Frumenty

Frumenty

Ingredients:
1 cup of cracked wheat
3 cups of water or milk
Honey
Cream

Directions:
Simmer the cracked wheat in the water or milk until tender and the consistency of
oatmeal, about 20 minutes. Serve into bowls, add a tsp of honey and cover with cream.
Pour cold water into empty pot to aid in clean up. Serves 6.
True, old-fashioned frumenty, a breakfast dish, takes hours to cook, but this version is
just as tasty. Cracked wheat is available in health or bulk food stores. Try adding your
favorite dried fruit in the last few minutes for a special treat.
Author's Bio:
After Barbara Phinney retired from the military, she decided to tackle something
she knew nothing about, romance writing. And so her second career was born. Shortly
after, she was asked by her local newspaper to write a humorous slice-of-life column. She
wrote that until she moved to Canada's East Coast. She says writing romance has helped
her to see the world differently. "Everyone has goals and motives. Understanding them
helps me deal with those around me."
Barbara's romantic comedy, All For A Good Cause, is available as an e-book at Hard
Shell Word Factory's website, Barbara lives with her husband, two
children and an ancient cat. You can contact her about her novel at
barbarap@nbnet.nb.ca.
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~ APPETIZERS AND SNACKS ~
BEEF JERKY
Praise for ACROSS THE SWEET GRASS HILLS:
“With three-dimensional characters and passion for her story, Gail Jenner
authentically recreates the raw and rugged world of Montana in the late 1800s.”
~ Jane Kirkpatrick, ALL TOGETHER IN ONE PLACE
“The words she has written sing, her research is extraordinary, and the plot
mesmerizes.”
~Vella Munn, BLACKFEET SEASON
“Set against an authentic background, written by an author with the soul of a poet,
this debut historical romance speaks, in a lyrical voice, of a love that transcends the hate,
fear, and ugliness of the bloody cultural clash between white and Native Americans in the
1860s and 1870s.”
~ Patricia Lucas White, P.S., I’VE TAKEN A LOVER
Excerpt from ACROSS THE SWEET GRASS HILLS:
RedEagle extended the butt end of his knife, teasing her with flashing eyes. Liza
took the knife, turning it in her hands. It was made of horn, perhaps elk or deer. The blade
was broad, sharp, and deadly. For a moment, she wondered if Red Eagle had ever used it
on a man. Stifling the thought, she knelt beside him, eyes averted. She didn’t want to look
into this man’s eyes; they seemed to look through her, and she feared Red Eagle would
see the apprehension and anxiety in her face. Liza timidly reached for the slab of red
meat, grimacing at the blood that ran down her fingers. ‘Do what I do, Liza,’ he
instructed quietly, attention diverted by the way she’d begun cutting the meat. Liza
frowned, seeing that her slices of jerky meat were thick, not thin. But she would learn all
that this half-breed could teach her. Having always relied on her father and brothers, she
now had to rely on herself.
BEEF JERKY