Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Thursday, February 8, 2024

Valentine by J.S. Marlo

  


 


The Red Quilt 
Sweet Christmas Story
 Click here to buy


 

 

  

I have lunch at my local Sr. Centre once a week to visit with my friends. This week is Valentine's Day, and ahead of that Special Day, someone shared surprising facts about that day. I don't know how accurate these facts are, but they are nonetheless interesting.

- Valentine's Day became a holiday associated with love and romance in the 1300s. Prior to that, it was celebrated by sacrificing animals and smacking women with animal hides to encourage fertility.

- First valentine was sent in 1415 by a 21-year-old medieval Duke named Charles who was imprisoned in the Tower of London. This is one of the lines of the note he sent to his wife. "I am already sick of love, My very gentle Valentine."


- Giving flowers only became a popular gesture in the late 17th century. It started with King Charles II of Sweden when he learned red roses symbolize deep love.

- Nearly 250 millions of roses are grown in preparation of Valentine's Day every year.

- In 2023, Americans spent $26 billions on Valentine's Day gifts. Candy is the most popular gift.

- Americans send 145 million Valentine's Day cards each year.

- First heart-shaped box was introduced in 1861 by Cadbury.

- February 14th is one of the most popular days for mariage proposals after Christmas and New Year.

- Apparently, Valentine's Day horror movies are a thing... though definitely not on my personal list of things to do on Valentine's Day, or any other day.

- Lovebirds are actual birds. A lovebird is a type of parrot found in the eastern and southern regions of Africa. The lovebirds typically travel in pairs. Aren't they adorable?

Hugs,

J. S.

Sunday, May 8, 2022

Happy Mother's Day by J.S. Marlo

 

Seasoned Hearts
"Love & Sacrifice #1"
is now available  
click here 

 

 
The Red Quilt 
"a sweet & uplifting holiday story"
click here 

  



Today is Mother's Day!


When my kids were young, they drew cards, made me a gift, a cake, and breakfast in bed (sometimes with their dad's help). I still get cards and gifts, but nowadays, it's my granddaughter's drawings that end up on my fridge, not my kids' cards.

According to RetailMeNot, these are the Top Six Mother's Day Gifts for 2022:


- flowers: 47%

- chocolate: 36%

- gift cards: 29%

- dinner: 26%

- jewelry: 22%

- beauty products: 19%


I think books and wine should have been somewhere in there LOL


And here are my Top Three:

- hugs & kisses

- phone call

- family dinner


Did you know that more phone calls are made on Mother’s Day than any other day of the year? These holiday chats with Mom often cause phone traffic to spike by as much as 37 percent. 



To all the mothers out there, Happy Mother's Day!!!


Now I'll go call my mom.

Have a wonderful day and stay safe!

JS

 



 
 

Tuesday, February 23, 2021

For the Love of Chocolate by Victoria Chatham

 



AVAILABLE HERE

 

If you read Regency romance, you will probably be familiar with the hot chocolate our heroines enjoy. We still like our hot chocolate today, whether flavored or topped with whipped cream or both. Opening a can of cocoa powder or an individual serving sachet is so much easier for us to make than it was for the Regency maid or cook. Ours is practically instant, and theirs took a good thirty minutes of work to produce a cup of silky rich hot chocolate. But from where did this fascination of ours for chocolate in all its guises come?

Anybody who likes chocolate in any form is probably familiar with the term 'food of the gods,' which reverts to chocolate's Aztec and Mayan origins when only the rich and powerful drank it. Cocoa comes

Cocoa pod and beans
from the beans, or seeds, of the cocoa tree pod. The beans could be given as a wedding gift or used as currency to buy a pig or a slave or used in official and religious ceremonies. An illustration in the Codex Tudela shows the traditional method of creating the froth the drink was famed for by pouring the liquid from one cup to another with a considerable gap between them. When the Spaniards arrived, they couldn't quite get the hang of this method, so they invented the molinillo, a type of whisk still used today.

Cocoa beans were first imported from Mexico to Seville by the conquistador Hernán Cortés in 1585. By the 17th Century, chocolate was a popular drink in France. In England, the first chocolate house was opened by a Frenchman in the Queen's Head Alley near Bishopsgate in London in 1657. Chocolate houses were the then equivalent of our coffee shops today and were a club of sorts for wealthy and elite all-male clients. White's Club, the haunt of gentlemen of the ton in many a Regency tale, was originally a chocolate house. Opened in 1693 by an Italian, Francesco Bianco, alias Frances White, the house was described by Jonathan Swift as 'the bane of the English nobility.' Such was chocolate houses' reputation for being hotbeds of gossip amongst social climbers and ambitious politicians that Charles II tried to ban them in 1675.

Ladies, of course, could not step foot in such establishments, so they drank their hot chocolate in the comfort of their own home. Not such a comfortable job, though, for the staff who had to prepare these drinks. Purchased in hard blocks about four inches wide and one or two inches thick and packed in a linen bag, in this form, chocolate would keep for about a year.

First, the chocolate was grated into a powder and placed in a pan with milk or water, maybe with a little wine or brandy in it, or even a flavoring of cinnamon, nutmeg, or flowered waters like orange blossom or rose. Then the pan was put on the stove, and the contents were brought to the boil. Constant stirring prevented the mixture from scorching. When it had boiled, the pan was removed from the heat. The contents were then whisked to blend the mixture with a chocolate mill, known in France as a molinet, and in Spain as a molinilla. Eggs, sugar, and thickening agents such as flour, corn starch or sometimes bread were then added to the pan. The cook would spin the chocolate mill between her hands, like rubbing two sticks to start a fire, further mixing the ingredients. Once that was done, the pot was put back on the heat and again brought to the boil, being stirred all the time by the cook, who must have had a strong arm. A little cream might be added, and then another good whisking would be required to produce the essential froth without which hot chocolate was not considered fit to be served.

Nothing but the best silver or porcelain would do for this beverage to be served from for the upper classes. Chocolate pots were tall and slim and often had an elegant swan-necked spout. They might even have a finial of polished wood or ivory on top of the lid. Some had a hole in which the handle of the whisk

Trembleuse
 could be inserted so the chocolate mixture could be spun again to produce that all-important froth before pouring. Chocolate cups often had a holder in the centre of the saucer and were known as a trembleuse in France and a mancerina in Spain. When the habit of drinking hot chocolate spread to the rest of society, pots were made of sturdier materials such as pewter and pottery.

The history of chocolate is as deep and rich as the end product. Dark chocolate is reputed to have excellent qualities, from improving blood flow and lowering blood pressure to being rich in antioxidants. It can improve your mood and improve brain function. Amongst its nutritional qualities, it contains Vitamins A, C, D, B-6, and calcium, magnesium and potassium. In fact, in ratios per 100 grams, chocolate is richer in potassium than a banana. There is so much more to this marvelous treat that it should be a food group on its own. So, from the food of the gods to being feared by some religious bodies as exotic and decadent, to whether you like large or small marshmallows in your hot chocolate, we enjoy it in all its forms.


Victoria Chatham

  AT BOOKS WE LOVE

 ON FACEBOOK

 


 

Friday, December 20, 2019

Touring the Candy Company in St. Augustine, Florida, with J.Q. Rose

Dangerous Sanctuary by J. Q. Rose
Cozy Mystery
Pastor Christine Hobbs never imagined she would be caring for a flock 
that includes a pig, a kangaroo, and a murderer.

Hello and welcome to the BWL Insiders Blog.

Touring the Candy Company in St. Augustine, Florida, with J.Q. Rose

Traveling is actually a working holiday for me because, as a writer, I am always studying the people and places where we go. I may catch a name or an idea for a character or a unique setting for my next novel. Snippets of dialogue form in my head as I listen to the regional dialects. But of course, I love seeing new places and all the experiences that go along with that.

I'm sharing a place I fell in love with in St. Augustine, Florida, the oldest European continuously occupied city in the USA. Please join me for an armchair travel tour of the Whetstone Candy Co. in beautiful downSt. Augustine.

The story of the establishment of this chocolate company reads like the American dream. A hard-working, dedicated couple, Henry and Esther Whetstone, first opened their small ice cream store on St. George Street in the historic business district of St. Augustine in 1966. Henry and Esther entered the chocolate market when they created a home-made fudge recipe in the family’s small kitchen. The kitchen was the original Whetstone Chocolate factory and the production crew was two hard-working people. You can read more about their amazing growth at the Whetstone Chocolate website.

The ticket for the tour, $8.00, is worth every penny of it, especially when Ty was our guide. He was an elementary school teacher for 36 years!  He brings all the energy and enthusiasm he used to teach kids to the tour presentation. Kudos to Ty for his fun tour of the factory. (Of course, how can you NOT have fun when eating samples of delicious chocolate?? We were pretty wired by the end of the tour!!)

Ty begins the tour on the factory floor. Information on the fine ingredients in this artisanal chocolate and the method used to turn cocoa beans into heavenly flavors of chocolate were explained in an adjoining room.


The factory. Yes, I was expecting conveyor belts, clanging bells, a frenzy of machinery, and lots of workers. But no, only about three people working at quiet machines that you will see below.


Ty introduced us to Miss Nan. She is bagging their delicious foil-wrapped candy shells and placing them in the boxes.


The machine is making white chocolate. Stirring is an important aspect of making delicious candy. I learned white chocolate does not have cocoa powder as an ingredient, but does contain the cocoa butter.


Milk chocolate machine. The difference between Whetstone's fine chocolates and the Over the Counter kind, as Ty referred to the cheaper manufactured chocolate, is the amount of lecithin, an emulsifier. Cheaper chocolates use none or less lecithin in the product.


Dark chocolate.
Yes, they push the health benefits of eating DARK chocolate.


Ty demonstrates how the hollow chocolate football is made. A measured amount of chocolate is added to the plastic mold he is holding.
A worker continually turns the liquid chocolate leaving a thin layer on the mold. To make it evenly shaped, it takes 35 minutes of hand turning to do it right!


The mold and the finished product, a hollow football complete with white chocolate laces!
Beautiful! No, Ty did not make this one...


Miss Nan revs up the machine that wraps foil around the chocolate shells.


Miss Nan loads the shells into the machine. Ty explained the path the candy took through the gears and belts with a patter that a rap star couldn't have done better! 


Success! Look at the parade of red foil-wrapped candy which Miss Nan will bag later.


Yes, we re-enacted the candy wrapping scene from the I Love Lucy Show.
You can't tell I have the candy stuffed in my mouth and down my bra, just like Lucy. LOL!!


The real actors in I Love Lucy. Have you seen this episode? It's a classic.
Hope you enjoyed the tour. Are you hungry for chocolate now? Do you like dark chocolate?


I bet with the holidays upon us, you'll get many chocolate treats whether candy or desserts. Take time to really taste them and feel the joy this small morsel can bring to us.
Happy Hanukah and Merry Christmas to all who celebrate this special season of the year!

Wishing you joy, peace, hope, and love this season and throughout the 
Happy New Year 2020!
###


Click here to keep in touch with J.Q. Rose at the Focused on Story Blog. Thank you!

Tuesday, February 27, 2018

What's the scoop about chocolate? by Vijaya Schartz

The young heroine in these books loves chocolate. See all of Vijaya's BWL books HERE

I recently autographed my books at the Glendale Chocolate Affaire just before Valentine's day. It made me think about chocolate and its influence on our society. But more interestingly, is it a health food? or is it responsible for weight gain?
Vijaya Schartz holding her latest BWL release, ANGEL OF LUSIGNAN
Writers are addicted to it... so are most readers. We are all guilty of this indulgence. Chocolate is addictive... but did you know it's also a health food?

The pre-Columbian rulers of Central and South America drank it and called it the food of the gods. It was said to keep them young, healthy, and beautiful. 

When the conquistadores brought it back to Europe it quickly became a sensation.

It was a favorite drink at the court of the French king Louis XIV and a beverage reserved for the ruling class. It's only in the 20th century that it spread to the working classes and became a favorite winter drink for all.

There are many ways to drink or eat chocolate. Not all are healthy. My Tai-Chi teacher drinks it with a little Cayenne pepper. Excellent for the heart.

Is chocolate really a health food? Did you know that eating a small piece of 100% dark chocolate every single day will keep your hair from falling? But there is a catch. To be effective as a health food, chocolate should not be mixed with a lot of sugar or other carbohydrates. Sorry. No chocolate cake or candy will do the trick. Only pure dark chocolate will do. I love it. It's a little bitter... an acquired taste. But hey, it works for me.


Chocolate is also touted to be a mood enhancer and I tend to agree.

Wishing you all a wonderful end of winter, with lots of hot chocolate.

Vijaya Schartz
  Action, Romance, Mayhem
  http://www.vijayaschartz.com
  Amazon - Barnes & NobleSmashwords -
Facebook



Monday, February 27, 2017

Romance authors at the Glendale Chocolate Affaire, by Vijaya Schartz

Angel of Lusignan by Vijaya Schartz
Click to find it HERE

The Glendale Chocolate Affaire started just over two decades ago under the sponsorship of Joe Ceretta, the owner of the Ceretta Candy Company, located in Glendale Arizona. 

Joe Ceretta, initiator of the Glendale Chocolate Affaire.

This event usually runs on the Superbowl weekend, the first weekend of February, shortly before Valentine's Day. It takes place in Murphy Park, around the Velma Teague Library and goes on Friday night, Saturday all day and night, and Sunday afternoon. The theme is Chocolate and Romance, and since the inception, the local Romance Writers have been part of this event.

Getting Ready Friday night - an impressive lineup of authors
View from above. The Glendale Glitters are still decorating the trees since the holidays.
This year (unlike some previous years when it was cold or rainy) the weather was balmy, the sun shone on the event, and the crowds came to attend the free event. This year it gathered a whooping 85,000 visitors. There were vendors of chocolate, of course, and all kinds of sweets and yummy crepes and sausages and fried bread, wine, beer, chocolate-covered fruit, and many mouth-watering delights, like pulled pork and delicious curly fries drowned in melting cheese. You will also find there popcorn, hats, jewelry, art, and a trove of other treasures for Valentine's Day gifts.


On Saturday, many of the participating authors also gave free writing workshops in the Civic Center Annex, for aspiring writers of all popular genres, on how to write, edit, polish a novel, and get it published, as well on how to market it.
Vijaya Schartz, holding the first print copy of ANGEL OF LUSIGNAN

The most exciting thing for writers about this event, is the opportunity to meet their readers, year after year, as they return to tell them how much they liked last year's books, and to check what new titles they have published since the last Affaire.
Wearing sunglasses and summer top on this hot February day in Glendale Arizona.
So, if you live in Arizona, or happen to visit at that time of year, and if you like romance or chocolates, mark your calendars for next year and come say hi to our local Romance authors, at the Glendale Chocolate Affaire.

Vijaya Schartz
  Romance with a Kick
  http://www.vijayaschartz.com
  Amazon - Barnes & Noble Smashwords


Wednesday, December 14, 2016

Chocolate and Oranges...by Sheila Claydon


http://bookswelove.net/authors/claydon-sheila/


No, I'm not talking about Christmas, although I certainly hope to enjoy my fair share of chocolate plus an orange or two over the festive season. Instead I am following through on  last month's blog A letter to remind us, which is about WW2 and how much we owe to everyone who lived through it.

Thanks to an conversation I had earlier today, I unexpectedly found myself thinking about my very early childhood. I was born in Southampton, England, at the very end of the war. It was, and still is, a very busy Port which, during the 1940s, was a starting point for troop ships, supply convoys and destroyers. Consequently it was regularly bombed throughout the war, and although the devastation of people's ruined lives had been cleared away long before I was old enough to be conscious of it, I can clearly remember the gaps, like missing teeth, in row upon row of houses. I remember, too, the 'wreck', a large grassy field with a huge dip in its centre that my friends and I used to slip and side down, shrieking with laughter and covering ourselves with a reddish dust, never for a moment realising our playground was the result of an exploded bomb, and that there had once been houses on our 'field.'

I didn't know either, that the wood yard opposite my grandmother's house was a yard only because a bomb had flattened all the houses that had once stood there, at the same time it had blown all the windows our of my grandmother's house. I even thought the dark cupboard under her stairs was exciting and liked to crawl inside, never knowing until much later that she and my mother, then a teenager, had spent many terrifying nights sleeping there when all the men of the house were away fighting.

I guess it is understandable that a war torn generation doesn't want to remember the horrors they have been through or talk about them to their children. Instead they need to create new memories and look forward, so my early childhood memories are mostly good ones, and among them are some real treasures. One of the best involves chocolate and oranges...which is where we came in!

Although my maternal grandfather had a terrible war sailing backwards and forwards across the Atlantic in supply convoys until his ship was eventually torpedoed, to me, as a little girl, he was neither a hero nor someone with dreadful memories. Instead he was a smiley, white-haired granddad, who put on a smart uniform every Thursday morning and went to the Port to help organize a ship's turnaround. I loved trying on his peaked cap and looking at his shiny medals, but by far the most important part of the day was when he came home. On Thursdays, instead of using his key he always knocked the door, and it was my job to open it. (I'm sure he must have unlocked it and clicked it open before he knocked because at only three or four years old I was far too small to do it by myself). Then, before he stepped into the house, I had to choose which of his pockets held a surprise. I never got it wrong...a small bar of chocolate, an orange, a banana.  The excitement is with me still and of course I was too young to realise that every pocket was a winner! Nor did I know how lucky I was to have a grandfather whose semi-retired job meant he was able to bring home such treats. I didn't know that chocolate and those oranges had travelled thousands of miles across the sea or that few other children would taste them for several more years.  

There are other memories too. One is of being sent to the shop next door to buy a bag of broken biscuits. This was much better than choosing one particular sort. Instead there was the joy of dipping into the bag and never being sure what would come out. Half a custard cream, a chipped ginger snap, or, if I was lucky, something with chocolate on it. The cakes were delicious too, despite rations being short. My grandmother always cooked from scratch and there was never enough sugar for icing, but even so I've never again tasted a Victoria sponge as good as hers.

I didn't know shelling peas was a chore either, or picking gooseberries, or pulling carrots. I thought they were just things  I did because I loved how my mother cooked them, the same as I thought going to the library every week was because I liked to read, not because there was no spare money to buy books except at Christmas or birthday.

So that's another debt I owe to my parents and grandparents, and I am sure there are many others who feel the same. I was allowed to grow up without any of their memories of those terrible years of war shadowing my childhood. To me, until I was much older, all I learned were the popular songs they had sung and the strange nicknames of the people they had once lived and worked with. And my favorite dress for a very long time was an Royal Airforce blue pinafore embroidered around the bib with bright pink chain stitch. To me it wasn't a remake of my mother's WRAF uniform skirt, it was a lovely dress, a Christmas present lovingly made...cut out by my father and sewn by my mother.

The ice-cream and the bread might have been rubbish in those early years after the war, and for years to come, but I barely noticed because I had the chocolate and the oranges as well as a whole lot of other things besides. So thank you Mum and Dad, and thank you all those other adults who made sure I and my friends had a shadow-free childhood. It's taken me until now to really understand.

Mending Jodie's Heart (pictured above) is the first book of my When Paths Meet trilogy and as well as a romance it is a story of the sacrifice and love that is needed to raise a child. Books 2 and 3 continue this theme although none of the heroines were as lucky as me. You can find them at:



I  also have a website where I write an occasional blog and I can be found on facebook  and twitter

http://bookswelove.net/authors/claydon-sheila/

http://bookswelove.net/authors/claydon-sheila/

Tuesday, August 23, 2016

The Process by Victoria Chatham

 


Earlier this month I attended the When Words Collide conference in Calgary and spent nearly three days listening to presentations, discussions on various writing topics by panels and – best of all – talking to other writers. One topic that seemed to consistently crop up was that of the process of writing. What is this magical process? As it turns out, there is no one-size-fits-all solution.



What one writer loves, another abhors. Take Scrivener, for instance. I know several writers who swear they could not write a book without it. I looked at Scrivener, but whichever way I looked at it, however many people explained parts of the program to me, it made no sense. Rather than make the writing easier, it seemed like more hard work. Another author writes in longhand and then revises when she transcribes her work to the computer. That I can understand a little more. There’s something very basic about sitting with pen and paper and letting your words flow across the page in total freefall, the method by which Canada’s great W.O. Mitchell (Who Has Seen the Wind, Jake and the Kid, Roses Are Difficult Here to name just a few of his titles) wrote and which has been the basis of many authors giving birth to their ideas.

The idea of freefall is to simply write, with no attention to sentence structure, grammar, punctuation or any kind of editing. Use as many adverbs as you like! As Nora Roberts has said, you cannot edit a blank page. In getting down the bones of whatever your idea is, you are filling your pages and therefore have something to go back to revise and edit. Freefall is different to stream of consciousness which is an internal monologue reflecting a person’s thoughts, feelings or observations on what they see about them, whether it is another person, an event or something that has caught their attention. It is written in much the same way as freefall. That is, without worrying about grammar or the editing gremlin on your shoulder. Stream of consciousness writing does not actually tell a story.

You may be familiar with the term pantser, which refers to a writer who sits down at his/her computer and writes. I lean towards being a pantser. The only time I resort to actual plotting is if I get lost in the middle, when it becomes something of back-paddling scramble. My usual process is to write timelines for my major characters, decide what is going to happen to them, do whatever research I need to do and then sit down and write. Being an editor at heart I usually read the last six pages before I start another writing session, just to get myself up to speed on what I wrote yesterday and revise as I go. At the start of a book I’ll decide how many chapters it will be and stick a post-it for each chapter on my white board. There may be some notes about that chapter, more often not. I have to say that the further I get into a book, the less social I become. In fact, at about the half way point I am so engrossed I have been known to become quite grumpy if interrupted.


Once my book is finished, it goes to my critique partners and beta readers and when I’ve done whatever revisions might be necessary I kiss it goodbye and send it to my publisher. My process after finishing a book is similar to après skiing. There’s wine, chocolate, cozy blankets and sleep – lots of sleep.  

Find me and my books at: 

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