USA, 1930


1 small yellow onion, minced 1 stalk celery, thinly sliced 2 carrots, peeled and diced medium 3 tablespoons unsalted butter ¼ cup all-purpose flour 2 cups chicken broth 2 cups cooked chicken, diced ⅓ pound green beans, trimmed and cut into 1 inch pieces salt and pepper to taste

For the dumplings: 1 cup all-purpose flour 1 teaspoon baking powder 1 teaspoon coarse salt 2 tablespoons chopped fresh parsley 2 tablespoons cold unsalted butter, cut into cubes ½ cup whole milk In a large saucepan over medium heat, melt butter and add onion, celery, and carrots. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Add flour and cook, stirring, for 1 minute. Slowly add broth, stirring constantly, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken, green beans, and salt and pepper to taste. In a large bowl, make the dumplings by mixing together the flour, baking powder, coarse salt, and fresh parsley. Cut in butter until evenly distributed throughout the flour and stir in milk. Drop heaping spoonfuls of dumpling batter on top of chicken mixture. Cover and simmer until dumplings are cooked through, about 12-14 minutes.…/B0…/ref=dbs_a_def_rwt_bibl_vppi_i20

Part of For the Love of History Scotland,1793


5 tablespoons butter

2 tablespoons all-purpose flour

1 cup whole milk

7 ounces common mushrooms, trimmed and sliced

1 tablespoon lemon juice

1 pinch of freshly ground nutmeg

1 pinch fine salt, to taste

1 pinch fresh ground white pepper, to taste


Prepare a sauce béchamel:

Melt 2 tablespoons of butter in a small sauce pan over medium heat. Stir in the flour and cook for a couple of minutes.

Do not allow the flour to brown. Gradually mix in the milk and bring to a low boil. When the sauce is thick and smooth, stir in the nutmeg and pepper. Taste for salt. Keep the sauce at a low simmer until needed.

Prepare the mushrooms:

Heat 2 tablespoons of butter in a fry pan over medium heat.

Add the sliced mushrooms, sprinkle lightly with salt and cook.

Stir often to prevent burning. When the mushrooms start to release water, add the lemon juice and increase the heat to high. When all the liquid has evaporated, add the mushrooms to the sauce. Just before serving, off the heat, stir in the last 1 tablespoon of butter.

Well I survived the most pink and leopard print book event in the world for the third year! 50 plus authors big and small all descended on Jefferson Texas for the weekend to whoop it up with the largest book club in the world. And The Secrets of Coromandal House is a bonus book for June of 2019. See official selection below to see the full list and more photos.

As we rode out of town our work done, we had raised 6,500 dollars for the Pat Conroy literary center and the town of Jefferson didn't know what hit them. Oh wait it was homecoming for the weekend back to where it started. They rolled out the pink carpet for us.