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Break out the Champagne! Perpendicular Women is Two Years Old


Two years ago today, Perpendicular Women, a "captivating narrative that combines science fiction elements, family dynamics, and profound personal dynamics" (Literary Titan) was launched. Reviewers invite you to check out its "fast-moving action and jaw-dropping twists" (BookView Review) as courageous and vulnerable protagonists travel the multiverse to heal their families and avert World War IV.

 

Available on Amazon as paperback, e-book, Kindle Unlimited, and (coming soon) audiobook. If you like the book, won't you leave a review? It would mean the universe.

More at chriscoward.net.

 

As always, may your universe treat you kindly,

Chris

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Flooded by recipes? The answer, surprisingly, might be adding one more source (um, me)

Beneath the caramelized onion layer lie alternating slices of tomato and zucchini, unexpectedly beautiful on the plate and pleasing to the palate.

 

July's recipe

 

I don't know about you, but I'm flooded with so much "information" every day, my head spins. Worse, doesn't it seem as if what's coming at us just isn't as solid as it used to be?

Take recipes. I must get a hundred recipes a day in my email inbox alone. I try maybe about five a week, and of these, maybe one in fifty may be a keeper. This, even from sources I once found reliable.

 

Discouraged, I go back to the tried-and-true recipes I've been collecting for decades. Many are still my go-tos, but many don't work anymore: the ingredients lack the flavor they used to have or come in package sizes that no longer correspond with the needs of the recipe. Or, the ingredients are unhealthy, such as too much butter or sugar, or fail to add what we'd like to augment in our diets, such as fresh vegetables. Or the recipe calls for a bazillion messy, time-consuming steps. It's enough to pull your hair out, right?

I'd like to help. Every month I'll be pulling out a curated recipe that has survived the gauntlet of today's changing times and needs. For July, that's courgettes au four avec tomates (baked zucchini with tomatoes), a simple, tasty, healthy, gorgeous offering that's sure to impress even the non-veggie eaters in your family. And wait'll you see it on your plate, those green and red overlapping slices of yumminess.

 

Kara's Stellar Courgettes Au Four Avec Tomates
(Baked zucchini with tomatoes—a vegetable recipe for vegetable haters)

 

Okay, this photo doesn't do the dish (or me) justice but use your imagination: under the caramelized topping of onions and peppers are alternating slices of tomatoes and zucchini, gorgeous when served. I used a pewter platter that's been in my family for generations, but a similar sized dish that'll withstand a few minutes under the broiler will do just fine.

 

Ingredients

·         1 zucchini, about ½ lb.

·         2 medium-sized tomatoes, about ½ lb.

·         1 medium-sized green pepper, cored, seeded, and chopped

·         1 c finely chopped onion

·         Salt and freshly ground pepper to taste

·         ¼ c oil (use a little less if your like, but don't omit—needed for carmelization)

 

Directions
1.      If you have two ovens, preheat one to 400 degrees, one to broil. If you have one oven, preheat the broiler.

2.      Trim off the ends of the zucchini and core the tomatoes. Cut each into ten half-inch slices. Arrange them, edges slightly overlapping, alternating the zucchini with tomato.

3.      Sprinkle with green pepper, onion, salt, and pepper. Sprinkle evenly with oil.

4.      Broil about 5 minutes, being careful not to burn the vegetables on top. Remove from broiler.

5.      If you have two ovens, move the dish to the preheated 400 degree one; if not, turn off the broiler and preheat the oven. It may take a minute or two for the oven's heat to stabilize. Bake about 25 minutes, checking occasionally so that vegetables don't get too soft.

Serve hot. 4 servings.

 

Kara says: Even folks who don't care for vegetables love them cooked like this. Must be the caramelization and blend of flavors. So few ingredients, simple to make, and tasty.

 

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June's Recipe: a lighter pecan pie

 
No molasses in this pie, just the right amount of sweetness from Karo syrup

 

This month's recipe is for pecan pie. But not just any pecan pie. It's a generations-old recipe from family who lived in Texas—and Texans know their pecans.

 

I confess I was not a particular fan of pecan pie—until I tasted this one. This recipe uses Karo syrup rather than molasses, which imparts just the right amount of sweetness without the heavy cloying quality that some pies have. It's this lightness that makes this pie a great (and easy) choice all year long.

 

The pie is beyond easy. Just make sure you use good quality pecans and don't overcook—the pie continues to set after you remove it from the oven.

 

Kara's Stellar Pecan Pie

 

Ingredients

 

·         Uncooked 9 inch pie crust (homemade or store bought)

·         4 eggs

·         1 c sugar

·         1 c light Karo syrup

·         Scant 2 T cornstarch

·         ½ t vanilla

·         1 c pecan pieces

 

Directions
 

1.      Preheat oven to 350 degrees.

2.      Break eggs into large bowl and lightly beat.

3.      Add remaining ingredients, one at a time, mixing well after each addition.

4.      Pour into prepared uncooked crust. Bake 1 hour at 350 degrees; cover crust when it begins to brown.

 

Serve with whipped cream or ice cream, if desired.

 

 

Kara says: This recipe goes back generations. Get the best pecans you can find; using Karo syrup instead of the more traditional molasses lets the flavor of the nut shine through.

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Power

Photo by Brandon Morgan on Unsplash

 

[There's always a story behind the story, right? Below is part of an article I was asked to write for Village Neighbors magazine. Many thanks to Mark Newhouse for the idea. And a huge thank you to readers who share my passion for the printed word.]

 

Think of that moment when your project isn't quite ready. Oh, it's close. One more step, and your dream will come true. You've devoted years to that dream. Given it your heart.

 

Maybe it was a college degree or a house you were fixing up. Maybe a patent for an invention. Whatever it was, that dream inspired—maybe even defined—you.

 

And then—

 

You or someone you love became blind, lost a limb, got cancer, developed PTSD. Life can be derailed in many ways, but whatever the form, you say goodbye to the degree, the home repairs, the invention.

 

My dream was to publish a novel, and I was on my last edit. This, after sixteen years of research, writing, and editing. Sixteen years voraciously studying the craft through workshops, critique groups, and conferences. Sixteen intense years. And the last edit was make or break.

 

What happened literally floored me. My legs buckled. My vision blurred. My chest constricted. Sometimes I couldn't even walk across the room. I had seizures—hundreds of them—that lasted for hours.

 

Not to mention brain fog. I'd sense the edge of an idea, only for it to turn to vapor, then, cruelly, tease back into my consciousness and dissipate again. Chasing it … chasing … Gone. No way to finish my book, not when words as simple as traffic or kitten eluded me.

 

Was I peering into the tunnel of dementia?

 

Turned out, I had long covid, an autoimmune disorder where the immune system consumes the very body it serves—heart, lungs, and brain. Some 65 million people worldwide have known this affliction. Many, like me, were previously healthy; many, like me, had only a mild case of covid. Long covid is different than covid and distinct for each sufferer. Some victims die; some recover in months; some, well, the jury's still out. Where did I fit in?

 

Long covid has no cure, but after hospitalization, I tried a slew of treatments: hyperbaric oxygen, vagus nerve stimulation, inhalers, anti-inflammatories, blood-clot medications, acupuncture, physical therapy, on and on, to no avail.

 

But then—

 

I'd have moments of clarity. Moments when I could amble from one side of the room to the other. Moments when traffic and kitten rolled off my tongue. There was one particular light-bulb moment when I recalled how the protagonist in my own book prevailed against impossible odds. Could I, like the character I'd invented, reach deep inside and do the impossible? Not using my old processes, maybe, but what if I did things differently?

 

If the old way doesn't work, find a new one.

 

So then—

 

I worked. Thirty seconds here, five minutes there. Over time, periods of concentration lengthened. Sometimes. But stuff got done. I worked and crashed and worked and crashed, over and over, until finally, the book was ready. The artistic process proved exhilarating, even as I chased those damned thought-ghosts. Even when all I could do was edit a single line. Just one more line.

 

Think of your dream. Maybe it gets derailed, maybe not. As I found out the hard way, every moment is a chance for enrichment through art. Whether you're a creator or a connoisseur; whether your joy comes from writing, painting, cinematography, or building a dollhouse; whether you're facing challenges or at the top of your game―art is power.

 

My long covid is in its fourth year. Maybe I'll recover. Maybe I won't. But I will focus on growing as a writer and a human.

 

My closing thoughts: Revel in music you love. Take in a museum. Buy a painting. Do that craft. And curl up with a book—maybe even mine.

 

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Four Minutes of Hilarity

I subscribe to 1440's Society & Culture newsletter., which today had this video of Kurt Vonnegut talking about story structure. Enjoy!

Kurt Vonnegut on the shapes of stories

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May's Recipe: Butterscotch Brownie Pie

 

Super easy and pretty healthy. Impress your guests. They'll be stunned when you tell them what's in it.

 

Kara's Stellar Butterscotch Brownie Pie

 

No butterscotch, no chocolate, very few calories, almost no effort—but this easy dessert tastes rich and satisfying. Kara loves the addition of real whipped cream (the pie's only real indulgence), but readymade lower-fat options, such as Cool Whip or Reddi-wip will work, as well. This was adapted from a famous dish at a Texas restaurant in the 1950s.


Ingredients
• 1 c graham cracker crumbs
• 1 c chopped nuts
• 4 egg whites
• ¼ t salt
• 1 c sugar
• 1 t vanilla
• Whipping cream, Cool Whip, or Reddi-wip

 

Directions

1. Preheat oven to 350 degrees.
2. Grease a pie pan or spray well with cooking spray.
3. Mix crumbs and nuts in a large bowl.
4. Beat egg whites until foamy. Add salt. Add sugar gradually; continue beating until stiff peaks form. Fold in vanilla.
5. Fold egg-white mixture into the crumbs and nuts.
6. Pour into a greased pan and bake for 30 minutes.

Serve with whipped cream or ice cream, if desired. If you're counting calories, use lowfat Cool Whip or Reddi-wip.

Kara says: This pie makes six good-sized servings. If you don't plan to eat most of the pie in one sitting, consider adding the whipped cream to individual slices, then saving the rest of the pie and cream separately for future enjoyment. That way, the pie will keep its crispy top better over time.

 

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Literature Day: From Shakespeare to AI

An awesome event yesterday at Eckerd College culminating in a panel discussion on writing and publishing. Panelists are pictured: Arielle Haughee, JC Gatlin, Dr. Chrissy Jackson (moderator), and Chris Coward. Many thanks to Chrissy for the invitation. Wonderful to see everyone!

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I'd love to see you

2025 Literature Day at Eckerd College

 

Who doesn't love free food? Fascinating speakers? Please join me for a dazzling experience in literature Saturday, March 29, 2025, from 9:00 a.m. until 4:30 at the Lewis House at Eckerd College in St. Petersburg, FL. Speakers will explore literary-related topics from Shakespeare to AI, and generative AI will bring famous authors "alive." I'll be on the authors' panel discussing the challenges of getting published in today's challenging landscape. The panel will be moderated by none other than Dr. Chrissy Jackson. Other panelists are Arielle Haughee and JC Gatlin. Lunch, wine, & cheese reception included. This is a FREE public event, but REGISTRATION IS REQUIRED, so don't delay: Register Here. This promises to be a delightful excursion. Hope to see you there.

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The best cornbread ever

Here we go: another easy, healthy, time-tested recipe from Kara. Here we have the humble cornbread. It took a friend from Texas to show me cornbread doesn't have to taste like bad yellow cake. A few simple tricks, and—voila!—spectacular. Try it plain with soups, beans, beef, chili, or chicken. Or crumbled in milk (appalling thought, appealing reality). Enjoy!

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'Kara's' two-fer Saturday, part 2

 

Here's a salad that goes with just about any menu. It's easy and healthy. Best of all, virtually everyone likes it. Kara says: Enjoy!

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