Coming Attractions: Born Of Ice by Sherrilyn Kenyon

New from St. Martin's Press is #1 New York Times bestselling author, Sherrilyn Kenyon's 3-book series, 'The League'! With over 19 million books in print, Sherrilyn Kenyon is renowned the world over as "the reigning queen of the paranormal genre that she pioneered long before the world had heard of Twilight." The third book from 'The League' series, 'Born of Ice', will be available December 1st, 2009. In the Ichidian Universe no one was safe people were dragged from their homes and killed in the streets. Victims of a ruthless tyrant who was bent on being the sole ruler. Those who opposed him formed an alliance called The League, which fell under the leadership of the Quorum. The Quorum realized that the best way to keep trouble from starting was to cut it off at its knees. So a separate group of soldiers was needed, The League Assassins. Highly trained and highly valued, they are the backbone of the government. But not even the League is immune to corruption... Command Assassin Nykyrian Quikiades was born and trained to slaughter. Refusing to be a pawn, he turned his back on the League and has been hunted by them ever since. Though many have tried, none can kill him. Now his assignment is to protect Kiara Zamir, a woman whose father's political alliance has made her a target. She wants nothing to do with politics, yet she is forced to submit to protection or die. And as her world becomes even deadlier, Kiara must entrust her life to the same kind of beast who once killed her mother and left her for dead. Old enemies and new threaten them both and the only way they can survive is to overcome their suspicions and learn to trust in the very ones who threaten them most-- each other. Watch the trailer: Links to Official Sherrilyn Kenyon Sites: http://www.Livetheleague.com http://www.Sherrilynkenyon.com http://www.Officialsanctuary.com

Happy Thanksgiving!

All of us here at the Midnight Moon Cafe want to wish you and yours a Happy Thanksgiving! Now go enjoy yourselves and get stuffed! lol. ((hugs))

Our MMC Monthly Contest Rolls On...

Don't Forget - Sunday, November 1 - Monday, November 30 comment on any post at our blog during the contest period, and your name will be tossed into the hat for a cool prize drawing. One comment equals one entry into the hat. So the more comments you make throughout the contest period, the more your chances to win! The prize for November is an author bookmarks and more packet, and the paperback Sunlight, Moonlight by Amanda Ashley. Contest ends midnight, November 30, 2009. Winner will be announced December 1, 2009 at the MMC blog. Good Luck! Must be 18+ to enter. The odds of winning depend upon the number of participants. Contest void where prohibited by law. We strive to make our prize winners happy! However, as with all our contests, it is the participant’s responsibility to check the blog to see if their name is announced as a winner, and/or to respond to winning notification emails in order to claim your prize. Any prizes that go unclaimed for 30 days after the close of a contest will be placed back into the MMC prize vault, or an alternate winner will be chosen.

Story Dynamics: The Eye Of The Beholder by Grace Draven

The Eye of the Beholder by Grace Draven Anyone who hasn’t read Beauty and the Beast or a rendition of it, raise your hand. Anyone? Anyone? I thought so. If you’re hanging out here at Midnight Moon Café, it’s probably a good guess, you like this tale, in its many forms, as much as I do. Basic premise of the story—hot girl falls for ugly guy who isn’t really ugly; he’s just in disguise via a curse. Love him enough and he changes back to his handsome self. We end up with hot girl in love with hot guy. Happy ending for every one. Now let’s get to the blood and guts of the idea. I have a bit of a problem with that short summation. Why? Well, let’s look at the origin of the curse. The story as told by Villeneuve and de Beaumont vary in some details from each other, but I think most of us remember it as the Prince basically being an asshole to a poor old lady and not offering her shelter in story when she begged him. If the idea of loving the beast who was actually a man didn’t hammer home the idea that looks can be deceiving, then you weren’t paying attention to this first volley. The old lady isn’t just the average crone in rags. A few choice words from her, some bad juju, and the prince is no longer God’s gift to the fairer (and ~cough~ superior ~cough~) sex. Be careful who you piss off. I’m good with this part. It’s the not so subtle part of the story that says “Don’t be a dick.” Now let’s get into the more tangled bit of it. With time, maturity and bucket-loads of angst (love this stuff) the Beast/prince becomes a gentler, more empathetic being, possessing an internal beauty matched by the outer beauty he once had and lost due his cruelty and narcissism. The reward for his redemption—and for Beauty’s exceptional discernment—is to change back to his handsome self. Hey, I’d be the last person to say I can’t appreciate the physical beauty of anyone, man or woman. I’d love to be a hot babe myself. Still, after years of torment, of isolation and soul-searching, doesn’t being turned back into your hard body self seem a shallow reward for all that effort? Or…is this really the prince’s reward? Maybe it’s Beauty’s reward for seeing beyond the grotesque to the beauty within? Personally, I think she gets the short end of the stick with this. I’d be a little freaked out myself at having fallen in love with the ugly guy and suddenly be presented with some stranger before me, no matter how much of a babe he might be. I have more ideas about this, but I’m curious as to yours. Care to share? What if the Beast doesn’t change at the end? Does the story lose its essence? Its redemptive quality? If so, how? If not, why? Last but not least, why do you think this tale has such huge appeal? Its romanticism? Its morality? Its hope and acknowledgment that we can all find it within ourselves to be the Beast redeemed or Beauty with her gracious, far-seeing soul? About the Author Grace Draven is a Louisiana native, living in Texas, and is a financial analyst by trade. She is the member of a large on-line network of writers, as well as a member of a site that archives fiction works. In the spare moments between working a full-time job and caring for three small children she writes romantic fiction. Grace has lived in Spain, honeymooned in Scotland, hiked through the Teton Mountains, ridden in competition rodeo and is the great, great-granddaughter of a Nicaraguan president. She is an avid fan of medieval history, Renaissance faires, Russian culture and the culinary arts.

Pop Quiz: Straight or Curly?

You Should Have Curly Hair You are cheerful, outgoing, and downright bouncy. People find you to be very personable and real. You are confident in your own skin, and you don't feel like you have to fake anything. You are very independent and unique. You wouldn't like to look like every other person on the street. People find that you're honest, and it's easy to trust you. Others expect you to be honest in all facets of your life. Should You Have Straight Hair or Curly Hair?

Recipes: Friday Fantastic Fudge

Five Fantastic Fudge Recipes Courtesy of Midnight Mooner Sara B. Candy Store Fudge 1/2 lb. butter, softened 18 oz. chocolate chips 8 oz. mini-marshmallows 3 tsp. vanilla 2 c. chopped nuts 4 1/2 c. sugar 1 can evaporated milk Place the following ingredients in a large bowl: butter, chocolate chips, marshmallows, vanilla, and nuts and set aside. Slowly bring to a boil, stirring constantly the sugar and evaporated milk and stir for exactly 6 minutes. (Start timing at the rolling boil stage). Mixture scorches easily. Pour this mixture over the ingredients in the bowl and mix with electric mixer until well blended, pour into buttered 9x13-inch pan. Refrigerate for 12 hours. Peanut Butter Fudge 2 lbs. powdered sugar 1 can evaporated milk 1/2 c. melted butter or margarine 7 oz. marshmallow creme 18 oz. jar of peanut butter Into large, heavy pan place sugar, butter or margarine and evaporated milk, cook over medium heat, stirring constantly until ingredients melt. Continue cooking to soft ball stage, 235 degrees on candy thermometer. Remove, quickly stirring in marshmallow creme, peanut butter. Pour into 2 (8x8x2) greased pans. Cut into squares when cool. Butterscotch Fudge 12 oz. bag butterscotch chips 1 can sweetened condensed milk 1 1/2 c. miniature marshmallows 2/3 c. peanut butter 1 tsp. vanilla 1 c. chopped peanuts dash of salt Mix butterscotch chips, milk and marshmallows in saucepan; melt on stove. Remove from heat, stir in peanut butter, vanilla and salt. Stir in peanuts. Pour into 9" square pan. When completely cooled, cut into small squares. Store fudge in refrigerator. Almond Cherry Fudge 2 cups semi-sweet chocolate chips 1 can sweetened condensed milk 1/2 c. chopped almonds 1/2 c. chopped red candied cherries 1 tsp. almond extract In microwave-safe bowl, combine chocolate chips and milk. Cover and microwave on high for 1 to 2 minutes or until chips are melted. Stir until smooth. Stir in the almonds, cherries, and almond extract. Spread mixture into an 8x8 pan lined with foil that has been greased. Cover and chill for 2 hours or until set. Using the foil, lift fudge out of pan. Discard foil and cut fudge into 1-inch squares. Store in refrigerator. Peppermint Fudge 2/3 c. evaporated milk 1 2/3 c. sugar 2 tbsp. butter 1/2 tsp. salt 2 c. mini-marshmallows 1 1/2 c. chocolate chips 1/2 tsp. peppermint extract 1/2 c. chopped walnuts Mix milk, sugar, butter, and salt in a sauce pan. Bring to a full boil, then boil for five minutes, stirring constantly. Remove from heat. Add marshmallows, chocolate chips, peppermint extract, and walnuts. Stir vigorously until marshmallows are melted and thoroughly blended. Pour into 8-inch square pan. Chill.

Recipes: Thursday Talkin' Southern Fried Turkey

Yield: 12 Ethnicity: New Southern American Meal Type: Main Course, Entrée Preparation Method: Deep Fry Product Type: Whole Ingredients 10 to 12 Pound WHOLE TURKEY, non self-basting Marinade: 2/3 Cup prepared vinaigrette dressing 1/3 Cup dry sherry 2 Teaspoons lemon pepper seasoning 1 Teaspoon garlic powder 1 Teaspoon onion powder 1 Teaspoon cayenne pepper As needed peanut oil for frying (See note below) Remove the giblets and neck, rinse the turkey well with cold water and pat dry thoroughly with paper towels. Take care to dry both inside cavities. To allow for good oil circulation throughout the cavity, do not truss or tie legs together. Cut off the wing tips and plump little tail (as they may get caught in the fryer basket). In a medium bowl, mix vinaigrette, dry sherry and seasonings together. Strain the marinade. Place the marinade in an injection syringe. Inject the marinade in the turkey breast, thighs and legs. Place the bird in a large food-safe plastic bag, refrigerate and marinate for at least 2 hours. Turn the bag and massage the turkey from time to time. Drain the marinade from the turkey and discard marinade. Place the turkey in the fryer basket or on a rack, neck down. Place the OUTDOOR gas burner on a level dirt or grassy area. Never fry a turkey indoors, in a garage or in any structure attached to a building. Do not fry on wood decks, which could catch fire, or concrete, which could be stained by the oil. (Safety tip: have a fire extinguisher nearby for added safety.) Add oil to a 7 to 10 gallon pot with a basket or rack. At the medium-high setting, heat the oil to 375 degrees F, (depending on the amount of oil, outside temperature and wind conditions, this should take about 40+ minutes). When the oil temperature registers 375 degrees F on a deep-fry thermometer, slowly lower the turkey into the hot oil. The level of the oil will rise due to the frothing caused by the moisture from the turkey but will stabilize in about one minute. (Safety tips: to prevent burns from the splattering oil wear oven mitts/gloves, long sleeves, heavy shoes and even glasses. It is wise to have two people lowering and raising the turkey.) Immediately check the oil temperature and increase the flame so the oil temperature is maintained at 350 degrees F. If the temperature drops to 340 degrees F or below, oil will begin to seep into the turkey. Fry about 3-4 minutes per pound, or about 35-42 minutes for a 10-12 pound turkey. Stay with the cooker at all times as the heat must be regulated to maintain 350 degrees F. When cooked to 165-170 degrees F in the breast or 170-175 degrees F in the thigh, carefully remove the turkey from the hot oil. Allow the turkey to drain for a few minutes. (Safety tip: allow the oil to cool completely before storing or disposing.) Remove turkey from the rack and place on a serving platter. Allow to rest for 20 minutes before carving. NOTE: Use only oils with high smoke points, such as peanut, canola or safflower oil. To determine the correct amount of oil, place the turkey in the pot before adding seasoning and add water until turkey is covered. Take turkey out of the water before marking the oil level. Measure the amount of water and use a corresponding amount of oil. Dry the pot thoroughly of all water. Recipe Source: Recipe courtesy The National Turkey Federation