Winter Newsletter
Winter Newsletter
E. G. Parsons Volume No. 2 Issue No. 5 Date: December 2007
Wow, I'm so happy with the number of new members added to my newsletter this month. Thank you and a very warm welcome. As always with the Christmas edition, I'll keep it short because I know how busy you are. I've included a yummy potato pancake recipe.
As most of you know, this newsletter is more of a very short e-zine and, as such, I like to feature other writers. So, if you're a writer of fiction, non-fiction, or poetry (published or not) and would like to be featured--send me an email with a short bio and a sample of your work. This can be a poem, an article or a book thumbnail and blurb.
News:
Black Rock: A Time For Love is scheduled for release in e-book format on January 25. The print version will launch in July.
I was surprised and thrilled to learn that some of my poems have been included in a World Lit. textbook and have been assigned on school syllabuses. Okay, I'm bragging, but I just can't help it. *big grin*
I'm giving away a signed, print copy of M. Jean Pike's Waiting For The Rain in my Christmas drawing, so if you haven't done so already, hop over to the site and submit an entry. Congratulations to my Thanksgiving winner: Eva Minaskanian
An Old Time Favorite Recipe For Christmas - From: http://www.christmas-joy.com/recipes
Potato Pancakes
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Ingredients 2 medium-size (1 pound) russet baking potatoes (peeled) 1/2 small yellow onion (peeled) 1 large egg (beaten) 1 tablespoon plain dry bread crumbs 2 tablespoons minced parsley 1-1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme leaves 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons unsalted butter or margarine Nutritional Information 1 serving: Calories 94 Saturated Fat 2g Total Fat 4g Carbohydrate 13g Fiber 0g Sodium 151mg Cholesterol 35mg |
Makes eight 4-inch pancakes. Preparation time: 20 minutes. Cooking time: 15 minutes. Step 1: Preheat the oven to 200°F and place a large baking sheet in the oven to warm. Using the shredding disc of a food processor or the coarse side of a hand grater, grate the potatoes and place in a bowl of ice water. Grate the onion. Step 2: In a large bowl, combine the egg, bread crumbs, parsley, thyme, salt, and pepper. Transfer the potatoes and the onion to a strainer, press them gently with your hand to squeeze out any excess liquid, and discard the liquid. Add the potatoes and onion to the egg mixture and toss until thoroughly coated. Step 3: In a 12-inch nonstick skillet, melt 1 tablespoon of the butter over moderate heat. Using a scant 1/4 cup of batter for each pancake, drop the potato mixture into the skillet, flattening each cake with a spatula to form 4-inch rounds. |
Happy Holidays to you all!
Next issue coming in March!
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Newsletter Copyright E. G. Parsons