The End is Near--The 5th Horseman has arrived!

As you may know, I have been a huge fan of horror writer G. Wells Taylor ever since running the first instalment of his serial The Variant Effect in Astonishing Adventures Magazine. His novel Bent Steeple, a character-driven vampire novel, is one of my favorite sanguinary tales. He's got a new book out and it's a humdinger. 

I'll be reviewing The Fifth Horseman soon but in the meantime, here's the official press release to whet your appetite. (It's already got one five-star review.)

GUNSLINGERS VERSUS THE LIVING DEAD IN THE FIFTH HORSEMAN

The Apocalypse Trilogy Goes Out with a Bang, Scream and Massacre.

The Apocalypse Trilogy by G. Wells Taylor gallops to its horrifying conclusion in The Fifth Horseman now available for download at online booksellers. This explosive mix of classic western storytelling and gothic horror delivers a terrifying and bloodstained final act to Taylor’s doomsday epic.

Pandora City sits on the cattle trail north to Babylon. One day a wounded rider arrives with death stalking hard on his heels. The legends say that four horsemen will come to burn the earth and one will come to save it. So who is this rider? Over two centuries have passed since events chronicled in The Forsaken. Survivors have climbed out of the ruins and struggle to build a new life on the frontier of a dying world.

Download the Apocalypse Trilogy Book Three: The Fifth Horseman for $3.99 at Amazon, Barnes and Noble, Kobo, Sony eBookstore, iBookstore and Smashwords where you can get Book One: When Graveyards Yawn for FREE and Book Two: The Forsaken for $3.99. Visit GWellsTaylor.com for links.

The Apocalypse Trilogy is a tale spanning centuries that weaves hard-boiled detectives, immortal children, zombie gangsters, angels, demons, and western gunslingers into a terrifying narrative of divine and human weakness set against a backdrop of decaying cities and radioactive wastelands.

Contact

G. Wells Taylor

gwellstaylor@gwellstaylor.com

(519) 372-1157

http://www.gwellstaylor.com

###

If you’d like more information about this book, review copies or to schedule an interview with G. Wells Taylor, author of The Variant Effect, Bent Steeple and Wildclown’s World of Change books please call 519-372-1157 or email gwellstaylor@gwellstaylor.com.

R.I.P Andy Rooney--the last of a dying breed

I always thought Andy Rooney looked sort of alike a muppet. It was the eyebrows, I think. And I always kind of got a kick out of his cranky-pants rants, even when I disagreed with him. I hadn't seen many of his broadcasts lately but I always knew he was there, like the irascible uncle at the family reunion who knows all the best stories if only he can be coaxed into focusing on them and not on the shortcomings of the rest of the relatives.
And now Andy Rooney is dead at 92.
I used to be a reporter and  I came of age at a time when "reporter" meant people who reported the news for print and broadcast, not people who chronicle celebrity gossip, keep track of movie box office figures, and indulge in public speculation about the sex lives of strangers while creating a cult of personality around their own "brand."
Yes, I know. I sound cranky-pants too. But I've been thinking about this a lot lately, especially in terms of Arianna Huffington's stance on freelance writers. 
I have, as they say, "skin in the game."
HuffPost grew into the media power house it became through freelancers, a number of them reporters. Last year, Huffington sold HuffPost to aol for a cool $315 million and was given oversight of aol, including their micro-news sites, collectively known as patch.com. Almost immediately after the sale, Huffington moved to eliminate the few paid writers on HuffPost and began relying on the contributions of freelancers who were free. A month ago, she turned her attention to the patch sites.
Her logic seems to be:
All reporters are writers.
All bloggers are writers.
Therefore, all bloggers are reporters.
But you know what? All bloggers are not reporters and some bloggers aren't even writers. (And seriously, every blogging template out there has a spell-check function. Would it be too much to ask that bloggers use it?)
What does this have to do with me? In October, Mark Satchwill and I were told that freelancers would no longer be paid for their work on patch.com. That meant we wouldn't be paid for our NoHo Noir stories and illos on the North Hollywood/Toluca Lake site.  (And believe me when I tell you we weren't being paid much.)
We were invited to continue the stories for free but although we love our editor, we have chosen to break out on our own with the material.
\We'll be setting up a NoHo Noir blog soon to host the new stories and we'll also (pending approval from America Online's lawyers who have been sitting on the matter for four months) be bundling the first volume into an illustrated novel.
And what does this have to do with Andy Rooney? 
Nothing much except that it feels like his death marks the end of an era when reporters were valued for their work and paid for it and respected; when stories were researched and objective and fact-checked and edited for spelling and clarity. And most of all, the end of a time when "news" meant what was going on in the nation and the world at large and not which Kardashian spent how much on her wedding.

Happy Birthday Mary

Shay is playing "the toe game" with Orange Cat, an activity both find endlessly amusing. The object is for the cat to nip one of his toes before he can pull it back and OC often wins. It's his kind of game.
He's a very social cat but not a lap cat. He'll let me pick him up and nuzzle him for a bit but he only tolerates it for awhile before he starts squirming to get down.
What he really loves is lying at my feet when I'm on the computer with his big head wedged into the toe of my sneakers. Being around feet seems to soothe him. And oddly enough, he seems to understand that my toes are not playing. Even though they're dangling there in tooth reach, he leaves them alone.
I inherited Orange Cat from my sister. I wasn't looking to add another animal to my menagerie. I live in an apartment where there's a $500 deposit for each animal, and I already had one illegal cat because moving into the place exhausted my resources and I didn't have an extra $500 to put into a black hole. (I've been here almost 7 years now. In Virginia, landlords have to pay interest on money deposited as deposits. Not so in California.)
I had every intention of finding OC a home as I'd found homes for my sister's tortoise and iguana and snakes and other five cats.
But you know what they say about making plans.
Today is my sister's birthday.
If she were still around, I'd make her a cake with brown-sugar and coconut broiled icing.  (She and I shared a love of coconut that no one else in my circle seems to have.)
Instead, I'll celebrate her birthday by loving her cat and giving him one (or two) of the special tuna treats you can buy at PetCo. They're like kitty crack.  (Yes, I'm an enabler.)  And I'll smile when I see him playing the toe game.

Now you know--Candy Corn Facts

My friend Roz loves food history and today she sent this from howstuffworks:

Candy corn has been around for more than a century. George Renninger of the Wunderlee Candy Company invented it in the 1880s. It was originally very popular among farmers and its look was revolutionary for the candy industry. The Goelitz Candy Company started making candy corn in 1900 and still makes it today, although the name has changed to the Jelly Belly Candy Company.

Although the recipe for candy corn hasn't changed much since the late 1800s, the way it's made has changed quite a bit. In the early days, workers mixed the main ingredients -- sugar, water and corn syrup -- in large kettles. Then they added fondant (a sweet, creamy icing made from sugar, corn syrup and water) and marshmallow for smoothness. Finally, they poured the entire mixture by hand into molds, one color at a time. Because the work was so tedious, candy corn was only available from March to November.

Today, machines do most of the work. Manufacturers use the "corn starch molding process" to create the signature design. A machine fills a tray of little kernel-shaped holes with cornstarch, which holds the candy corn in shape. Each hole fills partway with sweet white syrup colored with artificial food coloring. Next comes the orange syrup, and finally, the yellow syrup. Then the mold cools and the mixture sits for about 24 hours until it hardens. A machine empties the trays, and the kernels fall into chutes. Any excess cornstarch shakes loose in a big sifter. Then the candy corn gets a glaze to make it shine, and workers package it for shipment to stores.

For more information, go here to howstuffworks.

Barefoot Contessa's Chocolate Cake Recipe

I was the bellaonline.com site's "Chocolate editor" for more than a year. Somehow, I never ran across Ina Garten's chocolate cake recipe until a friend made it for a dinner party. I watched him make it--pouring coffee into the batter and turned up my nose. I don't like coffee. Not at all.  And I was skeptical of the texture of the batter, which was remarkably soupy.
And then it came out of the oven, a deep, dark, luscious cake with no hint of coffee flavor.
And then there was icing.
The Barefoot Contessa's Chocolate Cake recipe is pretty much the best chocolate cake recipe ever.
Ever.
I'm thinking about it because it's a good friend's birthday today and he really loves chocolate. And because I love him, I see a chocolate cake in his future.
If you're too old for trick or treat but want a treat anyway, check out the recipe. Ina has thoughtfully provided it online here.
If you want a nice little extra touch--instead of flouring the cake pans, use sugar. 

Halloween Cat

Photograph by Tomer Kori

When I was 15, my father retired from the army and the family moved to Richmond, Virginia. It was a bit of a culture shock after living in Germany and France, and entering a high school where everyone had known each other since the first grade was a bit daunting.  Still, I'd been "the new girl" at nine other schools by that time, so after the usual period of adjustment, I settled into a routine.
 Living on an army post is a lot like living in a small town. (Both my grandmothers lived in REALLY small towns, so I know what I'm talking about.) And while Richmond is not a small town, it still had a small-town sensibility in those days, which was both good and bad. The first October 31st we lived there was crisp and cold and there was a full moon with scudding clouds that crossed it every once in awhile. Perfect Halloween weather. (Here in Los Angeles, October is often hot. In fact, a couple of years ago, we had triple digit weather the whole month. THE WHOLE MONTH.)

Chocolate Chess Pie for the Soul

It’s almost Halloween, which means the candy holiday season is beginning and chocolate cravings are waking. Instead of mainlining Three Musketeers bars this year, why not get your choclate fix from a dense, dark, and deeply delicious piece of chocolate chess pie?

If you’re not from the south, you may not have heard of “chess” pies, which are single-crust pies with translucent fillings.  (Think of a pecan pie without the pecans and you’ll have an idea of the consistency of a chess pie.)  They’re rather plain-looking pies but the fillings are so rich and satisfying that just a small wedge will satiate even the most ravenous sweet tooth. 

Leftover chess pie is also quite good served cold for breakfast.

Chocolate Chess Pie

1 ½ cups granulated sugar

1 heaping tbsp. flour

1 ½ blocks of unsweetened baking chocolate

Pinch salt

½ cup milk (skim is fine)

2 eggs, beaten

1 tsp. vanilla extract

½ stick butter

1 unbaked 10-inch pie shell.

Mix the sugar, flour and salt.

Melt butter and chocolate.

Add the eggs and milk to the dry ingredients.

Add the chocolate/butter mixture and mix well.

Add the vanilla extract.

Note:  If you like, you can substitute 2 heaping tablespoons of unsweetened cocoa powder for the melted chocolate.  If you do that, simply mix the cocoa powder in with the other dry ingredients.

Pour into the unbaked pie shell.

Bake at 375 for 40 to 45 minutes. 

The filling may crack a little in the middle, that’s normal and will just tell people it’s home-made.

Chess pies come in buttermilk and lemon as well as chocolate but it goes without saying that the chocolate version is the best!