#COOKING WITH CLORIS--AUTHOR JOANNE GUIDOCCIO'S LAZY WOMAN'S SOUP

Today we welcome back author Joanne Guidoccio who writes cozy mysteries, paranormal romance, and inspirational literature to talk about her Gilda Greco Mystery series and share what she calls her Lazy Woman’s Soup recipe. Learn more about Joanne and her books at her website.

About the Gilda Greco Mystery Series

A cross between Miss Marple, Jessica Fletcher, and Cher’s character in the movie  Moonstruck, protagonist Gilda Greco brings a unique perspective to the amateur female sleuth.

The teacher-turned-lottery winner returns to her hometown, only to find herself embroiled in a series of murder investigations. Before you start imaging thrillers with high stakes and police chases, pause and take a yoga breath. The three novels in the series—A Season for Killing Blondes, Too Many Women in the Room, and A Different Kind of Reunion—are cozy mysteries, written in the Agatha Christie tradition. All the crimes take place “off stage” with very few graphic details provided.

While the pace may be more relaxed than that of thrillers and police procedurals, there are no steaming cups of herbal teas, overstuffed chairs, or purring cats in these contemporary cozies. Prepare yourself for interfering relatives who don’t always respect boundaries, adult mean girls, deserving and undeserving men, multiple suspects, and lots of Italian food.

A Lazy Woman’s Soup

On one of my “sloth” days, I decided to create a puréed soup that would require the minimum of chopping and preparation time. I came up with this tasty concoction that has become my favorite go-to soup during the warmer months.

Yield: Approximately four one-cup servings

Ingredients

2 tablespoons vegetable oil

4 cups of frozen vegetables (I recommend California Style Mixed Vegetables)

1 medium onion, chopped

2 cloves garlic, minced

1 tablespoon Italian seasoning

3 cups low-sodium vegetable or chicken broth

1 cup water

2 cups loosely packed spinach leaves

1 cup of fresh parsley

Note: When I’m feeling extra slothful, I quarter the onion and halve the garlic cloves.

In a medium saucepan, heat the oil over medium heat and sauté the onion and garlic.

Add the frozen vegetables, Italian seasoning, and water. Blend for 5 to 8 minutes, or until tender-crisp, stirring occasionally.

Stir in the broth. Increase the heat to medium high, and bring to a boil.

Reduce the heat and simmer for 15 minutes.

Stir in the spinach and parsley. Cook for one minute.

Remove from heat and purée the soup in batches using a hand or immersion blender.

A Season for Killing Blondes

A Gilda Greco Mystery, Book 1

Hours before the opening of her career counseling practice, Gilda Greco discovers the dead body of golden girl Carrie Ann Godfrey, neatly arranged in the dumpster outside her office. Gilda’s life and budding career are stalled as Detective Carlo Fantin, her former high school crush, conducts the investigation.

When three more dead blondes turn up all brutally strangled and deposited near Gilda’s favorite haunts, she is pegged as a prime suspect for the murders. Frustrated by Carlo’s chilly detective persona and the mean girl antics of Carrie Ann’s meddling relatives, Gilda decides to launch her own investigation. She discovers a gaggle of suspects, among them a yoga instructor in need of anger management training, a lecherous photographer, and fourteen ex-boyfriends.

As the puzzle pieces fall into place, shocking revelations emerge, forcing Gilda to confront the envy and deceit she has long overlooked.

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#COOKING WITH CLORIS--GUEST AUTHOR TONY-PAUL de VISSAGE WHIPS UP SOUTHERN VEGETABLE SOUP

Award-winning author Tony-Paul de Vissage’s first movie memory is of being six years old, viewing the old Universal horror flick, Dracula’s Daughter on television, and being scared sleepless. Nightmares and a lifelong interest in vampires followed, and now he’s paying back his very permissive parents by writing about the children of the night.  Learn more about Tony-Paul and his books here. 

When I get into writing a novel—whether it’s simply beginning it or after I’m deeply involved with the plot—I don’t want to stop for anything. That includes that mundane but necessary activity called eating.  Since I’m a total klutz in the kitchen, I’ve been known to let my stomach growl so loudly I begin typing in rhythm to its squeals and skirls. 

Give me finger food…chips, cookies, crackers or trail mix…something I can scoop up in one hand while I type with the other.

Hard-working authors do have to eat, however…to keep up their strength for those long writing sessions. Since I’m currently between companions, especially the kind who know how to cook, to keep up my strength while spending those long hours at the keyboard, I whip up easy-to-prepare foods that can be made ahead of time so all I have to do is toss them into the microwave, press a button, and get back to writing until the bell dings.

Fast and easy, that’s my motto. 

I like soups, especially in winter, and a cup of soup is as nourishing, filling, and warming in winter as anything a diner could wish. I’m offering this recipe for the Southern vegetable soup, using canned and fresh vegetables.

Southern Vegetable Soup

Ingredients:

1 can mixed vegetables (with packing water)

1 can crushed tomatoes

1 fresh carrot (unpeeled & diced))

1 small white potato (with the skin left on & diced)

1 large slice Spanish onion (diced)

1 cube salt pork (if unavailable, use 2 T I Can’t Believe It’s Not Butter)

1 cup water

Salt, pepper, paprika, garlic powder, onion powder to taste.

Scrub and dice fresh vegetables. Place in large cast-iron soup pan. (If none available, use regular large saucepan.) Add canned vegetables. (Do not drain, add packing water also.) Add crushed tomatoes and stir well to mix. 

Score salt pork and add.

Add seasonings, to taste.

Heat until boiling, then stir and cook on low until all vegetables are tender.

Pour into bowl and serve with corn bread or soup crackers.

Makes enough for four hearty servings.

Absinthe

Curse of the Green Fairy

Absinthe…the drink they call the Green Fairy…addictive and deadly, destroying sanity.

Absinthe…a beautiful young man, as seductive and habit-forming as the liqueur for which he’s named…amoral and beguiling, once he’s tasted, he can never be forgotten.

A marquis’ son raised in a New Orleans whorehouse, ripped from his lover’s arms and thrust into the world of French nobility, Absinthe strives to be what his father wishes. He may escape his past but his voodoo teachings follow him, causing death and madness to those he loves.

Cursed before he was conceived, born noble, forced into debauchery, then rescued by a father’s love…but is he really free?

Absinthe…behold, a beautiful monster.

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Tony-Paul’s latest novel is Essence of Absinthe, the sequel to his historical horror novel Absinthe. Set in late 18^th century New Orleans, in this historical Gothic, a young Frenchman in search of questions about his deceased brother discovers family secrets, ghostly possession, and spirits who refuse to rest.

Essence of Absinthe will be available March 15.