In My World

  Happy publication to Tim Welsh’s Ley Lines, published by Guernica Editions!  Set in the waning days of the Klondike Gold Rush, Ley Lines begins in the mythical boom town of Sawdust City, Yukon Territory. Luckless prospector Steve Ladle has accepted an unusual job offer: accompany a local con artist to the unconquered top of a nearby mountain. There, the duo finds a seven-foot human ear, floating in a halo of light. This mysterious discovery briefly upends Sawdust City's fading fortunes, attracting a crowd of gawkers and acolytes, while inadvertently setting in motion a series of events that brings about the town's ruin. Ley Lines is available wherever books are bought or borrowed.  @river_street_writes @tim__welsh @guernicaeditions #canlit #goldrush #klondike #yukonterritory #northerncanada #bookish #bookishcanadians #bookstagramcanada #bookstagram #bookreader #sammcgee #trippy #literaryfiction #whattoread #strangethings #strangeandunusual #strangeandbeautiful #booklove...

  Happy publication to  Lindsay Zier-Vogel’s The Fun Times Brigade (Book*hug Press)!  About The Fun Times Brigade:   Named one of the   Toronto Star’s 25 Books-To-Read-In-2025   and one of  CBC Top Fiction Books to Read this Spring,   The Fun Times Brigade is an insightful and heart-rending exploration of motherhood, grief, and the search for identity. Following Amy, a seemingly successful children’s musician, Zier-Vogel examines the enduring challenges of reconciling being an artist with being a mother, and how we ultimately fail and find the need to forgive those we love. It is also a timely reflection on what it really means to have a good life in a world that demands we have—and be—it all, and asserts that amidst the chaos, we can find our way back to our genuine selves. The Fun Times Brigade is available wherever books are bought or borrowed.  @river_street_writes  @bookhugpress   @lindsay.ziervogel #canlit #motherhoo...

Happy publication to award-winning Canadian poet Ben Ladouceur and his first novel, I Remember Lights (Book*hug Press).  About I Remember Lights : In summer 1967, love is all you need... but some forms of love are criminal. As the spectacular Expo ’67 celebrations take shape, a young man new to Montreal learns about gay life from cruising partners, one- night stands, live-in lovers, and friends. Once Expo begins, he finds romance with a charismatic visitor, but their time is limited. When the fireworks wither into smoke, so do their options. A decade later, during the notorious 1977 police raid on a gay bar called Truxx, he comes to understand even more about the bitter choice, so often made by men like him, between happiness and safety.  I Remember Lights is a vital reminder of forgotten history and a visceral exploration of the details of queer life: tribulation and joy, exile and solidarity, cruelty and fortitude. Find I  Remember Lights wherever books are bought or...

Selection Buy 1-1/2 pounds for 4 servings.  Buy smooth, firm, well-shaped parsnips, small to medium in size. Preparation Scrape or peel.  Leave whole or cut into halves, quarters, or slices. Cooking Cook, covered, in a small amount of boiling salted water until tender, about 30 minutes. Serving Season with salt, pepper, and melted butter or margarine and serve hot with a sprinkling of minced parsley.

Selection Buy 1 pound for 4 to 6 servings.  Buy clean, firm, moist mushrooms which are free of spots. Preparation Clean by brushing well.  Do not wash unless loam (aka dirt) clings to them.  If it is necessary to wash mushrooms, was quickly; do not soak.  Do not peel unless skin is tough.  Leave whole, or remove stems and chop fine, leaving caps whole. Cooking Cook in a covered skillet in 1/4 cup butter or margarine for 8 to 10 minutes.  Season with salt and pepper. Serving Serve as a hot vegetable, or combine with other freshly cooked hot vegetables.   Serving raw Prepare mushrooms as suggested.  Excellent served raw in salads and vegetable trays.

1/2 lb. ground chicken 1 egg, lightly beaten 2 tbsp dry breadcrumbs 1 tbsp grated Parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 5-3/4 cups chicken broth 2 cups thinly sliced escarole (I use baby spinach) 1 cup uncooked orzo pasta 1/3 cup finely chopped carrots In medium bowl, combine meat, egg, breadcrumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs.  Return to boil, and then reduce heat to medium.  Cook at slow boil for 10 minutes or until pasta is al dente.  Stir frequently to prevent sticking. Serves 8.