, which was HOLY DEAR GOD WONDERFUL and saved us SO much time.

The very first meal plan we got had the following recipe on it for black bean soup, and it was the first thing I made. It was fabulous, and more importantly, it was FAST. After soaking the beans overnight, it took me all of 10 minutes to chop the onion, measure the spices, and throw everything in the slow cooker before work.

1 lb. dry black beans
1 c. chopped onion
2-3 T chopped jalapeno peppers (basically depending on how spicy you want it)
3 – 15 oz. cans chicken broth
1/2 t garlic powder
1 T chili powder
1 t cumin
1/4 t ground red pepper
3/4 t pepper

Sour cream

Soak your black beans overnight in 6-8 cups water.

Rinse and drain the beans, then dump everything in the slow cooker and cook it on low for 8-10 hours, until the beans are tender. Serve topped with sour cream, if you like.

For a side, toast some French bread. Dunk into your delicious soup and enjoy.

Pinto Bean Chili with Corn and Winter Squash
(Adapted from the Southern Living Slow-Cooker Cookbook)

Better known to the roomies and I as butternut squash chili. Yes, there are pinto beans, but there’s BUTTERNUT SQUASH, people. That is FAR more important.

This one’s also nice because if you chop the veggies the night before, your prep time in the morning is much, much shorter.

2 1/2 cups peeled butternut squash, cut into 1/2 inch cubes (~1 Lb.)
1 onion, chopped
1 red bell pepper, chopped
6-7 garlic cloves, minced*
2 T chili powder
1 t salt
1/2 t ground cumin
2 16-oz. cans of pinto beans, rinsed and drained
1 16-oz. package frozen whole kernel corn, thawed
1 15-oz. can crushed tomatoes
1 4.5-oz. can chopped green chiles
1 1/2 c. water

3/4 c. queso fresco, crumbled
Lime wedges

Put everything in the slow cooker and cook it on low for 8 hours, until it’s thick and the squash is tender. Serve topped with cheese and a lime wedge on the side.

*The original recipe calls for one garlic clove. Because I love garlic and this makes some ridiculous amount of chili, I always use at least six cloves.

And now, here are the other blogs where you can find even more recipes!

Rebekah Loper, Writer
The Merry Mennonite
Fairbetty’s World
Sue Ann Bowling
Thoughts of a Visual and Verbal Artist
Write Backwards – Jamie Dement (LadyJai)
Bonnie Rae, Just Words

The Slow Cooker: A Writer’s Best Friend Blog Hop

And now for something complete different!

No, seriously.

I like to cook. And I love my slow cooker. Throw everything into it in the morning or at lunch, and then food is ready after work! It’s like magic!

This is especially awesome during NaNo, when I don’t have time to spend two hours after work cooking dinner.

Not to mention it inevitably makes enough that we have plenty of food for several meals, which is very handy when you have two roommates.

So a few months ago, Rebekah and I got to talking about how much we loved our slow cookers (and sharing some recipes back and forth), and Rebekah had the idea of doing a blog hop for everybody to share recipes.

And thus, The Slow Cooker: A Writer’s Best Friend Blog Hop was born!

With an icon and everything!

With an icon and everything!

So how is this going to work?

Rebekah and I are co-hosting the hop. It’ll take place on Saturday, March 2, 2013, and you have until February 27 to sign up. You totally don’t have to be a writer to participate. 🙂

Click here to sign up!

We’ll post the links to everyone’s blogs on March 1, so you can include the links in your posts.

You can snag the icon above, but you MUST include this phrase either as a caption, or as the text that appears when you hover over the picture:

Original photo by Janineomg (, adapted by Rebekah Loper (

And please link the image back to either my sign-up post or Rebekah’s!

Please limit yourself to no more than 3 recipes shared. If they aren’t your own recipes, please give credit or link back to the source where you found them. Make sure at least one (preferably two, or all) of the recipes is for an entrée/main dish item.

If you’ve got any questions, please ask!

NEW RECIPES YOU GUYS. I am so excited!