My dear Gentle Reader, you have been waiting so patiently and I am delighted to reward you with, the cover art for…
The Custard Protocol: Book One
Coming March 17, 2015
|Photo by Shirley Green, Illustration by Don Sipley, Design by Lauren Panepinto|
The inevitable questions…
- When when when? March 17, 2015. Yes they bumped me forward on an accelerated schedule.
- Wait, are you done with the manuscript then? Nope. I still haven’t even started the rewrites. They are banking on me making all my deadlines. Yes, the pressure is on. Eeep!
- What format? Hard cover! Those little cute trade size hard covers. I know, I’m excited to.
- Ebook? Should drop at the same time.
- Audiobook? I don’t know.
- Is this YA? Nope, not intentionally, but most of my stuff works for most ages.
- Will this book feature Alexia? No. There may be a tiny glimpse of her, but that’s it.
- (One from Lord Akeldama) What does Prudence think she looks like on that cover? Wait for it.
- Wait, does that mean Lord Akeldama is in this book? Have I every written a series that lacks a little Lord Akeldama? He’s sort of the omniscient narrative representative of myself.
More questions? Ask them below, but I won’t answer spoilers.
Custard Protocol, you say?
I’ll leave you with my new favorite amazing custard pie recipe. Possibly the most simple desert custard ever. It makes its own crust, like magic! (Original recipe from which I tinkered.)
Coconut Custard Pie
2 cups milk (whole or sub in part cream or half/half if you’re feeling decadent)
8 Tablespoons melted unsalted butter (sub in coconut oil if you like, I did it 4 tbsp of each)
3/4 cup sugar (I’ll be dropping this to 2/3 next time, I don’t like stuff too sweet)
1 cup shredded coconut (raw unsweetened)
4 large eggs
1/2 cup flour (next time I plan to try 1/4 almond meal, 1/4 flour)
2 teaspoons vanilla
dash of salt
1/4 nutmeg for top (I’ll use cinnamon next time)
- Preheat oven to 350F, set center rack.
- Melt butter but not too hot, I set mine on top of the warming stove as I assembled ingredients.
- Put all ingredients into blender and blend thoroughly.
- Pour into greased and floured 9″ pie plate. (I used a deep dish, steeper sides, taller, non stick)
Bake @ 350F degrees for 45 minutes.
- Pie puffs and turned a dark golden brown.
- Remove even if center is slightly jiggly (as with quiche, you don’t want to overcook the custard). As it cools it will deflate.
- Enjoy warm or cold, tasters said they thought it tasted even better next day.
The flour element settles down and forms a crust, the coconut rises and toasts at the top. It’s amazing! I hate to make pastry, so this pie really impressed me. I plan to try next with added 1/4 cup of high-end dark unsweetened coco powder, and maybe a dollop of booze. I do love tinkering.
Quote of the Day:
“I think it’s fair rude to make him a tree and not know what kind he is.”
~ Tamora Pierce, Wolf-SpeakerTags: Cover, PRUDENCE, Tea & Nibbles