Awesome Read

August 19, 2016

Ghosts & Magic book series


I have been burning through books in the unofficial urban fantasy genre known as Tough Guy Urban Fantasy.

Real quick, this genre encompasses books like The Dresden Files, Black Magic Outlaw series, Thrice Cursed Mage Series, and the Demon-Hearted series. These boos came about to fill the void left when you finish the latest Dresden files book and have to wait a year or more for the next one. I for one am glad this happened.

So back to Ghosts and Magic. I came across this book from an audio book mailing service called Audio Book Blast. It tells you about free audio book promotions in the hopes that you will leave a review. Some how, the Ghosts and Magic series was not on my radar when I started looking for the growing tough Guy genre. But I am glad I did come across it.

There are currently three books in the series and I have devoured all of them. Each one was not only highly entertaining but expanded on the world and moved the overall story in interesting and unexpected ways. Hence the reason for this post. I personally woul like to see more of these books so I’m spreading the word to help ensure books I love are read by more people.

So you are probably asking what the books are about, or I hope you are at this point because I’m going to tell you.

A man by he name of Connor is dying of cancer. In a world where magic has awakened and creatures of myth are real dying has a very profound impact on Connor. He has become a very rare type of magic user, a necromancer. There are meds that extend his life, but they are expensive. In order to afford them he has become a Ghost. Ghosts are highly skilled individuals capable of doing dangerous work for hire. Connor finds himself in the middle of a conspiracy far bigger than he could imagine and he has to either rise tot he challenge of die trying.

Give these books a shot and let me know in the comments if you like them as much as I do.



The tiles to the books series mentioned above are also links to the book series pages.

Guest Foody August Grappin

August 17, 2016

I grew up woefully void of cooking prowess. By the time I was in my 20s and moved out of my parents’ house, I could make a grilled cheese and boil pasta… and even the pasta thing I did wrong. Cooking just wasn’t a big deal for us. My mom was a “casserole mom” which is okay. We never had olive oil in the house. Growing up, I had no idea what I was missing.

My best friend, who was my roommate when I moved into my first apartment, saw fit to remedy my lack of education. Suddenly, I was helping make our own marinara sauce. I was boiling pasta correctly. We actually had a spice cabinet.

Then one day, I decided I was going to try something even she’d never attempted. In a flyer from our chain grocery store, there were alternate takes on Thanksgiving classic dishes. Among them was their alternative for pumpkin pie: a pumpkin cheesecake.

I love cheesecake. It’s among my favorite desserts (along with tiramisu and creme brulee). I knew how to cook now. I could follow a recipe. I could make a cheesecake, right?

It had a gingersnap crust, canned pumpkin, and spices we actually had in our cabinet. I only needed to buy a few things to try and make this deliciousness. For a first very new chef, tackling a cheesecake was a huge undertaking.

It surprised me how easy it was. Like, ridiculously easy. I’d watched enough Food Network to know what a water bath was. I knew how to make a graham cracker crust (only using gingersnaps this time) so it seemed simple enough. And it was!

The cheesecake wasn’t storeworthy, but it was pretty enough, and it tasted amazing!

But I wasn’t finished yet! After that first success, I decided to make it again for a holiday get together. I wanted to take it one step further.

You know those caramel pies where the caramel is really thick and sticky but still creamy? The restaurant I worked at at the time made those. And I knew how they did it. If you just take the label off a can of sweetened condensed milk and boil the can for a couple hours, it turns into delicious caramel. I made another pumpkin cheesecake and topped it with that caramel. Call it a win!

I’ve made dozens of cheesecakes now, of all different flavors and types. Peanut brittle, caramel macchiato, PB&J, key lime, and more!

So I can have my favorite dessert any time.